yachtsman steakhouse roasted garlic recipe

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Yachtsman Steakhouse Roasted Garlic?

• Thread starter meryll83
• Start date Jan 8, 2010

All it takes is faith and trust...

• Jan 8, 2010

2infinityandbeyond

Dis veteran.

If you google "how to make roasted garlic" or "roasted garlic recipe" you'll find lots of suggestions.  

This is from my May, 2001 trip report: Bread was brought out with garlic spread. Rich loves bread and just enjoyed all of it with the garlic spread. If you want the recipe, here it is - Oscar saw how much Rich loved this so he told us how to make it. Take your cloves of garlic (the elephant ear ones) and put them in a pan with olive oil and peppercorn. Rich can do Oscar's accent very well but he said "red peppercorn, black peppercorn, it doesn't matter". Cover it with aluminum foil and bake at 350 degrees for 3-4 hours.  

We love the roasted garlic and Oscar. He is our favorite waiter!  

Florida Girl

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Magical Recipes

Onion pull apart rolls recipe.

Warm onion pull apart rolls

Ingredients

• 2 Tablespoons water
• 1/2 cup dehydrated onion or dried minced onion
• 3 cups bread flour (for gluten-free try Bob's Red Mill flour used by Disney)
• 2 1/3 teaspoons salt
• 1/4 cup sugar
• 3 teaspoons instant yeast
• 1 cup whole milk plus 1 to 2 Tablespoons if needed
• 3/4 cup softened butter, divided

Instructions

• Combine water and dehydrated onion; allow onions to soak for 20 minutes or until moistened.
• Combine bread flour (for gluten-free try Bob's Red Mill flour used by Disney), salt, granulated sugar , and the instant yeast in an electric mixer with dough hook attachment.
• Mix on low speed for 30 seconds.
• Add milk, and 1/4 cup of butter.
• Mix on low speed for 2 minutes until all ingredients are moistened.
• Add half of the onions and 1 to 2 tablespoons of milk if needed.
• Increase speed to medium-low and mix until dough forms.
• Cover bowl with a dry towel dusted with flour (for gluten-free try Bob's Red Mill flour used by Disney) and allow the dough to rest for 5 minutes.
• On a flour (for gluten-free try Bob's Red Mill flour used by Disney)ed surface, roll the dough into a 12 by 9 inch rectangle, and spread the softened butter over one half of the dough.
• Fold dough in half and gently roll the dough back to a 12 by 9 inch rectangle, being careful not to squish the butter out.
• Fold the dough in thirds toward the center and roll the dough back to a 12 by 9 inch rectangle. Place dough on a paper-lined plastic tray and refrigerate for 90 minutes.
• Place dough back on flour (for gluten-free try Bob's Red Mill flour used by Disney)ed surface and fold in half in the opposite direction as before.
• Roll back into a 12 by 9 inch rectangle.
• Fold the dough in thirds toward the center and roll back into a 12 by 9 inch rectangle.
• Place dough back on paper-lined tray, cover, and return to the refrigerator for 2 hours.
• Preheat oven to 350 F; grease a metal 12-muffin pan.
• Remove dough from refrigerator and cut into thirds lengthwise.
• Cut each strip into fourths.
• Curl each piece of dough into a circle and place in greased pan so that the layered edges are facing up.
• Sprinkle the remaining onion over the rolls.
• Place the pans in a warm moist area for 20 to 30 minutes; dough will rise slightly.
• Bake for 15 to 20 minutes or until golden brown.
• Serve warm with butter.
• Ropa Vieja Recipe – Bongos
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Onion Pull-Apart Rolls {Yachtsman Steakhouse}

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Recipe Disclaimer

• The recipe contained in this Onion Pull-Apart Rolls {Yachtsman Steakhouse} was given to me by Walt Disney World Guest Services or a Disney Chef at the restaurant.
• The recipe in Onion Pull-Apart Rolls {Yachtsman Steakhouse} may have been scaled down by the Disney Chefs for the home chef. I make no changes to the recipes that Disney has given to me for The Recipes Of Disney .
• Photos of the food were taken when at Disney from various trips over the years. All the recipes on The Recipes Of Disney have been in my personal collection of Disney recipes which started in 2013.

[intro]The Onion Pull-Apart Rolls are found at the Yachtsman Steakhouse. This onion bread is simply amazing to have with a steak from this Disney steakhouse![/intro]

Savor premium steaks, fresh seafood and more at this family-friendly, New England-style steakhouse. – Source:https://disneyworld.disney.go.com

Yachtsman Steakhouse

[bigletter custom_class=””]One of the upscale restaurants in the Walt Disney Resort is the Yachtsman Steakhouse. This New England inspired steakhouse is full of charm. The steaks are High-quality, grain-fed. Plus the beef is aged in-house and prepared on an oak-fired grill in the open kitchen.[/bigletter]

Disney’s Yacht Club Resort

If you like nautical, then Disney’s Yacht Club Resort is where you want to stay. Also, this charming New England Inspired resort is simply divine. This Disney resort is across from Disney’s Boardwalk. You can either catch a boat to get to or walk over to the Boardwalk area.

The Yacht Club is also an Epcot area resort. Believe it or not, you can even walk over to Epcot from the Yacht and Beach Club Resorts!

Onion Bread

The onion bread comes with everything on the Yachtsman Steakhouse menu. Disney food is amazing! That fluffy bread with onion taste is a Disney Dining Yummy delight!

Disney Dining

Before your mouth starts drooling over this wonderful onion bread, the Yachtsman Steakhouse is a signature dining. Which means on the Disney Dining Plan it is 2 dining meal credits. 

My recommendation would be if you want to try the Yachtsman Steakhouse menu, I would do this Disney Dining establishment as a special celebration. It is worth it! I personally used this Disney steakhouse for my father’s 70th birthday on our Disney Dining Plan.

You will love this Disney food. It is worth using 2 credits to try this onion bread! Like I said earlier the Onion rolls are a great compliment to the aged steaks at the Yachtsman Steakhouse!

Check out this Disney Recipe:

Wild Mushroom Beef Filet Mignon {2014 Food &Wine}

Onion Pull-Apart Rolls

The Onion Pull-Apart Rolls are found at the Yachtsman Steakhouse. This onion bread is simply amazing to have with a steak from this Disney steakhouse.

Ingredients

• 2 Tablespoons water
• 1/2 cup dehydrated onion or dried minced onion
• 3 cups bread flour
• 2 1/3 teaspoons salt
• 1/4 cup sugar
• 3 teaspoons instant yeast
• 1 cup whole milk plus 1 to 2 Tablespoons if needed
• 3/4 cup softened butter, divided

Instructions

• Combine water and dehydrated onion; allow onions to soak for 20 minutes or until moistened.
• Combine bread flour, salt, granulated sugar, and the instant yeast in an electric mixer with dough hook attachment. Mix on low speed for 30 seconds.
• Add milk, and 1/4 cup of butter. Mix on low speed for 2 minutes until all ingredients are moistened. Add half of the onions and 1 to 2 tablespoons of milk if needed. Increase speed to medium-low and mix until dough forms.
• Cover bowl with a dry towel dusted with flour and allow the dough to rest for 5 minutes.
• On a floured surface, roll the dough into a 12 by 9 inch rectangle, and spread the softened butter over one half of the dough. Fold dough in half and gently roll the dough back to a 12 by 9 inch rectangle, being careful not to squish the butter out. Fold the dough in thirds toward the center and roll the dough back to a 12 by 9 inch rectangle. Place dough on a paper-lined plastic tray and refrigerate for 90 minutes.
• Place dough back on floured surface and fold in half in the opposite direction as before. Roll back into a 12 by 9 inch rectangle Fold the dough in thirds toward the center and roll back into a 12 by 9 inch rectangle. Place dough back on paper-lined tray, cover, and return to the refrigerator for 2 hours.
• Preheat oven to 350 F; grease a metal 12-muffin pan.
• Remove dough from refrigerator and cut into thirds lengthwise. Cut each strip into fourths. Curl each piece of dough into a circle and place in greased pan so that the layered edges are facing up. Sprinkle the remaining onion over the rolls.
• Place the pans in a warm moist area for 20 to 30 minutes; dough will rise slightly. Bake for 15 to 20 minutes or until golden brown. Serve warm with butter.

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Nutrition Information:

Serving size:, did you make this recipe.

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Seduction in the kitchen recipes to seduce your taste buds.

Maui Snow {White Russian Ice Cream Recipe} Maui Snow is an alcoholic ice cream recipe. This easy homemade ice cream recipe is based on the White Russian drink. This boozy ice cream has Pau Maui Vodka and coffee liqueur as part of its ingredients! Seduction in the Kitchen - Recipes to seduce your taste buds

Michaela Kenkel

Monday 31st of December 2018

What amazing rolls!! I can only imagine how good these will accompany our meal on New Year's Day! Thanks!

Sandra Shaffer

So light and fluffy! These are beautiful and sure will be a nice addition to any main meal.

Saturday 29th of December 2018

Those onion rolls look so good! I love bread like this!

Friday 28th of December 2018

Those rolls look amazing and we love Disney! You're so lucky to be so close!

