Author: Arielle Burnett
Photography Mia Baylor, Dallas Anne Duncan
Girasoles
We visited Girasoles to find out what they consider to be the best steak in town. The cuisine at this fusion restaurant combines a creative mix of Mexican and Mediterranean flavors, only using fresh local ingredients.
Chef Zambrano considers the Tomahawk steak the best because it is USDA Black Angus. It is 100% beef with a beautiful marbling. The flavor when cooked correctly is unlike any other flavor around. There are not many places in the area that carry the Tomahawk, so it is unique to Girasoles. Chef likes to prepare the Tomahawk a specific way “Pan seared in duck fat for unimaginable flavors, marinated with a special blend of seasonings, and topped with our roasted garlic butter sauce.” He recommends the Tomahawk served medium rare to get the best flavor out of the meat.
The 42oz Tomahawk is presented to be shared by two although Chef admits many have ordered it as a single serving.
Chops and Hops
Chops and Hops is known as a relaxed steakhouse with a menu offering steaks, burgers, and of course chops. They serve meats that are sustainably raised without the use of added hormones or antibiotics. Chef Amanda Scott considers their Filet Mignon to be an excellent selection. “The filet is unique because it is 100% Black Angus.” Generally black angus tastes better and is more tender than other beef.
The restaurant’s beef is sourced from Farmers and Fisherman’s out of Atlanta GA. The beef itself comes from Lincoln Provision’s; a father son company based in Chicago Illinois.
When asked how she thinks the filet is best served Chef Scott said “With our new house rub! Medium rare.”
Butcher and Vine
Just in case you’re in the mood to cook at home, we went down the street to Butcher and Vine to find out what they would recommend. The butcher shop and wine bar offer a variety of the highest quality meats including center-cut filet, ribeye, and USDA prime steaks.
Chef Kory DePaola, who can be found in the kitchen of the Five Points restaurant location, suggests you select a ribeye from the butcher case. “It’s grass-fed, but also has a perfect ribbon of fat through the steak that helps keep it tender and full of flavor”.
When cooking at home one tip from Chef DePaola is to “Let the steak “temper” to room temperature before searing. This will ensure the outside can get a perfect crust while the inside cooks to a perfect medium-rare.” Chef does recommend the ribeye be cooked medium rare with compound butter rested on top.
While you’re grabbing the ribeye make sure you check out the market shelves next to the butcher counter that is stocked with items including locally grown produce and wine to go.
