Food: Prime Rib Friday Update

 

Prime Rib with Twice Baked Potato and Asparagus (for health)

I went to Lonesome Dove for Prime Rib Friday.  All of us agreed today's prime ribs were the best we've had since the new location (at 6th and Colorado) opened earlier this year.    Also, the PRF special is now $20 and crabs at $7 each.  1/2 price bottles of wine are still available.  You've been informed, so make a reservation and enjoy.

If you don't feel like eating beef on a PRF day, the trout is a good alternative.  I've had it and enjoyed.  A friend had it today and enjoyed it as well.

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

Prime Rib Friday in Austin

Lonesome Dove is open in its new location (6th & Colorado) and Prime Rib Friday is back.   The new venue looks good.  Furthermore, bacon wrapped prawns have been added to the menu.  Inflation has struck though, as the prime rib special is now $20.  

Food: Steak Marinade

 

Last night I decided to grill outside (before the cold front).  In my possession were a couple of small (as in 2/3 lbs) grass-fed ribeyes from HEB.  I thought it would be fun to use a marinade I'd used before on similar cuts.  It turns out I was right.  Deliciously right.

Here's what I went with:

• 1/4 cup olive oil
• 1/4 balsamic vinegar
• 2 cloves of crushed garlic
• 2 tablespoons of dried rosemary
• 2 tablespoons of ground black pepper
• 1 tablespoon of salt

I marinaded the steaks in a bag for 8 hours (including 40 min).  Afterwards they were cooked medium rare on my grill.  I thought the result was excellent, as did my wife.  I served the steaks with crab cakes. 

While I didn't do it this time, for a future dinner I'll add in roasted new potatoes w/ rosemary and roasted asparagus.  Furthermore next time I plan to keep the garlic and add fresh rosemary (as opposed to the dried, bottle variety).  

Food: Lil'Doddy

About a year ago I posted about the delicious Buffalo Bill burger one can find at Hopdoddy (and paused to mourn the loss of the Terlingua burger).  I like Hopdoddy, but the two locations most convenient to me are typically packed with long lines at lunch.   Thus, today when I headed out for lunch I left with two questions:

1. Will the line be ridiculous?
2. How different is this place from a regular Hopdoddy? 

And here are your answers:

1. No.  In fact, we were seated immediately and offered table service.  Score and score for a person who does not like lining up for food, let alone long lines. 
2. As Eater Austin described Lil'Doddy, it is a "streamlined" version of the regular restaurant.  Differences I noted were a lack of bison patties and the presence of a drive-through.  The former was not a big deal and the latter seemed cool for people in the area neighborhoods.  You still get a nice selection of burgers and other items (including an ahi tuna burger, which looked great).  Also, there is plenty of beer on tap.

I also found the staff to be accommodating.   The menu offered a version of the Buffalo Bill with a chicken breast.  Normally I would have wanted this, but I have been eating a lot of chicken and turkey products this week.  Also, I woke up thinking about beef burgers.   It turns out, getting me a Buffalo Bill with beef (all natural Angus) was not a problem.  In fact, having a second patty added for good measure was not a problem either (I'm hitting the weights today, so of course I need more protein).  

The upshot is that lunch at Lil'Doddy was delicious and the time provided no problems for us vis a vis crowds.   

Now that I've shared about burgers, at some point I plan to discuss my last couple of trips to Hank's Austin.  That point is probably sometime next week.  Plus, there are a few trivia updates I've been meaning to write.  Stay tuned.

Food: Prime Rib Friday, Now with Crab

Prime Rib and Crab at Lonesome Dove in Austin

You may have been wondering: how does one improve upon a $16 lunch special consisting of a pound of smoked prime rib and a twice baked potato?  Wonder no longer.  You add the delicious "deviled gulf coast blue crab" appetizer.  I already thought the rattlesnake and rabbit sausage was good, but the crab surpasses it in the flavor department.   Try out out the crab (or try it and the sausage) next time you're in Lonesome Dove.  Also, keep in mind that Austin's Lonesome Dove has 1/2 bottles of wine available during lunch.  Plan your afternoon accordingly. 

Also: are you curious about the difference between prime rib and steak?   Ribeye and prime cut come from the same primal cut of the cow.  There are slight differences in the cuts.   Ribeye is prepared as a steak, which means it is cooked already cut.  Prime rib is prepared as a roast, meaning a larger piece of beef is roasts with the individual servings cut off.   Lonesome Dove goes above and beyond, as they smoke the prime rib.

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...

Prime Rib Friday

Prime Rib Lunch at Austin's Lonesome Dove

If you are looking for an excellent Friday lunch special in downtown Austin, look no further than Lonesome Dove at 5th and Colorado.   They serve a wonderfully smoked 16 oz prime rib (with twice baked potato) for the generous price of $16.  And, if you are feeling like you need slightly more meat, you can order the rattlesnake and rabbit sausage as an appetizer. 

Prime Rib Friday is a frequent destination for both Floyd Real Estate and Capstone Title personnel.  This special is available only on Friday.  Come at or before noon, because supplies of the prime rib are limited.