Here's What You Should And Shouldn't Order At A Steakhouse
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- เผยแพร่เมื่อ 30 มิ.ย. 2024
- Steakhouses are the perfect venue for birthday celebrations and anniversaries. However, the opulent surroundings, decadent menu offerings, and excellent service do not come cheap. A night out for two at a steakhouse can easily set you back a couple hundred dollars, so it’s important to make sure you are getting the most out of the experience. Not everything on the menu is worth your hard-earned dollars, and it can be difficult to decipher the worthy from the overpriced or underwhelming. From the wine list to the dessert menu, we’ve got you covered. In this video, we’ll tell you what you should and shouldn't order at a steakhouse.
#Steak #Steakhouse #Meat
Order: Wagyu | 0:00
Don't order: Kobe beef | 1:23
Order: Ribeye | 2:29
Don't order: Well-done steak | 3:06
Order: A T-bone | 3:57
Don't order: Tenderloin | 4:55
Order: Bone-in New York strip | 5:40
Don't order: Chicken | 6:21
Order: Cabernet Sauvignon | 7:15
Don't order: Some white wines | 8:08
Order: Whiskey | 8:54
Don't order: Raw oysters | 9:37
Order: Potatoes | 10:28
Don't order: A salad | 11:24
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What is your go-to order at a steakhouse?
yOuR mOm
Wrong little girl... We don't butcher or eat cows... We butcher & eat STEERS...!
New York Strips all day everyday.
@@bomberdawesome I think you mean Kansas City Strip steaks...
New York Strip or Tbone/Porterhouse if I'm not paying.
Don’t order chicken in a steakhouse
Or fish
BRUH IMAGINE ACTUALLY DOING THAT😂😂😂 Like it’s called STEAKhouse for a reason bruh😂😂😂
There are plenty other places you can get chicken.
That said, Texas Roadhouse has better porkchops than steak.
Don’t order pasta in a steakhouse
Bone in steaks are easier to cook. There is more room for error as the bone slows down the overall cooking process. Oh and there aren't blueberries in cabernet sauvignon.
I was just coming here to comment the same thing. Bone-in steaks are a lot more forgiving for the backyard griller.
Bone in steaks make you, the cook, to make damned sure you are watching the temp of the steak. Bones provide more heat than meat, so use your temp. gauge in the right spots. I prefer a "bone in" cut, it just taste better and having the bones broiled with the marrow grilled is just out of sight.
Um they didnt say anything about blueberries in Cabernet Sauvignon, I don't know where you heard that part.
@@danteloparco6708 They showed a photo of blueberries while talking about the chemicals found in the grape skin used for wine. Misleading
Not easier to cook. Take way more time on a grill
According to the American Wagyu association. Yeah right, you might as well ask big tobacco if smoking is healthy.
Yeah, I don't think they fed the American raised Wagyu the same thing they fed them in Japan. It takes the right methods and environment to raise the healthy Wagyu meat, not just the breed.
The fat is different
Probably sound information, but terrible choice of source.
According to the clearly unbiased association in charge of promoting a product, that product is better than other products. Got it.
Visit social media of meat professionals, they will approve this information.
Don't misunderstand, it was clearly backed by scientific evidence from clearly not paid laboratories
I’m a butcher and this is correct for the most part. Except the T-bone part. The porterhouse has the big tenderloin and the strip. The t-bone has very little filet meat.
I've had Kobe only once, and I know it was the real deal because I was eating in the city of Kobe, Japan when I did it. I've never had a more tender, more-melt-in-your-mouth cut of beef ever. I've never had anything rival that experience.
It was also the most expensive meal I've ever purchased.
How much was it?
$150
@@Auxillia yeah I think I will stick
To Looking at it
Oooooooooh good for you!.... How was it?
@@bobblaszczak7972 As posted above. Outstanding. If I had to make a list of foods you should eat before you die, that's on the list. Because it's cost prohibitive, you might want to treat it as a once in a lifetime experience unless you have a lot of expendable income.
Remember, Kobe steak comes from a specific region of Japan - otherwise it’s just Sparkling Wagyu.
That’s fantastic! 😂
I believe Kobe beef comes from...Kobe.
You beat me by 8 months with this comment
Uncle Rico was about to throw a steak past the mountains but Napoleon got in the way
At a steakhouse, you should order..... a steak.
