All reviews are from people who have redeemed deals with this merchant.
Reviewed January 18, 2016
Reviewed January 15, 2016
Reviewed January 14, 2016
What You'll Get
C$85 for a six-course steak or seafood dinner for two (C$170 value)
- Appetizer 1: Smoked foie gras pate with black truffle, foie gras pate, or smoked duck with smoked salmon
- Appetizer 2: Pan-seared foie gras or USA white-shrimp cocktail
- Salad: Organic mixed greens
- Soup: Lobster bisque or fusion french-onion soup
- Entrees: Certified Angus strip-loin steak, New Zealand rack of lamb, or British Columbia salmon
How Do You Want Your Steak Cooked? A Field Guide to Flavor
Eating a good steak is a breezy task, but ordering one you want to eat can be tricky. Learn more about meat doneness with Groupon’s exploration of steak temperatures.
Raw: Uncooked, steak is red, soft, and somewhat spongy. Although this isn’t a particularly popular way to eat, say, a T-bone, raw beef is key in ground steak tartare and thin-sliced carpaccio.
Seared, Blue Rare, Very Rare, or Blood Rare: Any of these terms will get you meat that’s cooked very quickly so that the outside is seared, but the inside remains red and barely warmed.
Rare: Rare means lightly charred on the outside, browned around the edges, red in the middle, and slightly warm throughout. Given that any steakhouse can pull this off, what’s so rare about the style? In fact, nothing. “Rare,” as in uncommon, is derived straightforwardly from the Latin rara, whereas “rare,” as in meat, has an Old English source, and means only “undercooked.” Before the late 18th century, the word was applied primarily to underdone eggs.
Medium Rare: If you refuse to tell your waiter how you want your steak, medium-rare is likely what you’ll get. Expect a steak that’s charred on the outside, browned around the edges, fully pink and warm in the center with just a hint of red.
Medium: As things heat up, the center of a medium steak becomes hot and light pink; the rest is mostly browned.
Medium Well: Only a hint of pink remains in the center of a steak cooked medium well.
Well Done: A well-done steak is uniformly browned throughout. It should feel solid to the touch, unless it’s plated on a bed of Jello.
If you’re curious how your steak has been cooked before biting in—and you don’t have a meat thermometer in your pocket—you can use your hands. Raw steak feels approximately as soft as the fleshy part of your palm below the base of your thumb when your hand is relaxed. Now press the tip of your index finger to the tip of your thumb, and you’ll feel that the same area is slightly firmer—about as much as a rare steak. Simply repeat with the next three fingers to get a feel for the texture of medium-rare, medium, and well-done meat.
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Reservation required. Limit 10 per person, may buy 10 additional as gifts. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Not valid on black out dates: December 23-26, New Years Eve/Day, and February 13-15. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.