The Ultimate Steak

28-day-Dry-Aged-Sirloin1

French Laundry – Yountville, CA

If you know anything about steak, then you probably realize by now that the best steaks are most certainly not served at steakhouses. Sure, they do a good job of it when you have to consider pesky things like quantity, but when quantity is no longer a factor, the sky’s the limit.

And speaking of the sky, the stratosphere is where this steak lives. A rib eye so selectively chosen it’s probably easier to win at Powerball than it is to make it onto one of Thomas Keller’s plates. This is no exaggeration. They literally only source one farm and from that farm, the cut they use is only the most tender portion of the rib eye, making it about a third to a quarter of the size you might find at other restaurants.

Now, all of this pomp and circumstance might seem like a bit much when all you want to do is sink your teeth into the side of a cow already, but I promise you that it is worth it. Because in that split second that your teeth penetrate the outer layer of steak heaven, it’s as though you have never truly eaten steak before in your life. And then you cry… tears of joy.

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