It has been brought to my attention that you will to not be able to enjoy every steak you ever have at our Steakhouse Restaurant. In fact many steaks you may have won’t be at a steakhouse at all. Even if you live here in Williamsburg you are going to come across two things that corroborate this:
No harm there, steakhouses have giant ovens that fire up to over 1000 degrees.This is would be dangerously impractical for your kitchen at home and it probably wouldn’t fit anyway. So I will pull different tips to help you cook multiple methods using multiple sauces and multiple types of beef. I will try to do a comparison of how the dish compares to the steakhouse type cooking methods I have talked about frequently.
Here are some basics I read from Bon Appetit Magazine for the home preparation of steak.
Prepping the steak at your personal “steakhouse”
I will confess I like an occasional grilled burger or chicken on the grill. The grill does impart flavor and allows you subtle flavors. A large number of your home steakhouse experiences will involve the grill, though not all. Here are some basic preparation tips for the meat..
Take your time
Let the meat rise to room temperature when you remove it from the refrigerator.
The nature of your steak, very much like at a steakhouse restaurant, will affect how long and how you should cook it. Thicker marbled steaks will take longer than thin lean steaks. A great way to know if you are overcooking is a digital meat thermometer.
Salt n Pepa
Season the meat with salt and pepper before cooking.
2 is better than on
As a general rule the steakhouse way of searing at high temperature and then cooking slowly once the meat is seared will translate to a grill or a pan. Make sure to use a two burner gas grill, one burner on high heat the other on low. No this will not be like a steakhouse exactly but it is a good method to try and sear in juices in the meat.
More Tips From Fireside Chophouse Steakhouse
These are by no means every tip. These are just a starting point. In the meantime check out our other articles on steakhouse methods, selecting the right cut of steak, as well as overall direction for its preparation.
There is nothing more manly for Dad’s big day than a big juicy steak. Many have said Father’s Day is enhanced by the aroma, texture, and flavor of prime steak. In the hands of a journeymen steakhouse like Williamsburg’s Fireside Chophouse it becomes beef nirvana. That is why I have some reservations about this cheeky Father’s Day gift I have so online. The gift..an A1 scented candle.
Though amusing and eye catching the novelty falls short of the excellence we want to associate with Father’s Day. Father’s Day is about that genuine great goodness that is our patriarch. While I know many like and use A-1 on their beef, it is not something I would want to enjoy as a refreshing candle smell to invokes manliness.
Let us be honest. While A1 is popular with many people, in many cases it is the taste of failure. It is a bottled potion of pre-made bottled flavors to mask beef that kinda fell short. Not in every case, but many. It is like a parachute of flavorings for that dinner that just can’t soar to the heights of great taste.
This is not a message I want to send to Dad. It is almost like you are saying he falls short. As the summer progresses and the lights go out due to the next lightning storm he will reach for a candle. Once he lights the smell of strained tomatoes and common seasonings the smell of falling short will go through the house.
Not on my watch..
Skip the middleman and bring Dad in for a real steak at Fireside Chophouse of Williamsburg. If he wants A1 sauce, great…just no candle.Read More
I know every Father is different. But as a man, and a father I can tell you what I want for my Father’s day meal, or any meal really….
One word is all you need to know. Grill it, pan fry it or better yet, take me to the steakhouse. I know that every Dad picks out which steak he wants once he gets the menu but I have always wondered if Dad’s personality shined through in terms of which steak or entrée he chooses. I mean what if we matched the personalities with the steak. Here are some humor inspired possible Father’s Day personality matches:
Prime rib is a classic dish that requires patience. It take hours to cook and you cannot rush it. It also takes a while to eat as it is a large piece of meat. So if you have one of those quiet patient Fathers, this is the perfect match.
The Filet Mignon is a classic steak. It is also lean. It is not fatty. It is just pure delicious protein. If health is important to Dad, this is the way to go. It also is the perfect portion control size.
The NY Strip is the king of steaks. Named for the cultural capital of the United States it combines the perfect size cut of beet which is perfectly marbled. If Dad is meticulous or a quality seeker, this is the ticket.
Big, delicious, and hearty are just a few of the adjectives to describe the Porterhouse. It is the Big Daddy of the steak world. It essentially is a New York Strip and Filet Mignon in one. So it is not for the shy and retiring parent or a man with a small appetite.
This steak is a taste adventure. You start with a lean sirloin and then add an ultra rich sauce with peppercorns. It is a taste explosion and not for someone looking for a traditional sirloin.
Fireside Chophouse is the perfect steakhouse restaurant for any Father or any steak. We are located in Williamsburg, Virginia and am conveniently located near everything including Busch Gardens and Colonial Williamsburg.
Ever wonder about the official origins of Father’s Day? Here is a clip with a short history:
Before I begin I will preface this article with the disclaimer that all the steakhouse tips you read, whether in Williamsburg, Virginia or beyond, have a limitation. You have to actually use them. This may seem simple but it is even simpler to have our master chefs prepare your steak at our Williamsburg Virginia Steakhouse. Nevertheless, knowledge is power. You may find yourself in the kitchen or on the grill and need wisdom. Thus I am putting together a few simple tips.
