Exploring the enduring popularity of steaks and what's new in the cuisine in the GCC region
How popular are steaks here?
Clive Pereira, chef de cuisine, West 14th: Steak has long been a popular choice around the region and this has led to a prevalence of steak-based outlets.
Matt Dahlkemper, executive chef, Firebird: Steak is a favourite menu item in the region. People are becoming more educated about beef — where the best cuts come from, organic products and produce in general. This has enabled chefs to utilise only the best products and produce, despite the fact that sometimes the price is a little higher.
Brian Voelzing, head chef, The Hide: Demand for high quality beef has increased with sales reflecting that. Guests increasingly want to know where their steaks come from; provenance is high on their priority list when choosing their steak.
Daniel Ferreira, chef de cuisine, St Regis Dubai: I have noticed an increase in the sales of steak within the region and people are becoming more knowledgeable, demanding better quality. I notice our diners are passionate about their beef and ask educated questions about farm-to-fork procedures.
Stuart Kohler, brand manager, Butcher Shop & Grill: Steak is popular in the region as there is a large western influence here. Unlike obscure cuisines that are more gimmicky and only attract a diner once in a while, steakhouses are timeless.
Avinash Mohan, executive chef, The Address Dubai Marina: We all love our meats in the Middle East and what is a better place to have the best meats than a steakhouse. The love for steakhouses has only grown phenomenally and will continue to grow. They are becoming trendier, healthier and quality conscious.
Latest trends in steakhouses?
Pereira: With health and wellness becoming increasingly important, there is a growing trend towards conscious dining decisions, incorporating healthier choices. West 14th will always carry prime cuts of beef (sirloin, tenderloin, rib eye, t-bone/porter house) but I have noticed a trend in sourcing secondary cuts of meat (beef cheeks, brisket, flank, offal). Also, along with the rise of gourmet burgers, different blends and fat ratios of chuck steak are more common.
Dahlkemper: Taking it back to basics is becoming popular. I have seen restaurants focus on the gimmick aspects as opposed to serving amazing food, serving overdressed cuts of beef with components that don’t belong on the plate. When you truly have an excellent cut, there is no need for frills; just salt and pepper, and let the steak speak for itself.
Voelzing: Steakhouses are becoming more approachable and relaxed, catering to a younger crowd, and offering more affordable cuts of meat.Many steakhouses now focus on large cuts of beef, as well as dry-aged beef.
Kohler: Steakhouses need to be flexible and innovative. For instance, the old fashioned flat steak is still popular but other forms are proving to be increasingly attractive to diners. Espatadas are now one of our most popular dishes, as are regular cuts on the bone.
Ferreira: As chefs, we will always try to utilise the less popular cuts because they often have a better flavour profile, are more versatile and can be better value. Restaurants are offering more cuts on the bone, which helps enhance the flavours, and using secondary cuts — with chefs trying to educate the public about these cuts.
Yvan Rocher, chef de cuisine/manager, M’s Beef Bistro: Owing to changing dietary preferences, steakhouses are adapting to various common food allergies, so it is now easier to find gluten-free, dairy-free and even vegetarian offerings.
Ben Heaton, executive chef, Weslodge: Dry ageing is a big trend now in steakhouses, to assist the flavour of the beef.
Mohan: Every steakhouse is striving to attract millennial set. Young, food obsessed urbanites, who are cuisine curious. In addition to this, steakhouses are implementing new methods of cooking the meat. For example, sous vide steak finished on a grill has become a fast rising favourite. Also, we love to say ‘the old technique is now the new technique’ - wood was always used by our ancestors to cook up their meats and now the chefs are adopting the same at a lot of high-end steakhouses. The wood not only gives a perfect finish but imparts an distinctive smokiness to the meat. The use of giant cuts is another trend set by steakhouses, since it's slow cooked, making it even more flavourful. Grass-fed meat has quickly become a popular choice, however connoisseurs still prefer grain-fed meat, which ranks higher in the marble score of the meat.
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