Many people love eating out at a steakhouse in Chicago. The food is delicious, the service is friendly and it provides excellent value for money. Most diners really want to feel that they had got their monies worth and that they leave feeling totally satisfied. The generous portions ensure that even the biggest appetite is catered to.
The idea of steakhouses is a thoroughly American idea. The great plains have always been home to vast herds of cattle. By the late 1800's the beef industry was getting organized. The herds were driven north to centralized locations from which they were sold and quickly processed for food purposes. Chicago is a city that has long been associated with the beef industry and many families have been making their living this way for several generations.
One of the big advantages to a family run restaurant is that it has a long tradition of service. The owners have usually grown up in the business and really understand the clients needs. They usually have many connections and may have been buying their beef from the same supplier for many years. This is the best way to ensure consistent high quality. Regular customers need to know that their steak will be served to perfection every time.
Many steakhouses have been owned and operated by the same family for generations. They really understand how to cook the meat to perfection. Marinades and rubs are often secret recipes that have been handed down for years. They also have their own supplier of top quality beef that can be relied upon for exceptional quality.
There are many different cuts of steak that come from various parts of the animal. One of the most popular is prime rib. This is cooked in the oven as a large section, then sliced and finished to order. Many people choose to have their steak served rare. This means that the inside is not cooked all the way through. It is considered by most people to be more tender and to retain more flavor.
A sirloin steak comes from the back loin area of the animal. It is usually prepared by broiling or pan searing and cooking on the barbecue grill is also very popular. Many Chicago restaurants are famous for their sirloin's which make a very satisfying meal. Most steakhouses have a great menu that offers many different cuts that will satisfy even the biggest appetite.
The key to cooking a great Fillet Mignon is to sear the outsides of the meat at a high temperature. This will keep all the flavors and juices inside during the rest of the cooking. The finished steak will be cooked to order, moist and delicious.
Going out for dinner is a treat for everyone. Choosing a steakhouse in Chicago is a great idea. The food is fresh and served to order. The generous portions will leave even the most hungry person feeling full and satisfied. Everyone involved works hard to ensure that each guest has a great dining experience.
The idea of steakhouses is a thoroughly American idea. The great plains have always been home to vast herds of cattle. By the late 1800's the beef industry was getting organized. The herds were driven north to centralized locations from which they were sold and quickly processed for food purposes. Chicago is a city that has long been associated with the beef industry and many families have been making their living this way for several generations.
One of the big advantages to a family run restaurant is that it has a long tradition of service. The owners have usually grown up in the business and really understand the clients needs. They usually have many connections and may have been buying their beef from the same supplier for many years. This is the best way to ensure consistent high quality. Regular customers need to know that their steak will be served to perfection every time.
Many steakhouses have been owned and operated by the same family for generations. They really understand how to cook the meat to perfection. Marinades and rubs are often secret recipes that have been handed down for years. They also have their own supplier of top quality beef that can be relied upon for exceptional quality.
There are many different cuts of steak that come from various parts of the animal. One of the most popular is prime rib. This is cooked in the oven as a large section, then sliced and finished to order. Many people choose to have their steak served rare. This means that the inside is not cooked all the way through. It is considered by most people to be more tender and to retain more flavor.
A sirloin steak comes from the back loin area of the animal. It is usually prepared by broiling or pan searing and cooking on the barbecue grill is also very popular. Many Chicago restaurants are famous for their sirloin's which make a very satisfying meal. Most steakhouses have a great menu that offers many different cuts that will satisfy even the biggest appetite.
The key to cooking a great Fillet Mignon is to sear the outsides of the meat at a high temperature. This will keep all the flavors and juices inside during the rest of the cooking. The finished steak will be cooked to order, moist and delicious.
Going out for dinner is a treat for everyone. Choosing a steakhouse in Chicago is a great idea. The food is fresh and served to order. The generous portions will leave even the most hungry person feeling full and satisfied. Everyone involved works hard to ensure that each guest has a great dining experience.
About the Author:
Visit the best steakhouse in Chicago at selectcut.com. To view the menu online, see this web page now on http://selectcut.com.
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