Boboquivari's | 1450 Lombard | San FranciscoThe story of “The Steak”
What is the difference between a very good steak, a great steak and The Steak?
Aging is a natural process that improves the tenderness and flavor of beef. There are two types of aging: dry-aging and wet-aging.In the ‘70s, a less expensive aging process became popular that put the beef in vacuum-sealed Cryovac bags, allowing the meat to age in its own juices, hence the term “wet-aging.” This produces a tender steak, but does not enhance the flavor.
Some quality steakhouses serve top grade 100% USDA Prime, corn-fed aged beef. A few of the better steakhouses can dry-age their beef on premise for a maximum of twenty-one days, which may produce a very good steak. 99% serve wet-aged “Angus choice” or “choice”.
Historically, dry-aged beef was the gold standard. It is a respected, time-honored technique of preparing high-quality beef. A great steak must be dry-aged four to six weeks in a large, specialized facility that provides a sanitized and closely monitored environment; the temperature must be maintained at 33-34 degrees (F), the humidity must be precisely 82% and there must also be a constant air flow of fifteen feet per second around the open meat at all times, all of which takes place under the watchful eye of a highly-skilled butcher. The texture and taste of the meat becomes richer and more buttery.
The result is the best steak you've ever tasted!
Bobo’s is a boutique restaurant that caters to the discriminating steak eater and does not age its beef on premises but has partnered with one of the few purveyors who has a Total Quality Control (TQC) USDA-rated facility (only 8% qualify for this designation in the country) that can age beef for four to six weeks and fulfill our rigid specifications.
Pan searing the meat in its own natural juices with a hint of garlic and rosemary then de glazing it is what makes our steak… the steak, The best steak west of Brooklyn’s famed 19th century landmark restaurant, Peter Luger’s.
What is a Bobo's Style Porterhouse?
To provide the consummate steak, we offer a Porterhouse that is a little different from the norm. The size of the filet on a typical Porterhouse varies and can be quite small. The differing thickness in the meat on either side of the bone often means that one side is over done. We separate the Porterhouse into its components, a New York and a Filet Mignon, and cook them separately so that each steak is perfect. The steaks arrive at your table on one plate, Bobo's style: tender and delicious.
Boboquivari's | 1450 Lombard | San Francisco