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I'll steak a claim for more; Expensive.. but steakhouse is up there with the best.

Byline: TamCowan Award winning critic

Right, let's cut to the chase. This week's restaurant is simply called Steak and it's slap-bang in the heart of Edinburgh, one of Europe's top culinary hot spots.

So no ifs, buts or maybes - the steaks had better be good.

And they were. Very good. Quite frankly, the delicious slabs of beef were on a par, in my humble opinion, with the very best steakhouses in Las Vegas and New York.

Closer to home, I'd say they were also right up there with two of my Glasgow favourites - The Grill on the Corner and The Grill Room in the Square (a previous Hot Plate Award winner).

Just out of interest - and with emails to the usual address - any other nominations for the best steak in Scotland? My pal Andy described his fillet (on the bone) as "the finest steak I've had in a long, long time" and I could only nod in agreement.

And you know what? My steak wasn't even cooked properly!

Nope, I'd asked for my Aberdeen Angus fillet to be medium/well, but it was unquestionably more like medium/rare. However, it was utterly delicious (my mouth still waters when I think of that chargrilled outer crust) and, hey, maybe it's time this philistine from Motherwell stopped having his steaks cremated to the point they can only be identified by their dental records.

In keeping with most trendy steakhouses these days, a little bit was served alongside the beef, but I always think it's way too rich.

Apart from anything else...

marrowbone? Come on, do you think I'm a dug? In fairness, Andy scooped his out of the bone and ate every last bit and, on the way home, I couldn't help noticing that his hair looked glossy and shiny.

Anyway, folks, launched in 2012, it's clearly all about the beef at Steak and they offer a trio of breeds, all Scottish, served on or off the bone.

A quick warning, though. The central location (Steak is a short walk from the Edinburgh Playhouse and it boasts an EH1 postcode) means it's not cheap and I reckon you're looking at PS50 a head for three courses with a modest bottle of wine.

On this evidence, however, it's worth every penny.

We were well looked after by Michael and my only criticism of our young waiter is that he didn't provide us with scarves and gloves as the restaurant interior was, to say the least, a bit on the chilly side. Yep, it was almost a "keep the jacket on" job.

Our wine (a nice Rioja) was also "the wrong side of cold", according to Andy.

And I'm afraid the butter served with the bread had absolutely no chance of being spreadable in these sort of conditions.

Oh yeah, the bread. Don't miss it. One variety - the bacon and cheese flavour - would certainly test the will power of anyone on the Atkins Diet.

The Iberian ham was off, so I started with a nice bit of pan-fried cod that actually appears (with chips etc) on the main courses.

It was very nice. Fresh, tasty and perfectly cooked.

Andy tried the kedgeree. Flaky fish, rice, parsley, hard-boiled egg, curry powder, butter and maybe even a wee sultana or two.

Well, that's what should be in it but we'll never know the ingredients of Andy's as he Hoovered it in double-quick time. "First class, tip top," he said.

The steaks, as I've mentioned, were amazing. But let's not ignore the sides. First up, I love that the steaks are all served with a sauce.

My peppercorn sauce was hot and spicy as requested (cheers, chef) and I also loved the side order of creamed leeks, peas and bacon. The triple-cooked chips in beef dripping? Yep, every bit as good as they sound.

In fairness, they might have been triple-cooked FROZEN FRIES in beef dripping, but I'm not 100 per cent sure.

Anyway, who cares when they taste this good? Talking of taste, don't miss the rather strange-sounding dessert called peanut butter s'mores.

It was described to us as "digestive biscuits, peanut butter and marshmallow, blowtorched" and, while incredibly sweet, it was also incredibly delicious.

"I'll leave that to you," said Andy.

"I don't have a sweet tooth."

As a Wishaw boy, he's probably just glad to have teeth!

tam.cowan@dailyrecord.co.uk STEAK Telephone: 0131 556 1289 Open: Seven days (dinner only). Wheelchair access: No Bill for two (with wine): PS114 Food: 9/10 - Sensational steak.

Service: 4/5 - Well worth the tip.

Decor: 3/5 - Modern, contemporary... but very cold Toilets: 4/5 - Smart and clean. Value: 4/5 - Fair prices for fab food TOTAL 24/30 ROAST TURKEYKellyBronze Turkey (4kg, 6kg, 7-8kg) 1 large peeled onion Salt and Pepper for seasoning HOW TO MAKE THE PERFECT CHRISTMAS ROAST TURKEY Each week a top chef shows you how to make a perfect dish. This week Paul Kelly, owner of Kelly Turkey Farms, steps into help. The Kelly family celebrated 25 years of producing their award-winning KellyBronze turkey in 2009. Here Paul shows how to make a perfect Xmas roast with a KellyBronze turkey.

Method: ? Remove turkey from the fridge two hours before cooking.

Place the bird breast down in a roasting tin and season the back with salt and pepper. Grown to full maturity, KellyBronzes have plenty of natural fat, most of which is on the back of the bird and percolates through the breast so the turkey cooks in its own juices. This means it cooks quicker than many turkeys.

Put a large peeled onion in the main cavity for extra flavour. Don't stuff the turkey, as this slows the cooking down and can dry out the meat.

Pre-heat oven to 180C. Put the turkey in the oven (2 hours for 4kg, 21/2 hours for 6kg and 3 hours for 7-8kg). Thirty minutes before the end of the cooking time, turn the turkey over to brown the breast.

