Originally Posted by dkzzzz
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.