Ordering at a steakhouse is usually a safe bet, but not all dishes are worth your time or money. Some items can disappoint or feel overpriced. Here's a guide to what's worth ordering—and what's better left off the menu.
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00:00Ordering at a steakhouse is usually a safe bet, but not all dishes are worth your time
00:04or money.
00:05Some items can disappoint or feel overpriced.
00:07Here's a guide to what's worth ordering, and what's better left off the menu.
00:11A steakhouse visit is a special treat.
00:13Make the most of it by ordering wisely.
00:15Let's see, steak, steak, steak, oh yeah, Douglas Sirk Steak.
00:20I'll have that.
00:22Wagyu beef stands out as the pinnacle of luxury when it comes to steak.
00:25This Japanese breed is renowned for its remarkable marbling, fat interspersed within the muscle
00:30tissue rather than just around the edges.
00:32This unique characteristic gives Wagyu its signature tenderness, rich flavor, and melt-in-your-mouth
00:38texture.
00:39Beyond taste, Wagyu is also considered healthier than most beef.
00:42The American Wagyu Association notes that it contains a higher proportion of healthy
00:47fats, with less impact on cholesterol levels compared to other beef varieties.
00:51However, this premium quality comes at a steep cost.
00:54Due to its meticulous production and exceptional traits, Wagyu can easily top the menu as the
00:59priciest option.
01:00A 12-ounce steak might set you back over $100, but for many, it's well worth the indulgence.
01:06If you ever get the chance to try genuine Kobe beef, don't pass it up.
01:09It's a once-in-a-lifetime experience.
01:11However, actually finding authentic Kobe beef is harder than most people realize.
01:16Kobe beef comes from a specific breed of Wagyu cattle raised in a particular region of Japan.
01:22While Kobe beef is often used to describe any type of Wagyu outside Japan, this is technically
01:26inaccurate.
01:27True Kobe beef is a cut above even other Wagyu varieties, with a level of marbling and tenderness
01:32that's unmatched by any other beef.
01:34So why might the Kobe beef on your steakhouse menu not be the real deal?
01:38To be authentic, the beef has to meet strict criteria, including being raised in the Kobe
01:42region of Japan.
01:43The climate, diet, and care required to produce genuine Kobe beef can't be replicated outside
01:48this region.
01:49Because of its rarity, genuine Kobe beef is incredibly difficult to find in the U.S.
01:54As of 2016, there were only eight restaurants in the entire country offering it.
01:58If you order something labeled as Kobe, chances are it's an imitation, and while it may still
02:03be delicious, it won't have the same quality or prestige as the real thing.
02:07Ribeye steaks are cut from the rib section of the cow, often with the bone left in, and
02:12they retain a good amount of fat.
02:13This fat melts during cooking, enriching the meat with flavor and helping to tenderize it.
02:17For the best results, ribeye is typically pan-seared rather than grilled.
02:21Its high fat content can cause flare-ups on the grill, and the intense heat risks drying
02:26out the steak.
02:27Pan-searing allows the fat to render slowly, ensuring the steak stays juicy and develops
02:31a rich, tender texture.
02:33This method highlights the ribeye's natural flavor, creating a perfectly cooked, mouth-watering
02:37steak every time.
02:39Regardless of personal taste, ordering a steak well done isn't ideal.
02:43Overcooking strips away fat and moisture, leaving the meat dry and tough.
02:47As restaurant critic Adam Platt from New York Magazine puts it,
02:50"...choosing well done takes away from the steak's natural flavor and tenderness.
02:54You're just left with a hunk of beef which is burnt and which you put flavorings on.
02:58What's the point of it?
02:59When dining at a steakhouse, you're indulging in top-tier cuts of meat that have been carefully
03:03sourced and prepared, at a premium price.
03:05Overcooking, however, compromises the very flavors that justify the cost.
03:09It's almost like wasting money.
03:11The best balance is usually medium-rare.
