correct steak temperature
February 25, 2020Read More
I, personally, prefer to grill strip steaks over other cuts because you get a nice combination of fat and meat for a great flavor. For tougher cuts, like skirt or flank steaks, marinate the meat in the refrigerator for 2 to 4 hours before grilling. Given the differences between grills, cooking surfaces, and cuts of steak, there aren’t specific cook times for grilling steak. You can invest in a digital meat thermometer for an accurate temperature â€” the CDC recommends heating to an internal temperature of 145 F for whole cuts of beef. I’ve also been grilling porterhouse lately, just because itâ€™s a large cut and you get two portions out of one cutlet (perfect for date-night!)
At least 40 minutes before grilling, season your steak with salt to make it tender. If you have a natural-burning barbecue, assemble the coals on one half of the grill for a hot and cool side. Grill time will depend on the thickness of your steak and how well you like your steak cooked. If you like your steak medium rare than sear the outside on medium heat and move it to a cooler part of the grill to finish, or lower the lid. Remove from the grill when a digital meat thermometer reads 135 degrees for medium-rare or 140 degrees for medium. To grill the juiciest possible steak, begin with a thick cut of meat to get a crispy outside and pink center. Remember, cross-hatch’s do not matter for a quality steak. I like to baste my steak in butter when it’s reaching that 130 degree mark. I find it is best when the grilling surface temperature exceeds 500 degrees.
I said earlier that picking the right cut of steak is the most important step, but the second most important step is to cook it perfectly. Celebrate the natural flavors of beef with these thick rib-eyes that are rubbed with butter and steak seasoning and grilled to a perfect medium-rare. To complete your perfectly cooked steak, allow it to rest for a few minutes to seal in the juices. Sign up for our mailing list and weâ€™ll send you â€śshow-stopperâ€ť grilling ideas and recipes to make your cookouts the talk of the town. You can also come in to try out our Steakhouse Salad â€” a healthy option that includes heart-friendly, grass-fed beef.
October 15, 2019Read More
One of the most important steps we take at our Williamsburg Steakhouse is to make sure your ribeye, filet mignon, or porterhouse have to sit after they come away from the heat. You wouldnâ€™t think that would be that big a deal when weighed against all the steps our Williamsburg Steakhouse takes to make sure the steak you order is of the highest quality. But it is.
A Great Steakhouse Is About Details
As I have mentioned many times before, our Williamsburg Steakhouse is about details. A great Williamsburg steakhouse focuses on the craft of serving an incredible steak. This is the product of detail after detail which all have to be completed to ensure you receive the best steak. From selecting the right grade of beef, aging it for flavor, choosing the right cut, making sure the meat is at the proper temperature before cooking, searing the steak at high temperature and then letting it cook slowly to keep it tender, you would think that would be enough to guarantee a great steak. But there is another detail you cannot forget.
Let The Steak Sit After Cooking
With any source of heat going into a piece of food remember that the energy does not instantly leave a piece of food when it is removed from the pan, oven, or grill. The heat transferred into the steak has to dissipate and if it happens to fast, it can mean the flavor of the steak can suffer.
So Why Is Waiting So Important To Steak?
A great steakhouse knows you have to let the steak sit before it goes to our Williamsburg Dining area. When the steak is pulled from the heat, it will continue to cook. Letting the steak sit will allow the heat to slowly dissipate through the steak. If you cut into the meat right after it leaves the heat, a lot of the moisture and tenderness can be gone since the heat will just escape, taking the moisture with it. That means all the work and care that went into to getting you that perfectly seared, perfectly dry aged ribeye or porterhouse was for nothing.
Come Try For Yourself At Our Williamsburg Steakhouse
You would think that after procuring the finest grade of beef, aging it for days, tenderizing it, searing it, and cooking it nice and slow that the steak would be ready to be served. Unfortunately, that is not the case. A great steakhouse chef, whether here in Williamsburg, or anywhere else, knows you need to let the steak rest when it has finished cooking.
What This Means To Us Sitting Down At Fireside Steakhouse In Williamsburg.
