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A Cut Above the Rest: Sizzling Steaks

What’s your love language? Physical touch or words of affirmation? For me, it’s steak. As a discerning and diehard steak lover, you have a trusted source, and the feeling is that straying into the unknown is risky. What if you go somewhere new and they give you a well-done steak? (Perish the thought!) Worse: what if it’s (dun dun dunn) tenderized? (Muffled screaming.) Fear not, steak lovers, I’m here to help. Let me guide you through the “high steaks” world of restaurants and point you to the classiest regional establishments that take the art of steak seriously: I’m talking low risk, high reward. Sharpen your steak knives…feasting awaits!

Tomahawk Chop for Two at High Steaks Steakhouse; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

“You’ll look sweet upon the seat of my Tomahawk Chop for Two.” That’s how the classic song goes, right? High Steaks Steakhouse at Thunder Valley Casino wants you to cozy up with your dining partner for this deeply carnivorous meal of delicious, ribeye steak on the bone. Weighing in at a whopping 48 ounces, it comes with complimentary sauce options like au poivre (peppercorn) or beurre blanc (if you’re feeling especially saucy); you can also go wild with amazing add-ons, like Point Reyes blue cheese crust or shaved seasonal truffles. Just make sure you order some sides to share, like the au gratin potatoes or romesco brussels sprouts, and please peep the dessert menu if you’re into cheesecake. As George Takei would say: “Oh my.”
1200 Athens Avenue, Lincoln, 916-408-8327, thundervalleyresort.com

Petit Chateau at La Provence Restaurant & Terrace; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

La Provence Restaurant & Terrace has been bringing the flavors of the French Mediterranean to the Sacramento region for 19 years, so they clearly know what they’re doing, when it comes to cuisine. French vacation on your wish list? Well, pack up your taste buds! You’ll be whisked away on a culinary odyssey with their Petit Chateau: a tender, succulent fire-grilled petite tenderloin enveloped in a red wine demi-glace that comes with roasted garlic mashed potatoes, seasonal vegetables, and a Provençal tomato. Appetizer-wise, be like Captain Kirk on vacation and “boldly go”: try the escargot, sautéed in a Provençal herb compound butter with toasted brioche, or say bonsoir to frog legs, marinated in basil with a crispy panko crust, Aleppo pepper beurre blanc, Meyer lemon beurre blanc, and a petite salad of arugula with pickled onions. Bon appetit!
110 Diamond Creek Place, Roseville, 916-789-2002, laprovenceroseville.com

Chuck’s Prime Porterhouse at C. Knight’s Steakhouse; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

C. Knight’s Steakhouse harkens back to an era of dark wood interiors, suits, and the Glenn Miller Orchestra, when steakhouses were the height of fine dining and not the haven of denim and crayons that they are today. Ensconce yourself in a cozy booth, hit up your bartender for an Old Fashioned, and try Chuck’s Prime Porterhouse: 24 ounces of grain-fed Angus beef that’s dry-aged and served on a buttery, 500-degree plate, this steak will haunt your dreams in the best possible way for years to come. Feel free to gild the lily with some add-ons, like a fried egg or creamy horseradish; and be sure to indulge in some decadent sides, like their legendary “Green Phunque,” aka, the tastiest cream of spinach you’ve ever had, featuring smoky bacon and three types of mushrooms, topped with aged cheddar, and broiled till bubbly. I know, right? Oh, and don’t sleep on the bacon brussels sprouts gratin appetizer either. We know you’ve got room—there’s always room.
2085 Vine Street, Suite 101, El Dorado Hills, 916-235-1730, cknightssteakhouse.com

New York Strip at Land Ocean; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

Land Ocean has a hearty variety of steak options, but there’s no shame in being normcore: You can never go wrong with their classic 14-ounce New York Strip (the equally flavorful, slightly healthier sibling of the ribeye). Cooked to perfection, it comes with mashed potatoes, grilled asparagus, garlic mushrooms, onion rings, and herb butter (honestly, what more could you want?). Allow me to back up for a moment, however; when it comes to appetizers, I’m all about the tenderloin wellingtons featuring delicious meat encased in pastry with brandy peppercorn sauce and béarnaise. A must-devour dish, indeed.
1151 Galleria Boulevard, Suite 241, Roseville, 916-407-5640; 2720 East Bidwell Street, Folsom, 916-983-7000, landoceanrestaurants.com

Maminha com Queijo at Flame & Fire ; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

