Dine and Dish: 13 Prime Steak in Clovis

CLOVIS, Calif. (KFSN) — At 13 Prime Steak at Willow and Nees in Clovis…

“It’s all great beef,” says Prime 13 Steak Executive Chef Tommy Chavez. “It’s Harris Ranch or Newport Beef.”

It’s not a long wait – even for a thick Tomahawk steak.

“We have a 1,500-degree broiler — that helps,” Chavez said.

Seasonings feature a Creole flair.

“I worked for Emeril Lagasse at the MGM Grand,” Chavez said. “I was a chef at New Orleans Fish House there.”

We got a look at the bacon-wrapped eight-ounce filet mignon, along with the creamed spinach.

“You put bacon on anything and it’s going to move, man,” Chavez said.

We were surrounded by prime cuts.

“You get the Porterhouse or a Tomahawk, which we have here,” he said. “One side, two salads and two mini-desserts.”

Steak butter with shallots and herbs melts into that Tomahawk, which is big enough to share.

“It’s a ribeye, but it’s the size and the way we treat it,” Chavez said.

Dishes are often paired with craft cocktails.

We got a look at the “Talk Figgy to Me,” “Mr. Brightside” and “Prime Old Fashioned.”

“Every fall, we put this back on the menu — it’s a Creole spice lamb rack, and we use Colorado lamb,” Chavez said. “It’s domestic lamb. No gaminess. We serve it on a bed of creole-smothered white beans with a little bourbon glaze.”

Spiced pecans give the dish a little texture.

Try to leave room for the massive bread pudding with a praline bourbon sauce.

“That kitchen staff, they’re in tune,” Chavez said. “They know what they’re doing.”

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