Steak!

[Alice Levitt]

Few things are harder to find in veggie Vermont than a satisfying, to-temperature slab of bovine flesh. For many years my go-to for a fab filet was the Iron Wolf (with a chicken galantine starter... Miss them!) When I need a pure hot meat injection, Souza's is the place, but that's not the same. I've heard good things about the Blue Cat but have yet to make it in.

Of course, we've all opined the lack of a real Peter Luger-style steakhouse in the BTV area. Until then, what do you recommend?

[tonyo]

I agree that the lack of a true steakhouse on Vermont is a void.  The Sirloin Saloon could turn out a good basic grilled NY Strip, Filet, or Teriyaki Sirloin with a spud and salad bar.  To me, that was the closest I have seen here.  I have yet to try Blue Cat, but I have also heard go things (although none directly from anyone I know).  There are some good steak frites out there, namely The Kitchen Table Bistro.  Also, The Rotisserie is a no frills spot for a decent Ribeye or NY Strip at a reasonable price.  For me, it's a trip to the meat counter at the supermarket, Costco, or Shelburne Meat Market to pick out a few steaks and then fire up the grill at home, make a compound butter (shallots are my personal favorite), a nice West Coast bottle of red (Owen Roe Cab Franc is great) and some simple sides.  A lot cheaper than going out or making a trip to NYC !  I doubt this area could ever support an old school steakhouse as the market is just too small.   My best advice to steak lovers is to learn how to pick out a good piece of meat (that's what she said) and learn how to cook it to the proper temperature.  I'll take mine just past meduim rare but shy of medium !

[Undead Molly]

I'm hesitant to order steak at all any more because I can't get them cooked as I'd like. I always order medium, but I either get a blood slab that doesn't look like it reached 100 degrees inside, or it's thoroughly overdone.

[johnniegoldfish]

Agree, nobody knows what a black and blue is, well charred and very rare, where are those Chicago chefs?

[tonyo]

I can still recall hearing the term "Pittsburghed" in reference to a steak.  So here is how to do it:  find the absolute hottest part of the grill, surround the steak with hunks of fat cap, and burn the sh*t out of that meat for about 3 minutes, plate it, and serve it to the former Marine with a smile and offer your thanks for his/her service to our country.