March 22, 2020Read More
As our communities continue to feel the increased impact of coronavirus, we feel it is important to share with you what we are doing to help keep people safe and healthy. Please be assured we have protocols in place and are working with the CDC and local public health officials.
We strive to take great care of the people in communities in which we serve, from our employees, to other restaurants and operators.
As part of our protocols, we have heightened our cleaning and disinfecting procedures to maintain a healthy environment for our guests and team members. Weâ€™ve instructed anyone who is not feeling well to stay home out of an abundance of caution and self-monitor their symptoms. In addition to following CDC guidance and partnering with local health departments, our restaurant has been equipped with recommended procedures to follow if the community, or someone from their restaurant, becomes impacted by the virus.
As the situation evolves, we may implement additional preventative measures to ensure guest and team member well being, including staffing or service modifications.
In addition, actions we have taken over the past several years have helped us prepare for scenarios like this and throughout this process, we have been continuously refining and implementing new procedures. From food safety to health and hygiene to cleaning and sanitation, we have allocated an abundance of resources into our guidelines that go above and beyond FDA requirements.
Thank you in advance for your patience as we navigate this challenging situation one day at a time and determine how best to continue serving our communities, while maintaining our focus where it belongs: on our valued guests and team members.
As the coronavirus situation evolves, we are only allowing 10 patrons inside our restaurant at a given time for the time being. Our doors remain open for take out or to-go meals starting at 4pm. Please call ahead of time as our hours of operation could change at any time due to the current situation at hand.
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.
December 22, 2019Read More
I was searching for the most popular cut of steak at a Williamsburg steakhouse. To do this I had to start researching what was the most popular cut of steak in American steakhouses.
I thought the task of determining the most popular cut of steak in Williamsburg Virginia would be easy. I was hoping there would be a definitive chart and graph showing me the most popular cut of steak at local steakhouses. Unfortunately it was not that easy. In fact I really couldnâ€™t get a definitive answer.
As I searched Google to find the most popular cut of steak I was inundated with article after article that mentioned popular cuts of beef. I could not get any article to nail down one cut that was supremely popular. Through this search, I did narrow it down to a few certain cuts of meat that seem to get the most notoriety. Having sampled all these cuts of meat myself I started to understand. They are all spectacular and delicious. If someone asked me the best steak cut, I probably couldnâ€™t give you a firm answer either. In fact I would have to say that I would have to rank them all the best.
There were a few cuts of beef that did come to the forefront. The more tender cuts of beef are those with extensive marbling. These offer the best flavor. Thus I picked three really flavorful popular cuts that would make any top 5 list of steak cuts.
If there was going to be a cut of steak that was deemed most popular, the ribeye would probably be it. Offering a generous cut of highly marbled meat, the ribeye constitutes one of the most flavorful cuts of beef available. Served with or without the bone, this is the first choice cut of steak for many a steak lover.
I have seen many variations of the ribeye including the stylized cowboy ribeye and the boneless version which is known as the Delmonico. They are essentially the same, offering rich flavor and high quality.
The filet mignon is one off the most popular cuts of beef available. It offers a small portion of tender and flavorful meat. It is also a smaller portion, making it a good choice for someone who does not want the massive quantities that accompany the Ribeye or porterhouse. It tends to be less fatty than a ribeye. Regardless it still packs great flavor.
The Porterhouse is a great steak when your appetite will not be satiated with the filet mignon. It is a large piece of steak. The filet mignon is actually part of the porterhouse. The Porterhouse offers a nicely marbled piece of meat. It is easily recognized. Not just by the large size but by the iconic t shaped bone in the center. The T bone is another variation on this steak, though it tends to be a little smaller.
Steak Is Still Pretty ‘Grate’ No Matter What
Yes I know I spelled grate wrong. Sometimes the need to use a pun just presents itself, and you canâ€™t resist taking it. Likewise I have found steak is just pretty great in all forms. Yes a ribeye is more flavorful but a sirloin or skirt steak is still very tasty.
But Why Not Start At The Top
Naturally if there was a fictional pyramid of steak â€śgreatnessâ€ť The ribeye, the filet mignon, and the porterhouse will be at the top. Of course this is assuming they are the top grade of meat like at Fireside Chophouse. We have had decades of experience preparing great steak.
“Porterhouse Vs Ribeye : The Great Steak Debate.” Steak University. 12 July 2019. Web. 22 Dec. 2019.
November 19, 2019Read More
Everyone has a preference of how they like their steak, but I know of one steak house that makes sure the edges have a unique charring. Getting that effect at home might seem difficult, maybe even a little tedious,but here is something to try if that is what you are looking for.
Steakhouse Tips For Charred Edges
I pulled this from a steakhouse playbook in Oklahoma. This is for the home chef of course. The steakhouse recommends putting the steak in the freezer for 45 minutes before cooking. Then place it directly on the rack. This will dry up any moisture around the meat.
After this go right to the pan for searing. The removal of moisture combined with the high degree searing should give you the desired effect. Naturally there are a number of other factors to keep in mind as well but this technique might just help you achieve those crispy edges you are craving at home.
This is by no means the only way to achieve this end. I have a seen a number of steakhouse chef tricks that have manifested a similar result. One chef used a seasoning blend that when cooked, created crispy edges.
Crispy Steak Edges From The Pan
Sometimes seeing a great steak being made is worth a thousand words. I saw this great clip on Youtube. Chef Keoni shows how he uses the steak fat, heat, and butter to help work up a charred crispy crust on the steak. You can see this clip at the bottom of this article.
Donâ€™t Forget The Williamsburg Steakhouse Basics
Charred edges, while tasty, should not be the only consideration to creating a great steak at home in Williamsburg. Donâ€™t forget that the cut of meat, dry aging, marbling, searing, seasoning, and more are critical elements to producing a steakhouse worthy steak.
Leave The Cooking to Our Williamsburg Steakhouse
Fireside Steakhouse in Williamsburg, Virginia are experts in preparing the best steak. Let our attention to detail help you enjoy a great steak without hours of prep work, cooking or guesswork.
More Williamsburg Steakhouse Tips:
We have more articles on the different aspects of cooking a steak like a steakhouse. Check out these for more information on what goes into making that steak you are enjoying in Williamsburg so delicious.
Tips For Preparing The Perfect Steak. (2017, December 29). Retrieved from https://mahoganyprimesteakhouse.com/tips-preparing-perfect-steak/