The Green Flag Chefs Seek When Eating At A Steakhouse

Dining out for steak is a real indulgence—unless you choose the wrong place, which can lead to a costly error. So, if you’re veering away from well-known steakhouse chains and eager to explore a new venue, what signs should indicate it’s a good choice? Food Republic consulted a chef to gather some valuable insights.

Sean Thompson, the executive chef at Porter House Bar and Grill in New York City, shares that he always dines with a “chef’s perspective,” scrutinizing every detail. This includes meticulously analyzing the menu for both food and drink. “A key indicator is if the establishment serves all prime meat with a stellar dry-aging program, complemented by an impressive wine list,” Thompson notes.

To determine if a restaurant dry-ages its meat, examine the menu and look for visible cues, like an aging chamber. The dry-aging technique enhances the flavor profile, resulting in richer beef that is also more tender and juicy due to moisture extraction and redistribution. Although aging durations vary, a period of roughly 30 to 45 days is optimal—so don’t hesitate to ask your server for further details if it’s not listed on the menu.

Regarding the wine selection, it should feature high-quality options. Check for suggested pairings, or inquire with a sommelier or your server about wine recommendations, since certain wines enhance different cuts of steak.

While reviewing a steakhouse menu, expert Sean Thompson advises expanding your focus beyond just the primary beef options, even though that’s where your attention may initially land. “If the menu changes with the seasons, it indicates a steakhouse that offers more than just meat and potatoes,” the chef explained to Food Republic. This entails paying attention to the ingredients featured in appetizers and side dishes and noting any specials.

The inclusion of seasonal vegetables—like asparagus, green beans, peas, or summer squash—suggests the ingredients are likely fresh rather than frozen. While certain vegetables like kale or mushrooms are available all year, sides such as perfectly grilled corn provide an even sweeter and more scrumptious flavor when the corn is in peak season during summer or fall. Additionally, keep an eye on the dessert section, looking for seasonal specials that highlight fruits like cherries, apricots, or rhubarb.

For one last piece of advice, keep an eye out for the chef in the dining area, suggests Thompson. “Spotting a chef in the dining room is a strong indication of passion,” he notes. By following all this insider advice, a fantastic steak dinner is guaranteed. After all, even in a dimly lit steakhouse, the experience should always be vibrant and enjoyable.