The title is boring and not quite what I want, but it does reflect what this blog post is about. Something a bit catchier would be “Meat Traditions Are Made Here – and good salads if you really feel like it – but this is a STEAKHOUSE”
I am not proud of this fact, but I am a steak snob, unfortunately my snobbery is limited by my budget so I can’t be as snobbish as I would like regarding great steak places. I guess it’s more like budgetary steak snobbery. My mom would be disappointed in my high faluten steakish ways.
It may have been a sign of good things, but on the way to the Yachtsman a rainbow appeared in the distance on this sunny day. At the end of every rainbow waits a dry aged Porterhouse. That’s the way it was told in our family. If only we were looking towards the Yachtsman could it have been more perfect. Maybe this day the end of the rainbow is the California Grill.
It’s our first visit to the Yachtsman Steakhouse. It has been on my list for a number of years, but the visit never came to fruition. When a chance at steak night presented itself I always lean on the trusty mainstays I have come to enjoy for various reasons, such as, Morton’s, Ruth’s Chris, Bob’s Steak and Chop House, St. Elmo’s Steakhouse and Malone’s …so I was hesitant to visit a Disney Steak House when my cup overfloweth with perfect filets, interesting salads and in some cases World Famous Shrimp Cocktail.
This restaurant is designated Signature Dining and does have a dress code. Typical business casual is what is required with the addition of dress shorts and a shirt (for most of us guys shirts are usually a good idea anywhere) or an inauspicious T-shirt. Not allowed – Tank tops, swimwear, guys with hats, cut offs, or torn clothing, T-shirts with offensive language or graphics. I had a hat, but just stashed it under the chair and they were ok with that. There really isn’t a good place to hang a hat, which would be a nice feature. I assume they don’t want ball caps. See here at the Disney Food Blog for all the particulars.
We arrived fashionably late due to a picture session with Anna and Elsa so the hostess was understanding. She was warm and friendly, directing us to a small sitting area while we wait for our table. The waiting area is small, which I immediately like for two reasons.
One, my perception is a small waiting area means that the restaurant doesn’t overbook. The Yachtsman adheres to the reservation schedule and we are seated promptly. As we exit the small waiting area there is no group of impatient hungry diners waiting for the waiting room seats.
Tw
o, across from where I sit in this waiting area is a meat case where slabs of beef are being beautifully dry aged to perfection. I didn’t realize that the Yachtsman had dry aged steak (I didn’t do any research… is that bad for a blogger?). Looking at cuts of beef is a favorite pastime. I would have waited longer if needed, just to stare at the savory cuts, but that was not to be since as I stated before, we are seated promptly.
Admittedly, I didn’t pay much attention to the decor (another blog another day). Hunger and a dry aged steak is on my mind and I immediately have my nose in the menu looking for my go-to selection. The Filet Mignon. This is something I do not normally consider for substitution, as a matter of fact I don’t recall that last time I ordered something else. But… the dry aged 32-oz Porterhouse for two is definitely drawing my interest.
Why forego the trusty Filet? I have never had a dry aged steak and all of the menu steak selections were wet aged beef except for the 32-oz Porterhouse and the 18-oz Kansas City Strip Steak.
After a few minutes discussion with a friend, we determined to split the Porterhouse and experience the dry aged tastiness together. Dry aged beef vs wet aged beef is a debate for another day, but since I have never sampled dry aged beef it was time to expand my horizons.
Evening is setting in and, not to distract other diners, the photos are taken without a flash. Hence it is a bit dark. The steak is delivered to the table sliced and hot. The Porterhouse components of the Kansas City Strip Steak is to the left and the Filet Mignon is to the right.
The Porterhouse arrives on a very hot platter, topped with garlic butter and already sliced. A nice feature that makes it easy to share. The steak is flavorful and well cooked. I believe it has a different flavor due to the dry aged process, but one I can’t describe. I wouldn’t say better or worse, but different. The strip portion is very tender for the type of steak, almost as tender as the filet. The two of us put it away fairly easily.
The menu does state a 32-oz Porterhouse for Two and not giving it consideration prior to the order I am looking forward to 16 oz of meat. It appears to me the total weight includes the bone weight (will investigate further in future post). This may be common, but being a filet man I never considered bone weight. An educated meat guess would put the filet portion at 6-8 oz and the Kansas City Strip portion at 12-16 oz.
Our wives each order the filet and are happy with their dinner. I don’t want to lead you astray, but I cannot recall the side. For me, sides are not that important at a steakhouse. My focus is on the steak. We did have some Sauteed Mushroom Caps cooked with garlic and sherry wine sauce. It was tasty, but how can you go wrong with anything cooked in garlic and sherry wine?
There is no room left for dessert. I hoped after a walk around the lake, we would crave a dessert about the time we strolled in front of Ample Hills Creamery, but it was not to be.
All at our table are satisfied with our choice of dinner. The waiter is helpful, fun to chat with, personable and responsive, but not overbearing. The Yachtsman menu is one of my favorites because of its heavy reliance on beef, but this is my personal preference, some seafood and chicken options are available.
Not mentioned or shown above was a seasonal salad that the wives loved. The Chef’s Garden Heirloom Tomato Salad. For freshness and taste the Chef’s creation is a good choice to try something new. It is vacation after all.
I recommend this steakhouse for any serious steak lover or really any food lover in general. It is one I am looking forward to adding into the rotation.
Meat Note: I was wondering about the difference between a Kansas City Strip and New York Strip. Apparently there is no difference. Both are from the same cut of meat. There appears to be a long history of argument regarding the proper name and who was first. Of course the internet is full of opinion with regard to the true beginnings and proper name of the strip steak.
Photos credit: John Lebel
