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What's the best steak to order at a restaurant? - Page 3

post #31 of 40
4/28/09 at 3:14pm
None. Steakhouses are pervasive because of two factors: primarily simple business model in which a McDonald's burger flipper is paid to flip a steak, creating a high margin per customer and secondarily because many people can't distinguish quality without a price tag as a cheat sheet.
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post #32 of 40
4/28/09 at 3:16pm
so you dont eat steak because steakhouses are evil? Interesting. Bone in Ribeye, side of bernaise, some god damn hash browns and I am happy.
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post #33 of 40
4/28/09 at 3:25pm
Quote:
Originally Posted by gdl203 View Post
Porterhouse
Ribeye
Cote de boeuf (is that a beef chop?)
I think cote de boeuf = bone in ribeye, but France and the US have slightly different butchering norms.
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post #34 of 40
4/28/09 at 3:27pm
Quote:
Originally Posted by fcuknu View Post
so you dont eat steak because steakhouses are evil? Interesting.

The question was what steak to order at a steakhouse.
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post #35 of 40
4/28/09 at 3:27pm
Quote:
Originally Posted by VKK3450 View Post
The only good thing about filet is that you know if you take her out for a steak dinner and she orders the filet you are going to get to put it in her pooper.

K


yeah but hopefully some filet residuals won't come out when you take it out of her pooper



As for me, boneless ribeye, but most ribeye that restaurants serve is garbage. They figure if it has a big bone and a shit load of fat, the idiot eating it will be happy. When I don't know the place, I order a sirloin. It is hard to get a "bad" sirloin, but very easy to get a bad ribeye at a restaurant.
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post #36 of 40
4/28/09 at 3:28pm
Quote:
Originally Posted by iammatt View Post
I think cote de boeuf = bone in ribeye, but France and the US have slightly different butchering norms.

Got it. Côte de boeuf = bone-in ribeye = bistecca ?
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post #37 of 40
4/28/09 at 3:43pm
Quote:
Originally Posted by gdl203 View Post
Got it. Côte de boeuf = bone-in ribeye = bistecca ?
I believe so, as long as you are talking bistecca like in Florence. Elsewhere, I think it can signify any steak at all.
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post #38 of 40
4/28/09 at 3:58pm
Quote:
Originally Posted by iammatt View Post
I believe so, as long as you are talking bistecca like in Florence. Elsewhere, I think it can signify any steak at all.

bistec can be anything in spanish..
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post #39 of 40
4/28/09 at 4:04pm
Quote:
Originally Posted by iammatt View Post
I believe so, as long as you are talking bistecca like in Florence. Elsewhere, I think it can signify any steak at all.

Yes - I was talking about the bistecca alla fiorentina
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post #40 of 40
4/28/09 at 4:22pm
I prefer tenderloin cuts because I don't like fatty meat, but I wouldnt order a filet mignon at a restraunt because I can cook a much better one at a fraction of the cost. Also they usually only serve you half a steak.
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