Season the breast and insert your meat thermometer (which comes with your turkey) halfway through the thickest part of the breast and put back in the oven.

Check every 10 mins until thermometer reaches 65C and remove from oven. Stand for 30-60 minutes before carving.

The stock from a KellyBronze turkey is truly the best. Skim the excess fat from the top of the stock and then scrape all the delicious crispy bits off the bottom of the roasting tin. Re-heat the stock for use.

Order your turkey from www.

kellyturkeys.co.uk/suppliers.aspx.

This article is in association with Taste Communications, Scotland's Food Champions.

Tam's hot plate leaders ? THE UNICORN INN 30/30 ? 15 Excise St, Kincardine, Fife, FK10 4LN ? LA PARMIGIANA 29/30 ? 447 Great Western Road, Glasgow, G12 8HH ? THE STATION HOTEL 29/30 ? 92 Station Road, Shotts, ML7 4BJ LA FAMIGLIA 28/30 111 Cleveden Road, Glasgow, G12 0JU ? ELLISLAND HOUSE HOTEL 28/30 19 Racecourse Road, Ayr, KA7 2TD ? THE KAILYARD BY NICK NAIRN 28/30 Hilton Doubletree Dunblane Hydro, Perth Road, Dunblane, FK15 0HG ? THE ORANGERY 28/30 Seamill Hydro Hotel, 39 Ardrossan Road, West Kilbride, KA23 9ND ? THE VILLAGE CURRY HOUSE 28/30 129 Nelson Street, Glasgow, G5 8DZ ? PANEVINO 28/30 1075 Argyle Street, Glasgow, G3 8LZ ? DANTES 28/30 48-50 Bridge Road, Edinburgh, EH13 0LQ ? THE BLACK BULL 27/30 2B Montgomerie Street, Tarbolton, Ayrshire, KA5 5PR.

THE FISH PEOPLE CAFE 27/30 350 Scotland Street, Glasgow, G5 8QF ? THE WEE GUY'S 27/30 51 Cochrane Street, Glasgow, G1 1HL ? LOCH LEVEN SEAFOOD CAFE 27/30 Onich, Fort William, PH33 6SA PAPA-DOMS 27/30 95-97 New Road, Ayr, KA8 8DD ? CENTRAL MARKET 27/30 ? Bell Street, Glasgow, G1 1PA BAR SOBA 26/30 104 Hanover Street, Edinburgh, EH2 1DR ? MOTHER INDIA'S CAFE 26/30 ? 1355 Argyle Street, Glasgow, G3 7RU RHUBARB 26/30 122-124 Nithsdale Road, Pollokshields, Glasgow, G41 5RB ? YEN 26/30 28 Tunnel Street, Glasgow, G3 8HL ? THE GEORGE STREET BAR AND GRILL 25/30 The Roxburghe Crowne Plaza Hotel, 38 Charlotte Square, Edinburgh, EH2 4HQ ? THE COCK & BULL 25/30 Ellon Road, Balmedie, AB23 8XY.

GREEN GATES 25/30 Queen Street, Stirling, FK8 1HN ? NEW SKY DRAGON 25/30 ? 944 Crow Road North, Glasgow, G13 1JD ? THE WIDE MOUTH FROG 25/30 ? 100 Hagen Drive, Motherwell, ML1 5RZ 121-123 West Blackhall Street, Greenock, PA15 1YD ? THE ELPHINSTONE HOTEL 24/30 145 High Street, Biggar, ML12 6DL ? FLEMING'S BAR AND GRILL 24/30 222 Ayr Road, Newton Mearns, Glasgow, G77 6DR ? ZITTO 24/30 10 Quality Street, North Berwick, East Lothian, EH39 4HP ? DOBBIES GARDEN CENTRE 23/30 75 Kings Inch Drive, Glasgow, G51 4FB ? THE REAL FOOD CAFE 23/30 Tyndrum, Perthshire, FK20 8RY ? LA MESA 22/30 12 New Street, Paisley, PA1 1XY ? SHISH MAHAL 22/30 63a High Street, Musselburgh, EH21 7B2 ? THE ALLAN WATER CAFE 21/30 15 Henderson Road, Bridge of Allan FK9 4HN ? LA GONDOLA 21/30 435 High Street, Kirkcaldy, KY1 2SG ? BRASSERIE AT THE HYDRO 21/30 Crieff Hydro Hotel, Ferntower Road, Crieff, PH7 3LQ GRAZE 21/30 1-5 Crossroads, Dalry, KA24 4JF SI! 20/30 18 Kilwinning Road, Irvine, KA12 8RU ? ROMEO AND JULIET 18/30 ? Kilbirnie Road, Dalry, Ayrshire, KA24 5JS ? THE COCKATOO 18/30 Old Craighall Road, Dalkeith, EH22 1RZ ? THE KILDONAN HOTEL 17/30 Kildonan, Isle of Arran, KA27 8SE ? THE BRIDGE OF ORCHY HOTEL 15/30 Bridge of Orchy, Argyll, PA36 4AD STEAK 14 Picardy Place, Edinburgh EH1 3JT

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DELICIOUS ... Aberdeen Angus fillet with peppercorn sauce
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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Geographic Code:4EUUK
Date:Dec 14, 2013
Words:1590
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