Jacqueline Debono

Love the look and sound of this onion bread! Since I'm unlikely to be eating at Disney anytime soon (I live in Italy) , even if it sounds awesome, I think I should try making the bread myself!

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Making vacation dreams a reality

The Great Steak Debate: Le Cellier or Yachtsmen Steakhouse

On a past trip I was able to eat two of the most incredible steakhouses at Walt Disney World; Le Cellier located in Epcot’s World Showcase Canada Pavilion, and Yachtsman Steakhouse which is in the Yacht Club Resort.  I will give a review on each steak and then try (keyword is TRY) to pick which meal was my favorite!

First up I’ll take a look at Le Cellier Steakhouse!  Always a favorite of mine and one of the hardest ADR’s to get in all of Walt Disney World, I’ve been coming here since 2000 and have made their cheese soup many times at home for a quick “fix”.  Moving on to the entrée, I ordered the New York Strip Steak (Medium) and it came with Bercy Butter, and a side of Yukon Gold Potato Gratin.  (For those interested, this was $32 for the entre alone.)

The steak came out and was extremely tender, juicy and flavorful, and was very visually appealing.  It had little to no fat that needed removed and I dug in.  The Bercy Butter that was on top of the stake enhanced the flavor so much and really was a perfect addition to this choice cut of steak.  The outside of the steak was a bit crispy around the edges which I love and each bite really felt like it would melt in your mouth.  It was simply one of the best steak’s I’ve ever had and is very hard to top.

However, there’s also the wonderful Yachtsman Steakhouse located at the Yacht Club Resort near the Boardwalk and Epcot and they have many different cuts to choose from.  Based on the recommendation of a good friend who said if I loved steak, this was THE place to go and it lived up to the hype, especially the steak.  I chose the 24oz which came with a side of paprika fries and the steak was topped with Roasted Garlic Butter.  This was simply the largest steak I’ve ever ordered and I have to say it was mouth watering just from looking at it and it did not disappoint.

Getting two cuts of beef in one steak is amazing (one part is the tenderloin and the other is the loin for those like me that didn’t know before!)  and I had ordered mine medium as well.  The garlic butter added a lot of flavor to the steak as well however it was more subtle and the overall flavor of the steak really came through as it was only seasoned with salt and pepper before being cooked.   The porterhouse had a bit more fat on it than the NY Strip I had in Canada however it wasn’t enough to matter and the tenderness of the steak really came through especially as I got closer to the bone.

Bottom line, these were two of the best steaks I’ve ever had and they were worth every dime (and they are worth many dimes!).  Overall if I had to pick the best meal, based only on the steak it’s quite a difficult decision.  Both were incredibly delicious and full of flavor and just simply, amazing, however if I had to pick one I would have to go with Yachtsman.  The Porterhouse was simply hands down the best steak I’ve ever had, and while I felt like I could roll out of there after eating it, I have to say, I’d gladly do it again.  It was tender, juicy and simply melted in your mouth with the garlic butter.  That being said, Le Cellier’s Steak was incredible and shouldn’t be overlooked, in fact, if one is on a budget, Le Cellier is your best option as Yachtsmen was quite expensive.

My Choice: Yachtsmen Steakhouse’s 24zo Porterhouse!

Have you tried either of these delicious meals or had steak at a different location at Walt Disney World that should be looked at?

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Yachtsman Steakhouse Review

Yachtsman Steakhouse is a table-service restaurant in Walt Disney World’s Yacht Club Resort. Termed as a signature restaurant, Yachtsman Steakhouse would require two credits on the Disney Dining Plan (when applicable) and has higher prices than the usual sit down spot at WDW although they do offer Annual Pass and DVC discounts. The restaurant specializes in, you guessed it, steaks and is one of the few true steakhouses on property. In this post, we’ll review the restaurant’s atmosphere, food and value.

While I’ve had the pleasure to eat at many and most of Walt Disney World’s restaurants, Yachtsman Steakhouse seemingly was the one that I kept missing one way or another. There was always another restaurant to try or money to save and then the restaurant had a long closure due to COVID before opening late this summer. With the opportunity to finally catch the white whale, this yachtsman took advantage. I’m so sorry, that will be my last nautical/yachting/Moby-Dick joke of this post.

As much as I love red meat and consider myself a good carnivore, I’m not as drawn to steakhouses as some other restaurants. I don’t think they offer as much room for imagination in their offerings and I usually like seafood just as much as most steak. A steakhouse really has to wow me for me to feel like it’s worth the price, especially relative to other fancy restaurants. Thankfully, Yachtsman Steakhouse went above and beyond my expectations.

The restaurant makes no bones about who they’re appealing to. Immediately upon entry, guests are met by the dry-aging room also known as (by me) the meat room! The room is tucked away to the left of the kitchen and seating area. It’s an impressive room filled with incredible cuts of meat.

Inside of the actual restaurant, the restaurant is themed similarly to the rest of the Yacht Club. There’s some New England style architecture and heavy nautical theming. Warm wood tones abound along with a deep turquoise giving Yachtsman Steakhouse a masculine yet inviting feel.

There are several dining rooms throughout the restaurant, all of them are pretty light and airy. I wouldn’t say the restaurant is overly decorated or trying hard for a modern aesthetic, instead Yachtsman Steakhouse knows what it is and does that well. My favorite feature of the restaurant are the beautiful windows and ceiling on the far right of the dining room. Many of the windows in that area arch out giving the look of a captain’s quarters. I like these small, understated touches that make the dining room somewhat unique.

Let’s move on the menu , where the atmosphere of the restaurant takes its cues. There’s a few different offerings on the menu but everything revolves around the steak. Writing this while hungry was an absolute mistake.

Being a signature restaurant, Yachtsman Steakhouse offers a great bread service. The onion pull apart roll is perfectly flaky and delicious. It’s served warm and matches wonderfully with the roasted garlic or Himalayan salt butter that comes with the bread service.

There’s also multigrain cherry rolls, and I liked these almost as much even if they are supposedly healthy! The cherry gave them a nice pop of flavor.

Moving on to the entrees, I ordered the 16-oz Rib-Eye Steak which comes with Blue Cheese-Shallot Butter and is served with one accompaniment selection. The Rib-Eye was cooked a perfect medium rare and was exceptionally tender. The flavor of the meat alone was delicious and the Blue Cheese-Shallot Butter added to the rich and creaminess. This was huge and extremely rich. I had next to no chance of finishing this in one sitting but it was exceptional!

We also tried the 8-oz Filet Mignon which is served with Cognac-Truffle Butter and served with one accompaniment selection. This wasn’t as gigantic as the Rib-Eye but it was just as delicious, if not more so. The meat was even more tender, to the point where I’m not sure that you needed a steak knife to cut it. I preferred the Truffle Butter to the Blue Cheese Butter, although it was even more rich. Everything about this dish melted in your mouth.

Yachtsman Steakhouse was all an exercise in how much someone could eat and that included the sides. The mashed potatoes were delicious and, I say this in praise, you could really taste the butter in them. They were very smooth and paired well with the meat.

While I liked the mashed potatoes, the potato-leek gratin blew it out of the water. What’s better than buttery potatoes? Buttery potatoes with cheese on top of them. Yes, it was another dish in the line of heavy foods but I would be happy to eat a bowl of this anytime.

Each of the steaks came with one accompaniment and the option we didn’t have was the french fries. We have had those at the next door Crew’s Cup Lounge and they are outstanding, as well.

There were several sides that you can add to your meal and we decided to go with the Roasted Seasonal Mushrooms. While I didn’t think the mushrooms quite lived up to everything else on the menu, they were fresh and delicious. They paired well with each of the steaks and I’d be interested in trying any of the other sides there.

In the name of research, dessert seemed like a necessity 😉 We ordered the Yachtsman’s Chocolate Cake and it was a good decision. Here’s what it looks like when it is cut open!

The layers are made up of Dark Chocolate Mousse, Chocolate Decadence Cake, Mixed Berry Curd, Peanut Butter Crunch and Mousse. Needless to say, this was very rich, delicious, and too much food. The menu does say it serves two and that is certainly accurate! The Mixed Berry Curd offset some of the richness of the chocolate. While maybe a little much for me, this was one of the most impressive desserts I’ve had anywhere.

I haven’t mentioned the prices here because they’re all very high and I thought I’d get the praise out of the way. All of the steaks are between the $50-$60 range with the sides under $15 and the cake at $19. While it’s a lot, I didn’t think this was out of line with real world steakhouses. The quality of the food certainly matches up to that. I do think there are more creative restaurants at Disney World where you can spend about the same amount but whether you should choose them over Yachtsman Steakhouse depends on how much you like steak.

Overall, Yachtsman Steakhouse is one of the best restaurants in Walt Disney World. While it may not be inventive or modern in its design, it’s a restaurant that has exceptional food and fits in well within the theme constraints. The only negative is the steep price although I’d consider it fair. For meat eaters, it doesn’t get much better than this.

Overall Rating – 9.5/10

Have you been to Yachtsman Steakhouse? Let us know your thoughts or any questions you might have in the comments below! Planning a trip to Walt Disney World? Check out our  Disney World Trip Planning Guide  to help you out. If you enjoy what you’re reading here on Wandering in Disney, you can subscribe to the blog via WordPress or email. All of those links are on the right side of this page. Thank you for reading, we really appreciate it!

