Anyone had the roasted steak at Craftsteak?
- Bill on Capitol Hill Feb 11, 2010 08:07 AM
I'm skeptical but intrigued. What would be the advantage of roasting a steak?
If you don't know beef then it's going to be good. Remember that Craftsteak is not a prime grade steak house. They advertise that they serve Certified Angus which is a Choice Grade.....so your paying WAY too much for the same Choice steak that you can get a Sam's Club....as for the roasted steak, think of a roast beef: a bone-in ribeye that is seared on the outside then cooked in an oven.
By roasting, are you referring to how they broil the steak at 1200 degrees? If that is what you are referring to, most steak houses do this to sear the steak and thereby cause a Maillard Reaction and increase flavour. Similar to pan searing a steak but faster and reducing the risk of over cooking.
All I know is I had a fantastic meal at Craftsteak in 2009 when I was there. I had the braised ribs and they were awesome.
I always order steak grilled and I like having a distinct char on the outside. If you roast, you won't develop as severe a char although there will be some. Some people think that a strong char is bitter and full of carcinogens.
I am not sure what the ROASTING process mean compared to not.. but I do know that I have never had a bad meal at Craft in NYC and Craftsteak in LV. I LOVE this restaurant. It is a bit overpriced, what isn't in LV?
But I really feel like you can't go wrong with Craftsteak. It is one of my favorite places in LV.