Flame & Fire offers the ultimate steak experience, thanks to the Brazilian cuisine known as churrascaria, where cowboys or “gauchos” slow-roast beef from their cattle herds over a flame pit or “churrasco” and carve it at the table to show their skill. At Flame & Fire, roving servers bring huge skewers of barbecued meats to the table and carve it directly onto your plate. And when I say skewers, what I really mean are swords. And I’m not just talking any old steak, either. I’m talking Tomahawk, Picanha (prime-cut sirloin), Bife de Alho (garlic steak), Maminha com Queijo (tri-tip with cheese), and Filet Mignon! Plus, you’ll gorge on a veritable feast of accompanying sides like seasonal cold salads, Brazilian specialties, charcuterie, and my favorite: pao de queijo (Brazilian cheese bread), aka, the definition of deliciousness. And this bountiful feast is best accompanied with Brazil’s national drink, the Caipirinha, a dangerously delicious signature cocktail made with cachaça, sugar, and lime. Que bonito!
963 Pleasant Grove Boulevard, Suite 100, Roseville, 916-790-5750; 380 Palladio Parkway, Suite 305, Folsom, 916-839-3535, flameandfire.com

Black Angus Filet at Sutter Street Steakhouse; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

“Filet all day”—that’s what the shabby chic sign in my living room says. Folsom’s Sutter Street Steakhouse has you in good hands if you’re a filet fan (who isn’t?). Their certified Black Angus Filet (six or 12-ounce) is specially prepared at temperatures more than 1,000 degrees, which means two things when it’s cooked medium rare: juicy and delicious. Your tender filet comes with garlic mashed potatoes and herb compound butter, and you could do worse than add some tasty cheddar potato cakes, sautéed spinach, or asparagus on the side. But let’s talk appetizers: I wholeheartedly recommend starting with the warm brie and bacon jam with arugula and grilled ciabatta. Oh mama. And maybe, just maybe, finishing things off with a vanilla bean crème brulée. I’m not going to tell you your life. You know in your heart it’s only right.
604 Sutter Street, Folsom, 916-351-9100, sutterstreetsteakhouse.com

Ribeye Cap at Q1227; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

Q1227 is a relative newcomer to Roseville, but this chef-driven restaurant has been making big waves ever since opening four months into the pandemic. It says right there on the wall “food is our language of love”—folks, this is a restaurant that gets us. Elevated comfort food is what they’re about, and steak-wise, you’re in truly good hands: there’s excellent a la carte Angus beef, like the three-ounce Japanese wagyu, 18-ounce cowboy ribeye, and 10-ounce filet tenderloin. But the secret steak star of the menu is the Ribeye Cap: all the flavor of a ribeye with the delicateness of a tenderloin, aka, the kind of steak your butcher keeps for themselves because it’s so good. Chef Q cooks it to juicy perfection and serves it atop a mouthwatering mix of fire-roasted tomatoes, garden fresh spinach, wild mushrooms, and Maldon Sea Salt. If you’re feeling fancy, you can add fresh-shaved Velarde truffles (when available). Speaking of appetizers, it’s my moral duty to inform you of the Q1227 Chicken Fried Lobster Bites, served with creole remoulade and Chef Q’s season all. Don’t cry when it’s over, smile because it happened. Or just order double.
1465 Eureka Road, Suite 100, Roseville, 916-899-5146, q1227restaurant.com

Filet Mignon Florentine at Henry’s Steakhouse; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

Good things come in small packages, like filet mignon from Henry’s Steakhouse at Red Hawk Casino. Try their hardwood grilled Filet Mignon Florentine: six ounces of pure perfection alongside mashed potatoes, spinach, beef reduction, and crispy onions. When it comes to sides, it’s hard to resist the siren song of their house macaroni and cheese (you’re only human!), but the Old Bay wedge fries are comfort food at its finest and should be mandatory—especially if you worship Old Bay Seasoning like I do. And when it comes to dessert names, let’s just say Henry’s has a flair for understatement. “Chocolate and Nuts”? I mean, I guess. Unless it’s house-made chocolate malt ice cream, crème anglaise, brownie, brown butter almond cake, candied nuts, and whipped cream. Well, why didn’t you say so? Sign me up!
1 Red Hawk Parkway, Placerville, 888-573-3495, redhawkcasino.com

Choice-Cut Ribeye at Smith Flat House; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

The downstairs converted-cellar restaurant at the Smith Flat House was once the opening to the Blue Lead Mine dating back to the 1800s. Fast forward to today, and the atmospheric setting is perfect for a cold-weather meal, like the truly mouthwatering 14-ounce Choice-Cut Ribeye with slow-roasted marble potatoes, butter-fried French breakfast radish, and whipped garlic butter. And if we’re talking appetizers, you could do worse than start your meal in the lap of the gods with a baked camembert: puff pastry-wrapped Marin French camembert with orange marmalade, honey lemon vinaigrette, arugula, candied ginger, and grilled house-made bread. The best part? You won’t have to work nearly as hard to strike it rich!
2021 Smith Flat Road, Placerville, 530-621-1003, smithflathouse.com

