First of all, when you visit a Prime Steakhouse you are
guaranteed that all steaks on the menu will be top of the line. Only
those fine dining restaurants that claim to serve prime steaks are
actually serving USDA Prime Beef which is only the top 2% of the
country's total beef production. This isn't to say that the other 98% is
bad. Far from it. What is being said that only the very best meat that
can be purchased will be sold at a prime steakhouse.
At the very
top of the beef pyramid is the filet. You may see it advertised as a
filet, filet mignon or tenderloin. It is comes from the short loin
section of the cow and is indeed the most tender of all the cuts.
Because the area itself is non-weight bearing, it is not toughened by
exercise. Many prime steakhouses offer a petite filet and then a larger
selection. For some, a 6-ounce portion is sufficient whereas others will
have a heartier appetite and want a larger cut. The good news for a
filet connoisseur, it is surprisingly low in calories and fat content as
compared to other cuts of beef. And for the carb-conscious, without
condiments, there are no carbs. Some of the better prime steakhouses
sell filets of different sizes and also with and without bone.
may be that the T-bone steak is next in the hierarchy because it has two
different cuts of meat from the most tender part of the short loin. On
the larger meat side will be a cut called a 'strip' and the other side
will be a small filet. T-bone steaks are generally considered one of the
highest quality steaks ranking just below the single filet. Those that
really love their steak enjoy the T-bone because it can come in a very
thick and hardy cut. There is plenty of meat for the carnivore.
of your better prime steakhouses will trim excess fat from their ribeye
steaks. These are also called boneless prime rib. Interesting, while
this steak is not quite as tender as the filet, it has more taste. Some
individuals want a huge cut of ribeye that can weigh almost an entire
pound. That is a lot of mouth-watering goodness for the steak
What about the Kansas City Strip steak? This cut is
well-marbled and is from the larger end of short loin. It is a very
flavorful piece of meat. Kansas City has always been known for great
beef and is one of the states that provide the authentic USDA Prime
Beef. Gourmet Sleuth's Guide to Beef Cuts says that a strip steak can be
either bone-in or boneless. On the other hand, the Cook's Thesaurus
singles out the shell steak as being the boneless version (implying that
the KC strips are bone-in).
No matter the cut of meat, if it's a
prime cut of meat, rest assured knowing that your dining on the best.
So, next time you go out to a steak restaurant, live a little and be
sure to go to a prime steakhouse. Your taste buds will thank you.
Myron's Prime was just named winner of San Antonio Best Steakhouse
for 2012. Whether it's the bone-in ribeye, the fresh Maine lobster or a
fine bottle of wine that you crave, we'll make sure that your dining
experience with us will be one to remember. Myron's Prime Steakhouse has
two locations. locally-owned, San Antonio steakhouses.
If you're a new fan of white wines and want to taste its
different types, here are the top white wines recommended for beginners
fermented and aged solely in stainless steel, helping it produce a
bright and crisp wine with a great tropical flavor. It is often
described as being buttery and creamy with a hint of oak, but there are
also chardonnay varieties like Kim Crawford and Yalumba which don't have
an oaky taste at all. Chardonnay is one white wine that is difficult to
pair with food. But when pairing it with food, a good rule to follow is
the heavier the dish, the heavier variety of Chardonnay to drink. For
example a big, heavy and creamy wine like the Rombauer is good to pair
with heavy dishes such as roasted chicken or pork tenderloin.
wines range from dry to dessert wine sweet which makes it a good entry
level white wine for beginners. It is mostly produced from Australia,
Austria, Germany, California, New York, Washington State, France and New
Zealand. When choosing a German Riesling, look for the word "kabinett"
in the bottle if you prefer your wine to have a hint of sweetness to it.
