One of the rarest steaks on Earth is hiding in Thousand Oaks

One of the rarest steaks on Earth is hiding in Thousand Oaks. The Olive Wagyu, a Japanese beef so exclusive that most people will never see it on the menu. The marbling is insane and every bite is ridiculously rich, buttery and melt-in-your-mouth tender. I am at Old Oak Steakhouse. Behind the scenes, Chef David handles both dry aging and wet aging programs in-house. Instead of outsourcing the work, they're letting time do its thing, developing deeper flavor, better texture and a steak that tastes intentionally crafted. I also love the little nods to Japanese cuisine. This gorgeous Hokkaido scallop on hot stone was the perfect balance of sweetness and salinity. And I'll never say no to a sashimi, especially if it's crowned with caviar. It was the perfect indulgent bite. And these are the kind of crab cakes that restore my faith in crab cakes, mostly crab, barely any filler and a golden crust. Onto the meats. This is their Denver cut, also known as Zabuton (Japanese). It has the tenderness of a filet and the flavor resembles more of a ribeye. The bone-in filet delivers that signature fork-cut tenderness. This one is definitely a deeper, beefier character. The dry-aged ribeye is where Chef David's aging program really shines. A deeply marbled ribeye with rich, almost nutty flavor, the level of depth that only comes with time and patience. For sides, I got fries with actual truffle shavings instead of oil. And please don't leave here without trying the lobster mashed potatoes. They are the best I've had. Finished off with this delicious coffee affogato with a cookie meringue. If you haven't been yet, I highly recommend this place. I'll catch you all on the next food adventure.