Some of the things you can expect from a steak house include a robust menu, extra-large food portions as well as classy decorations. This is where Lumberjacks eat 28 ozRibeye and businessmen eat Bacon wrapped Filet Mignon and sip Conagic.
Each and every region has their own version of a steakhouse but they have the same respect for the food they cater to the public. In steak house, you feel relaxed and welcomed around an upscale environment. They invite you in with the smells and allow you prepare yourself for a big meal.
Steakhouses then and now
The history of what we know of today as steakhouses goes back to London in the 1690’s where they were sparse establishments known as chop houses that served the working class. These carried over to the US and ended up evolving into men only political events known as “Beef Steak Banquets” to raise money for various campaigns.
The development of what we call today’s Steakhouse happened in the mid 1800s in New York and it’s worth mentioning that the most lavish also had started out simple. The changing times also made these establishments adapt to the maturing tastes of their customers.
Two of the most famous of these are Delmonico’s, home of the steak by the same name as well as Peter Lugers which started out as a small cafe in the German Neighborhood in the Williamsburg neighborhood.
Two Swiss brothers, John and Peter Delmonico, was the owner of Delmonicos, which was first established in 1827 at lower Manhattan and was later joined by their nephew. The establishment was known for their several signature dishes such as the Wedge salad. The American restaurant also pioneered the A la cart menu that allows clients to choose the meal they wanted instead of the standard fixed, Prix Fix menu.
When Peter Luger was launched in 1887, it was still named “Carl Lugers, Billiards, and bowling alley. The same establishment was then sold to a long time patron, Sol Foreman in 1950. The new owner then made it a reputable destination for all carnivores in New York and neighboring cities.
Ruth’s Chris Steakhouse is on the list of commended, yet overlooked steakhouses. This one is founded in New Orleans in 1927. The said steakhouse was owned by different individuals until single mother Ruth Fertel bought it in 1965 and owned it for good. Her height of 5’2 and weight of 110 pounds have never hindered her to learn how to butcher and employ other single mothers under her establishment.
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Dishes that are on a steakhouse’s menu
A steakhouse menu usually involves an overwhelming number of choices and different meat cuts and steaks with different characteristics and flavors. Here are a few of the most common you will see on most menus
Filet Mignon: This comes from a small portion of cow’s meat, which is why it’s the most expensive steak you can find on the menu. Since this part of the animal isn’t load bearing, the meat is revered for being the most tender cut of steak. The drawback to it being so tender is that it doesn’t have much if any fat and thus very little flavor. This is why they are best served with bacon and butter or blue cheese.
Prime Rib: This cut of steak comes from the center part of the animal and is commonly served. The entire section retains its flavor after being roasted as with the steak when it’s served medium rare in its own juices or made into thin slices for sandwiches. This is possible even if they are not seasoned as much as what other cuts of meat need to have great flavor. The remaining bone however can be cooked as “Tomahawk” steaks, which appear very large.
New York Strip: Considered as one of the most popular steaks, this meat cut is easy to cook using different methods and very flavorful, giving you that full feeling. For someone unsure about what to get, this steak is a safe bet.
Flank Steak: The preparation of the Flank steak requires some skill and since its has high levels of fat, it’s a very tough cut of meat. This steak should cooked more slowly and must be soaked in a marinating mix for a couple of hours.
What are the signs a ‘world class’ steak house?
While you want to have some nice steak and big baked potato, you’re stopped by the fact that you haven’t heard about the area. How can you determine if eating at an establishment is worthwhile or not? There are a few things to look for.
Level of Sanitation: A world class establishment is surely committed to this consideration just like any other restaurant that wants to look good to their loyal customers and prospects. Everything has to look pristine, from brass railings and flooring to the members of the staff. The tidiness and sanitation of the establishment is a testament that the staff and management take every detail and standard seriously.
Service: In addition to good food, restaurants should have great service provided by their staff that aims to make all their guests feel like they’re getting a VIP treatment. Good staff knows to come fill your water before you realize it and yet they never hover or interrupt. They make you feel at home and just like old friends sharing likes and dislikes and past experiences at the restaurant.
They show off: A world class dining establishment considers the food they serve their crowning glory and they want to make sure that every customer will get what they’re paying for. Often these restaurants give you the liberty to pick the steak straight from their open Kitchens or display cases to ensure you that you will be getting quality food and not some kind of food wrapped in a plastic bag. These places promote the farms they source from and enjoy answering your questions. They ensure that you enjoy good food and great dining experience.