Other varieties such as New York and Washington State Rieslings will
generally let you know they are dry or sweet. Rieslings are good to pair
with Chinese, Caribbean, Indian, Thai and other spicy foods.
of the most delicate white wines is the Pinot Grigio. Its crispiness,
delicacy and great fruity flavor has made it a very popular white wine
in the United States, especially for new wine enthusiasts. Because it is
very light, crisp and fruity, Pinot Grigio is another white wine that
is tough to pair with food. It can be paired with fruit appetizers and
light salads but not much else, because even very light fish can
overpower the delicacy of the Pinot Grigio.
Blancs generally have a powerful fruity flavor to them. The most
popular varieties of Sauvignon Blanc come from Bordeaux, California,
Loire Valley in France and New Zealand. New Zealand Sauvignon Blancs
usually have a ripe grapefruit flavor with a hint of green bell pepper
which makes it a favorite among wine enthusiasts. The citrus acidity of a
Sauvignon Blanc makes it a great pair for seafood such as white fish,
shell fish, clams, mussels, flounder, haddock and sole; no matter how
they are prepared.
So if you're interested in white wines, these
are some of the best varieties to taste before moving on to other white
For more information on wine basics, check out the Wine Tasting Book. This book is for new wine enthusiasts and is available on Amazon in paperback version.
Even as grown-ups and frequenters to reputed fine-diners, we
wouldn't quite agree, but most of us find ourselves stuck while holding
that elaborate menu. Confused in sections of gourmet recipes half of
which sound alien and those tongue twisting wine chardonnays, we often
find ourselves too embarrassed to ask for details. Hence, either we
limit ourselves to those well tried out dishes adding monotonicity to
our platters or end up ordering disasters that does not suit your
palette--both of which ruin the indulgence, well-earned, given to the
handsome checks paid for wining and dining.
So, to ease this seemingly daunting task you thought you were stuck with, here is a guide to food and wine ordering.
order of food should always precede your choice of wine, as wine and
food alter each others taste and effect, so, the combination matters.
The acids of wine break down the fats and salt contents alter the
bitterness of wine. Moreover, wine may only come in later at the time of
main course, so you can enjoy your appetizers in the meantime. And
choosing the right nibbles, appetizers and main course is no rocket
• Trust your decision- If the sight or
description of a particular thing makes you crave for it, you are ready
to order and there is no point brooding over it much.
• Watch out
for 'Special'- The 'special' or 'new from the chef's kitchen' dishes are
usually new experiments that may or may not turn out well. So, choose
it only if you are open and up for hit and trial method. If the price
against it is too high, it's best to let the chef pay for his own
experiments and settle for something a little less unconventional.
However, if the ingredients are such that they are seasonal, then it's
different, and you can go ahead as per your choice.
adventuring- while trying out a new cuisine or a particular ingredient,
best is to order a smaller portion or something listed under appetizers.
They are smaller, cheaper and easier to share.
• Be specific-
Questions like is the tuna fresh, or if this dish tastes better than
that will lead you nowhere. Don't shy away from inquiring about the
specific flavours. Like if you want to ask whether a specific
preparation is spicy or tangy or if the meat is cut above the loin or
not, go ahead you have every right to do so.
• Go by the
technique- Words like scrumptious, succulent, tender etc. are only for
the pomp and show. Instead of fluffy description, rely upon words that
describe actual cooking technique like steak or stir-fried. They would
also help you balance the scale between healthy and tasty.
as for wine ordering, it shouldn't be a stressed-out situation. Trust
your isomerism and instead of pretending, let her know if you are new to
wine tasting. She will eventually figure out. Also, it will help her
give better recommendations.
• Describe what you want- You don't
have to hold a PHD in oenology to explain what you need. Just get
familiar with their vocabulary which is fairly reasonable once you get
used to it.
o Weight- Don't look confused by the word, it isn't
used in the regular substance. Imagine if you would like something
'light-bodied' as in crisp or 'full-bodied' as in richer.
Flavour- This one is simple. Just think if along with the tinge of
alcoholic warmth, you want something infested with ripe fruit
'sweetness' or wooden barrel, earthy tone, etc.- 'savoury'.
o Texture- The acidic content adds the bite or tartness to your wine. If you want less of it, ask for something smooth.
