FA­THER KNOWS BEST

Celebrity chef Mark McEwan and Drew Ellerby of One restaurant joined us on a sunny af­ter­noon to ’cue up and taste the best cuts of steak from some of the city’s top butch­ers and glam gro­cers, just in time for Dad’s big day.

Bayview Post - - Contents -

For dad’s day, Mark McEwan scours the city for T.O’s top steak

WIN­NER WET-AGED NEW YORK STRIP LOIN PUSATERI’S

This one has the best fat flavour, says McEwan. “The fat tastes caramelized, and it has a pro­nounced beef flavour. Su­per ten­der, just the right cut and thick­ness.” Ellerby says, “It tasted like what a steak was sup­posed to taste like,” says Ellerby. 2901 Bayview Ave., $26.99/lb

RUN­NER-UP NEW YORK STRIP LOIN CUMBRAE’S

“Nice and ten­der and nicely mar­bled,” says McEwan. “It’s still a very good steak, just slightly less so.” Ellerby points out, “It was the right cut and thick­ness. The butcher­ing on it was great.” 1589 Bayview Ave., $34.99/lb

PRIME STRIP LOIN AN­GUS OLLIFFE

McEwan and Ellerby like the steak but agree it lacks the flavour of the top two. It was ten­der but cut too thinly. “It cooks faster so you can’t get a bark on the steak,” says McEwan. 1097A Yonge St., $39/lb

WET-AGED RIB-EYE MAGEN MEATS

“Rib-eyes should be thick so you can caramelize the fat. A skinny rib-eye doesn’t do the cut any jus­tice,” says Ellerby. McEwan says it was ten­der but av­er­age. 1118 Cen­tre St., Unit 21, Thorn­hill, $65/kg

AAA NEW YORK STRIP LOIN SUM­MER­HILL MAR­KET

“It tastes grassy but also has a lot of mar­bling,” says McEwan. The chefs both agree that it was fine over­all, but it was “a bit short on flavour.” 446 Sum­mer­hill Ave., $22.99/lb

WAGYU TEN­DER­LOIN, GRADE 4–6 HEALTHY BUTCHER

Ellerby likes how nice and ten­der this cut is. McEwan says, “The taste had some grassy notes at the end, which made it that much more in­ter­est­ing.” 298 Eglin­ton Ave. W., $48/lb

TOP SIR­LOIN VINCE GASPARRO’S

“The flavour is al­right, it’s just the cut,” says Ellerby. “You need to mar­i­nate a steak like this. If you sliced it thick and made sand­wiches, you could do a nice job,” says McEwan. 857 Bloor St. W., $13.99/lb

GREG DEAN / Sig­na­tureGold COVER PHOTO CREDIT

BUT­TER IT UP! Top your steak with some but­ter in its last minute on the BBQ. “The caramelized but­ter solids are amaz­ing,” McEwan says.

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