Who better to get a wide sampling of steakhouse how to than from other celebrity chefs. I personally believe every steakhouse or griller has their tricks but it is always interesting to pick up a few pointers. So here are some tips to add to your steak cooking repertoire.
Symon is co host of the chew and owns a steakhouse in Cleveland. Here is a fast breakdown of his pointers which are:
Our Thoughts: Always use the best aged beef..Prime is the way to go
Chernow owns restaurants in New York City. Here are a few of his thoughts:
Our Thoughts: Simple but effective, sear the steak first to lock in those juices
Now come visit us at our Williamsburg Steakhouse for some great steak you do not have to prepare..
It is probably not that far a reach, many beef or steak lovers also love grilled flavor. When not visiting The Fireside Steakhouse in Williamsburg, the steak faithful can be found around the backyard grill. There we use smoke and sweat to infuse flavor into steak, burgers, chicken, and anything we can slap on the grate.
So naturally, we have to assume grilling gadgets should pique the interest of grillers everywhere. In American society we have kitchen gadgets can that can flip,slice,dice, bake, test, broil, and more. So why shouldn’t some of this technology transfer to the fiery grated world of the grill master. Why can’t the grill aficionado take this art of manliness to the next level with sensors, buzzers, and things that boggle the imagination?
Well my search for super grill gadgets did not exactly turn out as I planned. I was a little shocked about the lack of imagination from some of the gadgets. One item was a simple metal box where I could turn my grill into a smoker. Not really that inventive. My father had one of these in the 1970s. Moving on..
Another device was an automatic grill cleaner that scrubs the grill at the touch of a button. Also nice, but not that imaginative. It was basically a spinning brush. I like the manual grill scrape. It is like a rite of passage of grillmanship.
And the mundane did not stop there. One item was a leather apron with pockets. Again, not newsworthy. Unless the goal was to get men to wear more aprons..also somewhat uninspiring. Yet another item was a metal basket for grilling vegetables. Not a special basked with a handle that doesn’t burn you, just a metal basket. Not a special metal created by recycling things destroying the earth or from a needy country, just a metal basket. Again, I am not moved to plunk down my money and order from Amazon.
Some looked like they could change the world but ultimately appeared downright dangerous. One was an infrared indoor grill that grills your food without smoke. That was my first warning. Smoke is grilling. Smoke is flavor. Then there was another caveat. You could not stare at it or the infrared can do eye damage. So when you grill, you either wear sunglasses or use a reflection. Trading eye damage for smokeless meat doesn’t seem like much of a trade off…next.
The other questionable item was a fold up grill. Great idea except you better let it cool down properly before you:
Also-won’t the grill debris pieces go everywhere when you close it up? Next..
I have not given up on the search for great grill gadgets. I personally say skip all this and have us prepare your steak or burger at the Fireside Chophouse. We will take care of all the cooking and technology. Even better, you save your money, and maybe your safety, by getting to skip the grill gadget world altogether…at least for know.
You generally do not see a lot of ads by steakhouses or steak restaurants, here in Williamsburg Virginia or otherwise, focusing on advertising the health benefits of a red meat or a steakhouse. Not that great steakhouses don’t offer ultra fresh, nourishing farm to table steaks, seafood, side dishes, and more, but people seem to think that steakhouses are only about indulgent delicious food. My answer to this oversimplification about a great steak restaurant is…
What is wrong with that?
All kidding aside I have read that steak is healthy and is filled with numerous positive health benefits. No I am not saying it is a health food. No there is no steakhouse diet where you can eat steakhouse food 7 days a week. No you should not eat red meat at every meal. Do I wish there WAS a diet like that? Oh Yeah I do. But one can only dream.
What I am saying, based on the article, is there are plenty of good things about that steak or red meat as part of a balanced diet. Some of the benefits of red meat are vitally important to good health and are worth consideration
If you live in America and are from Earth you probably have heard that red meat is very high in protein. And guess what, you are right. Protein at one time was seen as the most important thing to health. Then in the late seventies and eighties protein was viewed as bad and carbs were good as we tried to reduce our cholesterol. Then that changed again.
Now we know we need to eat protein to:
And even though this is not an official health reason a nice piece of meat can keep you from what I call diet hallucinations.. in when all you do is pine for high calorie food and think back to all the great bad food you used to eat. (Just for your reference, this particular pseudo benefit was not in the article).
It is winter 2018. It is a time of New Year’s resolutions, half of which pertain to diets, dieting, exercise, healthy eating and other culinary subjects that seem to resolve around human misery. In this need to be healthy and thin we do not have to completely abandon everything with taste. We should strive for moderation.
In my case maybe choose the Fireside Chophouse Filet Mignon instead of a 48 ounce Porterhouse with a fully loaded potato. Both are good. But a little moderation might help. Good Luck with your health resolutions…see you at Fireside Chophouse for a double ribeye steak, loaded potato with two layers of bacon shoved between the sour cream and cheese, and a demure piece of dessert!
