Dining out for a steak is truly a special experience, but choosing the wrong spot can lead to an expensive letdown. If you’re stepping away from popular steakhouse chains to explore new options, how do you determine the quality of your choice? To provide insight, Food Republic consulted a chef for his professional advice.
Sean Thompson, the executive chef at Porter House Bar and Grill in New York City, mentions that he consistently thinks “like a chef” during his dining experiences, scrutinizing every aspect. This includes a keen focus on the menu, considering both food and beverages. “A clear indicator is a restaurant that serves exclusively prime meat and features an outstanding dry-aged program along with a remarkable wine selection,” Thompson explains.
To ascertain whether a restaurant dry-ages its meat, examine the menu and look for physical signs such as an aging chamber. The dry-aging technique enhances flavor, resulting in rich, tender beef by extracting and redistributing moisture. Although aging periods can differ, around 30 to 45 days is optimal — so feel free to inquire with your server for clarification if this information isn’t available on the menu.
Regarding the wine list, the selections should be of high quality. Check for recommended pairings, or seek advice from a sommelier or server, as certain wines enhance different cuts more effectively.
Look for seasonal ingredients beyond just the steak selections on the menu.
When choosing from a steakhouse menu, chef Sean Thompson advises to look beyond just the array of beef cuts, even if that’s where your attention initially goes. “A menu that changes seasonally indicates a steakhouse that values more than just meat and potatoes,” he remarked to Food Republic. This means exploring the ingredients for appetizers and side dishes and noting any specials offered.
The inclusion of seasonal produce like asparagus, green beans, peas, or summer squash implies that the ingredients are likely fresh rather than frozen. While some vegetables, such as kale or mushrooms, are accessible year-round, sides like perfectly grilled corn taste significantly better when enjoyed at their seasonal peak during summer or fall. Also, take notice of the dessert selection for any seasonal treats featuring fruits such as cherries, apricots, or rhubarb.
Lastly, pay attention to the chef’s visibility in the dining area, as suggested by Thompson. “Seeing the chef present in the dining room clearly shows that passion is part of the experience,” he remarks. By following this insider advice, you’re sure to have a delightful steak dinner. After all, even in a dimly lit steakhouse, the overall experience should always shine brightly and be enjoyable.