You order a steak. It's not cooked they way you ordered (1 Viewer)

[NCCommish]

You know the whole you can't do a good steak at home is well, crap. I watch and read a lot of stuff on cooking. Every major chef I have ever read or seen prepare a steak talks about letting the steak provide the taste. A little salt, a little pepper, a good sear and you have a pretty darn good steak going.

 

[RUSF18]

Just to jump in for a second, I've never had a NYC steakhouse cut my own individual steak for me before. What I think Otis and others are referring to is the Luger's model, which has been copied by other awesome places like Wolfgang's, where they serve "Porterhouse for X" and because they are massive pieces of meat meant to be shared, they slice it before it comes to your table and then serve a few pieces to each person (with a quick sear on that boiling plate) before leaving the rest of the meat in the middle. But I could be wrong.

Nope.

I'm intrigued, which place?

Robert's Steakhouse they'll cut it and feed it to you

Ha missed this earlier. I bet Prime 333 will as well.

 

[B-Deep]

You know the whole you can't do a good steak at home is well, crap. I watch and read a lot of stuff on cooking. Every major chef I have ever read or seen prepare a steak talks about letting the steak provide the taste. A little salt, a little pepper, a good sear and you have a pretty darn good steak going.

if you really want an aged steak you can always buy them at home as well

i get some catalog with tons of really expensive aged cuts you can have delivered, they say they are a supplier of a whole list of steakhouses

i assume i got on their list because i order from Neuske's

 

[fantasycurse42]

Just to jump in for a second, I've never had a NYC steakhouse cut my own individual steak for me before. What I think Otis and others are referring to is the Luger's model, which has been copied by other awesome places like Wolfgang's, where they serve "Porterhouse for X" and because they are massive pieces of meat meant to be shared, they slice it before it comes to your table and then serve a few pieces to each person (with a quick sear on that boiling plate) before leaving the rest of the meat in the middle. But I could be wrong.

Nope.

I'm intrigued, which place?

Robert's Steakhouse they'll cut it and feed it to you

Ha missed this earlier. I bet Prime 333 will as well.

Robert's actually has very good food. I mean, for what they charge which is in line with top tier steakhouses, it should be.

 

[TheIronSheik]

You know the whole you can't do a good steak at home is well, crap. I watch and read a lot of stuff on cooking. Every major chef I have ever read or seen prepare a steak talks about letting the steak provide the taste. A little salt, a little pepper, a good sear and you have a pretty darn good steak going.

if you really want an aged steak you can always buy them at home as well

i get some catalog with tons of really expensive aged cuts you can have delivered, they say they are a supplier of a whole list of steakhouses

i assume i got on their list because i order from Neuske's

What's the name of the catalog? I'd like to try that.

 

[B-Deep]

You know the whole you can't do a good steak at home is well, crap. I watch and read a lot of stuff on cooking. Every major chef I have ever read or seen prepare a steak talks about letting the steak provide the taste. A little salt, a little pepper, a good sear and you have a pretty darn good steak going.

if you really want an aged steak you can always buy them at home as well

i get some catalog with tons of really expensive aged cuts you can have delivered, they say they are a supplier of a whole list of steakhouses

i assume i got on their list because i order from Neuske's

What's the name of the catalog? I'd like to try that.

I'll see if i can find it

 

[B-Deep]

a lot of it seemed ridiculously expensive though!

 

[RUSF18]

Just to jump in for a second, I've never had a NYC steakhouse cut my own individual steak for me before. What I think Otis and others are referring to is the Luger's model, which has been copied by other awesome places like Wolfgang's, where they serve "Porterhouse for X" and because they are massive pieces of meat meant to be shared, they slice it before it comes to your table and then serve a few pieces to each person (with a quick sear on that boiling plate) before leaving the rest of the meat in the middle. But I could be wrong.

Nope.

I'm intrigued, which place?

Robert's Steakhouse they'll cut it and feed it to you

Ha missed this earlier. I bet Prime 333 will as well.

Robert's actually has very good food. I mean, for what they charge which is in line with top tier steakhouses, it should be.

