November 20, 2017Read More
Your sitting down with that perfect steak. Whether at our Williamsburg steakhouse or at home, you are not going to eat that steak alone. You will have certain sides and of course the right beverage. Naturally you are there to enjoy the flavor of that meat. Whether a charcoal grilled ribeye or a heavily seasoned sirloin, you want things that complement it, not detract from it. A beverage is going to follow every bite, or at least every other bite. Something with a flavor that does not jell with beef is going to taint the taste.
We cannot let that happen
Pairing the right beer with the right cut of steak is not rocket science, but it is important. Naturally though, it all comes down to what you like in your steak beer flavor duo. The focus should be on balancing the flavor of the steak. This in mind, there are some things to consider.
Steak Is Bursting With..
Steak, especially great steak like that served here at our steakhouse in Williamsburg, is very hearty. Steak is thick and rich in flavor. The fibrous nature of steaks absorbs flavor like a sponge absorbs water. Smoke, salt, butter, oil, seasoning, and fats are all weaving a dense fabric of potent flavor. There is no light, non-filling, or dainty food here and..No wimpy beer is going to penetrate the flavor ofÂ steak.
You Had “Bitter” Balance The Taste Of That Steak
A school of thought was to go with a beer that had some bitterness. A beer with strong flavor like a porter or dark ale might be the go to beer. These darker beers help to balance out the heavily fat nature of the steak. This would be especially true in a more marbled piece of meat like a porterhouse or ribeye.
Your Steak Palette
Regardless it comes down to what you like. I have seen plenty of people who will order a type of beer with anything..and be happy.
Steak Domination.. Not A Bad Thing
Another thing to consider is that the star of the steakhouse meal is STEAK. You are not going to subjugate that taste and you wouldnâ€™t want to. It is a heavy dish with massive amounts of flavor.
Back To The Steakhouse
So when you are looking for a great steak come visit us at the Fireside Chophouse. You can pair it with wine, beer, or anything you want. Check out our menu
- (n.d.). Steak and Beer Pairings. Retrieved November 20, 2017, from http://www.themashhouse.com/uncategorized/steak-and-beer-pairings/
September 11, 2017Read More
I constantly search for steakhouse and steak grilling recipes. Not because the ones I use arenâ€™t delicious, it is always neat to try different methods other grill masters and chefs have used to flavor their steak. At the end of the day, whatever method you used to cook should be about flavor.
Flavor with meats, steaks, and chops can come from an array of sources. We have gone over many of them in this blog. They include temperature, variations in heat during cooking, marinades, prime beef, types of beef, marbling, dry aging, and more. One area where you can also add flavor is smoke.
A steakhouse generally does not depend on smoke because the cut of meat is the highest quality and the method involves locking in those juices and marbling by searing it on high heat. This is great if you have a commercial oven that can get up to a thousand degrees. Unfortunately, this may not be practical.
Grilling at home in Williamsburg, Virginia or Beyond
You may find yourself at a backyard cookout, using un-aged choice burgers that come from the sirloin with little marinade or marbling. Your only allies? Your grill and the miracle of smoke, or more specifically the flavor of letting smoke seep into a steak or cut of beef.
Different woods carry an aroma. When put on the grill and allowed to give off their scent, they impart this flavor into the food. The smoke becomes a layer of taste adding to the meat. It is an aroma that is heavenly and can take average meat and make it pretty spectacular. (add the right marinade with the right smoke and it will be out of this world)
A few thoughts on Smoking meat or adding smoke flavor to meat on the grill
Smoke isnâ€™t like a sauce. You cannot just dump it for instant flavor. Smoke is the byproduct of time. You have to let the smoke from the wood to slowly marinate in the food. More specifically, the smoke vapors permeate the meat. Though slow, the attention to this key detail will pay off.
Different Types Of Wood For Your Steak
Not all woods are created equal either. Some impart a stronger flavor than others. This is something you want to consider when grilling or smoking beef. Three really good woods for beef are:
These give a strong flavor for something complex like steak. They are potent which is a good match for steaks, sirloins, and burgers on the grill.
Check out our other steakhouse articles
March 14, 2017Read More
The Best Steak is a matter of opinion, as long as that opinion is in line with what I put as the criteria for the best steak (just kidding…maybe). To say that this steak is the best, whether here in Williamsburg, the Peninsula, or the Southside, is a little general. I mean there are seemingly endless numbers of different cuts of beef. Even in what is considered the tenderest cut of meat you can buy, you have the Porterhouse,New York Strip, Rib Eye, Filet Mignon,Delmonico, T Bone, and of course, the delectable prime rib. One of these would have to be the â€śbestâ€ť and I cannot choose.
The Best Steak Restaurant..Why choose at all
Why choose at all. You know when you are at a great steak restaurant like Williamsburgâ€™s Fireside Chophouse the baseline of elite steak quality has been maintained. The highest grade prime beef, aged to perfection with just the right amount of marbling awaits you. So when you pick up the menu which one of the great steaks do you pick. There is a solution.
A Great Steak Lover Can Always Choose The Porterhouse
The Porterhouse is the steak lovers dream steak. The name does not always invoke the prestige of the filet mignon, or the name recognition of the New York Strip or ribeye. It sounds almost like it would be at the same level as ground chuck or sirloin with a utilitarian name like Porterhouse. But nothing could be farther from the truth.
The Porterhouse combines the filet Mignon with the juicy ribeye into one mega incredible piece of beef. So with this choice you essentially have ordered three of the great signature steaks in one massive piece. That means of the seven different cuts of beef I mentioned above, you can pick three with this one choice…wow.
So regardless of where you are in the selection of the best steak restaurant, you can choose about half of the best restaurant cuts of steak with this one item. So this could make a strong, though not complete, argument that the best steak restaurant choice might be the Porterhouse.
All The Steaks Are Great At The Best Steak Restaurant
The Porterhouse is a super choice and should receive top billing at any steakhouse or steak restaurant. But it is a mammoth piece of beef. You may want to be able to walk out of the restaurant without being filled to the brim. Thus the filet or ribeye might be the ideal choice.
Or Ask Our Staff At Fireside Chophouse Steak Restaurant
We are experts in steak. Ask us about the different cuts and we can pair you up with the right cut for your appetite. We are convinced once you try it that you will choose Fireside Chophouse as the best steak restaurant in Williamsburg, Virginia.