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 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.
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.
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
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.
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.
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.
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.
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.
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
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 doesnâ€™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
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.
Come check us out
Donâ€™t just read how to make a great steak. Come taste the proof at Fireside Chophouse. The thing about a great steak is you donâ€™t need to be a food connoisseur to say that something is delicious. Every bite speaks for itself
July 5, 2017Read More
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.
Grill preparation For Steak And Other Meats
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.
Meat And The Unclean Grill
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.
Steak Over The Open Flame
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
- Marinate your meat which coats it
- 1 to 3 minutes in the microwave can reduce the impact of potentially carcinogenic compounds forming
- Go with leaner steak or meat to reduce dripping fat which reduces flare ups which reduces the amount of potential scorching which reduces the chance of bad compounds forming.
The Grilling Mistake That Could Make You Seriously Sick. (n.d.). Retrieved from http://dailyburn.com/life/health/healthy-bbq-grilling-tips/
April 13, 2017Read More
Steakhouse Tips: Eating Healthy At the Steakhouse
I never thought I would actually write about healthy eating at a steakhouse or steak place but I saw a good article about the healthy way to eat steak when you are out. I have listed the link at the bottom of the article. The article was great and dead on. If you are looking for lean healthy steak cooked to its perfection potential, we have a great sirloin which is tasty. Also there are a few other things you will have to substitute or not have to meet the “healthy steakhouse” criteria:
- Skip the potatoes and enjoy our salad (garden of course)
- Avoid the sauces if you can resist our creamy peppercorn Bearnaise steak sauce
- Skip the appetizer
And while we are at it I might as well throw in a few libations. Skip the beer, the dessert, the ribeye, tbone etc.
If you have to do this for health, Kudos, but a steakhouse is about FLAVOR and lots of it through cooking techniques and quality beef. Yes you will enjoy your sirloin but your going to be sitting around a table with people eating the most flavorful Porterhouses and Ribeyes you can imagine on a steak menu.
But to each their own. Here is the link to the article
Our Location In Williamsburg, Virginia
We are near everything including Busch Gardens, Colonial Williamsburg, and William and Mary
Articles about the best steaks you can get at a steakhouse