Lark Creek Steakhouse - My favorite source of protein...

Hello! It's Vicky again. With another installment of another fantastic meal available up here in the beautiful SF Bay Area.. (Man I need to think of another tagline... That's getting old.)

As of the the writing of this post, I am finishing up my 2 week trip wandering around Taiwan. (Hopefully I'll be able to go through my 2000+ pictures of food and scrounge together a post in the future.) Right before I was to leave for my trip, Sam got us tickets and treated me out to the SF Taiko Festival. I in return, treated him out to Lark Creek Steak. Which is now my FAVORITE steakhouse. Ever. Even more so than Donavan's. I have to say though, Donavan's is still my favorite steakhouse in San Diego. (I have an extensive review on Yelp, so I won't go into great detail here.) But it has lost its place as my favorite steakhouse. The reason? Lark Creek serves Dry Aged Steaks. Yes. I will say it again. Dry. Aged. Steak. *puddle of drool.* Ever since purchasing the dry aged babies from Bristol Farms and grilling them up in my kitchen when I was living in La Jolla, I've become a steak addict. I question my servers at steakhouses like we're in Guantanamo Bay about their aging processes.

I was very happy to hear that Lark Creek served up a fantastic NY Strip that was dry aged in house around 30 days. 

It was delicious... and nutty... and everything a hunk of meat needed to be. It was cooked to my perfect medium rare, without butter, spices, toppings, etc. It was just a piece of meat that was cooked the way it should be. (To this day, I still don't understand why Morton's and Ruth's Chris slathers their beef with butter... it may explain why the plate's like a gazillion degrees... so all that butter doesn't congeal!)

In any case, here is a pictur eof the lovely steak I had:

Ahh... Served with some nice organic mixed greens and a dollop of Cabernet butter (ON THE SIDE!)

Sam ordered a burger... Yes... A burger... Equally delicious... Probably one of the best burgers there are. It also came with a gourmet chocolate shake. Behold:

Yum!!!

If you're in the Bay Area, come by Lark Creek and check it out... At least the dry-aged stuff is AMAZING!!

Lark Creek Steak
845 Market Street Emporium Rotunda Area
San Francisco, CA 94103
415.593.4100

You can drool at their menus here: www.larkcreeksteak.com

Comments

[sawyer]

had to look up dry aged beef, but sounds pretty interesting. i've never had that before. that steak really does look good though. and man a gourmet shake? lol i've never had one of those either, but now i've cravin for a chocolate shake...

[nhbilly]

I agree with you sometime I don't understand why a good piece of meat needs to be adulterated with any sauce especial A1, YUCK!

[ed (from Yuma)]

Gorgeous steak

Nice to hear from you again.

[Vicky (SF Bay Area)]

@ Sawyer - Alton Brown had a great episode on good eats explaining it... dry aging develops the flavor so it has more depth and makes it more tender... i think rainwater in sd offers dry aged...

@nhbilly - TOTALLY AGREE!!! I like my steaks plain. if it's good, it'll hold up on its own!

@ed - Thanks!! It feels good to be writing again!

[caninecologne]

hello! that is one mouthwatering picture of dry aged steak!

[Cathy]

Welcome back Vicky!

[Judy @ TinkerWithFood]

Bristol had a 40% off sale on all beef steaks last week. Hope you went!!!

[Lizzie]

I usually add a dollop of butter (or anchovy butter) on top of my steak, it bastes it quite nicely. But sometimes, I agree - just unadulterated.

[Larissa Dobbin]

Oh my God, that steak is mouth-watering! It looks so delicious!I have to visit Lark Creek because of this. It's my goal to eat the best steaks in the whole USA, haha.