Last updated 6 months ago
The porterhouse steak is a cut for true beef lovers. Cut from the short loin of the cow, a porterhouse is an extra-large T-bone that features sections of both New York strip and filet mignon. Flame-broiling on the bone gives this cut maximum flavor, and at Christner’s Prime Steak & Lobster, we use only the finest, most highly marbled Midwestern beef.
When you order a porterhouse steak, make sure you have an appetite. To cut the steak into juicy, tender slices, angle your knife so that it is parallel to the bone. If you can’t finish the entire steak in one sitting, consider eating the smaller filet side and saving the strip steak to take home. This delectable meat will also be delicious cold, as the filling to the best steak sandwich you have ever had.
The chefs at Christner’s Prime Steak & Lobster know how to grill your porterhouse steak to order. Our prime ingredients, extensive wine list, and elegant ambience make us one of Orlando’s best restaurants. For reservations, call us today at (407) 645-4443.
Last updated 6 months ago
Diners across the United States appreciate the fine flavor of a well-marbled steak cut from a well-fed adult cow, but many have yet to enjoy the unique taste of veal. Long considered a delicacy in Italy, Germany, and France, this delectable, tender meat is finding its way onto more and more fine dining menus in America. Learn all about veal below.
What Is Veal?
Veal is the meat of a young cow calf. It bears the same relationship to beef as lamb does to mutton. In the United States, most veal meat comes from male dairy cows who weight around 450 pounds, though veal calves can weigh as much as 750 pounds at times. Modern farmers raise veal calves in comfortable areas where they have plenty of room to stand, walk, stretch, and lie down.
What Does Veal Taste Like?
Unlike the meat from adult cows, veal is usually white in color and can resemble pork when cooked. The flavor, however, is much more subtle and delicate than pork. Veal is almost always juicy and tender, and it is difficult to overcook a fine cut of veal such as the porterhouse we offer at Christner’s Prime Steak and Lobster. Veal is also lower in fat than adult beef, as the calves have had less time to build up their fat stores.
What Wine Should I Pair with Veal?
Unlike a steak cut from the meat of an adult cow, a veal cutlet is not red meat. A Bordeaux, or California red would overpower its flavor. A lighter red wine, such as Cotes du Rhone, Burgundy, or Pinot Noir is a good choice, as is a rose or even a strong sweet white wine, such as a Riesling. Champagne, of course, can go with any dish, including veal.
If you would like to dine on the finest veal porterhouse available in Orlando, reserve your table at Christner’s Prime Steak and Lobster today by calling us at (407) 329-4188.
Last updated 6 months ago
While some business must be conducted in the boardroom of your office, one of the best ways to charm potential new clients or reward hard working employees is to host a business dinner at a fine restaurant.
Although the occasion may be more relaxed than a formal meeting, there are certain rules you should follow when attending a business dinner. If you would like to learn how to conduct yourself properly while dining out with colleagues or with your boss, watch this video.
As one of Orlando’s best restaurants, Christner's Prime Steak & Lobster is the ideal location for a business dinner. Our fine corn-fed steaks and cold water lobster tails are classic, delicious, gourmet fair and our ambience is the perfect backdrop for your event. Call (407) 329-4188 today to make a reservation.
Last updated 6 months ago
Fine dining is more than just a meal; it is an experience. For maximum enjoyment when dining out on a special occasion, select the proper wines to pair with each course of your meal. The astringent qualities of wine help clear your palate, round out the flavors of dishes, and enhance their taste. If you need help deciding which wines to pair with which appetizers at Christner’s Prime Steak & Lobster, consult the guide below.
Dry White Wine and Calamari
Fresh fried calamari is a popular steakhouse starter, and the firm flesh, toothsome texture, and crispy coating can be perfectly offset with a fine, dry white wine. White wines have a delicate nose and flavor that will not overpower the mild taste of calamari. A bold, buttery, oaky California chardonnay would be a good choice here, as would a flinty and more restrained French white.
Pinot Noir and Ahi Tuna
Ahi tuna, also known as sashimi tuna, is prized for its bright red flesh and unique taste. It is richer and heavier than most fish, even salmon, so it might overpower the flavor of a more delicate wine. Red wine pairs well with ahi tuna, but a powerfully tannic, dry wine such as a Cabernet or a French blend can overpower it. The light body and fruity aromas of a young new world pinot noir are a perfect complement to our ahi tuna or tuna tartare.
Champagne and Alaskan King Crab
Champagne is the king of all wines, and so it is only fitting that it be paired with king crab. The firm flesh of perfectly cooked fresh crab legs has a light sweetness to it, and dipping it in drawn butter gives it a rich, unctuous finish. The dry nose and fine bubbles of a good champagne complement this delicacy perfectly.
At Christner’s Prime Steak & Lobster, we have one of the best restaurant wine lists in Orlando. No matter what the occasion, we have the perfect beverages to make a celebration out of your evening and complement the exquisite flavors of our prime aged beef and fresh seafood. To make a reservation, call us today at (407) 329-4188.
Last updated 7 months ago
Delicious, juicy, corn-fed Midwestern beef is a classic American delicacy, and nowhere serves better steak than Christner's Prime Steak and Lobster in Orlando. Even if you are watching what you eat, you can still enjoy a gourmet meal here with the finest ingredients. Below you will find a step-by-step guide to selecting the healthiest items on our menu during each course.
We offer several premium appetizers that will appeal to health-conscious diners. Our fresh Alaskan King Crab legs are high in protein and low in fat, especially if you forgo the drawn butter and eat yours with just a squeeze of fresh lemon. Ahi tuna tartare is another light, protein-packed choice for your starter, as is shrimp cocktail.
The beef is the star at our steakhouse, of course, but if you wish to eat lighter we also have a selection of fresh seafood, including salmon, shrimp, and tuna. You can also enjoy our signature cold water lobster tail, keeping it light by using extra lemon and less butter. If you simply can’t resist our prime aged steaks, choose the smallest, leanest cut: the filet mignon. Remember, you don’t have to eat it all in one sitting—there’s no shame in taking home your leftovers.
We offer a variety of fresh, healthy side dishes for healthy eaters. Asparagus, one of our staples, is low in calories and packed with vitamins and minerals, especially vitamins K, A, and B1. Sauteed mushrooms provide you with extra protein and a good quantity of potassium, while Osage spinach is packed with iron and fiber. Ask your server about our daily vegetable selection to find out what the chef has prepared when you dine with us.
You can also order a large steak and enjoy the leftovers for several days in dishes such as steak salad and steak sandwiches. Indulge in your beef craving today and call Christner's Prime Steak and Lobster at (407) 329-4188 to make your reservation at one of Orlando’s best-loved restaurants.