5.357 Chicago Cowboy Steak

-Cycle 5, Item 357-
28 (Sun) December 2014

Chicago Cowboy Steak


at Chops Chicago Steakhouse (Greenbelt 5)


with the family

Christmas with the Family in the PHL, Day 5 (see previously 5.356 Soy Cake with Three Kinds Mushrooms).

Family in town.  Arrived Wednesday.  Their second visit to the Philippines since I relocated here (see previously 5.121 Lechon).  We fly back tomorrow to Korea together.  Having everyone around, just hanging out, made it feel like home.  We should do this more often.

Following the urban allure of Manila and the coastal charm of Anilao, the final day was spent amidst the modern glitz of Makati, an afternoon walking around Greenbelt Mall (see generally 5.013 Tinapa Roll...).

 I've been wanting to try this place...

...seeing it on the way to Peking Garden next door (see generally 5.244 Scrambled Egg...).

Even after 20 attempts, they still couldn't synchronize the jump, dumbass kids.

Dumbass kids.

Chops Chicago Steakhouse is an American restaurant.  Specializes in steaks, offering various cuts and grades and sources, some dry-aged.  Based on prices (high), menu (detailed), sides (separate), and location (Greenbelt), the place would seem serious about steak.

5,100 PHP (115 USD), though about half of the 21 oz. weight comprised bone and fat, so I'd estimate 5,100 PHP for 300 grams (172 USD per pound)--the most expensive American-style steak that I've ever had; the Japanese-style steak in Kobe was far more, 19,100 JYP for 160 grams (456 USD per pound) (see generally 5.143 Good Award Kobe Beef Steak Course).

As a direct consequence of today's experience, I shall henceforth impose upon myself 2 limitations where steaks are concerned (at least when I'm paying for it): (1) no more ribeye--an all-around reliable cut in terms of flavor and tenderness, but it typically comes with way too much excess fat; from now on, sirloin or tenderloin only; (2) no more dry-aged--I suppose that I could the difference in a side-by-side comparison, but that difference in taste/tenderness is subtle, not enough to justify the double/triple/quadruple price differential; in fact, forget about the wagyu or Black Angus or Prime or other grading/source indicator that ups the cost; at any decent steakhouse, even the cheapest piece of meat should be good.  Lessons hard-learned, conclusions long-overdue.

Caesar Salad (3.0)--on the house!

 Skillet Buttered Corn (3.5) + House Fries (3.5)--for the dumbass kinds: best corn ever + perfectly crispy shoe string fries.

The Chicago Cowboy* Steak was good, I guess.  It came with an odd spice rub, somewhat sweet, that overwhelmed the beef flavor, not in a good way.  But then, after I'd sent it back to be cooked a bit more, the meat tasted cleaner on the second serving, as if the reheat had dissipated the spices.  Tender, yes, but when is ribeye ever not tender?  In terms of either taste or texture, I didn't discern any benefit from the dry-aging--totally not worth the extra money, maybe not even by half.  Cost aside, I did enjoy the steak in the end, the little that was actually meat.

In the steak context, "cowboy" typically refers to a ribeye with the rib left in, often extending beyond the meat for dramatic effect, also called "tomahawk chop."

Too much on the rare side; though I've historically preferred my beef to be bloody, I'm beginning to lean towards medium-rare these days for the extra chew in the crust.

 Bone and fat and gristle; lost juices from lack of resting.

Happy birthday to me.

The special occasion warranted the pricey steak.

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