03:13At this level, the steak remains tender, with the fat perfectly marbled, creating a rich,
03:18buttery flavor that truly highlights its quality.
03:21The T-bone is arguably the most iconic and recognizable cut you'll find at any steakhouse.
03:25"...of course I could get a hell of a good look at a T-bone steak by sticking my head
03:29up a bull's a**, but I'd rather take the butcher's word for it."
03:32We've all been torn between two tempting dishes at a restaurant, but the T-bone steak offers
03:36a perfect solution.
03:37It's essentially two steaks in one.
03:39Set from the short loin section, located just below the backbone, the T-bone combines
03:44two of the most coveted cuts, New York Strip and Filet Mignon.
03:48Separated by the bone that gives the steak its name, the short loin is known for yielding
03:52particularly tender cuts, and this steak brings together the best of both worlds.
03:56The New York Strip offers a bold, beefy flavor, while the Filet Mignon is more delicate and
04:01tender.
04:02The bone not only adds visual appeal but also helps retain moisture during cooking, ensuring
04:06the steak stays juicy and flavorful.
04:08So if you can't decide, the T-bone lets you enjoy both without compromise.
04:12While steakhouse menus feature an array of tempting cuts, the tenderloin might not be
04:16the best choice for everyone.
04:18Sure, it's one of the most tender cuts available, coming from the short loin area where the
04:22muscles don't bear weight, resulting in minimal connective tissue.
04:25However, tenderness alone doesn't make a great steak.
04:28The tenderloin lacks significant fat, which means it falls short in the flavor department.
04:32Without the rich marbling found in fattier cuts, the tenderloin's taste is often quite
04:36mild.
04:38You may need a heavy sauce to boost its flavor, which may leave you questioning why you paid
04:41a premium for a steak that requires so much extra seasoning to be truly satisfying.
04:46If you're after a bold, flavorful experience, there are better options on the menu.
04:50If the T-bone feels like too much, opt for a New York Strip.
04:54Typically served boneless, you may also find it with the bone in.
04:56When this happens, it's essentially the strip portion of a T-bone, with the middle bone
05:00left attached for extra flavor and juiciness.
05:03You get closer to it, the meat is way juicier, way more tender."
05:07The bone in a steak helps lock in moisture during cooking, keeping it juicy and tender.
05:12However, cooking bone-in cuts at home can be tricky.
05:14They require more precise heat control and technique than boneless steaks, making them
05:18better suited for a steakhouse experience where the chefs can master the process.
05:23Many would argue that ordering chicken at a restaurant is rarely a worthwhile choice.
05:27So here is the chicken you'll be enjoying tonight."
05:30You have this information?
05:31This is fantastic."
05:32Absolutely.
05:33His name was Colin.
05:34Here are his papers."
05:36Chicken often falls flat in terms of flavor compared to other meats, and when you order
05:40it at a steakhouse, it's usually overpriced.
05:43If you're choosing poultry for a healthier option, think again.
05:46Restaurant chicken portions are often larger than red meat servings, negating any calorie
05:50savings.
05:51At a steakhouse, chicken is rarely the star.
05:53And if the dish sounds enticing, you're settling for a less exciting option that doesn't showcase
05:58what the restaurant does best — steak.
06:00Chicken is everywhere and can be found in most places.
06:03Why waste the opportunity to enjoy a truly special meal at a steakhouse when you could
06:06have something more memorable?
06:08The reason red wine pairs so well with red meat lies in the science of tannins.
06:13These naturally occurring compounds found in grape skins can be quite bitter, but they
06:16complement the protein and fat in steak perfectly.
06:19The tannins break down the fat, enhancing tenderness and flavor.
06:23Meanwhile, as the steak absorbs the tannins, the wine becomes smoother and less bitter.
06:27Now, the big question — which red wine should you pick?
06:30And, would you care to order wine with your meal?
06:33Uh, yeah, why don't you bring us a bottle of something or other?
06:37Not too sweet?
