Food: ALC Steaks Wagyu Ribeye

16oz Wagyu Ribeye, with Asparagus for Health

 

As you may know, the Formula 1 was in Austin last weekend.  I have two friends with whom I attend the race every year, and part of our race weekend tradition is a visit to ALC Steaks.  Last time I had been to ALC was in June, and whilst there I enjoyed the 16oz wagyu steak (from Beeman Ranch) from the specials menu.  It was fantastic (the marbling in wagyu is intense); I liked it even better than the bone-in, dry-aged, grass-fed strip from 44 Farms.  Thus I was pleasantly surprised last Friday when the 16oz wagyu was still in the specials section.  Again I ordered it (see photo above) and again I was highly impressed.  

I don't know what the long term availability of this steak is, but if you are at ALC Steaks anytime soon I highly recommend that you try it.  It is every cent worth the $65.  

Also, I have a rule-of-thumb for steak: if they name the farm/ranch of origin on the menu, it is probably going to be good.  

View from the Turn 9 Grandstand

COVID Dining Rules in Austin

 

Check out this article from Eater for a breakdown on the current rules for bars and restaurants:  What Are Austin's Rules for Indoor Dining and Bars Right Now?

Remember, while bars in general have been ordered to remain closed they can be open if they serve food from their own kitchen or a food truck.  Star Bar, for example, is open because there is a Via 313 trailer out back (and if you haven't tried it: their Detroit-style pizza is delicious).  

Pictured above is the dry-aged grass-fed New York Strip (Oscar style) from ALC Steaks.  That will probably be my first dine-in order after I get the vaccine.  

Food: Austin Take-Out During COVID-19

Grass fed, dry aged NY strip from ALC Steaks.

Eater Austin is maintaining a list of Austin restaurants open for take-out during the COVID-19 pandemic related business shutdown.  There are too many great options for me to list them all.

ALC Steaks (as featured in the photo) is open for take-out from both the restaurant and their food truck.  I added the photo above because it was the first food photo I found when looking for a visual aid to add to this post.  But, it was a lucky pick of the draw.  The above steak is the 44 Farms dry-aged, grass-fed ribeye about which I have waxed rhapsodic in past posts (and if you know me, in person).  The steak in the photo was served Oscar style, with chimichurri covered asparagus and flash fried spinach (probably not the healthiest spinach, but delicious).  Anyway, order a steak from ALC if you can: you're supporting a local business and treating yourself during this unpleasant time period.

Food: Buffalo Lamb Chop Appetizer

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Recently, Sara and I celebrated our 10 year date-iversary.  We went to ALC Steaks, as we are wont to do for such occasions, wherein we could indulge in our favorite cuts (filet for her, the dry aged/grass fed strip for me).   And indulge we did, which leads me to the raison d'être of this post:  ALC's buffalo sauce slathered lamb chop appetizer is delicious and I wanted to let you know.  

I typically order the shrimp cocktail or the crab cakes when I eat at ALC.  Those are good options as well (though, ALC has never taken up my suggestion of offering bacon wrapped shrimp with remoulade); however, if you (1) find yourself at ALC Steaks and (2) at all like lamb then I recommend ordering the chops before diving into a delicious steak.

ALC's dry aged/grass fed strip steak, served Oscar style.

 

Food: Porterhouse Steaks

Porterhouse, Oscar Style

It is no secret I love a good steak.  Back in the Fall, over F1 weekend, a friend and I engaged in a long talk about the hilariousness that is the Big Texan Challenge.  For those who are unaware, this involves going to a steakhouse in Amarillo and eating a 72oz slab of beef along with sides.  Having recently driven through Amarillo, I can attest there are signs everywhere offering the chance to "win" a free steak (if you can't finish the steak and sides you lose the challenge pay $72; if you do finish the steak and sides within the hour the meal is free... but do you really "win"?).

Anyway, while sitting in the stands for the better part of a day I learned of said friend's attempt to beat the Big Texan Challenge.  He had been playing rugby at the time and was constantly hungry for protein.  I had been lifting weights for most of 2018 and was also constantly hungry for protein.  Thus, I indicated I thought I'd easily take down 72oz.  He was dubious about my levels of confidence, and thus challenged me to try the largest steak on the menu at ALC Steaks.

The largest steak ALC sells is the 30oz porterhouse (pictured above; at the time $50 but now $56).  In case you aren't a steak aficionado: the porterhouse is basically a larger version of the T-bone, which is a cut that includes a strip steak on one side and a tenderloin on the other (according to the USDA, the filet must be 1.25" thick).   We both ordered these, Oscar style (i.e., with lump crab and bernaise sauce on top). 

All I can tell you is that while it was delicious, there is no way of which I can currently conceive that I'll be eating 72oz of steak in one sitting (let alone the potato, shrimp, salad, and roll which come with the Big Texan).  It was a challenge to finish the 30oz porterhouse, though it was a great cut of beef, along with the crab and asparagus.  I don't think even a long ski or backpacking trip could make this possible.   Maybe you can (and if you want to try, there is of course an online guide for steak challenges). 

However... if you feel the need for 30oz of delicious prime beef while in Austin, the ALC porterhouse delivers size and flavor.   Another one of my favorite steakhouses, Bob's Steak and Chop, has a 28oz porterhouse on the menu.  I haven't tried it yet, but every steak I've had at Bob's (here and in Dallas) has been good (I'm partial to the "cote de beouf" bone-in ribeye).

As for Amarillo: why might you find yourself there?  If you aren't going there on purpose, you may find yourself in the area if you are driving to northern New Mexico, Colorado, or staying in the vicinity to enjoy Texas' own Palo Duro Canyon.

Steak in Austin

Bone-in Strip Steak at ALC Steaks in Austin

Last night Sara Foskitt and I went to ALC Steaks (formerly known as Austin Land & Cattle) for a celebratory dinner.  Normally I order the 16oz ribeye or 22oz bone-in ribeye as the main course (and I often have it Oscar Style).  Either one of these steaks, cooked medium rare, is a delicious choice.  You get tender, well marbled meat.  I like the ALC ribeyes enough that I haven't deviated from selecting them in years.

Though I do love the ribeyes, yesterday I was feeling more experimental.  Based on a tip from a steak loving friend, I wanted to try the Oscar Style toppings on a leaner cut of beef.  I was also curious about a dry-aged, grass-fed option at ALC.  Thus I went with the 14oz bone-in strip steak from 44 Farms.   Excellent choice on my part; the grass-fed beef had great constancy and the "meatier" flavor it is known for.  All I can say is that it was fantastic, and if you are looking for a steak in Austin ALC Steaks should be at the top of your list.  Furthermore, I'd love to see ALC put a grass-fed ribeye on the menu.  [note: if fillet is more your style, I sampled Sara's and it was quite good... though not as good as mine]

Other items of note:  the asparagus with chimichurri makes an good side for any of the steaks.  It's flavorful and it won't slow you down later (as a baked potato might when combined with almost a pound of beef).  The new crab cakes with smoked jalapeño remoulade are a great appetizer.  Now, if only ALC will take my suggestion and put bacon wrapped shrimp with remoulade on the menu...