Technically, a steakhouse is a restaurant because people go there and pay for a meal, but that is where the similarity ends. A real steakhouse places the beef at the center of everything. Cuts of beef are the best available, meaning Midwestern corn fed USDA prime steak. That accounts for the top two percent of all the beef production in the nation. The United States Department of Agriculture (USDA) grades beef based on diet, fat content, and cut. T-bone and rib-eye are examples of prime cuts. Restaurants serve ordinary steak, and a steakhouse offers prime cuts of beef http://www.myronsprime.com.
Another difference is how the meat is aged. Dry-aging beef consists of hanging it in near freezing temperatures for up to fifteen days. It is an expensive process because it reduces the beef weight significantly, it incurs high utility bills, and can only be done for higher cuts of beef, due to the evenly distributed fat content. The result is an exceptionally tender steak with enhanced flavor. Wet-aging is a shorter process that is much less expensive. Steak is placed in vacuum sealed bags to retain moisture. Other meats are wet-aged as well. Regular restaurants, as well as grocery stores and large chain discount stores, use wet-aging for their steak. A steakhouse dry-ages it beef.
A unique process of aging, which is a combination of the two, is used by few steakhouses. Cuts are dry-aged, and then wet-aged for up to twenty-eight days. The result of that process is award-winning steak. The best steakhouse will use this process. One example is the winner of San Antonio Magazine’s “Best Steakhouse-2015”, that was also voted “Readers’ Winner-2016”. Open Table Diners’ Choice in 2015 was the same steakhouse. Beef lovers can go to for details.
A steakhouse serves other entrees, such as lamb, seafood, pork chops, and quail, but most of the food centers around the steak. The appetizers, the side dishes, even the decant desserts, all compliment beef, and are all creative. An appetizer of wasabi seared tuna, for example, will not be found in just any fine dining establishment. Cuts are hand-picked, it will be cooked to perfection anyway the customer prefers, and cuts are offered in sizes from eight ounces to twenty-two ounces. Wines, coffees, and cocktails are chosen, or especially created, to highlight the taste of the steak. Make reservations well in advance, because a real steakhouse books up quickly. Diners can go to or call to make reservations and get driving directions.