There are a couple of ways you can look at this. I have described it very scientifically, showing that the heat transfer has to be accounted for after your porterhouse or filet mignon is done cooking. But what it really comes down to is that your steak at Fireside will be juicier because we make sure not to serve it before the moisture returns to the meat.
Let Our Williamsburg Steakhouse Worry About This For You
Another way to look at it is to not worry about it all. Let Fireside Steakhouse take care of all this for you. We will go through all the steps of preparing a great steak so you will not have to.
September 3, 2019Read More
To a steakhouse, including our steakhouse in Williamsburg Virginia, the small details make a big difference. Naturally there are times when you are cooking steak at home but you may not always have steakhouse quality beef. Outside of the confines of steakhouses like Fireside, you will also be without an oven that reaches the temperatures necessary to effectively sear gourmet meat. That being said there are things you can do to improve those meals where you are making steak yourself at home or on the grill.
Put in steakhouse tips or steakhouse grilling tips into the Google search box and you will be inundated with results. Steakhouse tip after tip will pop up and offer instructions on just about every element involved with preparing a great steak. Great steak is the culmination of a lot of little details that make a huge difference. One tip you may see very high on the list is the importance of not taking steak right from the refrigerator to the grill.
Steakhouse Tip: Avoid This Steak Mistake
Many steakhouse chefs consider this a major mistake in preparing steak. The rationale behind this is justified. For many non steak chefs it seems like a simple oversight but it can have a detrimental impact on that steak you are about to cook.
I have seen articles that are contrary to this. They say it does not matter, or the impact of the temperature difference between the inner area and outer area of the meat is minuscule. I say why take that chance. Maybe you have one of those refrigerators that is colder than it should be, leaving the inside of that tenderloin much colder than you realize.
Let The Steak Reach Room Temperature
Be on the safe side and make sure that steak is one consistent temperature before you grill it. You do not want the meat heating up unevenly on the grill. And on the off chance that you miscalculated the difference in the temperature throughout the meat, this is a great fail safe. I think that is why a lot of the steakhouse chefs mention this as a thing to look out for when grilling at home.
Come Visit Our Steakhouse And Donâ€™t Worry About The Temperature At All
You can eliminate worry about meat temperature altogether by letting Fireside do all the work. Come to our Williamsburg Steakhouse for an incredible steak, cooked just the way you like, without any hassle.
Nast, CondĂ©. “Before You Cook Meat, Do This”. Bon AppĂ©tit, 2019, https://www.bonappetit.com/story/room-temperature-meat-tempering.
September 5, 2018Read More
Fireside Chophouse offers thick cuts of USDA choice steaks, fresh seafood, jumbo lump crab used to create exceptional crab cakes, a range of chicken items, pork selections and seafood dishes. We also feature filet mignon, roast chicken, grilled pork and Angus beef burgers topped with cheddar cheese and bacon. Our childrenâ€™s menu includes cheeseburgers and fries, mac and cheese, fish, chicken and steak.
Begin your meal with a savory appetizer!
Jumbo Shrimp $8.95
Served with cocktail sauce.
Sliced Beefsteak Tomato 5.95
Topped with red onion and crumbled Roquefort (seasonal).
Fried Calamari 8.95
Crispy Onion Strings 5.95
Jumbo Lump Crab Cake 8.25
Served with remoulade sauce.
Spinach and Artichoke Dip 5.95
Served hot with chips.
French Onion Soup 4.50
With melted provolone.
Beef Vegetable Soup 3.95
Fried Oysters 9.95
STEAK & CHOPS
All entrees served with house salad and choice of red skinned mashed potatoes (while they last!), baked potatoes or French fries. Add shrimp or crab cake to any steak or chop for an additional $6.99.
Prime Rib 22.95/27.95
Filet Mignon 29.95
The tenderest cut of beef.
Delmonico Steak 20.95/27.95
Your traditional Ribeye.
NY Sirloin Strip 20.95/27.95
The Porterhouse 29.95
Steak au Poivre 23.95
Sirloin rubbed with peppercorns and finished with Dijon cream sauce.
Broiled Lamb Chops 24.95
Market Rubbed with garlic and rosemary and hand cut from the rack.
