Anyway, this post isn't to give you a health lesson nor a guilt trip for eating the side of a cow or slab of pig.
As a few of you may know, my brother is getting married soon. As his bachelor party, we (meaning him, I, his best man Kris, and few others) were supposed to go on an overnight fishing trip. Well, that entire weekend, we were getting reports of bad weather and that the trip could possibly be cancelled. Well, mid Friday evening was when we got official word that we wouldn't be going fishing. We were all pretty bummed.
Well, whether or not the fishing trip was to happen, we were planning on taking my brother out for a nice steak and go to the shooting range afterward. After much deliberation on a date, we ended up going for lunch on a Sunday to BOA Steakhouse in West Hollywood. I thought BOA was in Santa Monica, but turns out they have 3 locations, the other 2 being in Santa Monica and Las Vegas. I had heard a couple good things about BOA and when I heard we were going here, I got excited. We actually were supposed to go to Fogo De Chao, which is a high end Brazilian BBQ restaurant. That would've sufficed as well.
When we first got there, it was at the beginning of lunch service so we were the only ones there. Long story short, the service was good as was the food. I got the Kansas City bone-in filet mignon. Of course cooked medium rare. When I was a lot younger, I used to get my steak well done. Looking back, I have no idea what the hell I was thinking. As I got a little older, I moved up to medium. In most cases, medium was still a little overcooked. It wasn't until college did I see the light and start ordering my steaks medium rare, especially if I was at a high end quality restaurant such as BOA.
And now for the visual aid...
Served with a whole head of roasted garlic and a caberet sauvignon reduction sauce.