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Categories: Restaurant Reviews

Tagged as: Disney World , Disney World Dining , Walt Disney World , Yacht Club dining , Yacht Club Resort , Yachtsman Steakhouse review

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Review: Yachtsman Steakhouse

By AJ 23 Comments

Awesomeness! It’s been a long time since we’ve reviewed Yachtsman Steakhouse at Disney World’s Yacht Club Resort, which is a real shame considering how much I like this restaurant! (Meat? Good! Butter? Good! Habanero-Infused Flourless Chocolate Cake? Good! )

But on this visit, I broke away from my standards and tried some new items! Can’t wait to share them with you! Let’s get started…

Yachtsman Steakhouse has very clean, traditional lines when it comes to decor.

One of the Yachtsman Steakhouse Dining Areas

Guests enter into a foyer where they’ll encounter a large picture window looking into the steak trimming room, then they’ll pass by the open kitchen and into the dining room, which is furnished in light woods and tasteful artwork from top to bottom. Craftsman style chandeliers hang over the white-clothed tables.

Restaurant Entrance

Chandelier in the Two-Story Dining Room

My favorite room in the dining area is a two-story, circular room with two-top tables that look out onto the Yacht and Beach Club Resort’s own water playland — Stormalong Bay.

My favorite Dining Room

Basically, the setting here is relatively bland, but upscale. Consider it a blank canvas on which to create your carnivorous fantasy dinner 😉

While the menu here changes seasonally, you can always find some great steaks and classic side dishes to try. I love the appetizer menu, which tends to feature some really interesting options from time to time!

Appetizer Menu - click image for larger version

Dinner Entree Menu - click image for larger version

We began the evening with Yachtsman’s complimentary bread basket, which includes yummy bread rolls as well as this onion pull-apart bread, which is extremely delicious. Breads come with roasted garlic for spreading as well as salted butter.

Yachtsman Onion Pull-Apart Bread

Yachtsman still offers its cheese plate, but our table ordered this new charcuterie board this time! You get cheese on this one, too, but also smoked duck sausage, venison terrine, beef tartare, and other accoutrements! This is a varied and interesting board, and if you’re a fan of game or interesting meats, it’s a must-try.

Charcuterie Board with Smoked Duck Sausage - Venison Terrine - Beef Tartare - Artisanal Cheese - Accoutrements

The escargot received rave reviews (the person who ordered this is a big escargot fan, so I’ll take her word for it)!

And I ordered the root vegetable side dish (which is no longer on the menu) as my appetizer. It was quite good, though I could have done without so many turnips/parsnips (not sure which one it was 🙂 ).

Root Vegetables Side Dish

For our entrees, we ordered some extremely different items on the menu! Personally, I couldn’t get past the term “flagship cheddar fondue” and thus had to order the Braised Beef Ravioli, which came with the fondue as a sauce.

The ravioli was delicious — a very fun dish when you’re craving both meat and pasta or aren’t in the mood for a steak. The cheddar fondue had a strong, hearty cheese flavor, but it wasn’t overpowering for the ravioli. They complemented each other nicely.

Braised Beef Ravioli -- Crispy Wild Mushrooms -- Summer Radishes -- Flagship Cheddar Fondue

Would I order this again? Yes. But Yachtsman really is all about the steaks, so if you’re a steak fan (like I am), it’s hard to branch out!

Ravioli Cross-Section

A tablemate ordered the rib eye (which is what I usually get), which came with sweet potato beignets and red wine butter! This steak is rarely a disappointment — it’s tender, flavorful (thanks to that rib eye marbling), and has delicious (and not overpowering) seasoning. My only complaint is that I can’t ever finish it! Also, I usually order it with garlic butter instead of the red wine butter.

Rib Eye with Sweet Potato Beignets

I thought the addition of sweet potato beignets was so interesting, and then I started to see savory beignets on quite a few menus! I guess it’s all the rage…

Beignets Cross-Section

The third entree at our table was a very interesting one — Deconstructed Beef Wellington. The components of Beef Wellington are a pate and duxelles with filet inside a puff pastry, usually served with veggies. On this board, everything was separate, with the pate spread on the board in the center, the filet to one side, and the vegetables (with mushrooms/duxelles) also separated.

While this dish didn’t get low marks for taste (my table mate thoroughly enjoyed the meal), I wasn’t very impressed with the presentation. I don’t like the look of the pate spread in the middle of the board. I also am not a fan of “foams” on my drinks and dishes, so seeing the foam on top of the filet just looked a bit like soap bubbles to me…

The concept of this dish was a good and interesting one, but the presentation just made it less desirable for me.

Deconstructed Beef Wellington - 8 oz Filet - Trio of Wild Mushroom Duxelles - Puff Pastry - Parsnips - Potatoes - Carrots - Red Wine Sauce

Of course, we couldn’t stop at just entrees! Since this is a steakhouse, there are plenty of high-quality side dishes to order as well. Of course, your entree will usually come with a side dish already included on the menu (e.g. the sweet potato beignets), but how can you resist truffle mac and cheese and creamed spinach? Other options: sauteed mushroom caps, creamed corn, and caramelized onion along with some seasonal offerings.

The truffle mac and cheese is one of my favorite versions of this dish on Disney World property. The Reypenaer has a strong, rich taste, and the truffle oil is very noticeable (note — if you don’t like truffle flavor, you might want to skip this). I also love the Orecchiette pasta, which act like little scoops to hold all of that cheesy goodness!

Mac and Cheese Side Dish

The creamed spinach is very rich here, and I’m not sure it still qualifies as a vegetable with all of that cream and butter! (That’s a good thing when you’re at a steakhouse…)

Creamed Spinach

During our meal, the acting chef in the kitchen kindly brought over a dish he’d been working on to be a new side dish — Brussels sprouts! Now, I know what you’re thinking — you don’t like Brussels Sprouts, do you. Well these are different! Complemented with bacon and a tangy, buttery carrot sauce, these were delicious!

New Brussels Sprouts Dish with Bacon and Carrot Sauce

Now, on to dessert! The desserts here at Yachtsman change pretty consistently, and they’ve already changed since I was there in October. However, two of the items we ordered are still available: the Habanero-infused flourless chocolate cake and the signature banana napoleon.

Dessert Menu

When I saw the words “habanero” and “flourless chocolate cake” together, I knew I was in the right place. After trying the flourless chocolate cake at Flying Fish a couple of years ago, I promised myself that I would order flourless chocolate cake more often — and this was NOT a disappointment!

The cake was bitter-sweet upon tasting, followed by a significant kick of habanero flavor after swallowing! Those flavors coupled with the smooth, rich dark chocolate texture made for a great dessert!

To lighten things up and offer some complementary flavors, the dish was served with lime sorbet and mango compote. I enjoyed the lime sorbet (even when eaten with the cake), but wasn’t too much a fan of the mango compote.

If anyone wants to take me back to Yachtsman, I’ll gladly order this dessert again!

Habanero-infused Flourless Chocolate Cake -- Mango Compote and Lime Sorbet

The table also ordered the Stone Fruit and Cream dessert, which was a seasonal summer dessert. This included nectarines, Bavarian Cream, and Peach-Champagne Espuma (a.k.a. foam) on top!

Stone Fruit and Cream

Also on the menu that evening was a Lemon and Blueberry dessert, which was fantabulous, called Lemon Pudding Cake. It also was a summer seasonal dessert, but it included fruit leather (awesome), candied lemon, and a “blueberry shake” that everyone loved.

Lemon and Blueberry Dessert

This trip — like most Yachtsman Steakhouse visits — was delicious. This is a restaurant that is quite reliable in terms of food quality and variety. Service can sometimes be slow here, but that’s more a function of the servers not wanting to rush you rather than not being attentive. Most signature dining locations want guests to feel as though they’re welcome to stay as long as they want, so if you’re in a hurry be sure to mention that to your server.

The menu here continues to introduce new and interesting options, though all still fit in the relatively heavy steakhouse category. I have never been disappointed with an entree at Yachtsman steakhouse, and I consider it a great alternative to busy restaurants like Le Cellier Steakhouse in Epcot. However, the Yachtsman chef did just transfer over to Le Cellier, and we’re already starting to see some Yachtsman-esque dishes popping up on the menu over there.

I’d love to hear your comments and thoughts about Yachtsman Steakhouse. Let us know what you think about this spot in the comments section below!

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December 19, 2011 at 6:07 am

Wow. Yachtsman sounded like “just another steak house” until I read this review! Definitely on the list now. The habanero-infused flourless chocolate cake sounds spectacular, and I could enjoy pretty much any of those entrées. It’s a shame about the beef wellington. While I think the “deconstructed” trend is quite fun, it doesn’t always work, especially if a lot of the appeal of the dish is combining the flavours together in one mouthful.

December 19, 2011 at 6:27 am

Yachtsman has been one of my long time favorites. I have many fond memories of phenomenal meals there including an incredible Easter brunch buffet many years ago. Two of my WDW culinary regrets have also occurred there: I never had a chance to try the Kobe steak (when Japanese kobe was still legal in the US, not the current American wagyu) and I regret getting cold feet one night when rattlesnake was on the appetizer menu.

