Tru's Got a Serious Beef

By Chuck Sudo in Food on Dec 6, 2007 3:00PM

Because it's never too early in the day for a little bit of food porn. Chicagoist heard from a little birdie that Tim Graham, chef de cuisine at Tru, is serving a fourteen-day aged Kobe ribeye soaked in a marinade of dark sake and soy sauce before grilling. That steak is then served with mashed and corked potatoes.

Now we love us some Kobe beef. Next to Piedmontese it's one of our favorites. Right now we're imagining how simpatico the combination of texture from the aging and the rich dark flavors from the sake and soy sauce set this steak above others we'd like to try. We're also wondering if the dark marinade is unique to other marinades (or crusts) being used at other restaurants. So let us know what your favorite marinades and crusts for steaks are in the comments.