Food review blog from San Francisco.

Restaurant: Acme Chophouse (San Francisco)
Food description: 22oz grass-fed porterhouse steak (medium rare)
Food rating: 9 out of 10
Times ordered: 1

This steak has magical properties, and eating it will instantly teleport you into one of those rare moments of dining bliss, foodie heaven if you will. There are few places with steak of this caliber, so enjoy it while it lasts. The flavor was inexplicably amazing. Since the steak was grass-fed instead of grain-finished, it was much leaner, accentuating the actual flavor of the meat over the flavor of fat. The only thing you tasted was the fabulously rich flavor of the seared oak-smoked steak. No greasy aftertaste lingering around like in the rib eye. Though I ordered it medium-rare, the grass-fed steaks tend to be served on the rare side since they get tougher faster. Based on looks alone, I expected it to be fleshy and chewy, but I took a bite and the texture was beyond tender. I consider this being cooked to perfection, still juicy but not bloody at all. It was simply remarkable how flavorful, tender, and juicy the steak was without tasting the slightest bit greasy or heavy. There were a couple of pieces of gristle that I had to cut around toward the top of the T-bone, but I'd say that's pretty standard given the cut. Other than that, the porterhouse was pretty much flawless. It's a well-spent $52, though dangerously habit-forming. I'm dying to see if the 40 day dry-aged rib eye can top this masterpiece.