“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
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 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.