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.
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.
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.
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
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
- Water evaporates, concentrating flavor in the steak more intensely. Think of water as kind of a filler that is not helping the taste.
- Enzymes tenderize the meat. The natural chemical process of meat breaking down softens the steak making it tender
- 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 butÂ 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.
May 10, 2018Read More
Before I begin I will preface this article with the disclaimer that all the steakhouse tips you read, whether in Williamsburg, Virginia or beyond, have a limitation. You have to actually use them. This may seem simple but it is even simpler to have our master chefs prepare your steak at our Williamsburg Virginia Steakhouse. Nevertheless, knowledge is power. You may find yourself in the kitchen or on the grill and need wisdom. Thus I am putting together a few simple tips.
Steak Tips From Other Chefs
Who better to get a wide sampling of steakhouse how to than from other celebrity chefs. I personally believe every steakhouse or griller has their tricks but it is always interesting to pick up a few pointers. So here are some tips to add to your steak cooking repertoire.
The Steakhouse Chef: Michael Symon
Symon is co host of the chew and owns a steakhouse in Cleveland. Here is a fast breakdown of his pointers which are:
- Aged beef is the way to go..his are aged between 24 to 30 days
- Use USDA Prime Beef
- Grill over charcoal to impart flavor
Our Thoughts: Always use the best aged beef..Prime is the way to go
More Celebrity Steak Tips From Michael Chernow
Chernow owns restaurants in New York City. Here are a few of his thoughts:
- Salt that steak when taking it from the fridge and he means a lot of salt
- Drop the steak in a pan with high heat and olive oil
Our Thoughts: Simple but effective, sear the steak first to lock in those juices
Now come visit us at our Williamsburg Steakhouse for some great steak you do not have to prepare..
12 celebrity chefs reveal their secrets for cooking the perfect steak
September 11, 2017Read More
I constantly search for steakhouse and steak grilling recipes. Not because the ones I use arenâ€™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.
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 isnâ€™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:
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
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 ofÂ 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.
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. TheseÂ 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
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.
Williamsburgâ€™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