Find out what Makes a Good Steak House? Is the answer as obvious as it seems or is there specific things to look out for?
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Ben Benson's is New York's Great West Side Steak House. Opened in 1982, it is one of the top 100 independent restaurants in America. Manhattanites and visitors rub elbows with celebrities, politicians, sports stars and business executives, over huge juicy steaks, three-to-seven pound lobsters and fantastic Benson crispy hashed browns.
Similarities & Differences
A cool or warm red center. It could be described similar to raw meat, but cooked on the outside.
Warm and has a mostly pink center. However, there may still be some red. It is usually firm on the outside and soft on the inside.
A area of pink in the middle of the steak. There be more gray-brown than pink color for the steak.
Mostly gray-brown throughout, but with a hint of pink that can be found on the inside.
Grayish-brown with no sign of pink. It’s usually slightly charred on the outside. Cooking a good steak to this level of doneness is a challenge.
Similarities & Differences
The staff should be friendly, efficient, and welcoming while still being able to maintain a level of professionalism
The steakhouse should be as clean as it possibly can while still providing an efficient and pleasurable experience for the customer. There should also be working air conditioners to get rid of odors from the food that is cooking during operating hours.
The meat should be priced at a fair market value.
The best beef is USDA approved prime cuts. By having the meat reach this standard, there will be less fat and more of the food you want to enjoy.
Implementing Good Steak House Practices Through Reviews
"Fast service and good food! I think this cafeteria has it all, and I'm blessed because they were able to satisfy my hunger and quench my thirst. The foods they served was really fantastic, and the servers are really impressive with their job. I will surely recommend them to anyone I know! I am deeply satisfied!"
"The porterhouse “for two” can and should be shared by four, but Keens’ Mona Lisa is the mutton chop. It’s a two-pound cut of relatively old lamb that was a popular dish until modern breeding techniques phased it out. Keens is the only place in New York City still serving it, and it seems only fitting to enjoy this lost joy of a previous era in a room covered in grandfather clocks and smoking pipes."
"The perfect time to go is in advance of a Broadway show - just walk to the theater after your meal."
"I would describe the restaurant as very elegant. The business is set on two levels. The service is very friendly and a great atmosphere. For good reason it was very busy! The food was tasty!"
"It's one of those menus that is tricky because you want to try everything but it's hard to stop ordering your favorites. The staff is also amazing- they're warm and friendly and treat you like an old friend."
"Amazing! Everything we had here was so good! The steak, seafood, cocktails, you name it. The service was excellent, the view was fantastic, and within walking distance of our broadway show and lodging. Definitely recommend!"
"Set in the “lesser known” area near the Queensboro Bridge, this bi-level steakhouse draws locals with 'A-1' chops, 'top-notch' service and a fireplace-equipped setting; the 'relaxed' mood comes in handy when it's time to pay the bill."
"Food was great, service a little slow but that helped to pace the meal. Surrounding was loud since the tables like the busy street but otherwise it was a great night out with friends"