Frequently Asked Questions About Steak Restaurants

What is a steak house?

A steak house is a restaurant that specializes in the cooking of beef steaks. Typically these restaurants will also offer dishes such as surf and turf and side dishes such as baked potatoes.

What is steak sauce made from?

The steak sauce may contain ingredients, such as but not limited to; tomato puree (tomato paste and water), distilled vinegar, high fructose corn syrup, raisins, dates, molasses, salt, fruit, fruit concentrate, fruit peels, fruit juices, tamarind onion or onion powder, anchovies, hydrolyzed soy and corn protein, garlic or garlic powder, xanthan gum, potassium sorbate and sodium benzoate, natural flavor, shallots, caramel coloring, dehydrated parsley, and other ingredients.

What is cross-contamination?

Cross-contamination is when bacteria are transferred from one object to another. That object could be food or a food surface. For example, blood juices from meats can leak onto vegetables stored below them, thus contaminating the vegetables. Cross-contamination could also occur when a kitchen rag that contains bacteria is used to wipe a kitchen surface that was previously clean and sterile.

Why can a steak be served medium rare but hamburgers have to be cooked to proper internal temperatures?

A steak served medium rare is an intact muscle. If the butcher has done a good job, all of the bacteria will be on the outside of the steak. The steak can be served medium rare because the bacteria on the outside will die during normal cooking. A hamburger has been ground up, and all of the bacteria that were on the outside of the steak or solid meat are now ground up and dispersed throughout the product. Now you must use a thermometer to ensure that the internal temperature is high enough to destroy the bacteria on the inside.

What is Filet Mignon?

Filet Mignon is a steak cut of beef taken from the tenderloin, or Psoas major of the cow. The tenderloin runs along either side of the spine, and is usually harvested as two long snake-like shaped cuts of beef. The filet is considered to be the tenderest cut of beef, and one of the most expensive. The average cow provides no more than 4-6 pounds of filet per animal.