THE GRILL ROOM at the Fairmont Chateau Whistler
Pemberton Meadows Dry Aged Ribeye
It takes a brave chef to showcase a plain steak as the standout feature item on her Canada 150 Menu, available all summer. “I’m from Calgary,” explains Executive Chef Isabel Chung. “I couldn’t not put beef on the menu.” Beyond provincial patriotism, Chung is confident that this dry-aged ribeye is the best she’s ever tasted. We wholeheartedly agree!
The Red Angus cattle are naturally raised in nearby Pemberton Meadows, where the animals live outdoors, roam freely, and are fed an additive-free diet of home-grown hay, crushed oats and barley. The sides are dry-aged for 35 to 40 days by Two Rivers Specialty Meats. Dry aging improves the beef by breaking down the connective tissues and proteins, making it juicy and tender.
“They haven’t shared their secrets,” says Chung, “but this is the best dry-aging program I’ve ever seen in Canada. We’ve tasted it against Canada Triple A, Snake River Wagyu and USDA Prime. Nothing beats the flavour.”
Indeed. After a sizzling char in the Fairmont’s heavy-duty Montague Broiler, which sears the meat from top and bottom, the fat melts into liquid and the tender, caramelized beef oozes with sweet, nutty flavour. If this makes you feel too much like a caveman than a proper Canadian, you could always add the restaurant’s cedar-smoked steelhead trout salad.
Pair it with: Anarchist Mayhem
Bold, full-bodied merlot with dark blueberry, plum and smoked meat notes.
604-938-8000 | fairmont.com/whistler/dining