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When is a Steak More than Just Another Steak?

May 15th, 2010 • by Sandy Zimmerman

At Del Frisco’s Double Eagle Steak House, their steaks and the
entire dining experience are different. Part of the enjoyment is
the look of the steak, and of course, the taste, the moment you
take a bite, you will know the difference. Oh, so juicy and so
very tender, the steak creates an unforgettable dining interlude
to savor.

Corporate Executive Chef Thomas Dritsas explains, “We
purchase USDA Prime meat, season the steak generously, and
give it ample time to rest. Most restaurants take the steak
immediately from the broiler to the plate without letting the
steak rest before it is finished off. Resting adds to the
tenderness of the steak. There is a nice crispiness, called a
blister, which adds a complexity to the steak. The surface is
slightly caramelized with a touch of New Orleans seasoning to
bring out a more aggressive flavor.”

Their steaks are really big with a choice of an 8 or 12 oz. filet
Mignon, 16 oz. prime ribeye, 22 ounce bone-in ribeye, 16 oz.
prime strip, 26 oz. bone-in double eagle strip, and 24 oz. prime
porterhouse. Chef Thomas advises, “If these steaks are not
big enough for you, just tell the waiter how many ounces you
want. Many people choose the romance of sharing an extra
large MEGA-steak with a 20 ounce piece divided into 10 ounces
each or even a larger cut. Our 26 ounce steak, with bone
imparted, has a great flavor profile and packs a “wallop”. We
believe in driving the value to the guests and making sure they
have appropriate size cuts. The chef hand cuts the steak in the
kitchen when the guest places the order whatever size they
choose even if it is not on the menu.” The steaks are carved
tableside to provide a front row seat tempting the guests
before they are served.”

Rare really means rare at Del Frisco’s Steakhouse! He
compares, “Some people say our medium rare steaks are like
other restaurants rare. Steaks should be served rare,
undercooked slightly for more juiciness.”

Of course, Mike and I ordered steak. The General Manager,
Jacque Viloria, suggested an appetizer tasting platter of three
shrimp each, crab cake with Cajun lobster sauce, and the 20
ounce bone- in steak with a 18 ounce lobster to share.

The shrimp platter had a slight twist to the classics. One
sauce was filled with Creole mustard and garlic remoulade, the
next featured Del Frisco’s special version of their cocktail
sauce, and the third, marinated shrimp, were first placed in a
crab boil with New Orleans seasoning and garlic for a flavor
boost. The wild Gulf jumbo shrimp (U10-12) were flown to Las
Vegas from Mexico. We especially loved the three home-
made sauces; each of them sparkled with its own perfect
flavor mix. For a lighter dinner, just an order of five or more
shrimp with their different sauces would have been a great
entrée by themselves!



The James Bond Wine Table

May 15th, 2010 • by admin
When you visit Del Friscos, do not miss seeing the most amazing $1.2 million dollar James Bond table. Looking like a normal table at first, Jacque touched her remote control pad and the table suddenly opened to present the James Bond OO7 Films Wine Collection. Eighteen magnums of Cabernet wine from Napa Valley wineries each represent different Bond films. These one- of-a kind bottles are each laser-edged.

Information & Reservations
Telephone: 796-0063.
Address: 3925 Paradise Road, Las Vegas, NV
Hours: Mon. - Sat. 5-10:30 pm; Sun. 5-10 pm