I felt that Yachtsman had slipped in quality and atmosphere a while ago. While I havent been there in a few years I think a return is in finally in order based upon this review.

December 19, 2011 at 8:37 am

My fiancé and I just ate there two nights ago. For appetizers, we had the Caesar salad (pretty standard but good presentation) and the cheese board (delicious). My fiancé had the filet – he’s sad he just found out now that he could have swapped red wine sauce (too sweet for his taste) for garlic butter. He deemed the mashed potatoes the best he’s ever had. I don’t eat beef and tried their new pasta dish – Sonoma goat cheese arugula tortellini in a pumpkin purée. There was sun-dried tomato mixed in with the goat cheese. The arugula was in the tortellini pasta but was not overpowering. This was THE BEST dish I’ve ever had on property. I wish this would stay on their menu. It makes me sad knowing I may never have it again since the menu changes often. And our server was fantastic – if she saw we were in conversation she would change directions and let us carry on, or take plates without interrupting. Great meal!

December 19, 2011 at 8:42 am

Interesting review from an interesting restaurant AJ. I look forward to trying this out during my next visit because no matter how much i read about it I still can’t decide whether I like the sound of it or not!! One question (and this might apply to all the signature restaurants at WDW) can we order a dish but request that the sauce is made without the alcoholic ingredient?

December 19, 2011 at 9:00 am

I’m with Becca… this is on my must do list now! Wow, where to start with this post???

1. Beef Ravioli – wow, so different!! Is it just me or do you NEVER see a BEEF ravioli offered anywhere? Sounds delicious!

2. I’m typically not a huge steak girl but that Rib Eye looks RI-DIC-U-LOUS!

3. When I saw the deconstructed beef wellington on the menu I thought that might be something I’d order but I agree, the presentation is not so great. I for one though have always wanted to try a foam! LOL. I’ve never had a dish with a foam on it before and being a huge Marcel fan from Top Chef, you can understand why I want to try one! lol

4. Truffle mac and cheese? Yes, yes, and YES!

5. I’ve never had a flourless cake before.. what makes it so much greater than regular cake? Is it more dense? flavorful? moist?

6. and finally … any dessert with lemon and I’m there!

Thanks AJ for this review. I won’t be able to visit Yachtsman on my next visit but I will definitely be keeping it in my back pocket for the time after that!

December 19, 2011 at 9:49 am

I was once in the “don’t like Brussels sprouts” category. I think for most of us who grew up in the 70s or so, the typical way to prepare them was to boil the life out of them and then maybe serve with a splash of vinegar. That pretty much kills any good flavor or texture possible. Instead, if you can get fresh Brussels sprouts and then lightly sauté with a little butter or oven roast them and mix in some flavor enhancers (at home, we use dried cranberries and chopped hazelnuts), these things are insanely good. Glad to see a good use of them on property!

December 19, 2011 at 10:31 am

Becca — It’s a really great restaurant! Relaxed and unassuming, but still has some great food on the menu — the perfect mix. Plus, because it’s in a resort, it doesn’t fill up with ADRs as quickly. You can often get a reservation the day of.

Pudge — There’s a brand new chef as of March 2011, and my visit was very good. Not sure if he’ll be changing the menu more significantly, but now’s a good time to visit. And rattlesnake? I think I would have gotten cold feet, too… I need to be more daring!

Katie — That pasta dish sounds amazing! Thank you so much for sharing your experience and review!!

Emma — At a signature restaurant, you should definitely be able to order the sauce without the alcohol. Some non-signature restaurants might make sauces ahead of time, but they should also be able to substitute something in a pinch. Can’t wait to hear if you like Yachtsman or not!

Marci — I know! Beef ravioli with a fondue on top, no less! The flourless chocolate cake is much denser than a typical cake, and usually has a stronger, deeper flavor as well. Think a cross between fudge and a brownie when it comes to texture — super moist and dense.

Jul — Great ideas for Brussels Sprouts!! I thought the sweet carrot-butter sauce at Yachtsman was great. Interestingly, the dish is not yet on the menu, so maybe it didn’t make the cut 🙁

December 19, 2011 at 11:44 am

We usually don’t eat at steakhouses as I can do them at home about as well and save so much money. But never the less this restaurant is a nice treat and never fail to be pleasing. I’ve tried many of their dishes over the years and they are almost always memorable.

December 19, 2011 at 12:40 pm

Love the Yachtsman. When I went last January the charcuterie board had a bleu cheese with lemon brittle. It was amazing! Ribeye and Truffle Mac were also pretty special too. Can’t wait to go back.

December 19, 2011 at 1:07 pm

It’s interesting… the decor really looks as if it would fit better at The Wilderness Lodge. Maybe it’s those lamps. This is one of those places I’d love to try, but probably won’t get around to anytime soon as one of my party is a vegetarian and, while there is butternut squash ravioli on the menu, there’s really not enough variety to make it worth his while (which makes sense, it being a steakhouse and all!)

December 19, 2011 at 1:36 pm

We went to Yachtsman two weeks ago for the first time after hearing rave reviews. Sad to say, it really didn’t live up to our expectations. The steaks were good, but I’ve had better at Le Cellier. I ordered the New York Strip (because I wanted to try an aged steak) but was able to have the beignets and red wine sauce with it (thanks to our server for changing things up for us). My mother ordered the New York Strip with its regular sides. When we got our steaks they looked a bit different but I didn’t think much of it. It was good, but not spectacular. A couple days later, when we were discussing our dinner, my mother said she thought I ended up with the rib eye instead (probably because of the change in sides). If this is true, the waiter should have caught the mistake, and the steaks did look different. So now I’m bummed that I spent all of that money for the wrong steak.

Also, we both ordered our steaks medium rare, and there was a big difference between the two. Mine was definitely on the rarer side, while my mother’s was more on the medium side. Now I know why she wouldn’t switch steaks! My father got the porterhouse and he actually complained to the server about the saltiness of it at the end of the meal (after not saying a word to us during the meal). I so wish he had said something when he tried the steak as I’m sure they would have brought him another. We think Dad was just cranky about the prices. The server did remove the two alcoholic drinks from our bill for the salty steak.

Mom and I have decided that we will try Yachtsman again at some point, without Dad. But sadly it wasn’t a “we have to come back here soon” meal for us. We ate at Le Cellier just two days later and felt it was a much better steak (and both were cooked the same). So we will continue to visit Le Cellier as much as possible, and will try Yachtsman again, someday. Sorry for the novel!

December 19, 2011 at 6:36 pm

I have to side with the posters here who aren’t over the top about the Yachtsman. My family “does Disney” about 2x a year and have for eons. This used to be a regular haunt for us, but not so much over the last 5 years or so. The pricing has steadily increased (although food prices have increased here slower than the mixed drink/ wine prices), and the quality has slid somewhat, so at the end of the meal when I ask “If I had this same meal outside Disney, would I be satisfied?” the answer is usually no. It’s not that I’ve ever had a particularly bad meal here, but at $90+ per person (App., main, sides, drinks, etc.) it doesn’t live up to the standard I’d expect of the same priced meal off property or at home.

There are several Disney restaurants that are quite good – in comparison to other Disney restaurants. If we’re honest, there are only a few that are quite good in comparison to restaurants outside the Disney bubble. To me, this just isn’t one of them.

I will say, however, that I did have a spectacular interaction with a Cast Member here on my last visit. Still, for the money I’ll put on my walking shoes and head to Shula’s or the Flying Fish for a better, equally priced meal.

December 19, 2011 at 7:05 pm

As I was reading the menu I mentally selected my own choices, so funny that you actually enjoyed several of them. Would have tried the pasta and or the deconstructed Wellingtons. And those desserts, oh my. I have always heard good things about this restaurant but have never eaten there. It will be a must on my next trip, for sure.

December 19, 2011 at 7:25 pm

Alan — Thanks for your review! I do find that Yachtsman offers a bit more than our average steakhouse at home, but maybe that’s just the Disney magic.

Mark D. — Lemon brittle? Sign me up!

Richard — I know! The decor seems a lot like Artist Point, right? I hope you get over to Yachtsman sometime soon. 🙂

Sue — No worries on the novel, I really appreciate you sharing your experience with us!! And I’m sorry you didn’t have a great meal. When it comes to how steaks are cooked, I’m very picky, so I can understand completely how you’d be upset with not only inconsistent cooking but also possibly the wrong steak!

Love2Travel — I love Flying Fish and Shula’s as well — two of my favorite spots! Thanks for your review and thoughts about Yachtsman!

Paula B. — Ha ha! I look forward to hearing about your visit when you get over there.

December 22, 2011 at 12:19 pm

I’m sitting here drooling!!!

December 27, 2011 at 2:34 pm

I’m a few days late chiming in, but wanted to say that we had Christmas dinner at Yachtsman and it was superb. Because of the holiday, they were serving a slightly more limited, prix fixe menu. Chilled shrimp was served as a family-style appetizer, then we had a choice of Caesar salad or lobster bisque. There were a few steaks, plus a chicken dish and a vegetarian tortelloni dish as main course choices. Family-style sides were creamed spinach and sauteed mushrooms. Dessert was a Valrhona chocolate yule log (can you say “YUM!”?).

