I am always fascinated by the creativity of restaurants. If you
have the same cut of steak at three different restaurants, their
unique touches are imparted upon each version.
I am always fascinated by the creativity of restaurants. If you have the same cut of steak at three different restaurants, their unique touches are imparted upon each version. But, there are some other factors involved. The quality of meat, cooking method and ratio of basic seasonings are just a few factors that can make these differences. This week, I discuss some restaurant versions of steaks and how one of my favorite versions is the same method used by my family.
I have had some very good steaks and some absolutely terrible steaks in my time. Quality of meat is one of the largest factors that can very easily alter your enjoyment. If the steak has not been aged well, the steak may not be tender. Gristle and excess fat can be wasteful and may take away from the quantity of edible meat. When restaurants use an open flame or char broil method for cooking their steaks, they seem to taste better than ones seared on a griddle. Seasonings on steaks can be perfect, but every once in a while, too much can be overpowering and distract from the beef. You may be able to look past the first two factors a little, but if the steak does not taste right, it can be the biggest spoiler.
Simple seasoning, such as salt and pepper only, is one of the best ways to flavor a steak. The true taste of beef is allowed to shine. The additional flavor from grilling only serves to amplify my enjoyment of this version. Many steakhouse restaurants understand and respect this principal, and would not consider preparing their steaks any other way.
One of my least favorites seasonings is the reddish looking seasoning salt mix. Although it has other ingredients, I think seasoning salt only tastes like salt. It is easy to over-season with this product. I do not visit national steakhouse chains often, but on one fateful night, I found myself ordering a steak at one. The steak was cooked to order and it was tender. My biggest complaint was the overabundance of seasoning salt on the steak. After attracting the server’s attention, the manager paid a visit to my table. I received a standardized response, “We are a full-flavor restaurant.” Full flavor is one thing. Overly salty is another. Needless to say, I was very disappointed with the steak and how the situation was handled. I never returned.
Steak toppings can complement a steak without distracting from it. My sister is a fan of steak with sauteed mushrooms. It is a good combination where the flavors and textures work well together. I also like how one restaurant served its pepper steak: abundant cracked black pepper, a little salt and topped with a touch of crumbled bacon. Bleu cheese can be a good topping as long as the cheese is not too strong in flavor and little is used. I don’t care for the versions where the steaks are topped with a large amount of melted cheddar cheese.
Other than simply flavored steaks, my favorite method of seasoning steak is the style used by some Italian steakhouse restaurants. This style is one my family used for many years. These steaks start with the same simple flavorings of salt and pepper, but also incorporate pressed garlic, olive oil, oregano and a little red wine vinegar. Since the dominant liquid is olive oil, the mixture has a thick consistency. The mixture is spread over the steak and rubbed into the meat. Although the pressed garlic is raw when applied to the steak, it cooks into the meat and mellows in flavor. The vinegar may also seem like a strong flavor, but very little is used and actually helps to brighten the flavor. When grilling this type of steak, it is important to choose the right cut. One of my favorite steaks, sirloin, works particularly well with this method, but a porterhouse, T-bone or New York is also suitable. To pair the meal, serve the grilled steak with a simple and lightly flavored pasta and green salad.
Grilled Sirloin Italian Style
(From Ardizzone Family; Serves 2)
2 10-12 oz. sirloin steaks
2 tablespoons olive oil
4-6 garlic cloves, passed through a garlic press or minced
1/2 teaspoon dried oregano leaves
1 teaspoon red wine vinegar
Salt and pepper to taste
Step 1: In a small bowl, add the olive oil followed by the garlic and oregano. Give this mixture a quick stir, add the red wine vinegar and stir again to finish incorporating the ingredients. Allow mixture to sit for 5-10 minutes.
Step 2: Salt and pepper both sides of the steaks generously. Apply about a quarter of the mixture to each side of the steak; making sure the mixture is well rubbed into the meat. Allow the steaks to sit for 1-4 hours in the refrigerator to distribute the flavor. Remove the steaks from the refrigerator and allow 30 minutes for them to come to room temperature.
Step 3: Over a hot fire, grill the steaks for 7 to 10 minutes per side depending upon thickness and desired doneness. When turning the steaks, make sure they are not dragged across the grill, as this will scrape off the garlic and oregano.
