marbling

Steakhouse 101: What Makes A Great Williamsburg Steak

February 1, 2019Read More

Even though every piece of beef is not going to be hand prepped with the care it would be at Williamsburg Va based restaurant Fireside Chophouse, but that is no reason to not know what makes a great steakhouse steak. While this is by no means everything (or even close), here is some information and article links to help you know you are going in the right direction.

Our steakhouse blog is filled with articles that will help you know what makes a great steakhouse steak by giving you key things to consider. Check it out.

locations of steakhouses in williamsburg virginia

Our Steakhouse Blog

First and foremost we have a number of articles in our steakhouse blog which go into great depth on these. I have put a little about some of these topics on this page below. If you want to find out more just click-over to the topics.

Steakhouse And Meat Basics

Experience

I cannot stress this enough. I cannot think of any area where being new or inexperienced is a real liability than at a steakhouse. Great steakhouses perfect a process. When done right, a great reputation will follow. Fireside Chophouse is a Williamsburg Steakhouse that has been dazzling taste buds since the 1970s. And every tender steak testifies to this point. You will see that great steakhouses focus on making every steak a masterpiece. It is an art and science that goes into a great steakhouse.

A great steakhouse

Steakhouse Aging

Aging is not something people look forward too. Unless of course, they are talking about beef or the perfect steak. Aging is the process of letting the natural chemicals in beef help breakdown the meats toughness. This releases flavor and helps to make the meat tender.

Steakhouse Dry Aging

Smoke As Part of Steak

Smoke is an essential ingredient to meat. Whether you cooking on a grill or visiting us at Fireside Chophouse, smoke is part of what helps to impart a rich flavorful aroma into meat.

Steakhouse smoke

Heat

It probably seems a little obvious that heat is a key part of making a great steak. To a steakhouse though, heat means a couple of very specific things. One is searing steak at high temperature to lock in the juices. Two, it means using lower slower temperature to cook the inside of the steak slowly once it is seared.

Searing Steak: The Secret Of Great Steakhouses

Cut Of Meat

Just like all steakhouses are not created equal, neither are all cuts of beef. Different cuts of steak offer different quality. To offer the best you have to use cuts that offer a more tender cut of meat. While not always the cheapest, you can taste the difference.

Marbling

The best meat is marbled with fat. This might seem a little counterproductive but small pieces of fat release flavor when heated. This makes the meat taste incredible. There is not a great steakhouse, or great steakhouse flavor without it

Essential Steakhouse 101: Marbled Steak

locations of steakhouses in williamsburg virginia

Pairing It With Wine Or Beer

It is unlikely that your steakhouse meal or steak will be accompanied with water. You will choose a beverage. In many cases this will be wine and beer. These both have a strong taste signature. It doesn’t hurt to make sure you have the right flavor paired with the type of meat you are getting

Pairing wine with steak

A steak is a blend of strong aromas and textures. Pairing it with the right wine can make all difference as the tastes combine

Steakhouse Reputation

The proof is in the pudding. Maybe a better analogy is it is not the steak but the sizzle. Take it from us…it is the steak and the sizzle and the reputation follows great steak from a great Williamsburg Steakhouse. Here is a link to an article about our 5 star reviews on Trip Advisor.

locations of steakhouses in williamsburg virginia

Come check us out

Don’t just read how to make a great steak. Come taste the proof at Fireside Chophouse. The thing about a great steak is you don’t need to be a food connoisseur to say that something is delicious. Every bite speaks for itself

Williamsburg Steakhouse: Dry Aging The Steaks

January 3, 2019Read More

Williamsburg Steakhouse and dry aging the steaks

One of the many secrets that makes a steak a Williamsburg steakhouse steak versus just a good steak is dry aging

The term Williamsburg steakhouse or just steakhouse has a special meaning. There are restaurants that serve great steaks but it is a steakhouse that follows a number of very difficult things to make a steak taste incredible. It is not hype, it is science and quality. One of the things that part of this criteria is dry aging.

