504 N. Broadway
Oklahoma City, OK 73103
website and menu
Last week Mr. Wonderful and I celebrated our sixth wedding anniversary.
I sure do love that man after six years.
Anyway, we were fortunate enough to dine at RED Primesteak on Wednesday evening and partake of their Wagyu Wednesday menu. RED Primesteak is a member of one of my fav dining groups – A Good Egg Dining. I know when I eat at Good Egg places, I’m going to be happy.
What’s Wagyu you ask? You may have heard of Kobe beef but maybe not Wagyu?
Wagyu is the name of a type of cattle. Once raised in Kobe, Japan, the cattle are now raised elsewhere including Australia, New Zealand and even the United States. The Wagyu steaks we had Wednesday were from two places, both American.
#1 Snake River Farms in Boise, Idaho. Their meat is actually a cross between a Wagyu and a Black Angus, and are 100% sustainable and natural beef.
#2 Mishima Ranch from California which are almost full-bred Wagyu at this point in their breeding.
The beauty of this beef is in the dense marbling of fat throughout the meat, which makes it delicious. The additional plus however, is that the fat in Wagyu is high in monounsaturated fat so it’s not bad fat. While at RED Prime, you will see something on the Wagyu menu like this (bms 9-10) that will let you know on a scale of 1 -12 on the Beef Marbling Scale, what the steak you’re getting is graded. Ten is considered excellent and all of our steaks were 9-10. What all of this grading and confusion means to you, the diner, is that you’re getting what Snake River Farms calls “The Butter Knife Beef” and you will love it.
**Side note – I should also mention that Wagyu is best when not overly cooked due to the type of fat marbling. It is best and most tender cooked medium rare or medium.
So, enough of the schooling. Let’s check out our experience.
First off, the atmosphere at RED Prime has to be mentioned. From the red glow you view when approaching on the sidewalk, to the streaks of red lights inside, you definitely have the feel of entering another dimension.
This retro look along with very dark lighting is pretty hip. From the sleek dark tables…
To the wall of wine accessed by a rolling chrome ladder, the ambiance in RED Primesteak is like no other in OKC.
We were planning on exclusively dining off the Wagyu menu that evening, which changes weekly. Usually you can see the Wagyu menu posted on RED Prime’s Facebook page under their photos. Head over there and “Like” them immediately! Here is the menu we chose from for our Wagyu Wednesday meal.
We started off our meal with two appetizers.
I know, I know..two? But we couldn’t decide on one. From the Wagyu menu, we ordered the Mishima Ranch Sirloin skewers.
The skewers were tender, juicy and delicious and the two sauces – a thick and spicy tomato-based sauce and some nicely infused basil olive oil really complimented the flavor of the meat. The meat itself was intensely flavorful already due to being rubbed in chimichurri, one of my favorite sauces on the planet. Oh, and the fried goat cheese alongside? YUM!
We also ordered the Mini Jumbo Lump Crabcakes off of the regular menu.
Of course, the true test of a good crab cake should be very little “filler” and mostly crab and these didn’t disappoint. I loved the Lemon Aioli they were drizzled with.
On to the salads! We ordered this stacked Snake River Farm Shoulder Filet salad.
At the bottom…buttered toast followed by heirloom tomatoes, smoked bacon, bleu cheese dressing and topped with a small filet. Superbly good! Want another look?
Off the regular menu, I insisted on getting the RP’s Tomatoes, because I am a sucker for any caprese-type salad. And this one intrigued me.
This one had fried green tomatoes on it. What an inspiring idea! It also had hothouse yellow and red tomatoes, along with fresh mozzarella, a balsamic reduction, and more of the wonderful basil infused olive oil. Oh, and on top, onions. Some were pickled and some were crispy-fried (perhaps shallots?).
The only thing that distressed me about this salad was that Mr. W, while usually not being real excited about caprese salad, was scarfing this down! He LOVED it! Which meant, I got a measly share.
Just kidding, he shared…but the man adored this salad.
Next up -the entrees. We both wanted the Snake River Farm Steak Oscar because, well it sounded like heaven.
This strip steak was topped with jumbo lump crab, roasted asparagus and smothered in a jalapeno bearnaise sauce and served over a mound of garlic mashed potatoes. I opted for the Black Truffle and Parmesan Risotto instead because ..well I wanted it!
Oh my gosh! This was amazing! See that entire head of roasted garlic on the side? We squeezed that out and enjoyed a bit of it’s silky deliciousness with every bite of our steak. This was fabulous folks. So fabulous.
Almost bursting with fullness, we had to have cake for our anniversary right? We ordered the RED Velvet Cupcakes.
These are perhaps the best Red Velvet cupcakes I’ve had in awhile. The frosting was light but had candied orange bits in it, which was wonderful with the chocolate in the cupcakes. Orange and chocolate are a perfect marriage of goodness.
Happy and contented, Mr. Wonderful and I headed out of Red Prime with a memorable meal, an anniversary to remember and cuisine that will be hard to upstage anywhere in Oklahoma City.
If you haven’t tried Wagyu Wednesday or RED Primesteak…you certainly should before you die.
It may be the 8th wonder of the world.
|Oklahoma City Restaurant Appreciation Week
My good friends over at Eat Around OKC had this fabulous idea to make an Oklahoma City Restaurant Appreciation...
|The Drake Seafood and Oysterette
The Drake Seafood and Oysterette is the new offering from the folks at A Good Egg Dining Group led...
|Wordless Wednesday -Zinnias
It was a beautiful day five years ago today when I stood with Mr. Wonderful in front of 100...