BEST STEAK in the downtown core? ???????? Where can i find it

[Lady fisher]

Dinner date ?

Guys, it's so pretty, I almost want to frame it. Lol.

OMG and the bread muffins or whatever those things are that they give you when you leave. Omg.

Date night soon?

:wink::wink::wink::wink: Hint hint

At least visa debit cards are not a problem at this Jacob's establishment

But a deposit for a dinner might be necessary lol

 

[Chloë.]

I make the best steak in town. Only the best cuts, Beef tenderloin, Striploin and T-bone. Steak is easy to make and cheaper.

Where do you get your meats? I'm always looking for decent butcher aside from St. Lawrence market.

 

[Lady fisher]

I make the best steak in town. Only the best cuts, Beef tenderloin, Striploin and T-bone. Steak is easy to make and cheaper.

I buy my strip loins at Costco and use a dry rub Lawson's spice rub

And on the BBQ high heat 3 minutes turned twice on each side to make nice grill marks

 

[Lady fisher]

Where do you get your meats? I'm always looking for decent butcher aside from St. Lawrence market.

Costco

 

[Lady fisher]

Wine choice

I usually go with a 6 or 8oz tenderloin or the 8/16oz striploin, depending on how hungry I am. The tenderloin comes out looking seriously small, but it's really, really filling so don't be fooled by the size, if you ever get it. 6oz sometimes is just fine, especially if you have a few glasses of wine and an appetizer beforehand.

Getting them to make the salad in front of you is always a nice touch, but I guarantee you after that, you'll be feeling pretty satisfied so I wouldn't recommend getting any larger than 8oz for most small stomachs, unless you want to doggy bag it.

Personally for wine, I can be really indifferent. I prefer a lighter white but it's almost like a disservice with that steak, so I'll get a random Pinot or Merlot and chill with that.

For a light wine try a young Beajolais red. Or. Go against the grain and have a light white Sauvignon Blanc


Both are good if you like it

 

[glamphotographer]

Where do you get your meats? I'm always looking for decent butcher aside from St. Lawrence market.

Costco, sometimes loblaws they have the whole beef tenderloin on sale for $10.99/lb. There are butchers at Loblaws. I buy the whole slab of meet and butcher it myself and cut them into fillet mingons. I vacuum seal and freeze the rest. I save so much $$$$$ this way.

How to butcher whole tenderloin.

 

[Chloë.]

Costco, sometimes loblaws they have the whole beef tenderloin on sale for $10.99/lb. There are butchers at Loblaws. I buy the whole slab of meet and butcher it myself and cut them into fillet mingons. I vacuum seal and freeze the rest. I save so much $$$$$ this way.

How to butcher whole tenderloin.

$10.99?????????????? At Loblaws??

I think I need a Costco membership too. I'm clearly missing out.

Really great video. I think I'm going to try it myself.

 

[glamphotographer]

$10.99?????????????? At Loblaws??

I think I need a Costco membership too. I'm clearly missing out.

$10.99 per pound. The whole slab of beef tenderloin would cost anywhere between $70-$100 and can yeild anywhere between 6-9 fillets.

 

[lomotil]

Costco, sometimes loblaws they have the whole beef tenderloin on sale for $10.99/lb. There are butchers at Loblaws. I buy the whole slab of meet and butcher it myself and cut them into fillet mingons. I vacuum seal and freeze the rest. I save so much $$$$$ this way.

How to butcher whole tenderloin.

Beautiful trade secret.....too much information though......mumbs the word otherwise the retailers will jack up the price if the public became as savy as you. I agree that the best steaks that I had were home cooked and for me the steakhouses are just for the ambiance.

 

[fuji]

Be careful with Costco meat. They often "blade tenderize" which means using a machine that tenderized the meat by making many small cuts.

The problem with that is it means bacteria that normally live only on the outside of the meat get inside it and THAT means you can't cook it medium rare. You have to cook Costco steaks to at least medium.

Which is ok if you like overcooked steak.

 

[Bud Plug]

All Steakhouses are a poor value when dining out. Steak is just about the easiest meal to prepare yourself. You can grill your own steak to your own exact liking, season it however you prefer, and enjoy a meal that is at least as good as you would have at a steakhouse, if not better. Quality steaks, even when custom cut and aged by your friendly local butcher, are not expensive.

On the other hand, many other foods either require real cooking talent, ingredients that are not widely available, or kitchen equipment that is higher end than a consumer could afford. That's when you are getting something special for your dining out dollar.

A steakhouse is somewhere you can take a client who has no real interest in food, or sense of exploration or discovery when it comes to dining, where you can still spend enough money on them to make them feel like you see them as important. It's a con.

 

[kherg007]

One thing to consider, and take it from me, I used to work back in the old days through college working the butcher life....(still have all fingers present and accounted for, Chloe will confirm this)...in the USA at least, not sure of Canada, but the US grades meat, and the best graded meat (most marbled, etc, thus highest quality) gets sold to restaurants, the next grade shows up in supermarkets. They are registered as Prime (best), choice, then select. Prime is what goes to the restaurants. Plus, restaurants often have better grills that can hit the meat with higher temps than your home oven...which can help a lot depending upon how you like your meat cooked. I tend to only get steaks when I go out...keeping the red meat consumption down, but when I do, enjoy the living hell out of it. In Oz we just got only grass fed, always a bit tougher than USA, but actually a bit better omega 3 wise... Thus endeth the lesson. Damn now I wanna steak...

 

[MissCroft]

One thing to consider, and take it from me, I used to work back in the old days through college working the butcher life....(still have all fingers present and accounted for, Chloe will confirm this)...in the USA at least, not sure of Canada, but the US grades meat, and the best graded meat (most marbled, etc, thus highest quality) gets sold to restaurants, the next grade shows up in supermarkets.

I briefly dated a butcher - the relationship didn't turn out well but, damn, the meat he would bring back from work was superb!

 

[kherg007]

I briefly dated a butcher - the relationship didn't turn out well but, damn, the meat he would bring back from work was superb!

One of the perks o' the gig...lol...

 

[Libido]

Harbour Sixty Steakhouse. :thumb: One word Expensive.

 

[Butler1000]

On those times when I go to a Steakhouse I actually usually get the prime rib. I can cook a steak at home but how often do most cook a prime rib at home?

This depends as well When I'm dining. Early in the evening definitely the Prime Rib. Late dinner and if it's still there it may be a bit overcooked.

 

[exnocomment]

Another vote for Tom Jones and Hys here. No matter what someone says, unless you're Heston Blumenthal, you're not going to cook a better steak at home. For those that like char umami with a medium rare or rare centre, get it done Pittsburgh-style!

 

[lomotil]

Although pricey, i stick to filet mignon/tenderloin only and always find the cuts much better and cooked to perfection at a steak house. Tenderloin from the store cooked in a pan at home isn't the same, even with good seasoning, and I'm not going to buy a barbecue to cook steak for myself a few times a year lol.

Steak houses general paint butter on the steaks towards the end of the grilling process for an extra "umami " boost which is not usually done at home. Maybe you should try the butter trick, no margarine substitutes.

 

[explorerzip]

Tom Jones located next to the King Edward Hotel is another nice steak house. Greek-family owned. Pretty good piano bar and you can sing along too.

I've walked by this place dozens of times. Always found it odd that a restaurant would be in the middle of a parking lot. Will have to try it sometime.

 

[jgd]

Without bragging, I believe I do the best steak period. I have been told this by many people who dine out often in top restaurants all over Toronto and the rest of North America. I agree with previous posts that its not that complicated. But I don't live in the core so I guess I don't qualify.
I also make the best martinis I have ever had.