Sure I like steak, but it wasn’t on the top off my list when I went to a fancy dinner. That wasn’t until I met a few friends at uni who love steak, and by that I mean a lot. We, then, as a group went for steak hunting once in a while. One of those friends came to visit me last week, and a steak night out was a must in our itinerary.
After doing a bit of research, we decided to try the steak at Prime Steak Restaurant for the positive reviews and the many awards that it received.
Prime is tucked away in one of the corners on the lower ground level of the historical Sydney’s GPO. It’s hard to miss it with the stacks of prestigious awards proudly presented in front of the restaurant. As we entered the restaurant, I could feel the warmness and coziness as the light was dim. The place is covered with sandstones and has a very strong New York influenced in the interior.
Nice sourdough bread and great crust on the outside. But nothing really excited me when I tried the butter. If I had to pick out of the three, it would probably be the olive butter.
When it comes to picking the steak, I think I pretty much knew what I wanted. However, a year ago, I was quite thrown when I saw the list of steak that I had to choose from. But as I went to eat steak more often, I understand that it’s not actually that hard. For steak beginners out there, basically there are four main things you have to decide and here’s how I tackle it:
1. Grain vs Grass Fed
This is a good starting point as it will eliminate a lot of your choices in one go. This is a no brainer, just think of person A who eats a lot of grain (carbohydrate) vs person B who eats a lot of veggies (protein), obviously person A will be fatter. Same like cows, cows that eat grain will have more fat, hence juicier and more flavour on the meat. On the other hand, cows that eat grass will be leaner and have less fat.
2. The cut of steak
Same like point 1, the cut of steak you choose depends on whether you want to have lean cut of steak which means sacrificing the flavour; or juicier and flavoursome steak which means it will have a lot of fat in it. There are many different cuts of steak, however just know that the leanest cut is eye fillet and fattiest cut is scotch fillet/rib eye.
3. Breed of cow
This is a tough one as there are a lot of different breeds out there. I still need a lot of research on this one. What I know is different breed will have different marblings and intensity of beefy taste. Don’t be shy to ask some explanations from the staff! If it’s still hard to make a choice, maybe compare the price and decide how much you want to spend 😉
4. How it is cooked
You can go from blue (a mere sear on the outside) to well-done (absolutely cooked to the inside). The less the cooking time, the more blood remains on the steak which again means juicier, more flavour and tender. As you go up on the cooking time, you sacrifice on those three aspects.
Normally I will pick a steak from an eye fillet grass-fed cow which most of the time I find a bit plain without the sauce on the side. So, this time I decided to try the Black Angus Scotch Fillet – Grain Fed cooked medium and it was nothing but juicy and tender! The steak is cooked perfectly medium with crust on the outside. I don’t think I would complain if I wasn’t given a sauce. But after removing all the fat and chucking it into one side, I understood where all the flavours came. It was so good yet I felt so guilty afterwards. Chips were ok, but I would prefer them to be slightly thinner and crunchier on the outside.
My friend’s steak was cooked medium rare. It is juicy and has got a lot of flavour, however, we both found it a bit tougher than mine which was surprising, considering it’s a wagyu breed. The sides were a nice and light compliment to the steak.
There’s always a room for dessert, so they said. It definitely is true for me (well, after leaving a quarter of my steak gone to waste). There are only a few choices of dessert, one of which is a souffle. If you know me well, you know that I couldn’t go past a souffle normally. However, again I decided to be a little bit adventurous and tried the chocolate fondant this time. I love chocolate, however the description of the dish still had me worried as all of the components are sweet. However, when I had the first bite of the whole components, I knew I made the right choice. The fondant itself is cooked to perfection. Yes, the filling of the fondant gets richer as you get through the dish, however the honeycomb ice cream is surprisingly not too sweet and cuts through the richness of the fondant.
For those of you who want a lighter option, you can choose the selections of ice creams or sorbets, or you can ask to have mix of both. My friend picked the raspberry sorbet, rum and raisin, and vanilla ice creams. The texture is smooth and flavours are great.
Overall, we were satisfied with the quality of the beef and I definitely recommend this restaurant for those of you who want to go for a steak night out.
Date of visit: 25 July 2015
wandereatntell’s rating (explanation can be found here):
Food: 8/10 Service: 5/5 Ambiance: 4/5
Overall: 17/20 (Outstanding)