"People die when they are killed" - Emiya Shirou
I ordered an amazing seafood platter in an Argentinian steakhouse my colleagues looked at me strangely
But then everyone wanted to dig into it once it came
That’s what we go to steakhouses for.
@@marlonthomas8042 Because the worst steak are served in Argentina restaurant. Every meat was over cooked.
literally
The porterhouse is a good choice because it can’t legally be sold as a T-Bone
If you like steak, don't go to a steakhouse, it's substantially less expensive to cook it on your own. I pan sear 3 steaks a week. Also, if you like a good steak, you likely won't like Wagyu. I'm not saying it isn't tasty, but it does not taste like your typical steak. Its price doesn't reflect how good it is, the price reflects how hard it is to get. Just get yourself a nice NY Strip or Porterhouse.
👈🏻 knows what he’s talking about!
never had wagyu. I like a really marbled ribeye though. still affordable too.
Agreed. Pricier doesn’t mean it’s better rather a tight supply compared to demand.
I agree. It's stupid to pay $25-30 for a steak that you could have cooked at home for half the price.
I grill on a standing webber with charcoal just garlic, salt, and pepper. Regular prime new york strip (which for me is ridiculously expensive already) and it comes out SO much better than outback or chain steakhouse. Cheaper too
Keep up the great work!
My go to is always ribeye, but if I do want to mix it up I will say some steak houses do you have genuinely good chicken dishes. Longhorns Parmesan crusted chicken is outstanding, and I love outback’s Alice springs chicken as well. That said if I go to a high-end steakhouse ribeye all the way, best cut of beef in my opinion
I’m not getting chicken at a Steakhouse, just not going to happen, I love my chicken butttt, not at a steakhouse well maybe I have been to places, and worked at places that had that half chicken slow roasted the smothered with bbq sauce and charged on the grill. Maybe but I want the biggest Ribeye, and ab big ass backed potato.
Why is it okay to eat pork ribs with your fingers, but it’s considered rude to pick up the t-bone to eat it with your fingers.
Live your dream, don't let others tell you how to eat your steak! Pick up that T-bone and go to town!
@@timthompson9246 ik it’s 10 months later, but yeah, go ahead… if you’re getting your steak at a McDonald’s! And it’s like this because… we’ll just try eating ribs with a fork and knife, it doesn’t work. It’s also like this because steak is much much more expensive.
Using part of the film Inglorious Bastards for whiskey? Awesome!👍
Great information!!!! I feel like I'm ready to order now...... TO THE STEAK HOUSE!!!!! 🏃🏻♀️🏃🏻♀️🏃🏻♀️
Overall good advice. Not all steakhouses are the same and some have delicious and unusual side dishes, like kabocha squash.
Love the pictures of blueberries while you talk red wine...
Why?
Many red wines have more than just grapes in them yaknow?
@@hungariannerd8445 right? I've had more than a few reds with Blueberry
@@casey-j-neercjn7856 These people need to step up their game and try more red wines lol!
@@hungariannerd8445 agreed
Love it.geeat video.keep it up.stay safe.
Ruth’s Chris, that little round cut of ribeye that comes out sizzling, all buttery, and barely needs a knife. You don’t think it’s enough at first. But it’s oh so satisfying.
At a steakhouse I go for the loin cuts. More so if Fillet mignon or the chateaubriand is available. I make the regular cuts at home (striploin, ribeye)
Thank you!
I don't relish T-bones myself. Too often, you end up paying for bone. Sirloin or ribeye for me.
I prefer bourbon with a good restaurant steak, especially if it's grain-fed. The sweeter meat pairs well with something like Old Forester 1910 (which also has a bit of smoky mouth feel).
I don't go to steak houses very often anymore since I can buy a better quality steak and cook it to preference at home for cheaper but when I do I normally get a ribeye or filet mignon. Typically the thicker cuts, med rare with sautéed onions and mushrooms, with a loaded potato and broccoli for sides. At home it's the same but with hassleback or roasted potatoes in duck fat and brussel sprouts. If I'm pairing with wine it'll be Cabernet Sauvignon; if whisky it'll be scotch, Glenfiddich 18 being my current favorite.
NO resturaunt can give me the flavor I get from my charcoal grill,and I can cook a steak PERFECTLY,(for me)-meium rare,and very slightly charred on the outside
You actually CAN find Kobe beef in America, it's rare. You don't eat it like you would a regular steak though. 16 ounces of Kobe is too much for any person, 6-8 is with a salad and side is a more reasonable portion. Definitely recommend trying it, but ask the waiter how they suggest you structure the meal around it.
