Flemings Prime Steakhouse Launches new Steak and Wine Menu

The other night, I had the wonderful opportunity to experience Fleming’s Prime Steakhouse & Wine Bar's new steak and wine menu. I am a huge fan of Fleming's and have featured quite a few of their seasonal menu offerings on this blog....but nothing could have prepared me for this night out.

Flemings Chilled Seafood Tower

Before we were introduced to Fleming's new steak menu, we sampled a few items off of their appetizer menu. Presented first was a bounty of Seafood: Lobster, shrimp, crab and seasonal selections served with traditional accompaniments. It was hard to push this plate aside when the other dishes started arriving. Very very hard.

Pork Belly

Second up was the Pork Belly appetizer with a mustard vinaigrette - this amazing melt in your mouth pork belly left me wanting more. Seared to perfection, served on top of a slaw featuring fennel and grapefruit. Pure swine perfection.

Flemings Dry Aged Steak, Truffle Poached Lobster, Caviar

The feature of Flemings new steak menu is that you get to build your own steak. Method of cooking, method of aging, steak companions and the cut of beef.  Flemings debuted dry aging preparation for richer, bolder flavor on select cuts. My rib eye was hands down the best steak I have had at Flemings, topped with bearnaise and a truffle poached lobster tail, topped with caviar. There are so many different ways to create your perfect steaks, from the many available steak companions to the sauce trio, which offers an elevated taste experience that goes above and beyond the classic steak.

Cooking Methods and Steak Cuts
Dry Aged – Cuts aged a minimum of 21 days allowing a richer, bolder flavor with a distinctive nutty note (available for the Prime New York Strip and the Prime Dry Aged Ribeye)
Wet Aged - Cuts aged a minimum of 21 days providing a juicy, flavorful and savory bite (available for Prime Bone-In, New York Strip, Prime Bone-In Ribeye and Filet Mignon)

Companions
Truffled Poached Lobster with bernaise sauce and caviar
Diablo Shrimp baked with a spiced barbeque butter sauce
King Crab with Herb Butter simmered with fresh herbs and garlic and topped with caviar
Flavor Trio with three steak spreads -gorgonzola and mascarpone brulee´, sweet onion bacon jam and cabernet mustard.
All steak cuts are classically and expertly seasoned with kosher salt and black pepper then broiled at 1600 degrees or iron-crusted and finished with butter and fresh parsley. I chose to have my dry aged rib eye broiled at 1600 degrees, medium rare. It was phenomenal and I suggest this cooking method to anyone.

A quote from Fleming’s Corporate Executive Chef, Russell Skall: "We’ve crafted an indulgent menu with a spotlight on steak, but take each cut to the next level," "We’re introducing preparation techniques like dry aging our Prime beef on popular cuts, to serving each steak with surprising flavor profiles - we’ve got something for the purists and the adventurers.”

Finally, dessert hit the table. I already wanted to waddle out of Flemings and I am the girl who usually turns away from dessert. Not this time friends. I have a weakness in life for smores and salted caramel.

To perfectly pair with its new menu, Fleming's also released the 2014 edition of its award-winning wine list, the Fleming’s 100^®, featuring 100 wines by the glass. This industry recognized wine program offers guests a choice of a variety of wines, personally chosen by Fleming’s National Director of Wine, Maeve Pesquera who I will be interviewing early next week about the new menu. Pesquera curates the lists over nine months, selecting an extensive list of varietals from both popular and up-and-coming wine regions. The list includes 30 wines of exceptional value priced at $10 dollars or less, featuring classics and not-to-miss boutique selections.