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Digest Modesto Marini Of Marble 8 Demystifies Steak Jargon

Modesto Marini Of Marble 8 Demystifies Steak Jargon

Modesto Marini Of Marble 8 Demystifies Steak Jargon
By Samantha Lim
By Samantha Lim
August 24, 2020
When at a steakhouse, how do you go about choosing your 'marble score'? And what is a 'blue steak'? If you've ever felt intimidated by steakhouse speak, pay heed to restaurateur Modesto Marini's eloquent explanations of the following jargon.
Note the difference between the ribeye with a marbling score of 5 (top) versus the tenderloin with a marbling score of 9
Note the difference between the ribeye with a marbling score of 5 (top) versus the tenderloin with a marbling score of 9

1/3 Marbling

Marble 8, the sole steakhouse on Tatler Dining's Top 20 Restaurants list, received its namesake from the term 'marbling,' which Modesto Marini describes as such: "It is the intramuscular fat in meat or the fat that forms within the cattle's muscles. These white flecks and streaks that stand out against the red meat are what give marbled beef its tenderness and contribute to the flavour and juiciness of the meat."

Aesthetically akin to the wispy streaks of paint solidified in glass marbles, these 'rivulets' of fat are therefore indicative of a steak's marbling or quality. 

See also: Sizzling Treats Catered To Carnivores At Brasserie 25, Hotel Stripes

A selection of sauces (from left)—peppercorn with Armagnac, Marble 8 barbecue sauce, Béarnaise, and mushroom ragout—to go with your steaks at Marble 8
A selection of sauces (from left)—peppercorn with Armagnac, Marble 8 barbecue sauce, Béarnaise, and mushroom ragout—to go with your steaks at Marble 8

2/3 BMS

BMS, which you'll also see on many a steak menu, stands for 'Beef Marbling Score' and ties in with the aforementioned term 'marbling'.

"BMS is an evaluation of the percentage of fat in the muscle. The score takes into account the quantity and distribution of marbling," explains Marini. "BMS 8 falls in the upper tier of different grading scales, hence the name of our steakhouse. The number 8 is also one of great significance in numerology, culture, science, religion, et cetera. I guess you could say my wife Elizabeth's Chinese background played some part in the naming of the restaurant."

While Marble 8 offer a selection of sauces—peppercorn with Armagnac, Marble 8 barbecue sauce, Béarnaise, and mushroom ragout—to go with all their steaks, Marini believes that a BMS 8 steak is best eaten simply as it is. "I personally feel a steak is best savoured without any sauce—just a pinch of sea salt to bring out the natural flavours."

An example of steak cooked a beautiful medium rare. A blue steak, on the other hand, would be bloodier.
An example of steak cooked a beautiful medium rare. A blue steak, on the other hand, would be bloodier.

3/3 Blue Steak

One of the stranger terms associated with steaks, 'blueness' has nothing to do with emotion, but alludes to raw meat's blueish or purplish hue.

According to Marini: "A blue or bleu steak is one that has been lightly seared for a minute on each side and very quickly on the edges—it should be completely red inside and the meat should be soft with very little resistance."

See also: Modesto and Elizabeth Marini On Love, Family And Food

  • Photography Khairul Imran

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Digest steak best steaks in KL steakhouse marble 8 modesto marini

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