The Back Room Steakhouse: Apopka’s Florida Gourmet Treasure

1418 Rock Springs Road
Apopka, Florida 32712
Tel: 407-880-7832

The back room steakhouse is in a strip mall next to a Beef O’Brady restaurant.

I have nothing against Beef boys, but this steakhouse is unrelated and definitely in the fine dining category. They even ask you to wear a collared shirt.

When you enter the restaurant you can see the whole dining room and bar at the same time. It is a pleasant environment with the reception on the right as soon as you enter.

We had booked for 8 p.m. and were quickly and courteously welcomed and seated at a table in a corner of the restaurant with a view of the entire room.

We were each given a separate menu and wine list. Appetizers include several salads with full portions or half portions available.

A favorite is The Apopka Chop, with Gorgonzola cheese, chopped tomatoes, eggs and bacon tossed with shredded lettuce and a sweet and sour dressing.

Other appetizer choices include Sauteed Escargot, Seared Asian Ahi Tuna, Golden Fried Calamari, Cajun Dusted Shrimp Cocktail, and that good old Southern favorite, Fried Green Tomatoes.

The grill menu is enticing unless you are vegetarian or vegan. All beef is certified Black Angus aged at least 28 days. All entrees are served with a choice of two sides.

The first menu item that catches your eye is the 50oz Tomahawk Ribeye Steak, described as the absolute king of all steaks, grilled to perfection and slathered in brandy-compounded butter.

Perhaps the name comes from the tomahawk made famous by the Florida State Seminoles football team. Guess it would take a 300 pound lineman to devour this steak.

Other more moderate sized steaks include a 16 oz Ribeye, 14 oz New York Strip, 28 oz Porterhouse and 8 oz Filet Mignon.

If beef isn’t your thing, you’ll enjoy their Australian sautéed lamb chops as well as many other land and sea dishes. These include pork chops, roast osso bucco, Oscar stir-fried chicken, Norwegian salmon fillet and seared Chilean sea bass.

I had the filet mignon and my wife had the Chilean sea bass. We both agreed it was one of our best meals and that says a lot as we often dined in the restaurant.

During our meal, the owner, Ed Conlan, stopped by every table, including ours, to check on how we liked the meal and the service. To me, that signals a great restaurant.

If you love desserts, try their Key Lime Pie, New York Style Cheesecake, Carrot Cake or Bananas Foster.

The Back Room Steakhouse also has a full service bar with several nice TV screens. They have a nice wine list and we had a nice Chardonnay with our meal.

The restaurant is closed on Monday and Tuesday. From Wednesday to Saturday, they are open from 4:30 p.m. to 10 p.m. On Sundays, they are open from 4 p.m. to 9 p.m.

The Back Room Steakhouse menu