Chop Steakhouse & Bar’s Executive Chef Stephen Clark and Award-Winning Vancouver-based Chef Alex Chen have reunited to create the limited-time only Steak Masters menu, celebrating all things steak.
Chop is committed to steak excellence and combines the outstanding quality of 100% Canadian beef with modern culinary techniques to ensure each steak has as much flavour as possible and done perfectly time after time. Chef Stephen Clark and Chef Alex Chen have made sure these core principles are reflected in the Steak Masters menu.
This menu features four unique dishes and is available at Chop Richmond from February 27 until April 7, 2020 before moving across Canada to Chop restaurants in Edmonton, Greater Toronto Area, Regina, Calgary and Winnipeg later in the year. We were excited to see this menu kick off at Chop Richmond and we got an inside scoop on the delicious Steak Masters menu.
Behind the Scenes
At Chop Steakhouse, they’re committed to steak excellence – combining great, 100% Canadian beef with state-of-the-art technology that guarantees maximum flavour and perfection every time. In the kitchen, Chop’s skilled chefs craft all of their steaks with this beautiful Montague steakhouse broiler that can reach temperatures of over 900ºC to create the perfect crust and cook them way faster than any kitchen at home. This is one of many reasons why I love going out to steakhouses! Steaks just don’t taste the same at home.
When their kitchen is slammed with orders, they use a grid system for the steaks to ensure they are cooked exactly to your preference.
Steak Tartare
The steak tartare is made with hand chopped Certified Angus Beef and served with a stack of house-made Russet potato chips. They use an aged top sirloin that is fresh cut so it doesn’t oxidize. According to Chef Stephen, a good indication of high quality meat is the bright red colour. This steak tartare appetizer is a great item to start the meal.
Sirloin Cap Picanha
This dish features an 8oz Smoked Sirloin Cap Steak, smothered in chimichurri and Brazilian spices and served with potatoes and broccolini. The chimichurri and Brazilian spices are brilliant and make the steak so flavourful. While the chefs recommend ordering it medium rare, they’re happy to customize based on diner preferences. A good item to order all for yourself, but you can also share a few pieces if you feel inclined to.
Tomahawk for 2
If you are here celebrating something special or just excited about a night out, the tomahawk for 2 is a great deal. The massive 40oz rib eye has a black pepper crust and is served with a brandy peppercorn sauce, creamed corn, roasted baby potatoes and cauliflower. It is massive and can definitely serve more than 2 people depending on your appetite. Also, that creamed corn is fantastic!
The seasoning on the steak is simple, but the rib eye has so much natural flavour of its own which shines through. The Tomahawk is the star of this menu and a perfect example of how Chop celebrates steak. When cooked with the Montague broiler, the texture and flavour of this beautiful rib eye really shines through and showcases Chop’s commitment to steak excellence – just thinking about it is making me salivate all over again!
Pineapple Upside-Down Cake
The last item on the Steak Masters menu is their Pineapple Upside-Down Cake. You gotta have dessert on the menu to complete the evening. It is a rum cake with caramelized pineapple, buttermilk gelato, candied pecans and a burnt rosemary marshmallow. A good way to end the meal and satisfy that sweet tooth.
Final Thoughts
Chef Stephen Clark and Chef Alex Chen did a great job on the Steak Masters menu – these four items are very refined and show off their love of steak. While the Steak Masters menu is not large, Chop offers plenty of other options, including steak, seafood, salads and more, soyou’re sure to find something for the whole family to enjoy!
Address:
10251 St Edwards Dr, Richmond, BC
Website:
https://chop.ca/steakmasters
Disclosure: This post is sponsored by Chop Steakhouse. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Chop Steakhouse.
