Introduction
When it comes to eating out, it can be hard to know what to order. With so many options, it can be difficult to make the right choice. But, if you know what to look for, you can avoid some of the most common mistakes. In this article, we’ll discuss nine steakhouse menu red flags, according to chefs. We’ll explain why these items should be avoided and provide some healthier alternatives. By the end, you’ll have a better understanding of how to make the best choices when dining out.
9 Steakhouse Menu Red Flags, According to Chefs — Eat This Not That
When you’re out for a steak dinner, you want to make sure you’re getting the best quality cut of meat. But how can you tell if the steakhouse you’re dining at is serving up the real deal? We asked some of the top chefs in the business to share their steakhouse menu red flags so you can make sure you’re getting the best steak possible.
1. Pre-Cut Steaks
Chef John Besh of Besh Steak in New Orleans says that pre-cut steaks are a major red flag. “If the steakhouse is cutting their steaks in-house, you know they’re getting the freshest cuts of meat,” he says. “If they’re pre-cut, you don’t know how long they’ve been sitting around.”
2. Low-Quality Cuts
Chef Michael Mina of Mina Group in San Francisco says that if the steakhouse is offering low-quality cuts of meat, it’s a sign that they’re not taking their steaks seriously. “Look for steaks that are USDA Prime or Choice,” he says. “These are the highest quality cuts of meat and will ensure you’re getting the best steak possible.”
3. Frozen Steaks
Chef Michael Symon of Lola in Cleveland says that if the steakhouse is serving frozen steaks, it’s a major red flag. “Frozen steaks are often lower quality and won’t have the same flavor and texture as fresh steaks,” he says. “If the steakhouse is serving frozen steaks, it’s a sign that they’re not taking their steaks seriously.”
4. Low-Quality Sides
Chef Marcus Samuelsson of Red Rooster in New York City says that if the steakhouse is serving low-quality sides, it’s a sign that they’re not taking their steaks seriously. “Look for sides that are made with fresh, high-quality ingredients,” he says. “If the steakhouse is serving frozen or canned sides, it’s a sign that they’re not taking their steaks seriously.”
5. Low-Quality Sauces
Chef Daniel Boulud of Daniel in New York City says that if the steakhouse is serving low-quality sauces, it’s a sign that they’re not taking their steaks seriously. “Look for sauces that are made with fresh, high-quality ingredients,” he says. “If the steakhouse is serving pre-made or canned sauces, it’s a sign that they’re not taking their steaks seriously.”
6. Low-Quality Service
Chef Thomas Keller of The French Laundry in California says that if the steakhouse is offering low-quality service, it’s a sign that they’re not taking their steaks seriously. “Look for a steakhouse that offers attentive, knowledgeable service,” he says. “If the steakhouse is offering poor service, it’s a sign that they’re not taking their steaks seriously.”
7. Low-Quality Wine List
Chef Jean-Georges Vongerichten of Jean-Georges in New York City says that if the steakhouse is offering a low-quality wine list, it’s a sign that they’re not taking their steaks seriously. “Look for a steakhouse that offers a wide selection of high-quality wines,” he says. “If the steakhouse is offering a limited selection of low-quality wines, it’s a sign that they’re not taking their steaks seriously.”
8. Low-Quality Desserts
Chef Gordon Ramsay of Gordon Ramsay Steak in Las Vegas says that if the steakhouse is offering low-quality desserts, it’s a sign that they’re not taking their steaks seriously. “Look for a steakhouse that offers high-quality desserts,” he says. “If the steakhouse is offering pre-made or canned desserts, it’s a sign that they’re not taking their steaks seriously.”
9. Low-Quality Ambiance
Chef Wolfgang Puck of Wolfgang Puck Steak in Las Vegas says that if the steakhouse is offering a low-quality ambiance, it’s a sign that they’re not taking their steaks seriously. “Look for a steakhouse that offers a high-quality atmosphere,” he says. “If the steakhouse is offering a low-quality atmosphere, it’s a sign that they’re not taking their steaks seriously.”
By following these tips from top chefs, you can make sure you’re getting the best steak possible when you’re out for a steak dinner. Keep an eye out for these steakhouse menu red flags and you’ll be sure to enjoy a delicious steak dinner.