Roast Pork Loin 16.95
Roasted pork glazed with apple butter.
Veal Chop 28.95
Rubbed with olive oil, garlic and oregano.
Beef Kabob 17.95
SEAFOOD & CHICKEN
All entrees served with house salad and choice of red skinned mashed potatoes (while they last!), baked potatoes or French fries.
Add shrimp or crab cake to any steak or chop for an additional $6.99.
Jumbo Lumb Crab Cakes 19.95
Fried or broiled.
Jumbo Shrimp 19.95
Broiled in lemon butter or fried.
Stuffed Shrimp 21.95
Fresh Sea Scallops 22.95
Broiled in lemon butter or fried.
Fresh Salmon Filet 18.95
With citrus dill butter.
Seared Tuna 18.95
Mixed Seafood 24.95
Broiled or fried.
Fresh Fish of the Day Market Price
With lemon butter.
Australian Rock Lobster Tail
Australian Lobster Tail
Served with Filet Mignon. Market Price
Chicken Kabob 14.95
Served with rice pilaf.
Fried Oysters 19.95
SALADS, SANDWICHES & PASTA
Grilled Chicken 11.95
Mixed greens tossed with feta cheese, pine nuts, tomato and balsamic vinaigrette.
Grilled Steak 14.95
Mixed greens tossed with bleu cheese, tomato, onions and balsamic vinaigrette.
Fireside Burger 11.95
Cheddar cheese, bacon and grilled onions. Served with French fries.
Penne Pasta 12.95
With tomato cream sauce ser ved with a house salad.
Fresh Salmon Filet 18.95
With citrus dill butter.
Crab Cake Sandwich
With french fries.
Prime Rib Sandwich
With horseradish sauce and fries.
Fireside Chophouse: 1995 Richmond Road, Williamsburg, VA 23185
February 10, 2017Read More
Follow these links for these sauce recipes
June 3, 2016Read More
Your on vacation in Williamsburg and your looking for that incredible steakhouse to top off your day of non stop sights and sounds. After traveling through six countries at Busch Gardens or interacting with the living history at Colonial Williamsburg its time for a visit to a top notch steakhouse.
Making That Ultimate Steak in Williamsburg
As a top notch steakhouse (and purveyor of incredible prime rib) I have heard of many formulas to grill the juiciest, most delicious cut of meat possible. While I cannot ever give away the Fireside Steakhouse’s formula for an incredible piece of steak, I can show you some of the techniques of gourmet steakhouses.
Any great steakhouse, whether in Williamsburg Virginia, or in the greater United States, will tell you the basics of a great steak is the quality and cut of meat. Starting with best cut of the best beef is the foundation for that steak you cannot wait to bite into. On top of that, the cut of beef, or specific portions of that meat, will give you the best steak in terms of taste.
The Best Beef
This steak needs no words. Sizzling and juicy with perfect grill marks, come visit us at Fireside Chophouse for the ultimate steak or prime rib. Come visit us in Williamsburg and make sure you eat light that day, your going to need the space.
The USDA has a grading system. The top 2% of all beef gets the label of prime. This is the most expensive and the most sought after.
Fat Marbling is generally not a good thing…except when it comes to steak. In this case its the standard by which all other wanna be steaks hope to attain. Great steaks that are considered prime have a generous amount of fat speckled through the meat. Without this, the flavor will be lacking.
The heavily marbled beef must be dry aged for a number of days. The flavor and aroma that you know as a “great steak” depends on this process. If done properly, time is your friend with dry aged steak. It helps the steak become more tender.
The Best Cuts of Beef
Now take that dry aged marbled steak and get ready to pull out the best, most flavorful part. This is not to say that other parts cuts of beef are not good, these are just the best. The cuts of beef that fit this bill are:
- Filet Mignon
- T Bone
- Prime Rib
This is just step one
There is a lot more than just selecting the best grade and cut of beef. A great steak must be seasoned and cooked properly to ensure that it is mouth watering. Luckily Fireside Chophouse has that covered. We carry the best cuts of meat and are just waiting for you to come visit.