ANTHONY’S

The Turf with the Surf

PHOTOS COURTESY OF ANTHONY'S

By Dave Yasuda

Stop into Anthony’s in Boise and you’ll find a menu filled with fresh seafood from the Northwest. Look closer and you’ll find a selection of steaks from Double R Ranch. It’s a natural fit since Double R Ranch beef is sourced from family-owned ranches throughout the Northwest where the climate and natural resources produce premium steaks.

Anthony’s offers three steaks: sirloin, tenderloin, and ribeye. Each one possesses unique characteristics and flavor profiles. To understand more about each steak, here’s a quick beef lesson.

The primary measure of a steak is the amount of marbling, or intramuscular fat, it contains. Marbling is the fine white streaks you see in a raw steak. Chefs say that fat equals flavor, so steaks with abundant marbling have a robust beef flavor and literally baste themselves from the inside for a juicy finish.

The texture of a steak is impacted by how frequently the muscle it’s extracted from is in motion. The more a muscle is exercised, the more flavor it develops. A downside is that it also creates a firmer texture.

With these facts in mind, here’s what to know about each of Anthony’s steaks:

Sirloin—This well-known steak represents excellent value. It comes from the rear of the loin primal which receives a large amount of exercise, imbuing the steak with good beef flavor and a firm texture. Sirloins contain fair marbling and have a distinctive firm bite. Anthony’s steaks are cut from the top sirloin, which produces superior steaks in terms of flavor and texture.

Sirloin is an ideal steak to enjoy as a surf and turf offering since its great flavor and firm texture are a perfect foil for rich and tender seafood.

Tenderloin—The tenderloin, or filet mignon, comes from a muscle that receives very little exercise and makes it the absolute most tender of all steaks. This is a lean cut with minimal marbling, so the flavor profile is mild. Anthony’s menu has an eight-ounce steak, but offers options to accent its mild flavor. This includes a savory gorgonzola truffle butter and port demi sauce, and Filet Oscar with Dungeness crab and Béarnaise.

Ribeye—The ribeye is considered the king of steaks because of its intense marbling, which creates a high level of beef flavor and a juicy, tender texture. The ribeye comes from the rib primal, which does not receive a substantial workout. As a result, the ribeye is a wealth of varying flavors and tender textures. The outer section of a ribeye, called the spinalis or cap of ribeye, is hands down the single beefiest bite of steak. A ribeye paired with seafood makes for a decadent meal, but this is a steak that is best enjoyed on its own.

The perfect steak is the one that matches your personal preferences. Anthony’s provides an excellent selection for any palate. To find the best steak for you, let experience be your guide. Give each steak a try to develop a foundation of knowledge to choose the right steak time after time.