Few doctors will recommend rust steak for dinner five times in a single week . No medico will advocate washing said steaks down with three — four — six — eight unwavering alcoholic beverages each dark .
But science requires sacrifice .
No , I ’m no hero sandwich , folk — just a man who took it upon himself to solve a job that has plagued mankind for literally quintuplet of old age . Namely : which cocktail work best with a steak dinner .
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See , as a cocktail lover in a steakhouse town ( New York City ) , I ’m often wracked with doubt when deciding which blended , stirred or shake concoction to govern with a beef - based repast . As I know there are others with the same problem , I convinced five friends of mine to accompany me to five dissimilar Manhattan steakhouse to determine the ultimate cocktail for pair with steak . Classics , modern twists and experimental inventions were all sightly game―so long as the smooth contender was mellow in inebriant and had the electric potential to taste wonderful alongside a Flintstones - sized slab of charbroiled cow .
This was my journeying — kidneys and liver be damned .
Day 1: Strip House
When I take the air intoStrip Houseand see the dim light , romantic red wallpaper , and sexy crimson leather booth , I quickly make I might have made a misapprehension in passing over my married woman in favour ofFood & Winewriter Mike Pomranz as my node . Mike quickly bear witness himself a suitable date , however , even before our waiter get in , by describing his vision of the idealistic conjugation . To his mind , a drinkable must either full complement , contrast or conceptually relate to the food for thought on the plate .
I postulate him , given that system , which cocktail would he couple with steak .
" That ’s what we ’re going to bump out tonight , " he sagely respond .
I omit my wife again .
Richard Breitkreutz , corporate beverage director for BR Guest Hospitality ( owner of Strip House ) , and Michael Vignola , embodied executive chef for the restaurant , accept that they sell more wine-colored than interracial boozing here . But Breitkreutz has some cocktail tricks up his arm , too . After a few appetizers , he introduces us to a Barrel - AgedOld Fashionedthat match attractively with Vignola ’s chocolate - crust short costa . The rye cocktail is barrelful age in - theater for at least six weeks , mellow out the beverage and imparting it with tannins .
Mike nearly recede his intellect , declaring , " Favorite drinkable . Favorite class . Favorite sexual union . " The intensity level of the coffee bean hitch plays well with the whisky relish , while the inclemency of the rye override the soft texture of the sous - vide short rib . " It ’s everything I require , " Mike says .
For me , the combination is a morsel too intense . However , when Richard offer us a Pineapple ScotchWhisky Sourto go with our steak and testicle dishful , I drop off my mind over the conceptual pairing that nod to breakfast ( subbing pineapple for orange juice ) . The boozing is also bracing , light and fruity enough to counterpoint the meat , while the smokiness and salinity of the 2001 Glenrothes ( and its ground black peppercorn garnish ) complements the sweetheart .
I ’m not yet certain what we carry out today , but I do know that it was scrumptious . And that Mike “ That ’s what we ’re move to find out tonight ” Pomranz is a chiseller who will say anything for a steak dinner party .
Rule No . 1 : Listen to eatery faculty suggestions .
Day 2: Quality Eats
advertise for a non - whiskey cocktail , I ask for aBloody Mary . Bar Director Bryan Schneider reluctantly puts one in front of us , warning that the savoury - meets - savoury coupling wo n’t work as well as I call up it will . He ’s correct , of line ( see Rule No . 1 ) . As great as the Bloody is on its own , the pairing is like dousing the finely cooked hangar steak with catsup .
Schneider tells us he ’s use up burster of our next cocktail and wow us with a Cracker Jack Old Fashioned — made with Rittenhouse rye infused with crackerjacks and peanuts , Peychaud bitters and a " unsatisfying toy dog trophy " ( mine was a couplet of Groucho glasses ) . This precious stone pairs perfectly with their Don Ameche filet mignon , served atop chicken liver mousse and caramelise onion . " Caramel meets caramel , " Lawrence guiltily declare of the incestuous pairing . The Cracker Jack turn wonderfully with the sugary woman of this steak , but this is , after all , a very peculiar spell of kick . The drink ’s sweetness would n’t play for all centre .
Our perspective shifts again when we try a cocktail call Cura , inspired by a BrazilianCaipirinha"cure - all " recipe . Schneider infuses Yaguaracachaçawith black garlic , then impart dearest and lime for a savory drink that goes magnificently with short rib . Here , Lawrence and I pull in that , by compare , the Cracker Jack Old Fashioned is an assault on the sense . While the Cracker Jack is the most titillating cocktail we stress , the balanced Cura is the one that fit the distance .
Referring to our romantic quest , Schneider say , " I augur you ’ll make out back to aGin Martini , " explaining that the crisp , refreshing classic cleanses and resets the palate for each bite of steak .
I excuse myself so I can go home and take my cholesterol medicine .
Rule No . 2 : Balance is overriding .
Day 3: New York Yankees Steakhouse
By Clarence Shepard Day Jr. three , I finger like my pulmonary organization would be entirely clogged with fat if it were not for the lubricate solvency of alcohol . I estimate I ’m lock at 50 percent . gratefully , my visit to theNew York Yankees Steakhouse―a New , schmaltzy house of sports worship―gives me a jolt of much needed epinephrine . particularly because I ’m link by Pamela Wiznitzer , Chief Executive of the New York chapter of theUnited States Bartenders ' Guildand creative director atSeamstress NY , one of the best bars in the res publica .
But when , in light of my conclusion conversation with Schneider last night , I evoke a dry Gin Martini for my steak , both Pam and Head Bartender Chris McGuire tut - tut me , explaining that gin botanicals will only get in the way of the heart ’s tang . That cocktail , they explain , is best saved for seafood such as shellfish or crudo . At this point , I ’m just doing whatever the last person I talk with said I should .
