The Crawdads Steak
2007-12-19 @ 14:00:42
Best Steaks or Best Steakhouse in the Delta from the Cleveland News Leader, Delta Magazine and the Bolivar Commercial 2 years straight and even Best Restaurant in the Delta by the News Leader.
People ask me, “What makes a Crawdads steak any different or better than another steakhouse steak” I answer with this; First, I start with great a great piece of meat, USDA Choice, then 99% of all butchery is done on site, so I have total control over what the final product looks like. Because of our volume, steaks do not “stick around,” the average rib eye or filet served at Crawdads was probably cut with in 12 hours of cooking. Our volume gives us the ability to cut meat in the morning and serve it at night with very little meat carrying over to the next day, so quality is at its highest.
Now for our “secret ingredient,” charcoal. We char grill all our steaks over open pits, baste with a special liquid, and use a dry seasoning of salt and pepper. All the steaks are cooked by time and monitored closely by our highly trained grill chefs.
The real reason that people love a Crawdads steak is this. “We cook steaks the way people used to cook them, in the backyard over charcoal, and people miss that. They can come to Crawdads have fun, eat dinner, have a drink, and do what ever; then go home and let us clean up. It’s all the fun of a backyard bash at someone else’s house!”
Chef David Crews
People ask me, “What makes a Crawdads steak any different or better than another steakhouse steak” I answer with this; First, I start with great a great piece of meat, USDA Choice, then 99% of all butchery is done on site, so I have total control over what the final product looks like. Because of our volume, steaks do not “stick around,” the average rib eye or filet served at Crawdads was probably cut with in 12 hours of cooking. Our volume gives us the ability to cut meat in the morning and serve it at night with very little meat carrying over to the next day, so quality is at its highest.
Now for our “secret ingredient,” charcoal. We char grill all our steaks over open pits, baste with a special liquid, and use a dry seasoning of salt and pepper. All the steaks are cooked by time and monitored closely by our highly trained grill chefs.
The real reason that people love a Crawdads steak is this. “We cook steaks the way people used to cook them, in the backyard over charcoal, and people miss that. They can come to Crawdads have fun, eat dinner, have a drink, and do what ever; then go home and let us clean up. It’s all the fun of a backyard bash at someone else’s house!”
Chef David Crews