Tennessee's only Michael Mina restaurant, Bourbon Steak at the J.W. Marriott has noteworthy cocktails, an extensive wine list, and an unparalleled view. It should also come with a warning label; “Caution: may ruin all other steak-eating experiences.”
Nashville chef Michael Lishchynsky revealed the secrets behind the steak:
“I begin with poaching our steaks in butter, which we steep in herbs, garlic, and shallots. From there, we separate each different steak into is own “butter bath.” We do this because each different cut of meat cooks differently due to the amount of marbling and fat content.
From there we season our steaks with salt and pepper and put them on our wood grill and we use a blend of 3 species of trees indigenous to Tennessee (hickory, cherry, and oak). We then cook our steaks one temperature below what the guest asks and let it rest for 10 minutes and then, when ready to be picked up, we put it into our 1200 degree broiler to give it a nice crust before delivering it to our guest.”
Anyone else suddenly starving? And that's just the steak. With sides like Earl Grey-Steamed Broccoli and Black Truffle Mac & Cheese and desserts ranging from Banana Tarte Tatin to Valrhona Dark Chocolate Mud Pie, steak isn't all you'll be eating.
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