Steelbach, steak house
1910 N Ola Ave
Tampa, FL 33602 @ Armature Works
… more pix n videos on Google Maps, Yelp, TA
Will return for the window alcove that looks out to the outdoor section.
High ceiling, exposed pipes; love the ambiance and decor, especially the brick walls and unique lighting features. Very good service, decent food, great wine. What not to love?
Out booth has a handsome door that sets against the brick wall. It’s pretty poetic -:). But it’s also next to the bar. When we first sat down, shortly before 6pm, the restaurant isn’t too busy. The this little area is the commingle place for the staff, who chat, and are affable toward each other, like back slapping. Pls just be mindful, that we’re inches away and seated, which means short distance with our eyes meeting their lower back …
The wine is awesome. They’ve two wine menus: Captain’s List with hard leather binding runs to 4 digit; and soft leather binding, which is for people like us, from the other side of track -:) We ended up with La Jassine, Côtes-du-Phône Village, 2021: it’s yummy.
Foods, we’ve
- buffalo cauliflower: good but wish they cut down the size (the Chinese way ha ha ha) so the sauce covers more. It’s not mushy or soft, which is good.
- crispy potato: good, the bacon bits are excellent, of high grade.
- NY sirloin: good, very lean, hard to cut (bad arms/shoulders from pickleball …)
- flat iron steak: pre-cut, good, very lean
- scallop: good. I also enjoyed the bed of veggies, even they’re bit too sweet for my taste, but it’s veggie sweet, so I ate a lot – be healthy for once.
- brown mutter mushrooms: my fave. I was too slow to scope up some before it was mixing with the sauce – starch (?) or mashed potato (?) I’m a believer that fresh ingredients shouldn’t need much of sauce, especially creamy ones: let them shine on their own. Cooked mushroom produces juice, maybe put them on a bed of shredded lettuce (?) … Stop here Irene, you’re NOT the chef!
Their beef is grass fed, which is leaner than usual. Both steaks came with butter in the ramekins. It’s definitely a personal choice. For me and my two companions, we prefer the fatty marbled steaks, even they claim theirs are marble too:
We partner with local producers to raise Steelbach’s grass-fed, pasture plus-nished beef. Our steaks have excellent marbling and premium flavor and are cooked over 1000-degree oak and mesquite open fire grills.
WebMd wrote .. : “No studies have proven that grass-fed beef is better for your health.”
I googled grass fed cow government, got the following
~ USDA grass fed: This program requires that ruminant animals be fed only grass and forage, with the exception of milk consumed prior to weaning. Animals certified under this program cannot be fed grain or grain by-products and must have continuous access to pasture during the growing season.
~ NIH: Grass-fed vs. grain-fed beef systems: Although many consumers perceive grass-fed beef as more environmentally friendly than grain-fed beef, there is a dearth of research available to address these consumer claims. … Consider environmental footprint (water, land, greenhouse gasses, and energy)
- conventional beef finished on grain for 128 d: produced the lowest greenhouse gas footprint but required the highest energy input
- steers grass-fed for 20 mo: used the least amount of water but produced the greatest greenhouse gas.
- steers grass-fed for 20-mo with a 45-d grain finish
- steers grass-fed for 25 mo.
~ American Grassfed.org
~ Penn State.edu
~food insight
… afterward, we walked to the Straz center, for A SUPER thrilling concert!