True story...back in 2004, my brother was getting married and I was his best man. I was still in college at the time and didn't know #### so I leaned on his buddies to do most of the planning. We did dinner at Keens (2nd time I mentioned that place today) and then hit a couple bars before going to PH club where we had a table near the stage waiting for us. Tons of dances being bought and again, I was in college so I didn't have much money, and I had already spent a good amount on dinner/drinks/dances but my brother's friends hooked me up a good amount. Now I don't remember this at all, but apparently at about 3am I walked right out of the place. I barely knew the city at that point which freaked the hell out of my brother and probably snapped him out of his awesome time momentarily. I showed back up about a half hour later, and when everyone asked where I went, I whipped $300 out of my pocket and said "I needed an ATM. I got $200 for more dances and $100 for another ####### steak!".

My memory didn't kick back in until 5am when we were eating bagels at the UES H&H. But I was proud that I was smart enough to walk out of the club and not pay the $20 fees to use their own ATM.

 

[Koya]

You know the whole you can't do a good steak at home is well, crap. I watch and read a lot of stuff on cooking. Every major chef I have ever read or seen prepare a steak talks about letting the steak provide the taste. A little salt, a little pepper, a good sear and you have a pretty darn good steak going.

Agreed that you can make a very good steak at home. I've made some really really good ones.

That said, I can't replicate an 1800 degree oven, a sizzling ceramic platter from that and would need to pay a premium for the dry aged steak.

 

[MC Gas Money]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

I'm sure the taste you like it not commonly shared.You can't, or more likely, don't dry or wet age beef which is what the finest steakhouses are doing. Nobody here can make a steak that taste as good as Bern's or Luger's, no matter how much message board bravado you throw out there.

So now in addition to spending $50 for a marginally better steak I have to book a flight to do it.

I'll agree with you that there are some places that can prepare a better steak. What I'm saying is that if I'm go to invest the coin and time to go to one of these places, I'll go to place that will prepare another dish with better EV relative to my capabilities.

Lol

 

[sho nuff]

You know the whole you can't do a good steak at home is well, crap. I watch and read a lot of stuff on cooking. Every major chef I have ever read or seen prepare a steak talks about letting the steak provide the taste. A little salt, a little pepper, a good sear and you have a pretty darn good steak going.

Agreed that you can make a very good steak at home. I've made some really really good ones.

That said, I can't replicate an 1800 degree oven, a sizzling ceramic platter from that and would need to pay a premium for the dry aged steak.

Yeah...I can cook a tastier steak than a chain like outback...

I can't typically replicate the quality of beef of many of the high end places mentioned.

Also, things will depend upon geography.

If I don't drive a bit to a decent butcher or out to a better grocery store...Im not getting great beef at Kroger...Publix here is a bit better.

But its still not great tasting beef.

When I come back with steaks from Wisconsin...there is just a different (and to me, better) flavor to the meat.

 

[MC Gas Money]

Does anyone prefer fresh over aged beef?

I dont believe ive ever had aged beef.

 

[Ilov80s]

You know the whole you can't do a good steak at home is well, crap. I watch and read a lot of stuff on cooking. Every major chef I have ever read or seen prepare a steak talks about letting the steak provide the taste. A little salt, a little pepper, a good sear and you have a pretty darn good steak going.

if you really want an aged steak you can always buy them at home as welli get some catalog with tons of really expensive aged cuts you can have delivered, they say they are a supplier of a whole list of steakhouses

i assume i got on their list because i order from Neuske's

My local butcher will dry age meat at request, it's outstanding.

 

[Ilov80s]

Not saying it's not uncommon to do so. But seems a bit "showy" to ask everyone to cut into their steak when serving. Assume the temperature is right. It should be.

Would think a top-notch steakhouse will hit the mark 90-95% of the time. Best to wait a beat and let everyone take a bite then check up on the table.

Seems less intrusive and seamless.

Steaks keep cooking if you let them sit without cutting.

True, but the steaks have rested and I wouldn't think would cool much more if I cut it right away vs waited 30-60 seconds for the waiter to leave.

