[King West] Jacobs & Co. Steakhouse
We arrived at Jacobs on a Saturday evening before our Mirvish show. The polished modern interior was infused with mellow jazz music.
All the beef at Jacobs are dry aged in house. The dry-aged beef is showcased in the resutarant, in a climate controlled glassed-in room. All the different cuts of beef are neatly lined up and labelled.
The dry aging process involves hanging the entire half of the slaughtered and cleaned cattle, or placing only the prime cuts (large distinct sections) in a cooler fridge, known as a “hot box” (ironic?). Storing beef at near freezing temperatures involves considerable expense, which is partially the reason why dry aging beef is rare in local grocery stores. Another reason for the lack of dry-aged beef in local stores is due to the significant loss of weight in the beef during the aging process. The dry aging process also requires the meat to have a large, evenly distributed fat content. Consequently, only the higher grades of meat can be dry aged.
The dry aging process changes the meat by evaporating moisture from the muscles to create a greater saturation of beef flavour and taste. The meat’s natural enzymes also breaks down the connective tissue in the muscles to create more tender beef.
Jacobs carries steaks from Canada, USA, Australia, and Japan. Our waiter was very knowledgeable and provided us with detailed information on different cuts and breed of the meat and how they differed from each other in terms of taste and texture.
The Canadian Prime Hereford-High River steaks from Alberta are from barley and grass fed cattles. Barley enhances marbling of the steak and also creates more earthy taste.
The USDA Prime Black Angus steaks from Nebraska are from pasture fed cattles. These cattles are fed with only corn in the last 90 days to provide a sweeter and more buttery taste in the meat.
The Japanese Black Tajima-Gunma Prefecture steaks are similar to the famous Kobe beef, with creamy fluffy marble and a buttery flavour, but not as meaty as American beef.
It took us a while to decide what we wanted to have, but we eventually decided on the 32 oz Canadian bone-in Ribeye. It is a very popular choice as I saw many cuts of the bone-in ribeye in the dry aging room.
We started our dinner with from freshly baked popovers. These popovers are like Yorkshire pudding - crispy flakey on the outside, hollow and fluffy on the inside. They tasted amazing with some garlic and black peppered butter.
Another thing Jacobs takes pride in is their famous Caesar salad. The Caesar salad is prepared at tableside with fresh ingrediants from scratch. The restuarant has a few of these “Caesar salad preparation carts” lined up to be dispatched to different tables.
It was a treat to watch how the Caesar salad was prepared. The dressing included 2 raw egg yolks, anchovy, extra virgin olive oil, red wine vinegar, salt, pepper, Worcestershire sauce, freshly squeezed lemon, garlic, and finished with a dash of the spic tabasco sauce.
The salad was topped with some smoked bacon, which actually tasted more like pancetta. The salad tasted nothing like any Caesar salad I’ve ever had. Usually Caesar salad is dressed with rather heavy and creamy dressing. In contrary, this Caesar salad tasted actually refreshing. The concoction of different ingredients is nicely balanced to create a slight creamy but not overwhelming taste and the EVOO really enhanced the sweetness of the crisp lettuce. The tabasco also added a unique spicy kick to the salad. This is a highly recommended appetizer!
Just before our steak was served, another waiter brought us two plates of condiments for the steak. The green sauce is an Argentinian Chimichuri sauce. It tasted really… herbal. The white sauce is a Danish blue cheese sauce with heavey cream and double smoked bacon. Charles loved this bacon-infused sauce and was dipping his steak and fries in it. The black sauce is a Japanese Ponzu citrus soya sauce with freshly grated ginger. We honestly could not really taste the ginger…
This dish included all the salt. The white salt is a flaked sea salt from Cyrpus, which is the salt Jacobs use to marinate the steak. The light brown salt is a wood smoked seasoned salt from England (?). The black one is a Hawaiian black lava salt. I liked how fragrant the wood smoked season salt was. The lava salt had a charcol taste to it and was Charles’ favourite.
The much anticipated bone-in ribeye finally arrived at our table. Once the meat is dry-aged properly, it is butchered in house, seasoned with Cyprus sea salt, pepper, and a little bit of olive oil. It is pan seared in scortching heat and then char-broiled in 1800°F temperature to get a gorgeous char on the outside. The steak is served on a cast iron pan.
This was one of the best steaks I’ve ever had. The charred crust seared all the flavourful juices in the steak and made it super juicy. It was cooked to a perfect medium rare and the beautiful marble of the fat made the steak so tender. I found the steak to be perfectly seasoned and did not require any additional condiments. The natural beef flavour tasted fantastic. 32 oz minus the bone yielded approximately 26-28 oz of meat, according to our waiter. It was a lot of steak! We thoroughly enjoyed our bone-in ribeye. Every bite was as good as a it can be – juicy, tender, perfectly seasoned, and flavourful.
We also ordered a side of duck fat fries. The fries are fried in 100% duck fat. Jacobs has a deep fryer dedicated to these amazing duck fat fries. These sinfully good fries were aromatic, crisp, and seasoned really nicely.
We finished our dinner with some complimentary shortbread. Not the best shortbread I’ve had. It was a little dry.
We also got some chocolate chip muffin to take home. We had them the next day with our morning coffee and they were fantastic! Moist, buttery, chocolatey, these were really good muffins!
Our steak dinner at Jacobs was fabulous! Amazing service, knowledgeable staff, and spectular steak! This is the best steak I’ve had in Toronto so far. It was pricey but for sure worth every penny.