Is it no secret that we are partial to Fleming’s Steakhouse. Truth be told, we have been fans ever since we had our first bite of their Chocolate Lava Cake. Their “5 for $6 ’til 7 p.m.” happy hour and Sunday Prime Rib offering are just two more reasons. As if we needed more enticing, Fleming’s has been quite busy this year preparing for their new offering…dry-aged steaks. It is not often that you find a steakhouse that serves both wet- and dry-aged cuts, and it is actually quite rare. Have we peaked your interest yet? Then read on…
Before we dabble into the specifics, let’s do a little steak 101. For those steak lovers this will probably be something you already know, so just label it as a refresher course. What is aging? Aging beef is a process by which the tissue and muscle fibers are broken down, thus resulting in a more tender cut of meat. If you have ever purchased steak from a grocery store or your typical steakhouse, you most likely had a wet-aged steak. Wet aging occurs when the beef is allowed to “age” in its own juices where dry aging allows the beef to “age” in the elements (or in simple terms, it is allowed to breathe). Whereas wet aging takes only a few days in most instances, dry aging can take up to 28 days; the longer the process, the “beefier” the flavor. Dry-aged beef definitely has a more intense flavor and although everyone has their preference, we will always opt for dry over wet.
Because Fleming’s Steakhouse offers both, you don’t have to worry about someone making a decision for you! You can have your steak prepared two ways – broiled at 1,600 degrees or iron-crusted (this adds additional flavor to the beef and if you are a texture person you will appreciate the charred and crispy edges). In addition to the typical Filet Mignon, Ribeye, or New York Strip cuts, they have bone-in options and the infamous Tomahawk steak that looks like it came straight from the Flintstones cartoon. Seriously. Where many steakhouses offer these as a special or on a first come first serve basis, this is readily available any night at Fleming’s. And if you want to take your beef experience a step further, top off your steak selection with the Flavor Trio that includes three spreads of gorgonzola and mascarpone brûlée, sweet onion bacon jam and cabernet-mustard or the Truffled Poached Lobster with béarnaise sauce and caviar. I am a purest when it comes to steak, but I found the sweet bacon jam to be quite tasty.
The new menu at Fleming’s offers way more than we have room to share. They have added a ton of new menu items like the Rosemary and Garlic Cipollini Onions and they have even revamped the Seafood Tower. If you need a few recommendations aside from the steak, of course, then try these on for size:
- Sweet Chile Calamari (lightly breaded and tossed with sweet chile sauce)
- Pan-crisped Pork Belly (served with creamy goat cheese grits and sweet onion chutney)
- Fleming’s Lobster Tempura (served with soy-ginger dipping sauce, arugula, and jicama salad)
- Heirloom Tomato & Housemade Burrata (served with baby red and golden beets, arugula, and lemon-pistachio vinaigrette)
- Fleming’s Potatoes (made with their house specialty with cream, jalapeños and cheddar cheese)
We had no intention of trying to persuade you to go and check out Fleming’s Steakhouse, but we hope you took the hint. Enjoy!
Fleming’s Prime Steakhouse And Wine Bar
2405 W Alabama Street
Houston, TX 77098
Urban Swank did receive a complimentary tasting, but the opinions expressed are our own.