 

[Koya]

You know the whole you can't do a good steak at home is well, crap. I watch and read a lot of stuff on cooking. Every major chef I have ever read or seen prepare a steak talks about letting the steak provide the taste. A little salt, a little pepper, a good sear and you have a pretty darn good steak going.

if you really want an aged steak you can always buy them at home as welli get some catalog with tons of really expensive aged cuts you can have delivered, they say they are a supplier of a whole list of steakhouses

i assume i got on their list because i order from Neuske's

My local butcher will dry age meat at request, it's outstanding.

There is also wet aging (aging in it's own juices / blood in a vac sealed pack), which I don't like NEARLY as much as dry aging.

 

[fantasycurse42]

David Burke's Primehouse, which used to be one of my favorite restaurants (closed now, which is surprising bc it was always crowded and ####### delicious ) had windows around where they dry aged their meat... This always made me feel like I was getting a high quality product.

https://www.youtube.com/watch?v=aOg28S7PoU8

 

[GreekFreak]

David Burke's Primehouse, which used to be one of my favorite restaurants (closed now, which is surprising bc it was always crowded and ####### delicious ) had windows around where they dry aged their meat... This always made me feel like I was getting a high quality product.

https://www.youtube.com/watch?v=aOg28S7PoU8

I went to the one at Foxwoods this weekend and had a 75 day dry aged ribeye that was one of the best steaks I have ever had.

 

[fantasycurse42]

David Burke's Primehouse, which used to be one of my favorite restaurants (closed now, which is surprising bc it was always crowded and ####### delicious ) had windows around where they dry aged their meat... This always made me feel like I was getting a high quality product.

https://www.youtube.com/watch?v=aOg28S7PoU8

I went to the one at Foxwoods this weekend and had a 75 day dry aged ribeye that was one of the best steaks I have ever had.

The Asiago Truffle Fries are possibly the best individual item of food I have ever eaten... I miss this place, still can't believe they closed in NYC.

I'm sure that steak was wonderful.

 

[fantasycurse42]

http://www.foodspotting.com/places/68601-primehouse-new-york-new-york/items/18441-truffle-asiago-fries

found a pic... best fries ever, hands down, no competition.

 

[Christo]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

He didn't say he could "cook a good steak." He said he he can make it better than any cook. Heck, I can "cook a good steak." But no one posting in this thread can make it better than any cook.

 

[Pigskin Fanatic]

Does anyone prefer fresh over aged beef?

I dont believe ive ever had aged beef.

only high end place I know that serves aged steak in LA is Nick & Stephs in downtown. I couldn't tell the difference between this and regular steak other than it was much leaner. they said it's because aging the beef allows the fat to melt throughout the beef before cooking it or something like that.

 

[BassNBrew]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

He didn't say he could "cook a good steak." He said he he can make it better than any cook. Heck, I can "cook a good steak." But no one posting in this thread can make it better than any cook.

Probably two different interpretations. We I read cook, I'm thinking sub $25 steak and probably Outback or the like. Definitely agree with you if we're talking more along the lines of a chef and a $50 steak dinner.

Curious, how does you good steak compare to an Outback type of steak?

 

[Koya]

Does anyone prefer fresh over aged beef?

I dont believe ive ever had aged beef.

only high end place I know that serves aged steak in LA is Nick & Stephs in downtown. I couldn't tell the difference between this and regular steak other than it was much leaner. they said it's because aging the beef allows the fat to melt throughout the beef before cooking it or something like that.

The Palm dry ages ( which is probably why they are my fav if the higher end chains - well and that potato side.

 

[Christo]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

He didn't say he could "cook a good steak." He said he he can make it better than any cook. Heck, I can "cook a good steak." But no one posting in this thread can make it better than any cook.

Probably two different interpretations. We I read cook, I'm thinking sub $25 steak and probably Outback or the like. Definitely agree with you if we're talking more along the lines of a chef and a $50 steak dinner.

Curious, how does you good steak compare to an Outback type of steak?

I wouldn't order a steak at a place like Outback. No doubt they'd overcook it for my taste.

 

[NCCommish]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

He didn't say he could "cook a good steak." He said he he can make it better than any cook. Heck, I can "cook a good steak." But no one posting in this thread can make it better than any cook.

