Steak that could melt any palate
There's something old, something new, and nothing secret about JW Steakhouse's delicious cuts of beef.
The Priceville eatery has been serving aged beef, hand-cut daily and cooked on charcoal grills, since last month's grand opening.
Every steak-serving restaurant ages their meat, so what makes JW's filets, rib-eyes, New Yorkers and sirloins so special?
I was skeptical as I sat down with Manager Andy Holland.
He said they dry age, rather than wet age, their beef like most steakhouses. Dry aging locks in flavor and tenderness. In wet aging, the beef loses moisture, rather than developing flavor. Ninety percent of aged beef is aged this way — it's cheaper and thus, more profitable.
The newest addition to Priceville's Wheeler Center is one of the few true steakhouses, meaning they cut and age their meats at the restaurant.
My curiosity got the better of me, so I began asking at several area restaurants. The ones I asked used the wet-aging process.
But how a restaurant ages its meat can only take it so far, so it's a good thing service is incredible. If your meat is not cooked at the desired temperature, they promise to whisk it away and quickly return with steak cooked to perfection.
JW's offers a variety of main courses, such as pork chops, salmon, shrimp, catfish, blackened grouper — which barely tastes like fish — and fried, grilled or Hawaiian-style chicken. JW Steakhouse is open Tuesday through Sunday.
I am in a family of five, and if we can eat good food at a good price, it's got to be a good deal.
Joel Cobbs of Hartselle is a home-schooled junior