Fleming's Experience is as Prime as its Steak

We're all cut from the same cloth, but we don't all agree on the cut of our steak. 

Whether you're a ribeye guy, a New York Strip perfectionist, or a filet mignon specialist, you can't go wrong at Fleming's Prime Steakhouse and Wine Bar in Sarasota.

"The most unique thing about our beef is that it's prime beef," said Dean Defebo, operating partner of Fleming's in Sarasota. "It's USDA graded. Only the top two to three percent of beef in the world is graded that. We feel that we're serving the best beef money can buy, and that's what we're serving to our guests on a daily basis."

The beef is placed in a 1500-degree broiler, then placed on a 500-degree plate (and yes, this is definitely one of those instances where when the server says don't touch the plate because it's hot and you trust them).  

Because the beef is highly graded, the most seasoning you can get is the peppercorn treatment. Other than that, a fine beef only needs some salt and pepper.

"Sometimes people will over-season beef if it's not really a prime cut," explained Sous Chef Mark Mulholland. "So they try to make up for that by using different seasonings, different ways of try to mask that it's not prime."

If you need an education in steaks, the staff will be more than happy to help.  

"The filet is known to all guests as the most tender of steaks—the most leanest of steaks. The ribeye has a little more marbling, more flavor," Defebo Then if you put the bone in, the bone gives it that much more flavor. Depending on what you like as a guest, what kind of prime you like, it's either a nice, tender filet, a nice well marble cut of the ribeye and the New York Strip is lean and tender and has a little bit of marbling in it as well."  

A great steak doesn't need to be cooked too long. I had great experiences with medium before, and it still brings out the flavor in the filet mignon, but you may want to opt for medium rare for the New York Strip and ribeye to really bring out the flavor. Defebo and Mulholland cautioned me that the longer a steak cooks, the natural flavors start to escape. 

"If you cook it medium well or well done, unfortunately it's not going to have a lot of flavor left because all the juices are out," Mulholland said. "If you go more rare, it's more fork-tender, that's what I like. I like it rare because I want to taste the actual meat and get the nice flavor." 

Fleming's itself is as special as its beef. The restaurant started out in Newport Beach, California, in 1998 by Paul Fleming, who was the founder of P.F. Chang's China Bistro. The other co-founder of Fleming's has an incredible Florida touch. Bill Allen III is also credited as a co-founder of Fleming's. He created OSI Restaurant Partners, which includes Outback Steakhouse, Carrabba's Italian Grill, Fleming's Roy's, Bonefish Grill, Cheeseburger in Paradise, Lee Roy Selmon's and Blue Coral Seafood & Spirits. 

Fleming's isn't a franchise—they're all company-owned restaurants, and Defebo is an owner operator, having to invest in the Sarasota location with his chef partner. But don't let all this corporate structure scare you away—the staff is knowledgeable, warm, friendly and add a touch of class to the dining room.

Your average dinner will cost you $65 at Fleming's, but there are specials offered to get you a bargain and that burst of flavor without busting that budget. The restaurant is also offering a Mother's Day Brunch Menu and is taking reservations for Sunday, May 9.

Our server Emile brought out an iPad with a custom Fleming's menu offering an interactive experience, allowing me to select my wine, view pairings, specials and even "spin the bottle" to show me a random wine. The app could use a social boost with some social media/sharing integration. Currently it only offers the option to email your wine to yourself. 

Instead of spinning the bottle, I opted to see what bottle Emile would land on. Since I couldn't decide on a starter yet, he suggested a glass of champagne as a great way to start while browsing the menu. There is a lot to look over just for the wine list, as Fleming's has the Fleming's 100—that's 100 bottles of wine available by the glass. Opt for the wine flight, providing three two-ounce pours to sample a variety.

Emile selected the Migration Plantation, a Catena Malbec and a Kelly Fleming cabernet, to take us through each course, and always had an entertaining story to tell of the wines, food and tales of Superman wine in Cuba to really feel like he's paying attention to you and enjoys that you chose Fleming's.

If you're wondering what side dishes to try, have a little bit of variety and instead of mashed potatoes, go for the Fleming's Potatoes, which is a bit of a au gratin potatoes with jalapenos and cheddar cheese, giving it a kick. The creamed spinach is a great addition, too, and if you still have the bread on your table, it can double as a great appetizer instead. 

All dinners have to have a happy ending, and if you want a smile on your face, go for the walnut turtle pie. Homemade caramel, walnuts and chocolate baked in a chocolate pie crust, with hints of liquor inside. And of course, it's topped with real, heavy whipped cream. 

If there is anything to take away at Fleming's, it's that your steak should be rare because your service will be well done.

Fleming's Prime Steakhouse & Wine Bar

2001 Siesta Drive, Sarasota

Hours: 4 to 10 p.m. Monday-Thursday; 4 to 11 p.m. Friday and Saturday; 4 to 9 p.m. Sunday

Website: Flemingssteakhouse.com/locations/fl/sarasota

Parking: Valet and self-parking is available on Orchid Street, across from Fleming's valet lot.