Expensive steakhouses are overrated

[Legal]

you sound like you know your meat. pause but no pun intended

what cuts do you like the best?

Ribeye is my go to. At minimum, you'll usually get good marbling. You can run into the occasional steak that has too much fat in the middle, or weren't trimmed well, but your odds are lower of having that happen at a good steakhouse, or higher quality cuts at the store.

Also, you're probably more likely to find grass-fed/finished or dry aged ribeyes at the store than you are other cuts, just based off popularity, and usually the steak is good enough that you've got plenty of options on how you want to cook it.

 

[beenz]

Ribeye is my go to. At minimum, you'll usually get good marbling. You can run into the occasional steak that has too much fat in the middle, or weren't trimmed well, but your odds are lower of having that happen at a good steakhouse, or higher quality cuts at the store.

Also, you're probably more likely to find grass-fed/finished or dry aged ribeyes at the store than you are other cuts, just based off popularity, and usually the steak is good enough that you've got plenty of options on how you want to cook it.

ribeye is my second fav after the porterhouse.

 

[Legal]

ribeye is my second fav after the porterhouse.

I wish I could make sense of why I don't get enthusiastic about porterhouses, because strips are probably my second favorite. I think it's because I'm not really a filet fan.

I'm trying to get into different cuts, though. I'm ashamed to say I've never had picanha. Never been to Fogo de Chao, and I haven't been able to find top sirloin with the fat cap to be able to make it at home.

 

[Luke Cage]

Ribeye is my go to. At minimum, you'll usually get good marbling. You can run into the occasional steak that has too much fat in the middle, or weren't trimmed well, but your odds are lower of having that happen at a good steakhouse, or higher quality cuts at the store.

Also, you're probably more likely to find grass-fed/finished or dry aged ribeyes at the store than you are other cuts, just based off popularity, and usually the steak is good enough that you've got plenty of options on how you want to cook it.

Went out and bought some ribeyes this weekend.

 

[Legal]

Went out and bought some ribeyes this weekend.

How were they?

 

[Luke Cage]

How were they?

Haven't cooked them yet, gonna prepare it for dinner tomorrow for me and my girlfriend. probably just with broccoli and mashed potatoes.
she don't like mushrooms otherwise i'd make a mushroom gravy with it too. might try a pepper sauce.

 

[Legal]

Haven't cooked them yet, gonna prepare it for dinner tomorrow for me and my girlfriend. probably just with broccoli and mashed potatoes.
she don't like mushrooms otherwise i'd make a mushroom gravy with it too. might try a pepper sauce.

If I could throw a suggestion out there, if the steaks are pretty thick, throw them in a rack on a baking pan, and salt them down today, so they can dry brine until you cook them tomorrow. It's a damn cheat code, and gives a little less seasoning work to do later.

And you could swap out the broccoli for some broccolini. Pure piff.

 

[At30wecashout]

If I could throw a suggestion out there, if the steaks are pretty thick, throw them in a rack on a baking pan, and salt them down today, so they can dry brine until you cook them tomorrow. It's a damn cheat code, and gives a little less seasoning work to do later.

And you could swap out the broccoli for some broccolini. Pure piff.

Fam I used to do this same method. I would have it on a rack in open air for a couple of days though in the fridge to "age" it. My god, the meat would be so damn tender and letting the air dry the outside made the crusts incredible.

 

[Legal]

Fam I used to do this same method. I would have it on a rack in open air for a couple of days though in the fridge to "age" it. My god, the meat would be so damn tender and letting the air dry the outside made the crusts incredible.

Bruh, it's a cheat code. It's almost GUARANTEED to make sure it comes out tender. Gives you plenty of leeway if you're trying out a new method for cooking, or using a new grill, pan, or stove you aren't used to.

And as backwards as it sounds, it helps a lot of people keep their sodium down if they're monitoring it.

 

[Wig Twistin Season]

I can only speak for fogo de Chao but absolutely. $40ish for lunch/$60ish for dinner. They give you a lil thing that is like a stop side and you flip it to green if you want more, and red if you don't.

They just bring a constant selection of amazing meat to you. Great salad/meats/cheese/fruit selection.

Steaks besides the table side gets expensive; $100-150 for wagyu and $98 for dry aged, but they're meant for 4 people

Just ate brunch there yesterday with my old lady.



I diet through the week and eat my cheat meal on Sundays. That spot was worth the bread I paid. Will go back. Those polenta fries with the fried plantain and various cuts. Fire.

 

[At30wecashout]

Bruh, it's a cheat code. It's almost GUARANTEED to make sure it comes out tender. Gives you plenty of leeway if you're trying out a new method for cooking, or using a new grill, pan, or stove you aren't used to.

And as backwards as it sounds, it helps a lot of people keep their sodium down if they're monitoring it.

Oh for sure. If they follow recipes how they usually say to do it, you put way more salt on the meat with the expectation it will be left behind in the pan/lost in the grilling. Letting is brine guarantees you get more flavor with less by letting it work. The best part is when you do cook, all you have to worry about are the herbs since the salt flavor is on the interior as well. shyt, now I wanna pick up a porterhouse.

 

[Legal]

Oh for sure. If they follow recipes how they usually say to do it, you put way more salt on the meat with the expectation it will be left behind in the pan/lost in the grilling. Letting is brine guarantees you get more flavor with less by letting it work. The best part is when you do cook, all you have to worry about are the herbs since the salt flavor is on the interior as well. shyt, now I wanna pick up a porterhouse.

If I wasn't about to step out for the week on Thursday, I'd be contemplating throwing down a steak this weekend.

 

[☑︎#VoteDemocrat]

Ate at one last night. Felt disgusted with how much money I spent for the price.

 

[Double Burger With Cheese]

If you spend enough money plus know the right people, a lot of the top steakhouses will have private rooms in the back. It’s damn near impossible to eat regular after that lol. It’s a spot midtown Atlanta (not gonna say the name) me and my people go to. Gotta go through the back entrance and literally walk through the kitchen and through a maze of shyt and it’s a few private rooms. Got they own servers down there and fit like 10-12 people.


You still pay regular price and order from the menu but everything is private and in the bottom of the restaurant. Not the regular type private, but hidden type private. We can smoke weed and all that shyt. Do whatever we want. Got a tv all kind of shyt. The food good but low key be secondary for real

 

[Bleed The Freak]

Texas De Brazil is the shyt