I've been to The RANCH Steakhouse by Astons at Clarke Quay a couple of times. I enjoyed the premium steaks here, and the reasonable prices keep me happy, especially for a relatively upscale place like Clarke Quay.
Most steak lovers in Singapore know that ASTONS steakhouse (with several outlets) is famous for good steaks at budget prices.
The RANCH Steakhouse is the upscale edition of ASTONS serving premium steaks in a fine restaurant setting at value for money prices. The RANCH Steakhouse's tagline is "Great Steaks - Humbly Priced".
If I may, to me The RANCH is to ASTONS what LEXUS is to Toyota. Premium but the principle of value for money is honoured.
The RANCH has ongoing lunch promotions, so we went for those first.
250 grams New Zealand striploin with brown sauce, mashed potato, and garlic for S$18.80++.
The tender juicy beef done medium rare was beefy savoury and sweet from visceral fat. I normally eat my beef neat without any sauces, unless it is tasteless. Never had to use any sauce at all at The RANCH ๐
150 grams Pepper Crusted Japanese Wagyu with homemade fries and creamed spinach for S$25++.
The tender juicy medium rare Hokkaido wagyu was sweet and beefy with savoury and peppery aftertaste. I love this tasty wagyu though the mild pepperiness got in the way slightly for my tastebuds.
The creamed spinach was delicious and took away some of the guilt of eating all that red meat. (Of course, I was just fooling only myself ๐ )
Picture of the menu showing the normal size cuts and prices.
We indulged in a dry aged Porterhouse T-bone Steak.
I extracted the pricing from the menu for you to see.
The RANCH dry age their own beef in German imported drying fridges which you can see in the restaurant. The USDA beef are carefully tagged in the drying fridge.
As expected of Germans, they got it all down to a science. Heinz Iten (who is Swiss), Deputy CEO of ASTONS group shared that the interior of the drying fridges are kept sterile with UV rays, salt and charcoal for mold free aging. The USDA beef are dry aged inside for 30 days at around 60 - 70% humidity. During the dry aging process, the beef loses 40 - 50% of its weight i.e. 2 kilos of "wet" beef gets you just 1 kilo of dry aged beef (hence the premium pricing). In return, aged beef is more tender and has more intense flavours.
Our 700 gram dry aged Porterhouse T-bone Steak was cut and portioned for 4 of us to share.
Thank you for the extra mile service as I am sure I will mess up the beautiful steak trying to cut it myself ๐
Optional dusting of freshly shaved Himalayan rock salt.
Wooo.... this was a delicious steak. So tenderly juicy with beefy savoury sweet flavours. Missing a little smokiness on the outside though.
Came with various sauces (Bearnaise, Perigord Truffle, Red Wine, Twin Peppercorn) but I didn't use them lah ๐
Recommended for you ๐ Premium steaks of course come with premium prices. But, at The RANCH Steakhouse by Astons, you get good value for what you pay. I want to add to that. If you come for The RANCH's lunch special premium steaks, you actually get over-value for your money ๐
Disclosure: Thank you Heinz for your hospitality. It was a chance meeting with Heinz when we were having an impromptu lunch.
Restaurant name: The RANCH Steakhouse by Astons
Address: 3B, #01-15 River Valley Rd, Block B, (Clarke Quay), Singapore
GPS: 1°17'27.0"N 103°50'44.0"E ๐ 1.290829, 103.845565
Tel: 6256 0334
Hours: 12:00 noon - 3:00pm | 5:00pm - 12:00 midnight (close at 1am on Fri & Sat)
Date visited: 30 Dec 2019
No comments:
Post a Comment
All comments submitted with genuine identities are published