Restaurant Mr. Meat won’t leave you hanging: you can now order meat to-go
A while ago, we enthusiastically wrote about the new Mr. Meat on Haarlemmerstraat in Amsterdam, where everything revolves around the right cuts and (flavor) quality, because if you eat meat, it should be good. And now there’s something new: Mr. Meat to-go.
Mr. Meat has been a household name in Istanbul for years and has recently become one in Amsterdam too. Here, you choose a piece of meat from the counter before it is prepared. Just like at the butcher’s, in other words. Barbecue season has started again, so there’s every reason to offer people (read: carnivores) a little extra service.
The Butcher’s Menu
The selection is extensive—the steakhouse offers an arsenal of cuts. Think ribeye, chateaubriand or delicious lamb roulade. The selection of dry-aged meat (aged in-house for 28 to 42 days, making it buttery tender and full of flavor), including the famous T-bone and côte de boeuf, is also available ‘to-go’. The marinated meat is ideal for the barbecue. For example, Sjasliek and Ayva (smoked beef tenderloin in Dijon mustard—oh boy!)
Order your cut per portion (number of people) via amsterdam@mrmeatsteakhouse.com or 020-8114250. You can drop by between 12:00 and 23:00. All the meat is fresh, so once it’s gone, it’s gone! Check out the menu here.
Cut the crap
As for the preparation, this depends on which cut you choose and which cooking tool (pan, grill, oven) you use. To preserve the quality, the kitchen team explains what the meat needs—here’s some advice for preparing the ultimate côte de boeuf. Chef Huseyin Tanribuyurdu’s most important tip: ‘Cook with love, lots and lots of love!’
How to make a côte de boeuf
Take the meat out of the refrigerator, sprinkle it with sea salt and rub it with olive oil. Let it come to room temperature for about 30 minutes.
In the (grill) pan
Preferably use a cast-iron pan and heat it over high heat for 3 minutes. Just before the meat goes into the pan, turn the heat down to medium-high and sear the meat for four minutes on each side. Et voilà!
On the barbecue
If you have an electric barbecue, heat it to the maximum temperature (250–300 degrees Celsius). Otherwise, the coals should be very hot and glowing.
Grill the meat on both sides for 3 to 3.5 minutes, then move it to the top or side (so not directly over the fire). Leave it there for another four minutes for the perfect medium-cooked côte de boeuf.
By the way, the restaurant and garden are also fully open—just make sure to reserve!
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