8 Things: Steakhouses Would Rather You Didn’t Know

There’s No Doubt About It: A Night Out At A Steakhouse Is A Special Treat. The Steak You Order At A Steakhouse For A Special Occasion, Such As A Birthday Or Anniversary, May Be The Best Meal You Have All Year.

But That’s Just How It Tastes; The Glitzy Steakhouse You Frequent May Be Hiding Some Truths From You.

A Steakhouse Meal Has The Potential To Overcook Your Bank Account In Terms Of Price. A Meal At A Steakhouse Can Be Even Less Healthful Than You Think When You Consider The Amount Of Fat And Salt It Typically Contains.

And What’s On Your Plate Could Not Be What You Expected (Or What You’re Paying For) In Terms Of Provenance, Quality, Or Preparation, Even If It Tastes Pretty Darn Delicious.

Here Are Eight Secrets About The “Luxury” Dining Experience That Steakhouses Don’t Want You To Know.

In Addition, If You’re Hungry, You Should Avoid These 8 Worst Fast-Food Burgers To Avoid Right Now.

Butter Is The Key Component

A Professional Chef Who Talked With Taste Of Home Said That Steakhouses Routinely Utilize Excessive Amounts Of Butter In Their Preparation, Including Slathering It Over Meat Even If It Isn’t Specified On The Menu.

Clarified Butter, In Particular, Can Enhance The Flavor And Texture Of A Steak And Make It Seem More Glossy After Cooking.

You Might Get Subpar Meat If You Ask For Your Steak Well-Done

Ignore The Age-Old Dispute Regarding The Correct Or Incorrect Degree To Which A Steak Should Be Cooked: If You Prefer It Rare, Then It Should Be Served That Way, And If You Like It Well Done, Then It Should Be Served That Way.

However, According To Employees At The Popular Steakhouse Chain Outback, Customers Who Ask For Their Steak To Be Cooked To A Well-Done State Are Frequently Sent A Cut Of Meat That Is Of A Lower Grade.

Instead Of Grilling, Steaks Are Broiled

You May Be Used To Seeing “Grill” Marks On Your Steak At A Steakhouse, But According To The Daily Meal, Those Steaks Were Actually Grilled Under A Broiler.

Powerful Infrared Broilers, Used In Most Steakhouses, Can Reach Temperatures More Than Twice As High As A Home Oven, Allowing For Rapid Cooking Of Enormous Quantities Of Steak.

The Term “Dry-Aged” Isn’t Always Reliable

When Done Correctly, The Process Of Dry Aging A Steak Can Add Depth And Complexity To The Flavor Of The Meat. This Process Can Take Weeks And Requires Regular Monitoring In Order To Ensure That Food Safety Standards Are Met.

According To Time, However, The Term Is Also Frequently Used To Refer To Meats That Have Only Been Held For A Short Period Of Time, And This Storage Takes Place Frequently In A Refrigerator Rather Than In An Actual Aging Room.

In Many Situations, Taste And Overall Quality Are Completely Irrelevant, As The Focus Is Entirely On A Marketing Gimmick Instead.

Lots Of Salt Is The Other Key Component

When Asked About The Amount Of Salt Used To Season Steaks, A Seasoned Chef Informed Taste Of Home That Diners “May Be Startled At How Much Salt We Use.”

In Most Restaurants, Slices Of Meat Receive A Generous Coating Of The Seasoning, And The Amount Of Salt Used Is Significantly Higher Than What One May Use In Their Own Kitchen.

Or Have The Desire To Do So Because Of Their Health.

The markups at steakhouses are exorbitant

According To Cbs Minnesota, A Steakhouse Will Typically Spend Roughly Thirty Percent Of The Price That A Customer Pays For A Steak For The Actual Meat In The Steak.

That Means That If You Ordered An Excellent New York Strip Steak And Paid $55, The Restaurant Likely Spent Less Than $17 On The Meat Itself.

Having Said That, There Is A Lot Of Work That Goes Into Changing That Raw Beef Into A Great Entrée, So It Is Reasonable To Expect A Markup;

Yet, The Fact That Your Costs Are Three Times Higher Than The Price Charged By The House Can Still Annoy You.

The Kobe Beef Offered In The United States Is Often A Knockoff

According To An Article Written By Grillaholics And Published On Medium, Less Than Twenty Restaurants In The United States Serve Authentic Kobe Beef.

Authentic Kobe Beef Is Defined As Beef That Is Raised In And Imported From The City Of Kobe In Japan. You Will Most Likely Be Fed A Steak That Comes From A Hybrid Herd Consisting Of Wagyu And Angus Cattle.

Beef With The Bone Still In It Is More Expensive But Not Any Tastier

Steaks With The Bone Still Attached Are Widely Considered To Be The Best Variety Due To The Bone’s Reputation For Enhancing The Meat’s Flavor And Tenderness When Cooking.

But As The Website Grillaholics Makes Clear, That’s Not The Case At All. The Added Weight Of The Bone Allows The Restaurant To Charge More For The Steak, But It Contributes Very Little To The Flavor.

Related Faq

Why put butter on top of steak?

What’s the deal with buttering steak? Steaks benefit from the addition of butter since it enhances the meat’s rich flavor and can help soften the steak’s charred surface, resulting in a more tender bite. However, the best Steak Butter will enhance the steak’s natural flavor rather than covering it up.

Can you get Kobe beef in america?

To now, only about 77 American adults’ annual beef consumption needs have been met by the supply that has made it to the country. Due to its extreme scarcity, the Kobe marketing board grants permits to select establishments across the country; currently, only eight restaurants in Japan serve authentic Kobe beef (see the full list here), and it is never sold in stores.

Is it better to cook steak with butter or oil?

Searing a steak requires cooking oil, not butter. Steaks cooked in butter are soon turned bitter when the butter burns to a black color. Oils used for cooking can be safely heated to very high temperatures, especially those having a high smoke point.

How much is a Wagyu cow?

High-quality wagyu, which originates in Japan and is highly sought after for its rich marbling and buttery flavor, may sell for as much as $30,000 per cow and as much as $200 per pound.

How many times should you flip steak?

Steaks cooked on the grill benefit greatly from being flipped at the midway point. If you’re grilling a steak, you only need to flip it once; unlike in a pan, the entire surface won’t be subjected to direct heat.

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