Steaks with Texans at Blue Butcher

Steaks with Texans at Blue Butcher

Real steak ratings, no bull in this review, where we eat steaks with Texans at Blue Butcher 

YalunTu  YalunTu  on 8 Aug '15

You wouldn’t have a Kiwi rate your fish & chips or a Scandinavian tell you where to find the best curry. No. An appropriate review requires an appropriate reviewer, preferably one whose foodie tendencies are deeply ingrained. So in the spirit of expertise, I co-opted for a Texan to try some steaks with me.

If you don’t know, Texans just know their steak. BBQs, cookouts, and platters of meat can be found everywhere in the state. Texan’s veins are 85% A1 Sauce/15% butter, their sweat is sweeter than Himalyan sea salt, and their breath – I’m going to stop this metaphor before this gets super weird.

The operative point is that they understand the simplicity that goes into a good steak (the meat/the cook/the rub) and the rest is all bull.  Me, I love me some good meat, but I’m a man of the sides. So together I think we make the perfect review team. First up: Blue Butcher.

The vibe

If you’ve never been, Blue Butcher is cool. They have chandeliers. The vibe is converted soho loft chic. You feel good walking in. They have good drinks and weird good drinks, like a blue cheese and fig cocktail. I did not miswrite that. I drank it. And it was divine. And you need drinks when you go to Blue Butcher because you’re probably a good- looking person doing good-looking things in LKF after your meal. You don’t want to leave gut busted; you want to stroll out and into something more comfortable, like a Sazerac.

The apps

We started our dinner with two appetisers – the Bone Marrow and the Veal Sweetbread Nuggets.

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The Texan and I loved both. The nuggets were the platonic ideal of what you drunkenly expect at McDonalds at 5 AM – soft, buttery, warm, melt-in-your-mouth, no actually-melt-in-your-mouth. Veal can be a tricky meat but the butcher mastered it. Its strong taste coupled with its light breading brought a smile to our blue cheese and fig faces.

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The bone marrow was solid too. Good marrows are cooked long and offer healthy proportions; bad ones have a hard outside with nothing inside, like an Abercrombie model. Blue Butcher’s marrow featured three large bones with plenty of substance to them. It came with toasted bread and sea salt and really that’s all you need. It was finger lickin’ good and I licked a lot of fingers.

The main

Dry aged grain-fed sirloin steak:

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The Texan and I took one bite, then we took another. We tried it solo, with salt, with mushroom gravy, and with English and grain mustard (the Texan told me mustard was a steak faux pas and I was like, SAY WHAAAAAAT?) “What do you think?” I asked the Texan and he looked at me confused, then said the same thing. Decent, we both decided. Decent.

And the steak was interesting, too. I realise this isn’t very helpful for a food article but it was one of the most interesting steaks I’ve had. It was well-flavoured, well-cooked, but it didn’t “pop” on its own. Instead it took on the flavour of whatever you ate it with, which is kinda what a steak never does. But here it was, a bit different each bite. The Texan chewed a pieces and mused: “this steak tastes like everything” he said.

So in sum, I’d say if you’re looking for a fun trendy meal, come to Blue Butcher and have their crazy cocktails and the veal nuggets. Have some bone marrow, too. And you can have a steak and wax philosophically on the nature of steak, if that’s your thing.

Blue Butcher

108 Hollywood Rd; 2613 9286



Writer based in HK. Eats everything but celery.