Introducing La Table Houston’s newest star, the Texas Long Bone Akaushi Ribeye with Cognac Flambé.  It’s procured from the nation’s largest Japanese Akaushi cattle rancher, HeartBrand Ranch in Flatonia, Texas, which has been protecting the Akaushi breed for four generations. The farm featured in our video is the Beeman Ranch in Harwood, Texas.

This perfectly marbled Wagyu steak not only sets the foundation for a flavorful dining experience but also shows INVEST HOSPITALITY's commitment to sourcing responsibly in their managed locations, including La Table in Houston.

La Table’s Chef begins with a 42 oz Long Bone Ribeye steak, which is soaked in Cognac for 24 hours.  The following day, this quality steak is seasoned with salt and freshly ground black pepper. The Wagyu beef is seared a la plancha and basted with butter, thyme, rosemary, and garlic.  Placed on a solid block of pink Himalayan salt, the mouthwatering premium cut is flambéed tableside as the rib eye is set aflame in a bath of Cognac. It’s served with sides of caramelized maitake mushrooms, Cipollini onions, freshly whipped potato purée and accompanied with Béarnaise or peppercorn sauces to ensure guests have the best steak experience.

Inspired from the French Classic "Steak Au Poivre," The TEXAS LONG BONE AKAUSHI RIBEYE "FLAMBÉ AU COGNAC" is truly a decadent experience.

Check out the full video below.

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