Probably two different interpretations. We I read cook, I'm thinking sub $25 steak and probably Outback or the like. Definitely agree with you if we're talking more along the lines of a chef and a $50 steak dinner.

Curious, how does you good steak compare to an Outback type of steak?

I wouldn't order a steak at a place like Outback. No doubt they'd overcook it for my taste.

I don't know. I've had steak at Outback it wasn't bad. I think the best steak I ever had was at Capitol Grill. Tomorrow I get free lunch at Ruth's Chris. But they probably won't serve steak.

 

[Koya]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

He didn't say he could "cook a good steak." He said he he can make it better than any cook. Heck, I can "cook a good steak." But no one posting in this thread can make it better than any cook.

Probably two different interpretations. We I read cook, I'm thinking sub $25 steak and probably Outback or the like. Definitely agree with you if we're talking more along the lines of a chef and a $50 steak dinner.

Curious, how does you good steak compare to an Outback type of steak?

I wouldn't order a steak at a place like Outback. No doubt they'd overcook it for my taste.

Not exactly an Outback fan, but of all those chains I think they get it most correct. That said, when I am stuck going outback, I go with the lamb rack which is actually quite tasty.

 

[Christo]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

He didn't say he could "cook a good steak." He said he he can make it better than any cook. Heck, I can "cook a good steak." But no one posting in this thread can make it better than any cook.

Probably two different interpretations. We I read cook, I'm thinking sub $25 steak and probably Outback or the like. Definitely agree with you if we're talking more along the lines of a chef and a $50 steak dinner.

Curious, how does you good steak compare to an Outback type of steak?

I wouldn't order a steak at a place like Outback. No doubt they'd overcook it for my taste.

I don't know. I've had steak at Outback it wasn't bad. I think the best steak I ever had was at Capitol Grill. Tomorrow I get free lunch at Ruth's Chris. But they probably won't serve steak.

Mmmmmmmmmmmm, last time I was there I had dry aged steak au poivre with Courvoisier cream.

 

[Premier]

Had a dry aged delmonico at Bern's in Tampa this past weekend. Was so good that it's almost unfair. Want to go back tomorrow.

 

[MC Gas Money]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

He didn't say he could "cook a good steak." He said he he can make it better than any cook. Heck, I can "cook a good steak." But no one posting in this thread can make it better than any cook.

Probably two different interpretations. We I read cook, I'm thinking sub $25 steak and probably Outback or the like. Definitely agree with you if we're talking more along the lines of a chef and a $50 steak dinner.

Curious, how does you good steak compare to an Outback type of steak?

I wouldn't order a steak at a place like Outback. No doubt they'd overcook it for my taste.

I don't know. I've had steak at Outback it wasn't bad. I think the best steak I ever had was at Capitol Grill. Tomorrow I get free lunch at Ruth's Chris. But they probably won't serve steak.

Mmmmmmmmmmmm, last time I was there I had dry aged steak au poivre with Courvoisier cream.

I hope you passed it

 

[Koya]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

He didn't say he could "cook a good steak." He said he he can make it better than any cook. Heck, I can "cook a good steak." But no one posting in this thread can make it better than any cook.

Probably two different interpretations. We I read cook, I'm thinking sub $25 steak and probably Outback or the like. Definitely agree with you if we're talking more along the lines of a chef and a $50 steak dinner.

Curious, how does you good steak compare to an Outback type of steak?

I wouldn't order a steak at a place like Outback. No doubt they'd overcook it for my taste.

I don't know. I've had steak at Outback it wasn't bad. I think the best steak I ever had was at Capitol Grill. Tomorrow I get free lunch at Ruth's Chris. But they probably won't serve steak.

Mmmmmmmmmmmm, last time I was there I had dry aged steak au poivre with Courvoisier cream.

Not sure why, but I find the Capitol Grille steaks lacking in taste at times. My biggest issue with them is a lack of potatoes (hashbrowns, lyonaisse) that are almost, nay, ARE a necessity with a good cut of meat.

 

[Christo]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

He didn't say he could "cook a good steak." He said he he can make it better than any cook. Heck, I can "cook a good steak." But no one posting in this thread can make it better than any cook.

