Premium cuts and elevated flavours are featured in the latest Steak Masters menu curated by executive chef Stephen Clark and team for Chop Steakhouse & Bar.
Until June 8, the feature menu is available at the restaurant chain's two B.C. locations, in Richmond and in Vancouver at Coal Habour, with a third on the way.
Word is that a new Chop restaurant will be opening in South Surrey in 2026, at a location to be announced.
This spring, Steak Masters menu highlights are an ultra-tasty 40-ounce Tomahawk ($150), dry-aged New York ($52), bone-in Short Rib ($47) and grana padano-topped Beef Carpaccio ($19), best enjoyed with for-the-table servings of Mushroom Risotto ($15) and Truffle Mashed Potatoes ($12).
Sweet-toothed diners (like me) will love the Banoffee Bread Pudding ($14), served warm with bananas, vanilla whipped cream, Bumbu rum caramel and chocolate shavings.
Pair it all with a glass or two of Black Sage Vineyard’s Cabernet Sauvignon ($70/bottle), from the Osoyoos area.
I tasted the 2025 Steak Masters menu items during a dinner event in Richmond on April 30.
Dinner tonight at @ChopSteakhouse for some dad-daughter time with the new Steak Masters menu, Richmond location pic.twitter.com/8hWaK3BV7O
— Tom Zillich (@TomZillich) May 1, 2025
“Every year, we look forward to curating Steak Masters, unveiling bold new flavours for guests across Canada in our pursuit of steak excellence,” said Clark.
“Mastery in any craft requires dedication, practice, and a drive to keep learning. This year’s menu embodies just that, elevating classic cuts through expert aging, slow braising, and premium accompaniments, because at Steak Masters, mastery is always on the menu.”
Canadian-owned Chop Steakhouse & Bar launched in Edmonton in 2006 and has since grown to 18 locations, coast to coast.
