There's the Beef!

If Dubliners were polled about which local, full-service restaurant they would go to for a special occasion or an important business meeting, chances are most would choose McNamara's Steak & Chop House. The restaurant begun by Vince McNamara about nine years ago is widely know as one of the best steak houses in the Tri-Valley area.

"There are a whole lot of restaurants between Danville and Dublin, but if a person is trying to impress someone to be able to ink a business deal, there's less than a handful of restaurants that qualify. That's what we try to do," says McNamara, who adds that on weekends the eatery thrives on special-event dinners, anniversaries, birthdays, etc.

While it serves a selection of seafood and chops, what the 175-seat restaurant is most famous for is its big, juicy steaks, which come in all sizes: 10-ounce filet mignon, 16-ounce prime rib, 20-ounce porterhouse and 26-ounce rib eye. 

McNamara's favorite cut of meat is the New York strip steak, but he says most men go for the big rib eye, while the ladies often opt for the filet mignon or petite prime rib.

Regardless of the cut, McNamara says the secret to the great taste is fairly straightforward.

"The No. 1 thing we do is (ensure) the quality of beef that we buy. Yes, there are a number of restaurants that serve steaks, but just like you can buy a VW or a Porsche, it's all predicated on the quality of the product that you buy."

McNamara's ages all of its beef for 28 days, which he says gives the meat its tenderness. After rubbing the beef with special seasoning, McNamara's chief chef – who has worked at the restaurant since it opened -- uses a special broiler that cooks the beef at 1,800 degrees. Then it's ready to be served by one of the waiters, many of whom have worked there for years.

The restaurant also offers desserts, and McNamara says the crème brule "is to die for."  Chocolate Decadence is another crowd pleaser.

McNamara's steaks run $25 to $33, prices that do nothing to discourage regular customers. 

McNamara's is at 7400 San Ramon Road. Reservations available by calling (925) 833-0995.

Recipe: McNamara's Prime Rib of Beef

• Start with great beef (minimum age of the beef is 28 days)
• Peel back the fat cap of the roast
• Rub the roast with olive oil and McNamara's blend of seasoning salts (salt, garlic, paprika and turmeric)
• Pack the roast with rosemary, thyme and cracked black pepper
• Replace the fat cap
• Cook the roast for 25 to 30 minutes at 450 degrees in a convection oven
• Place the roast in a special oven made for slow roasting and cook for about 2 hours, until the internal temperature reaches 135 degrees
• Switch to a hold cycle and maintain at a very low temperature for 18 hours. 
•  Serve