I’m not a huge fan of chain-restaurants. I usually prefer small, privately owned establishments because they often have their own personalities, and more importantly creative, non-corporate food. That being said, we decided to go to Longhorn Steakhouse for the most important reason of all- we had a gift card.
We’ve all been there; in the grocery store, at the meat counter. There are all different types of steaks and cuts of meat. If you’re making stew, what should you buy? If you’re planning on grilling, and you want a tender juicy steak, which cut is best?
Before I begin, let’s talk about an important term, marbling. Marbling is the small streaks of fat found within the muscle and can be seen in the cut of meat. Marbling has a strong beneficial effect on juiciness and flavor, and may also have a positive effect on tenderness. Meat that has little marbling may be dry and flavorless. Excessive amounts of marbling will not necessarily increase the juiciness and flavor over those cuts of meat with modest marbling. When picking your meat, choose a piece with average marbling. The streaks of fat should make up approximately 1/3 of the meat in ratio.
I don’t eat much steak, but when I do, I like a good one. Sometimes you can get a good steak at a regular restaurant, but you will usually need to go to a specialty steak house to get an exceptional steak. Morton’s Steak House is such a place. They serve Prime, USDA Steaks; good cuts of meat, with the appropriate amount or marbling.
I was attending an event in the city a few months ago and decided to try Ruth’s Chris Steak House. This was my first time, and I was looking forward to sampling their famous steaks. We arrived 15 minutes before our reservation, and were seated immediately.