When: June 3, 2017, 7 PM
Over the past couple years, we’ve tried a number different steaks (Slow-Roasted Prime Rib, Herb-Marinated Flat Iron Steak), at a variety of different establishments (Steakhouse 55, Blue Bayou Restaurant).
As a general rule, steak is hard to screw up.
Yes, Disney can can overcook it. They can drench it in an odd sauce. It can come out too tough, or too dry. But these are exceptions. For the most part, steak in the park is a safe bet.
Back to present day. I’m sitting in the Carthay Circle Restaurant, looking at my dinner choices. It’s a long list. The Carthay’s menu changes seasonally, so a lot of it is new. I’m pretty tired, so I’m looking for something familiar and hearty. I want an easy decision.
I spot the Grilled Angus Beef Ribeye.
Steak? Oh, yes. Brilliant. Perfect. Thank you.
The dish arrives. It’s steak and potatoes, as basic as you get.
I pull out my knife, and get to work.
The steak itself is …. crazy good. I ordered it medium-rare, and it was cooked on the lighter side. Texture-wise, it’s terrific. Each bite practically melts on the tongue. In terms of flavor, it’s simple, natural, and delightful. Carthay includes a Chimichurri sauce as an accompaniment, but you don’t need it. The beef stands alone.
The potatoes (“Cheesy Fingerling Potatoes”) are a nice side. The Cast Member raved about them when I ordered, and it turns out she was right. They’re pan-fried, and drenched in cheese. The flavor is mild, the quality is good. The starchy, chewy, cheesy texture is a great counterpoint to the steak.
Everything about this dish made me happy. I would gladly order it again.