What does the average straight 30 year old man love more than sports and beer? Steak. So, for my fiance’s thirtieth birthday dinner, I took my handsome no longer twenty beau to Alexander’s Steakhouse for a manly meal. We had stopped in once for a glass of prosecco on a sunny Friday afternoon and decided we’d have to come back for dinner.
When I called in for the reservation, I’d gone ahead and let them know that it was, in fact, for a birthday celebration so they said they’d set up something nice. They did not disappoint… but we will get to that later. I encouraged my sweetie that he should order anything his little heart desired. It was his birthday afterall (and we all know that anything goes on birthdays). So, he went ahead and decided on a sampler of wagyu beef.
So what the hell is wagyu beef you’re wondering. Yeah, I was wondering the same thing. I’m not shy when it comes to red meat. I enjoy a delicious steak as much as the next omnivore, but I would hardly call my self a connoisseur in the beef department. Apparently, wagyu is a specific breed of cattle known for a marbling in the meat. This “marbling” is, yes, fatty and supposed to give more of a “buttery” taste. This specific type of meat is similar to Kobe beef and cattle is raised in Japan, Australia, New Zealand, and the US.
While the wagyu certainly was tasty, I’m happy to stick with a tried and true filet. The texture of the wagyu was a problem for me. I found it a bit chewier, but I also don’t like shrimp or lobster… so make your own judgement calls here. What really stole the show for me (other than the insane sides of mashed potatoes and asparagus) was the service. They started us off with prosecco on the house, offered up the amuse bouche, wowed us with a raspberry lemon sorbet between the appetizer and entrees, and they sure did bring out boysenberry cotton candy, macaroons, cake, and more bubbly libations for dessert.
As we waited for a cab, they brought us champagne because according to them, “no one should not have some champagne when waiting for a cab.” I second that.
I, unfortunately, have no miracle steak recipe for you. However, I do have a recipe for sesame ginger asparagus from Good Housekeeping that will rock your world. Behold:
- 1 1/2 pound(s) thin asparagus, trimmed and cut diagonally into 2-inch pieces
- 1 tablespoon(s) canola oil
- 1 tablespoon(s) fresh ginger, peeled and chopped
- 1 tablespoon(s) reduced-sodium soy sauce
- 1/4 teaspoon(s) crushed red pepper
- 1 teaspoon(s) sesame seeds
- 1 teaspoon(s) Asian sesame oil
- In 12-inch skillet, heat 1 cup water to boiling over high heat. Add asparagus; heat to boiling. Reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is tender-crisp. Drain asparagus in colander, then immediately plunge into large bowl of ice water to stop cooking; drain thoroughly.
- Carefully wipe skillet dry with paper towels. Add canola oil; heat oil over high heat until hot. Add asparagus, ginger, soy sauce, and crushed red pepper, and cook 1 to 2 minutes or just until asparagus is heated through. Remove skillet from heat; stir in sesame seeds and sesame oil.
If you’re looking to celebrate a special evening out with your sweetie or friends, I certainly would recommend Alexander’s.