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Grub Steak Restaurant is a Classic Park City Steakhouse

4 July 2009 By: Kevin 2 Comments | Restaurant Reviews

Casey and I had the pleasure of dining out at the Grub Steak this week. With all of the great steak houses in Park City, Grub Steak still manages to impress. Competing with restaurants like Prime, Butcher’s, and Ruth’s Chris is no easy task. However, Grub Steak has been open more than 30 years, and it has a classic old Park City atmosphere you won’t find anywhere else.

grub-steak-park-city-review-3The first thing you notice when you walk in the door is the warm, western atmosphere. An abundance of wood dominates the decor. Classic cowboy photos and antiques adorn the walls, adding to the old time feel. Grub Steak is an open restaurant layout, with rows of tables in the center of the room, booths along the edge, and high ceilings. The warmth of the room makes you feel welcome immediately.

We were seated in a booth by the front wall of windows. Its high-back benches give you a great sense of privacy. Casey picked up the drink menu first, and she selected a glass of New Zealand Sauvignon Blanc ($7). Even though it was a little pricey at $13, I decided to splurge on a High West Whiskey and soda. If you’ve never tried High West, it’s plenty smooth with a slightly spicy, rye aftertaste that leaves you wanting more.

This wasn’t our first visit to Grub Steak, so we knew what to expect. Although the appetizers look temping, all of their entrees come with their famous salad bar and a side, which is often more food than I can eat; especially if you go with one of the bigger cuts of steak. The menu at Grub Steak features a large variety of steak cuts, wild game, fish, and combination plates. I have tried a few of their steaks like the prime rib and the tenderloin, but I was in the mood to splurge.

After talking with our waitress, I selected her recommendation of the Dry-Aged Top Sirloin of Prime Beef ($36). Dry aged beef has a certain unique flavor from the aging process. A properly aged steak will lose much of it’s moisture content, but gain tenderness. However, when cooked correctly, a dry aged steak will still be plenty juicy and ridiculously full of flavor. I couldn’t wait. With my steak I selected the salad bar and the garlic butter mashed potatoes.

Casey was in the mood for fish, and after a brief consultation she went with the Alaskan Halibut with an Asian ginger glaze ($26). She also selected the salad bar and the garlic mashed potatoes.


The salad bar at Grub Steak is always one of the highlights of any meal there. It features over 40 fresh items, along with a few types of house baked bread. Be sure to check out the warm bacon dressing for the spinach salad and the whipped honey butter for your bread. Both are top-notch. An added bonus is watching the chefs cook your meal on the large grills, which are directly behind the salad bar.

After polishing off our salads, the entrees arrived in a timely manner. Both entrees were presented simply with just a sprig of rosemary sticking out of the mashed potatoes. Casey sampled her halibut and instantly commented on how much she liked the ginger glaze. I stole a bite and was equally impressed. It has a slightly sweet ginger flavor that isn’t overpowering, but it complemented the fish very well.

My Top Sirloin was of ample size (probably around 18oz), and was perfectly charred on the outside. I had ordered it medium, and my first cut into it showed just how perfectly cooked my steak was. Bright red and warm on the inside, with a perfectly crusted outside that can only be achieved under extremely high heat. This char keeps in the juices and great aged flavor. My first bite was spectacular. I think I will only eat aged steaks from now on…

The garlic butter mashed potatoes were chunky, with bits of potato skin mixed in. Just enough butter flavor made them irresistible. During the meal we both commented how we have never been disappointed at Grub Steak, despite eating there a number of times. Every entree we’ve ever ordered has been consistently great. I guess they have their kitchen dialed after 30+ years of serving Park City.

As we slowed down and ate our last few bites, my thoughts turned to dessert. I was plenty stuffed, but I had heard great things about the Grub Steak desserts. Our waitress brought over an enormous platter with 10 different desserts on it; how could we decide? Luckily, we didn’t have to. Grub Steak offers a fantastic dessert sampler that includes a vanilla bean creme brule, warm bread pudding in a sweet brandy sauce, and a mocha Oreo cake with whipped cream. Oh yeah.


The highlight of the sampler was the bread pudding. Usually I’m not that into bread pudding, but this was fantastic. It was warm, sweet, gooey, and had an excellent cinnamon flavor to it. We commented how other restaurants need to do dessert samplers like this. They’re easy to share, it’s easy to decide, and it’s an easy sell. The table next to us ordered one as well just a few minutes later.

If you want to experience a true Park City classic restaurant, Grub Steak will not disappoint. The service is excellent, the staff knows how to cook a great steak, and the atmosphere is a great throwback to the old Park City. Forget the trendy restaurants on Main Street for a night and head to Prospector for a great meal at Grub Steak.

For more information and to see their complete menu, check out Grub Steak on Ski Town Restaurants.

Grub Steak on Urbanspoon

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