By Kristin Mackey Contributing Editor
During my travels, I have dined at some top-rated restaurants across the country. When given the choice of great meals, my Wyoming roots kick in and I choose my go-to favorite – steak. Whether a fancy steakhouse or a local hot spot, it is often about the experience that creates the difference between good beef and exceptional beef.
While in Scottsdale, Arizona, my beautiful dining companion, my mom, and I headed to dinner. As usual, Mastro’s Ocean Club was buzzing. The patrons all seemed relaxed and well-tended to. Getting a chance to dine at any Mastro’s location is a pleasure, but their Ocean Club in Scottsdale never disappoints.
In a prior issue of CALF News, I wrote about my experience with beef. I described the birth of calves as well as branding. The meal at Mastro’s was the evolution of that experience, closing the loop from start to finish. What I learned through this is that the business of beef is truly an experience, and exceptional beef is next level.
A great meal is often an “event.” In the best restaurants, service is paramount – indulgence from start to finish, never rushing the guests. I began with a pre-dinner martini and assortment of breads. We shared a delicious heirloom tomato and burrata salad that was exceptionally fresh and creamy. But I was most looking forward to getting to the meat of it all.
Chef Roberto Caballero has been the head chef since Mastro’s Ocean Club opened more than 21 years ago. This explains the consistency each time I dine there. He came to the table knowing I was on a quest for exceptional beef. He described the meat and explained they got their supply from Ohio and Las Vegas. They ensure the quality to be what their guests expect. He told me not to be fooled by their name, “Ocean Club;” the majority of meals served there are beef. I asked him his preferred cut of beef, and we agreed there is nothing like a delicious, dry-aged, bone-in ribeye. It was decided – a medium-rare ribeye accompanied by their twice-baked potato and signature creamed corn was the way to go. Our server, Matt, lived up to the reputation of outstanding service, and he suggested a cabernet from Nickel and Nickel winery that perfectly complemented the meal.
The star of the show arrived at the table. A searing hot plate was set before me as Chef and his team presented the meat. A bone-in ribeye perfectly charred on the outside was cut in half so we could see the pink center of the superbly cooked steak. The big surprise was a cut of the Japanese A5 Wagyu. Sizzling on the plate, Chef sliced the Wagyu, effortlessly cutting through the tender, buttery piece of meat. The pride Chef took in his work was evident as he described each cut of meat he placed on our plates. With the first bite, I knew this was exceptional beef. The seasoning and preparation did not overwhelm the flavor of the beef – it enhanced it – a true test of good beef. The Wagyu melted in my mouth, tender and juicy unlike any steak I have ever had. This was an example of the adage, “You get what you pay for.” The ribeye was also exceptional. Like the Wagyu, it was seasoned and cooked perfectly. During a tour of the kitchen with Chef, I learned that the meats were seared in the broiler to lock in the juices, ensuring they don’t lose any of their flavor. Overall, both cuts of meat exceeded my expectations.
Our dessert experience was also wonderful. Chef once again rose to the occasion, presenting us with a custom designed platter featuring the logo from my previous CALF News story about the Jae Foundation. We indulged in a silky cheesecake with fresh berries and a delicious butter cake.
Without a doubt, I found exceptional beef at Mastro’s Ocean Club in Scottsdale, Ariz. The meal and the service were superb. From Shantell the manager to Leticia, Chef’s right hand, our experience was incredible. I guarantee I will go back.
