Has anyone ever gone to Peter Lugers? Is it worth going to, compared to all the steakhouses in NYC?
Expensive steakhouses are overrated
- Thread starter CapitalforCapital
- Start date
Rasille
(Rah.Zil.E)
They’re not overrated to women
Because 8 times outta 10 they aint paying
Rasille
(Rah.Zil.E)
Exactly lol
Pegasus Jackson
Trump's Amerikkka
A lot of nikkas order their steaks cooked to the point where they could be used in the Stanley Cup finals. You ignorant fukks deserve what you get if that's the case.
Wink Beaufield
Superstar
you aint neva had Micheal Jordan Steakhouse?
And I found some new smiley material off that spot:
the difference is in how you cook it though.
Morton’s downtown, Ocean Prime in Beverly Hills, STK in Westwood/Beverly hills, try and see if you think flemings still got it lol
I would say maestros but I haven’t ate there yet as I have the others
Biggest difference between what you cook at home and at top tier steakhouses is quality of the beef they're sourcing. Even going to upper end supermarkets, it's a bit of a mixed bag, whereas most upscale steakhouses have a smaller pool of dedicated sources. Not to mention a lot of them do their own aging, or have the supplier age the meat differently than what you'd get at the store. I will say though, if you're going to a higher end steakhouse and they don't have ANY dry aged steaks, they're on some bullshyt.
Other than that, honestly, the difference is just salt. A metric fukk ton of it compared to how you probably season your steaks at home. Rhe other differences are equipment. Almost none of us have a Salamander or large scale broiler to cook steaks like some places so. But like mentioned elsewhere, sous vide/cast iron is the go to for cooking at home. That and a little butter basting with some herbs and garlic in the pan is a damn cheat code.
You're right. A porterhouse is the larger, more expensive cut, since it's the full cut with the Filet and Strip included. The T-Bone is really just a Strip steak with even less work done to separate the bone after the Filet is trimmed off.
The Porterhouse is usually a headline for a lot of steakhouses because it's huge as fukk, and can be either sold as a steak for two, or relatively smaller ones can be for people who just want a lot of steak. Not a huge fan, since even on the Strip side of the T-Bone/Porterhouse, there isn't always a lot of marbling.
Other than that, honestly, the difference is just salt. A metric fukk ton of it compared to how you probably season your steaks at home. Rhe other differences are equipment. Almost none of us have a Salamander or large scale broiler to cook steaks like some places so. But like mentioned elsewhere, sous vide/cast iron is the go to for cooking at home. That and a little butter basting with some herbs and garlic in the pan is a damn cheat code.
Filet Mignon actually is an overrated cut of steak imo. It's just the tenderloin cut off of a porterhouse.
I'm no butcher so i might get this wrong. correct me if wrong.
But basically a porterhouse is a T-bone and a Filet Mignon that haven't been separated. Thing is bone add's more flavor, so i'd rather have the bone in portion, ie: the T-bone.
You're right. A porterhouse is the larger, more expensive cut, since it's the full cut with the Filet and Strip included. The T-Bone is really just a Strip steak with even less work done to separate the bone after the Filet is trimmed off.
The Porterhouse is usually a headline for a lot of steakhouses because it's huge as fukk, and can be either sold as a steak for two, or relatively smaller ones can be for people who just want a lot of steak. Not a huge fan, since even on the Strip side of the T-Bone/Porterhouse, there isn't always a lot of marbling.
beenz
Rap Guerilla
I bought ribeye steaks 50% off at aldi the other day. each one is individually vacuum sealed.
made one yesterday with asparagus. that meal only cost me $6, and it was
cook the steak medium rare in my cast iron skillet basted in butter, rosemary and thyme
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beenz
Rap Guerilla
I've heard it's phenomenal. it is just as good as any of the other great steakhouses in NYC.
you sound like you know your meat.Biggest difference between what you cook at home and at top tier steakhouses is quality of the beef they're sourcing. Even going to upper end supermarkets, it's a bit of a mixed bag, whereas most upscale steakhouses have a smaller pool of dedicated sources. Not to mention a lot of them do their own aging, or have the supplier age the meat differently than what you'd get at the store. I will say though, if you're going to a higher end steakhouse and they don't have ANY dry aged steaks, they're on some bullshyt.
Other than that, honestly, the difference is just salt. A metric fukk ton of it compared to how you probably season your steaks at home. Rhe other differences are equipment. Almost none of us have a Salamander or large scale broiler to cook steaks like some places so. But like mentioned elsewhere, sous vide/cast iron is the go to for cooking at home. That and a little butter basting with some herbs and garlic in the pan is a damn cheat code.
You're right. A porterhouse is the larger, more expensive cut, since it's the full cut with the Filet and Strip included. The T-Bone is really just a Strip steak with even less work done to separate the bone after the Filet is trimmed off.
The Porterhouse is usually a headline for a lot of steakhouses because it's huge as fukk, and can be either sold as a steak for two, or relatively smaller ones can be for people who just want a lot of steak. Not a huge fan, since even on the Strip side of the T-Bone/Porterhouse, there isn't always a lot of marbling.
pause but no pun intendedwhat cuts do you like the best?
BlaccSunrise
Superstar
Lobster > trash ass steak