Market Steer Steakhouse was started in 2018 at the St. Francis Hotel by Chef Kathleen Crook and Kristina Goode. You can see Frankie’s visit to the old location here but this trip it had relocated last July to a new 4,500 sq. ft. building with a separate bar area and extensive sound proofing in the main dining room. They did 4 months of remodeling to the structure before moving in and so were able to address the noise level of the older location. Adding a bar allowed them to offer craft cocktails and have a place to display the equestrian and rodeo roots of the Chef. The 60-seat dining room is adorned with a 600 piece hand blown amber glass chandelier and wall sconces made of horse hair ties. The bench seating along the walls was well padded and matched with closely set 2-top white cloth-covered tables. Larger tables were in the center on the old wood floor with music in the background. The ceiling was lined with wood beams and much of the art on the walls was from local galleries with the price list on the back of the wine list. It was a room of soft tones with friendly and excellent service. The food was quite good, so if you are ready for a steak dinner put this on your list.
Set-Up
Food
The bread service was slices of soft white bread with butter whipped with peppers. The crust had a perfect crisp light crust and the butter was surprisingly good. This was excellent bread.
Branding iron onion rings came with house-made steak sauce and ketchup. The large rings were piled on a branding iron and nicely hot and crisp. They weren’t too heavily breaded but the onion slices were too tough and although they didn’t separate they were very difficult to bite through. The steak sauce was more like a sweet barbecue sauce but the ketchup was like expected. These were tasty but the toughness makes it hard to recommend them.
The 14 oz. Prime New York Strip had been aged on site. It was cooked a perfect rare and well seasoned. It had excellent flavor and was plenty tender.
The 18 oz. prime Cowboy Ribeye was also aged on site and served with the bone. It was cooked just as requested – rare with warm center. The meat was juicy, tender and delicious. Again the seasoning in the kitchen made no further salt and pepper needed at the table. This was a wonderful piece of beef. It came with a partial garlic pod which was not soft enough to eat.
The menu offers Enhancements, from which we chose Roasted Fresno Chimichurri sauce. It was green and not spicy but really wonderful with the sides and beef. It didn’t cover the tastes just enhanced them. Very nice.
Steaks come with nothing so we ordered a side of sautéed spinach. This was a good-sized bowl of very fresh spinach that had been lightly sautéed. A bit of garlic helped season it. An excellent side.
Another side was house-cut French fries which were hot and crisp without a hint of grease. They came with ketchup and were perfect with the beef and spinach. They were way more satisfying than the onion rings.