So, with this, you are good to go. Just don't forget to enjoy the experience instead of getting caught up in the nuances.
Filet Mignon is a gourmet class of steak cut of beef which is the
primary choice of the typical affluent beef lover. Filet mignon is
carefully extracted from the tenderloin part of the animal and is a
definite gourmet connoisseur's delight.
It would be helpful to
understand how the famous filet mignon came into being. The word 'filet
mignon' is borrowed from French where the word filet means a thick slice
and the word mignon means a delicacy. The tenderloin part of the cow
extends on both sides of the back bone on the backward side of the rib
cage of the animal. This particular area of the animal does not bear
weight, and so the flesh does not experience much exercise. Because of
this filet mignon typically is a very tender and soft meat.
only drawback of cutting it from the tenderloin area is that the steak
lacks the flavor found in meat which has the bone attached, a fact
ignored and sometimes loved by the affluent customer who swear by this
beef steak. The tenderness of the filet is so connotative that it is
sometimes referred to as a tender filet.
The filet mignon is
typically cut with a thickness of about one or two inches and a diameter
of about two to three inches. It is cooked in a variety of ways. Some
prefer quickly grilling it but it is also possible to broil, pan-fry,
roast or even sauté filet mignon. Filet mignon is a dryer cut of beef
compared to other steaks. To see if it has been cooked well enough, it
is necessary to touch the steak.
If the steak feels hard, it is too
done. If it is soft enough to receive and imprint from the touch, it is
done too rare. A compromise between the two states produces the best
possible filet steak. In every form chosen, this version makes for a
gourmet delicacy preferred and loved by the affluent diner world wide.
filet Mignon of beef is also sometimes referred to as Medallions and
Tenderloin Steak. It is sometimes misspelled as filet mignon and it is
also called fillet steak in UK and Ireland. The filet mignon is the most
tender cut of beef, and is also considered as the most expensive one.
It is priced relatively very high as an average cow does not yield more
than four to six pounds.
Sometimes it is sold whole as it is
harvested from the cow. Usually it is available as one to two inch
thick pre cut portions which are grilled and served as is. Bacon wrapped
filets are also available in stores. In this format, the cut is wrapped
with bacon after being cut into portions.
The purpose of wrapping
in bacon is that it particularly lacks in fat because of the nature of
the region of the animals body the steak is cut from. When it is
wrapped in bacon, the bacon enhances the flavor by contributing the
necessary fat which keeps the cut from drying out.
The filet is
usually served with sauces which tend to go well with its mild flavor.
It is either smothered in sauce or the sauce is used as a dip for the
filet sauce. There are no specific sauces that are recommended as it
tastes good with any particular sauce. The selection of sauces is solely
dependent on the personal preference of the diner alone. Some people
prefer a marinade to be used during cooking rather than have sauce
No matter where you have your filet mignon or in
which form, this exceptional steak will change your convictions about
the steak as a whole and take you into a new world of culinary delight.
Saman Rashid is an experienced writer. She has been writing articles and web copies since 3 years. To contact her, kindly visit http://www.mscopywriters.com
Great food is something that is desired by every individual.
Dining out has become a major trend nowadays. Rarely do you find
families eating at home on weekends anymore as long waiting lists for
tables at restaurants have become a common phenomenon.
is easy, quick and fun. Be it a family gets together, business lunch or
kids birthday party, people are always planning outings to enjoy great
food and conversation.
Restaurants today are buzzing with
customers. As restaurants provide specialized menus and themes that
suite every occasion, more and more customers are taking advantage.It
seems that people everywhere are always on the lookout for great food in
a comfortable atmosphere that they can tell their friends & family
So how do you know which type of restaurant is best for
your occasion? Whether it's just a quick bite or a fine restaurant, we
offer you a quick guide below to help you choose the perfect place.
Following this information, you will see tips on how to select good
dinners once you're sitting at the table.
