Seasoning Raw Fillet Mignon Steaks


Steakhouses That Don't Serve Customers Frozen Steak
Outback Steakhouse
One of the business practices that makes Australian-themed Outback Steakhouse successful is its commitment to never freezing its USDA Choice beef steak.
The parent company, Bloomin' Brands Inc., says its steaks are "aged to perfection in a controlled environment to ensure tenderness" and prides itself on customer satisfaction.
Peter Luger Steak House
In Brooklyn, Peter Luger's refrigerated basement is a maze of fresh USDA Prime beef that undergoes a month-long aging process before being expertly trimmed.
The steaks are salted and cooked in broilers that reach over 800 degrees. They are traditionally cooked medium rare, sliced, and served sizzling atop a puddle of clarified butter.
LongHorn Steakhouse
One of LongHorn Steakhouse's secrets that has helped the restaurant be so successful is understanding the importance of using fresh steak.
Michael Senich, LongHorn's executive chef and vice president of culinary development, says trying to cut expenses with frozen steak will cost more in the long run.
Steak 48
A steakhouse with its own master butchers and climate-controlled butcher shop shows rare dedication to fresh steak, but Steak 48 isn't your average chain.
Steak 48's USDA Prime beef is responsibly farmed, wet-aged for 28 days (or dry-aged for 45 days), and butchered in-house.
Ruth's Chris Steak House
Ruth's Chris places its fresh steaks in vacuum-sealed bags, which are stored in a controlled, low-temperature environment to wet age for four weeks.
As for cooking, Ruth's Chris is more innovative than most, using infrared broilers that reach temperatures of 1,800 degrees Fahrenheit and serving steaks on 500-degree plates.