What to Order at a Steak Restaurant According to a Steakhouse Chef
What Are the Best Cuts of Steak to Order at a Steakhouse?
A true connoisseur of great meats knows that not all cuts are created equal. Visiting a premier steakhouse like Carversteak for an event or night out, where you’ll invest in high-quality meats and select the right cut, can transform your entire experience.
Those who prefer the most tender cuts will need to stick with filet mignon, where the texture melts in your mouth, and the delicate flavors dance around your taste buds.
A ribeye boasts rich flavors that satiate the palate, and satisfy you after a helpful serving. The butter taste is thanks to the marbling of fat that melts into the meat once cooked.
For a truly standout dish, the Tomahawk is an impressively huge cut with a long bone, bold flavors, and a dramatic presentation.
What Is the Ideal Doneness for a Steak According to a Chef?
At Carversteak, our chefs always recommend medium rare for the ideal doneness of any steak. Generally, this perfectly balances the steak’s flavor, texture, and juiciness to give you the best experience.
Medium rare steaks are cooked to around 130 degrees Fahrenheit to 135 degrees. This temperature allows the fats in the steak to render beautifully to give it the most flavor possible without drying it out. You get a buttery and expertly prepared steak highlighting all its elements.
The center is generally warm and pink, but the outside still has a crust from the fats cooking on the outside of the meat. Medium rare is best for steaks of all kinds, from the 21-day wet-aged ribeyes to the marbled Australian Wagyu.
Which Steak Cuts Are the Most Flavorful?
Bursting with pure, unmatched flavor, the ribeye reigns supreme for steak cuts. Taken from the rib section, the ribeye is known for its deep marbling. You can often tell just by looking at meats in the grocery store that ribeye has more white lines of fat that weave through the meat.
As it cooks, the fat slowly renders into the rest of the meat, and practically bastes the steak from within, infusing it with rich, buttery flavors. The ribeye is great for any cooking method, like over an open flame, or slow cooked to perfection.
Other notable cuts are the New York Striploin and the Filet Mignon. The strip has slightly less marbling, but can still compete with a ribeye if you get the right butcher. The filet is more known for its tenderness, but the flavor also has a subtle brilliance that shouldn’t be overlooked.
What Are the Best Side Dishes to Pair With a Steak?
Getting one of the best steaks of your life is made even better with the right sides. Carversteak has the perfect accompaniment to elevate your steak experience.
The pommes puree is a refined version of the classic mashed potatoes, whipped to silky perfection, and additional options to infuse like black truffle. The brussel sprouts are another favorite prepared with pomegranate, honey, and chili flakes.
Not many can resist the mac and cheese gratin that features Cavatappi pasta bathed in aged cheddar with an option to add black truffle or lobster.
Should You Order Dry-Aged or Wet-Aged Steak?
The true answer to this question will reveal itself once you know the difference between a dry-aged and wet-aged steak.
The dry-aged preparation goes through a controlled aging process, where the moisture evaporates, concentrating all the beef’s natural flavors to create an intense and slightly earthy profile. You’ll get very tender meat, but with a complex finish.
The wet-aged steak sits in natural juices over time to preserve the moisture for a tender and succulent bite. The flavor might be milder, but the subtle versatility is perfect for pairing with sauces or seasonings.
What Are the Best Sauces or Seasonings for Steak?
The right sauce or seasoning can enhance the natural richness of your premium steak cut. At Carversteak, our chefs craft house-made sauces designed to compliment each cut of expertly prepared steak.
The CS Steak Sauce is a favorite that blends tangy, savory, and slightly sweet flavors to your steak, without overpowering the original flavor. For a deeper and more refined option, the Red Wine Bordelaise combines veal stock with red wine reduction, producing a velvety and aromatic finish.
How Do Different Cooking Methods (Grill, Pan-Seared, Broiled) Affect Steak Flavor?
The way a steak is prepared plays a crucial role in its final flavor. The grill imparts a smoky and charred flavor to the meat, enhancing the natural rich, beefy flavors.
Pan-searing your steak creates the best flavorful crust since you control the temperature and exposure more. The steak also sits in its own juices, creating more flavors and tenderness.
Broiling the steak uses high heat to achieve a beautiful and even sear across the exterior. Carversteak knows how to prepare the steak, so the broiling method doesn’t dry it out, while preserving a nice crust.
What Is the Best Wine or Cocktail Pairing for a Steak Dinner?
Carversteak takes your steak experience to another level with our hand-crafted cocktail that pairs beautifully with your steak dinner.
The Black Walnut Manhattan is a sophisticated twist on the classic made with Russell’s Reserve Rye Six-Year, amaro, walnut liqueur, orange bitters, black fig, and maple flakes. The warmth and complexity complement the steak with every bite.
Another perfect pairing is the Scottish Hiker. This cocktail blends Dewar’s 15-year Blended Scotch Whiskey, ginger liqueur, creme de cacao, Earl Grey tea, orgeat, honey yogurt wash, and smoked cocoa nibs. The smoky and spiced flavors go wonderfully with a dry-aged steak cut.
What Should You Order at a Steakhouse?
Ultimately, what you order on the Carversteak menu is going to be based on your own preferences. If you enjoy complex and bold flavors that take your palate on an adventure, consider a dry-aged Kansas City steak, paired with the Scottish Hiker.
If you prefer a more approachable meal that is still rich and satisfying, go for a tender filet mignon cut, paired with the Black Walnut Manhattan that will still complement the warm flavors of the steak without overpowering it.
What Are the Best Non-Steak Options at a High-End Steakhouse?
The best thing about Carversteak is you don’t even have to get a high-quality cut of meat to get a rich and satisfying meal. Those who don’t want steak can still opt for delicious seafood, like the Lobster en Croute. The lobster is wrapped in a puff pastry and served with a lobster cognac cream.
A lighter option is the pan-roasted branzino, which has delicate and crispy skin and is accompanied by Castelvetrano olive and tomato vinaigrette.