Trompe le Monde
Distinguished Member
- Joined
- Oct 30, 2009
- Messages
- 1,996
- Reaction score
- 218
Ouch.
While the best steaks are on done over charcoal, this just isn't practical in 99% of commercial kitchens. The 2nd best option then (rather than on a pan, or flat top) is a high-temp broiler e.g. Salamander grill. This is what places like Ruth's Chris use
Cant compare merits of 2 items from bad samples. At least in the south and west, Costco stores are supplied with meats from Excel/Cargill. My local stores, at all times, stock USDA-graded Choice and Prime meats at <10$/lb for ribeyes, ny strips, and tenderloin.... in thick thick cuts or whole roasts. Vacuum sealer machine at home means half my freezer is occupied by this stuff.
If you have a store nearby it's worth your time to set up a fun taste test dinner.
While the best steaks are on done over charcoal, this just isn't practical in 99% of commercial kitchens. The 2nd best option then (rather than on a pan, or flat top) is a high-temp broiler e.g. Salamander grill. This is what places like Ruth's Chris use
the fact that you just invoked those restaurants showed that we are in fact discussing incredibly different levels of standards and expectations.
Cant compare merits of 2 items from bad samples. At least in the south and west, Costco stores are supplied with meats from Excel/Cargill. My local stores, at all times, stock USDA-graded Choice and Prime meats at <10$/lb for ribeyes, ny strips, and tenderloin.... in thick thick cuts or whole roasts. Vacuum sealer machine at home means half my freezer is occupied by this stuff.
If you have a store nearby it's worth your time to set up a fun taste test dinner.