Steaks and Bubblies, Pittsburgh styled steaks and smooth champagne!

Part of living the Bushido Way is eating well and drinking both life and the bubblies the way God intended-to the fullest and in celebration! Another part of living the Bushido Way is to celebrate your blessings with friends and to share the knowledge of living a good life!

For those of you who only know of "Stal", "Pierre", "Dom" or (Dom) "Rose" let me introduce you to a smooth champagne made by GH Martel & Co. Since 1869, this Champagne of tradition and selection of "crus" from the Mtn of Reims (the Cote des Blancs). The subtle structure of 70% Chardonnay and 30% Pinot Noir with hints of fruit and "delicate floral notes (roses)" hits the palate with a exotic impression of flavor. For less than thirty bucks a bottle, it is hard to go wrong with a Martel. You should drink this to celebrate by itself (as we here at the Bushido did on New Year's) or with fish or poultry. But put that in the back of your mind because it is time to talk steak!

The Bushido has two heterosexual life-partners, one is Jamie "Mel" Mellen, the other Craig "Blackie" Blackmon. Since Mel has a lady-friend, I joined Blackie at Oak for dinner last week. I'll be frank, Oak is the shizz-it. Sorry, I could go on about the ambiance, decor, atmosphere, service and great steak, but I think the words of the people put things in the best perspective here-fo' shizzle! I had the steak au poivre and went on the wild-side to try my steak cooked "Pittsburgh-Style". Pittsburgh Style involves covering the steak with sugar and searing each side to carmalize the steak before cooking to seal in the steak's juices. You should do this before cooking but after seasoning. I experimented with the Pitt's style at home on the grill with a couple of cuts from Costco-great meats at "big-box" prices by the way-and the result was fantastic! Try it, you owe it to your taste buds.

Cooking a French-styled steak au poivre-as with my steak from Oak, you should first season the steak (au poivre) by salting the steak, generously on both sides, let the cut rest. Then press the steak into a bowl or generously sprinkle and then press crushed black and white peppercorns into the side. Heat an equal mix of olive-oil and butter into your best cast-iron, turn up the heat and cook to desired temp.