The stakes might be high, but the steaks are worth it

This week’s ramblings are inspired by several recent visits to our two Turkish restaurants in downtown Rehoboth. Both Aroma and Semra’s never cease to amaze with their intense colors and Mediterranean flavors. One of my favorites is the kebabs. Though traditionally made with lightly charred lamb, many Mediterranean restaurants substitute beef. And (hold on: a sharp 90-degree turn here), that got me thinking about steaks. 

To be fair, everything gets me thinking about steaks, so for me that turn wasn’t so sharp.

A disclaimer: If you’re from Philly, you’re probably thinking of an elongated sandwich stuffed with thinly cut beef grilled with onions and topped with bright-orange cheese from a bright-orange spray can. There is certainly nothing wrong with that. But today I’m referring to actual steaks grilled over fire, or pan-seared, basted and finished in a blazing hot oven.

One of the shining stars here at the beach is, of course, 1776 Steakhouse. Tom, Johnny and Tammy oversee this fine-dining treat that’s been grillin’ ‘em up for almost 30 years. I like it when they wheel out the raw steaks so you can choose your cut. It’s like getting together with a tray full of old friends. Quality brings longevity, and 1776 has both.

But if you’re in downtown Rehoboth, you’d do yourself a disservice if you didn’t order the beautiful ribeye steak from Theo’s Steaks, Sides & Spirits; expertly seared and cooked perfectly to temperature. ALWAYS get Theo’s mashed potatoes with the steak. You’ll know why when you taste them.

Harvest Tide in Lewes and in Bethany (and in DC, by the way) dishes up a well-worth-the-money Wagyu steak. The texture and taste bring an entirely different experience. Since we’re already pretty much all over the place on this page (remember – we started with shish kebab) I will take another 90-degree turn and send you to Raas Asian/Indian Fusion restaurant, also in Lewes. Don’t miss Chef GG’s Lamb Shank Rogan Josh flavored with cardamom, caramelized onion, & saffron pulao. 

It’s quite a production, marching out of the kitchen in a hammered copper cup surrounded by one of the most delicious sauces I’ve ever tasted. Yet another place that doesn’t tout steaks in its name is Atlantic Social. My go-to dish there is the Steak Frites. 

The fries are hot and perfectly salty, and the meat is drizzled with a wonderful chimichurri – an Argentinean delight created by blending parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes.

So treat yourself to something extravagant! Diamonds might be forever, but steaks are easier to chew. Pass the A-1, please.