Funding a steak habit isn't cheap. Restaurateurs will tell you that they don't make a lot of money selling top-shelf beef, that it takes serious capital to buy and store good wines. I believe them. With so many great cuts of beef out there, it comes down to personal taste. Detractors would say it tastes like liver, or worse.
Great steaks begin with aged meat and end with careful cooking.
Initial searing over high heat caramelizes the surface and helps lock in juices, adding to the steak's flavor. For maximum savor, request your meat cooked medium rare, or no more than medium. You're not always guaranteed that the bottles have been handled the right way, or that you'll be drinking from appropriate stemware. The restaurant uses a shot of nitrogen to preserve the integrity of open bottles, and beverage manager Dan Constant tastes any leftovers before the start of each shift. With a burger this flavorful, there's no need for condiments, and I know I could do without that tasteless pink tomato slice.