Getting Schooled at Nick + Stef’s Meat 101

Rare Aged New York

I’ve never been a huge steak fan. I always appreciate it, but never get that excited about going to a steakhouse. But it’s something I’ve always wanted to learn more about. So when I got invited to a preview of Nick & Stef’s Steakhouse Meat 101, I didn’t hesitate to sign-up.

Chef Megan Logan Takes Me to School

The casual evening began with an informative lecture by Nick & Stef’s chef Megan Logan about different cuts of steak, aging processes, and grilling technique. There was even an impressive display of different steaks in their shells.

Comparing Ribeyes

You’ll learn interesting tidbits like that only 3% of beef is prime and that you should only dry-age prime beef. According to Chef Logan, restaurants are moving away from prime beef because of costs, but prime is where you get the beautiful marbling.

This is how you learn about steak

For $35, you get to compare pieces of different steaks paired with wine. The picture above shows USDA Prime Dry Aged Ribeye, USDA Prime Wet Aged Ribeye, USDA Prime Wet Aged Ribeye, and USDA Prime Dry Aged Ribeye. I was fortunate to be dining with SavoryHunter because he and the GM got to talking about rare steak and he ended up sending out a rare New York steak. It was my favorite bite of the night, and it inspired me to order my first rare burger the next day at the Misfit.

Creamed Spinach

The meal might not be enough to satiate serious eaters, so you are encouraged to grab a table after Meat 101 and explore the rest of the menu.

Assortment of Sides

We were able to try creamed corn, sautéed wild mushrooms, creamed spinach, JBS potato puree, and potato gratin.

Salad

I’d suggest the grilled baby romaine salad with butternut squash, cauliflower, fiscallini cheddar, golden raisins, sunflower seeds, and balsamic-grape vinaigrette.

The finer things in life

Meat 101 Schedule

Nov 3: New York, New York… and New York!
Taste the difference between bone-in, boneless and dry-aged New York steaks

Nov. 17: A Well Aged Steak
Enjoy four cuts of beef – dry and wet aged rib-eye vs. dry and wet aged
New York steaks.

Dec. 1: Us Versus the World
Learn the difference between steaks (and wines) from New Zealand, Argentina
and America.

Meat Locker

Be sure to stop by the meat locker where meats are aged in a controlled environment of 87% humidity and a temperature of 32 degrees F.

Nick & Stef’s Steakhouse
$35 per person

Reservations required: 213 680 0330

Includes pairings; tax and gratuity additional