- Cuisine Type: Steakhouse
- Dining Options: Dinner, Sunday Brunch
- Restaurant Price Point: $$ ($15 - $30)
Executive Chef Chris Coombs invites guests to Boston Chops, the urban steak bistro named one of Food & Wine’s “Best New Steakhouses” in 2014, for a Father’s Day steak experience that dad won’t soon forget.
With a variety of premium steak cuts, to a selection of rarely celebrated proteins (for the more adventurous padre), this manly menu will have Dad drooling. For something a little extra special, Executive Chef Chris Coombs will be cooking up a savory selection of off-menu specials like the 32 oz. or 48 oz. Tomahawk and Porterhouse steaks. If you can’t make it into the city, try making Chris Coombs’ Food & Wine featured Ribeye recipe in the comfort of your own home:
Total time: 100 minutes (seasoning 60, cooking 30, resting 10)
1 ea. 40 oz. Rib Eye of Beef Graded USDA Prime
1 oz. Diamond Crystal kosher salt
1 t ground black pepper
6 cloves garlic
2 sprigs fresh rosemary
8 sprigs fresh thyme
3 oz. grape seed oil
6 oz. butter
Season steak with salt and pepper and let sit at room temperature for one hour to allow the salt to penetrate the steak and distribute throughout the beef. Heat a high-sided cast iron skillet between 10-12” in diameter on high heat, add in grape seed oil until it comes to a light smoke.
Add steak, “fat cap” (top side down) first and then lower to medium heat after one minute. Continue to cook on the fat cap for 5 minutes. Flip Steak to the second Side “Bottom” and cook for another 5 minutes, then add in butter, herbs and garlic, and maintain on medium heat in which the butter is “foamy” but not brown
Flip the steak on to cut side one and begin to baste continuously for 5 minutes, flip again for 5 minutes while basting, and flip again to allow steak to cook for 5 minutes while learning against the high-side of the skillet/ Flip to final side for 5 minutes and finish basting. At the end of this process, steak should be evenly seared on all 6 sides, at which time you may remove from the pan. If you prefer your steak cooked above medium rare, more oven time will be required.
Rest Steak for 5-10 minutes and then begin to butcher by seaming out the ribeye by removing the “calotte” or spinalis seam out fat and slice meat into pieces ¾ of an inch thick. Serve immediately.
Boston Chops is located on 1375 Washington St., Boston, MA 02118. Father’s Day Dinner is available from 5 p.m. – 11 p.m. For more information or to make a reservation, please call 617.227.5011 or visit www.bostonchops.com.