Choosing The Right Steakhouse
This year, the steakhouse business is projected to grow three times faster than the average chain restaurant. So here’s what you need to know before your next steak dinner:
First: There are a lot more steakhouses to go around. In New York, for example, there are seven times more steakhouses today than there were a generation ago, but if you’re looking for a quality steak, it may not be that easy to find.
Because as it turns out: The steak served in steakhouses may not be as special as you think. For example: Don’t be fooled by the word “Angus.” A lot of places brag about serving “Angus beef,” even Burger King. The reality is that only 3% of steakhouses serve certified “Angus prime” beef, which is the best you can buy. Most other restaurants serve “Angus choice,” which isn’t as flavorful, and may not be worth the price charged on the menu.
Also know this about steakhouses: The quality of beef doesn’t matter if it’s not cooked properly. Experts say the best steakhouses sear their beef, meaning it’s cooked with a crusty texture that locks in juices.
Unfortunately, some chefs don’t always have time to perfect the searing. Most likely, they’ll pre-cook your steak during the day, and then finish it when you place an order……which tends to make steak taste dry.
Finally, no matter which steakhouse you choose: Stick to having a basic steak. Because that’s what steakhouses do best and without all the fancy sides and toppings, a typical 8-ounce cut of lean filet-mignon, for example, has less than 400 calories.
First: There are a lot more steakhouses to go around. In New York, for example, there are seven times more steakhouses today than there were a generation ago, but if you’re looking for a quality steak, it may not be that easy to find.
Because as it turns out: The steak served in steakhouses may not be as special as you think. For example: Don’t be fooled by the word “Angus.” A lot of places brag about serving “Angus beef,” even Burger King. The reality is that only 3% of steakhouses serve certified “Angus prime” beef, which is the best you can buy. Most other restaurants serve “Angus choice,” which isn’t as flavorful, and may not be worth the price charged on the menu.
Also know this about steakhouses: The quality of beef doesn’t matter if it’s not cooked properly. Experts say the best steakhouses sear their beef, meaning it’s cooked with a crusty texture that locks in juices.
Unfortunately, some chefs don’t always have time to perfect the searing. Most likely, they’ll pre-cook your steak during the day, and then finish it when you place an order……which tends to make steak taste dry.
Finally, no matter which steakhouse you choose: Stick to having a basic steak. Because that’s what steakhouses do best and without all the fancy sides and toppings, a typical 8-ounce cut of lean filet-mignon, for example, has less than 400 calories.
