Although steak is a culinary area that prides itself on maintaining high standards (at least amongst serious steakhouses), it’s still an area where tastes and traditions vary wildly. Dinner at a lauded Brazilian steakhouse, for example, will (and should) be a different experience than dinner a classic American steakhouse, or a Japanese steakhouse, or a French steakhouse – the list goes on.

The one thing we all have on common, both as lovers of steak and as creators of the steakhouse experience, is beef. We need the quality of the meat to be high, with specific qualities that translate to better flavor – such as marbling. We like steak that comes from reputable sources that use high quality practices in order to raise healthy cattle. When it comes to steak, this is where quality begins.

But let’s explore the question at hand: Does bone-in steak have a better flavor? The answer is entirely dependent on the quality and source of the beef – as well as the chef who is preparing it. No matter what, a high-quality T-bone steak from a reputable source, prepared by an expert chef, is going to taste better than a filet mignon that’s low on the quality spectrum. Steaks are so complex and variable that it’s sometimes futile to make broad characterizations about what cuts of steaks are better than others.

Some people swear that flavor from the bone actually gets into the meat during the cooking process. This is a nice idea, but is it true? Believe it or not, researchers have actually studies this, and seem unable to find clear evidence that the flavor of a bone-in steak will be different or altered somehow by the bone itself.

It’s worth noting, however, that the rib-eye steak (which obviously is an example of a bone in steak) is consistently at the top of lists that rank the best cuts of beef. Again, these things are a personal preference; but ribeye is definitely a favorite amongst steakhouse chefs and steak aficionados. The deep marbling of that particular cut of beef makes the meat incredibly tender and flavorful; but as to whether it takes so good because they’re a bone inside, that will probably always be cause for debate.

These questions are really more rhetorical than anything ­– because we all know that when you sink your teeth into a great-tasting steak, you’re enjoying the moment. There are some incredible bone-in steaks out there, and a good steakhouse chef knows how to prepare them properly. There are also some incredible boneless cuts to enjoy. Once again, preparation is key. Most of us have had the experience of buying an expensive steak or piece of fish at the market, and being disappointed with the final result. That’s why steakhouse chefs have years of experience and training.

Part of being a steakhouse aficionado is gaining experience with the different cuts and qualities of steak, so that you can truly start to make your own judgements about which steaks are most enjoyable to you.

When it comes to cuisine, things are constantly evolving. In the modern day and age, we have innumerable examples of fusion and invention in the kitchen – that’s what makes food so great. It’s an ongoing conversation, and new discoveries are constantly being made.

There are also those things that have a timeless quality, and don’t seem to change no matter how much the world changes. The steakhouse experience is arguably one of those things. The beauty of a steakhouse is in the simplicity as much as anything else. If you have super high quality cuts of beef, a skilled chef in the kitchen, high quality sides, and a nice atmosphere, there’s arguably very little that can or should go wrong. With that said, here are 2 modern steakhouse trends you should know about.

1. New atmospheres

Atmosphere or “aesthetic” is one of the things that’s mostly likely to change over the years as some steakhouses close down and other ones open for business. You might have a more “open” and contemporary look, or you might see a more thematic or conceptual take that involves different rooms, lower ceilings, or any number of features. Nobody is saying that atmosphere isn’t an important part of the steakhouse experience – but in the grand scheme of things, it’s more about what’s on the plate.

2. Gluten free options

Gluten free is, of course, a big trend lately. You see it everywhere on menus, TV shows, web sites, blogs. Steak has the luxury of being naturally gluten-free – but this cannot be said for warm buttered bread (unless it is gluten free). Still, if you’re into the gluten-free diet, your local steakhouse is a good place to fill up and be satisfied without touching any wheat gluten. At least you can enjoy the smell of the fresh-baked bread.

3. Locally sourced

This is one thing that really can add quality and freshness to the table; which is good for any type of restaurant, including the steakhouse. It’s obviously not always possible to source local produce, depending on where a steakhouse is located. But freshness and quality of ingredients are hugely important; talent in the kitchen cannot make up for bad ingredients. Even adding a few local and vibrant ingredients can make a big difference.

It’s still all about the steak

It’s obviously true that steakhouses will continue to change and try new things as time goes on. But it’s probably also true that the core of the steakhouse experience will be the same twenty or thirty years from now as it is today, and as it was twenty or thirty years ago – or sixty years ago for that matter, when some of the world’s classic steakhouses hosted some of the world’s best entertainers. There is a timeless quality to a good steakhouse. That doesn’t mean they won’t try new things, but there is also an argument for sticking with what works. When you come across a fine steakhouse with expertly curated meat prepared by talented and experienced chefs, the rest should fall into place, and you should come away with a classic and satisfying steakhouse experience.

