Live at Five is kicking off another Best of the Big Bend, this month we are looking for the est steakhouse in the Big Bend.
When visiting a steakhouse it's not just about the entree, the ambiance plays a large role such as the wine.
Many times people decide to go out for a steak dinner with the intent to splurge, so dive in and enjoy.
Wine and cheese is a good start to a filling steak dinner, add some shrimp and calamari and you have a feast before the main course.
Aside from tasty appetizers and a large wine selection, a good steak house must have an excellent piece of meat.
But many times customers don't know what to look for in a steak, don't fret, the owner of Silver Slipper is here to help.
Silver Slipper Owner Bill Kalsas describes the different meats. "This is a classic bone and rib eye which a lot of people call a cowboy steak, which is a 16 oz rib-eye with the bone on it. This is a 12-14 oz rib-eye black Angus certified rib-eye, we get from Iowa. This is your traditional center cut tenderloin that's de-skinned with a piece of bacon. That's a prime porter house which is a more signature steak in the world you see."
Flavor, tenderness and fat content all depend on the cut of the meat.
Bill Kalsas said, "You want to look for marbling if you can see the steak ahead of time, if you can see the marbling is the fat content in the meat which makes it more juicier and tender and better, if you get one with no marbling it has no flavor. I always look for a marble in my beef."
When it all comes down to it you can order your steak just the way you like it.
So, when you are out this month tantalizing your taste buds with some succulent steak, remember the wines, the sides, ambiance and of course the flavor of the meat all factor in when finding the Best Steakhouse of the Big Bend.
You can go ahead and vote now, just click on the contests link and the Best of the Big Bend icon!