"steaks" news and stories

The most expensive beef in the world is wagyu, or Kobe beef. It comes from cows that are not only genetically predisposed to intensely marbled meat that is very high in fat, but that get fed a special diet that is meant to improve that marbling beyond anything that other beef can achieve. To keep the meat from getting tough, it is said that some producers massage the muscles of their cows, rather than let the cows exercise themselves. With meat like this available and gaining rapidly in popularity, it is hardly a surprise, all of the world's most expensive steaks, as selected by Forbes Traveler, feature wagyu beef. Without further ado, these are the places to go - and how much you'll have to pay - for some of the best and most-expensive steaks in the world:

• "103" Wagyu rib eye at Craftsteak New York (private order item), $2,800 for 20 pounds
• Charbroiled Kobe Filet, Aragawa, Tokyo, $258 for 8-oz.
• Select Special Kobe Filet at the Kobe Renga-tei Steak Restaurant, Kobe, $246 for 160 grams (5.6-oz.)
• Australian Wagyu Striploin at the Al Muntaha restaurant, Burj Al Arab Hotel, Dubai, $169 300 gm
• Japanese Wagyu Rib Eye at Wolfgang Puck's CUT at the Beverly Wilshire, Beverly Hills , $160, eight-ounce filet
• "Wagyu no sumibiyaki" at Zuma, London, $132 (no size indicated)
• Sendai Sirloin at the Ekki Bar & Grill, Four Seasons Hotel Tokyo at Marunouchi The Price: $129 for 150g
• Australian Wagyu Fillet Mignon at the Polo Club, Marriott Royal Aurora, Moscow, $101 for 12-oz.
• Smoked Salt American Kobe Rib Eye Cap Steak at BLT Prime, New York, $95 (no size indicated)

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After talking about Throwdown with Bobby Flay earlier this week, I couldn't resist tuning in to view the steak episode. Early on in the show, I though that Bobby was guaranteed to win; grilling steaks, and meat in general, is one of his strong suits. Then I saw the competition. Eric Dominijanni, a.k.a. Captain D, a captain in the Marine Corps stationed in the California desert knew what he was doing, not to mention that he was really fun to watch on camera.

Bobby perfected his recipe in the test kitchen and headed out to the Mojave Desert to challenge the Captain at his base. They fired up their grills and started to cook in 112°F heat. Bobby Flay got progressively redder throughout the show, either from the heat or from a sunburn, and it was pretty funny to watch, although Captain D complimented him on how well he was holding up.

Here's a spoiler: Bobby Flay actually lost the challenge, although not by much. Watch the episode when it reruns to see Bobby Flay turn (adorably) into a beet and to cheer on Captain D. You can find Bobby's almost-winning recipe here.

Update: You can find Captain D's famous Hot and Tangy Marinade recipe here (Thanks, Tony C!).

[Image source]

More throwdowns:

• Chowder and Wedding Cake throwdowns
• The chili throwdown

Hey, we're not the only ones grilling up steaks here at Slashfood. It was BYOB all day (bring your own beef), and more than a few of our readers shared their steaks with us!

• Mama Cooks a Dirty Steak, thrown on top of the fire.
• Hot Sauce Blog's Nick makes The Ultimate Steak, as prescribed by Bon Appetit.
• Gabriella may be a Reluctant Housewife, but there's nothing reluctant about a Steak with Thyme Lavender Butter
• Jared from The Carnivore Project lists a few places to get your steak on.
• If you ask What's Cooking? Megan will tell you it's a Chuckwagon Steak, cooked rare. 
• Kevin makes a Seriously Good Greek-inspired Steak Sandwich.
• Once upon a feast, a cook named Ruth made a simple marinade for a delicious steak.
• And last but not least, Alex ponder what to do with a hunk of meat, and in the end the decision? "Fry it."

Thanks to everyone who participated! And if we missed anyone, let us know right here in the comments!

[photo: from Once Upon a Feast]

Steak is awesome. There is no arguing that. But I will say that often, I judge a steakhouse by the quality of their side dishes. The quality of the meat is attributable to Mother Nature and the cattle rancher, and of course, the butcher, but it is the side dishes that really determine whether a steakhouse's kitchen has skills. Yes, most of the side dishes revolve around potatoes, but there are some unique vegetbales out there, too.

1. The Wedge - If I get no other side, I must at least have the Iceberg wedge. If the steakhouse does not have an Iceberg wedge, I cannot eat there. In fact, I wouldn't even mind if it were a single Iceberg leaf, filled with Blue cheese.
2. French fries - naturally. I prefer the skinny ones, you know, just as a reminder of what I will no longer be once the meal is over. 
3. Onion rings - I am torn. Sometimes I want French fries. Sometimes I want onions rings. Wouldn't it be grand if we could have Frings?!? But of course, the greater question is, should they be breaded in a beer batter, or in breadcrumbs?
4. Garlic mashed potatoes - I love them smashed, with the pink potato peels mixed in and the potatoes left chunky, not smooth and creamy.
5. Sauteed mushrooms - It doesn't have to be fancy. They can be plain old button mushrooms. It doesn't have to be a fancy sauce either, like balsamic vinegar or a wine reduction. Just mushrooms sauteed in lots and lots of butter.
6. Creamed spinach - Some like the simplicity of spinach lightly sauteed in olive oil with chopped garlic. I'm not saying that's a bad thing. I love that stuff, but who doesn't love creamed spinach?!?
7. Macaroni and cheese - This is a tough one, because though macaroni and cheese is never a bad thing, it's hard to find a macaroni and cheese that knocks your socks off. Big fat curvy noodles oozing with cheese and cream, and topped off with an oven-broiled crust.  
8. This one's for you. Did I miss one of your favorites? Do you think one of the 1-7 deserve to be mentionde twice? (Personally, I'd pick the Wedge seven times.) Do you disagree with any of the choices? Tell us! 

The Steakhouse of My Dreams is a special place -- but you can't go get a reservation.   It is my secret sanctuary. I repair there when the world is too much. Let the buxom belles of Avenue B ignore me; let editors repulse my pitches, and copy crones mangle my best phrases. I see what my life is like. I know that my Cadillac has a broken grill, and a big crack in the windshield. Indian boys pelt my windows with durian. I don't care. I just close my eyes, and I see that place of my most fevered meat-dreams.

Here is what it is like.