The tenderloin, he says, is the purest expression of the meat, with no bones to mask the flavor, whereas an on-the-bone rib eye offers a, “full, bloody, beefy experience.” Striploin falls between the two, while the prominent bone of a T-bone steak amplifies beef’s nutty, earthy character. While provenance of the animal sets the stage, chef McCallum concedes that cuts clearly matter, as they influence characteristics like fattiness, the presence of bone, and the potential for dry-aging. McCallum contrasts this with the bright flavors and freshness of grass-fed animals, usually leaner and raised on smaller farms, which pair well with drier and leaner whiskies from Scotland lighter malts for tenderloins and bigger bodied, sherried malts for fattier cuts and burgers.
hails from large farms that feed their cattle diets high in corn, resulting in sweet, fat-pocketed steaks that lend themselves to rich and rounded bourbons. The iodine and smoke of Laphroaig Quarter Cask, or the fuller but less peaty Talisker 10 year old are ideal partners, teasing out sweetness from the meat. The metallic tang of the meat was apparent from the first bite, an accentuation of the blood-iron taste apparent in any pink-hued steak. To illustrate this, McCallum offered a medium-rare tenderloin from a farm on Canada’s similarly mineral-rich Prince Edward Island. This elevated mineral content, McCallum says, translates into the beef, affecting not only the flavor of Snake River steaks, but also their cooking time, which can take twice as long as that of comparable cuts of typical beef. and also an environment quite rich in minerals. McCallum points to Idaho beef from Snake River Farms, which he describes as one of the most famous sources for Wagyu beef in the U.S. Even the composition of the local water impacts flavor. With this in mind, McCallum advises paying attention to the environment in which the animal was raised, what it was fed: corn, grain, or pasture raised. “While fat and texture do make a difference, the entire cow is going to have a similar taste,” he notes. “The provenance of the beef is more important than the cut,” says Danny McCallum, chef at Toronto’s premier steakhouse, Jacobs & Co. Whisky, of course, makes a natural partner with flavors of smoke and char, but as it turns out, creating the perfect pairing of whisky and steak requires a little more inspection than you might first think. Summer is when countless Americans get in touch with their inner Neanderthal, carefully choosing the cut, thickness, and age of steaks for a meal of flame-cooked flesh. (Photo by iStock/KucherAV)įew meals are as primally pleasing to prepare as steak cooked on the grill. Take a steak dinner to the next level with an ideal whisky pairing.
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