05 Feb The Best Steak On Hilton Head
WiseGuys has been known as one of the beast steakhouses on Hilton Head Island and with good reason. Today, we are going to explain why we are proud of that reputation and how we got it!
Steakhouses are one of the most popular options for dining out, whether it’s a special occasion or just a good old fashioned night on the town. And what comes to mind when you think of a really good steakhouse? Your list would probably include: a comfortable atmosphere, highly skilled staff in the kitchen and in the dining room, and incredible cuts of beef.
We have all that at Wiseguys and much more. When you come to a great steakhouse like Wiseguys you can rest assured that, besides amazing steak, you will also have the best pork chops, lamb, and seafood, as well as fantastic appetizers, small plates, and sides. Of course we also have a top shelf drink menu and wine list. You don’t even have to love red meat to enjoy yourself at Wiseguys!
Few culinary experiences compare to indulging in a great steak….especially in a high quality restaurant. We always go the extra mile and here are some reasons why we offer the best steaks on Hilton Head Island.
We work closely with our butchers
We don’t just grab any steak. Instead, we work very closely with Sterling Silver Premium Meats, an unwavering purveyor of quality meats. They go above and beyond the standards for excellence. We inspect the meats and look for things like marbling, color, and fat distribution.
We use USDA prime steaks
What does that mean? To achieve that ranking the steaks need to have the highest level of marbling and be from young cows. Many supermarkets do not even carry USDA prime.
We use fresh steaks, never frozen
Frozen steaks may be cheaper and last longer, but they compromise the quality and taste of the beef. Freezing a steak can lead to ice crystals or freezer burn and improper thawing can make it hard to cook a steak to the desired temperature.
We age our steaks
All our steaks are aged a minimum of 28 days. This results in a more robust, earthy flavor that fans of steak know and love.
We let our steaks rest before cooking
We always let our steaks rest at room temperature for 20 to 30 minutes before cooking to ensure a flavorful meat.
We use thick steaks
A thick steak gives the broiler a lot more time to go to work on caramelizing the outer crust.
We use salt
Morton Salt invented the phrase, “when it rains, it pours.” Salt is applied before the steak goes into the broiler and helps to seal in the juices, making your steak a mouthwatering meal.
Butter has its place
Adding a dollop of butter to the pan right before serving brings the well known sizzle to your steak.
We use infrared broilers
Like a deep, caramelized crust on your steak? You can thank the infrared broiler for that. We have the only Montague Steakhouse Broiler on Hilton Head Island. It can be difficult to master, and that’s why many restaurants shy away, but our highly skilled chefs have it all under control guaranteeing you a perfect steak every time.
We use superheat
Our Montague Broiler reaches a temperature of 1800 degrees Fahrenheit to seal in the natural juices and flavor.
We never use forks while cooking
Always tongs – forks pierce the meat which results in the loss of flavorful juices.
We let our steaks rest after cooking
The biggest mistake can be cutting into a steak too early which allows moisture to drop out. We always let our steaks sit for two minutes before we bring it to the table.
We’re proud to serve only the best USDA prime beef, and we’re just as proud of how we serve it. Hope you find the guide helpful, and if you’re ever unsure of what to order or how it’s best prepared, be sure to ask!