the best steak in vegas (and possibly in the world)

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cut by wolfgang puck knows how to make the perfect steak. they bring the raw meat out to your table, so you can pick exactly which cut of meat you want; they make the steak in a 1,500 degree broiler oven, so its charred perfectly on the outside, and i ask for it medium-rare (but more on the rare side), so it’s juicy and tender on the inside.

all the sides i’ve ever ordered were all awesome as well. even the bread and butter they serve at the beginning is phenomenal – it tastes like they churn their own butter at the back of the restaurant!

food quality: 10/10

presentation: 10/10

taste: 12/10

service: 10/10

overall experience: perfection.

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the next masterchef?

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my friend, dong (his first name is “victor” and his middle name is “yidong,” which is where the nickname comes from), is an amazing chef. his delicious dinner creations are full of flavour, and are always so beautifully plated. who else thinks he needs to try out for masterchef asap?

summer steak-salad by night, steak & egg breakfast by day

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the summer weather always seem to go perfectly with salads, especially ones with fruit. i have had quite the obsession with steak-salads, but have never tried making one myself, until recently… and it was surprisingly simple to make! all i did was rub sea-salt, black pepper, and applewood steak-spice into the steak; coated it with chipotle-beer barbecue sauce and let it sit in the fridge for a while before i grilled it on the barbecue. once it was grilled to perfection (medium-rare in my case, with it being more on the rare side) i cut it into pieces and tossed it into a bowl with spinach, blueberries, cut-up strawberries, avocado, and mushrooms. i made this dressing to put on it, and enjoyed my lovely homemade steak-salad in the sunshine.

the next morning, i decided to get creative with the leftovers and turn it into breakfast. this was also incredibly easy to make – all i did was make hashbrowns in a pan, tossed the steak, spinach, and mushrooms in there as well, made an egg on the side, and seasoned it all with garlic powder, rosemary, sea-salt and pepper. tip: if you don’t want to overcook your steak, put it in the microwave for a little while to heat it up instead of putting it in the pan.

summer steak-salad by night, steak & egg breakfast by day.

happy new years!

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my family and i started out 2013 with a (huge) homemade dinner of lobster, steak, mashed potatoes, asparagus, and sautéed mushrooms. i’ve never made lobster before, and it is surprisingly simple to make.

ingredients: lobster tails, a can of beer, ginger, garlic, smoked paprika, lemons, and butter.

cut the shell of the lobster down the middle with scissors (this was probably the hardest part of the entire process). chop up the ginger and garlic, and put it in a pot (we used a wok) with the beer over the heat. place the lobster tails in the beer mixture until they turn orange. then steam the tails for five minutes over the beer mixture. once it’s done, take it off the heat and sprinkle some paprika onto it, squeeze some lemon, and drizzle some melted, liquid butter onto it as well.

2012 was good to me, but i’m determined to make 2013 an even better year. i plan to stay true to the resolutions i made last year and cross off the things on my bucket-list, one by one. i am going to keep being completely honest with myself and what i want, as i can communicate that more effectively if i’m not lying to myself. being honest has led me on the right path so far, and some of the best things that have happened to me in my life were because of it. i am going to make a conscious effort to fill my mind with only positive thoughts and push out all the negative ones completely. “whatever is going on in your mind is what you are attracting.” i am going to stop getting into things for the wrong reasons and only do things because i really want to/it feels right. i am going to stay away from jealousy, bitterness, and thinking, “that could have been…” because really, what’s the point? i am going to continue to cut the people from my life that don’t lift me higher, are judgemental, condescending, hypocritical, negative, and aren’t good friends (or people in general) to be around… and not feel obligated for any reason to remain “friends” with them, because life is too short for shitty people and there’s really no need for that type of drama in your life. “people come into your life for a reason, a season, or a lifetime.” and with that being said, i am going to continue to genuinely love my life and the people that are in it for a lifetime (who truly make life amazing), not taking anything or anyone for-granted.

“forget your past, forgive yourself, and begin again.” chapter 2013: 365 blank pages and i’m excited to write this new chapter of my life with new experiences, love, and happiness. happy new years, i wish you all nothing but the best for your upcoming year! x

xmas eve dinner

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bucket-list item #72. eat at hy’s steakhouse.

xmas eve = my christmas. it has been a tradition since i’ve been little to go to mass on xmas eve, have a huge xmas eve dinner afterwards (noche buena), and then stay up until midnight to open presents and wish your family around you a merry christmas. i’m so lucky that i got to enjoy christmas this year in whistler with my family, both blood-related and chosen. my best friend kelly and her parents (who are like my parents here in vancouver) were able to join us at hy’s for this feast of (a perfected medium-rare) steak, seafood, sauteed mushrooms, creamed spinach, garlic mashed potatoes, asparagus, cauliflower gratin, and caesar salad that was made right at the table by a chef (it was honestly the best caesar salad i’ve probably had in my life). paired with lovely bottles of red wine and a lot of laughter, it was a great night overall… that left us all in massive food comas. merry christmas!

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steak salads

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my latest obsession: steak salads. from the one at the keg in vancouver (it’s actually their spinach salad with a side of steak), to the one at jack astor’s in toronto, to the one at zengo in dc… they are amazing no matter what coast you happen to be on. all of these three places perfect their “medium-rare”, in my opinion; there’s nothing that ruins a steak more than an over-cooked supposedly “medium-rare” piece of meat. a steak salad that’s paired with a drink, a pleasant patio, and good people is just pure perfection.