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Vegas - Page 2

post #16 of 26
Thread Starter 
I don't know but I would imagine they would be good because the quality of the meat is spectacular... better marble than I have seen in almost any restaurant, for just the plain vanilla omaha steaks. Haven't tried the private reserve yet, but heard good things, there are some great deals on private reserve right now, and generally the prices aren't bad, I just ordered 12 steaks (4 8 oz filet, 8 8 oz top sirloin) for about $70 shipped.
post #17 of 26
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Good call on Peter Luger's though. I was just there on Friday and probably had the steak of my life. We ended up walking across the Williamsburg bridge back in to town to work that sucker off. Ended up topping the night off with dessert at Katz (full pastrami) at around 2am. Best pastrami I've ever had, but over a pound of it is a bit much after your stomach is already full of steak.
Whoa... That sounds like a meal to top off my dream day. PL and Katz are two of my favorite places to eat. Katz is the last best Jewish Deli in NYC. Second Ave and Carnegie have gone to hell over the past few years.
post #18 of 26
Thread Starter 
how much did luger's set you back btw? Last time I was there, me and a couple guys had kobe ribeyes, dessert, and drinks, and the tab was like $400... luckily my buddy had had a great day at foxwoods and picked up the tab.
post #19 of 26
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i've never tried omaha steaks... haven't cooked much since i moved into this tiny apartment and lost my grill. any idea if they still taste good pan-seared and finished off in the oven?
If you are going to cook steaks in a pan, buy a cast iron skillet with the ridges in the bottom, like a grill. Works like a charm, you can cook an excellent steak that way.
post #20 of 26
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If you are going to cook steaks in a pan, buy a cast iron skillet with the ridges in the bottom, like a grill. Works like a charm, you can cook an excellent steak that way.
I could do without the ridges (they impede crust formation), but cast iron is the way to go. Salt, pepper, and oil both sides of the steak and let sit for 5 minutes. Preheat a cast iron skillet in a 500 degree oven. Transfer the skillet to a red-hot stove. Sear the steak for 30 seconds to 1 minute per side. Transfer the skillet to the 500 degree oven and cook steak 2 to 3 minutes per side. Let steak rest for 5 minutes before serving. It's better than any grilled steak that I've ever had.
post #21 of 26
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I could do without the ridges (they impede crust formation), but cast iron is the way to go. Salt, pepper, and oil both sides of the steak and let sit for 5 minutes. Preheat a cast iron skillet in a 500 degree oven. Transfer the skillet to a red-hot stove. Sear the steak for 30 seconds to 1 minute per side. Transfer the skillet to the 500 degree oven and cook steak 2 to 3 minutes per side. Let steak rest for 5 minutes before serving. It's better than any grilled steak that I've ever had.
When you say "transfer the skillet to the 500 degree oven... cook steak 2-3 mins. per side". Do you still have to turn them around even though its in the oven?
post #22 of 26
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When you say "transfer the skillet to the 500 degree oven... cook steak 2-3 mins. per side". Do you still have to turn them around even though its in the oven?
Yes. The skillet still has a heck of a lot of residual heat, and you'll burn the steak otherwise.
post #23 of 26
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how much did luger's set you back btw?  Last time I was there, me and a couple guys had kobe ribeyes, dessert, and drinks, and the tab was like $400... luckily my buddy had had a great day at foxwoods and picked up the tab.
Luger's with wine is about $80-100/person. That is still better than Morton's, which is ridiculous and not even on par with the quality of PL.
post #24 of 26
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how much did luger's set you back btw?
my friends all wanted to stick to beer, so the tab came out to be around 65/head. Steak for six, frittes for six, creamed spinach for six and two rounds of drinks each.
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Whoa... That sounds like a meal to top off my dream day. PL and Katz are two of my favorite places to eat.  Katz is the last best Jewish Deli in NYC. Second Ave and Carnegie have gone to hell over the past few years.
Carnegie blows goats. I want my fifteen dollars back from that place. That day was my dream day... while heading uptown from Katz at around 2am, I picked up the most beautiful girl on the train. We ended up going to some club for drinks till 4.
post #25 of 26
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That day was my dream day... while heading uptown from Katz at around 2am, I picked up the most beautiful girl on the train. We ended up going to some club for drinks till 4.
Pretty impressive considering you had about 20 lbs. of meat and beer in your gut. Cute girl too. I had a day like that two weeks ago. It went, 18 holes of golf, dip in the ocean, steak dinner (from parents dinner party), drinking $2 PBRs at an East Village dive bar, meeting a girl, closing the deal. Katz's would have made it slightly better though.
post #26 of 26
Thread Starter 
I've made some pretty mean steaks in skillets before, but I still prefer the taste of a nice charcoal grill. The key is really high quality meat. Incidentally, one thing I heard from a few top steakhouse chefs is that there is a lot of debate over seasoning versus the natural taste of the meat, some of them just use salt/pepper to accentuate the natural grilled taste of the meat, others use a blend of herbs.
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