My filet was tender and well seasoned. I ordered mine medium rare and it was slightly overcooked (more pink than red in the center), but not enough to ruin my enjoyment of the meal or even to complain about. We were sad, though, that the truffle mac & cheese wasn’t on the menu, as my husband really enjoyed it on our prior trip to Yachtsman (thankfully, he had ordered it at California Grill the night before!).

Our server, Joey, was excellent. He was accommodating and friendly and was present whenever we needed him, but not hovering.

After many years as Le Cellier fans, Yachtsman is our new favorite place at Disney to indulge our carnivorous palates!

December 27, 2011 at 4:37 pm

I just visited at the beginning of December and had a less then stellar meal. I found the steak I had early in the week at Tony’s of all places better than the one I had over at yachtsmans. I made the mistake of getting the deconstructed beef wellnington and my steak was so over cooked that it was rock like and it just made the funny foam look like soap covering up bad beef. They quickly exchanged my meal…service I will say was wonderful and they had these little lime cookies that I’m still craving. I visited shulas 2 nights earlier and found that to be far better than yachtsmans. Given the cost and the comparison to shulas my family won’t be back.

February 22, 2012 at 1:30 pm

Partner and I ate here this past weekend on Presidents Day Eve. He had been here before but I had not, so I was excited to try yet another new WDW restaurant. And let me tell you, this place did not disappoint.

If you look at the photo up above labelled “My favorite dining room”, our table was the 2 seater in the middle next to the window. The perfect spot of people watching. And this room, too, was our favorite.

We were going to try the cheese plate, but after seeing that it was exactly the same as the one we had at California Grill just 2 weeks prior (and we’re not too keen on) we passed. Instead we just enjoyed the rolls, butter and roasted garlic. And let me tell you, that roasted garlic is pure heaven. Especially paired with the onion rolls. Bad breath be damned!

Partner did get the oysters. He said he enjoyed them, but prefers raw oysters (these were cooked).

For dinner we both got the filet which was cooked perfectly for our likings. The mashed potatoes were fantastic! We also got the mac and cheese, and while I’m not a huge fan of mac and cheese, this was one of the best I have ever had. Right up there with the truffled mac and cheese you can get at Club 33 at Disneyland. In fact I think I liked it from here a LITTLE bit better than from when I’ve had it at 33!

We shared dessert which included a glass of port, and a chocolate peanut butter and pretzel concoction that was out of this world! Think of it as a glorified and WAY better Reeses. It also came with a caramel gelato with red Hawaiian sea salt on top, which was really yummy.

All told, the food, the service, actually everything here was just perfect. I highly recommend Yachtsmen Steakhouse for a nice dinner. If you can’t get into California Grill, I’d recommend this place as an alternate.

February 22, 2012 at 2:10 pm

Matt — I had that pretzel dessert at Party for the Senses this year and LOVED it! Would really like to have it at Yachtsman, too. 🙂 Thanks for the great review — my mouth is watering!!

November 12, 2012 at 5:57 pm

Best meal that I had in Disney. Ask for Oscar for your waiter, he was great and made our dining experience the best.

February 20, 2013 at 12:13 pm

Looked at the menu and sorry, any restaurant that does not have whisky (scotch) as a dessert drink will not get my business.

June 5, 2014 at 1:09 pm

My wife and I had dinner at the Yachtsman several years ago. The meal was excellent and the restaurant is beautiful. The only problem I have with it is that I can get a similar meal at Ruth’s Chris steakhouse. When we go to Disney World, we like to eat at places that we can’t duplicate at home. We can find a good steakhouse close to home, but we can’t find anything to rival many of Disney’s unique offerings. I recommend Flying Fish Cafe instead.

October 12, 2015 at 1:03 pm

I went to the Yachtsman over Labor Day weekend. The food was absolutely amazing I went with 2 friends. We had the lobster bisque and the Cesar salad as appetizers. The onion pull apart rolls were amazing we were actually fighting over them. The sourdough was also really good. The rolls came with butter and entire head of garlic roasted. For our main course was I had the New York strip with twice baked potato my two friends had the Kansas City strip with beef potatoes they were allowed to substitute these instead of the fries. Dessert was the chocolate peanut butter cake. You must eat the pretzel with the cake or the pretzel is a little salty by its self. These was the best meal I have had in a long time..

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Roast Lemon-Garlic Cabbage Steaks for a Twist on Steak Night

I t's time to elevate cabbage from humble vegetable side dish to the main attraction with these cabbage steaks! Utilizing the heat of the oven to both steam the cabbage and to roast it, these steaks end up perfectly tender with a dreamy, crisp exterior. While they're a delicious vegetarian alternative to a traditional steak dinner , they have enough flavor and texture to please any carnivore, too. (A sneaky sprinkle of chopped crispy bacon would take them over the top!) Vibrant paprika in the lemony olive oil seasons the cabbage steak all the way through, and a garlicky, almond-studded breadcrumb topping brings texture and even more flavor to the party.

Why is cabbage steak called steak?

Unlike the many meat alternatives popping up in grocery stores, cabbage steak is not pretending to be beefsteak, but the two do have some similarities. They're both thick-cut, satisfying, fork and knife affairs. Yet cabbage steak has its own personality and deserves to be a main dish on its own! Just like eggplant parmesan and cauliflower steak , cabbage steak is proof that not every meal requires meat.

Can this recipe be made in advance?

While this recipe is best when it’s hot and crispy out of the oven, there are a few elements of this dish that can be prepared ahead of time. The paprika oil and the garlic butter breadcrumbs can be mixed up and stored in separate airtight containers in the refrigerator for up to 3 days. The cabbage can be sliced and stored in an airtight container in the refrigerator for 1 day. If there is any leftover cabbage steak, it can be stored in an airtight container in the refrigerator for up to 3 days. Chopped up leftovers are delicious in a casserole or folded into mashed potatoes to make a shortcut colcannon for a St. Patrick's Day side .

Yields: 4-6 servings

Prep Time: 10 mins

Total Time: 45 mins

Ingredients

Nonstick cooking spray

medium head green cabbage (3 to 4 pounds)

fresh lemon juice

garlic powder

kosher salt

ground black pepper

panko breadcrumbs

grated parmesan

slivered almonds, chopped

salted butter, melted

garlic clove, grated

Pinch ground black pepper

chopped fresh parsley, for serving

• For the cabbage: Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray.
• Strip any dark outer leaves off of the cabbage and cut ½ inch of the root end off of the cabbage. With the flat end of the cabbage on the cutting board, slice the cabbage into 1-inch thick “steaks.” Arrange the slices in a single layer on the prepared baking sheet.
• In a small bowl, whisk together the olive oil, lemon juice, paprika, and garlic powder. Brush both sides of the cabbage steaks with the oil mixture. Sprinkle both sides with salt and pepper. Pour ¼ cup of water onto the baking sheet, trying not to get too much water directly on the cabbage. Tightly cover the baking sheet with foil.
• Roast the cabbage until tender, 15 to 20 minutes.
• For the topping: Meanwhile, in a medium bowl, stir together the breadcrumbs, parmesan, almonds, butter, garlic, lemon zest, salt, and pepper until combined.
• Remove the cabbage steaks from the oven and remove the foil. Sprinkle the cabbage with the breadcrumb mixture and continue roasting until golden brown, 10 to 15 minutes more.
• Serve warm, sprinkled with parsley.

Tip: Zest the lemon for the breadcrumbs before juicing it for the steaks!

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The 5-Ingredient Cuban Steak Dinner My Mom's Been Making for Over 30 Years

This simple savory Cuban American favorite takes less than 15 minutes to cook, and pairs well with classic Cuban sides like rice and beans, plantains, or even a simple side salad.

Serious Eats / Two Bites

Selecting the Right Cut of Beef

Why you should marinate your steaks, why it works.

• Pounding the steaks to a uniform thinness guarantees tender meat that cooks evenly and quickly.
• Salt and lime juice in the marinade flavor and tenderize the steaks.
• Rubbing garlic all over the steaks creates aromatic flavor.
• Searing the steaks in a hot skillet in batches ensures the steaks brown instead of steaming in their short cooking time.

Palomilla, Cuban steak and onions, holds a special place in my heart and belly. It was a staple weeknight dinner in my household throughout my childhood. My mom would serve the thin seared steaks with their signature browned onions to my dad and me often; always paired with a side of perfectly cooked white rice, black beans, and fried sweet plantains. When I’d hear the sound of the steaks sizzling with the smell of the lime-garlic marinade and accompanying onions, I knew dinner was going to be good that night. 

When I was older,I asked my mom to teach me her recipe, eager to capture her “secret” ingredients and techniques. To my surprise, she initially responded with a dismissive chuckle, insisting that there’s no real recipe for the dish, and that "every Cuban just knows how to make this." Her response makes some sense; after all, the dish is little more than thin steaks quickly seared with onions and served hot right out of the skillet. But after watching my mom prepare it countless times in my life, I’ve realized there are a few key steps (whether she realized it or not) to preparing to get the most tender, juicy, well-seasoned bistec de palomilla possible. Read on to learn how.

