Black Iron

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Black Iron might put your bank account in the red –  but steak out a claim to this special place!

Located towards the bottom of Agrippas Street in the Machane Yehuda Market eating spot, across from Sima’s is Black Iron, the relatively latest steak joint that has mastered cuts and cooking of meat.

For whatever reason, eating fine steak seems like a long-lost art form to the Jewish people. When someone knows how to do it and well, we flock to it like it was promised to us for thousands of years but denied us in some sort of sordid religious doctrine. It is what makes a great butchery and steak restaurant all the more special.

Black Iron is such a place.  

First of all, they are one of the few butcheries and restaurants that offer a certified kosher Wagyu beef. That alone is reason to try this place. But the décor is well done, with snarling bulls staring you down from all directions and plenty of cleavage – and by cleavage, I of course mean meat carving cleavers on walls and on your table.

We filled up on starters. They were all excellent. Let us begin with the unique ones:

The wagyu nigiri was seared wagyu beef placed on three beds of sticky rice, served a la your favorite sushi place, and with a delightful wasabi, that had extra kick. This was different and delicious. The meet lasagna with pareve béchamel sauce was my wife’s favorite dish. The steak tartare was seasoned perfectly and served on a large flat, working meat cleaver.

This was flavorful, yet not overpowered by spice. My son’s favorite for sure. Me, I leaned into the Chorizo, served with garlic mashed and fried onions. This was not a spicy variety of sausage but loaded with flavor. In honesty, I could have ordered one more and eaten this for a meal. It was divine.

But, alas, how can we review a steak house without trying steak.

The wagyu beef burger was EXCELLENT. Grilled perfectly, served without pickles (and while I LOVE me some pickles on a greasy burger – they do NOT belong on a masterpiece like this. It will kill the flavor). It did come with lettuce, onion and tomato. Each bite was better and better. The fries were really a smashed potato. These were perfect also. The Denver cut and Entrecôte were grilled as to desire and each bite was full of flavor and natural juices. It was a treat.

We hemmed and hawed on dessert from full bellies and the call of Golda down the street. We succumbed to the ice cream rugelach with salted pretzel and crumbs. Boy, am I glad we did. This was a home-run! Filling enough for 3 to share and it was a great blend of simple sauces and sweets that finished the meal perfectly.

When the bill came, I seriously petitioned to change the name to Red Iron, since that is what it did to my bank account. This was not cheap! Still, a good meal is worthy of investment, and this was the case.

Black Iron is no B.S. Rather, delicious meat. Enjoy it!