Hy’s Heavyweight Shares the Skinny on Steak

The Curve is dedicated to exploring and feeling out the corners of complex, multi-dimensional, often hierarchical and always completely random subjects. The aim is to inform readers – in progressive, graduating fashion – on everything from gin and poems to cheeseburgers and trees.

Photos courtesy: Hy’s Steakhouse

This week’s Curve on the graduating scale of steak passed through a few hands of consideration. The conclusion came down from Vancouver’s steakhouse scene heavyweight, Hy’s Canada veteran and Chief Operations Officer Megan Buckley, who knows a thing or four about beef…

BEGINNER | Strip Loin

“The Strip Steak is definitely a crowd pleaser. Most commonly known as a New York Strip, it’s also marketed under a variety of other names like Kansas City and Ambassador Steak. Coming from the short loin, a moderately active, longer muscle, it can be cut to generous size. With the best of both tenderness and a healthy fat content, the result is a juicy, flavourful steak. The Strip Loin is usually served boneless, but choosing a Bone-In New York or the more generously marbled Bone-In Rib Steak will definitely up the ante, as the bone imparts even more intensity of character. This flavourful cut stands up well with a robust red wine to accompany. Try a fruit-forward Zinfandel or Cabernet and enjoy the flavour explosion.”


“Perhaps it’s the French name, but for many, the name Filet Mignon is equated with the ultimate in dining luxury and indulgence. Cut from a small, non-working muscle, there is less yield and therefore the filet can be pricey…but it’s a lean, beautifully shaped steak, with no fat marbling and maximum tenderness. With a milder flavour profile, Filet Mignon can be deliciously enhanced with a creamy rich béarnaise or piquant peppercorn sauce. Best enjoyed with a lighter, dry red wine like Sangiovese or Pinot Noir; the moderate tannins and fruit won’t overwhelm the steak’s quiet character. This is a no-fail choice for purists who appreciate the nuances and subtleties of many layered flavours.”

ADVANCED | Porterhouse

“The Porterhouse, is for those who can’t decide…or really know and want the best of both worlds. It’s comprised of a piece of tenderloin, and a piece of strip separated by a T-shaped bone. Porterhouse steaks are cut from the rear end of the short loin, so they include a sizeable piece of tenderloin along with a large piece of strip loin on the other side of the bone. Not to be confused with the similarly shaped T-Bone Steak, which is cut closer to the front and therefore has a smaller tenderloin, the Porterhouse is big, bold and showy. Now what to uncork to go with it? Syrah or Cabernet will do just fine.”

EXTRA CREDIT | 60-Day Dry Aged Rib Steak

“For true steak aficionados, the complexity and intensity of a dry-aged cut is the ultimate steak experience. Extensive aging breaks down the enzymes in the beef, creating intense, concentrated flavours like nuttiness, blue cheese and “umami” – the so-called fifth, savoury taste. A 60-Day Dry Aged Bone-In Rib Steak is perfect for those who really know and understand what happens through the beef aging process, and want to enjoy a distinctly different steak experience. Pair with a bold, rich red from Italy or France and be transported.”

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  1. Served at The Encore, Hy’s Mansion, Hy’s Owls Nest Calgary did my time tossing Ceaser Salads, Cherries Jubilee, Steak TarTar and Diane a great memory from a career of Fifty Years serving the Stars and the Scars … it’s A Rounders Shade Of View