Introduction
When it comes to ordering steak at a restaurant, it can be difficult to know what to look for. Fortunately, chefs have some great advice on how to order the best steak. From choosing the right cut of steak to knowing how to order it cooked, these tips will help you get the most out of your steak-eating experience. Read on to learn how to order the best steak at a restaurant, according to chefs.
How To Order the Best Steak at a Restaurant, According to Chefs
When it comes to ordering steak at a restaurant, it can be difficult to know what to look for. After all, there are so many different cuts, cooking methods, and sauces to choose from. To help you make the best decision, we asked chefs to share their top tips for ordering the perfect steak.
1. Choose the Right Cut
The first step in ordering the perfect steak is to choose the right cut. Chefs recommend opting for a cut that is well-marbled, as this will ensure that the steak is juicy and flavorful. Popular cuts include ribeye, strip steak, and filet mignon. If you’re looking for something a bit more unique, try a flat iron steak or a hanger steak.
2. Ask About the Cooking Method
Once you’ve chosen the cut of steak, it’s important to ask about the cooking method. Chefs recommend opting for a steak that is cooked over a high heat, such as a grill or a cast-iron skillet. This will ensure that the steak is cooked quickly and evenly, resulting in a juicy and flavorful steak.
3. Don’t Overcook the Steak
When it comes to cooking steak, it’s important to not overcook it. Chefs recommend cooking the steak to an internal temperature of 130-135°F for medium-rare, 140-145°F for medium, and 150-155°F for medium-well. This will ensure that the steak is cooked to perfection.
4. Ask About Sauces and Toppings
Finally, don’t forget to ask about sauces and toppings. Chefs recommend opting for a classic steak sauce, such as béarnaise or peppercorn sauce. You can also top your steak with sautéed mushrooms, caramelized onions, or a compound butter. These toppings will add flavor and texture to your steak.
By following these tips, you’ll be sure to order the perfect steak at a restaurant. So the next time you’re out for dinner, don’t be afraid to ask questions and make sure you get the steak of your dreams.
Nothing beats a delicious, juicy steak cooked to perfection and exactly how you dreamed it to be. But if you’ve been saving up to treat yourself to some well-seasoned beef at a steakhouse, you’re going to want to feel prepared so that you’re getting the best bang for your buck.
Unfortunately, this process can be overwhelming if you don’t know where to start or aren’t aware of what goes into ordering the best steak at a steakhouse. To help, we talked with a few professional chefs about what you may want to know going into your next dining experience.
Read on, and for more restaurant tips check out 8 Secrets Outback Steakhouse Doesn’t Want You To Know.
The first thing to consider is where your steak is coming from, especially if you’re going to be spending a pretty penny. You can either try finding it on the restaurant’s website before you go, or you can ask when you arrive.
“As a chef and business owner, I take pride in our work with local farmers and butchers. If I am dining out, I tend to want to know where my food comes from and whether it’s fresh, local, or ever frozen,” says Head Chef Charley Sigler of Fort 88.
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It’s also important to consider how your steak is actually going to be cooked to make sure it’s in a way you enjoy.
“If you’re spending the money on a steak, patrons should also know how their steak is going to be prepared. This could be pan-seared, broiled, grilled, or cooked over a live fire, to name a few,” says Sigler. “No choice is a bad choice, but if you don’t enjoy the taste of char then I would avoid grilled or live fire-prepared steaks.”
Sometimes menus use phrases you may not recognize, which can make the ordering process confusing.
“The best way to choose a steak when eating out is to know about the new cuts of beef out there and what all the buzzwords mean because there are so many new cuts of beef that Chefs are doing some incredible things with,” says Isaac Toups, Chef and Owner of Toups Meatery and Bravo TV’s Top Chef season 13 “Fan Favorite.” “For instance, dry-aged is a keyword I look for because dry-aged steaks have more concentrated flavors and more tender beef. Grass-fed is another favorite, which means the beef will be leaner and have a delicious earthy flavor profile.”
One of the most important things to know when ordering a steak is which cut you’re looking for.
“The most common cuts of steak you’ll see at a restaurant are filet mignon, NY strip, sirloin, and the ribeye steak, which are all good cuts of beef,” says Sigler.
Choosing the best one just comes down to your personal preferences. “The ribeye is the best tasting cut of beef because it has the best marbling of fat, but some people prefer the leaner taste of the filet.”
And if you’re feeling adventurous, Toups suggests trying something new. “Be open to different cuts of beef and ask a lot of questions,” he says. “Ranch steaks are good everyday steaks, while short ribs and brisket are awesome when braised. I also always suggest opting for a bone-in steak so you get the additional pack of flavor!”
And lastly, you’re going to want to know which temperature you prefer and what temperature of cooking goes best with each type of steak. There are usually five standard temperatures: rare, medium-rare, medium, medium-well, and well-done.
When we asked Sigler about temperature, he said, “there is no right or wrong answer, but if you ask us in our restaurant, we recommend eating primal cuts medium rare because that is when the steak is the most tender and flavorful.” Primal cuts include a flank, rib, brisket, loin, and chuck.
It’s also important to note that “the higher the temperature you cook it, typically the tougher it will get,” says Sigler. “Some cuts of beef require a longer cooking process, a la braising, because of their muscle structure, but if you were raised on well-done steaks, you may want to step out of your comfort zone and give it a try at the recommended temperature.”