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...

Food: Steak at Austin Land and Cattle

If there is one thing that you should know about me, it's that I love steak even more than I love pork products.  And, of all steak places in Austin, Austin Land & Cattle is my favorite.  It's an excellent nexus of price and overall quality, in addition to the fact that the steaks alone are excellent.

Last time I ate at ALC was for the Prism Risk Management Christmas dinner.  At that event, I had the 16oz rib-eye (my usual stand-by) along with the appetizer sampler.  The stand-out item on the sampler was the buffalo lamb chops.  The goat cheese stuffed green chilies were popular as well.  On other occasions, ALC's seared Ahi has been very popular as a pre-steak warm-up.  The only item I could suggest adding to the appetizer menu is bacon-wrapped shrimp (esp. something with a pepper, like El Arroyo's "shrimp diablos").

I met some friends at ALC on Friday night, this time deviating from the rib-eye and ordering the 12oz fillet.  That turned out to be an excellent decision, as the fillet was incredibly tender and virtually melted as I ate it.  I don't recall eating a fillet that tasty since my last trip to the Ft. Griffin General Merchandise Restaurant in Albany, Texas.

Looping back to the value aspect: not only are the steak prices reasonable, but each steak dish comes with a selection of included sides.  You can add on shrimp or lobster tail, but the prices are too steep.  Contrast this with Ruth's Chris and Sullivan's, which charge more for the individual steak and then provide sides on an a la carte basis.

I'm not the only person who's fond of ALC.  Their 2008 Zagat rating lists them as "very good to excellent" while highlighting the value that comes with the high quality food at moderate prices.

Food (in Dallas): Bob's Steak and Chop House

I went up to Dallas for a seminar entitled Risky Business: Financing and Distributing Independent Films.  It was a great way to spend Saturday, as I learned a lot about film financing, distribution, and the independent film ecosystem from the lecturer, entertainment lawyer Mark Litwak.  However, the night before the seminar was pretty awesome as well.  I took off from my office about 4p, and a few hours later found myself at the uptown Dallas location of Bob's Steak and Chop House. 

Damn, this place is good.  I met my friend, fellow lawyer, and fellow steak enthusiast David C. at the bar.  We were shortly led to a table in a traditional looking steakhouse room (e.g., lots of wood, and lots of cool photos like a huge portrait of the famous horse trainer Bob Baffert).   Unlike The Palm, wherein being a frequent guest can earn you a caricature on the wall, I immediately begin to wonder if only famous guys named Bob were eligibly for honor at Bob's Steak and Chop House.  Then the shrimp plate arrived and I quit caring.  On said plate were several huge shrimp, including one pair slathered in some especially tasty remoulade sauce  (Austin Land and Cattle, take note: up your game with the shrimp appetizers!).   But, the shrimp with a mere opening act to an extremely delicious 22oz, USDA Prime bone-in-ribeye (which the website claims to have been aged 28 days, although I didn't see any specific info about whether the beef  dry aged, grass fed, or free range).   The menu called said steak the "Cote de Boeuf," and the waitress said it was the best steak in the house*. 

Because I have no basis for comparison, I have no idea if the "Cote de Boeuf" is truly the best steak at Bob's.  But, if it's at the bottom of the list, then the rest of their lineup must be pretty awesome.  My steak was great: good thickness, good marbling, excellent flavor, and excellent preparation.   The skillet fried potatoes were a good side choice, although I had to pass on the giant carrot with which my steak was served.   The creamed corn side, however, wasn't particulaly good (and a real let down, if you love Rudy's creamed corn).  Also, Bob's doesn't have Bearnaise sauce, and I love some Bearnaise with beef. 

If you're going to Bob's here's what I can recall vis a vis pricing:

Steaks (including the "signature glazed carrot" and a potato dish variant)

-regular ribeye: about $33
-bone in 22oz ribeye: about $45

Sides

-creamed corn, mushrooms, spinach: all about $8

Appetizers

-shrimp variety plate: about $22


Salads

-all appeared to be about $7-$9

Cocktails

-about $12 with Maker's Mark (but very, very generous pours).

 If you are in Dallas, I recommend Bob's Steak and Chop House.  It is indeed awesome, and I've eaten enough steaks to feel qualified in bestowing such a designation. 



*Although, suspiciously, she said that about everything I ordered... down to the relatively ordinary Makers Mark cocktail.  The funniest thing our waitress said was in reference to the giant carrot.  I exclaimed, "damn, that is one giant carrot!" She gave me and my friend a naughty look and replied, "depends on how you look at it... I think it's just right."  Too focused on steak to process her suggestive food references, I plunged into the tasty ribeye.  Later, I was even more amused by her comments when I recalled another suggestive vegetable ad seen on I-35E.