I didn’t believe a piece of meat like this could exist. It’s like finding a unicorn. Filets have always been a favorite cut of mine and if the bone is in, even better! The flavor is astonishing.

Let me introduce you to Strip House’s 60 oz. Bone In Filet – http://www.striphouse.com

IMG_2432

Isn’t it beautiful? Oh, that other steak in the picture is their classic strip steak, which is also delicious.

Alright let’s get technical – how is this possible?

  1. Cleave the short loin from the larger loin cuts which are often referred to as tenderloin or filet mignon.
  2. This creates 2 pieces.
  3. The front section is located in the short loin and the rear section muscle, which is usually not found in steakhouses, is fabricated into a steak and then dry aged.
  4. It is seasoned with salt and pepper, trimmed of excess age, and then the dry aged trimmings are rendered down and used to baste during cooking.
  5.  The steak is seared at 1800° before being roasted in the oven until it reaches the customer’s desired temperature.
  6. After the beef rests, the bone is removed, the steak goes under the broiler and is served piping hot.

Right now only 35 are offered weekly and the steak is not listed on the restaurant’s menu. Call ahead and reserve one. The cost is $180 and so worth it.

The meat sweats are undeniable after this meal, but it’s a decadent, delightful, meaty experience. Happy Holidays!