If you want to find Kobe beef, do a google search and verify that the restaurant you're going to *actually serves Kobe, you can ask for a certificate, which all Kobe dealers are required to have, and you can expect to pay upwards of $20 per OUNCE of it.
Also keep in mind that you don't eat it like a regular steak, 6oz is plenty for anyone. A good sized steak for me is 16-24 ounces (Ribeye, bone in), and after about half a pound of any kind of Waygu, I'm looking for a side dish.
An incredible luxury, but not a typical steak.
The cows in Kobe are actually pampered.
“Wagyu ” basically translates as “ Japanese cattle”- there are 4 different breeds of cattle that are used in Japan🎗
It's technically five if you consider Kobe.
Edit: also Olive Wagyu
Mild gripe, but if you leave the bone on the strip steak, it's usually referred to as a Kansas City strip steak instead of New York strip. While it's the same cut, that bone makes the difference in the designation.
Often, the grocery chains will have a good sale on ribeye steak, usually from $4.99 up to $7.99 per pound.
Not a ribeye fan, sirloin or chuck for me, but Harris Teeter has consistently outstanding tasting cuts of all kinds of steaks and occasionally they BOGO them. Aldi's sirloins are very good for the price.
Challenge: take a shot every time she says beef
America used to produce something similar to Wagyu beef. Then the federal government stepped into the picture, and said our beef had to be leaner (because it was better for us). The result was that even the best cuts we buy in the store are tough and not very tasty. I'm 67 and I can remember wherever one went for a steak it was ALWAYS top notch. Of course the politicians who live on OUR money can afford Wagyu beef, but we can't... I like my steaks "blue rare", and usually fry them in a cast iron pan.
I almost always get a medium New York Strip, baked potato, and some sort of vegetable (usually green beans) when I go to a steakhouse. I’ll have a beer and some shrimp or something first, a pinot noir or cabernet sauvignon and a water or iced tea with my meal, and an Islay single-malt and a piece of cheesecake for dessert. I’ve been to a handful of SUPER nice steakhouses, at which point I ask the waiter what’s best and generally get that. Really nice places, I’ll get my steak mid-rare a lot of the time.
Here is what you should order. Whatever you feel like.
It just drags on and on!
I have literally cooked thousands of ribeyes on on open grill with no problems, well maybe not no problems, but very little.
The steakhouse I worked at didn’t even have steak sauce, I worked there off and on for over 10 years and not once did I ever even see a bottle of A1
I have never liked a steak that was anything but well done. Anything else (at any restaurant) tastes raw to me. If it's at all red (I cut it in the middle before I taste it), I send it back. I tell this to the waiter when I order as I don't want anyone to be surprised.
I have been to all of the finest steakhouses and, if the steak is dry aged and cooked properly to well done, it tastes GREAT.
For me it's medium well -- just a hint of pink. I too tell the waiter before I order that if it doesn't come the way I ordered it then it's going back. But that results in it coming back to you hard as a rock. And they'll insist you pay anyway even if you can't even chew it. That's right in the small print.
@@GeraldM_inNC So, you get the privilege of paying a pretty penny for trying and failing to be able to eat a rock. Are you offered another entree as a replacement and are you also charged for that item? Can you at least doggie bag the tough as nails steak so that your canine at home gets to try to wolf it down?
@@marthawelch4289 No. Read the ultra-fine print at the foot of the menus nowadays. You're stuck with it even if it's a lethal weapon. So never order steak anything more than medium, or there's a good chance your entree will end up in the garbage.
Well of course you can feed it to your dog, but would you want your poor pet to risk breaking a tooth?
Why are they showing dairy cows in the intro?
to let you know which/ what kind of type is best for you to order at steak house
Simply, Dairy cows will provide you with the best stakes out there. Do NOT believe that BS on Angus, a Jersey will give you better meat. I buy a whole cow every year, and Jersey is m favorite, it's tender, juicer, and flavorful. Wonderful steaks and hamburger, just better... Angus is just a money grabber.
@@chuckgraham1695 🤣😂😂
@@chuckgraham1695 what?
Are you lying? You can actually order a whole cow?
@@marlonthomas8042 are u serious? Ofc u can. Everything is cheaper in bulk. Buying a whole cow will save u a lot of money since u have to cut it all up yourself
Porterhouse has the filet and Strip. A T-Bone has the Strip and a bite or two of the bottom end of the filet.