Outdoor and Live Entertainment
Specialized restaurants are feature live entertainment, typically in
an outdoor setting, like on a patio. These restaurants are perfect for
friendly gatherings where everyone can enjoy a great meal together and
enjoy the sights and sounds of live music entertainment. These
restaurants usually offer table service and a good variety of dished to
choose from. The atmosphere in these restaurants is full of energy with
people conversing and the music playing. The next time you are looking
to have a great time with a group of friends, opt for an outdoor and
live entertainment experience.
Casual dining usually represents fast food joints serving quick food
through self-service. They do not typically offer table service and
food is usually served in disposable plates and containers. Casual dines
are best when you are on the go and need to grab a quick bite. They
serve moderately priced food in a casual atmosphere. Cafes and tea
houses also qualify in this category of casual dines. Casual dining
establishments are ideal for students and friends getting together.
A fine dining experience combines food and art together. It focuses
more on the service, presentation, and giving a great overall dining
experience to its guests. You typically need to be formally dressed in
such restaurants as jeans and a t-shirt might make you feel a bit out of
place. The service is top notch and the food is served with the utmost
delicacy appealing as much to the eye as it does to your palate. Fine
dines are usually priced higher than other dining establishments because
the focus is not only on food but on the ambience too. Many people
choose fine dining restaurants for a special occasion to make it a
memorable experience. It is also the perfect setting for a romantic
Quality dining establishments offer a specialty menu. For example:
Chinese, Mexican, Italian, Thai, Barbeque or Indian. Typically, there
are not a variety of different cuisines to choose from, only specific
menu items from one region. Each Quality Dining restaurant represents a
distinct facet of the restaurant industry and conveys its own
personality. Like fine dining establishments, quality dining restaurants
have a nice mood-setting ambience, genuine hospitality and a welcoming
environment that keep customers coming back. It is the ideal restaurant
when looking to have the authentic flavor of a specific cuisine.
However, it lacks the variety of choices from different cuisines that a
fine dining restaurant would serve.
Dining restaurants are suitable for any casual setting. They are
typically restaurants where you can sit down and enjoy your meal, as
opposed to carryout restaurants that do not offer a seating area.
Moderately priced, and typically high in variety, these dining
restaurants are also suitable for kid parties and small get together.
How to Select a Good Dinners
Whether it's seafood, chicken, steak, or any other dish, below are
some good guidelines to follow when ordering at the dinner table.
Ordering seafood dishes can be tricky, especially when there are so
many options to choose from. Seafood can range from an endless list of
fish platters to an assortment of different shellfish dishes. No matter
what you end up choosing, there are a few things to keep in mind. First,
find out the freshness of the seafood. It's simple, the fresher the
catch, the better tasting it will be. You don't want seafood if you have
to settle for a catch from a couple days ago. Be polite and ask the
server if you are not sure.
Chicken dishes are very common in most restaurants, and the way they
are prepared can vary a great deal. Ordering chicken is not complicated
as long as you know the basics. When ordering chicken, beware of heavy
sauces. Restaurants usually mask the poor quality of their chicken
dishes with heavy sauces. A good restaurant uses sauces in moderation to
simply blend together with the quality taste of the chicken.
Steak is a man's best friend. Commonly found in restaurants, steak
is usually paired with simple side items to make a meal. In choosing the
right steak dinner, one thing to keep in mind is the different cuts of
beef available. From sirloin to filet mignon, the cut of beef has the
most to do with the texture and flavor of the steak. The second criteria
to consider is how cooked you like your steak. Stick to well done for
very thick cuts of beef and medium to medium-well for thinner cuts. Some
people even prefer medium rare but be cautious of having a steak that
is not fully cooked.
The author is managing online campaigns for casual dining and fine dining
restaurants. With proficient experience of handling such campaigns for
several good restaurants, the author is analyzing the quality dining and
restaurants in Ft. Myers like seafood Ft. Myers, chicken dining, outdoor entertainment Ft. Myers etc.