Monthly Feature, By Becca Bona and Kevin Shalin Becca and Kevin will check out a local restaurant, each at different times, and then write separate reviews. This month, it’s Lulu’s Latin Rotisserie & Grill. Becca’s Take I can’t exactly pinpoint the boom in our food scene, but […]
BUZZ WORD is back! Each month, a word is posted over on The Mighty Rib Facebook page, followed with a request for reader suggestions centered-around the term. One of the suggestions is randomly picked, dish is eaten, and a review is written.
This month’s BUZZ WORD was “steak.”
As expected, many folks weighed-in on this one. Some suggestions would have downright bankrupted me…see Arthur’s.
Thankfully, Doe’s won out.
You know Doe’s, the Little Rock landmark/institution that’s still just as famous as any restaurant in town. But guess what? I’ve only eaten there once, and only ordered the fried shrimp and tamales. Yes, don’t laugh, this was my first time to eat steak at Doe’s. For the past year or so, a buddy of mine has been pestering me to order the steak. “Shalin, just go to Doe’s, order the 3-lb Porterhouse and get it medium rare. Just do it.”
And that’s exactly what I did.
A Porterhouse is a thick-cut, monster-sized piece of meat comprised of a t-shaped bone that separates two sections of the meat—the larger short loin and the smaller tenderloin.
So we ordered the 3-lb. Porterhouse ($19.95 per pound), which came with fries, buttered toast and soaked salad. The steak was served family-style, and, along with the accompanying side dishes, comfortably fed our lunchtime table of four. What stood out was the no-frills simplicity of this steak. It’s as primal of a meat-eating experience as you’re going to get in a restaurant. The slab of meat is broiled and then brought to the table soaking in its own deliciously fatty juices.
One bite and it’s obvious why this steak is so damn popular. That combination of the crispy charred crust and tender, medium-rare meat is what separates this steak-eating experience from so many others. There was just the right amount of fat laced throughout the meat, providing for a rich buttery flavor, and a soft texture throughout.
Truthfully, I’m not a lover of steak. The biggest compliment I can give Doe’s is that I not only loved my Porterhouse, but I honestly can’t wait to go back and do it again.
This Little Rock landmark lived up to the hype.