There’s nothing like a big clubby steakhouse with juicy cuts of meat, sides for everyone to share, and hospitable service that makes you feel special. Americans love a steakhouse for a romantic dinner, to celebrate a graduation or anniversary, or just for an indulgent night out. However, not all steakhouses are created equal, and if you’re spending your hard-earned money on fine dining, it’s important to know what to order and what menu red flags to look out for.
By red flags, we mean menu items that might be a waste of money because they’re lower quality, not exactly as advertised, or maybe just not the right order for you. We asked real chefs what they steer clear of when browsing a chophouse menu. Read on for what they tend to avoid on steakhouse menus and tips so that you can do the same.
Michelin star chef, restaurateur, and cookbook author Joe Isidori, notes getting Kobe beef from Japan is nearly impossible. “Please say Wagyu. Not Kobe. I’m sure it’s not from the region of Kobe, Japan. No need to falsely advertise, people will still buy it because Wagyu is awesome!” If you really want to shell out money for the real stuff, consult the Kobe Beef Marketing and Distribution Association for locations that serve it.
Some of the names describing types of meat can be confusing, so look for cuts that have been certified by the United States Department of Agriculture, says Paris Baguette Executive Chef Andre Fuehr. “If it doesn’t say USDA prime or choice, it isn’t. Everything else is made up of names. Angus beef is just a black cow that’s not anything different. In the United States, when you see Kobe beef, 99.9% of the time that’s not true because it is very difficult to impossible to import beef from Kobe, Japan.”
REALTED: The Surprising Secrets Behind Steak Grades, According to a Butcher
Fuehr noted a low price tag is a big tell that you’re not getting Kobe, saying, “Also, if you aren’t spending several hundred dollars for that steak, you’re definitely not getting Kobe beef.”
Restaurant owner and MyBartender founder Paul Kushner says to watch out for those deceptive sweet sauces. “The biggest one is teriyaki sauce. While other menu items may be okay or even great, if a non-Japanese menu has a steak covered in a sweet teriyaki sauce I’d get skeptical. Typically, this option is reserved for less flavorful meats and for steaks that need to hide behind overcooking. Either the meat isn’t aged enough or the cut is subpar.”
While Teriyaki or other sweet sauces are tasty, Kushner says, “The flavorful sauce covers a multitude of sins, and can be a great way to ‘use up’ a steak that didn’t quite make the cut for a sauceless option.”
While a double meat meal sounds amazing, the flavorful fat of the bacon can be used to cover up a mediocre cut. And it’s tough to cook both evenly, Kushner explains, saying, “The same rule applies to bacon-wrapped cuts! A great filet mignon doesn’t need bacon on it, and the bacon will be underdone if you eat your steak rare.”
While many love this raw beef dish, it’s not for everyone and Jessica Randhawa, the head chef, recipe creator, photographer, and writer behind The Forked Spoon, isn’t a fan.
She explains, “One thing I always avoid when going to steak houses is Steak Tartare. Steak Tartare should seriously be avoided at all costs. Unlike other raw meat recipes from around the world, this traditional French recipe does not include acidic citrus juice to cook the meat. Uncooked meat can have both dangerous parasites and potentially life-threatening bacteria. No single dish is worth one’s livelihood!”
If you want a tender marinated steak dish, don’t go to a steakhouse. You don’t want a cheap cut at steakhouse prices, says Sean Ferraro, chef-owner of Madison Avenue Pizza in Florida.
“I am not a fan of steakhouses that do too much to their steaks, as in marinades, too many seasonings, or anything that is going to take away from the flavor of the steak,” says Ferraro. “A good steak doesn’t need a ton of seasoning and it definitely doesn’t need to be marinated. If you’re over seasoning it or adding too many extra flavors, it comes across to me as you’re covering up for poor food quality.”
Steakhouse burgers can be so juicy and decadent, but how they’re handled is key, says Chef and Author Allen Bixby. A burger order requires one question: Do you grind your own meat? “If it is not ground in the house then I want it cooked through,” he says. “You will probably be just fine, but I want better odds than probably.”
Tanya Edwards