The sound of sizzling beef fat filled the kitchen, followed by the smell of cooking meat as chef de cuisine Jose Salgado browned the sides of an impressive tomahawk steak at the Timberline Grill inside the Ameristar Casino Resort Spa in Black Hawk. As it roasted in the oven the chef mixed parsley, garlic, and olive oil to create a fresh and beautiful chimichurri to enhance the richness of the meat.
“I like working with Buckhead meat because if I have any special request, they will come through,” said Salgado. “Let’s say I would like a huge tomahawk steak [like this], they definitely deliver and it’s amazing to get exactly what I want.”
Chef Salgado works under executive chef Jhune Battung, who recently started sourcing the protein for the casino from the meat company Buckhead Pride. Battung comes from a long pedigree of hotel restaurants, so he’s used to big, bold dishes and cooking for many people. He also has a dedication to quality in all aspects regarding ingredients in his kitchen.
For Salgado, the Timberline Grill has been his home since he came to Black Hawk straight from school a few years ago. He loves working in the kitchen so much, he earned the right to make some of the Timberline Grill’s delicious dishes, including the show stopping tomahawk steak he demonstrated for DiningOut Magazine.
One of Salgado’s favorite cuts of beef to cook is the porterhouse, an impressive piece of meat measuring around three inches high and consisting of the strip and tenderloin. To cook the steak he pan sears it, making sure each side maintains a nice peppered crust. From there it’s moved to the oven to finish, and the chef gets started on the green peppercorn sauce.
“We add brandy to the pan, then a little bit of shallots, garlic, and green peppercorns,” he said. “I let that all come together so the flavors get to know each other, then finish that off a little beef demi and some heavy cream.”
The result is a luscious steak with a sauce so addictive, you’ll be spooning in up long after the meat is gone. As for how many people the dish serves, well, if you’re hungry, said Salgado, it serves one.
While this masterpiece has yet to make it officially to the menu, look for it soon. The tomahawk may also come on, as well Buckhead Pride cuts including New York stripe, filet mignon, bone-in ribeye and more.
Pair the main dish with sides of lobster mac and cheese ($21), rosemary salt and duck fat fries ($14), Boursin-laden mashed potatoes ($11), and braised collard greens punched up with pork belly bites with shishito peppers ($18). The menu at Timberline Grill also features a large-shrimp shrimp cocktails ($11), roasted oysters with whiskey-smoked jalapeño butter ($27), chipotle lamb chops ($45), and a succulent roasted half chicken ($38), plus so much more.
One doesn’t even need to gamble in order to enjoy a beautiful meal in Black Hawk, everyone wins when having dinner at the Timberline Grill inside the Ameristar Casino Resort Spa. Heck, stay the night and indulge in all the pleasure of the complex, including the Ara Spa, the bright levels filled with slot machines and table games, the luxurious poker room, restaurants, and fantastic cocktail program.
Bonus, parking is free and the drive from Denver gives you a beautiful dose of nature along the way that somehow makes one hungry.
Visit the Timberline Grill Sunday, Wednesday, and Thursday from 5 to 9 p.m., and Friday and Saturday from 5 to 10 p.m. The restaurant is closed Mondays and Tuesdays. 111 Richman St., Black Hawk, ameristarblackhawk.com
Sponsored by Buckhead Pride
