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Category Archive

The following is a list of all entries from the steak category.

How Does A Medium-Rare Rib-Eye Steak Sound?

courtesy of rarebarandgrill.com

Walking down the stairs to the dining area of Rare made me realize that they took food seriously and passionately. What made me feel this way? It could have be the word “EAT” spelled out in knives on the wall. OK, it was the word “EAT” spelled out in knives on the wall.

After a day of walking a trade show, me and my colleagues were ready to sit down and fill our bellies. Immediately we ordered a round of drinks and my Jameson Manhattan was a thing of beauty. Cold and just the tiniest hint of sweetness, their bartender knows what he/she is doing. I can’t tell you how many places can’t make a good Manhattan. As I sipped my drink I took in the ambience. The room was very empty and I hate to say it, but the décor was quite tacky. And not like so tacky that it actually looks good, but just plain tacky. There was an oversized fake oven at the end of the room that hurt my eyes and barbed wire was printed on the lights and walls. I was hoping that the food would be better.

Sustenance started coming to the table and my spirits were lifted because everything looked great.

Basket of fries: this overflowing basket came with sweet potato fries, shoestring fries and waffle fries. They were just average, but what made this dish fun were the dipping sauces. They brought over not just ketchup, but chili ketchup, BBQ sauce, honey maple dipping sauce, chipotle aioli and a garlic aioli. The garlic aioli tasted like a high class version of Papa John’s garlic butter sauce.

Lollipop wings: tasty with a nice amount of heat, and it was accompanied with a warm Roquefort sauce. Though I’m not gonna lie, I missed having whole buffalo wings because I think that the skin has a lot of flavor.

Frickles: I’m not in love with fried pickles, but I do enjoy munching on them from time to time. What was great about these was that the pickle inside the batter still managed to stay crispy. High five.

And then our entrees came. While I was stuffing my face with fries and wings and frickles, I was really thinking about my rib-eye steak. Is that considered cheating? I ordered the Cowboy Rib-Eye Steak, which is also known as a French-cut steak. Kind of disappointing because I wish I could have had all that meat that they cut off of the bone. Anyway, the steak was served with a generous pat of truffle butter on top and red wine mushroom sauce on the side (woohoo, I hate it when sauce is poured on). Under the thick cut of steak was a truffle spinach risotto.

The steak was cooked to a perfect medium-rare, kudos to the cook. I took one bite and realized that I missed the fat. Then I took another bite and then a third bite and then I was all like, “Dude! Where’s my fat?” This was one of the leanest rib-eyes I have ever had before. After that third bite I crawled into a fetal position under the table and cried. OK. So maybe I didn’t, but a little part of me did die on the inside. To chefs everywhere, please refrain from trimming fat too much. I’d be perfectly fine if you didn’t touch it at all. The red wine mushroom sauce was decent, I appreciated that it was light and not overpowering. The star of the dish was definitely the risotto. Cooked to perfection, the rice was slightly firm and was oozing with so much cheese that you could see strings of it with each forkful I lifted off the plate. It was worth getting that dish to try that risotto.

A colleague of mine was nice enough to give me a bite of his brisket po’ boy. It was a tasty sandwich, though slightly too sweet for my tastes.

Dessert? Yes, the fried Oreos, please. Woohoo! I’m a huge fan of fried Oreos. It’s like a mini zeppole with a slightly melted Oreo in the middle, how can you go wrong? Well, Rare slightly veered off the course and topped the fried Oreos with ice cream and whipped cream. Now don’t get me wrong, I love ice cream and whipped cream, but I wish that they served it on the side. It made the batter on the Oreos soggy and not as enjoyable as they could have been.

6 out of 10

-Juice

Rare

152 W 26th St, New York NY10001

(Between 6th & 7th Ave)


Libertador, OK, The Name Sucks, But The Steak Is Great

Libertador had an extensive menu that looked great, but because the menu was extensive, I was wondering how good the food would be. I was pleasantly surprised because everything was quite tasty. Yay for Argentinian food!

