ottawa foodies

Hi all,

Just wondering, do you remove the strip of fat from a new york strip? I'm from Alberta and I know that the steakhouses there leave a small part of the strip on that cut.

And, what's a good place to get some dry age steaks. I know Aubrey's but sometimes they can get pricey and they don't have it all the time.

Brians Butchery, Manotick Village Butchers have come highly recommended. I think you need to phone ahead to both, to insure you get what you want. Stittsville Meat Market also dry ages.

As per the fat - I leave it on, but depending on how thick it is I score it so the steak won't curl when it cooks.

Yup, I mirror Sourdough's comments to a T. Brian's Butchery for dry-aged steak, keep the fat on but score it so it doesn't curl.

I figure the fat cap melts and adds a bit of flavour to the steak while it's cooking, and you can always cut it off when it's on your plate.

Thanks guys.

I'm gonna hit up some of those places on the weekend.

On that steak thing, I went to a place called 'Steak' in the byward market (I'm not entirely sure of the name). I was pretty weirded out when they gave me my new york strip without the strip of fat. I gotta say, although their name suggests that they have good steaks, I wouldn't recommend them at all for steaks. I ask for medium rare but I got a medium steak. Although my friend tells me that it's an Ottawa thing, and told me that I was expecting a 'Montreal' medium rare. Dunno 'bout that.

Manotick Village Butcher will dry age for you. Call first depending on how old you want you meat. A good restaurant steak at a fair price is pretty rare in these parts. If you ever get state side in Watertown at Texas Roadhouse you can get a 16oz rib steak and two sides unlimited bread and all the peanuts you can eat for $17.99.