Everyone knows that when you bring a client to a high-end, contemporary setting to pair a rich Merlot with a prime strip, you mean business. As a staple in the business dining experience, the American steakhouse is a tried and true tradition in the Dinova Marketplace. Recently we’ve added the delectable Del Frisco’s Double Eagle Steakhouse to the Dinova Marketplace and we couldn’t be more excited. Del Frisco’s stays true to time-honored principles – like chef-driven cuisine, impeccable wines and exceptional hospitality – to give you an experience like no other. We know that not everyone is a red-blooded carnivore who knows the ins and outs of ordering steak, yet at some point in your career it’s likely you will be at a steakhouse for a quintessential special occasion at work. So in honor of the addition of Del Frisco’s Double Eagle Steakhouse, we’ve consulted with the experts to compile the ultimate Steakhouse Dinner FAQ so you can navigate any ordering complexities.
1. How do you know which type of steak to order?Let’s break it down one-by-one so you have a cheat sheet for your next soiree, based off of Del Frisco’s Double Eagle Steak House menu:
- Filet Mignon: This is a term you’ve probably heard frequently, even if you’re not a steak connoisseur. The filet mignon is cut from the tenderloin, which is the most tender part of the animal. This cut of steak is so tender that many will say it melts in your mouth. However, it doesn’t have as much flavor as a prime ribeye. Order up if you want to indulge in a tender, juicy cut of steak.
- Prime Ribeye: This cut of steak comes from the rib area and is known for its rich, juicy steak flavor. The ribeye is a top choice for steak experts thanks to its savory taste. Order up if you want the best in flavor.
- Prime Porterhouse: The porterhouse steak comes from the lower rib portion, closer to the rear end, and contains a “T” shaped bone. While it’s somewhat similar to a ribeye, this steak has a lower fat content and two different textures as it’s made from two different cuts of beef. Order up if you love steak flavor but not the calories.
- Prime Strip: This type of steak is cut from the rear-end of the steer and is known for its tight texture and moderate tenderness. It’s easier to trim and contains less fat than a ribeye, so its easy-to-eat qualities make this a steakhouse favorite. Order up if you want something that’s easy to eat while you chat with your client.
- Wagyu: A unique addition to Del Frisco’s menu, Wagyu is a Japanese beef cattle breed. The distinct taste and tenderness of highly marbled Wagyu beef makes it a point of difference in fine dining, largely due to its incredibly high level of fat marbling that increases tenderness and softness without the unhealthy side effects of saturated fats. Order up if you are a regular steak lover who wants to try something new.