Restaurant: Manhattan Restaurant – Sterling Silver Steak
Cuisine: American/Regional/West Coast
Last visited: December 16, 09
Price Range: $20-30
1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!
Sterling Silver Centre Cut Steak: 6
Ambiance: 1.5 (for a hotel)
To see my Manhattan appetizer review
To see my Manhattan dessert review
On the table:
- Sterling Silver Steak 6/6
- 7 ounce Centre cut tenderloin with truffle mashed potatoes and broccolini $36
this is deserving of a 6/6, but overall it’s a 5/6. I still think Manhattan Gotham’s is a notch better.
- I am a filet mignon girl. If I’m ordering steak I’ll pretty much always order this cut and always order it medium rare.
- Sterling Silver steaks are premium steaks from grain-fed cattle. They are hand-cut and represent the top 12% of all beef. It’s pretty damn good.
- The first right step was starting with a quality ingredient. The second right step was making it right upon order. The chef didn’t start cooking my steak until I was done with my appetizers. There weren’t many people there so he really took the time to make this.
- I asked for it medium rare and it was perfect. It was lightly seasoned with salt and freshly cracked black pepper, had beautiful grill marks and the inside was perfectly pink and warm.
- I cut into it with ease and it was like eating soft cheese. It was so buttery and smooth and the fat was so marbleized it cooked throughout the steak and made it super juicy and tender.
- The sauce was a rich thick red wine reduction with maybe some balsamic vinegar to give it a tang. It was actually very reduced, thick, and sticky. Almost as reduced as So.cial at Le Magasin, but till this day So.cial still takes the lead. A minor complaint is that they served too much gravy with it. I can’t really complain because the sauce was SO good, however my steak and potatoes were swimming in it
- The mashed potatoes were 6/6 too! It looks super plain and bland, but it was full of flavour. It’s one of the best mashed potatoes I’ve ever had . They were super creamy almost like the texture of a creamy yogurt. It was completely pureed and tasted like there was pureed roasted garlic in them. I was definitely in awe because I have no idea how they could get potatoes so flavourful with them still being completely white. The truffle oil was also very apparent and it brought such a delicate sweetness yet distinct flavour to the potatoes. The potatoes I could eat by themselves easily...a whole bowl of it too, but with the gravy – that just put them over the top!