Falling In Love With Steak Again Thanks To This Classic Ingredient

Forbes Lifestyle Dining Falling In Love With Steak Again Thanks To This Classic Ingredient Leslie Kelly Contributor Opinions expressed by Forbes Contributors are their own. I write about food and travel while roaming around the U. S.

in my RV Following Jun 18, 2023, 03:12pm EDT | Press play to listen to this article! Got it! Share to Facebook Share to Twitter Share to Linkedin While dining on Orcas Island at a beautiful restaurant that featured a long list of creative seafood fare, the New York steak was a standout because the chef took a new approach to an old-fashioned favorite, worcestershire sauce. The New York steak at New Leaf Cafe on Orcas Island, Wash. , is served with a house-made .

. . [+] worcestershire sauce that might trigger some delicious nostalgia for some.

Leslie Kelly Steak: A love story Please indulge this personal deep dives into some meaty memories. Growing up in the 1960s – yeah, I’m old – a big fat steak represented the ultimate luxury. My parents celebrated the weekend with a grilled T-bone while the kids were stuck eating hot dogs.

Not fair! When I finally sunk my teeth into that first steak, I understood what all the fuss was about. It was juicy and tender, it tasted like nothing else. Especially the way my father fixed those slabs of beef, marinated in Worcestshire sauce before being seared on the grill.

That dark elixir was all the rage back then, a salty ingredient that added umami way before that sixth flavor was identified. It was positively exotic at the time. Years passed, my parents divorced, the menu changed up to meatloaf at my Dad’s house because it was cheaper.

I eventually lost the steak craving. Then, I spotted a New York on the menu at the lovely New Leaf Cafe on Orcas Island in the San Juan Islands off the coast of Washington state. The description sent me down a delicious rabbit hole of remembrances.

It was finished with a house-made Worcestshire chef Andrew Martin and his crew created using a long list of ingredients. I cannot recall the last time I ordered steak, but trying this time-honored preparation was a no-brainer. Medium rare, of course.

It flashed me right back to memorable meals cooked over charcoal starting with my father manning a massive grill for a community fundraiser even though he had zero experience wrangling dozens of ribeyes. There was a stretch in the 1980s when I was obsessed with the Colorado-raised beef I’d grill on a cheap portable setup, a tradition that harkened back to the Friday celebrations. I also fondly recalled my stepfather firing up an impossibly small hibachi and imprinting perfect grill marks.

MORE FOR YOU Take A BTR Vehicle, Bolt On A Pair Helicopter Rocket Pods—Then Open Fire And Hope For The Best Fox News Host Causes Confusion On Facebook By Declaring Trump Was Found Not Guilty Today’s ‘Quordle’ Answers And Clues For Sunday, June 18 MORE FROM FORBES Island Hopping In The San Juans Off The Washington Coast By Leslie Kelly Harissa clams are a signature starter at the New Leaf Cafe on Orcas Island in Washington state. Leslie Kelly Before the main event at New Leaf Cafe, the meal started with a couple of impressive surf dishes to balance the upcoming turf. The Copper River salmon crudo was elegantly plated alongside sliced avocado, sprinkled with chopped hazelnuts.

The stellar dish seasoned with smoked sea salt and chili oil, which delivered a welcome touch of heat. The harissa clams, a signature dish, were revelatory. Fiery, yes, but not so spicy that the taste of the shellfish was lost.

Brilliant! The menu rightly showcases its shareable appetizers, with many diners making those small plates the main focus of their meal. I’d love to return to the restaurant at the historic Outlook Inn to try the braised pork belly on soba noodles and that crispy confit duck leg with pickled cherries. While enjoying an excellent updated old school Caesar – a couple of fresh-tasting anchovies perched on top – my husband and I reminisced about the lost tradition of tossing those salads tableside.

I have fond memories of that showy presentation at El Gaucho , the legendary steakhouse in Seattle. Turns out they still roll like that at the now five locations. It’ll cost you 34 bucks for two, but totally worth it! New Leaf Cafe chef Andrew Martin has an impressive resume that includes stints at Ritz-Carlton .

. . [+] Laguna Niguel in California, then mountainside to the Ritz-Carlton Club Aspen Highlands in Colorado.

Before arriving on Orcas Island, he also honed his skills at the ultra-exclusive five-star, five-diamond Little Nell Colorado ski resort and at Kimpton’s Hotel Vintage Plaza and Pazzo Ristorante in Portland, Ore. He was executive chef at Dolce in Missoula, Montana for more than a decade before visiting Orcas Island and falling in love with the place. His menu leans towards Italian, with a generous helping of popular dishes prepared with great care by the talented crew he has assembled and trained.

Leslie Kelly Now onto the main attraction… Chef Andrew makes a point of showcasing local ingredients as much as possible, but because of the volume of business the popular restaurant and special events venue does, that’s not always easy to pull off. Most of the producers on the island are small and the supply not steady, so there’s no local beef on offer except on the occasional special. Yet, the well-cooked New York delivered on its mouthwatering description.

The key was simple seasoning, the Worcestshire served on the side. Its deeply caramelized hue comes from a backbone of soy sauce infused with various herbs and the all-important anchovies. It had a hint of sweetness that enhanced the beef’s earthy flavor.

Plated alongside velvety mashed potatoes and baby carrots prepared confit-style, this throwback meal was well done. When the server dropped the dessert menu, he asked: Didn’t you used to come into Palace Kitchen ? That’s the Tom Douglas restaurant recently reopened with great fanfare. Yes, Ryan was a fixture there for many years in the front of the house, and yes, I spent many happy hours dining there.

This flashback seemed fitting considering the pleasant time traveling I’d just taken while thoroughly enjoying that steak. Is that a love that will last or merely a passing flirtation with an old friend? Time will tell, but I’d sure love to see Worcestshire make a comeback. MORE FROM FORBES This Father And Son Team Are Legendary Pitmasters, Amazing Storytellers By Leslie Kelly The historic Outlook Inn on Orcas Island enjoys a spectacular waterfront view, especially from its .

. . [+] new luxury suites.

Outlook Inn via Instagram If you go… The Outlook Inn has been around since the late 1800s, its prime location in Eastsound making the most of the impressive seaside view. There are several tiers of rooms, all recently updated. If available, splurge on the spectacular Bayview Suites, where the decks hang out over the rocky beach.

This property is wildly popular during summer months, often booked out with wedding parties. (Yes, the restaurant kitchen does a knockout job catering private parties. ) In other words, advance planning is essential.

Also, high fives to the owners for providing company housing to the dedicated staff. And take note of the beautiful artwork on display throughout, paintings created by Sara Farish , the Inn’s CEO and co-owner. If you can’t get a room at the Inn, I’ve also been happy on previous visits staying at the Inn at Ship Bay and Doe Bay Resort , as well as the RV park at West Beach Resort .

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