Eating out at a steakhouse in Montreal offers an experience you cannot get at home. The sensation of enjoying a perfectly-preferred steak meal is quite strong that a lot of Canadians try to perfect the art of the steakhouse in their homes. But, while some of them may get close to creating the juicy steakhouse flavour, the taste will never be the same. Below are some reasons you must cave in to your cravings and visit the nearest Montreal steakhouse instead of trying to recreate years of professional experience in your kitchen:
They Use Only Prime Beef
Established steakhouses in Montreal like Rib n Reef steakhouse restaurant have capabilities and connections to get prime cuts of beef on their menu. These cuts are something that most people could not get at the average grocery store. While you may be able to find the beef used in a steakhouse if you spend the time, you may not have the training to handle it properly.
They Have Experienced Chefs
Chefs at Montreal steakhouses have years of experience and use special techniques that make your steaks unique. Whether it is setting the right temperature or making extra turns on the griddle, there is something about a steakhouse that cannot be beaten.
Steakhouses Use Specialised Equipment
Although some steakhouses in Montreal use grilling techniques, the best ones will use infrared broilers to perfect the heat of their steaks. These broilers provide the steak the chance to cook evenly and to perfection. But, the use of these pieces of equipment requires some training and skills that the experts at steakhouses possess.
Moreover, steakhouses have the capability to prepare steaks at temperatures that would be unsafe in a household. Some of their ovens and broilers can exceed temperatures of 400 degrees.
Moreover, a steakhouse chef knows exactly where to cut a piece of beef and when a steak is ready to serve. They don’t constantly check your steak’s temperature. But, you could ruin a steak at home with DIY tips that have been proven wrong.
They Serve Dry-Aged Beef
A lot of great steakhouses in Montreal dry-age their beef for 2-3 weeks and even much longer. To dry-age beef, they store whole primal cuts in a temperature- and humidity-controlled room and carefully monitor it. If ready to serve, the layer of mold formed on the surface of the meat is removed before cutting it into steaks. This results in a more robust, earthy flavour known to and loved by steakhouse visitors.
