“Don’t get me wrong, I love a great steakhouse,” he says.
“There is a place for them in this world!
However, they are an avenue of gluttony.
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You buy and waste so much food!
He offers some specific pointers for whatand howto order at a steakhouse instead.
“), sharing a 40-oz.
He suggests having some Fernet after appetizers (“you will thank me later!
“At the end of the day, just be responsible and don’t WASTE FOOD!”
This means eschewing non-specialty items, like fish and pasta, for properly cooked cuts of beef.
“Just like with sushi, I believe in sticking to what the restaurant does best.”
He suggests ordering “off” cuts, like hangar steak.
“If not, rib-eye is always a good one.
The fat-to-meat ratio is perfect for me.”
Similarly, Josh Mouzakes advises avoiding non-steak menu fillers.
“Stay away from any kind of pasta or vegan options they threw on the menu for diversity.
Steakhouses are designed to grill, so eat off the grill.”
His order of choice?
“A big char-broiled dry-aged rib-eye or NY strip with Bearnaise sauce.”
In terms of particular cuts to avoid, Diana Manalang is against the filet mignon.
If you must, however, confirm you dress it up.
Give me all the fat; even better when it’s bone-in.”
Then there’s the age-old adage about not ordering well-done steaks.
It’s an apt reminder from executive chef Eric Mickle ofSalt & Finat Harrah’s Resort Southern California.
“Never order a Wagyu or American-style Wagyu cut well-done,” he says.
