Visit II to Hitching Post II

After my big claims about the best steak I’ve ever had, I decided I needed a revisit to make sure that wasn’t a fluke or just the wine talking. So on a nice leisurely Sunday afternoon drive up to San Luis Obispo I stopped off in Buellton at the famous Hitching Post II for a nice steak and glass of wine. The same wonderful smokey aromas from last time greeted me as I pulled off the road, a sign of great things to come.

While a little lonely at a table set for one, the atmosphere was mostly as before, just a little quieter due to it not being a holiday weekend. A glass of Highliner to start, which I still think is the best Pinot Noir in the region.


I opened with the same simple salad, a nice fresh mix of several lettuces, with very crisp croutons, spicy black pepper, a light tangy vinegarette, and salty parmesan on top. I think they smoke the pepper or toast the croutons on the grill because there is a wonderful slight smoke to this salad that sets the tone for the upcoming main event.

I had to order the huge ribeye again. At 26 oz with a bone, this thing is monstrous and way too much food. But it is their only ribeye cut, my favorite cut for flavor and texture, so I guess that means steak sandwiches this week for lunch.


One word, AMAZING. This is just as good as I remembered. After being disappointed with Cut in Beverly Hills a few weeks ago, and having also tried Pacific Dining Car for our anniversary, I was afraid this steak wouldn’t hold up to my memory. It does. This is still the best steak I have ever had.

A perfectly cooked medium rare, with tons of beef flavor and amazing texture, the outside is perfectly seasoned with Magic Dust, and a delicious buttery, crispy char courtesy of the red oak grill, trapping loads of delicious smoke. This time the steak came with some homemade salsa, which surprised me, but I gave it a go. Fresh and light, lots of chile flavor with very mild spice, this was a nice compliment to the steak. I wouldn’t say salsa improved the meat, but it certainly didn’t detract. It simply masks some of the beef flavors, replacing them with fresh tomato, onion, chile, and cilantro. The chef here clearly has a very good sense of balance and control of subtle flavor.

What else can I say? This is a great steak, and the sides would be worth their salt anywhere. Oh, the wine. Clearly made to pair with the great smokey flavors. Buy some for your next backyard BBQ! Too bad I can’t comment on the desert this time, as I was too full and still had a drive ahead if me.

So yes, stop by, and make sure you mimic me and pick up a jar of their Magic Dust and a few bottles of wine to take home! The only downside to this place is that when you waddle outside, the smell is so irresistible you’ll want to turn around and head right back in.

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