The Limited-Time Steak Masters Menu Returns to Chop Steakhouse

This year’s Steak Masters menu, available until June 16th, is a celebration of culinary artistry. Executive Chef Stephen Clark, whose experience includes prestigious Michelin-starred kitchens, has crafted a menu that elevates the art of steak with an emphasis on fresh, sustainable ingredients and 100% Canadian beef.

The menu kicks things off with a luxurious starter – Roasted Bone Marrow. This decadent dish features goat cheese crostini, zesty chimichurri, pickled red onions, and a refreshing arugula salad.

For the main course, Steak Masters offers two exceptional options. The Black Truffle Butter Sirloin elevates a classic cut of top sirloin with the addition of an irresistible truffle butter. It’s served with a comforting side of beef tallow smashed potatoes and wild mushrooms.

Craving something slow-cooked and bursting with flavour? The Slow Braised Bone-In Short Rib might be your perfect match. This dish features a spicy Gochujang glaze, scallions, and white sesame seeds, with creamy Yukon gold mashed potatoes and seasonal vegetables.

No meal is complete without a decadent finale. The Steak Masters menu concludes with a Basque Cheesecake, featuring a deeply caramelized exterior and a creamy custard center, with a tangy passion fruit coulis.

Chef Clark’s passion for his craft shines through in every dish. “For me, cooking is art,” he shares. “This year, I leaned into some trending flavours, and I can’t wait for our guests to try these culinary creations.”