Probably two different interpretations. We I read cook, I'm thinking sub $25 steak and probably Outback or the like. Definitely agree with you if we're talking more along the lines of a chef and a $50 steak dinner.

Curious, how does you good steak compare to an Outback type of steak?

I wouldn't order a steak at a place like Outback. No doubt they'd overcook it for my taste.

I don't know. I've had steak at Outback it wasn't bad. I think the best steak I ever had was at Capitol Grill. Tomorrow I get free lunch at Ruth's Chris. But they probably won't serve steak.

Mmmmmmmmmmmm, last time I was there I had dry aged steak au poivre with Courvoisier cream.

Not sure why, but I find the Capitol Grille steaks lacking in taste at times. My biggest issue with them is a lack of potatoes (hashbrowns, lyonaisse) that are almost, nay, ARE a necessity with a good cut of meat.

I don't eat potatoes. At Capital Grille I eat the asparagus

 

[BassNBrew]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

He didn't say he could "cook a good steak." He said he he can make it better than any cook. Heck, I can "cook a good steak." But no one posting in this thread can make it better than any cook.

Probably two different interpretations. We I read cook, I'm thinking sub $25 steak and probably Outback or the like. Definitely agree with you if we're talking more along the lines of a chef and a $50 steak dinner.

Curious, how does you good steak compare to an Outback type of steak?

I wouldn't order a steak at a place like Outback. No doubt they'd overcook it for my taste.

I don't know. I've had steak at Outback it wasn't bad. I think the best steak I ever had was at Capitol Grill. Tomorrow I get free lunch at Ruth's Chris. But they probably won't serve steak.

Mmmmmmmmmmmm, last time I was there I had dry aged steak au poivre with Courvoisier cream.

Not sure why, but I find the Capitol Grille steaks lacking in taste at times. My biggest issue with them is a lack of potatoes (hashbrowns, lyonaisse) that are almost, nay, ARE a necessity with a good cut of meat.

I don't eat potatoes. At Capital Grille I eat the asparagus

Wet aged or dry aged?

 

[Pigskin Fanatic]

does wet aged just mean they age it in its own juice? i've only seen dry aged.

 

[Slapdash]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

He didn't say he could "cook a good steak." He said he he can make it better than any cook. Heck, I can "cook a good steak." But no one posting in this thread can make it better than any cook.

Probably two different interpretations. We I read cook, I'm thinking sub $25 steak and probably Outback or the like. Definitely agree with you if we're talking more along the lines of a chef and a $50 steak dinner.

Curious, how does you good steak compare to an Outback type of steak?

I wouldn't order a steak at a place like Outback. No doubt they'd overcook it for my taste.

I don't know. I've had steak at Outback it wasn't bad. I think the best steak I ever had was at Capitol Grill. Tomorrow I get free lunch at Ruth's Chris. But they probably won't serve steak.

Mmmmmmmmmmmm, last time I was there I had dry aged steak au poivre with Courvoisier cream.

Not sure why, but I find the Capitol Grille steaks lacking in taste at times. My biggest issue with them is a lack of potatoes (hashbrowns, lyonaisse) that are almost, nay, ARE a necessity with a good cut of meat.

No way

 

[Christo]

does wet aged just mean they age it in its own juice? i've only seen dry aged.

http://www.theatlantic.com/health/archive/2010/04/dry-vs-wet-a-butchers-guide-to-aging-meat/38505/

 

[Coeur de Lion]

Who goes out to eat steak, I can make it better at home on the grill then any cook

So, you have a 1200-2000 degree oven to seal in the juices with 30 day dry aged beef? Consider me impressed.

I will say the sear burners on the current gas grills do a good job of sealing in the juices.

At what price point do you get 30 day aged beef?

At the restaurant it's 45-70 bucks, usually 50-60 as the sweet spot. I do know that some of those restaurants have butcher shops, and you can also find dry aged at some higher end grocers / butchers, but don't know the price.

And yes, you can do a pretty good job of sealing juices, but, especially if you like it rare-medium rare and have a little char (or go pittsburgh style), it's near impossible to replicate those professional ovens.