In Spanish, palomillo means moth or butterfly, referring to the way that the meat is sliced pencil-thin, or “butterflied” open to make two slim steaks of equal size. While I was accustomed to seeing these thinly sliced steaks at grocery stores around Miami, I realized I couldn't tell you the exact cut of beef used and neither could my mother! When I pressed her for details about the cut of meat typically used in the recipe, she responded "I don't know... palomilla steak." A typical Cuban mom response!

After researching the dish more, and talking to local butchers in Miami, I learned that a tougher, inexpensive cut of meat like boneless top sirloin is typically used for bistec de palomilla. This makes sense: Fileting a tougher cut into thin steaks shortens the muscle fibers, making them more tender and easier to chew. 

While at my local Latin market in Miami I can easily find the recognizable thin butterflied steaks labeled intended for cooking palomilla at home, I realize for people living elsewhere, or without access to a Latin butcher, you might not find ready-made palomilla steaks. But most major supermarkets and butchers sell top sirloin—cut either into larger steaks or roasts—and with their help (or a sharp knife of your own), they can be turned into 1/4-inch thick filets, replicating the traditional palomilla style.

Whether you start with pre sliced steaks or you slice the steaks yourself, it’s important to still pound the steaks to make them even thinner and more tender. Sirloin steak can be used in a pinch, but they’ll be less tender than top sirloin and might require additional pounding to achieve the desired texture.

As Serious Eats discusses at length in its deep dive into marinating meat, most marinades rely on two key ingredients: salt and acid. Salt over time deeply seasons the meat and also ensures the steaks will retain more moisture once cooked. This is especially helpful for leaner, thinner cuts like the one used here. As for the acid, palomilla is traditionally marinated with lime juice. Not only does lime juice impart a bright, tangy flavor that’s signature for palomilla, but with just a little time time—between 30 minutes and four hours—it tenderizes the top sirloin steaks. Just be careful not to let the meat sit in the marinade too long, as the acid will eventually over-tenderize the beef, making it mushy.

The seasonings beyond that are simple, just garlic and black pepper. The flavor of ingredients like that won't penetrate the meat—they're just a a surface treatment—but with the steaks cut so thin, a surface treatment has a huge effect. Grating the garlic and rubbing it into the steaks ensures maximum flavor all over.

The other signature element of palomilla is the onions, fried quickly in the skillet until browned and just growing tender. The key is to cook the onions over high heat to brown them in the pan's remaining beef fat so that they develop a rich meaty flavor. A splash of lime juice and water produces just enough steam to help soften them without requiring a lengthy cooking time while infusing them with even more flavor. 

The type of onion used varies among households.Though you can certainly use yellow or Spanish onions for a sweeter alternative, I often opt for white onions, which I find produce a crisper finish and subtle pungency. 

The result is an easy to prepare steak dinner that starts with just a handful of humble ingredients, but delivers a big, bright savory flavor.

Recipe Details

The 5-Ingredient Cuban Steak Dinner My Mom's Been Making for Over 30 Years

Ingredients.

2 pound s (907 g) boneless top sirloin steak roast or 6 to 8 store-bought pre-sliced thin (1/4- to 1/8-inch-thick) top sirloin steaks (about 2 pounds; 907g)

1 1/4 teaspoon kosher salt, divided; for table salt, use half as much by volume

1 teaspoon freshly ground black pepper

2 t ablespoons (30g) plus 1 teaspoon (5g) fresh lime juice from 2 limes, divided

6 medium garlic cloves, grated or finely minced

1 tablespoon ( 15 ml) plus 1 teaspoon (5ml) neutral oil such as canola or vegetable, divided, plus more as needed

1 medium white onion (8 ounces; 227 g ); sliced crosswise into 1/4-inch-thick rings

For Serving:

Cuban black beans and rice

If using a top sirloin roast, slice roast against the grain into six 1/2-inch-thick slices.

Lay steak slices 3 inches apart on a cutting board and cover with plastic wrap. Using a meat pounder, flatten slices to an even 1/4-inch thickness. If using pre-sliced beef, pound lightly just to tenderize.

Place steaks in a large shallow baking dish or glass storage container. Sprinkle one side of the steaks evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper, and half of the garlic. Drizzle with 1 tablespoon lime juice and rub seasonings into the meat. Flip the steaks and repeat with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining garlic, and 1 tablespoon lime juice, making sure meat is evenly coated.

Cover dish tightly with plastic wrap or a lid and refrigerate for at least 30 minutes and up to 4 hours before cooking. 

In a large stainless-steel skillet, heat 1 tablespoon oil over high heat until just smoking. Working in batches to prevent crowding the pan, add the steaks and cook until browned on each side, 45 to 60 seconds per side. If needed, add an additional 1 tablespoon oil to the skillet between batches. Transfer cooked steaks to a platter and cover with foil or place in a low oven to keep warm. Repeat with remaining steaks.

In the now-empty skillet, add remaining 1 teaspoon oil and heat over medium-low heat until shimmering. Add the onion, remaining 1 teaspoon lime juice, remaining 1/4 teaspoon salt, and 1 tablespoon water, and cook, lowering heat as needed to avoid scorching, until the onions begin to soften and brown, about 5 minutes.

Arrange steaks on serving plates and top with browned onions. Serve immediately, preferably with Cuban black beans and rice.

Special Equipment

Meat pounder, large stainless-steel skillet 

If you do not have a meat pounder, you can use a blunt object such as a rolling pin, heavy bottomed skillet, or pestle to pound the meat into 1/4-inch slices. 

Make-Ahead and Storage

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Steaks with Roasted Garlic

Steak recipes are a great way to celebrate a special occasion, but this garlic steak is so good, you'll end up making it normal weeknights too. Serve with a grilled garlic spread on top for a delectable dinner.

The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

Ingredients

1 - 2 whole bulbs garlic

3 - 4 teaspoon snipped fresh basil or 1 teaspoon dried basil, crushed

1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed

2 tablespoon olive oil or vegetable oil

1 ½ pound boneless beef ribeye steaks or sirloin steak, cut 1 inch thick

1 - 2 teaspoon cracked black pepper

½ teaspoon salt

Cut off the top 1/2 inch of garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Fold a 20x18-inch piece of heavy foil in half crosswise; trim to make a 10-inch square. Place bulb, cut end up, in the center of foil. Sprinkle with basil and rosemary; drizzle with oil. Bring up two opposite edges of foil; seal with a double fold. Fold the remaining ends to completely enclose garlic, leaving space for steam to build.

For a charcoal grill, grill packet on the rack of an uncovered grill directly over medium coals about 30 minutes or until garlic is feels soft when packet is squeezed, turning occasionally during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on grill rack over heat. Cover and grill as directed.)

Meanwhile, trim fat from steaks. Sprinkle steaks evenly with pepper and salt; rub in with your fingers. While garlic is grilling, add steaks to grill rack. Grill steaks to desired doneness, turning once halfway through grilling. For ribeye steaks, allow 10 to 12 minutes for medium rare (145°F) or 12 to 15 minutes for medium (160°F). For sirloin steak, allow 14 to 18 minutes for medium rare (145°F) or 18 to 22 minutes for medium (160°F).

To serve, cut steaks into six pieces. Remove garlic from foil, reserving basil mixture. Squeeze garlic pulp onto steaks. Mash pulp slightly, spreading it over steaks. Drizzle steaks with the reserved basil mixture.

Nutrition Facts (per serving)

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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The 15 Best Places for Roasted Garlic in Saint Petersburg

1.  Engine No. 9

2.  Ruth's Chris Steak House

3.  Station House

4.  Arby's

5.  Rollin' Oats

6.  Noble Crust

7.  Sea Salt

8.  Red Mesa Restaurant

9.  The Birch & Vine

10.  Bones Pizza Shack

11.  Three Birds Tavern

12.  Derby Lane

13.  Parkshore Grill

14.  BellaBrava

15.  Boston Market

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300 BEACH DRIVE NE, ST. PETERSBURG FL

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Sourdough Baguette, Herbed Olive Oil, Salted Butter…$5

 Blue Cheese Stuffed Meatballs, Cabernet Demi-Glace …$17

Chicken Chili Lettuce Wraps , Iceberg, Wonton, Peanut Sauce, Sriracha …$16

Jumbo Lump Blue Crab & Grouper Cake, Avocado Green Goddess, Capers …$19

Parkshore Oysters, Roasted, Smoked Bacon Thyme Butter, Parmesan Cheese …$18

Sautéed PEI Mussels, Wine, Garlic, Lemon, Herbs, Butter, Grilled Asiago Ciabatta …$17

Crispy Chicken Croquettes, Bacon Truffle Bechamel, Grilled Heirloom Tomato Brodo …$17

Peppercorn Seared Prime Beef Carpaccio, Shallots, Capers, Truffle Oil, Sea Salt, Parmesan …$22

Crispy Day Boat Calamari, Roasted Garlic Aioli, Chile Sauce, Pickled Onion Tomato Salad, Cilantro …$18

 Grilled Yellow Fin Tuna, Coconut Ginger Carrot Puree, Gochujang Soy BBQ, Toasted Hazelnuts …$20*

 Caesar Salad, House made Dressing, Parmesan, Asiago Crostini …$8 sm./$13 lg.*

Parkshore Salad, Blue Cheese Crumbles, Spiced Pecans, Craisins, Creamy Vinaigrette …$8 sm./$13 lg.

