Alexander's Steak House
Where? Alexander's Steak House (Cupertino, California, United States of America) Map Menu
When? Thursday July 30, 2015
Who? Rob
Food Style? Massive Steaks
We were all the way out in Cupertino for no reason whatsoever, and some of the other visitors had spoken highly of "this amazing steak place with gigantic slabs of meat". That pretty much nails the description of Alexander's Steak House, so Rob and I headed out on a 40 minute walk past the Vallco Shopping Mall to this restaurant.
The restaurant is dimly lit and I almost feel underdressed, except there are loads of tourists and developers (you know developers don't dress formally for anything.) There's a cabinet separating the entranceway and the kitchen, and it's full of different cuts of meat. You can tell this place means serious business.
Though we are on company expenses, we go for the moderately priced option (still US$46). The prices only go up from there - check out the Wagyu beef for US$120 to US$180, or the caviar for a whopping US$300!! Beef weights are in pounds so I have no idea what how big these things are until it arrives in front of me.
Amuse Bouche
Peachy and nutty with good crunch. Interesting!
Irrelevant Tummy Filler
I don't think I ended up touching this. I don't know why we let the waiter talk us into getting a baked potato. Same goes for the complimentary sourdough bread - I love it, and California does it really well, but honestly this stuff is a distraction from the main event.
Mains
Slow Roasted Prime Rib (20oz)
20 ounces is 570 grams. That's over half a bloody kilo of pure unadulterated steak. Holy moly. Served with three different sauces - creamy miso, bacon and trio of horseradish - this is without a doubt the largest steak I have ever consumed in my life. It is bigger than my face. Juicy in the middle, crispy on the outside, perfectly pink but oh my goodness there is far too much. I really struggled towards the end. I could feel my brain shutting off and saying "the stuff you are putting in your mouth is no longer edible". I wouldn't have finished if it weren't for Rob threatening to post the details of a defeat on Facebook, but at last, the final mouthfuls were shoveled down and all glory shone around.
Regret.
We politely passed on the dessert menu but I kid you not, they brought out their famous home-made candy floss, on the house. Apparently this is tradition.
Fortunately, this massive stick of grape-flavoured candy floss doesn't take up too much room in the stomach, but I was still reeling from the overload of meat, so I took a few tufts of floss and bailed.
I spent the next hour in a food coma.
Posted by Jeremy at 11:06pm on Wednesday March 30, 2016 :: 0 comments :: 