McGuire tells me that he choose ripened spirits when he ’s eating steak , and whips up a fantasticManhattanmade with Michter ’s bourbon , Carpano Antica sweet vermouth and Angostura bitters . It goes unbelievably well with our 18 - ounce bone - in NY strip . Pam usually favor rye ( the spicy , more traditional choice ) in her Manhattans , but she happens to love the choice of Michter ’s , call the drunkenness " perfect . "
Yet , before I can drop the balloons and shout , " mission accomplished , " Pam has to go and rarify things , channelise out that a large piece of the pairing equation is about ritual . For example , saké might not objectively go better with sushi than a dry Champagne or crisp Pilsener , but at a Japanese restaurant , it ’s part of the culinary culture . In other words , context is everything . This place is built around American play , entertainment , and nostalgia — so naturally , we order Yankeetinis .
This shockingly blue beverage consist of Absolut vodka , bloodless cranberry juice and down curaçao , attend up in a martini glass . It ’s sweet and flavorless , and we sip it alongside a 27 - ounce cowpuncher track ribeye , a lusciously fatty piece of meat on a bone in which the chef has in reality carve my first name . The mating is on par with cotton confect and tunny salad , but I ’m having the best clip I ’ve had all yr .
" Drinking is supposed to be fun , " Pam reminds me .
Rule No . 3 : Sometimes , fun trumps nuance .
Day 4: STK
Capitalizing on this theme of " fun " ( a point my colon might disagree on ) , I next principal toSTK , a trendy steakhouse / modern waiting room that ’s all about " vibe dining . " When I nail down into my table with Emily Wells , author and beginner of cocktail blogGastronomista , a DJ is scrape over Justin Bieber ’s " Love Yourself . " ( Appropriate , because―as my new diet proves―I do n’t . )
The food is the dead on target virtuoso at this bar - centered , company - loving eating place . Chef Andy Kitko ’s racy porterhouse steak steak is truly telling . Having already been dissuaded from pairing substance with gin , I try the beef with a muddy Vodka Martini , which consists of Tito ’s vodka , olive saltwater and a blue - cheese - stuffed olive . To me , this modern , vermouth - less take on a Martini should be reclassified as a " Vodka Olive , ” but Emily indicate that this readying give up one to taste the true quality of a disembodied spirit . I do enjoy the cocktail on its own , but when pair with the meat , the salt - on - brine proves too much for my back talk .
No matter . STK proceeds to hit it out of the park by pairing their signature Not Your Daddy ’s Manhattan with Kitko ’s sublime ribeye . This Bourbon dynasty - based cocktail is nearly identical to the one we had last night , except traditional bitters are fill in for Fernet - Branca , the Italian amaro . It ’s delightful with the misrepresent meat .
Thus far I ’m finding that whiskey duet most consistently with steak . But there are only so many times one can assault one ’s tastebuds with the charred flavor of Manhattans , Old Fashioneds and steak without growing aweary . No problem , says Emily . " Have a Martini to get the party start up , and do your whisky cocktail with the steak . "
Now we ’re getting somewhere .
Rule No . 4 : Do n’t be afraid to shake things up , mid - meal .
Day 5: Wolfgang’s
You know when somethingsoundslike a good thought in theory … but actually only causes tummy cramps and center sweats ? That ’s how I find go into Day 5 of nothing but steak and cocktails for dinner party . Maybe Don Draper could handle this much beast fat and alcohol in a workweek , but the show never let out how long he lived after teaching the macrocosm to sing .
As a New Yorker , I ’m ease as I walk intoWolfgang ’s , one of the city ’s most traditional steakhouse . The brand now has 13 restaurant worldwide , including one with a fantastical potable program inBeverly Hills , but their original Park Avenue location isold school . Owner Wolfgang Zwiener worked for 40 years as head waiter at Peter Luger , arguably the greatest―certainly one of the oldest―steakhouses in the nation . Growing up on Long Island , I have warm memories of going to Luger ’s for special occasions as a kid . Wolfgang ’s makes me feel like I ’m home .
My client for the close is skilful friend Alex Moore , frailty president of content atSpinMedia , who muses , " It feel like Sinatra feed here , " as he face up at the vaulted , metro - tile ceilings . coincidently , our server , Dino , count like a Yugoslav version of a younger Ol' Blue Eyes . " Do n’t blank out my name , " he whispers to me with a boneheaded accent as he points to my notepad . ( I would n’t dare , Dino . )
bask in tradition , I order three classic steakhouse staple fibre : shrimp cocktail , Caesar salad ( anchovies , a must ) and a dry Beefeater Martini with olives and a twist . Next : a porterhouse for two , creamed spinach , German potatoes and onion doughnut . " It tastes like when you used to be able-bodied to smoke in restaurants , " Alex says of the meal .
Yet , when Dino need me what I ’d like to drink with my primary course , I ca n’t pull the initiation on the rye Old Fashioned I ’d design on rank . Call it habit ; call it fate . ( Or call it lose it after four days of drinking liquor . ) But a nursing bottle of Amarone della Valpolicella beckons , and I ca n’t stand . And let me tell you , the relationship between astringent tannin and racy adipose tissue ; the mingling of smoky - sweet cask note and charwoman of the sum ; the rush as I gulp the red liquid thirstily and gnaw on bone likeGame of Thronesroyalty — it ’s all fantastical .
An hour later , as we ’re stuffing in the last bite of cheesecake and whipped ointment " schlag " we can muster up , Alex observe , " Well , that was aggressive for a Tuesday . "
Tell it to my heart surgeon , Alex .
Rule No . 5 : The honest steak cocktail is the one you are n’t bungle with every day .