The Health Benefits of Eating Red Meat
In-text: (Ipatenco, 2018)
Your Bibliography: Ipatenco, S. (2018). The Health Benefits of Eating Red Meat. [online] LIVESTRONG.COM. Available at: https://www.livestrong.com/article/407839-the-health-benefits-of-eating-red-meat/ [Accessed 2 Feb. 2018].
What do you get when you cross gaudy high tech Christmas celebrating with one of the most beautiful theme parks in North America….?
You get Christmastown and there is no equal
You can never over Christmas in America. We take having fun at Christmas very serious in this country. So that being the case you have to experience Christmastown at Busch Gardens. I mean who better to exaggerate the pageantry of American style Christmas than Busch Gardens. A great theme park is looking to be larger than life and to put on a show.
Upon entering the park I was totally overwhelmed, in a good way, as mountains of Christmas lights were..EVERYWHERE. It was beautiful, exhausting, phantasmagorical, and exciting all at the same time. It really was a different park. Yes it was Busch Gardens Williamsburg, but it was transformed convincingly. And they did a great job getting you into the Yule tide mood almost immediately. The place did not look faked or makeshift, but a new flavor of theme park experience.
First of all I was in the dark most of the time I was there. Walking into the park I was wearing a heavy coat, not feeling as energetic as those t shirt months when I would jam in with a giant crowd of summer thrill seekers. I immediately noticed that the majority of Banbury Cross in England was decorated in soft Christmas lights. It was a great way to set the mood as Big Ben, lighted to perfection, protruded into the dusk. And because it was the holiday season, and cooler, I immediately wanted to eat.
The first stop was to get my hot chocolate that people who had been to the park at this time of year have raved about. So I purchased my refillable mug, and defacto souvenir, and ordered my first cup of hot cocoa. But it is never that easy. Next to the very nice barista was a sign for a smore and no campfire needed. Of course on an empty stomach I had to try the holiday treat.
For the first few bites it was heaven..cookie, graham cracker pieces, chocolate chips and marshmallow crème. All of course being washed down with hot cocoa. I am estimating that I was consuming about 1000 calories with every bite and at least a tablespoon of pure cane sugar with every forkful. After about ten bites my blood sugar was spiking and the family begin the trek further into the park. I certainly wasn’t going to be hungry for a while!
As I traversed the festive atmosphere I noticed a lot of details that were put in place to maintain the mood. They were:
In fact I enjoyed Christmastown USA more than the usual summer fun park experience. People drive around looking for incredible displays of lights on homes. In that context a theme park with tens of thousands of lights is a must see spectacle, for some as much as any new ride or roller coaster.
If the weather is less than 58, bring your heavy coat. It is going to feelmuch colder than you think. You are going to be out in the cold for hours. Even 45 degrees can get rather chilly over time, even in the festive atmosphere.
For $10 extra dollars you can park in walking distance from the parking lot to the entrance of BG. It is worth it. At ten a night when you leave you are not going to want to wait in the cold for a tram and then freeze on that tram from a cold air blast as you are shuttled to your car. Pay the extra $10.
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, 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 of 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.
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.
Another thing to consider is that the star of the steakhouse meal is STEAK. You are not going to subjugate that taste and you wouldn’t want to. It is a heavy dish with massive amounts of flavor.
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
I constantly search for steakhouse and steak grilling recipes. Not because the ones I use aren’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 isn’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
Many of our steakhouse customers also love grilled meats. The methods of cooking are different, but both produce some tasty results . And for them I have put together some simple tips to help in this area. For some grilling is a rite of passage. For others it offers the most amount of flavor in the shortest amount of time. But, like anything else you have to do it right or so I have been told by article after article of tips and tricks to be a great grill master.
One place I saw some interesting tips was a less known site called the Daily Burn. It mentioned a few tips that could be potentially useful. For our purposes here I am going to focus on an area that seemed the most important from the article. The area I am talking about is preventing contamination.
By contamination I mean pathogens and germs that occur during any part of the food process from acquiring the meat to actually grilling it.
When the steak, beef, chicken, pork or fish is raw, make sure that it gets near NOTHING else. Make sure you have a separate plate and utensils. In fact relegate one side of the grill for raw food and one side for the finished cooked steak or meats. Do not even go out with less than two sets of plates and utensils.
Some other things to watch out for are bacteria lurking on the unclean grill. Make sure to clean that grill often. Also make sure to run it on high heat for 20 to 30 minutes before cooking to ensure it is bacteria free. Also use a thermometer, especially with chicken and fish, to make sure it is actually done and you are in the safe zone before you eat it.
I have read that grilling can potentially create compounds that are carcinogenic. I am not denying that but I know people who have grilled every meal for the past 60 years who are in perfect health. The compounds in question are the byproduct of meat over the open flame, especially when burning or scorching takes place. Some of the ways to reduce the chances of this compound forming are
The Grilling Mistake That Could Make You Seriously Sick. (n.d.). Retrieved from http://dailyburn.com/life/health/healthy-bbq-grilling-tips/Read More