06:38American.
06:39Cabernet Sauvignon is a classic steak pairing thanks to its high tannin and alcohol content,
06:44which balance the richness of the meat.
06:46Its bold, assertive flavors stand up to the steak's intensity, ensuring that the wine's
06:50character isn't overpowered by the dish's strong taste.
06:54While red wines and steak are a classic match, white wines can also be a good pairing, but
06:58they require a bit more thought.
07:00Most whites have delicate flavors that can easily be overshadowed by the richness of
07:04beef, making them less enjoyable with a steak.
07:06If you prefer white wine, opt for a fuller-bodied variety that can hold its own, like Chardonnay,
07:11Riesling, or even Champagne.
07:13These wines can complement leaner cuts of meat, especially those prepared simply without
07:17heavy sauces.
07:18However, steer clear of lighter whites that lack the depth to stand up to the steak's
07:22robust flavors.
07:24For the best experience, choose a white that mirrors the boldness of a red, allowing both
07:28the wine and steak to shine.
07:30Steak isn't just for wine.
07:32It's also perfect with a variety of other drinks, especially whiskey.
07:35The key is to pick a beverage whose flavors can hold their own against the richness of
07:39the meat, and whiskey's deep caramel notes are ideal for this.
07:42When choosing the best whiskey to pair, consider the steak's cut, preparation, and seasonings.
07:47Both bourbon and rye are popular, but for grilled steaks, scotch is often a top choice.
07:52Its smoky flavor complements the charred notes from the grill beautifully.
07:55Whether you enjoy your whiskey neat, on the rocks, or in a simple cocktail like an Old
08:00Fashioned, the goal is to let the whiskey's natural flavors shine through without overwhelming
08:04the meal.
08:06Raw oysters are a popular steakhouse starter, but before you dive in, it's worth reconsidering
08:10whether they're the right choice.
08:12They eat algae, right?
08:14Algae.
08:15Bacteria.
08:16Oysters keeps the water clean.
08:17So we're basically eating water filters.
08:19Yep.
08:20Oysters can harbor Vibrio bacteria, which typically causes mild stomach issues, but,
08:24in severe cases, may lead to blood infections, painful blisters, or even death.
08:29The common myths about avoiding tainted oysters are misleading, so caution is essential.
08:34Beyond bacteria, oysters, like any perishable item, can spoil.
08:37While they can technically last up to five days in the fridge if stored correctly, it's
08:41best to eat them within a few days of harvest, ideally within 24 hours, to enjoy them at
08:46their freshest and most flavorful.
08:49Potatoes shine because of their endless versatility.
08:51Boil them, mash them, stick them in a stew.
08:56Lovely big golden chips with a nice piece of fried fish.
09:02Potatoes make a great side for steak, offering both a delicious and complimentary texture.
09:06Fresh potatoes, with their creamy richness, pair perfectly with a juicy, tender steak.
09:11Beyond taste, potatoes can also offer health benefits when combined with red meat.
09:16Studies suggest that consuming starch with red meat may reduce the risks associated with
09:20colon cancer, as starch can help counteract some of the negative effects of red meat on
09:24cells.
09:25So, not only are potatoes a flavorful choice, but they might also make your meal a bit healthier.
09:30If you're a true meat lover heading to a steakhouse, the salad section is probably
09:33the last place you'll look.
09:35Salads are often the most overpriced items on the menu, with basic ingredients costing
09:39pennies, yet upscale steakhouses charging $15 or more for them.
09:43You might think ordering a salad is a healthy choice, but be cautious.
09:47Many restaurant salads are drenched in calorie-laden dressings and topped with bacon bits, cheese,
09:52and other high-fat extras.
09:54Plus, produce is frequently a source of contamination.
09:57According to a 2015 CDC report, nearly half of all foodborne illnesses are linked to produce,
10:03while meat and poultry contribute to only 22 percent of cases.
10:06So, the salad might not be the safest or healthiest choice after all.