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Why people go to Steak Houses? - Page 4

post #46 of 147
You obviously don't like steak, so it's no surprise you don't like steak houses. I'm not sure what the big mystery is, it's just a food you don't like. I'm not a fan of oysters, but I don't wonder aloud why people eat them, or go to oyster bars. I myself would eat a medium rare bone-in dry-aged Ribeye 3 times a week if I could afford it.
post #47 of 147
Thread Starter 
Quote:
Originally Posted by Brian278 View Post
You obviously don't like steak, so it's no surprise you don't like steak houses. I'm not sure what the big mystery is, it's just a food you don't like. I'm not a fan of oysters, but I don't wonder aloud why people eat them, or go to oyster bars. I myself would eat a medium rare bone-in dry-aged Ribeye 3 times a week if I could afford it.
That is not true .I love a good stake ,but to me a good stake is seared . marinated , grilled, accompanied by great sauce and sides (roasted artichokes) something along the lines of what Piobare have described. Alas, all I get is semi-raw cow packaged as a "great meal" at $45.00. My last stake-house nightmare was at Walensky in NYC , what a waste of my pepsin.
post #48 of 147
I'm not certain why, but most restaurants, even fine restaurants, serve an abysmal steak. To get a decent steak, I find that you either need to grill it yourself [which is ironically unbelievably easy] or go to a steakhouse.
post #49 of 147
When you say buffet I am sure you mean something like Hometown Buffet; but, I don't see anything wrong with the "buffet" style lunches of the NYC deli. While not flat rate all you can eat, it is still a similar notion. I love being able to have a little bit of caesar salad, some sweet and sour pork and tri color pasta salad now and then for lunch. It's about packing a lot of little tastes and flavors into your mid-day meal.
post #50 of 147
Well, I love steak, and I must say that there are a lot of steakhouses out there that are pretty disappointing. Yes, there are some that are great, but many of them can't even cook a steak as well as I do. And it's those mediocre ones that seem to feel they can get away with exorbitant prices, sloppy service, limited options, and vomitous decor just because they're some faux-bastion of manly meatiness and bygone ages. They are proclaiming to the world that they only do one thing, and then they don't even do that well.

If I want oysters, I go to an oyster bar. If I want steak, I go to a normal restaurant and order a steak.
post #51 of 147
Quote:
Originally Posted by dkzzzz View Post
That is not true .I love a good stake ,but to me a good stake is seared . marinated , grilled, accompanied by great sauce and sides (roasted artichokes) something along the lines of what Piobare have described. Alas, all I get is semi-raw cow packaged as a "great meal" at $45.00. My last stake-house nightmare was at Walensky in NYC , what a waste of my pepsin.
They do all of the above at almost any high-end steak house except marinate it (and it's often broiled, not grilled). Marinating premium dry-aged beef just masks the flavor, which is why it you don't see it in expensive steak restaurants with premium cuts. So does sauce, though you can get Hollandaise and/or Bernaise at nearly any steak house. You typically order the sides a la carte, so you don't have to get mashed potatoes. I prefer lyonnaise potatoes myself. I assume you're referring to Smith & Wollensky in NYC, not my favorite chain and their sides are lacking, I'll admit. You can order your steak medium-well, if you must. It kills the texture you get with the warm, red center, and changes the flavor a bit, which is why steak aficionados cringe when others order a $45 steak overcooked, but to each their own I suppose. It's just that the steak houses you described are meant to focus the meal on the beef, which is what people are paying for, and so that's their traditional preparation. You apparently don't like the taste of medium rare premium steak, which is fine, but quite a few people find it without equal when it's the good stuff. It would certainly be the entree for my last meal.
post #52 of 147
I think maybe you've only been to Outback.

There are some really wonderful steak houses... Sparks, Lugers etc...

A fine piece of beef that has been dry aged for a few months is certainly a great thing. This usually doesn't need much sauce or too many spices.

Good steak houses will also have some great side dishes. I personally like a really well grilled portobello mushroom (prepared with some lemon juice, olive oil and garlic), and things like that.

Granted, some of the steak house culture I don't always like, but to dismiss the whole genre would be unfortunate if you appreciate good meat.
post #53 of 147
Thread Starter 
Quote:
Originally Posted by Violinist View Post
I think maybe you've only been to Outback.