A screaming hot cast iron skillet can come pretty close. If you don't want your entire house full of smoke natural lump hardwood charcoal fanned with a hair dryer can get really, really hot also. And anyone close to a major city has access to dry aged prime beef if you don't mind paying for it. Great steak is actually one of the easier high end restaraunt meals to replicate at home IMO -- it's pretty much 100% about the quality of the meat as opposed to any great technique or skill.

 

[Koya]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

He didn't say he could "cook a good steak." He said he he can make it better than any cook. Heck, I can "cook a good steak." But no one posting in this thread can make it better than any cook.

Probably two different interpretations. We I read cook, I'm thinking sub $25 steak and probably Outback or the like. Definitely agree with you if we're talking more along the lines of a chef and a $50 steak dinner.

Curious, how does you good steak compare to an Outback type of steak?

I wouldn't order a steak at a place like Outback. No doubt they'd overcook it for my taste.

I don't know. I've had steak at Outback it wasn't bad. I think the best steak I ever had was at Capitol Grill. Tomorrow I get free lunch at Ruth's Chris. But they probably won't serve steak.

Mmmmmmmmmmmm, last time I was there I had dry aged steak au poivre with Courvoisier cream.

Not sure why, but I find the Capitol Grille steaks lacking in taste at times. My biggest issue with them is a lack of potatoes (hashbrowns, lyonaisse) that are almost, nay, ARE a necessity with a good cut of meat.

No way

Way.

It's better than Morton's ( they wet age but have better sides for me), way better than Ruth's Chris but I prefer Palm both for the steak and overall experience.

That said Lugers is still my fav and by a good margin. But that's limited to NY.

 

[Koya]

Who goes out to eat steak, I can make it better at home on the grill then any cook

So, you have a 1200-2000 degree oven to seal in the juices with 30 day dry aged beef? Consider me impressed.

I will say the sear burners on the current gas grills do a good job of sealing in the juices.

At what price point do you get 30 day aged beef?

At the restaurant it's 45-70 bucks, usually 50-60 as the sweet spot. I do know that some of those restaurants have butcher shops, and you can also find dry aged at some higher end grocers / butchers, but don't know the price.

And yes, you can do a pretty good job of sealing juices, but, especially if you like it rare-medium rare and have a little char (or go pittsburgh style), it's near impossible to replicate those professional ovens.

A screaming hot cast iron skillet can come pretty close. If you don't want your entire house full of smoke natural lump hardwood charcoal fanned with a hair dryer can get really, really hot also. And anyone close to a major city has access to dry aged prime beef if you don't mind paying for it. Great steak is actually one of the easier high end restaraunt meals to replicate at home IMO -- it's pretty much 100% about the quality of the meat as opposed to any great technique or skill.

Fair points. I suppose it also depends upon what cut you prefer and who you are comparing it to as your personal benchmark

 

[Slapdash]

Not sure why, but I find the Capitol Grille steaks lacking in taste at times. My biggest issue with them is a lack of potatoes (hashbrowns, lyonaisse) that are almost, nay, ARE a necessity with a good cut of meat.

No way

Way.

It's better than Morton's ( they wet age but have better sides for me), way better than Ruth's Chris but I prefer Palm both for the steak and overall experience.

That said Lugers is still my fav and by a good margin. But that's limited to NY.

I'm speaking to the potato bit.

 

[Koya]

Not sure why, but I find the Capitol Grille steaks lacking in taste at times. My biggest issue with them is a lack of potatoes (hashbrowns, lyonaisse) that are almost, nay, ARE a necessity with a good cut of meat.

No way

Way.

It's better than Morton's ( they wet age but have better sides for me), way better than Ruth's Chris but I prefer Palm both for the steak and overall experience.

That said Lugers is still my fav and by a good margin. But that's limited to NY.

I'm speaking to the potato bit.

To what end? That it's not a necessity? Come on, no one is proud to call themselves a "meat and asparagus guy"

 

[Coeur de Lion]

Who goes out to eat steak, I can make it better at home on the grill then any cook

So, you have a 1200-2000 degree oven to seal in the juices with 30 day dry aged beef? Consider me impressed.

