Bob’s Steak & Chop House Uses ONLY Prime and Above Steaks
Every steak, every time
**Full Disclosure: I attended a media preview of Bob’s Steak & Chop House for a review. All opinions are my own.
First off, I just want to say, I truly don’t think I have ever eaten a more flavorful, tender steak anywhere, ever. If you want to enter steak nirvana, Bob’s Steak & Chop House is where you will find it.
An example of the quality you will find at Bob’s is in the filet. Many steak restaurants use choice grade beef for their filets. Bob’s Steak & Chop House uses only USDA Prime beef for their filets, always. Fifty percent of Bob’s sales are the filet, so they make sure everyone has a great steak experience even when they order a filet.
Why is prime better than choice grade when it comes to beef. It’s the marbling in the steak. In fact, I found out that less than 2% of beef produced in the US is certified as USDA Prime. Jimmy FitzGerald, CEO of Bob’s in San Antonio, said their prime filet has marbling like a rib-eye, making it burst with flavor and wonderfully tender.
Bob’s also offers Wagyu beef on its menu. Wagyu beef contains a higher intensity of marbling, therefore even more tender than prime beef. Less than 1% of beef produced in the US are considered Wagyu quality. This steak house has a Wagyu Tomahawk steak (a large bone-in ribeye) that is big enough for two people to share, or one person to enjoy for at least an hour. So I say, welcome to nirvana!
You will find some pretty stellar cocktails to partake of before dinner. I tried the Classic Manhattan. Made with Maker’s Mark Whiskey chilled with Antica Sweet Vermouth and finished with Luxardo maraschino cherries, this was an outstanding cocktail to get your palate ready for an elegant meal. Just a touch of sweetness, but bold like the meats to come.
One thing you will notice when you get to your table is the jar of pickles in the center of the table. Apparently this is handed down from a family tradition. This is because Bob, the original owner’s grandmother made sure there was a jar of homemade pickles on their table at home and he decided he would keep the tradition at his restaurants.
Tonight we tried an appetizer, fried lobster with drawn butter, that was created by Jimmy here at his San Antonio location. This was bite sized pieces of lobster tail meat lightly battered and served in a lobster shell. These were delicious and a must try when you dine here. It was served with a lovely glass of Dickson Petard Blanc 2012, a light, lively and fruity wine. This wine comes from La Cruz de Coma winery in the Texas Hill Country near Canyon Lake.
A fresh salad of mixed greens with apples, candied pecans with a champagne Vinaigrette paired with Cakebread Souvignon Blanc 2011 was a wonderful combination for the salad course. The wine with its fresh and aromatic notes of citrus, melon and green apples complimented the salad beautifully.
The entree was the Prime Filet Mignon Trio: Wet Aged, Wagyu and Bleu Cheese served with two of their famous sides, a Glazed Carrot and Smashed Potatoes. This was paired with the Inglenook Cask Cabernet Sauvignon 2011. Each of the trio medallions were very tender and tasty, but you could tell the distinctive tenderness of the Wagyu especially when compared side by side with the prime filets. I tried the “fork cut” test on the Wagyu and it passed easily, so there is definitely a tenderness factor between the two grades of beef. But I can also say that I loved all three of the filets.
A word to be said about the sides. I think the glazed carrot is an interesting choice for a side at a steak house, but this glazed carrot won me over. Sweet and tender with a taste like no other, it was actually as elegant as the steak. The smashed potatoes had a great taste and were like eating a baked potato that had been pre-mixed with all the trimmings. Tasty, however I concentrated more on the steaks. Who wants to fill up on potatoes when you have an entree like prime & Wagyu steak?
The Inglenook Cask is an elegant wine which starts with fragrant notes of dark fruits and increases intensity to notes of spices. This cab was perfect for these steaks, with neither over powering the other.
The dessert was the Bread Pudding with Brandy, butter and candied Neuske’s bacon. Note: Neuske’s bacon is European style Applewood smoked Triple-Thick Butcher Cut Bacon made by the Neuske family in Wisconsin since 1933. This dessert was created by Jimmy FitzGerald and won Best Dessert at The Woodlands Wine & Food Festival 2015. Once you taste it, you’ll know why it took home the blue ribbon. This excellent dessert was out of this world.
The Bread Pudding was paired with Justin Obtuse red dessert wine 2011. This wine started with notes of jam and ripe fruit to a mid-palate of sweet tobacco ending with a smooth finish. Reminded me a a good Port wine.
Bob’s Steak & Chop House also houses over 550 of some of the best wines you will find anywhere. In fact, they just received Wine Spectator Magazine’s 2015 Best of Award of Excellence. That is a pretty high honor that lets you know there are some celebrity wines here. With this extensive wine list you have many options, both in taste selection and in price to pair with anything on the menu. The wine director Shawn is always happy to give you suggestions according to your taste and budget.
Wine Spectator Magazine’s 2015 Best of Award of Excellence
Best Dessert – The Woodlands Wine & Food Festival 2015 for their Bread Pudding
Blue Plate Award 2015
Make reservations on OpenTable.
5815 Rim Pass Dr., San Antonio, TX
Hours of Operation:
Monday – Thursday 4:30 p.m. – 10:00 p.m.
Friday – Saturday 4:30 p.m. – 11:00 p.m.