On the 19 Menu

19 Okanagan Sirloin Steak

“The only time to eat diet food is while you are waiting for the steak to cook.”
Julia Child (1912-2004)

For many couples, the perfect date night includes intimate conversation and a fabulous bottle of wine. Then, they enjoy a steak and later, a dessert. And still later…..well, use your imagination.

Steak is like the tuxedo of meats. When you begin with a great cut, expertly grilled by our 19 Okanagan kitchen team, it doesn’t get any better. All of our steaks are Certified Angus Beef or Sterling Silver Beef. This means a higher level of marbling (tiny fat pockets within the beef) providing natural self-basting and flavour. The steak is finished with butter and grilled with a house made steak spice, napped with our natural red wine Demi-Glace (see below).

Combined with your choice of potato and seasonal inspired vegetables grilled to perfection, your taste buds will be working overtime. Throughout the course of a year, our plates may include baby carrots, asparagus, green beans, golden or candy cane beets, rutabaga, or parsnips. Locally produced vegetables are always most desirable. We spend a lot of time sourcing local and sustainable purchasing options.

Many restaurants offer basically the same dinner. But there’s a difference at 19 Okanagan Grill + Bar, our Demi-Glace. We’re told it’s so delicious you could pour it into a glass and drink it. Many of our customers simply ask for more.

Here’s how we do it. These recipes produce beef stock and Demi-Glace by the pail full. If you want to try it at home, we suggest you scale back the ingredients.

Our Beef Stock


  • 31 kg beef bones (lightly salt bones initially to assist in clarification)
  • 2 heads washed celery, rough cut
  • 6 lbs washed carrots, rough cut
  • 6 lbs white onions, skin removed, rough cut
  • 2 cans tomato paste
  • COLD water


Step 1:     Place beef bones on a parchment paper lined baking sheet in a 350 F oven for an hour (depending on size of bones) USE A TIMER

Step 2:     Place mirepoix in a rondo on high heat and pan roast until slightly brown, add tomato paste to finish, deglaze with 3L red wine

Step 3:     Divide roasted beef bones, mirepoix mixture into 2 60L stock pots

Step 4:     Place on range top, bring to a simmer on medium high heat, once the stock reaches temperature, keep on lowest possible temperature

Step 5:     Cook for a minimum of 6 hours

Yield = 40 liters

Our Red Wine Demi-Glace (gluten free)


  • 20 liters beef stock
  • 14 liters braising liquid
  • 3 liters red wine


Step 1:    Pour beef stock and braising liquid into a stock pot

Step 2:     Reduce mixture to 12 liters on medium simmer (NOT BOILING)

Step 3:     Add red wine

Step 4:     Reduce to 12 liters

Yield = 12 liters

Now that you know the 19 Okanagan Grill + Bar steak dinner secret, the adventurous home cook may give it a go. Better yet, make a reservation and let our chef  and his team treat you to one of our most popular signature dishes.