Bone-in Filet at Ruth’s Chris Steak House ; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

You want to get out of here, you talk to Mad Max; you want steak, you talk to Ruth’s Chris. Ruth’s Chris Steak House is synonymous with delicious steak, and their menu will not disappoint. With almost every possible type of cut to choose from, starting from the classic filet mignon all the way up to the big daddy 22-ounce tomahawk or the 40-ounce porterhouse for two. But don’t sleep on the 16-ounce Bone-in Filet. A juicy cut of tenderloin served on the bone, this baby is butter-soft and broiled to perfection using Ruth’s 1,800-degree broiler so that flavor is locked in tight. And you must complement all that flavor with a delicious side; perhaps roasted brussel sprouts with bacon and honey butter, lobster mac and cheese, or potatoes au gratin with three-cheese sauce. And since you’re already indulging, why fight it? Order the chocolate sin cake (rich flourless cake, ganache, and raspberry sauce) and then slide right on into a peaceful food coma: It’s what Ruth would have wanted.
1185 Galleria Boulevard, Suite P-120, Roseville, 916-780-6910, ruthschris.com

Sizzling Filet at The Snooty Frog; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

Fun fact: Cameron Park’s The Snooty Frog first opened in 1983. They took a break in the middle but managed to reopen in their original Burke Junction location in 2008 and have been going strong ever since. With a menu comprised of only the freshest ingredients and quality cuts of meat, “The Frog” is still a local favorite. The hit menu item is their Sizzling Filet: tender prime-cut filet mignon with sautéed mushrooms and red mashed potatoes, served directly from the grill to the table on a piping hot sizzle platter. (It’s also the house specialty, and you can see why.) If you fancy walking on the decadent side for starters, then the baked brie with crostini is calling your name.
3300 Coach Lane, Suite E3, Cameron Park, 530-677-9025, snootyfrog.com

Niman Ranch Ribeye at The Independent Restaurant & Bar; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

Since 2011, Placerville’s The Independent Restaurant & Bar has been serving up high-quality cuisine and libations. A local favorite is the Niman Ranch Ribeye, 14 ounces of hand-cut, marbled meat served with a demi-glace and flash-fried onion rings—a mouthwatering “big ole steak” cooked to perfection that cuts like butter. I’m also in love with the truffled mac and cheese, but don’t be fooled, their turnip fries are a head-turner (you read that right). If you favor a cocktail to accompany your classic ribeye, might I recommend kicking it old-school in a new-school way with the Smoked Molasses Old Fashioned: Four Roses Single Barrel Bourbon, Angostura bitters, hickory smoked molasses syrup, and a flamed orange peel. When it comes to dessert, I’m very much into the silky-smooth and dangerously decadent chocolate pot de crème with mocha whipped cream. Divine!
629 Main Street, Placerville, 530-344-7645, independentplacerville.com

Blackened Spiced Flank Steak at Poor Red's Bar-B-Q; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

El Dorado’s Poor Red's Bar-B-Q is another historic locale, and these folks serve up liquid gold in the form of their signature cocktail the Golden Cadillac, invented all the way back in 1952 when the bar was in its infancy. Decades later, they’re still pouring liquid gold for locals and serving up delicious, barbecued steak, chicken, and ribs (just like the original sign says), with a menu that favors locally sourced ingredients and quality meat. The true mark of a great barbecued steak is when it can make the humbler cuts of beef sing, and Poor Red’s Blackened Spiced Flank Steak can more than carry a tune. An eight-ounce flank steak topped with chili lime compound butter and cilantro, served with their house salad, a baked potato, and seasonal vegetables, your taste buds will be singing along with it! Make sure you order one (or more) of the Golden Cadillacs (a smooth, golden-colored blend of crème de cacao, Galliano, and half-and-half) to go with your flavorful steak. And don’t sleep on the house-made cinnamon rolls for dessert!
6221 Pleasant Valley Road, El Dorado, 530-622-2901, poorreds.com

The Perfect Filet

...according to STYLE Publisher Terry Carroll
I learned this recipe from a renowned French chef a few years ago, and it's been a godsend. Everyone I've shared it with agrees—it may be the single best way to cook a filet.

Cooking to the perfect medium rare color.

