Taste Sensation of Dry-aged Steak Meat that is Dried for 21 Days, Juicy and Savory

JAKARTA – Steak is a food that is a favorite of many people. The quality of the meat is good with a juicy and savory taste and the addition of sauce makes the steak taste even more appetizing.

It’s only natural that to this day steak is still one of the world’s luxury foods. The better the quality of the meat, the more expensive and luxurious the taste served. This makes many people fanatical about this grilled meat dish.

For those of you who love steak, don’t miss visiting the High Table restaurant. This new steak restaurant in the SCBD area, Jakarta, has a variety of special steak menus, one of which is dry-aged steak for 21 days.

Dry Aged Meat is a process of storing meat in a special cupboard to give the meat a tender texture. The dry aging process itself takes between 21 and 200 days.

High Table Head Chef Mukhlis Indra Bayu explained that the purpose of dry aged is to give a tender and juicy taste to the meat. The special menu at this steak house is 21-Day Aged Pecorino Tomahawk and 21-Day Whiskey Aged Ribeye which uses Australian Wagyu MB7 with various sizes to choose from.

MPI/Syifa Fauziah Ramadhani

“The tomahawk tastes more savory than the cheese. If the dry aged rib eye uses whiskey, the taste is richer,” said Chef Indra Bayu when met recently.

We had time to taste both menus. The taste of the meat is more pervasive, juicy and aromatic. Because the aroma of smoke from whiskey that has gone through the combustion process creates a unique taste.

Not only dry aged meat, this place also offers the attraction of serving steak grilled with whiskey using high heat. But no need to worry, for those of you who want to eat meat without whiskey, other menus are also available.

MPI/Syifa Fauziah Ramadhani

“But if someone is Muslim and doesn’t want to use whiskey, that’s fine, it’s been prepared too,” said Chef Indra.