4 Winning Steaks To Order On Your Next Steakhouse Restaurant Visit

29 October 2015
 Categories: , Blog


Steaks are delightfully delicious –– provided you get your order right. Everyone loves a good steak, but sometimes you can feel terribly disappointed when you don't place the right order at a steakhouse restaurant. Here are some winning steaks that you can never go wrong with during your next steakhouse restaurant visit –– as long as you don't want them overcooked and well-done.

Tenderloin Steak

Tenderloin steak is also popularly known as filet mignon and is perhaps the most tender steak with very little marbling fat. Because of its leanness and tenderness, it is an excellent choice if you're watching your fat intake. In comparison to other steaks, tenderloin steak has the mildest natural flavour and can be seasoned easily to suit your palate. Because of the low fat quantities that render into tenderloin steak, it is not as juicy as others and will dry up easily if overcooked. Tenderloin is best eaten as rare or medium rare steak at the steakhouse restaurant.

Ribeye Steak

Ribeye steak is blessed with the most fat marbling and is regarded as the most flavoursome and juicy of all steaks. Steak aficionados will always order the ribeye at any steakhouse restaurant because of its meaty and titillating flavour that needs no accompaniments. Ribeye steaks are best served medium rare because the fat renders into the meat nicely for a high-flavour meal.

T-Bone Steak

T-bone steak is cut from the sirloin portion and features a t-shaped bone in the centre with meat on both sides. T-bone steaks partly contain tenderloin meat. T-bone has lower fat content in comparison to the Ribeye steak. The T-bone in the centre makes it trickier to cook because the meat next to the bone is more difficult to reach and you may end up with overcooked steak. Always order T-bone only if you're sure that the steakhouse knows what they are doing. Always order your steak rare or medium rare to prevent overcooking.

Porterhouse Steak

Porterhouse steak is very similar to the T-bone steak, but is larger. Like T-bone steak, porterhouse steak is also cut from the sirloin portion and has a larger proportion of tenderloin meat. Porterhouse has less fat content, so it will dry up if it is overcooked. This steak is best served rare, medium rare or medium. Porterhouse steak is usually shared because of its large size. Alternatively, you'll have to bring a large appetite if you plan on eating it on your own.

Keep these winning steaks in mind the next time you visit a steakhouse restaurant. And never spoil your meal by ordering a well-done steak –– unless you want to end up with an overcooked piece of dry meat.