October 16, 2019Read More
There are many people who do not know what steakhouse marbling is. That being said people are always curious on what a steakhouse does, and why the steaks are so good. Part of serving great steak is starting with the right cuts of beef. One factor that HAS to be there in that beef is marbling. Marbling is not just the amount of fat in the meat. It is the distribution of that fat throughout the meat. A well marbled piece of steak has tiny spots or flecks of white fat going throughout it.
Great Steak And Marbling = Moisture
As unappealing as the term fat may sound, it does some important things for that Porterhouse or T-bone you are dining on in Williamsburg. Those tiny pieces of fat serve as moisture regulators. As the steak heats up during cooking, they melt slowly, keeping the meat nice and tender. The fact that the fat is in small quantities spread throughout meat, means the process will be slow and distributed properly. Combine this with a slow cooking time and you are going to get a steak that is tender.
A Great Steakhouse Knows Marbling Delivers Flavor
On top of just tenderness, marbled steak delivers an incredible flavor. The fat itself adds flavor to the non adipose portion of the steak. This is why marbled steaks are synonymous with great steakhouses. That incredible aroma is carried by that fat, that is now marinated throughout the steak. It is a flavor you have to taste to really understand.
Check Out More Information On Steak And Marbling
I put together some more information on marbling here. Click over and learn even more about the impact that it has to steaks and steakhouses alike.
Come Enjoy A Marbled Piece Of Steak At Our Williamsburg Steakhouse
We know what marbling means to a great steak experience. We have been serving up delectable cuts of meat for over 50 years. Come taste for yourself the difference our experience can make when you want a great steak.
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.
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.