The Perfect Steak Every Time

As a restauranteur, I believe that every restaurant has items on their menu that are more important than others. At mine, in particular, that happens to be the steak selection and what I pride myself on more than anything else is being able to offer meat options that are delicious and meet the expectations of everyone that comes to the restaurant. I am well aware that most people love steak  – if they eat meat- but what a lot of people are not aware of is how to actually order the perfect steak when they are out dining and this is an area that can be explained quite simply so that people can get the best experience possible.

Meat lovers often say that eating a nice steak gives an extra boost and they feel more energized. I don’t know how vegans and vegetarians manage without meat, because I could never give up meat, and for those that come to my restaurant ordering steak, I have tips on how to order for the perfect steak every time. Follow these tips and I guarantee that you will have a delicious steak the next time you are out.

At a Steakhouse

Steak picture in an elegant restaurant

Say you are at a steakhouse and you have no idea what cut of meat to choose? With so many possible options available (filet mignon, porterhouse, ribeye, etc) it is as if you are being accosted by the steak gods and being punished for it! Does anyone really understand the difference between a New York strip and a Kansas City strip? People in the know are aware that every steak cut comes with certain unique characteristics, but that is why I am here to assist those that do not know.

Knowing the Cuts

As with other animals, steak cuts come from various parts that carry varying levels of flavor and tenderness. This is how you can familiarize yourself with popular cuts.

The Ribeye

Ribeye picture

Strip steaks and ribeye steaks are probably the most tender and are located the farthest from the hoof and horn and are known as the areas that are the least worked on a cow. The ribeye is so named because of the location it comes from – it is boneless and includes the eye and the ribeye cap, an outer part of the prime rib. With a bone-in version, it is sometimes called a cowboy steak and is typically a larger portion. Ribeye steaks have more fat than other parts of the cow, but this fat melts while cooking to add an additional level of flavor to your steak. So if you are looking for lots of flavors and don’t care about a bit of fat on your steak, then ribeye is the cut for you.


Strip Steaks


Considered steakhouse classics, strip steaks are known for tenderness, marbling, and top flavor. New York strip steaks are boneless and is cut from strip loin after removal from the short loin. Thus, a Kansas City steak strip is what is remaining on a bone from a New York steak strip. Both are marbled well and packed with flavor, so either one suits you if prefer rich beef and little to no fat.