Going to a steakhouse seems like a straightforward way to enjoy a great meal, but there’s more to it than just picking your favorite cut and digging in. The dining experience at a steakhouse is about understanding how to make the most of what’s on offer. Unfortunately, there are a few habits that can unknowingly take away from that experience. Here are some of the worst offenders.
Ordering Well-Done Steak
Opting for well-done means you’re sacrificing the steak’s natural tenderness and flavor. Cooking it to this point dries out the meat and eliminates the rich, juicy texture that makes steak so appealing. Most chefs will tell you that well-done destroys the integrity of the cut, leaving it tough and chewy.
Skipping the Sides
Steak is the centerpiece, but high-end steakhouses carefully craft sides to complement the meat’s flavors. Skipping them not only limits your experience, but you also miss out on elevated accompaniments like truffle mashed potatoes, creamed spinach, or sautéed mushrooms that enhance the steak’s profile.
Dousing Steak in Sauce
Overusing sauces like steak sauce or ketchup masks the quality of the meat. A perfectly prepared steak should speak for itself, and if you’re tempted to drown it in sauce, it’s a sign you’re either not getting the best cut or missing out on the natural depth of flavor from proper seasoning and grilling.
Not Letting the Steak Rest
Cutting into a steak immediately after it’s served releases all the juices that keep the meat tender. Allowing it to rest for a few minutes helps redistribute the juices throughout the cut, ensuring each bite is moist and flavorful, rather than dry with a puddle of juice left behind on the plate.
Ordering the Cheapest Steak
Lower-priced steaks, such as sirloin or flank, often lack the marbling that gives premium cuts their superior tenderness and flavor. While they can still be enjoyable, investing in cuts like ribeye or filet mignon gives you a better experience with richer flavor, finer texture, and a more satisfying meal.
Ignoring the Chef’s Recommendations
Chefs know the nuances of their cuts and how to prepare them to highlight the best flavors. If a chef suggests medium-rare for a specific steak, they’re guiding you to enjoy the ideal combination of texture and flavor. Disregarding these recommendations often leads to a suboptimal dining experience.
Ordering Steak and Lobster
While surf and turf sounds impressive, it often means compromising on the quality of both the steak and lobster. In a steakhouse, the focus is on the meat, and seafood is rarely their specialty. Instead of splitting your focus (and your budget), it’s better to invest in the steak for the best experience.
Dismissing the Wine Pairing
Proper wine pairing enhances the flavors of both the steak and the wine. Richer cuts like ribeye are complemented by bold red wines such as Cabernet Sauvignon or Malbec, which balance the steak’s fat content. Ignoring this pairing reduces the overall flavor harmony that a good steakhouse aims to provide.
Overlooking the Chef’s Special
The chef’s special is often a reflection of seasonal ingredients or cuts that are at their peak freshness and flavor. These specials are carefully curated and often provide better value than standard menu items. Passing on these options can mean missing out on a unique and higher-quality dining experience.
Skipping Dessert
High-end steakhouses are not only known for their meats but also for their desserts, which are designed to complement the richness of the main course. Skipping dessert can mean missing out on a well-rounded meal experience. Think house-made pies, decadent lava cakes or crème brûlée that offer a perfect balance after a savory entrée.
The Steak-Cooking Secret You’ve Been Missing All Along
If you think you’ve mastered the art of cooking steak, think again. There’s a secret method that most people don’t know about, and it’s a total game-changer. Imagine biting into a perfectly cooked, juicy steak that’s bursting with flavor. Curious? Here’s the hidden technique that will change your perspective on the grill entirely.
Read it Here: The Steak-Cooking Secret You’ve Been Missing All Along
12 Restaurant Foods That Always Sound Better Than They Taste
Some restaurant dishes sound impressive on paper, but when they finally arrive, they don’t always live up to expectations. Whether it’s due to poor execution, over-complicated ingredients, or just hype that can’t be matched, some meals end up being more of a letdown than a delight. You go in expecting something unforgettable, and what you get is a dish that’s just not worth the fuss. Here are some of the worst offenders so you can skip the disappointment next time.
Read it Here: 12 Restaurant Foods That Always Sound Better Than They Taste
*Select images provided by Depositphotos.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
