Fred's Steak

My impression upon seeing Fred's Steak for the first time was, "Wow, that looks pretty disgusting." How on Earth could a black slab of beef that looks more like a lump of coal than a piece of meat be at all appetizing or even non-toxic for that matter? However, my opinion completely changed after taking my first bite.

Fred's Steak was invented about 40 years ago by a South Bay butcher named (not surprisingly) Fred, who created a special marinade for his sirloin roasts. In the ensuing years, the secret recipe made its way up the Peninsula, and today, Fred's Steak can be found at Schaub's Meat, Fish, and Poultry Market in the Stanford Shopping Center in Palo Alto. Surrounded by bright red and pink cuts of beef and pork, Fred's Steak sticks out like a blackened sore thumb in the refrigerated display cases at Schaub's.

Before cooking, Fred's Steak looks like a wet lump of charcoal. After roasting in the oven, it looks like a hot, crusty lump of charcoal. But it is this crust, formed by the secret marinade as the roast cooks, that is the magic of Fred's Steak. The crust seals in the juices, preventing the savory flavor from escaping. The crust itself lends the right amount of seasoning and a hint of sweetness that complements the hearty taste of the beef itself. The result is a heavenly, full-flavored piece of beef, both tender and succulent.

(Incidentally, I've often wondered about what goes into the secret recipe. I would guess that the sweetness comes from molasses. I thought that the black color might come from ground black sesame seed, but judging from a Google search of several attempts to reverse-engineer the recipe, I think that I must be wrong. People seem to think that coffee is a component of the recipe. Interesting...)

The store recommends that you roast the beef at 375 degrees F for 20 minutes per pound for medium rare doneness. I suggest that you throw away your timer and pick up a digital oven thermometer instead, like the one that I have. I never roast meats by time any more; I always go by temperature. Set the alarm to go off at 122 degrees F. With carryover, you'll end up with a perfect, medium rare Fred's Steak.

If you've never tasted Fred's Steak, I recommend that you give it a try, despite its unappetizing appearence. I'd be willing to bet that you'll have a different impression, as I did, after taking your first bite.