Curious.Lucious

I don’t usually blog twice in one day, but I just came home from a scrum-didli-umtious dinner and wanted to share. Plus it’s good practice for future blogathons.

Today was my sister’s graduation ceremony (Congrats!!), and we thought a splurge on a congratulatory dinner was in order. Steak was on everyone’s mind, and since Rockpool wasn’t really within our budget, she found another Melbourne based ‘steak specialist’ – “Squire’s Loft”

A quick look at their website shows 4 locations and numerous saliva inducing pictures (we dined at the South Yarra location). I didn’t personally look at their menu before dining there tonight, but it’s pretty basic – not over crowded – clearly focused on their steak specialty.

Have never been a steak connoisseur and had no idea the difference between a rump steak and an eye fillet. The staff were extremely polite and friendly, explaining to us basic taste and texture differences. They were helpful with my sister’s lactose intolerance and were quick to ask the kitchen for details.

For entree: Baked mushroom with feta and garlic butter, Grilled beef sausage with chili sauce

Mushrooms were very tender and juicy with a very flavousome feta and garlic bake on top. The cheese bake on top was soft with a slight crisp, delicious but slightly on the salty side for me.

The grilled sausage was massive and perfect for sharing thatswhatshesaid. Was not a particularly memorable dish although the chili sauce had a nice zing to it.

For steak I ordered a Scotch-Medium Rare with Danish blue cheese sauce and a baked potato.

Divine!

The waitress had told us the Scotch fillet is mostly marbled and quite tender, and she was quite right. The knife cut through it easily, and unlike so many places that think medium rare is char grilled, it was cooked to just the way I like my steak, tender and pink on the inside – not bleeding, grilled on the outside.

I was going to opt for my usual favorite black pepper sauce, but as a cheese lover, thought I’d take a gamble and went with the danish blue cheese – definitely worth it. If any of you have ever tried the blue cheese sauce at TGI Fridays that comes with the buffalo wings, it’s just as cheesy but with a soft buttery creaminess to it. Ahhhhhhhhhhhhhhhhhhhhhhhh!!

It was perfect on both my potatoes and steak. Although I’d encourage you to take a few bites of that steak without any extra sauce, their light basting brings out the natural meat flavours and is really quite exquisite.

My dad’s porterhouse – medium also tasted quite tender, whilst the rump – medium rare proved quite chewy. The mushroom sauce was creamy and tasty, and don’t be fooled by their BBQ sauce. The only sauce there that does not contain butter, we were expecting stock standard BBQ a-la-bottle, but it actually had some onion chunks in it – like a freshly brewed A1 steak sauce. Not bad.

Overall, would definitely go back there if a steak craving arose again. Not exactly a cheap eat but didn’t break the bank either. My only protest is the complete lack of greenery in my entire meal. Would’ve loved a salad option on the side.

Will probably try the T-bone next time with a green pepper sauce, and probably a side order of salad to compliment the meatiness!