Men enjoy a nice, trim figure, but it galls them to dine with a woman who’s chosen a side order of green beans and a lettuce wedge with no dressing. Watch what you eat if you must - unless you are on a date. That’s the time to EAT.
According to Tom Walters, the former president of Morton’s of Chicago, one of the premier steakhouses in the world, a woman needs to know three things when dining in a steakhouse: the different cuts of meat, how she prefers her meat cooked and her way around a wine list (this could be limited to knowing what she enjoys).
A woman who can select confidently and enjoy at meal in a steakhouse will make an impression. Besides, isn’t it more fun to dine in a restaurant teeming with men instead of the hot, new sushi bar where a supermodel bomb just exploded?
The rules are changing and no longer are steakhouses dim, smoky, fine dining establishments that resemble gentlemen’s clubs- though these still exist and are fascinating. Nationwide, some of the older steakhouses are steeped in lore and historical value. A cursory bit of research will put you in touch with any important facts you might want to bring up during your meal.
Keeping up with the times and demands, you can delight in a good steak in just about any atmosphere, but the menus will look remarkably similar. Familiarizing yourself with the cuts of meat, sauces, sides and salads will ensure you are satisfied with your meal, and your companions will be impressed with your knowledge.
The cuts of meat you are guaranteed to find on a menu are:
Filet Mignon: The most popular cut for women, as it is a lean cut generally offered in a petite, regular and often double-cut (extra large) portion. Despite the leanness of this steak, it is extremely flavorful.
New York Strip: Less tender than the filet, but the increased marbling (fat running through) offer it superior flavor and texture. Men who enjoy this steak rarely order anything else. Prepared properly, this is a lovely cut of meat.
Porterhouse: The king of all steaks. Depending on the steakhouse, the ounces will vary. For example, Morton’s of Chicago offers a 64-ounce porterhouse- which is ideal shared, though I do know a few professional hockey players who have no problem vanquishing this behemoth piece of meat. The hallmark of this steak is what makes it a great steak for sharing on a date: on one side of the bone is a filet and on the other is a New York strip- so when you inquire as to your date’s favorite cut and he says strip, suggest you enjoy a porterhouse together. A fine feature of this steak is the bone itself. As with all bone-in steaks- much flavor is lent by the bone and the additional fat.
Rib-Eye: One of the most intensely flavored steaks you will find on any menu. The source of the remarkable taste is the amount of fat. Often steakhouses feature a bone-in version of this steak and many offer it blackened or rubbed (coated with spices and seasonings). The bone-in rib-eye is an impressive looking cut, as the bones are massive, offering a lovely presentation. This cut, trimmed of fat, is also part of a bone-in prime rib roast.
Prime Rib: Well trimmed of fat, but with the flavor of the rib-eye, this is most often served with the renderings of the meat mixed with some beef stock (au jus, which is French for “in it’s own juice”) for dipping. Another accompaniment you might request or find on your plate is horseradish, which will either be plain or made into a creamy white sauce with mayonnaise.
In recent years, steakhouses are buckling under pressure to offer healthier options and menu items more appealing to women. Often you will be able to select chicken, a pork loin or chop, or one of a couple of fish entrees. To compete with hordes of sushi restaurants, you might even find ahi tuna as an appetizer or entrée. It is, however, uncommon to find pasta on the menu unless it is a side item in the vein of macaroni and cheese.
It is not uncommon for sauces to be coupled with or offered as an accompaniment to steak. Diane sauce for steak will generally include the following ingredients- mushrooms, brandy, butter, onion, Worcestershire sauce and cracked pepper. Bearnaise sauce is similar to hollandaise (egg yolk, butter, lemon) but includes tarragon and shallots. Hollandaise is a typical addition to asparagus and or broccoli, both of which will be found in steakhouses.
Additional to asparagus and broccoli, mushrooms are a mainstay in these eateries, as are several varieties of potato. Count on mashed, baked, often hash browns and lyonnaise (sliced and fried with onion in bacon fat).
Tomatoes are another item on every steakhouse menu- whether in a salad or as a salad themselves, lovers of this fruit will not be disappointed. Other popular salads are baby spinach, field green, Caesar (make sure to inquire about inclusion of anchovies if you are averse) and lettuce wedge (if you are a vegetarian or don’t like bacon, make sure you inquire as to whether this salad includes bacon). Most establishments will not offer an entrée sized salad, as they don’t want to lose out on the opportunity to sell a giant piece of meat. Blue cheese dressing is a big steakhouse classic, but you can count on a few options.
As far as appetizers and desserts are concerned, each restaurant will have signatures. You can almost guarantee shrimp of some type, cheesecake and crème brulee.
Once you have selected a piece of meat (red or lamb)- knowing the temperature at which you prefer to consume it is critical. Steakhouses pride themselves on their ability to perfectly cook their meat, so plan on getting what you order or be comfortable sending it back. Here are descriptions you can count on:
Pittsburgh or Chicago rare, also called black and blue- this cooking method begins by charring the outer layer of meat over extremely high temperatures to sear in the juices and keep the interior raw.
Rare- steaks are gently cooked on the outside and have a cool, red center.
Medium rare- steaks are left with a warm, reddish pink center.
Medium- steaks are left with a light pink center.
Medium well- steaks will be cooked through and have very little color.
Well- I don’t advise you order your steak well. If I were your date, I would rather light $40 on fire- it would taste the same. You can use the uneaten portion to prop up a wobbly table leg.
A term you can use to fine tune your steak temperature is Plus. I like my steak rare plus, because instead of a cool red center, I want a warm red center that does not quite go to pink. It is asking for a bit more cooking without reaching the next level of thoroughness. Make sure you roll your eyes if the person taking your order doesn’t understand- honestly.
An easy way to avoid being hamstrung with a complicated wine menu is to defer to your dining companion. Let him know you like a certain type of wine, but I caution you against being too general, as in stating white vs. red. If you are a wine drinker, you know whether you enjoy pinot grigio or chardonnay, cabernet or merlot. If you truly are not discerning, allow him to select and then make certain you ooh and ahh over the selection. It would be rude at that point not to like what he selects, so suck it up- literally. It is often the case restaurants will have open bottles you can taste before purchasing, but with a more valuable wine, this will not be likely.
While some establishments still harp on pairing white with chicken or fish and recoil at the thought of drinking anything but red with steak, it really comes down to what the diner enjoys- don’t expect too much flack. If you don’t enjoy wine, don’t partake. Order something else entirely- honesty is always the best policy. If your date is a huge wine enthusiast, take interest in his expansive explanations and don’t be afraid to try new things. He will delight in your attention and inquiries.
