"Chances are one human will not be able to finish it," Iron Chef Michael Symon says of the next-level beef rib from this Charleston barbecue destination. But that doesn't stop him from trying. He appreciates the succulent, super-juicy meat, plus the deeply savory sides that round out the meal.
For Iron Chef Bobby Flay, the tender porterhouse steak is "like a savory birthday steak." But when he indulges in the steakhouse experience, the beef is only part of the meal. To start, it's all about a sweet shrimp cocktail, and to accompany the beef, he likes a classic creamed spinach and German potatoes. "When you're at a steakhouse, you have to have potatoes," he says simply.
"Imagine the most glorious, flavorful way to baste your meat," Chef Lee Ann Wong says. For her, it's the way Ox Restaurant in Portland, Oregon, does things. As savory picks like skirt steak, short ribs and sausages cook on the grill, the juices run off into a basin filled with bold aromatics like garlic and lemon, and it's that rich pool of flavor that goes on to flavor the meat. "It's extravagant really."
Check out Food Network's Iron Chef Eats headquarters to find where other all-star chefs from the world of Iron Chef go for pizza, tacos and more craveable dishes.