Correct. But the strip end on the T Bone is more tender compared to the Porterhouse. So it's a pretty even trade off. You want more filet? Or a better strip?
Rather than going to steakhouse I’d rather cook my own
a good steak is insanely easy to cook, takes less than 5 minutes - including the side :O
Who cares?
@@ronjericho7977 i care
They ruin my steak every time, and now that they have legal disclaimers absolving them of responsibility your odds of getting a steak the way you like it are low -- unless you like it half-alive or hard as a rock.
Screw steakhouses.
Cook your own, restaurants are cheap on the seasonings.
That and the price of your ribeye is usually around $35 for 10 oz.
Can find a pack of 4 at costco for $40.
Yep, in a restaurant i want the recipes and specialities of the chef, isn't worth paying overpriced food that you can easily cook at home
Every steakhouse I have been to serves salad as a starter for the entree and its included in the price. As for the dressing on the side. Starting with a salad aids in digestion
I really enjoy Morton’s Steak House, San Diego, CA. Originally from Chicago, I’ll🥰
The T-bone steaks shown would qualify as porterhouse steaks (larger tenderloin part).
Moral of the story(video) only order wagyu and Kobe beef even if they don’t have it.
Chicken is always going to be an afterthought *On a Steakhouse Menu*
Don’t order: Tbone. Because it is two different cuts of two very different sizes that are very difficult to cook to the correct temperature at the same time.
PS it’s not a “filet mignon” on the other side, just a filet or a tenderloin. I wish they’d teach the correct meaning of filet mignon.
Filet for me, followed by a Ribeye. Both medium rare.
Bone-in filet...... my jam.
A sweet red wine favorite of my family, is Riunite Lambrusco
Also St James Strawberry red wine, is lovely too.
That's a Porterhouse not a T-bone. A T-bone does not have much of a filet.
A butcher told me the t-bone has tail towards the tip of the steak. The porterhouse is broader and has nothing at top of the steak.
That being said, aren't they cut along the same primal?
@@woodsplitter3274 yes they are from the same primal. Just from different parts of it.
Just watching this to go and order these.
I've worked at a steak house for a month and already know all this. Its not that hard when you have some cooking experience.
Really? Then why can't I get medium well from any steakhouse? It arrives bloody, I send it back, and it comes back to the table hard as a rock.
Fun Fact: Grilled cow tongue has a strong beef flavor, goes down easy but you'll notice that the meat has a slightly weird texture as you chew it.
It's heavenly if cooked properly.
@@BeefPapa - i'll take your word for it.
@@higiniomorales459
Wait, you haven't had cow tongue?
Oddly enough, goose taste more like beef than poultry.
According to the people who sell wagyu, wagyu is healthier... Ya dont say!
Jameson and a medium steak is my happy place… 👍👍
I gotta say, I don't care if i get vibrio, I'll eat the hell out of a dozen fresh oysters, but only if I'm in a highly regarded seafood establishment or dining right on the coast....from a well regarded oyster shack.
I like my choice ribeye, rare. Cooked on a black iron skillet, 2 minutes on each side.
At 5:28 that's a mock tender steak, not a tenderloin. The crescent shaped gristle is a dead giveaway
i wonder why they choose to eat salad or seafood when they go to steak house ? isnt it better if you just go to salad house or seafood restaurant ?
You can get actual Kobe at a steakhouse near where I live. It's not cheap. At all.
I had kobe beef twice and of all the times I have had a Japanese beef, The Tenderloin was always my favorite. even the regular Filets are really good, and more of my friends choose it above a fatty cut of meat. I don't agree with the tenderloin because it is so tender and juicy. It just needs a bit of salt and pepper then its a very good cut of beef.
It's hard to take a video about steak seriously when they don't even pronounce wagyu correctly.
This pronunciation makes me livid. WAH-GYOU.
I always order chicken at steakhouses.
Just kidding I'm a ribeye man!
I’m a fillet guy don’t get mad
I would say, be careful ordering the prime rib unless it’s a specialty. They need to keep it warm, which affects quality. A good steakhouse can give you an amazingly cooked ribeye, make the prime rib in your own home.