Dry Aging Steaks

I could sum up the three benefits of dry aging with this video I have added to this page. The science is very sound and simple. Dry aging is a natural chemical process that creates the steak you get at Fireside Chophouse in Williamsburg, Virginia. It is not marketing fluff or a gimmick but is a real biochemical process changing the piece of meat over a number of days.

Dry Aging Steak to Create Williamsburg Steakhouse Quality Beef does three key things

  1. Water evaporates, concentrating flavor in the steak more intensely. Think of water as kind of a filler that is not helping the taste.
  2. Enzymes tenderize the meat. The natural chemical process of meat breaking down softens the steak making it tender
  3. Finally new flavors emerge as the beef goes through this process. I call it the steakhouse flavor, something that is not really that is easy to do.

Now the cut of meat still matters. Think Ribeye, Porterhouse or T-Bone.

The grade matters too since only prime beef should be aged.

Then the cooking method of searing then slow cooking will guarantee that you do not lose that flavor or tenderness.

Finally pairing it with the right wine is almost important. Think robust red for something this thick,rich, and complex in flavor.

Should I try this at home

There are about a bazillion articles and videos touting the DIY dry aging theory. Yes you could simulate the process but it is going to be tricky but  it worth the extra hassle. Come to Fireside Steakhouse and enjoy our steakhouse without having to dry age your own beef. You will taste the difference.

Great Steak..And Smoke

September 11, 2017Read More

 

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.

smoke flavor and great steak in williamsburg
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:

  • Mesquite
  • Hickory
  • Oak

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

Pairing the right wine at the steakhouse

Best Williamsburg Steakhouse

 

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Steak Williamsburg And The Importance of Marbling

March 20, 2017Read More

As a Williamsburg steakhouse we have served steak for over 50 years in Williamsburg. In this time we have learned the nuances of what makes great steak. One thing that makes a superb steak is something called marbling. Marbling is the official term for those little white streaks that you see throughout an uncooked piece of  steak. Those streaks add a little bit of fat to the steak and because of that they offer two incredible benefits that help make any cut of beef or steak taste great.

williamsburg steakhouse tips marbling

Steak: Marbling Means Moisture

One of marbling’s primary benefits is that it adds moisture to your steak or prime rib. Those streaks of fat help lock in moisture. They add a coating of sorts, trapping it in the meat. This is what helps to make that steak tender and keep it from drying out. If you have ever had dry unpalatable steak there is a strong chance it was not marbled. Likewise a large number of great steaks probably have some marbling.

Fat is flavor. These  thin marbled streaks als0 carry flavor. Fat transmits to our taste buds very easily. So when someone says they want that unique steakhouse taste they certainly are thinking about the scrumptious effects of marbling.

Great steak flavor in a Williamsburg restaurant

williamsburg steakhouse well marbled meat

How big is Marbling?

People come to the Fireside chophouse for great steak in Williamsburg Virginia They are thinking about a cut of steak that has an incredible aroma and flavor. And that comes down to a prime piece of meat that is well marbled. Marbling is an official term by the USDA. Steaks with the most marbling are considered prime which means it is the best steak you can get. Steaks with a little bit of fat or Marbling are considered choice and if there’s no marbling it’s considered select. Not to say that there’s anything wrong with a lean piece of meat, but a great steakhouse knows those little streaks of fat are critical to great taste. The government also has different degrees of marbling which can get very specific but the key is to try to make sure that you have Marbling at all.

Williamsburg’s best choice for steak

Find out why people come visit us week after week month after month in Williamsburg,Virginia. For over 50 years with serve steak that is been marbled beautifully and cooked to perfection. We also can help you pair the best craft beer or wine to balance the flavor of the meat perfectly.

 

More Steakhouse Topics

Pairing Steak With Wine

Filet Mignon

Best Steakhouse in Williamsburg