There’s nothing like sitting down in a good restaurant and biting into a juicy, mouth-watering steak. But what is it that makes a restaurant steak so special? Sure, it’s easy to cook a steak at home on the grill or stovetop, but something about a steak from a restaurant just tastes better. Let’s explore some of the qualities that make the best restaurant steaks truly great.
First and foremost, it’s all about the quality of the meat. Restaurants typically source their meat from high-quality purveyors, ensuring the freshest beef possible. Look for a restaurant that uses USDA prime beef or a similar high-quality grade to guarantee the most flavorful steak. When you’re at the restaurant, take note of the marbling on the steak Ð the white streaks of fat that run through the meat Ð as this is a sign of a good cut.
Speaking of cuts, different cuts of steak will have different flavor and tenderness levels. The most popular and well-known cut is the filet mignon, which is known for its tenderness but not as much for its flavor. Other popular cuts include the ribeye, which has a higher fat content, leading to a richer flavor, and the New York Strip, which is somewhere in between the filet and ribeye in terms of tenderness and flavor. Ask your waiter or waitress about the different cuts of steak they offer and their unique qualities.
Once the steak is chosen and cooked to perfection, it’s time for seasoning. The best restaurant steaks have a simple seasoning of just salt and pepper, allowing the natural flavor of the meat to shine through. You may also notice a slight smoky flavor Ð this comes from cooking a steak at high heat, either on a grill or in a super-hot skillet. Some restaurants may also add a pat of butter on top of the steak before serving, giving it an added richness.
Now, let’s talk about doneness. While everyone has their personal preference for how they like their steak cooked, there’s a general consensus on what makes a steak good. A good restaurant steak will be cooked to the desired temperature without sacrificing tenderness or juiciness. A rare steak will be cool, red and bloody on the inside, while a well-done steak will be completely cooked through with no pink in sight. The sweet spot for most steak-lovers is medium-rare, which has a warm pink center with a seared exterior.
Another key factor in a great restaurant steak is the cut size. While it may be tempting to order the biggest steak on the menu, it’s more important to focus on the thickness. A good steak should be at least one inch thick, giving it enough time to cook and develop a nice crust without overcooking the inside. If you’re really hungry and want a larger portion, ask if the restaurant offers a “tomahawk” or “cowboy” steak, which is a bone-in ribeye cut that can weigh up to 48 ounces.
Lastly, let’s talk about sides. While the steak is the star of the show, a good accompaniment can take it to the next level. Look for sides that complement the steak without overpowering it, such as roasted vegetables or a simple salad. Potatoes are a classic choice Ð whether it’s a baked potato with all the fixings or creamy mashed potatoes, they’re the perfect starchy side to balance out the meatiness of the steak.
A good restaurant steak is all about sourcing quality meat, choosing the right cut, simple seasoning, perfect doneness, and complementary sides. While it may seem like a lot of pressure to choose the perfect steak, remember that the most important factor is personal preference. Don’t be afraid to ask your server for their recommendation or to send a steak back if it’s not cooked to your liking. Happy steak-eating.