Enjoying a steak dinner is a delightful experience — but choosing the wrong restaurant can lead to a costly blunder. If you’re moving away from popular steakhouse chains and exploring new options, how can you gauge the quality? To uncover the essentials, Food Republic turned to a chef for some professional insights.
Sean Thompson, the executive chef at Porter House Bar and Grill in NYC, reveals that he approaches dining out with a “chef’s mindset,” paying close attention to every aspect. This includes a detailed examination of the menu, both food and beverage. “A clear indicator of quality is a restaurant serving only prime cuts with a top-notch dry-aging program, paired with a distinguished wine selection,” explains Thompson.
To check if a restaurant dry-ages its meat, examine the menu and look for visual cues like an aging chamber. This process intensifies flavor, resulting in richer tasting beef while also making it more tender and juicy as it pulls out and redistributes moisture. Ideal aging usually spans 30 to 45 days, so if this information isn’t on the menu, don’t hesitate to ask your server.
Regarding the wine offerings, ensure they are of high quality. Look for suggested pairings or consult a sommelier or server for recommendations, since some wines complement particular cuts better than others.
Look for seasonal ingredients beyond the steak offerings.
When reviewing a steakhouse menu, expert Sean Thompson suggests you examine more than just the list of beef cuts, although that might be your initial focus. “If the menu changes seasonally, it indicates you’re in a steakhouse that values more than just meat and potatoes,” Thompson shared with Food Republic. This means considering the ingredients in appetizers and side dishes, as well as any specials available.
Incorporating seasonal vegetables like asparagus, green beans, peas, or summer squash suggests the restaurant prioritizes fresh ingredients over frozen ones. While some veggies, like kale or mushrooms, are available year-round, sides such as perfectly grilled corn will taste significantly better when they’re in season during summer or fall. Also, don’t neglect the dessert offerings, where you might find seasonal specials featuring fruits like cherries, apricots, or rhubarb.
For one last invaluable tip, take a moment to observe if the chef is visible in the dining area, Thompson advises. “Seeing the chef engaging with diners is a strong indication of their commitment and passion,” he noted. By following this insider guidance, you’re bound to enjoy a top-notch steak dinner. After all, even in a dimly lit steakhouse, the experience should always be bright and enjoyable.