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Meat Slut: Of sous vide cooked then torched steaks, Robuchon mashed potatoes, and much more!

Meat Slut’s ‘soud vide aquarium’ maintained at 54 degrees

What makes Meat Slut different from other steakhouses? Well, they cook their meats sous vide first at 54 degrees for 72 hours. And what difference does that make? The meat is slowly cooked on the inside that even after cooking over fire, it remains soft and juicy.After soaking the meat for 72 hours at 54 degrees, it is placed on a rack then ‘torched.‘ The result is soft smoky juicy meat with no charred, hard-to-chew parts in every bite.

Meat Slut’s 54 degrees Sirloin
Meat Slut’s 72 Hours Rib Short Plate

Steaks – Choose from; 54 degrees Rib Eye (Php800.00), 54 degrees Sirloin (Php450.00), 72 Hours Rib Short Plate (Php380.00); each order is served with your choice of either rice or umami corn, Robuchon mashed potatoes or french beans. *Best paired with a glass of Merlot (Php150.00)

~ More after the jump ~

Meat Slut’s Chilawin

Chilawin – (Php230.00) smoked Filipino ceviche made of spicy kilawing tanigue served in a jar with smoke. *Best paired with a glass of Muscato (Php150.00). You should have this for starters to wake up your taste buds.

Meat Slut’s Cured Beef with Pickled Celery

Cured Beef with Pickled Celery (PhpP280.00) – the softness of the beef is enhanced with the taste of the pickled celery. It’s an acquired taste since this is not common to Filipinos but for me, its the ‘meat version’ of their melting salmon.

Meat Slut’s Melting Salmon

Melting Salmon with caper-avocado dressing & caviar (Php550.00) – True to its name, they delicately cooked the salmon so that it really ‘melts’ in your mouth. It is topped with bits of its crunchy skin. And the combination of the caper-avocado dressing with a bit of caviar in every bite is heaven!

Meat Slut’s Sizzling Brownie

Sizzling Brownie with milk chocolate sauce (Php180.00) Now with all that savory goodness one might want something sweet and this is just the right dessert. It is a huge chocolatey-packed brownie topped with caramel sauce and served in a sizzling platter that will help absorb the milk chocolate sauce that you’ll pour on top. You’ll get a softened brownie with yummy gooey sauce in every bite. *It would also be nice if they can serve it with a side of vanilla ice cream, but that’s just me hehe!

Meat Slut’s Sausage Coil

Sausage Coil – A sausage is a sausage right? But their original recipe is made of a combination of pork and beef seasoned just right. It is perfect with rice for a meal when you’re with kids or as accompaniment to beer when you’re chillin’ out with buddies. Heck, you can have it to-go and make sandwiches with it for your next Netflix marathon staycations.

Meat Slut’s Shrimps, Sausages and Corn

Shrimps, Sausages and Corn – For those who want a breaker for steak aside from rice, another meal choice for their kids or accompaniment to beer then this is my suggestion. Its is very light, perfect combination of ingredients and seasoned just right.

Meat Slut’s Pinoy Salad

Pinoy Salad – Chef said this is new and not yet on the menu then. It consists of poached egg on a bed of salad greens topped with crunchy fish skin drizzled with their special dressing and served with a side of fried espada fish. Once you break the egg and mix it with the other ingredients, it becomes an explosion of creamy and crunchy flavors in your mouth.

Meat Slut’s Nasty Bits

Nasty Bits – These are skewered, grilled and fried assortment of flavorful and textured rich animal parts (Php245.00); the old-fashioned Pinoy streetfood fare that goes well with beer.

Meat Slut’s Side Dishes

The Side Dishes – they have more side dishes but these are my suggestions; Robuchon Mashed Potatoes (inspired by French Chef Joel Robuchon who makes the world famous super silky, super rich, super light and buttery version), Umami Corn and French Beans.

Meat Slut’s Steak Sauces & Add-Ons

The Steak Sauces & Add-Ons – They also have herbed butter, bearnaise, chimchurri, etc.

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