There’s been something of a revolution in the food world lately, and it’s been a very good thing for people who demand quality and freshness. We’re talking about the desire to know where the food came from – to know, in other words, the “source” of the food. If we rewind the clock twenty or thirty years, very few cafés and restaurants were focused on offering ‘local’ food. Today, the concept is everywhere. When food is ‘locally sourced,’ it supports communities and offers a higher degree of freshness and quality – at least that’s the way it’s supposed to work. This is a good thing because it puts more focus on the way food is grown, and the standards of quality that go into it.

Knowing the source is especially important when you’re talking about steak. Depending on the animals and the various practices used in raising and processing them, the quality of the steak itself will vary tremendously. There are sources of steak out there that are highly reputable, and known for the superior grade of beef they produce. Other sources are owned by large corporations, or smaller unscrupulous companies who do not necessarily use the best practices for quality.

When you taste that first succulent bite of steak at a high-level steakhouse, you’re tasting the standards of quality used not only in preparing the steak, but in raising the animal. Local conditions also play a big role in how a specific cut of beef turns out on the plate. Just as with wine, seasonal vegetables and other goods, beef is a product of its environment. A nice piece of Kobe beef imported from Japan, for example, will have a different flavor and texture profile than a USDA Prime cut of beef raised on a cattle ranch in Montana. Knowing where the beef comes from actually enhances the steakhouse experience, and makes it more interactive.

There are a lot of people who prefer to simply take the chef’s word for it, and that’s fine too. When you know a great steakhouse and you trust the people in the kitchen, you can ask if there’s anything really good and fresh. The waiter should have no problem recommending specific steaks to you, and discussing the source and other details. This is a great way to get acquainted with cuts of beef from various sources that you might know have previously known about, and it gives you an opportunity to compare and contrast your steakhouse experiences with more information about the steak itself.

Where’s the beef?

When you want a seriously high quality cut of beef, straight from a highly reputable source, you could head for the butcher. This is a great way to learn more about steaks and where they come from. You might also learn about specific local suppliers, their practices, and the quality of their product. But if you just want an excellent steak served hot with your favorite sides, a celebrated local steakhouse is your best bet. If the source of the various steaks doesn’t appear on the menu, be sure to ask. You might be surprised by what you hear, and how your steakhouse experience is enhanced.

The question of when is the best time to visit a steakhouse can be answered any number of ways. You could pare it down to when “during the day” is the best time to visit a steakhouse; in which case, most people would say dinnertime. The steak dinner is nothing less than an institution, and indeed, this is when the vast majority of steak lovers go for their steak during a 24 hour period. The work of the day is done, and it’s time to relax in good company and refuel. For those who enjoy a cocktail or glass of wine, it might be time to order something from the bar. When the night is done, you walk out of there with a fully satisfied feeling.

There is, however, something to be said for a steakhouse lunch. For those looking to stay a little lighter during the day, your local chop house might have small cuts and lunch specials that give you all the satisfaction of a quality steakhouse experience, but with a smaller bill at the end. A lot of high-end steakhouses do a very brisk lunch trade every day, because they’re focused on quality and providing options that people appreciate more during the day. Even if you’re having a day out and the town, and your steakhouse lunch has nothing at all to do with business, it’s still a very enjoyable experience.

Now what about breakfast? Surely we can’t forget about that. Your high-end chophouses (in the vast majority of cases) are definitely not open at this hour; but there are a lot of breakfast joints that serve up steak and eggs, steak burritos, and all manner of steak platters to start the day. Some of them are actually quite good, if you know where to look. Breakfast may not be the most popular time to have a steak, but that’s only because steak is so popular.

You could also ask when during the calendar year is the best time to visit a steakhouse, to which there is no clear answer. There is something special about the warmth of a good steakhouse on a cold winter evening, but walking out of your favorite local steakhouse into a balmy summer night is also an experience not to be missed. Or you could say that special occasions are the best time to visit a steakhouse. A lot of people reserve trips to the best chop houses for a special occasion, and there’s good reason for this: The whole experience really should feel special, unique, in a warm environment where everything is taken care of, and expectations are exceeded.

This last point is important; because this is simply not going to be the case at every single steakhouse you visit. Even if you research the area carefully, you still might have an experience that you just didn’t care for. But for the most part, good steakhouses are known for upholding great standards, night after night, and constantly exceeding the expectations of guests.

So go ahead and visit a steakhouse whenever you want, just make sure it’s a good one!