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Reasons why New York Sucks - Page 742

post #11116 of 11173
Thread Starter 
the keene's mutton chop is memorable.
post #11117 of 11173
Steak houses sell a lot of Silver Oak.
post #11118 of 11173
Quote:
Originally Posted by Bounder View Post

Quote:
Originally Posted by gomestar View Post

steakhouses - because expense accounts exist.

+1

The problem I have with steakhouses is that they allow for no illusion about how badly you are being screwed. When I go to most restaurants I think, "Wow, this is really good! The chef did a great job!" When I go to a steakhouse I think "Wow! this is really good! I could have cooked this myself at home for 1/10 the price!"

this reminds me of something. Back when I lived on the UES, I would frequent this one bar and eventually became buddy buddy with one of the bartenders. One day he goes "yo Gome, you want any steaks? I got a guy coming." Totally weird. Next thing you know, a van pulls up, this big black guy named Tyrone jumps out, and he and the bartender start wheeling and dealing steaks. Tyrone also had a healthy supply of salmon and lobster tails (and probably a bunch of other shit). Turns out Tyrone worked in food distribution, specifically steakhouses, and at the end of the day he'd make some calls and try to unload inventory where he could. So I bought me some steaks. Wound up with two giant and beautiful bone-in ribeyes that cost like $11-12 each. Damn they were good.
post #11119 of 11173
Quote:
Originally Posted by GreenFrog View Post

What are everyone's thoughts on Peter Luger?

 

The burger is excellent and very reasonably priced for what you get.

The steak is more a bucket list item than a to-die-for dish.

post #11120 of 11173
Destefano's is the hidden gem of steakhouses. Better than luger, imo.
post #11121 of 11173
You guys really feel steak is that over priced? I think peter luger for 2 is like $100 (before anything else)? it's over priced vs. you cook yourself, but only say 2 to 3 times, not too bad...

p.s. I don't drink much, so that might explains...
post #11122 of 11173
Thread Starter 
This was a common topic back when SField used to post. I eventually came around to his view.

The point I think is that it's no longer so hard to get top end beef, whereas it used to be that you had to go to a restaurant. Now you can get dry-aged prime at retail without much difficultly. Second, the markup for cooking it (and for staff, facilities, overhead, etc.) may be justified on a strict cost basis (what it costs them to do all that). However, I can pretty easily replicate what they do at home. In fact, two weeks ago, I did: dry aged porterhouse, tasted just as good as any steakhouse. Except my sauce was way better.

So, it's not like they're cheating you. It's just that I can do that myself, just as well if not better, for way less. When I eat out, I prefer to get something I couldn't do, or not as well, or wouldn't have thought of.
post #11123 of 11173
And now that everyone has a sous vide it's pretty easy to get that steak perfect every time.
post #11124 of 11173
Quote:
Originally Posted by gdl203 View Post

Waiting no for someone, killing time if they're early / before they need to be somewhere... It's more comfortable to wait in your car in those situations. Not to mention not getting a ticket.
... making/finishing a call on Bluetooth ...
post #11125 of 11173
Quote:
Originally Posted by Manton View Post

This was a common topic back when SField used to post. I eventually came around to his view.

The point I think is that it's no longer so hard to get top end beef, whereas it used to be that you had to go to a restaurant. Now you can get dry-aged prime at retail without much difficultly. Second, the markup for cooking it (and for staff, facilities, overhead, etc.) may be justified on a strict cost basis (what it costs them to do all that). However, I can pretty easily replicate what they do at home. In fact, two weeks ago, I did: dry aged porterhouse, tasted just as good as any steakhouse. Except my sauce was way better.

So, it's not like they're cheating you. It's just that I can do that myself, just as well if not better, for way less. When I eat out, I prefer to get something I couldn't do, or not as well, or wouldn't have thought of.

+1

For me, it comes down to intangibles. The chef is using an expertise I don't have to select the menu and prepare the dishes. They are being attractively/artistically presented. At a steakhouse, some guy is grilling a steak and slapping it on a plate.

I am, I suppose, aware that the 20 dollar appetizer I just ate probably consisted of 20 cents worth of ingredients. Yet it doesn't really bother me because it is not something I am capable of reproducing. What I am really paying for is the skill with which it conceived and produced. A baked potato, not so much.

Quote:
Originally Posted by Piobaire View Post

And now that everyone has a sous vide it's pretty easy to get that steak perfect every time.

Sadly, I am disappointed with sous vide steaks. While sous vide does allow for incredible consistency, they are much better properly grilled.
post #11126 of 11173
Quote:
Originally Posted by Bounder View Post

Sadly, I am disappointed with sous vide steaks. While sous vide does allow for incredible consistency, they are much better properly grilled.

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Read the whole thing and follow precisely. Make sure the pan is smoking hot and that you've patted the steak completely dry. Perfect crust every single time.
post #11127 of 11173
Quote:
Originally Posted by Piobaire View Post

Quote:
Originally Posted by Bounder View Post

Sadly, I am disappointed with sous vide steaks. While sous vide does allow for incredible consistency, they are much better properly grilled.

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Read the whole thing and follow precisely. Make sure the pan is smoking hot and that you've patted the steak completely dry. Perfect crust every single time.

It's not the crust. I find the flavors in sous vide steaks slightly "washed out". I think this might be because grilled steak loses a lot of moisture (as much as a third of the uncooked weight, IIRC) whereas a sous vide steak loses almost none.

This isn't a huge problem with meat that is going to take a sauce, but for me, it makes a steak eaten by itself kind of disappointing.
post #11128 of 11173

Now this is the kind of weather I can get behind. Don't know how Greg wore his schneider coat at 50 something.

post #11129 of 11173
Quote:
Originally Posted by patrickBOOTH View Post

Destefano's is the hidden gem of steakhouses. Better than luger, imo.

Can't get behind them bc the meat comes out on a cold serving plate. It turns cold 3/4 way into the meal.
post #11130 of 11173
Quote:
Originally Posted by Manton View Post

This was a common topic back when SField used to post. I eventually came around to his view.

The point I think is that it's no longer so hard to get top end beef, whereas it used to be that you had to go to a restaurant. Now you can get dry-aged prime at retail without much difficultly. Second, the markup for cooking it (and for staff, facilities, overhead, etc.) may be justified on a strict cost basis (what it costs them to do all that). However, I can pretty easily replicate what they do at home. In fact, two weeks ago, I did: dry aged porterhouse, tasted just as good as any steakhouse. Except my sauce was way better.

So, it's not like they're cheating you. It's just that I can do that myself, just as well if not better, for way less. When I eat out, I prefer to get something I couldn't do, or not as well, or wouldn't have thought of.

Agree with this but for one detail. Do you use the technique of searing on cast iron then high temp in the oven? For me living in a highrise without powerful venting to the exterior, the smoke generating cooking steak is too much of a nuisance.
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