The Perfect Steakhouse Steak


While I love to cook, I do enjoy a good steak in a restaurant now and then. For me a good steak is essential to making restaurant dining pleasurable. Steak just has better flavor than any other protein that we can eat.

When I’m cooking a steak at home, I choose the ribeye. But a long time ago, I decided to order the filet whenever I ate at a steakhouse. The filet is from the tenderloin and the tenderloin is the leanest and tenderest of all beef cuts. Choosing this single cut solved two issues for me: I didn’t spend a lot of time reading the menu, and I’d always be satisfied with the combination of taste and tenderness when the steak arrived at my table. That’s because most steakhouse chefs have deep experience at cooking this thick premium steak perfectly.

I like the filet served with a side dish of creamed spinach and, if we’re drinking wine, I like the Silver Oak Napa Valley Cabernet Sauvignon. This wine is a longtime personal favorite of mine and I think it is ideal to complement the flavor of beef.

One of my favorite restaurants to enjoy filet and creamed spinach is The Little Rhein Steakhouse in San Antonio. This restaurant has been on the San Antonio River for as long as I can remember, and I’ll get over there to eat at least three or four times a year. I’ve always enjoyed sitting in the outside dining area overlooking the river on a fall or spring evening.

Feel free to use my ordering strategy with your favorite steak the next time you’re at your local steakhouse. And if you’re ever in San Antonio, check out the Little Rhein. It really brings together all the sights and sensations of the Alamo City.