Normally, steaks are either wet aged or dry aged for extra oomph. But not here at Picnic Café. A 200 gram choice cut of beef ribeye is beer brined for 24 hours before being slapped on a grill and done to a majestic medium rare. I mean, just look at the pink on that steak!

As proprietor and head chef Chris readily admits, the slab of bovine used is not Angus or wagyu, and is nothing particularly special. However, that beer brining process causes the otherwise tough proteins to break down into much more tender fibers, resulting in a truly tender piece of meat. Tacked on with the superb seasoning, it's certainly a meaty marvel to behold.

The palatable port wine sauce added an extra touch of lavishness to the already stellar steak, but I would have preferred it served separately so that I could properly taste what exactly the beer brining process had done to the steak.

I don't think I've ever managed to get so much satisfaction out of $24 before, and I'd gladly drop another $24 anytime.

Looks great!