There’s a lot more to dining at a steakhouse than deciding which cut of beef to order.
From time-testedandchef-approvedclassic orders to contemporary creations,America’s best steakhousesare perfect destinations for a memorable meal.
So saysEric Johnson, chef ofPatton’s Steakhousein Houston.
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“The showmanship in the table-side presentation really sets the tone for a wonderful dining experience.”
John Manion, the chef atEl Che Steakhouse & Bar in Chicago, enthusiastically agrees.
Another advocate for a pre-dinner drink isNick Gaube, chief executive chef atQuality MeatsandQuality Italianin New York City.
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“A cocktail is the first thing I’m ordering, probably a Boulevardier.
That’s the ethos according to many chefs, includingTaylor Kearney, corporate chef for Dallas-basedHarwood Hospitality Group.
“If you are going out to a steakhouse for a nice heavy meal, splurge!
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When it comes to dessert, don’t skimp.
“In my opinion, wine or champagne is the way to splurge.
“One-hundred percent my idea of a good time.”
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For an entree, don’t shy away from the ritzier cuts of meat.
That’s according toDustin Falcon, chef ofNiku Steakhousein San Francisco.
After dinner, keep the celebration going with a nightcap.
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ForGreg Peters, executive chef of Houston’sGeorgia James, he’s talking about bourbon.
to share with the table,” suggests chefJuan Torres.
“That way I have room for other things.”
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“All these dishes are not new or inventive but are comfort foods that are cooked and made perfectly.
The product is the star of the show.”
According to Peters, several of his must-get steakhouse dishes are also of the classic persuasion.
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Right up there with shrimp cocktail, Manion sings the praises of a good old-fashioned wedge salad.
He notes that the bone adds a tremendous amount of flavor, with tomahawks and porterhouses as particular favorites.
He also suggests looking for grass-finished beef and dry-aged beef.
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“Grass-finished beef is far superior to the misleading labeled grass-fed beef,” he says.
“With grass-finished beef, the cattle have spent their entire lives foraging and only feeding on grass.
Finally, he says dry-aging adds an amazing depth of flavor.
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Now that you know what types of steaks to look for, how about the cut?
According to Fine, the must-order is the rib-eye.
To me, it showcases exactly what beef should taste like.”
That being said, there’s always a time and a place for a good filet.
“It’s trendy to bash filets as ‘flavorless,'” says Manion.
“Not every beer needs to be an IPA, you know what I mean?
“We sell certified Angus beef, both wet- and dry-aged.
In addition, we of Japanese A5 Wagyu beef.
Considered by many to be the pinnacle of flavor and texture for beef.
Highly marbled with luscious streaks of fat.
the flavor is so rich that not a lot is necessary to fill you up.”
So saysRay Rastelli, Jr., butcher and president of New Jersey-basedRastelli Foods Group.
Traditional sides like mashed potatoes, sauteed mushrooms, sauteed onions, and sauteed spinach.”
As Manion describes, sides are the low-key reason why a surprising amount of people actually go to steakhouses.
Juan Riveraof Miami’sADDiKT Modern Kitchensupports that potato hypothesis.
“Ideally, steak is paired with potatoes because they serve as a canvas for the savoriness.
His picks include Cabernet Sauvignon or Merlot with steak, or even a heavy oak Chardonnay.
For Falcon, he likes to steer clear of the stereotypically big, bold Cabernets.
These wines pair well with the dry age, Japanese wagyu, and non-beef cuts on the menu.”
And what better way to complete a steakhouse meal than with cake?
According to Wise, dessert is especially mandatory when cake is involved.
“You’ve come this far.
Don’t stop now.”
Examples include a gigantic slice of chocolate cake or a gargantuan ice cream sundae.
“You won’t regret it.”