There are some really wonderful steak houses... Sparks, Lugers etc...

A fine piece of beef that has been dry aged for a few months is certainly a great thing. This usually doesn't need much sauce or too many spices.

Good steak houses will also have some great side dishes. I personally like a really well grilled portobello mushroom (prepared with some lemon juice, olive oil and garlic), and things like that.

Granted, some of the steak house culture I don't always like, but to dismiss the whole genre would be unfortunate if you appreciate good meat.

My disapproval of some S-houses comes form the notion that S-house provides zero added value to dry-aged peace of muscle. They make close to zero effort to make that semi-rotten peace of flesh a real meal.
I think S-houses are a basic rip-off with a lousy service, talkative waiters, tacky decorum and bad cooking.
But every middle manager, every car-dealer, every aspiring partner at backwater law-firm is dying to go there for one "great" meal and awful cigars afterwards, followed by a trip to a local strip-club.
I guess I don't just dislike their food I loath the whole Steak-house "culture".
post #54 of 147
Quote:
Originally Posted by dkzzzz View Post
My disapproval of some S-houses comes form the notion that S-house provides zero added value to dry-aged peace of muscle. They make close to zero effort to make that semi-rotten peace of flesh a real meal.
I think S-houses are a basic rip-off with a lousy service, talkative waiters, tacky decorum and bad cooking.
But every middle manager, every car-dealer, every aspiring partner at backwater law-firm is dying to go there for one "great" meal and awful cigars afterwards, followed by a trip to a local strip-club.
I guess I don't just dislike their food I loath the whole Steak-house "culture".

So if this is where your co-workers like to go, as you told us in the OP, are you a middle manager, car dealer, or an aspiring partner in a backwater law firm? Also, do you look for full contact lap dancing strip joints after your meal?
post #55 of 147
A good steakhouse has access to a higher grade of beef than you can find in most stores. They also have neat tricks in their kitchen like double-sided broilers which are a lot hotter than your oven at home.

Like all restaurants, most are disappointing..... but find a good one and it's worth it. Bone's in Atlanta is on that list.
post #56 of 147
Quote:
Originally Posted by dkzzzz View Post
That is not true .I love a good stake ,but to me a good stake is seared . marinated , grilled, accompanied by great sauce and sides (roasted artichokes) something along the lines of what Piobare have described.
Alas, all I get is semi-raw cow packaged as a "great meal" at $45.00.
My last stake-house nightmare was at Walensky in NYC , what a waste of my pepsin.

You say you like a good stake [sic], but you want it marinated and smothered in a sauce? You've no idea what a good steak tastes like. A good piece of meat needs nothing more than kosher salt and fresh cracked pepper. The steak oozes its own saucy goodness, no need for anything else.

I had my steak tonight seared medium rare, with nothing more than salt and pepper. Simple and delicious.
post #57 of 147
Quote:
Originally Posted by dkzzzz View Post
Your 5th grade grammar skills impress me much more than your thoughts.
Quote:
Originally Posted by lawyerdad View Post
It's tough to get much out of a book you can't read.
My new signature has been born.
post #58 of 147
I just cook my own steak. Mostly because I can't afford a steak house. Also because I can't drink wine at a steak house. I must say, though, that I'm getting really good at cooking steak, considering I started experimenting about 4 months ago.
post #59 of 147
Quote:
Originally Posted by dkzzzz View Post
My disapproval of some S-houses comes form the notion that S-house provides zero added value to dry-aged peace of muscle. They make close to zero effort to make that semi-rotten peace of flesh a real meal. I think S-houses are a basic rip-off with a lousy service, talkative waiters, tacky decorum and bad cooking. But every middle manager, every car-dealer, every aspiring partner at backwater law-firm is dying to go there for one "great" meal and awful cigars afterwards, followed by a trip to a local strip-club. I guess I don't just dislike their food I loath the whole Steak-house "culture".
If you were to stereotype anymore I'd start to think you're Bill O'Reilly. BTW: Buy Alberta beef. It's good.
post #60 of 147
I love a good stake, but I prefer it through the heart.
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