Wedge Salad, Iceberg, Tomato, Smoked Bacon, Onion, Buttermilk Blue Cheese Dressing …$8 sm./$13 lg.

Baby Spinach Salad, Roasted Beets, Red Onion, Goat Cheese, Warm Bacon Vinaigrette …$8 sm./$13 lg.

Hand Crafted Burrata, Roasted Tomato Panzanella Salad, Lemon Vinaigrette, Basil, Balsamic …$17

Jumbo Lump Blue Crab & Avocado Salad, Cucumber, Tomato, Citrus Vin, Avocado, Mango Chutney …$25

Add to any Salad… Chicken $8, Salmon $9, Shrimp $10, Tuna $16… Grilled or Blackened

"Park"

Filet Mignon, Cabernet Demi-Glace 8oz…$44, 12oz …$58

Creekstone Farms Prime Boneless Ribeye 16oz , Shallot Tarragon Butter …$58

Sliced Petite Filet Mignon, Sautéed Onion & Mushrooms, Demi-Glace, Mashed Potatoes …$36

Marinated Creekstone Farms Skirt Steak, Leek Butter, Chimichurri, Hand Cut Parmesan Fries …$38

Beef Wellington, Filet Mignon, Puff Pastry, Truffle Liver Pate, Portabella, Demi-Glace, Asparagus …$42

Peppercorn Seared New York Filet , Cognac Sauce Au Poivre, Broccolini, Crispy Onion Ring …$58

Roasted Natural Chicken Breast, Mushroom Tartufata Risotto, Roasted Tomatoes, Arugula Pesto …$32

Creekstone Tomahawk Pork Chop , Sweet Potato, Bacon Balsamic Maple Brussels, Mustard Sauce …$36

Smoked Bacon Wrapped Prime Meatloaf, Broccolini, Mashed Potatoes, Green Peppercorn Sauce …$30

Australian Rack of Lamb, Fresh Mint, Creole Mustard, Demi-Glace, Seasonal Vegetable …$56

Roasted Cauliflower Wedge , Red Chile Chickpeas, Chimichurri, Jasmine Rice …$24

“The Parkshore”

Filet Mignon & Roasted Lobster Tail

Cabernet Demi-Glace, Lemon Caper Butter, Mashed Potatoes, Jumbo Asparagus …$68

Fresh Catch , Our Chef’s Daily Preparation

Blackened Yellow Fin Tuna, Corn Salsa, Creole Mustard Sauce …$38

Roasted Scottish Salmon, Shallot Tarragon Butter, Jumbo Asparagus …$36

Pan Seared Sea Scallops, Sautéed Baby Spinach, Smoked Bacon, Cream, Crispy Potato …$36

Lobster Pasta, Maine Lobster, Fresh Tomato, Tarragon, Vodka, Cream, Angel Hair Pasta …$38

Seafood Mixed Grill, Grouper , Shrimp, Scallops, Sauce Trio, Jasmine Rice, Cilantro …$36

Grilled Alaskan King Crab, Drawn Butter, Lemon …$45 1/2lb …$80 1lb

Twin Cold Water Lobster Tails, Lemon Caper Butter Sauce …$60

Accompaniments

Parkshore Scalloped Potatoes, Caramelized Onion, Blue Cheese …$12

Sharp Cheddar Mac and Cheese , Panko Parmesan Crust …$10

Bacon Balsamic Maple Roasted Brussels …$10

Ale Battered Vidalia Onion Rings …$10

Buttermilk Mashed Potatoes …$8

Hand Cut Parmesan Fries …$10

Sweet Potato Puree …$8

Jumbo Asparagus …$12

Seasonal Vegetable …$14

Cognac Au Poivre Sauce …$6

 Bearnaise Sauce …$6 (After 5pm)

Loaded Baked Potato …$10 (After 5pm)

• Consuming raw or undercooked meats, poultry, seafood, shellfish, oysters or eggs may increase your risk of food borne illness

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Shrimp Cocktail, Creole Mustard, Citrus Cocktail Sauces …$18

Lobster Toast, Maine Lobster, House Mayo, Celery, Crispy Capers, Tomatoes, Sourdough …$25

Oysters on the ½ Shell, Cucumber Champagne Mignonette, Horseradish, Cocktail Sauce …$3ea*

Iced Seafood Bowl

Shrimp Cocktail, Lobster Salad, Blue Point Oysters, PEI Mussels

Buttered Crackers, Champagne Mignonette, Creole Mustard, Citrus Cocktail …$39 (serves 1-2)

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Restaurant Reviews

Nestled in the heart of Tampa Heights, Rocca stands as a beacon of culinary excellence, proudly boasting a coveted Michelin star. This elevated Italian eatery seamlessly blends traditional flavors with contemporary techniques, offering diners a premium gastronomic experience. From the moment you step inside the establishment, Rocca’s idyllic ambiance and impeccable service set the stage […]

The Sourdough Co. is located in the former Baum Ave Market building in the vibrant Edge District, and adjacent to Intermezzo. The Sourdough Co. is a bright, airy haven for food lovers. With its high ceilings and abundant natural light, this charming eatery creates an inviting atmosphere that draws you in from the moment you […]

Opened in December 2023, Branzini is a charming new addition to the St. Pete Beach dining scene, perfectly located near public beach access. Beachgoers can enjoy a delightful brunch before hitting the sand or unwind with dinner and drinks after a long day in the sun. The restaurant boasts an inviting atmosphere, with a large, […]

Low effort and high reward is the name of the game with this take on slow-roasted salmon. The slow-roasting process ensures tender and flakey salmon that melts in your mouth with each bite. The addition of citrus makes this dish quite refreshing while the chili crunch sprinkles in bold and spicy notes. Though the ingredients involved are minimal, together they are the utmost well-balanced. There isn’t a ton of produce in season right now in Florida, but citrus, including orange varietals and grapefruit are goods that you’ll find plenty of during this time of year. Marrying together the invigorating flavors in citrus with a high-quality, fatty piece of wild salmon is quite lovely. The chili crunch aids in adding some texture and the torn fresh dill (or basil) rounds out the dish. Avocado, which is also in season in September, pairs well with all of these ingredients too. If you’d like to also incorporate that, use 1/2 of a ripe avocado and slice it into thin pieces. You can certainly go the extra mile by making your own variation of chili crunch or chili crisp (trust me, it’s much easier than you may think!), but there are plenty of solid options on grocery store shelves these days. One of my favorites is from Momofuku and you can find this at Rollin’ Oats (it’s actually on sale currently). They offer a regular chili crunch, spicy and also a hot honey version. Another reputable brand at Rollin’ Oats is by Mr. Bing – they have a mild and spicy option. When it comes to selecting your salmon, I always suggest reaching for the wild caught versus the farm raised.  Rollin’ Oats doesn’t have a dedicated seafood counter; however, they offer quality frozen wild caught salmon that works great for this dish. Just make sure to safely thaw the salmon prior to roasting it. Slow Roasted Salmon with Citrus & Spicy Chili Crunch Recipe Discover a new favorite low-effort dinner with this slow-roasted salmon which is paired with vibrant bits of citrus and a spicy assist from chili crunch. 16 ounces salmon (skin on and preferably wild-caught – 1 large piece or two 8 ounce pieces are recommended)1 tsp olive oil1/2 lemon (sliced into thin rounds)1 grapefruit (peel and pith removed and cut into thin rounds and then into halves and quarters)1 orange (peel and pith removed and cut into thin rounds and then into halves and quarters)1/2 tsp salt (plus more, to taste)2 tbsp chili crunch (plus more as needed – choose your favorite brand – I love Momofoku which can be found at Rollin' Oats)dill or basil (fresh & torn into smaller pieces (garnish, optional))avocado (sliced (optional)) Heat oven to 250F. Line a baking sheet with parchment paper. Place the salmon on the lined baking sheet brush with olive oil, season with salt and top with the lemon slices.Roast the salmon for an hour and remove from the oven – the salmon should be quite tender and should pull easily away from the salmon's skin in pieces. Don't worry about keeping the salmon filet in one piece – we want it to flake a bit into chunks.To plate, arrange the flaky salmon pieces with citrus and avocado (if using) on a serving platter – there is no right or wrong way to do this, so feel free to get creative with your plating. Top with 2-3 spoon-fulls of chili crunch and garnish with torn dill or basil. Season with more salt as desired. Dinner, Main Course, Main DishAmericanSlow Roasted Salmon, Slow Roasted Salmon with Citrus & Chili Crunch