What parts of the world have the best steak houses?
Men of different cultures take pride in grilling a wonderful steak. Just before people had cars, we had interest in using our grill at our backyard and cook a steak on them in their own unique way. With that in mind, some places on the planet are popular and commended for quality products and service.
New York: There are numerous reasons this city is so popular and the steakhouses have marked the history of the place. These very places are where business and political affairs were spent in New York and enjoy a dinner of steaks and fine sherry.
Chicago: The windy city is located in the heart of the Midwest and as a result, became a hub of the meatpacking industry at the turn of the century and is home to several notable steak houses such as Gibsons and the iconic Chicago Chop house.
Japan: Considered the Home of the Wagyu beef, this country just loves steak. They are not fond of eating red meat, but they make sure that they will get quality food, from its sources to its method of preparation. The cattle are a distinct breed that has much more marbling and thus a lot more flavor the standard US beef and are prized by Chefs around the world.
Brazil: The people down south have a different take on steaks but they still taste delicious. While in the US, we had cowboys, in countries such as Brazil they developed their own traditions with the Gauchos and their methods of cooking steaks on a rotisserie and then slicing the meat to order at the table. This type of establishment is now becoming popular in the US as well.
What are the business prospects of a steak house compared to other restaurants?
There are also advantages and disadvantages of opening and running a restaurant that you might need to look into just before looking for the right logo design and ideal location. Ask any restaurant owner and they will tell you, a little bit of homework now will save you a lot of money and headaches down the road after you open.
Who are your neighbors? What’s the place’s history? What are the demographics of the locations you are looking at? Even if you will be opening a four-star restaurant and the neighborhood does not consist of middle class individuals, you can’t expect your business to last for long. It is better if you base your plans and arrangements for your business on the feedbacks and needs of the people that would likely come to your business.
When you open a Steakhouse, it’s very likely that it can shape the trends more effectively compared to other places. The steakhouse, once established will develop a loyal repeat customer base, as long as the owner maintains their standards in terms of food and service.
Steakhouses are also considered excellent venues for families.
Operating a steakhouse doesn’t actually require you to frequently update a menu, giving you more time for other important things like maintain the dishes’ consistency as well as ideal costs for food and labor.
With every restaurant, the first two years are the hardest and most unpredictable and you need to plan ahead for the up’s and downs. Usually, the most popular places were just small properties when they started, just like Peter Luger’s in New York, but were still very effective on focusing on a few things Don’t try to please everyone right off the bat with the menu, instead, figure out what you’re doing that no one else is and build your brand from there.
What to expect from a steak house?
Not all steakhouses are created equally and here are a few little-known facts that you should be aware of before going out to eat.
Prioritize quality: Most places have a menu you can look at online and it’s worth taking a minute to do so. You can tell that a restaurant is of tip quality and reputable if they advertise the grade of beef they serve online.
Choose Prime: Out of all the various labels you will see, the one that you want to pay attention to is the one that says USDA PRIME since this label is only given to the young, healthy cows that have abundant marbling. Most stores rarely offer this because most of it are acquired by the restaurant industry.
The Filet Mignon is overrated: If given the choice, no Chef in their right mind would eat a Filet Mignon since, while they might be tender and juicy they are overpriced and have no flavor. Instead, go for a flavorful, well seasoned New York and order it Medium and below.
Wednesday is the best day to eat at a steak house if you want terrific service: Sunday and Monday are off days of Most Chefs and they make and prepare foods on Tuesday. Very fresh products are offered on Wednesdays and we seem to have plenty of leisure time during these days, allowing us to have a great time at the table. The service is also more relaxed and when you’re eating an 18 ozribeye, you don’t want to rush.
Eat the Special Meal: If you’re going to go out to eat, try something different. Specials are served a lot faster and are made by the staff with extra passion. A steakhouse usually becomes a talk of the town because of its specials, which allows you to taste something new and tasty.
Conclusion
With humble origins in London, the Steakhouse and spread and evolved over time while staying true to its working class history. These establishments give a traditional and welcoming feel with hardwood and copper décor, and images of brawny bearded men eating huge cuts of meat. The food is the main focus and you can have a quiet and pleasant feeling while inside. The staff are happy to serve you large portions of food. If you are yearning for true comfort food at its best, then these are the places to go. This place is where you will have a feast instead of taking a quick bite.
A great Steak house makes you feel like you have come home for dinner and leaves you full and smiling.
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