What did oysters have to do with steak
I had some steaks at Norms and Carrows that were better than some steakhouses
according to the American my brand association my brand is the bestest most healthiest lol
"According to the American Wagyu Association" lmao
Don’t think we’ll have to worry about this for a while
Didn't watch the video but you should order what you want
Do I really need to eat wago? A regular steak is good nuff for me
Vegan steak be like.. "it taste just like real beef" .. haha
it really does, and it is arguably better
@@antlocwe hell no vegan fake meat is nowhere near as good as real meat and that’s a fact. I don’t judge vegans but when they say stuff like this it’s just plain wrong and dumb.
@@SizzlePR you can go try it and see for yourself, if someone blind-folded you and make you try both meats i guarantee you will choose the vegan meat. stuff like impossible meat is actually not that bad
@@SizzlePR and according to you someone having their own opinion is... dumb?
@@antlocwe nah I’ve tried impossible meat and yeah it’s good but compared to a nice cut of real steak it’s not even comparable. You can tell the difference in texture and the taste is slightly different and more “processed-ish”. In conclusion a vegan steak or any type of fake vegan meat is not comparable to real stuff. If you tell a chef that impossible meat is better than restaurant level steak or meat and even home cook level meat their gonna laugh at you.
T bones do not have the loin with it... Porterhouses do, always get porterhouses!!
Some T-Bones do have a little bit of tenderloin but it's usually only a couple bites.
T-bones have to have the loin with it, just a lot less, if it has less than 0.50 inch wide filet it’s considered a bone in New York strip. Your point still stands though. Always get the porterhouse.
It's the porterhouse that has the large filet. T bone doesn't have as large a filet
Is outback good? Are the steaks decent
They once were, but they have gone downhill. Best chains are Texas Roadhouse and Longhorn. Just my opinion.
What about creamed spinach???
What about Sirloin Steak???
An advertisement for each sentence. Now that's maximizing a business opportunity.
I like mine medium rare
For a bone in steak just cook the bone first then cook the rest of the steak and you'll have a great steak ps order the rib eye lol
When you order chicken you don't think in calories you think in cholesterol. I don't care how many calories I take in. I'm very active and burn them off. It's the (bad) cholesterol that started causing me problems. I eat steak a couple times a month, the rest of the time it's chicken or fish. My cholesterol levels have returned to perfectly fine and the "steak nights" have gotten even more enjoyable.
Just keep in mind, fatty piece medium or medium well, lean you can go more rare...dont listen to the snobs chefs that would eat raw chicken...the point of a fatty beef is to render the intramuscular fat to extrac its flavor...not to eat raw fat...
Not at all, medium rare ribeye is the best way to eat it.
Ruth chris stuffed chicken is good though
What about Sirloin? Flavourful and cheap.
Hands down my favorite, price being not a factor. I've had some delicious chucks but most are too gristly.
A steak without Rice is like a body without a soul.
I usually just go get salad at a steakhouse.
Damn
Yes. You’re what the food service industry call “big profit!”
I could never really do that lol.
Yep... even the suggestion of white wine with steak shows how little you know, Blocked.
That's the dumbest crap that I have ever heard about oysters.
I'm allergic to poultry and fowl! Give me a T-Bone steak anyday!
I'll have the Salmon 😊
I've cooked steaks professionally for 6 years, personally I would NEVER eat my steak rare, must be cooked past rare. Get mad all you want, food police, nothing you can do about it.
Yeah rare is a bit too tough. Medium rare to medium seem to tender it more than rare and not too over cooked like medium well or well donw
@@douglashill1079 Exactly
I'd rather eat a rare steak than a well done though.
But aren't there cuts that can only be eaten rare, or they become tough? Some restaurants won't serve certain cuts unless they're ordered rare.
@@GeraldM_inNC Yes, but keep in mind there is a thin line between "done" and "tough". Tough is over cooked. Most restaurants use the "rare only" because most chefs do not know how to cook steaks. I do not trust restaurants meat history, imagine old meat cooked rare AND you will not get sick right away. Now you can not trace the source of the illness.
Seafood, there, I saved you a watch.
Wanna know what not to order at a seafood place? Steak.
If in doubt order the chicken teriyaki
When your ordering chicken there's only one word needed The Colonel.
I like a ribeye, medium rare, with Guinness stout to drink
Why would anyone get a T-Bone over a Porterhouse? A lot of times you get barely any tenderloin on a T-Bone.
The name should be: Here's what you should and shouldn't order at a "american" steakhouse
So Kobe is to beef, what champagne is to grapes.