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Pappas Bros. Steakhouse Wins Wine Spectator Grand Award as One of World’s Best


Wine Spectator Magazine again awarded Pappas Bros. Steakhouse in Dallas its Grand Award, distinguishing Pappas Bros. as one of the world’s best restaurants for wine.  D Magazine and Texas Monthly rank Pappas Bros. steakhouse as the best steakhouse in Dallas and  Texas, respectively, a position not often in dispute. In its August 31, 2013 issue, Wine Spectator also ranked Pappas Bros. Steakhouse in Houston as a Grand Award winner. The steakhouses are the only two-unit restaurants in the world to win the Grand Award.

Many sommeliers and wine directors agree that Wine Spectator’s awards carry little value; the singe exception is the Grand Award. To win the Grand Award, a restaurant must cellar at least 1,500 wines and have selections that span the globe. In addition, the restaurants are inspected by WS staff to assure they meet the highest standards for service and cellaring.

If  you’re curious how Pappas Bros. cooks its steaks, Pappas executive chef Michael Velardi gives a rundown in the July 8 issue of Wine Spectator:

• 4 Prime rib eye steaks (1 to 1 1/2 inches thick) 
• Kosher salt to taste 
• Coarsely ground black pepper 
• Salted butter, softened

1. Prepare the grill by preheating it to high. High heat is important for searing and browning the meat; this will contribute to the flavor of the finished steak.

2. While the grill is heating up, pull the meat from the refrigerator to remove some of the chill.

3. Just before grilling, season the steaks generously with salt and pepper. Do not pound or press the steaks before or during cooking; this will cause toughness and reduce juiciness.

4. Place the steaks on the grill, keeping lid open throughout the grilling process. Gently flip the steaks every 2 to 3 minutes, to achieve an even sear on both sides. Pappas chefs suggest grilling to medium rare; this will take about 8 to 10 minutes total, depending on the heat and thickness of the steak.

5. Once the steaks have reached the desired doneness, remove from grill and let rest for 5 minutes; this will allow the meat to relax and retain its juices.

6. Finish by lightly brushing the top of each steak with butter. Serves 4 to 6, depending on size of steaks and guests’ appetites.

 

 

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