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19: Point Steak with Marrow Butter at Libertine

Make friends with beef at Libertine

Make friends with beef at Libertine

When we first heard rumblings of a new "meatery" coming to Calhoun Square, we reflexively rolled our eyes. What could this upcoming restaurant possibly be peddling that hadn't already been tested and failed in this same space? Was there really anyone left in Uptown who felt they were being underserved, pork-wise? But alas, when it opened, a couple of key dishes at Tim McKee's reimagined modern chophouse Libertine (you may refer now to the fruit-filled Dutch Baby) managed to turn our heads and appropriately, a simply prepared and inexpensive cut of beef was one of them.

See also: 5 Newish Brunches to Break Your Weekend Routine

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On a menu full of enticing and off-beat options like lamb ribs and a smoky, fat-capped bacon chop, the $19 point steak understandably gets overlooked. But by virtue of its placement (right on the thin end of the rump) the point steak is just as tender as a good sirloin and boasts all the flavor of a slow-cooked rump roast. We'd call that a win-win.

This double duty cut would be great with just a little char and some salt and pepper, but why not cash in on all the bones and fat and flavor that a chophouse experience has to offer and get your cheap steak topped with a knob of million dollar marrow butter. Flecked with all sorts of aromatics and herbs, the compound melts into every crack on the surface of the steak, pools on its sides, and basically makes the whole thing levitate.

If you prefer something a little leaner or just different in grain, both the onglet and feather steaks (the French-y names for the cuts that come from the diaphragm and shoulder, respectively) come with the magical marrow butter, too.

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