9 Secrets Steakhouses Don’t Want You to Know

9 Secrets Steakhouses Don’t Want You to Know

Steakhouses like Benjamin Steakhouse are a go-to destination for those looking to enjoy a nice meal and great company. However, there are several things that these restaurants don’t want you to know, such as:

1. Butter is the Secret Ingredient

Steakhouses use butter on its pieces of meat a lot to enhance the flavor and appearance of the steak but this ingredient is not listed on the menu. Most customers don’t know that it’s being used and it’s important to note that butter is heavy in calories and fat, and may cause health issues if consumed frequently and/or in excess.

2. Well-Done Steaks Might be Subpar Beef

Whether you prefer your steak rare or well-done, you should get what you ordered. However, customers who request a well-done steak may be given a lower-quality cut of meat. This is because the extended cooking time required for a well-done steak can cause a subpar cut to dry out and become tough.

3. Steaks are Broiled, Not Grilled

Most steakhouses broil their steaks using infrared broilers so it gets cooked quickly in large batches.

4. Don’t Order “Dry-Aged” Meats

Dry-aging gives meat more depth and complexity in flavor, but this process takes several weeks to accomplish. You might encounter the word “dry-aged” on the steakhouse menu but most of the time the term is mi-used and they may only have meats kept the meat for a short period, often in a refrigerator instead of an aging chamber.

5. The Use of Salt

Just like butter, salt is a major ingredient in the meals you can order in steakhouses, and restaurants use a lot more salt than home cooks. While this may enhance the flavor of the meat, consuming too much of it is unhealthy. If you’re concerned, it’s best to ask your server about the amount of salt in your steak.

6. Steakhouse Markups are Outrageous

Steakhouses typically buy meat for roughly 30% of the price a customer spends on a steak. This means that if you paid $55 for a nice steak, the restaurant likely paid less than $17 for the beef.

7. A Lot of the Kobe Beef Sold are Fake

Only a small handful of US restaurants serve natural Kobe beef. Any restaurant that claims to provide only Kobe steak should be viewed with skepticism, as most of the Kobe beef sold in the US is fraudulent. Instead, a steak from a hybrid Wagyu/Angus herd is often served.

8. Steaks with Bones Add Money, Not Flavor

Many people believe that steaks with bones have better taste because the bone adds flavor and tenderness to the meat as it cooks. However, this is not true, and steaks with bones are often more expensive simply because they are heavier. While they may look impressive, they don’t necessarily add any additional flavor to the steak.

9. Salad Dressings Have Lots of Calories and Fat

Steakhouses offer salads on their menu however, some steakhouse salads have 1,000 calories or more. There are even salad dressings with 80-90g of fat. Go for olive oil low-fat ranch dressing instead.

Here’s how steakhouses cook steaks in a broiler:

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