Taste FOOD FILES
RED-HOT RED MEAT Dig into Scottsdale’s sizzling steak dishes
BY ALISON BAILIN BATZ
Certified Tajima Kobe Beef Roka Akor Roka Akor’s Scottsdale locale holds one of only 30 total U.S. licenses to source Kobe beef directly from the Hyogo Prefecture in Japan. This highly sought-after cut is treated with the utmost respect at Roka, grilled with very little preparation in order to let the meat’s natural buttery flavor shine. $65 per ounce. www.rokaakor.com.
30-Ounce Wagyu Tomahawk Ribeye J&G Steakhouse at The Phoenician Seared within a 1,100-degree combination grill and oven, this wagyu rib-eye steak is served sizzling atop a heated salt block that’s dramatically wheeled to the table and carved-to-order tableside. $130. www.jgsteakhousescottsdale.com.
Tarpoly Creek Ranch Wagyu MS9+ Filet Mignon Eddie Merlot’s Eddie Merlot’s is the only U.S. restaurant to serve wagyu from the award-winning Tarpoly Creek Ranch in Australia. Made from 100 percent wagyu cattle, it is succulently tender and perfectly marbled. $89.95 (7-ounce). www.eddiemerlots.com.
Long Bone Ribeye
The secret to the perfect steak starts with the meat. In fact, when local chefs source the highest-grade cuts of meat from across the globe, including Japan and Australia, very little needs be done to season or flavor them at all – except the occasional dab of truffle butter or poached lobster, of course. With that in mind, here are some of the best cuts of steak you’ll taste in Scottsdale.
Modern Oysterbar + Chophouse This incredibly savory dish, which is meant to be shared, is 32 ounces of Modern’s most marbled cut for the steak aficionado. It is dry-aged for 40 days and sliced off the bone to melt in your mouth. $125. www.modernoysterbarchophouse.com.
Filet Mignon con Tartufo Marcellino Ristorante Grilled medium-rare, this aged beef tenderloin filet is topped with a reduction made from a Barolo wine from chef Marcellino’s reserve list and herbs from his garden, then
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So Scottsdale! June ‘19