Succulent steaks with distinctive flavours

The Grade A5 Japanese Miyazaki Picanha’s marbling and texture offers silky melt-in-the-mouth tenderness. — Photos: ART CHEN/The Star

PERHAPS the best way to savour good steak is by turning a blind eye to sauces that may be served alongside it.

Le Meridien Kuala Lumpur executive chef Antoine Rodrigues recommends reaching out for the salt and pepper shaker when in need of extra seasoning.