The Search for the Ultimate Steak (Home Edition)
In this day of $100 steak entrees, premium Kobe and Wagyu, and celebrity chef-run steakhouses, it's hard to see past the hype and to the substance of what really constitutes a quality steak. Alexander's Steakhouse, the Michelin-star and award-winning steakhouse in Cupertino, California, is one of my favorite restaurants and is no stranger to this market, having long offered their Kobe A5 grade steak at their restaurant at prices north of $100. But despite how much I LOVE Alexander's, I've yet to have the chance to indulge in any of their ultra-premium offerings. Their USDA Prime steaks are so good (along with their sides like Lobster Mac & Cheese and Hamachi Shots) that I've never felt I've been missing anything....and my wallet has always been happier. Nonetheless, when you hear people rave about grass-fed beef and massaged Wagyu cows resulting in an unmatchable steak, it's hard to not have your curiosity piqued. So for the past year or two, ...