Know Your Beef

Three keys cuts of meat, and how to eat them, by Olivier Chaleil, executive chef at Porter House in Dubai


Rib eye 

This is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Rib eye steaks are mostly composed of the Longissimusdorsi muscle. Because of fat content in the centre of the meat of this cut it is loaded with flavour and remains tender during cooking. We serve a nice Australian rib eye at Porter House that is best eaten rare.



This is a thick cut from the tenderloin (fillet). According to Larousse Gastronomique [the famous encyclopaedia of cooking], it was created by personal chef Montmireil for François-René de Chateaubriand, and was thus named after him. It has a nutty flavour and is best eaten rare to medium-rare. It weighs 600g and serves two people.



Our signature dish, the porterhouse, is dry aged Irish beef. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak on the other side of the bone. It includes a T-shaped bone with meat on each side. It weighs 1.2kg and serves two and is carved at the table.

What is marbling?

The thin white lines you sometimes see in red meat is actually intramuscular fat, and it’s called marbling. Marbling can be influenced by selective breeding, or by the type of feed eaten by the animal. The longer a pen of beef cattle is fed, the greater the chance they will achieve a higher grade of marbling.

Marbling majorly affects the meat’s taste and texture. The higher the marbling score in a meat, the juicier it is. Higher marbled score beef also tends to cook faster. Lean meat without any marbling tends to be tougher and dry when cooked.

A trio of sauces to make your meat sing, plus expert tips from a top chef over the page.  Is your mouth watering yet?

Spicy Chipotle Roquefort

As the name suggests it is made from spicy chipotle (pepper/jalapeño) and Roquefort cheese. Roquefort is a blue cheese originating from France made of sheep’s milk. This sauce is made by heating the cheese along with shallots, crushed pepper and chopped chipotle chilies, and finished with reduced cream.


30gm Roquefort cheese, 20gm cream, 3gm thyme herb, 5gm shallot, 3gm black pepper corn, 15gm chipotle chilies


Béarnaise sauce is a derivative of Hollandaise sauce. Its name is related to the province of Béarn, France. The difference is only in their flavoring: Béarnaise uses shallot, peppercorn, white wine vinegar reduction
and tarragon.


300gm  butter (soft), 4 egg yolks, 10ml  lemon juice, 40gm tarragon leaves, 100ml white wine vinegar, 30gm banana shallot, 10gm black pepper, 5gm salt

Green Peppercorn Sauce

It’s made using demi-glaze or jus further reduced along with shallots, fresh crushed green pepper, and garlic.


20gm black pepper corn, 5gm green pepper corn, 5gm pink pepper corn, 30gm butter soft, 5ml veal stock, 5gm thyme herb