How to Enjoy Steak the Right Way, According to Dimas The Meatguy

Enjoying steak so that the taste is authentic. (doc. Meatguy steakhouse)

JAKARTA – Enjoying steak is not simply about eating grilled meat on a plate. There is an art to it, making premium cuts taste more authentic through the right doneness, presentation, and accompaniments.

According to Dimas Ramadhan Pangestu, popularly known as Dims The Meatguy, the founder of Meatguy Steakhouse and a judge at the 2024 World Challenge in Amsterdam, these small details make the steak experience truly stand out.

“Doneness is key. Premium cuts are best enjoyed at medium to medium-rare. At this point, the juices remain sealed inside, producing richer flavors,” explained Dimas.

He also highlighted the importance of letting the steak rest for 2–3 minutes after leaving the grill before slicing. This simple step allows the fibers to relax and the juices to redistribute evenly.

Beyond doneness, side dishes and sauces also play a significant role. Dimas recommends accompaniments that complement rather than overpower the natural flavor of the meat, such as roasted vegetables, mashed potatoes, or a red wine reduction.

With premium cuts like A5 Wagyu Kobe MB-12, precise cooking techniques, and thoughtful presentation, the art of steak becomes a complete experience, refined, elegant, and full of umami.

To mark the third anniversary of Meatguy Steakhouse Bintaro, in an event titled The Third Cut, Dimas introduced Meat Exploration a special dining concept inspired by his visits to world-class steakhouses, allowing guests to explore the finest cuts from around the globe.

The highlight of the evening came with a surprise, Dimas invited selected guests to join him in carving a Hanging Tomahawk, symbolizing togetherness and a meaningful celebration.

The warm night concluded with sweet desserts and heartfelt gratitude from Dimas and Chef Yudi.