“How would you like that cooked?”

Answering this question doesn’t have to be overwhelming. Knowing how to match different temperatures with different cuts is the key to ordering the perfect steak.

While choosing temperature really comes down to personal preference, there is a science to a perfectly prepared steak.

The Maillard Reaction is used to explain the chemical and physical processes of cooking. It’s essentially the chemical reaction that occurs when proteins and sugars in your food interact with heat to produce new flavor, texture and color.

When it comes to steaks, the Maillard Reaction is what gives you the perfectly brown sear, heavenly aroma and delicious, tender bite. However, when you’re ordering at a steakhouse, you don’t have to think about the Maillard Reaction: the chef’s have it covered.

Your job is picking the steak and the temperature.

Rosebud Steakhouse Temperature Levels:

• rare = red, cool center
• mid-rare = red, warm center.
• medium = pink center
• mid-well = slightly pink center
• well = cooked throughout

The first, and most important, thing to know when ordering off a steakhouse menu is that leaner cuts can be cooked more rare, and fattier cuts can be cooked at a higher temperature in order to achieve a more elevated flavor.

If you want a leaner cut, order a top sirloin or filet mignon. Opt for a medium-rare to rare temperature for a soft, melt-in-your-mouth bite. When you turn up the heat for leaner cuts, the meat loses flavor and tenderness.

If you’re ordering a fattier cut, like a ribeye, a higher temperature allows the fat to render and the flavors to move throughout the steak for a perfectly juicy, tender bite.

When it comes to choosing a temperature, there are several levels to choose from. While most steaks are cooked best medium-rare to medium, let this be your guide to understanding the different levels of doneness. Next time your server asks your temperature preference, you’ll know what you’re talking about!

Located in the heart of Chicago’s Gold Coast neighborhood, Rosebud Steakhouse is an experience unlike any other. Featuring the finest prime steaks and a charming atmosphere, this is one of Chicago’s most iconic destinations. With every bite, you’ll know why Rosebud Steakhouse is the go-to spot for lovers of fine dining. With its delicious cuisine, generous portions, and celebrated hospitality, you’ll get a taste of Chicago’s history and elegance in every bite.

As the pandemic was wreaking havoc on the restaurant industry, service and culinary legends Angelo Eliades and Steve Coppolillo were looking ahead. The duo stepped in to take ownership of Rosebud Steakhouse, bringing a dedicated motto of delivering a “wow” factor to Walton Street and serving only the highest-end dishes created with the highest-end ingredients.

This team of 30 plus year fine-dining veterans brings a focus on experiential-based dining, an eye for ambiance, and the palate to deliver priceless plates to the table. Eliades brings expertise in multi-unit operations focusing on the front of the house, while Chef Coppolillo directs the culinary vision of the group that delivers a mouth-watering experience to the Gold Coast.

Both Eliades and Coppolillo are wholly involved with the Linz Heritage Angus program and the long-time partnership. Their use of Linz beef has strengthened their understanding of the importance of consistency that’s found in our conception to plate program. With their true belief that quality ingredients make for a quality experience, the leadership duo goes a step further by touring the Linz ranch facilities with their waitstaff. Angelo Eliades explains, “Our customers have discerning taste and expect a certain level of expertise from our staff as to what’s on their plate. Our waitstaff, being educated on the LHA story, provides a truly unique experience for our guests.”