HOME > Chowhound > Ontario (inc. Toronto) >

Discussion

Cumbrae's for my man on Valentine's...suggestions on cuts, info on pricing?

  • 15
  • Share

Hullo fellow Chowhounders!

This Valentine's Day I have decided to spoil my man a little bit and buy a few nicer steaks for dinner.
I have my heart set on going to Cumbrae's, but I have never been, so any cuts/recommendations for me? I'm also wondering about pricing as well.
My boyfriend's usual go-to is a striploin and I'm usually a tenderloin kinda gal.

Any and all info/recommendations are greatly appreciated! Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Well you can always get a porter house as it will have both cuts on the same steak. You might want to call ahead to make sure they have it in stock.
    Expect to pay quite a bit as Cumbrae is up there in terms of pricing.
    I am not sure how are you planning to cook these but the folks and Cumbrae are knowledgeable and have quite a bit of info on their site as well and can provide you with the details on how to cook them.
    You are looking to pay 50$++ if you get big sized cut like a porterhouse

    1. I would recommend splurging and going with a couple of ribeyes. The Porter is a great idea too. Also - for Cumbrae's steaks, they lend themselves well to the "alton brown" method of cooking - http://www.foodnetwork.com/recipes/al... (as do all good steaks, really).

      5 Replies
      1. re: justxpete

        I too am on the ribeye rec. They are my fav cut by far. They usually have some in the back that's been aged for 40 days. If you can afford that go for those cuts. The last time I was there we got a 60 day aged piece of marbled beef that was the most delish beef I've had in a very long time.

        1. re: JennaBean

          I was there recently and asked about the ribeyes since it was closing and none was displayed.. they said 24.99/lb, i assume that is the 40 day aged one?

          the burgers there are pretty good too... dont think it even needs cooking, i tried a tiny raw piece and it was seasoned nicely... wonder if you can use it as tartare... cooked it super rare with no toppings and a bun, pretty tasty.

        2. re: justxpete

          + 1 for the ribeye - such an amazing tasting steak, it doesn't need anything other than a sprinkle of salt & pepper before grilling.
          The steaks are large - approx. 1 lb - so I generally cook one (good thing my husband & I both like medium-rare) and cut it in strips, and there are still leftovers.
          (Leftovers are great in sandwiches, mushroom risotto....)
          Enjoy!!!!

          1. re: hungryjoanne

            Another vote for rib eye! My favorite cut.

            I'm dyin to try Nathan Myhrvold's method

            http://www.esquire.com/blogs/food-for...

          2. re: justxpete

            +1 ribeye!

          3. Picked up a 36oz "Porterhouse for 2" there yesterday for $21/lb. I also love thier bone-in rib steaks (they call them cowboy steaks), which usually come in at around 2 lbs at $19/lb. There strips and ribeys look amazing but are very $$. They also had bone on tenderloin steaks yesterday as well but I cant remember the price.

            6 Replies
            1. re: KraTToR

              Whoa! They actually sound like they dropped their prices! NY Strip and ribeye was $24ish at some point...

              1. re: jlunar

                I didnt quote prices for the Strips and Ribeyes and from what I saw, they are north of $24

                1. re: KraTToR

                  I just thought the Porterhouse would have been on the same level... :)

              2. re: KraTToR

                I had their Cowboy Steaks last year in summer and agree they look pretty amazing and one's we got were flint stones sized almost 3 lbs each. As for the taste hmm I didn't enjoy them as much. I think I will try their bone in tenderloin this summer when I want to splurge.

                1. re: elvisahmed

                  3lbs?? Yikkes!

                  What was wrong with the flavour? What was your cooking meathod?

                  1. re: KraTToR

                    I didn't find it as flavor full as the other Rib steaks I have had.
                    I grilled them like I do all my steaks in summer simple salt and pepper seasoning and I am surprised my buddy and I finished our steaks. We were full of course. I don't think I will buy those again.

                     
                     
                     
              3. Thanks so much everyone for your input!! We'll be picking up the steaks on Friday (postponed Valentine's Day dinner) so I'll let you all know how it went :)