The newly proclaimed Best Meat Chef shares some of his secrets that led him to his success. Dry aging is a fine, almost scientific art that Lij Heron has mastered to perfection.  He is the only chef that holds the key to the state of the art chillers in his bustling kitchen.  The chillers are set at just above freezing point as the finest cuts of rib eye and sirloin 'Great Plains' certified black Angus beef hang for four weeks awaiting complete perfection.   The temperature needs to between 4-5 degrees Celsius with a humidity of 70-75%. If   temperature falls below 2.5 Celsius, this will stop the dry aging process.

Heron explains that the dry aging process breaks down the collagen that holds all of the muscle fibres together which can make a steak tough.  The process changes beef by two means. Firstly, moisture is evaporated from the muscle. This creates a greater concentration of beef flavour and taste. Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

The process of dry-aging forms an external "crust" on the meat's surface, which is trimmed off when the meat is prepared for cooking. The process complements the natural enzymes in the beef by helping to tenderize and increase the flavour of the meat. The genus Thamnidium, in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavour of dry-aged meat.

Heron and his enthusiastic team were delighted that he was awarded the Best Meat Chef award for the entire Middle East.  The proof is not only in the eating but the award. 

How to cook the perfect grilled steak in four steps

1. Choose the right meat.  The most important step is choosing the correct cut and grade of meat.  There are three grades to select from; choose a good quality cut that is tender and has the most marbling and flavour.  The ideal cut for grilled steak is fillet, rib eye, sirloin,  T-bone or Porterhouse.  If you are unsure, then fillet is always a good crowd pleaser.  My personal favourite is rib eye, it has the most flavour.
2. Season the steak with a little sea salt, freshly ground black pepper and olive oil or butter.  Apply to both sides of the steak.   
3. Grill the steak making sure that the grill is hot.  Temperature should be between 160C and 180C .
4. Rest the Steak.  Do not forget this step. Many steaks are spoilt if the steak is not rested. Why you ask?  By letting the steak rest it allows the juices to be redistributed evenly through the steak which makes it taste a lot better.  Finish with a dab of butter.  

What do the different cuts of meat mean and how they differ (taste and cooking wise)

• Fillet: The most tender cut. Due to less marbling, it doesn't have the flavour of other cuts, but it's still regarded as a quality cut.
• Rib eye: The most flavorful  with lots of marbling that makes this a fattier cut. 
• Sirloin: Is a compromise between a fillet and rib eye. It's more flavorful than a fillet and tenderer than a rib eye. A firm meat with good flavor.

Any trends e.g. Wagu beef etc. – what's the next big trend in steak.

• Giant Cut:  Steak portions that are for two people include tomahawk and cote-de-beouf  
• Old school:  Bring back the famed dry aged meat process to improve the flavour of the meat. 
• Drama:  Create dishes in front of guests.  Steak tartar and Caesar salad are popular dishes for a little bit of theatre. 
  • Wallet friendly steak cuts:  offer purse sensitive meat cuts such as wagyu beef flank  and oyster blade which are also served in Lexington Grill. 

Drawn on the heritage of the brand, the recent launch of the Taste of Waldorf Astoria pairing young, emerging JBF[1] Rising Star Semi-Finalist chefs with prominent Michelin-starred Waldorf Astoria chefs is to encourage culinary innovators. The idea was inspired from the historic gastronomy success of Waldorf Astoria New York, the birthplace of iconic classics dishes such as eggs benedict, red velvet cake, Thousand Island dressing, and the eponymous Waldorf salad.

To try out these divine cuts of steak, visit Lexington Grill which is open every day for lunch and dinner apart from Mondays.  For more information please contact rasalkhaimah.info@waldorfastoria.com or telephone 072035555.

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Waldorf Astoria Hotels & Resorts is a portfolio of more than 29 landmark destinations, each being a true reflection of their surroundings in the world's most sought after locations. Unified by their inspirational environments and unparalleled guest service, Waldorf Astoria creates unforgettable moments through the delivery of True Waldorf Service. Personal Concierges deliver unparalleled, bespoke service from the moment a guest books through check out. Waldorf Astoria is part of Hilton Worldwide, a leading global hospitality company. Experience Waldorf Astoria by booking at www.waldorfastoria.com or www.waldorfastoria.com/offers. Learn more about this expanding portfolio by visiting http://news.waldorfastoria.com.