Provoleta-I’m always a huge fan of cheese, and this is one dish that no one can mess up. I mean, it’s just melted cheese, yummy, yummy, yummy yum. Libertador mixes their’s up with beefsteak tomatoes, dried oregano and black pepper. I was trying to not fill up to much on it because I had a large steak coming my way, but then I thought that any sane person wouldn’t let provoleta go to waste.

Homemade ricotta ravioli-I mean, it wasn’t bad, but it wasn’t very good. Especially for homemade pasta, I was hoping that this would have been a more heavenly dish, but it fell flat. It also came to me kind of raggedy as if the skin wasn’t rolled out thick enough to hold all the filling together.

14 oz. Rib-eye, medium-rare-The rib-eye is my favorite cut of steak to eat. Marbled, tender, but lean, it is just so flavorful to me. Mine was cooked perfectly and didn’t need any sauces to accompany it. Though I did try their chimichurri sauce and some red concoction for the hell of it. Both were pretty good, I wish I got the name of what the red sauce was though. Guess I’ll have to go back and ask huh? The steak also came with  a side of French fries provencal (fries with various green herbs, seasonings and sometimes garlic like the ones at Libertador). They were delicious. I feel like heading to the kitchen to make some right now.

Panqueques de dulce de leche-Can you really go wrong with anything with dulce de leche? I mean, eating dulce de leche straight out of the can is a great dining experience in my eyes. While I didn’t find anything special about this dish, it was dulce de leche filled crepes with vanilla ice cream and caramel sauce, it was very good. Ugh, it’s making me remember my Bistro 61 crepe fiasco now.

My friends and I had taken over a bar area for our dinner and were able to watch them cook all of our steaks. The rest of the restaurant was quit spacious and it didn’t look like anyone had any problems with crowding. I’ll definitely be going back to Libertador, I won’t get the pasta this time though, I should have tried the empanadas and seen what they were all about.

And I must apologize, I’ve been cutting back a lot of my alcohol intake and didn’t have any of their appealing looking cocktails or wines so I can’t tell you how those were.

7 out of 10

-Juice

Libertador Parrilla Argentina

1725 2nd Ave, New York NY10128

(212) 348-6222


If You Love Steak, Definitely Try Ben and Jack’s

courtesy of benandjackssteakhouse.com

Delicious. Absolutely delicious. I love me some good steak. And let me tell you something, Ben and Jack’s Steakhouse has some damn good steak.

I don’t know why it’s taken me so long to write this post. I went to Ben and Jack’s a year ago and it is still fresh in my head. It’s definitely a typical steakhouse. Waiters in white buttoned up shirts, patrons of all age groups, unimaginative menu (but I mean, you’re going for steak, not something wrapped in pretty flowers and shaped into a sculpture).

My date and I started off with a lobster cocktail. Perfectly cooked and chilled, all I did was squeeze a little lemon over it and it was scrumptious. Next came our porterhouse and side of bacon. The steak was a gorgeous medium-rare and melted in our mouths. Our thick slab of bacon with flavorful and heavenly, just the way that I like it. Sometimes I wonder if I prefer the bacon over the steak and then I realize what difference does it make, just order both!

How does Ben and Jack’s compare to Peter Luger’s? They’re about the same. I mean think about it…the owners use to work at Luger’s, the bartender use to work at Luger’s and the chef use to work at Luger’s. It’s pretty much Luger’s, just with different owners and a different name. If one had an edge over the other, who would it be? I would say Luger’s and I say this because I am not scared of fat. The bacon and steak at Luger’s has a teeny amount more fat on it, and because of that can be more flavorful than lean meat. Ben and Jack’s meats were slightly on the leaner side. My dinner at Ben and Jack’s was definitely fantastic though, don’t get me wrong. I definitely want to go back. It’s been too long.

8.5 out of 10

219 East 44th Street
New York, NY
(212) 682-5678

-Juice