Best Steak in the Valley. Steak Review

Summer Restaurant Survey Moves On To China Palace Steakhouse

This week, Phil continues his search for the best steak in the Imperial Valley…  Where will his talented taste buds take us?  Read on…

If you take a look at the typical beef cattle, you’ll notice that parts of the animal will provide different cuts of beef.

Steaks are typically found on the upper portion of the critter, away from both the head and the tail.  These places aren’t very active and do not develop connective tissue like other, more mobile parts.

In this general area, cuts of meat like tenderloin/filet mignon, T-Bone, Porterhouse and sirloin steak, along with New York Strip and others may be found.  Prime Rib/Standing Rib Roast and Rib Eye steaks are also found in this part of the critter.

These steaks are considered the prime parts of the cattle for their tenderness when cooked lightly, but are considered lacking in true beef flavor when compared to the more active parts.

Roasts can be found near the head or the tail, with “chuck” found near the head and “rump roast” near the tail.  These pieces are typically used in pot roasts and other stew recipes that require a long time to cook.

Oxtail and shank meat (around the leg) are usually too tough to cook like steaks and are slow stewed in dishes like Osso Bucco.  Meat found near the cattle’s belly is either called “Fajita” and used in the Tex-Mex favorite or is classified as “skirt steak” and used in Carne Asada.

This week’s restaurant:  China Palace Steakhouse has been part of the China Palace restaurant for quite a while.  Serving steakhouse fare next door to one of the better Chinese restaurants in the county, the 1075 Adams Street location offers two choices for a dining experience.

The steak:  According to the menu, the China Palace Steakhouse Rib eye is a “Certified Premium USDA Choice Beef” steak.

This time, just for a change of pace, sautéed mushrooms were added to the steak.  The mushrooms had been cooked in a mix of white wine, worchestershire sauce and the house seasonings.

The steak, which was requested at medium rare, came a little overdone, but did not affect the flavor or texture of the meat.  The areas surrounding the center of the steak were tight and tender to chew.

The China Palace steak did not have a crust around the meat, but this was not a detriment to the meal. The steak was a little underseasoned and needed a touch of salt and pepper.

The price:  $23.95, which includes a choice of soup or salad, baked potato or steak-cut fries, vegetables or ranch-style beans and fresh baked bread.

The China Palace Steakhouse is located at 1075 Adams Avenue in El Centro and is open from 11 am to 10 pm Monday through Friday and 4 pm to 10 pm on Saturday.  For reservations and more information, call (760) 353-1510.

(Where will Phil head next in his annual gastronomic journey across Imperial County?  Please read next week’s Weekly-Chronicle to find out)