Sometimes, the best dining experiences are the ones you stumble upon unexpectedly. Recently, my husband and I decided to use a Capital Grill Gift Card for a well-deserved date night at Capital Grille. We envisioned a relaxed evening, free from work talk, just enjoying good food and company in the lounge area. Little did we know, we were about to discover a secret menu item that would redefine our steak expectations.
As our server detailed the daily specials, the bone-in filet caught my attention. Filet mignon, while known for its tenderness, often lacks the robust flavor of other cuts. It’s frequently paired with sauces like béarnaise to enhance its taste. This is because filet is lean and doesn’t boast the marbling that gives ribeyes their signature richness.
However, a bone-in filet is a different story altogether. Cooking steak with the bone-in is known to be a game changer. The bone acts as an insulator, allowing the meat to cook more evenly and develop a deeper, more intense flavor. Think about the superior taste of a bone-in pork chop or split chicken breast – the same principle applies to steak.
From the moment our bone-in filet arrived, the aroma was intoxicating, a clear indication of the culinary delight to come. The first bite was revelatory. The steak was incredibly sweet, juicy, and bursting with flavor. Could this really be a filet? Intrigued, I shared a slice with my husband, who was enjoying sea bass. He closed his eyes, savoring the taste, equally amazed by the depth of flavor.
The experience was so exceptional that the $80 price tag seemed almost irrelevant in the moment. While our capital grill gift card didn’t cover the entire cost of the evening, it contributed to a truly memorable dining experience. We knew we had discovered something special.
Driven by curiosity, I contacted Capital Grille to uncover the mystery behind this off-menu marvel. Carly Maddock, manager of communications for Capital Grille, explained that the bone-in filet is kept as a special, not always available due to its rarity.
“We are able to offer unique, luxury cuts like the bone-in filet and tomahawk ribeye, because of our proprietary beef handling process,” Maddock stated. “We dry age the steak for 18-24 days in the restaurant to achieve that flavor you’re speaking of, and then our in-house butcher hand cuts all the steaks in the restaurant.” This meticulous process clearly contributes to the steak’s outstanding quality and taste.
Christopher Phillips, managing partner at Providence’s Capital Grille, further elaborated on the cut’s growing popularity over the past six years. “People think it’s super tender and super flavorful,” he noted. “A lot of people say it tastes better because of the way it renders on the grill.”
To clarify any confusion, Phillips explained that the bone-in filet is essentially half of a porterhouse cut, specifically the tenderloin side. This explains its tenderness while the bone-in preparation enhances its flavor profile.
If you are planning a special occasion or simply want to treat yourself to an unforgettable steak experience, consider using your capital grill gift card to try the secret bone-in filet at Capital Grille. It’s currently offered as a special, but availability may vary. Don’t hesitate to ask your server about it – you might just discover your new favorite steak. If you do try it, I’d love to hear about your experience!
