Yesterday, we talked about the best way to cook steak at home. But what if you’re out a restaurant and want to ensure you order the most delicious cut, cooked the way you want it?
For that, the Telegraph hit up legendary chef Wolfgang Puck, who offers a nice video primer on the basics of eating at steakhouses. It might not be eye-opening for a meat aficionado, but Puck does a great job of touching on the big issues, like the difference between American and European beef, why bone-in is the way to go, and what you should expect when eating rare versus medium-rare steak.
Take it away, Wolfgang.