Wednesday, November 16, 2011

Strip House Steak Rivals Luger

I know the title of this post is just ridiculous. A better steak than my out-of-body experience at Peter Luger last winter? Could it be? Maybe. All I know is that Jill, Lauren and I had been dying to try Strip House in the Village for months and we finally snagged a 9:30pm reservation last Saturday night.

Since I usually do write about the full experience, I will get out my complaint that our table wasn't ready on time and we had to sit and wait a full 25-30 minutes before we were seated at a table smack in the middle of the crowded bar. But whatever disappointment this caused quickly melted away as soon as we started eating.
 (photo courtesy of nycgo.com - this was our exact table!)

 For our appetizer, the 3 of us split the New England Sea Scallops with edamame succotash, black truffle butter and corn broth and the Caesar Salad with hearts of romaine, paprika croutons and shaved parmesan. Both were very yummy and we were all so starving that the food was gone before I could even think to take a picture. Oh well, sometimes you really just have to live in the moment.

Something I may have mentioned about my dear friend Jill in the past (sorry Jill) is that we like our meat cooked a bit... differently. I mean this in the most loving way possible, but my friend really likes to make sure that cow is dead. Not me. It could be mooing and I'd likely still eat it. Medium rare is how I like mine cooked, the bloodier the better. Gross to some, yes, but not to Lauren. This is why the two of us decided to split the 40 oz. Classic Porterhouse for two. Lauren had to be talked into this cut, but I'm pretty sure she was very happy with our decision.

For our sides, we chose the Black Truffle Creamed Spinach, Sautéed Wild Mushrooms and Sautéed Green Beans With Garlic.
Yum! While I only took a small taste of the spinach to save my stomach, all 3 of these were absolutely perfect. The green beans were crisp, the spinach creamy and the mushrooms earthy. Wonderful compliments to our unbelievable steak, my plate was truly a work of art.
I know a lot of people would be turned off by how rare my steak was, but this was an utterly perfect piece of meat. Since Lauren loves Filet Mignon and I love NY Strip, the waiter gave her more of the Filet and me more of the Strip. Amazing. Fantastic. Incredible. I can't use enough words to describe how phenomenal this steak was. Was this better than Luger? I don't know if I can actually make that call, but this was pretty darn close.

We didn't leave any room for dessert (big surprise for me) and overcame our food coma with espressos and capuccinos for the table. Then we strapped on our dancing shoes, headed out in Meatpacking and had a great night. I'm curious though, how do you like your steak cooked? Do you think medium rare is too bloody? Do you agree with me that medium well is a waste of a perfectly good piece of meat? Well, I say, to each their own, just don't overcook MY steak.

Let's Eat!
-The Fabulous Foodie



1 comment:

  1. Ok, thanks Rach. Now, I am craving steak!!! :-)

    ReplyDelete