I will say the sear burners on the current gas grills do a good job of sealing in the juices.

At what price point do you get 30 day aged beef?

At the restaurant it's 45-70 bucks, usually 50-60 as the sweet spot. I do know that some of those restaurants have butcher shops, and you can also find dry aged at some higher end grocers / butchers, but don't know the price.

And yes, you can do a pretty good job of sealing juices, but, especially if you like it rare-medium rare and have a little char (or go pittsburgh style), it's near impossible to replicate those professional ovens.

A screaming hot cast iron skillet can come pretty close. If you don't want your entire house full of smoke natural lump hardwood charcoal fanned with a hair dryer can get really, really hot also. And anyone close to a major city has access to dry aged prime beef if you don't mind paying for it. Great steak is actually one of the easier high end restaraunt meals to replicate at home IMO -- it's pretty much 100% about the quality of the meat as opposed to any great technique or skill.

Fair points. I suppose it also depends upon what cut you prefer and who you are comparing it to as your personal benchmark

I'm with you that the best steak in the world comes from Luger's. Just saying that I can come closer to that at home without spending a week hunting down tons of different high end / hard to find ingredients and a day in the kitchen cooking vs. other great restaraunt meals. Buy a great steak in the first place, don't overcook it, crack a good bottle of red wine is quick and easy and maybe 90% of a great steakhouse meal.

 

[Slapdash]

Not sure why, but I find the Capitol Grille steaks lacking in taste at times. My biggest issue with them is a lack of potatoes (hashbrowns, lyonaisse) that are almost, nay, ARE a necessity with a good cut of meat.

No way

Way.

It's better than Morton's ( they wet age but have better sides for me), way better than Ruth's Chris but I prefer Palm both for the steak and overall experience.

That said Lugers is still my fav and by a good margin. But that's limited to NY.

I'm speaking to the potato bit.

To what end? That it's not a necessity? Come on, no one is proud to call themselves a "meat and asparagus guy"

I don't really take pride in my dinning choices, I eat what I like.

 

[Koya]

Not sure why, but I find the Capitol Grille steaks lacking in taste at times. My biggest issue with them is a lack of potatoes (hashbrowns, lyonaisse) that are almost, nay, ARE a necessity with a good cut of meat.

No way

Way.It's better than Morton's ( they wet age but have better sides for me), way better than Ruth's Chris but I prefer Palm both for the steak and overall experience.

That said Lugers is still my fav and by a good margin. But that's limited to NY.

I'm speaking to the potato bit.

To what end? That it's not a necessity? Come on, no one is proud to call themselves a "meat and asparagus guy"

I don't really take pride in my dinning choices, I eat what I like.

That type of reserved reason has no place in the FFA.

 

[massraider]

Who goes out to eat steak, I can make it better at home on the grill then any cook

No you can't.

To the taste that I like, sure I can.

For it even to be competitive I'd have to be going to a $40+ per seat place and taking someone to double that. I can buy a lot of nice nice meat for that price.

Cooking a good steak isn't hard. When I go out, I'm going to get some food that is either difficult or time consuming for me to make.

He didn't say he could "cook a good steak." He said he he can make it better than any cook. Heck, I can "cook a good steak." But no one posting in this thread can make it better than any cook.

Probably two different interpretations. We I read cook, I'm thinking sub $25 steak and probably Outback or the like. Definitely agree with you if we're talking more along the lines of a chef and a $50 steak dinner.

Curious, how does you good steak compare to an Outback type of steak?

Big difference is cut of meat.

You could grab the best looking steak from any Outback kitchen, grab any steak from the kitchen at Bern's, Luger, or Keens; bring them home, and cook them identically, and any casual steak fan would pick the Outback one as inferior.

Which is not to say their steak is bad, or inferior. Outback's meat is Midwest corn-fed beef, not only is there nothing wrong with that, but it's better than anything one could buy in a supermarket. Much, much better. And probably better than the steak one could get from a butcher.

