Steak Dinner - Page 9

lol you baller

great pics. a lot of care when into that dinner, i can tell. typical style forum guy eh?

Ramsay does at Maze Grill... Not rhr, but still...

Probably also because the markups on big pieces of really good beef are not as high as some other dishes.

K

oh man

I've eaten at quite a few Ramsay establishments and have watched pretty much every TV show he has done. I haven't seen this item that you're refering to but it would quite literally be the first time I've ever witnessed him do that. If it is just a piece of beef I can almost guarantee that it wasn't made with just salt and pepper. That isn't how he cooks and I know for a fact that he sears beef with a stock and a few fresh herbs.

It's not a dish, it's about 15 different cuts/ breeds of steak on his menu at Maze Grill.

"Modeled on the informal style of New York's grill restaurants, the maze Grill offers a wide range of different breeds and cuts of beef cooked over coal as well as starters, salads and plates to share."

I believe Keller also has steak frites on the menu at Bouchon with only a bit of herb butter.

I don't argue that a steak is a complex dish to cook. I don't order it in restaurants because to me most of the skill in making a good steak is in the buying, and I already have access to great meat.

Anywhoo...food is subjective, but there are some "good" (as you define it) chefs who put simple hunks of meat on their menus.

K

That is so true!

There is some skill in the aging.... but Steak in a restaurant is hardly haute cuisine.

Yea. My statement was with the assumption that one is buying their meat aged. While some larger operations may be able to age their beef in house, I would guess most buy it ready to cook.

K

Yeah.. but the steakhouses that are really worth going to (Bern's, Charley's, Luger's, David Burke's) do it themselves using proprietary, somewhat arcane methods. Also, there some haute cuisine steaks out there. Thomas Keller does an incredible sous vide of prime sirloin. I cannot imagine I could duplicate it. It is sublime.

Fair enough.

I guess we have access to very good dry aged meat here, so I don't consider it much of a differentiator for the steakhouse.

Of course if the chef is doing something particularly interesting in the preparation, thats a different story.

K

Why does everyone make sure to specify "dry aged" steaks? Hasn't the myth of dry aged steaks been debunked yet? I realize many food critics/industry people spread this lie (peter luger among many others), but really what matters is the quality of the beef not dry vs. wet aging

Morton's serves wet aged steaks and I quite enjoy them. However, I believe the doneness to tenderness ratio is still slightly better (toward the rare side) with dry aged.

Got a link? Dry aging reduces water, increasing beef proportion. Also starts to break down the meat -> tenderizing.

K

Nothing scientic, just talk with my local butcher. He does have an article on his website http://www.misterbrisket.com/NewFiles/article01.html

He supplies the local restaurants around here with prime beef and isn't cheap, but you get what you pay for. I can probably dig up some internet refrences to offset mr brisket's shitty online presence, but he's the real deal.

Morton's serves Allen Brother steaks which aren't "the best". Places serving Lobel's are generally a step up. Then of course, above them you have the restaurants serving all the crazy speciality craftsman quality steaks (aren't as many of these places)