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 wouldn’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.