People love steak. Whether you’re a vegetarian or not, it’s hard to deny the deliciousness of a perfectly grilled piece of meat.
But when it comes to finding an amazing steakhouse near me, people often find themselves with more questions than answers. Is there really such thing as the best steakhouse in town? What about all those myths that get tossed around like “you can’t cook a good steak at home” and “you should never order rare”? We’re here to dispel these common misconceptions once and for all!
Myth #01: You can’t cook a good steak at home.
Buying quality meat is the first step to cooking a perfect, juicy steak every time! There are lots of great cuts of beef that taste delicious and make for an easy weeknight dinner. A lot of people like ribeye steaks because they’re thick and tender—perfect if you’re looking for something more than just “okay”. Be sure to buy well-marbled meats with visible fat in order to ensure maximum juiciness when cooked. Then all it takes is some salt, pepper, and olive oil before popping it on the stovetop or grill until your desired level of doneness. No matter how hungry you get while waiting, now you know it’s worth the wait!
Myth #02: You have to cook a steak on high heat.
Not true! In fact, cooking your meat too quickly can cause for an unevenly cooked meal that is tough and dry. Make sure you use low-medium heat so there are plenty of long periods of time with no contact by the pan or grill—the secret to juicy steaks every time! If you want a crispy crust on the outside, make sure to sear over hot direct flames before turning down the temperature and finishing in indirect heat. This will allow some caramelization without overcooking other parts of your steak from prolonged exposure to high temperatures like this would result in if done at higher heats alone. So remember: Low and slow, high heat searing!
Myth #03: You can’t cook a steak in the oven.
False again! It’s possible to make an awesome meal on a grill or stove top but have you ever tried cooking your steaks right in the oven? All that’s needed for this easy technique is some oil sprayed onto a cookie sheet before placing your meat on it; cover with tinfoil; then simply bake at 350 degrees Fahrenheit until desired doneness. This method will give you all of that juicy goodness (provided by collagen melting) without having to stand over the stovetop—and also makes prepping veggies and other side dishes much easier while they’re baking too! Win-win situation here!
Myth #02: You need to cook your steaks at high heat.
False! The problem with this method is that it can dry out the meat and make it tough, so if you’re cooking a steak on high heat then be sure not to overcook it or keep turning your oven higher until there’s no more pink left in the center of the steak. It’s better for flavor and texture to use lower-heat methods such as grilling over coals or even stovetop searing which will also prevent burning those delicious fats that act as natural preservatives—and all without sacrificing any juices either! So go ahead and enjoy those juicy ribeyes sans flames..just don’t forget about them before they turn into a charred mess!
Myth #03: Steaks should always be cooked to medium.
False! A good steak will usually have some pink in the center, which means that it has been properly cooked and is safe to eat. If you’re using a meat thermometer, then this temperature would fall anywhere between 145°F-160°F (63°C-71°C). This range of temperatures allows for two main types of “doneness” – rare (warmest) or well done. The best way to tell if your steak is ready? Cut into it with an incision along the side so all juices flow together and look inside; if there are any bloody bits present on either side, then it should still be cooked a little more.
Myth #02: All steaks are red meat.
“Red meats” refers to any animal that has the pigment myoglobin (a type of protein) in their muscles which causes them to have a reddish coloration when they’re raw or fresh from cooking, most commonly beef and pork. Other animals with this same trait includes buffalo, bison, goat, deer, elk and lamb- all considered “red meat.” Vegetarian sources such as tofu cannot be called “steak.”
Steak can also refer to other types of food like fish steak or chicken breast- these are not classified as “red meat,” but rather “white meat” due to its lack of myoglobin.
Myth #03: You need to fry a steak in oil before you cook it.
Cooking with oil can result in the meat being overly saturated and greasy, which is why many chefs recommend using butter or clarified butter instead. The fat content from the animal will be able to come out more effectively if cooked on higher heat without any additional oils involved. These types of fats are also better for your overall health, but they have less flavor than cooking them in something like olive oil or vegetable oil because these contain specific flavors that won’t mix well with the taste of beef when combined together- especially after searing at high temperatures for three minutes!
I hope this blog post was helpful as
Myth: Steakhouses are expensive.
Reality: As long as you’re sticking to a budget, steakhouses can be affordable. Out of the three best steakhouse near me in this study (Morton’s The Steakhouse, Capital Grille and Lawry’s), two were priced very reasonable for their quality of food with Morton’s costing an average of $119.14 per meal – which is significantly cheaper than its competitors on our list who cost around $190-$220 per meal on average. Additionally, if we take into account other factors such as drinks or appetizers then prices go up much more quickly so it pays off to stick to your budget when dining out at any restaurant including a steakhouse near
Myth #01: You can’t find a great steak under $40.
She was shocked to learn that there are plenty of steakhouses in the area where you can find an excellent cut of meat for less than forty bucks and she found her favorite after just one week of research! She started by searching online, but also took to Yelp reviews as well because they often have grades given out according to what rank from “A+”-to-“D-.” A few days later she had gathered more than enough information about some popular nearby restaurants and compiled it into this organized list.
For those who prefer going with their gut rather than following generic advice, we tried two places at random – Myth #: One of the most common myths is that you can’t cook a steak at home like they do in restaurants. The truth, however, is that it’s possible to recreate the restaurant experience as long as you know what kind of pan and cooking method to use. What to Use: A cast iron skillet will provide even heat for searing your steaks so place this on medium-high heat before adding oil or butter (depending on preference). How Long To Cook It? Allow about three minutes per side depending on thickness and desired level of doneness (rare/medium rare) but always let rest for five minutes before slicing into it! Bonus Tip: You’ll want one tablespoon each of salt and