Sounds good, what kind of tricks?? I get good steak, but mine never comes out as good as a restaurant.I don't go out to dinner for a steak. I can make any steak better than any restaurant and save a ton of money in the process
Its generally a hard thing to get higher end restaurant quality beef outside of buying a half/whole from the correct people. High end beef goes directly to the restaurants or their supply houses. Many high end steak houses will have 500 to 2 mil in beef in the lockers ageing.I buy a whole cow from a local farmer yearly. When I run out of the steak cuts my local Meijer has phenomenal cuts of meat. I would put their ribeye and filet (most common steak cuts we eat) on par with most any restaurants cuts of meat. Also have a local bison farm I'll get steak cuts from.
Half these restaurants want to add some bs glazing, or cooked in this or that. Screw that. A good steak needs nothing more than a little Himalayan salt and fresh cracked black pepper, and even that's not neccessary
I split a half with a buddy from a local farmer who raises good beef. (Not exactly sure the breed right now.) I am not a decent cook by any means. I just can't quite figure out the steaks. My wife is great with cooking but the grill is not her favorite device. Maybe longer aging?? I have heard room temp before the grill?? I like my steaks on the rare side.Its generally a hard thing to get higher end restaurant quality beef outside of buying a half/whole from the correct people.
1st off I dont think I've ever been to a restaurant that offers a 3# porterhouse without it being a challenge of some sorts. I wouldn't spend $30-40 per pound (restaurant pricing) on something i can get for $15 per pound. 2nd, I'm not a fan of porterhouse or t-bones as you're getting a miniscule filet with NY strip steak which I personally, don't think are worth a damn.Its generally a hard thing to get higher end restaurant quality beef outside of buying a half/whole from the correct people. High end beef goes directly to the restaurants or their supply houses. Many high end steak houses will have 500 to 2 mil in beef in the lockers ageing.
What is the cost for a great steak in a restaurant to you?
What would you spend on a 3lb Porterhouses in one of say, Ramseys restaurants?
I agree with that... I like a straight up steak.A good steak needs nothing more than a little Himalayan salt and fresh cracked black pepper, and even that's not neccessary
Ribeye is my choice.(We prefer ribeye or filet)
Me too. Wife and youngest like filet moreRibeye is my choice.
Wife prefers the filet too. She changed some lately and not much of a meat eater. Plus she is the A1 user... Ugh.Wife and youngest like filet more
If your ever in Vegas when we are, I would buy you a unbelievable 2" Porterhouse dinner. Sorry it's a 32 Oz Porter or a 36 Oz Tomahawk.1st off I dont think I've ever been to a restaurant that offers a 3# porterhouse without it being a challenge of some sorts. I wouldn't spend $30-40 per pound (restaurant pricing) on something i can get for $15 per pound. 2nd, I'm not a fan of porterhouse or t-bones as you're getting a miniscule filet with NY strip steak which I personally, don't think are worth a damn.
Ramsey is nothing more than a name like Nike, and I sure as hell ain't paying Nike prices
If you'd like to buy me a Ramsey steak at 1 of his restaurants I'd be happy to reform my opinion, if it's better than what I cook on my weber kettle (We prefer ribeye or filet)
I stopped reading right there. T-bones and porterhouses are the only cuts that qualify as steaks. Tomahawks get half credit, they at least look cool and still have a bone. Everything else is pretend steak.1st off I dont think I've ever been to a restaurant that offers a 3# porterhouse without it being a challenge of some sorts. I wouldn't spend $30-40 per pound (restaurant pricing) on something i can get for $15 per pound. 2nd, I'm not a fan of porterhouse or t-bones as you're getting a miniscule filet with NY strip steak which I personally, don't think are worth a damn.
Exactly.I stopped reading right there. T-bones and porterhouses are the only cuts that qualify as steaks. Tomahawks get half credit, they at least look cool and still have a bone. Everything else is pretend steak.
T bones and Porterhouse are New York strips and Tenderloins (filets). Porterhouse has a larger Tenderloin cut.I stopped reading right there. T-bones and porterhouses are the only cuts that qualify as steaks. Tomahawks get half credit, they at least look cool and still have a bone. Everything else is pretend steak.
I disagree, t-bones and porterhouses are enhanced strips plus enhanced fillets and are much better than the sum of the parts. The bone gives both the fillet and the strip much richer flavor than either have separately. The fillet also benefits from the little bit of fat on the strip. The bone also adds some flavor to the ribeye in a tomahawk but it still suffers from the major problem with ribeyes.T bones and Porterhouse are New York strips and Tenderloins (filets). Porterhouse has a larger Tenderloin cut.
I get neutered T bones, because we also order the filet. (Wife requests them)
When you get a beef you get to pick which cuts you want. An either or.
Tomahawks are the ribeyes with the bone.
Many restaurants ruin good meat, but as Emeril said “I don't know where you get your meat but where I get mine it doesn't come seasoned” does apply. Seasoning on a steak makes it great. That glazing is likely a tenderizer. I enjoy a great steak out, but only if it is prime. Very few places serve prime under $50.I buy a whole cow from a local farmer yearly. When I run out of the steak cuts my local Meijer has phenomenal cuts of meat. I would put their ribeye and filet (most common steak cuts we eat) on par with most any restaurants cuts of meat. Also have a local bison farm I'll get steak cuts from.
Half these restaurants want to add some bs glazing, or cooked in this or that. Screw that. A good steak needs nothing more than a little Himalayan salt and fresh cracked black pepper, and even that's not neccessary
Copy Ruth’s Chris for one. Get a plate that can withstand 500-550 in your oven, heat that plate. Fast cook your steak to rare on your grill, put a tablespoon or so of butter on the hot plate throw some fresh minced parsley in the butter and put the steak on top of the sizzling plate. MmmmmSounds good, what kind of tricks?? I get good steak, but mine never comes out as good as a restaurant.
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Never had any Rigid tools. They just don't seem to be stocked much around here. I always heard they were good. Didn't their calendars get watered down??Ridgid tools and more. I have most anything made by Ridgid that can take a battery,even the propane salamander.