Steak: An Expensive Habit

Up until a year ago, I did not eat red meat.  The reason being I was simply not brought up on it.  It didn’t entice me because I didn’t know, or care to know, the taste.  This was all ended, as I said, a year ago when a beloved friend cooked up some bacon wrapped shrimp with lime juice and nutmeg.  The smell drove me bonkers.  I had to try it.  And thus began my deep infatuation with bacon, which still lives on with fury.  After I cozied up with pork products, I was tempted by the ultimate american standard of the red meat repertoire: steak.  And if I’m going to do steak, I’m going to do it right. 

Within the past two months, I have well made up for my lifetime of anti-cow.  I even brought in the new year with steak and eggs for brunch and surf n turf for dinner.  And though my tasty journey, I have come across some memorable pieces of moo.  Grill 23 & Bar provided one of these.

Grill 23 & Bar is set on the corner of Berkeley and Stuart Street in Boston’s Back Bay.  It has been identified by both publications and locals as one of the best steakhouses in Boston.  And, as it can be expected, it is quite pricy.  Which is why a birthday celebration proved to be the perfect occasion to feast without thought towards budget.  My date and I are quite keen on these special splurges, which is why we began with a lobster pizza.  (I pushed for surf n turf.  The birthday boy feared for stomach overload.  This was the compromise.)  The sauce was scrumptious and the lobster plentiful.  And, still room for more.  The gentleman ordered the Bone-In Filet Mignon while I ordered the Dry-Aged NY Strip, both medium-rare, as if there were any other way.  My new york strip was excellent but I took one bite of the Delmonico and was blown away with jealousy.  It was so rich with flavor from both the meat and the preparation, I considered switching plates when he wasn’t looking.  But I was never very good at being sneaky.  The bone-in is supposed to provide more flavor to the cut, as is dry-aging, which can create a more marbled affect on the meat.  Though the Bone-In Filet Mignon may have won this taste off, I think only more research into the matter is appropriate.  Taste research.

Anyways.  We finished the night off with one of our favorite pastimes.  Dessert with a drink pairing.  Vanilla Bean Creme Brulee was paired with a sparkling dessert wine, Monbazillac – Les Pins, Tirecul la Graviere, while my S’mores (I had to find out what classy people eat around a campfire) was paired with a port, Ink Grade, Heitz Cellars.  With a pastry chef and pastry sous chef lurking behind the scenes, it’s not surprising that these were just what we were hoping for.  Though it most certainly did not steal the spotlight from our main course.  It was a hard act to follow.  Nonetheless, I am most pleased with my new meat eating habits and the glorious new taste buds that are kicking into gear.  There will be more to come as the adventure continues.  Just as soon as I get my wallet a little beefed up.  (hah.  get it?)