CHIC Eats THE PERFECT MATCH

Prime Steakhouse located at the InterContinental Doha - The City didn’t disappoint in their dining offerings, as it peacocked its feathers as the ultimate steakhouse destination amidst a relaxed and comfortable setting. Well, our classy carnivorous side just couldn’t resist such a temptation and we’re glad that we did.

When it comes to going out for steak, I often find myself in two minds. On the one hand I think; why bother? I can cook a mean cut myself at home and on the other hand I think, well, it is a rather classy way to spend an evening and a treat. I say treat because it’s usually pricey paying for prime meat imported from Australia or America.

From the moment you arrive at Prime, the quality is of a high standard. Excellent service is complimented by quality food and ingredients. Gorgeous fresh bread adorned the table as we chose our dishes and they were accompanied by three butters; a mixed herb, tomato and a salted butter respectively.

The appetizers were award worthy and astonishingly impressive. The signature dish par excellence must surely be the braised short ribs which have been slow cooked for thirty six hours! Yes, you could fly to London and back three times and they’d still be sitting in that oven! They were punctuated in a roasted butternut and wasabi spinach sauce. The end result was the tastiest ribs I have ever eaten.

Prime has recently overhauled its menu by stripping back the pages of options and decluttered it down to a simple one paged board that you can see all at a mere glance. It’s introduced some new items and optimised its classic signature pieces. It’s a kind of back-to-basics approach or put another way, trying to do what they do really well, even better!

One of their new dishes is the sous vide red chilli prawns from their appetisers list. The prawns are served with coconut infused butternut squash and carrot and a not too hot but wholly complimentary Thai red chilli sauce. And old favourite - the five spice and coriander duck cooked at fifty degrees remains firmly on the menu.

We could see the chef preparing the steaks in a glass box. They care deeply about their steak and are keen to convey that to you. They show you in the menu the degree to which they can prepare your steak in six stages from blue to well done via medium and medium rare. Sauces were on point. To be different I went for Tennessee bourbon BBQ which added a smoky texture to my meat. They offer three excellent choices, striploin, tenderloin and rib eye. I rather liked that simplicity across the menu. You’re given a choice but not burdened by it. If the steak itself did not leave me speechless, then the sides definitely did. The truffle mash is superb and the crispy shiitake mushrooms were so moreish that that to you. They show you in the menu the degree to which they can prepare your steak in six stages from blue to well done via medium and medium rare.” if Prime were to get a patent on this item, I’m quite sure they could sell it in supermarkets as a delicious snack. Not like your average soggy mushroom, these were crisp, salty and had just a slight kick to get you addicted!

In the end, a steakhouse has to really offer something extra to justify the cost and to avoid being, well, just another steak house. Prime is an example of somewhere that knows how to really bring it. It’s a definitive escapism where you’ll be treated especially well and where you are in for more than just a prime cooked steak.

For reservations please call: +974 40158888