Fryday Chef — PS Steak

Visits

Vibe stays chill across visits; lighting and pacing feel unhurried in the best way.
Staff are attentive, personable, and friendly without hovering; courses for a large table landed together—impressive timing.

Aligot is elastic, buttery, and exactly as indulgent as you want with steak.
Brussels sprouts and garlic pull‑apart bread hit that savory‑sweet comfort zone.
Fries shine with the curry béarnaise and garam masala ketchup combo.
That garam masala ketchup adds a warm, spiced twang that quietly elevates simple ketchup‑and‑fries and keeps you reaching back for more.

First visit (large group): the steak trio arrived under the requested medium‑rare — one steak was closer to rare and the others hovered between rare and mid‑rare. Saucing helped; for big tables, it helps to ask for a “firmer mid‑rare” and confirm doneness on arrival.
Across later visits, temps were dialed: the ribeye landed true medium‑rare edge‑to‑edge with a deep, even Maillard crust, and the Denver steak carried a confident sear without tipping into chew.
Sauce au poivre is a table‑elevating move—great on steak, chicken, fries… everything.
A5 striploin is a spend, but sublime: clean fat, velvet texture, and a restrained sear.
10oz Denver steak delivered balanced beefiness and a great chew.
Smoked Berkshire pork chop was wonderfully executed: gently smoked, juicy with a blush center, and seasoned to let the pork read first. Excellent on its own and even better with a swipe of the au poivre.
Dry‑aged bone‑in ribeye (latest visit) was generously cut and perfectly cooked—restaurant‑level sear and temp that’s tough to match at home.
Pressed half‑chicken was a surprise show‑stopper: crisped skin, juicy throughout, seasoning on point, and plated with intention.

Au poivre: a glossy, peppercorn‑forward pan sauce with cognac depth, proper nappe, and just‑right salinity. It clings beautifully to the ribeye’s crust, lifts the Denver steak, and is outrageous on the pressed chicken and fries. Ask for extra on the side—there won’t be leftovers.
Béarnaise: the curry béarnaise with fries is playful and aromatic; the classic tarragon version cuts through richer cuts (Wagyu, ribeye) without dulling the sear. Both sauces arrive hot and emulsified, which makes a difference.
Practical tip: if you’re particular about heat/pepper, ask for a slightly punchier au poivre; the kitchen is good about tuning the bite.
Garam masala ketchup: a warm, spiced background note that quietly elevates “ketchup and fries” into something you keep reaching back for—the gentle twang invites another bite without overwhelming the potato or the béarnaise.

Splurge territory. Feels slightly above its value curve—but you don’t come here counting dollars. Execution, service, and the steak program justify special‑occasion visits.
Dietary accommodations were easy to navigate across visits.

PS Steak balances polish with warmth. Come for the ribeye and sauces, don’t sleep on the pressed half‑chicken, and keep the aligot and fries on the table. Already planning the next visit.