At Asador V, we take pride in our expertise in dry aging meat to perfection, delivering a dining experience like no other. One of the unique aspects of our restaurant is our choice to serve big cuts of steak instead of offering only standard individual portions of 220 grams, with prices based on weight. This deliberate decision is made with the aim of offering our guests the very best in flavour, tenderness, and overall dining experience.
Here are the reasons why we opt for big cuts of steak to elevate your best steak experience in KL:
1. Dry Aging Process
Dry aging is a specialised method used to enhance the flavour and tenderness of meat, particularly steaks. During the dry aging process, the steaks are hung in a controlled environment for an extended period, typically several weeks. This process allows the natural enzymes in the meat to break down the muscle fibres, resulting in a more tender texture and concentrated flavour.
Utilising large cuts of bone-in meat for dry aging is indeed a necessary choice due to the significant amount of trimming that is typically required at the end of the aging process. This trimming is necessary to remove the dried outer layer (known as the pellicle) and any other parts of the meat that may have over-developed during the aging process. The goal of this trimming is to reveal the beautifully aged meat underneath, which is tender, flavourful, and ready to be cut to be prepared for consumption.
If small portion boneless meats were used for dry aging instead of large cuts bone-in meats, there would be limited end products available after the trimming process. This limitation in the quantity of usable meat would result in higher production costs per steak, as the overall yield of properly aged steaks would be lower. Therefore, choosing large cuts for dry aging is more efficient and cost-effective, as it allows for a higher yield of perfectly aged steaks with the desired tenderness and flavour profile.
2. Special Cooking Method
The reason why a thicker cut of steak is more favourable at Asador V is rooted in the culinary techniques employed at Asador V in preparing steaks to achieve the desired flavour and texture. We use a unique technique that involves charring the steak on the outside while retaining juiciness on the inside, resulting in a perfect balance of flavours and textures. This is what we call “The Asador V” standard of steak.
This culinary excellence is achieved through the Maillard effect, a chemical reaction that occurs when proteins and natural sugars in the steak are subjected to high heat, creating the desirable brown crust and enhancing the depth of flavour.
By using thicker cuts of steak, we are able to showcase this signature cooking method effectively. The larger size allows for precise control over the charring process while maintaining the desired level of juiciness in the center. Each bite of our steak, prepared in this manner, offers a harmonious blend of seared perfection and succulent juiciness that truly exemplifies the "Asador V" standard of excellence.
3. The Magic of Bone-in
At Asador V, bone-in steak is highly recommended in the restaurant. The reason why bone-in steaks are recommended for their superior taste is because the bone plays a crucial role in enhancing the flavor profile of the meat. During the cooking process, the bone conducts heat and helps distribute juices evenly throughout the steak, resulting in a more succulent and flavourful culinary experience. This unique cooking method ensures that every juicy bite is packed with rich, savoury flavours that are simply unparalleled. So, when you choose a big-cut bone-in steak at Asador V, you’re not just getting a generously portioned steak – you’re treating your taste buds to a truly exceptional dining adventure where flavour takes center stage. (Read more about the reason why bone-in steak taste better)
4. The Wow Factor
When a substantial piece of perfectly cooked meat is presented at your table, it creates a show-stopping moment that never fails to adds an element of surprise and delight. The experience of receiving a large, beautifully presented piece of meat at your table is unlike anything you would typically encounter in most restaurants. The sheer size and artistry of our steak cuts never fail to wow our guests, creating a sense of excitement and anticipation that sets us apart from the rest.
In addition to the visual spectacle, serving big cuts encourages sharing among guests, creating a lively and convivial atmosphere that adds to the overall dining experience. Sharing a large steak amongst couple or friends and family, not only enhances the sense of camaraderie but also allows everyone to savour the ultimate quality of flavours and textures together, making it a truly special and memorable experience for all.
Therefore, at Asador V, the decision to offer big cuts of dry-aged steak, particularly our tantalizing bone-in options, is not merely about the size of the portion but about delivering an unparalleled culinary experience that captivates all the senses. From the meticulous dry aging process to the expert charring technique that seals in the juiciness while creating a tantalising crust, every element is designed to elevate your dining experience. While our signature big-cut steaks are a highlight, we also cater to individual preferences with a selection of perfectly cooked, individual portion steaks, ensuring that every diner can savour the exceptional flavours and quality that define Asador V.
We invite you to indulge in this signature experience at Asador V, where each bite tells a story of dedication, expertise, and a deep passion for creating extraordinary dining moments. Come and savour the exceptional flavours, textures, and the sheer joy of sharing a remarkable meal with your loved ones. Embrace the wow factor, embrace the unique, and let Asador V redefine your expectations of what a dining experience should be.
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