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Prime and Provisions

We made reservations a month ago for a Christmas Eve dinner. We decided on Prime and Provisions on 222 N Lasalle, Chicago, IL. 60601. I’ve been there before and have been anxious to come back. We get there before our reservations and we sit at the bar and have a White Russian. We also order a shrimp cocktail with only 2 shrimp. The reason is because these shrimp were ranked Extra Colossal U/10; which means under 10 of these shrimp will equal 1 pound. They were huge and one of these was enough for an appetizer.

Our table was finally ready. We enter the dinning room and it was much more crowded than the bar area, it was very loud and it was jam packed. We though no one was here because of Christmas but the dinning room was full. Our waiter was Josh, we already knew what we wanted to eat but we ordered a martini and looked at the menu for some side dishes.

We ordered the 36 oz. Porterhouse, medium, a side of brussel sprouts with bacon and purple cauliflower. Josh explained that their steaks are all dry aged and cooked Pittsburg style; which means that they are char-broiled on the top and bottom. I thought that sounded great. I have had some steaks where they tried to do that and it turns out horrible, its like eating two things at once. But I had faith in this place.

Our martinis come and we wait a little bit. I excuse myself to use the mens room and blow a line of coke. I realized that in the downstairs bathroom their hot water doesn’t work. I had to wash my hands in cold water. Oh well I thought, whatever. I walk back to the table at the exact time the waiter is serving our steak. Perfect timing.

The waiter scooped the sides on my wife’s plate then mine. When he went for the steak I said I’ll get it. The steak already came cut so we could grab it right off the bone. This porterhouse was huge! One of the biggest I’ve seen. When it was served you could hear the meat still crackling, it was loud and it was directly right out of the broiler. I usually don’t get a steak to split, but these big porterhouses are more than enough.

I gave the first piece of filet to my wife then I had one. I bit into it and it was perfect. It was a medium all the way through, and the charred on top blended perfectly it didn’t taste like there were two different types of food in my mouth. It chewed smooth all the way through and I could taste the blending of the steak with the seasoning and char on it. You could really taste the tenderness and savor the juices in this cut. I had a bit of the sides and we finished up the filet. It went down so easily.

We started on the strip, flavor blended well also. But coming from a filet to a strip you can tell the difference in the firmness of the meat, it just chews harder. It wasn’t as soft a chew as the filet, but this is obvious and I know this is going to happen. It tasted great but I did have a couple stringy parts I had to take out of my mouth. We couldn’t finish the whole thing so we brought it home.

The waiter took our plates and packed them to go in the back. When he did we said I hope he included the bone. There was a lot of meat left on it. He gave us the bill and with tax it was $177. We also included a nice tip on it.

I got home and I started to eat more of the steak immediately. It was that good, I couldn’t wait for the leftovers tomorrow. My wife noticed that they didn’t include the bone. Oh well, the next day I still had a few slices of steak left. I put them in the Staub Cast Iron and ate it for breakfast. But left over steak really isn’t that good. I threw part of it away. I guess its good they didn’t pack the bone it wasn’t needed.

Over all this Steakhouse was amazing I would like to give it a 5 but I can’t. There was nothing wrong with it, it was definitely worth it and I will be back. I do think this is worth a…

4.5* Rating!!!!

Gepperth’s Meat Market

Theres a traditional butcher shop in Lincoln Park-Chicago called Gepperth’s Meat Market, its a German theme butcher on Halsted. I wanted to get a porterhouse to celebrate the election and because we’re leaving to travel Asia soon, and we can’t get good steaks there. I walked in and it’s just a small shop but they have all kinds of meats there and it’s a very traditional shop. I ordered the porterhouse and the butcher cut it for me, an inch thick. He then trimmed some of the fat. The price for just the steak $38.

When he got back home we put a little oil in our Staub cast iron skillet and got it heated up. When I put the steak in I didn’t put any salt or pepper on it yet. I had the skillet on the burner at about a 5 for 3-4 minutes each side, then I seasoned with salt and pepper on one side and put it in the broiler for 5 minutes. A couple reasons for this is you don’t want too much seasoning on the steak, you wont be able to taste the meat. Also if you just season one side the pan will be easier to clean because theres just a little oil or butter on the bottom side.

It came out perfect red all the way through. I put it on a cutting board and cut a few slices in the steak, I started doing that after I saw that in a restaurant. It makes it easier to grab, and you can check the color of the cooking. I put the steak back in the pan and put the pan in the middle of the table. Started with two slices of filet and two of the strip. The filet was so good and easy to chew with a perfect medium cook. With the skillet right there you can cut a piece of steak and rub it in the skillet to get some more of the juices on it. The filet part went quick and its obviously much smaller than the strip. Just a nice soft chew and flavorful. With it only being seasoned on one side you have a much better meat to seasoning ratio. It was a perfect mix and I could really taste the meat. The strip was great too, defiantly a different cut of steak and some of the fat had to be trimmed off, but it chewed well and out side of some of the fat it went down easy and tasty. We had sides of corn and asparagus, and a glass of Makers Mark. With this steak the two main delicious points are that it was a great cut of steak and quality meat. Also I cooked it properly in a professional skillet and for the perfect amount of time.

The steak was great and butcher was nice and has everything you need with quality meats.

Overall this is

**** Taste
4/5 Mid-well. Very good!




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