TheJakartaPost
Please Update your browser
Your browser is out of date, and may not be compatible with our website. A list of the most popular web browsers can be found below.
Just click on the icons to get to the download page.
US chef Jay McCarthy grills special steak in Jakarta
Stockyard gold wagyu bone-in tomahawk rib steak and coriander-rubbed Hampshire lamb T-bone are served at a special event for meat connoisseurs in Jakarta.
Change text size
Gift Premium Articles
to Anyone
Share the best of The Jakarta Post with friends, family, or colleagues. As a subscriber, you can gift 3 to 5 articles each month that anyone can read—no subscription needed!
Stockyard gold wagyu bone-in tomahawk rib steak and coriander-rubbed Hampshire lamb T-bone are served at a special event for meat connoisseurs in Jakarta. (JP/Muthi Kautsar)
M
any of us may limit the consumption of red meat for health or environmental reasons. However, on special occasions when delectable beef is the main course, let us be mindful that this protein-rich dish is an excellent source of essential nutrients such as zinc, iron and vitamin B.
A special promotion featuring United States beef is taking place until July 20, at C’s Steak & Seafood Restaurant, Grand Hyatt Jakarta. Special beef dishes are available for lunch and dinner, cooked by a guest chef who is back by popular demand, Jay McCarthy.
Hailing from New York, raised in Jamaica and educated in Texas, Jay is a regular visitor to Grand Hyatt Jakarta presenting the beef dishes he has created. The chef, who is also an ambassador for the Texas Beef Council, Nebraska Beef Council and US Meat Export Federation is a former aerospace engineer and is instantly recognizable by the signature cowboy hat he wears when grilling the meat.
Among the special dishes chef Jay is bringing to C’s restaurant this week, the recommendation for starters is seared Omaha beef flank salad, romaine lettuce and warm beef jerky vinaigrette. The romaine lettuce gives an appetizing smoky aroma and fresh balance to the thinly sliced Omaha beef flank. This salad is also served with generous sprinkles of crispy fried onion, leaving a sweet-savory hint.
When it comes to the main course, Stockyard gold wagyu bone-in tomahawk rib steak is on the table. The chef carves it himself just next to your table immediately prior to serving, he says that he often told his brother and sister to throw away the rib cap from this particular cut. What he didn’t tell his siblings is that this is the best part of the beef and he wanted to save it for himself.
Coming from muscles that don’t get much exercise, the rib cap melts lavishly in the mouth.
The main course also includes coriander-rubbed Hampshire lamb T-bone. Lamb is a dish we might not expect from this chef, but it is more than welcome all the same, tender and juicy and paired well with the balsamic broccoli and mushroom coulis on the side. To add flavor, all that is needed is a sprinkle of rock sea salt which is a signature of C’s.
Read also: Three cuts of aged beef to watch out for
For dessert, the pecan pie will make you think that Thanksgiving has come early. Its crust is filled generously with pecan and the whole pie has only a very slight hint of sweetness, making it taste guilt-free.
Next up is apple pie, so easy to chew after the intense pecan pie that went before.
The whole course of this dinner, packed with the flavors of beef and the somewhat sweet ending, will not leave diners feeling overly full. Anyone not eating carbohydrates is very likely to be satisfied with the starter and main course.
