When I’m in an “out-to-eat” steak mood, it more than often means getting all fancied up. It also usually entails driving at least 30 minutes south of Key Largo or heading to the mainland.
One of my best friends, Eric Camacho, said to me, “My top choice for a filet is right here in Key Largo.” To say I was skeptical is an understatement, especially when he told me this amazing cut of meat could be found at C&C Wood Fire Eats.
I do love C&C and I admire the rustic atmosphere, the exposed brick, the chatter of all the patrons getting grade A service. Everyone just seems in a good mood there. We frequent C&C and I vouch they have some of the best eats in the Keys. The pizza is artisanal and wood-fired. The appetizers are ever-changing and delectable. I have a mild unhealthy obsession with their mothers mushroom app. You’ll find Italian sausage with cream cheese and spices nestled just so inside button mushrooms. They then bake it in a cast iron skillet and come to your table sizzling. I order them every visit.
Their C&C brew is what hooked me on this spot. I won’t say what brand of beer I think their brew is, but if I’m right, let’s just say it’s big up north and this lager is known in one of Spielberg’s most famous movies, Jaws. Try googling “crush it like quint” if you’re curious. C&C serves it in a frosted glass, and when I tell you it can turn any frown upside down, I mean it.
Back to the steak. I wasn’t skeptical because I thought C&C couldn’t make a filet. As you can see, I rave about everything there. I guess my inner critic went on high alert because my brain just couldn’t wrap around one place perfecting so many diverse items.
“Either way, Eric,” I said, “they only have that steak once a week and today ain’t it!” He was quick to let me know it is now a daily permanent fixture on the menu. After a four-minute drive we were at C&C with me trying to keep my hopes in check. I ordered the 8-ounce center cut filet and requested a medium rare cook. Of course, I splurged and added the shallot butter and roasted mushrooms. When in Rome.
The presentation was, for lack of a better word, gorgeous. It came out on a wooden serving platter with smashed potatoes with a herb sour cream, a side of charred broccolini and a wood-fired roasted tomato topped with parmesan. I cut down the middle to check the cook and Gordon Ramsey would approve. A perfect medium rare, which I found out they accomplish with the popular French cooking style of sous vide. They then finish off the filet on a cast iron skillet in the wood fire oven to give a beautiful crunchy crust. Eric was right and C&C I’ll never doubt you again. This steak was “fan-freaking-tastic.” I didn’t need to wear heels or drive far at all. Just good friends on a casual night with cold beers and red meat.
Also, whoever is in charge of the music playlist at C&C deserves a raise; always good jams going on in there.
Don’t make the same “mi-steak” I did by waiting so long to try this divine filet.