 

  • Season your filets (I usually buy ones that are 1.5-2 inches thick) to your liking. Let them warm to room temperature (approximately 2 hours).
  • Preheat your oven to 450.
  • Get a cast-iron skillet really hot with just a touch of oil coating the bottom.
  • Place the filets in the skillet and leave them alone; do not move them. Turn them at two minutes, and leave them alone (if they stick, give them another 10-20 seconds).
  • At 1 minute, 40 seconds, drop a scoop of butter into the pan. Use a spoon to drizzle the butter over the filets.
  • At two minutes, take the skillet and put it in the oven.
  • For rare, leave in the oven for 4 minutes; medium rare, 5 minutes; and medium, 6 minutes.
  • Let them sit on the stove for 2 minutes, then serve.


"Meat" a Butcher

Adam Abramowski

Adam’s Meat Shop, 850 East Bidwell Street, Suite 145, Folsom, 916-496-3020, adamsmeatshop.com

Adam Abramowski; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 


How long have you been a butcher?
About 18 years.

Top beef-buying tip?  
Ask your butcher what cut would work best with the dish you’re planning to prepare. At Adam’s, we typically custom cut almost everything at the shop, depending on what the customer needs.

Are there any trends or ideas in butchery that you’re really excited about?
I’m excited that people, in general, are trying to eat healthier and more sustainably.

What lesser-known cuts of beef do you recommend?
Flat irons are incredibly underrated. They’re tender, flavorful, and cheaper than more common cuts (like ribeyes and New York) but can be cooked the same way.

Adam Abramowski; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

What cuts give people the most bang for their buck?
The Boston butt, which is a pork shoulder; you can make it into pulled pork or pork steaks. For beef, cross-rib roasts, which can be barbecued and are incredibly tender if you buy prime. Chicken legs are also priced well and taste good!

Top steak cooking tips?
Don’t over-season it! Salt, pepper, and garlic should be enough to bring out the meat’s best flavor. Also, always use a thermometer to get your preferred steak doneness; even the best chefs use them.

Casey King

Kings Meats, 787 Pleasant Valley Road, Diamond Springs, 530-497-5398, kingsmeats.net

Casey King; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 


How long have you been a butcher?
Almost 30 years.

Top beef-buying tip?
Ask your butcher! Most are knowledgeable and can assist with finding the perfect cut and offering cooking instructions. When selecting a steak, it’s about the marbling (the white specks that add all the flavor and juiciness) and if the “right” fats are left on the steak. When you cook your steak over high heat, those specks of fat leave pockets in the meat that aid in its tenderness.

What lesser-known cuts of beef do you recommend?
Bistro filets (aka teres major)—small steaks that come from the front shoulder clod; in my opinion, they’re one of the most versatile and tender cuts at a price that’s right. They’re lean and great grilled on the BBQ, sliced thin for stir fry, cut for stew meat, or added to chili, stroganoff, or fajitas.

Casey King; Photos by Taylor Gillespie © and wholly owned by Style Media Group

 

What cuts give people the most bang for their buck?
Cross-rib roasts come from the front shoulder of a steer and are an under-utilized cut that’s surprisingly tender and incredibly flavorful.

Top steak cooking tips?
Keep it simple. Lightly rub extra virgin olive oil on the steak and season it with kosher salt and coarsely ground black pepper. My favorite steak is a New York strip loin served at medium temperature with a hard sear on the outside; the flavor and tenderness are unmatched. The “chew” of the steak is also important; you want something that offers flavor and tenderness without feeling like you’re doing cardio! With that said, doneness of steaks is widely subjective and is not “one size fits all.”

Other Area Butcher Shops

Archer's Butcher Block, 5425 Mother Lode Drive, Placerville, 530-626-6328, archersbutcherblock.com

Gold Country Meat Company, 13131 Lincoln Way, Auburn, 530-745-4150

Roseville Meat Company, 700 Atlantic Street, Roseville, 916-782-2705, rosevillemeats.com

T-Bones Custom Meat Shop, 13284 Robles Drive, Auburn, 530-269-1507 tbonesauburn.com

Local Cattle Farms

Buying local beef is a great way to support our region’s farmers and enjoy high-quality, pasture-raised protein that’s full of flavor and nutrition.

Freehand Farm, 941 Cold Springs Road, Placerville, 530-295-9458, freehandfarm.com
 
Sanford Beef Company, 2280 Grass Valley Highway, Suite 224, Auburn, 530-269-1377 sanfordbeefcompany.com

Sinclair Family Farm, 645 Lozanos Road, Newcastle, 916-803-1777, sinclairfamilyfarm.net

Van Vleck Ranch, 7879 Van Vleck Road, Rancho Murieta, 916-743-3826, vv-ranch.com


by Sharon Penny
photos by TAYLOR GILLESPIE

Photos by Taylor Gillespie © and wholly owned by Style Media Group—please don’t steal our copyrighted photos. For more information about our editorial photos, please click here to contact us https://www.stylemg.com/pages/contact-us

















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