Tag Archives: steak

Unique Steak Experience: Bern’s, Tampa

26 Apr

From the outside, Bern’s Steak House is a plain white building with few windows, marked by a plain sign. However, its size hints at the gastronomic adventure to come. Inside, the many dining rooms of the Steak House are bustling; we sat at the end of the long Rhone Room.

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We kicked off our meal with steak tartare and heart-shaped toasts. The regular portion is large enough for 2-3 people to share.

Bern's Steakhouse: steak tartare

Perfectly grilled butterflied shrimp served with two slices of garlic crostini. DSC01573

Unlike most steakhouses of this caliber, steak entrees at Bern’s come with appetizers and sides: French onion soup and a simple garden salad.Bern's: French onion soup Bern's: salad

I ordered a 7 oz Chateaubriand, which arrived a perfect medium-rare as I had requested. The steak had a great crust and a melt-in-your-mouth red interior. It was accompanied by the best fried onion strings I’ve ever had – delicately battered, and not greasy at all. Shredded carrots and sauteed kale were the vegetables of the day – probably not something I would have chosen on my own, but alright.

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Amazing food abroad: Madame Janette’s, Aruba

27 Jul

Ask anyone where to eat in Aruba, and Madame Janette’s will likely be on the list. It’s not a place you need to try once if you take a trip to Aruba…. You’ll want to go back a second time. (Yes, we did go twice, during our 8-day trip to Aruba. They were perfect as our first and last dinners on the island).

Madame Janette's - bread and pickled onionsFrom the high-rise hotels in Palm Beach, Madame Janette’s is only a 10-minute taxi ride away. The restaurant’s large patio, lit up with strings of coloured lights, glows in the middle of a quiet residential area. The atmosphere is amazing whether you’re sitting out on the terrace under the lights around the little gazebo where a guitarist plays all evening, or on the covered deck area around the terrace.

Each meal kicks off with a basket of soft garlicky bread, served with garlic butter and pickled onions. Don’t be fooled by the simplicity of the bread basket – this is really yummy bread!

Madame Janette's - Hungarian Goulash SoupHungarian Goulash Soup

Madame Janette's - Kasi’s ChorizosKasi’s Chorizos 

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Above: Madame’s Termidor Gratin – chunks of lobster and shrimp gratinated with spinach and Gouda cheese. It’s definitely one of the heavier appetizers, but great for sharing.

Another big draw at Madame Janette’s is the extensive beer list – at least sixty bottles, about half of which are Belgian beers. Whether you want a Belgian Trappist beer, a German wiessbier, the original Czech Budvar, or something from San Francisco, Madame Janette’s has it, and serves it with the proper glass.

Below: The Old Butcher Steak – cooked to a perfect medium-rare as my husband requested. The almond mashed potatoes on top were a terrific twist.

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Restaurant-quality steak without a grill

19 Jan

It’s winter, and you can’t barbecue outside. Or maybe you just don’t own a bbq. No fear, you can cook up a fantastic steak indoors, if you have a gas stove.

IMAG17291. Put oven rack at the highest slot. Preheat oven to the “Broil” setting.

2. Line a pan deep enough to hold juices with aluminum foil.
Place beef loin strip steaks (also known as New York strip steak or strip loin), ¾ inch – 1 inch thick, side by side.

3. Season both sides of each steak with Montreal steak seasoning, to taste. (Montreal steak seasoning contains black pepper, sea salt, crushed red pepper, garlic, paprika.)

IMAG17344. Place steaks in the oven. Align the pan in the direction of the broiler. Broil with oven door partially open (see left) for 7 minutes.

5. Turn steaks over and rearrange if necessary, to ensure that all steaks cook to the same degree. Broil for an additional 6  minutesstrip loin steaks

*** When broiling with the oven door partially open, the knobs on your stovetop will likely become very hot. Keep this in mind if you intend to use your stovetop. I like to wear an oven mitt to remind myself not to touch the knobs with my bare hands!

Steaks are now done! (Medium rare to medium)

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We like to top our steak with an egg, and serve it with a side of green veggies like bok choy, along with mushrooms and onions sauteed in sherry.

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