Fresh Corn Polenta with Pickled Shrimp brings together the sweetness of summer corn and the tangy notes of pickled shrimp.  This recipe offers a brighter twist on traditional comfort food. This take on polenta acts as an idyllic canvas for the zesty shrimp which are pickled and marinated in a myriad of ingredients which include, but are not limited to: rice wine vinegar, citrus, crushed red pepper flakes and garlic. It’s a perfect dish for highlighting popular ingredients that are used a lot in summer cooking. Creating the fresh corn polenta could not be more simple and only requires a few ingredients that you probably already have on hand. I first made this polenta a couple of weeks ago after I picked up some corn from a farmer’s market in the area. I was told that the corn had just been harvested the day prior from a farm here in Florida. The method for making the fresh corn polenta was something that I had been wanting to experiment with. It all starts by peeling the corn and then grating it with the large holes on a boxed grater. From there, the grated corn mixture is then simmered with a couple of pats of butter and some salt until the polenta thickens a bit. This process only takes about ten minutes. The polenta is then finished with a squeeze of fresh lime. Initially, I had planned to top the fresh corn polenta with poached lobster and some chive butter (which I will be trying soon), but then I found some inspiration for pickled shrimp from a recent episode of a food-related show on television (The Lost Kitchen, for those interested). The shrimp are first poached in some water, lemon and salt. Then, they are placed in a pickling mixture in the refrigerator for a few hours (and up to 24 hours). The pickling mixture makes for tangy and flavorful shrimp that not only work well on this polenta, but also with many other things. These shrimp would work well on some toasty sourdough, tossed in a salad, nestled in some rice or simply on their own as an easy appetizer. For the shrimp, I always strive to use wild caught, but use whatever you can find. Rollin’ Oats has great quality frozen shrimp by Baywinds and Wixter Seafood. Simply thaw the shrimp and devein them with the shells on if they aren’t already deveined (this is easier to do than you think – use a wooden skewer or toothpick, poke it through the side of the shrimp in the middle towards the top and slowly thread and pull the vein out – give it a google for a tutorial). You can also use shrimp that are already peeled and deveined too, but cooking the shrimp with their shell on adds to the flavor and prevents overcooking of the shrimp. Fresh Corn Polenta with Pickled Shrimp Recipe Put summer's fresh corn to good use with this fresh corn polenta recipe. The pickled shrimp add a zesty zing when served atop the creamy polenta. glass bowl or glass Tupperware Poaching the Shrimp12 shrimp (medium to large in size – shell on, but deveined (optional, you can use peeled shrimp if you prefer))6 cups water6 cups ice1 lemon (cut in half)2 1/2 tbsp saltPickling the Shrimp3/4 cup rice wine vinegar2 tbsp sugar2 garlic cloves (peeled and smashed)1/2 tsp crushed red pepper1 dried bay leaf1/2 cup olive oilt tsp worcestershire 1 tsp salt1/2 tsp hot sauce (use your preference – I usually opt for Diamond Crystal)1/2 lemon (sliced into small wedges)1/4 cup red onion (sliced thin)Fresh Corn Polenta4 ears corn (husk and silk removed)2 tbsp butter1/2 tsp salt (plus more to taste)1/2 limeDish Assemblymicro-greens (for garnish – fresh dill would work well too (optional)) Pickling the ShrimpAdd vinegar, sugar, garlic, crushed red pepper and bay leaf to a microwave-safe bowl or glass measuring cup. Heat mixture for two minutes, stir to combine and cool completely in the refrigerator (30 minutes to an hour).When mixture is cool, stir in olive oil, worcestershire, hot sauce and salt. Then, mix in lemon wedges and sliced onions. Set aside until poached shrimp are ready.Poaching the ShrimpAdd water, juice lemon and lemon halves and salt to a medium pot and bring to a boil.Add deveined shrimp, remove pot from heat and allow shrimp to poach for 5 minutes (or until they turn pink).Add in ice and allow to sit for another 10 minutes.Remove shrimp from pot and discard water and lemon. Peel shrimp (leave tails on if desired, optional) and place into glass bowl or Tupperware for pickling.Pour prepared pickling mixture over the shrimp. Cover shrimp and place in the refrigerator for at least three hours and up to 24 hours.Fresh Corn PolentaGrate corn on the cob with the large holes of a box grater over a medium-size bowl.Heat grated corn, butter and salt over medium heat. Cook, stirring occasionally, until corn mixture thickens – about ten minutes. Taste and season with more salt as needed (polenta should now taste a bit more rich). Remove from heat and stir in juice of 1/2 lime.AssemblyTo plate, add 1/4 corn polenta mixture to each bowl, top with pickled shrimp and garnish with micro-greens or fresh dill. Appetizer, Dinner, Main DishAmericanFresh Corn Polenta, Pickled Shrimp

Picture this: a warm summer evening with a sizzling grill and the aroma of a perfectly cooked steak wafting through the air. These grilled steak and avocado tacos combine the smoky and rich character of grilled steak with the contrast of the lightly seared, yet smooth and creamy nature of the avocado. Though, the true star of the show is the gochujang-tahini sauce. It adds a unique and spicy kick to each bite. If you’ve never experience grilled avocado, welcome! It’s a summer dream. We eat at least one avocado per day in our household, mostly in smooth or salad from, so this expression of the fruit is a delight. If you’re really into spice, feel free to add more gochujang; though, you may need to thin the sauce out with more water. Street-style tacos (the smaller almost bite-size tortillas) are our preference, but you can use whatever tortillas you like. Rollin’ Oats has a supreme selection of both corn and flour tortillas that range in size. Additionally, you can also find grain-free tortillas that are made with almond flour, etc. from brands like Siete (a favorite of ours). When it comes to steak, everyone has their own preference. For this steak taco recipe, you can use whatever you like and prefer to cook. My preference is a New York Strip or a Ribeye, but if you prefer the latter, fret not – the cook time is the same. One non negotiable for me when it comes to steak, no matter the cut, is if it’s organic/grass-fed – that’s a requirement. Luckily, that is something that Rollin’ Oats also takes into consideration. They offer quality grass-fed and organic meats from brands like Thousand Hills and Dakota. Grilled Steak and Avocado Tacos with Gochujang-Tahini Recipe This is a less traditional take on a taco, but the combination of ingredients fully deliver with flavor. If you're really into spice, add as much Gochujang to the tahini sauce as desired. Gochujang-Tahini Sauce1/4 cup tahini1 1/2 tbsp gochujang2 tbsp water (plus 1 tsp, if needed)1 1/2 tsp salt (plus more, to taste)1 tsp rice wine vinegar1 lime (juice only)Steak & Taco Assembly1 avocado (ripe but still semi firm – cut into half moon slices)1 steak (New York strip or Ribeye)8 tortillas (for 2 tacos per person (use more if desired))1/4 cup white onion (diced)1/4 cup cilantro (roughly chopped (optional – scallions would also be great))2 tbsp olive oilsaltlime wedges (to serve, optional) Gochujang-Tahini SauceWhisk all ingredients together until smooth but drippy. Season with more salt as needed. Set Aside until ready to assemble tacos.Steak & Taco AssemblyOne hour (at least) before you plan to cook your steak, salt it heavily all over and place it on a plate. Refrigerate for one hour. Take it out to sit at room temperature 20 minutes before grilling.Heat grill to high for 15 minutes. Brush steaks all over with 1 tbsp olive oil and salt both sides. Grill steaks for 5 minutes, flip and grill for another 3-5 minutes for medium rare. Remove steaks from the grill, tent with foil and allow them to rest for 5-7 minutes. While the steaks rest, brush avocado slices with remaining 1 tbsp of olive oil and season with salt on both sides. Grill avocado slices for 5 minutes, flipping halfway through.After steak has rested, slice it against the grain. To assemble the tacos, top with 1-2 pieces of steak, avocado and onion. Drizzle the gochujang-tahini sauce on top and garnish with cilantro or scallions. Dinner, Main CourseAmerican, MexicanGrilled Steak & Avocado Tacos with Gochujang Tahini  

Best of Lists

Must Eat Mexican Treats in St. Pete If you search this site for “Mexican”, you may notice that I do all of the Mexican restaurant reviews. Why? It’s because I love Mexican food so much that I could literally eat it every day for a week straight. (I actually have done that before.) Two and […]

There area a TON of places offering chicken wings in St. Pete, and this year our list has 15. They are not ranked, but are listed in random order. First, A Little “Wingstory” I’ve been bingeing on food history, and gorging myself on culinary education for the past several years, and the more I learn […]

It’s seems like dinners often get planned and reservations get made, but lunch is usually spur of the moment, winging it as your empty stomach takes over the thinking. We’re here to help you find some great options that are all local independent eateries, all casual and quick, but with amazing food. 10 Best Lunch […]

Happy Hours

Happy Hour Food & Drink List for Downtown, The Edge District and The Grand Central District *Please note for purposes of this list we consider Downtown up to 22nd Ave N and to 22nd Ave S out to The Edge District at 9th St (MLK Jr. St). The Edge District is also included in this […]

Happy Hour List for Tierra Verde, St Pete & Pass-a-Grille Beach  **Please note that while we try to keep this alphabetical list up to date, some items may have changed. You can help us keep this list correct by letting us know of any changes to by contacting us here. Thank you so much in advance!** Click here […]

Happy Hour List for Gulfport, Pasadena, Tyrone and South St. Pete **Please note that while we try to keep this list up to date, some items may have changed. You can help us keep this list correct by letting us know of any changes by contacting us here. Thank you so much in advance!** Click here for our […]