Introduction
Are you a steak lover? Do you enjoy going out to steakhouses for a delicious meal? If so, you may be surprised to learn that there are some secrets that steakhouses don’t want you to know. From the way they prepare their steaks to the way they price their menu items, there are a few things that steakhouses don’t want you to know. In this article, we will reveal 8 secrets steakhouses don’t want you to know. We’ll discuss how steakhouses prepare their steaks, how they price their menu items, and more. So, if you’re a steak lover, read on to learn the secrets that steakhouses don’t want you to know.
8 Secrets Steakhouses Don’t Want You to Know
Steakhouses are a classic American favorite, but there are some secrets they don’t want you to know. From the way they prepare their steaks to the hidden costs, here are eight secrets steakhouses don’t want you to know.
1. Steaks Are Often Pre-Cooked
Many steakhouses pre-cook their steaks before they are served. This means that the steak you order may not be cooked to order. Instead, it may have been cooked earlier in the day and then reheated when you order it. This can lead to a less than ideal steak experience.
2. Steaks Are Often Frozen
Many steakhouses use frozen steaks. This means that the steak you order may not be fresh. Frozen steaks can be of lower quality and may not have the same flavor as a fresh steak.
3. Steaks Are Often Pre-Seasoned
Many steakhouses pre-season their steaks with a variety of spices and sauces. This can lead to a steak that is overly salty or has too much of a certain flavor. If you want a steak that is cooked to your specifications, ask for it to be cooked without any seasoning.
4. Steaks Are Often Overcooked
Many steakhouses overcook their steaks. This can lead to a steak that is dry and tough. If you want a steak that is cooked to your specifications, ask for it to be cooked to your desired doneness.
5. Steaks Are Often Expensive
Steakhouses can be expensive. Many steakhouses charge a premium for their steaks, which can make them unaffordable for some people. If you’re looking for a more affordable steak experience, consider going to a restaurant that specializes in steak.
6. Steaks Are Often Served With Unnecessary Sides
Many steakhouses serve their steaks with unnecessary sides. These sides can add to the cost of the meal and can make it more difficult to enjoy the steak. If you want to enjoy the steak without the sides, ask for it to be served without them.
7. Steaks Are Often Served With Unnecessary Sauces
Many steakhouses serve their steaks with unnecessary sauces. These sauces can add to the cost of the meal and can make it more difficult to enjoy the steak. If you want to enjoy the steak without the sauces, ask for it to be served without them.
8. Steakhouses Often Have Hidden Costs
Many steakhouses have hidden costs. These costs can include things like a corkage fee, a service charge, or a surcharge for certain items. Be sure to ask about any hidden costs before you order so you can budget accordingly.
Having dinner at a steakhouse is a treat, no bones about it. Whether it’s for a high-powered business meeting or to celebrate a birthday or anniversary, the meal you’ll get at a steakhouse may be the best thing you eat all year. But that’s only true in terms of taste, your glamorous steakhouse experience may have some secrets you aren’t aware of.
In terms of cost, a steakhouse dinner can leave you feeling like your bank account got a bit overcooked. In terms of fat and salt, a steakhouse dinner can be even less healthy than you’d imagine. And as for what’s on your plate, even if it tastes pretty darn good, it may not be what you thought you’d get (or what you’re paying for) in terms of origin, quality, or handling. Here are eight things steakhouses don’t want you to know about this so-called premium experience.
Plus, if you’re headed out for a burger, don’t go for these 8 Worst Fast-Food Burgers to Stay Away From Right Now.
According to a professional chef who spoke to Taste of Home, steakhouses use lots of butter in their cooking, often slathering it over pieces of meat even when the use of butter is not indicated anywhere on the menu. Butter—especially clarified butter—can add taste and even improve the glossy look of a cooked steak.
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Never mind the age-old debate about the right or wrong degree to which a steak should be cooked: if you like it rare, then rare is what’s best for you, and if you like it well done, then that’s how it should be. But according to employees of major steakhouse chain Outback, often customers who ask for a steak cooked well done are given a lower quality piece of meat.
You might be accustomed to those beautiful “grill” marks on your steakhouse steak, but in almost every case, that steak was not cooked on a grill, but under a broiler, via The Daily Meal. Most steakhouses use powerful infrared broilers that can achieve heats more than double that of a home oven, quickly cooking steaks in large batches.
Done properly, dry aging a steak can add depth and complexity to the flavor of the meat, a process that can take weeks and requires close monitoring for purposes of food safety. But according to TIME, the term is also often applied to meats that have simply been stored for a little while, and often in a refrigerator, not a proper aging room. In these cases, it’s all about a marketing gimmick, not at all about taste and quality.
A professional chef told Taste of Home that customers “might be shocked at how much salt we use” when seasoning steaks. A hefty layer of the stuff is routinely added to cuts of meat, with restaurants using much more salt than a home chef would ever think to. Or want to, because of health.
A steakhouse usually pays about 30% of what a consumer is charged for a steak for the meat itself, according to CBS Minnesota. That means if you paid $55 for a good New York strip steak, the restaurant paid less than $17 for the meat. That said, there is a lot of work that goes into transforming that raw beef into a perfect entrée, so a markup is to be expected, though your costs being triple the house’s price might still rankle.
According to a Grillaholics article published in Medium, only a handful of restaurants in America—fewer than 20—serve legitimate Kobe beef, meaning beef that is raised in and imported from Kobe, Japan. In most cases, you will be served a steak sourced from a hybrid Wagyu/Angus herd.
There’s a common perception that bone-in steaks taste better, with the bone imparting flavor and tenderness during the cooking process. But that’s simply not the case, via Grillaholics. That bone adds weight to the steak, which lets the restaurant charge more, but in truth, it does little to nothing for the way the steak tastes.
READ MORE: The Most Popular Steakhouses in America, According to New Data