Tue Jan 15, 2013
In the spirit of getting whatever I want for my birthday, last week I celebrated the occasion with steak. Not just any steak though, I had a hunger for the type of steak I never ever get—a prime dry-aged porterhouse large enough for two. Making that decision too late for a Luger's reservation (still haven't been), I went for what I figured was the next closest thing—Wolfgang's. It was a truly magical piece of meat. The sear was deeply flavored with salt and pepper, it was cooked perfectly medium-rare, and the meat was intensely rich and beefy. This was a steak of kings, and appropriately priced for royalty as well.
While my enthusiasm for that piece of meat may be a bit unbridled right now, it still doesn't change my overall philosophy that the best steaks for your money are the cheap cuts. The hanger, flank, and skirt are some of my favorite steaks to work with, delivering on big flavor for low cost. Need some convincing? How about trying this mojo marinated flank steak.