GOOD TO KNOW: I can see that this post is very popular among the visitors of this blog. It would, then, be accurate to remember that this post dates back from 2013.
Wrapping up the year with my ‘coup de coeur’ of this year on Montreal: I went back buying a 40 days dry aged (2′ thick..this thickness lends a nice visual appeal to the steak. Hey…food is taste and visual, hein? Lol ) of their Quebec Certified Black Angus rib eye cut and the result is as great as already reported before. There is a lot of bla bla between the US and Canada over Canadian prime cuts Vs their US peers and it always makes me laugh when I dig into such discussions since it simply is a non sense in reality: there are as many bad cuts of USDA Prime as I can find of Canadian Prime. What people should start consider way before partaking in such stupid discussions are things as simple as these: how well the damn beast was treated? How well was it fed? How knowledgeable the butcher was about cutting his meat? How was the cut aged? And the checklist can go on and on. You might think that those are basic principles, alas they aren’t: you’ll be surprised by the number of steakhouse staff and butchers who cheat or misjudge the importance of a great cut: for example, I was surprised to hear, from a well known steakhouse staff, that his cut was received dry aged and they pursued with wet aging because anyways the dry part has already been covered. Utterly absurd argument! But who can blame that dude: he probably meant that they did not want to lose money with continuous dry aging (obviously, less meat to sell at the end of the process). I am not naive enough to fight against such odds: if you want to make money, who I am to blame you? It’s a perfectly legit intent. But I too have my own choice to stand by and my hard earned money goes to the few who have invested tremendous knowledge, care, a great sense for details, etc. So the artisan work is what I am excited about, an ideal that, in my view, Le Marchand du Bourg embodies perfectly up to now. Top quality meat, careful sourcing, dry aging technique with effects that are largely superior to equivalent dry aged cuts found in Montreal. In Montreal, at this moment, there is simply no better aged rib eye steak than this one. On this evening, I served the charcoal grilled aged rib eye cut alongside this mushroom/rice Japanese recipe and some sautéed cremini mushrooms. You can shape the rice as a rectangle and lay the mushrooms atop (same principle as for a Mille-feuille), for a more contemporary presentation and sauté the mushrooms in either a bit of beef fat or flavorful butter for better mouthfeel. Use the bone of that rib eye for your next mijoté of beef or some nice beef-flavored broth (Winter is coming). Do not spice such great piece of steak, just salt it towards the end (when it’s going to rest for 5-7 minutes) with some nice fleur de sel. PS: They have cuts older cuts too, but to me a 40 to 60 days aged cut is enough. A matter of personal taste, as always. Le Marchand du Bourg 1661 Beaubien Est, Montreal, Qc 514.439.3373 http://www.marchanddubourg.com/