Ranch to Restaurant: Where to go for Best Steak Meals
Tara A. Spears
Without the consumer, there would be no need for cattle ranching. Lucky for us that not only does Nayarit have quality cattle but superior chefs. If you appreciate a great steak, visit these top five Jaltemba Bay restaurants.
They offer unique presentations and a variety of cuts to choose from: Number One in best steaks goes to Julio Parra, Julio’s Steakhouse, La Penita central; Dan Shields also has savory steak choices at La Parrilla, south Penita; and for those that enjoy their steak with eggs for breakfast or as a lunch sandwich, chef Jesus Glez, Expresso89 Cafe, is the man! In Guayabitos, hands down the winner is El Rodeo Restaurant, owned by Eddie Dominguez, that offers a variety of steak cuts; in south Guayabitos, Victor Santos, Mexcala Restaurant, has outstanding Mexican steak dishes.
Although the atmosphere varies within each restaurant, there is a common element- besides each chef’s top- secret seasonings- that contributes to their unique, flavorful steaks: grilling.
The central region of Mexico, which includes Nayarit, consisting of the temperate inland areas and semitropical coastal areas, has historically produced beef for the Mexican domestic market. In fact, in 2023, the total cow herd in Mexico was 8.7 million, of which 37 percent were beef cows, 34 percent dairy cows, and 28 percent dual- purpose beef and dairy. Another factor that makes the local steaks so tasty is that they are regionally sources, not shipped across country.
For family preparation, the big question is always to grill or not to grill. Grilled steak has a smoky flavor and is a healthier option, while pan seared steak has a rich, caramelized flavor and is convenient for indoor cooking. Ultimately, the method you choose will depend on your personal preference and cooking style. After dining on great steaks from these restaurants, I admit that I am spoiled and won’t even think about frying a steak at home.
Two tips for making a knockout steak at home that I did not know prior to interviewing the chefs, is the importance of pre cooking temperature and after cooking care. It is very important to allow the meat to come to room temperature before cooking because it allows for a more even cook all the way through. If your meat is cold when it hits the pan, it can cause the muscle fibers to tense up. Get your steak out ahead of time – about 30-40 minutes is usually ample for a 500g steak. Another tip that I have never done is to rest the steak after cooking: I always slapped the meat on the plates instantly. But, it is super important to rest your steak for maximum flavor. With a charcoal or wood fired grill, the heat is pretty intense so it needs a longer rest. If the steak is finished in the oven, the rest period doesn’t need to be as long. Generally, you should let your meat rest for half as long as it is cooked.
Another tip I learned about preparing a steak that restaurants do is to pre-season or tenderize the steak. 
While there are a lot of different methods for tenderizing steak, the best is sprinkling the steak with meat tenderizing powder and letting it sit for about 15 minutes before cooking. The tenderizing powder yielded the most tender results with a small amount of prep.
Some cuts of steak are naturally more tender, like filet mignon, ribeye, and New York strip, are prized for their high fat content (aka marbling), which naturally makes them a bit more tender than a leaner cut. The leaner, lower price cuts of steak that can benefit from tenderizing include flank, skirt, and brisket.
For many people, steak is the ultimate comfort food. If you are dining out to have a steak, don’t skimp on calories or quality. You will enjoy your meal at Julio’s, La Parrilla, Expresso89, El Rodeo and Mexcali. Happiness is having a good steak, a margarita and a friend to laugh with during the meal.