For the most part, the steakhouses in the US, not to mention other top restaurants, get the pick of the litter. The quaality of steaks aging at top steakhouses are simply not readily available from a local butcher. Thye just aren't Getting the same, or equal cut of meat as the best steakhouses is tough. Not impossible, but not easy. And at a place like Bern's, in Tampa, it's truly impossible, because their beef is sourced from their farm.

Having said that, I do agree that it's pretty easy to recreate a restaurant-quality steak at home. If you got a nice ribeye or sirloin from a high end butcher, did the cast-iron skillet/oven method, salt/pepper/butter, I'd probably like it quite a bit more than Outback/Longhorn, places like that.

 

[fantasycurse42]

Seems like Luger is mentioned a bunch of times in this thread... While I know it is a great steak, I think you can find a better steak at a handful of steakhouses in NYC. Also getting a reservation there is the biggest pain in the ###!! You have to book it like 6-8 weeks (if not more) in advance. I think the brand name plays a factor into this as a lot of people coming to NY want to get a steak at there.

Personally I prefer these steaks over Luger, prob a few others if I put more thought into it, but def below:

BLT Steak

Quality Meats

Strip House

Dylan Prime

 

[Christo]

Not sure why, but I find the Capitol Grille steaks lacking in taste at times. My biggest issue with them is a lack of potatoes (hashbrowns, lyonaisse) that are almost, nay, ARE a necessity with a good cut of meat.

No way

Way.

It's better than Morton's ( they wet age but have better sides for me), way better than Ruth's Chris but I prefer Palm both for the steak and overall experience.

That said Lugers is still my fav and by a good margin. But that's limited to NY.

I'm speaking to the potato bit.

To what end? That it's not a necessity? Come on, no one is proud to call themselves a "meat and asparagus guy"

And only a fool would be proud to call himself a "meat and potatoes guy."

 

[fantasycurse42]

Not sure why, but I find the Capitol Grille steaks lacking in taste at times. My biggest issue with them is a lack of potatoes (hashbrowns, lyonaisse) that are almost, nay, ARE a necessity with a good cut of meat.

No way

Way.

It's better than Morton's ( they wet age but have better sides for me), way better than Ruth's Chris but I prefer Palm both for the steak and overall experience.

That said Lugers is still my fav and by a good margin. But that's limited to NY.

I'm speaking to the potato bit.

To what end? That it's not a necessity? Come on, no one is proud to call themselves a "meat and asparagus guy"

And only a fool would be proud to call himself a "meat and potatoes guy."

I think it is a matter of preference and what a particular restaurant specializes in... If a steakhouse he frequents has some awesome asparagus, I see no reason not to pair it with a steak... The meat is heavy enough. But then again, can't go wrong with potato either.

I know if I'm going to Del Frisco's they have an amazing Cauliflower and Brie, have to get it, Strip House has Goose Fat Potatoes, need those, etc. etc.

 

[eoMMan]

I just raise my own cattle in my back yard to ensure I get the best and freshest steak possible.

 

[Kanil]

I chose send it back but only if it's way off... I order medium rare but am good with anything from rare to medium... anything over that and it goes back.

 

[Koya]

Not sure why, but I find the Capitol Grille steaks lacking in taste at times. My biggest issue with them is a lack of potatoes (hashbrowns, lyonaisse) that are almost, nay, ARE a necessity with a good cut of meat.

No way

Way.

It's better than Morton's ( they wet age but have better sides for me), way better than Ruth's Chris but I prefer Palm both for the steak and overall experience.

That said Lugers is still my fav and by a good margin. But that's limited to NY.

I'm speaking to the potato bit.

To what end? That it's not a necessity? Come on, no one is proud to call themselves a "meat and asparagus guy"

And only a fool would be proud to call himself a "meat and potatoes guy."

I think it is a matter of preference and what a particular restaurant specializes in... If a steakhouse he frequents has some awesome asparagus, I see no reason not to pair it with a steak... The meat is heavy enough. But then again, can't go wrong with potato either.

I know if I'm going to Del Frisco's they have an amazing Cauliflower and Brie, have to get it, Strip House has Goose Fat Potatoes, need those, etc. etc.

Y'all are taking this WAY to seriously.

Although that doesn't make you vegetarian steak eaters any less of a wuss.