Steak Questions

[sushijerk]

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I paid $92 for an australian kobe steak, I was very dissapointed, but will pay obviously outrageous amounts for the chanve at a great steak, on average Ill pay between 40 to 60

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Wtf is australian kobe? This is like saying Chinese champagne. Kobe steak comes from Wagyu breed cows in the Kobe region of Japan, and only there. There has been no kobe steak in America since 2000, when the US banned all beef imports from Japan due to an outbreak of mad cow disease. Any menu which says different is lying to you. However, some farms in America do breed Wagyu cows, which is likely where these places get the meat.

[ScottieK]

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Description? So tender you want to chew it forever. So flavorful that you dare not put anything else on it. So thick you wonder if you can really eat all of it.

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This is an accurate description of a good steak. For me the first bite of the steak needs to almost melt in my mouth with just a little bit of chewiness with a seared, slightly crispy exterior to match.

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Thank you [img]/images/graemlins/grin.gif[/img] I truly love a great steak. My dad taught me how to grill his favorite cut, a filet. Coat with olive oil and ground pepper, cook five minutes over hot charcoal....maybe a little less if medium rare. Also goes for ribeyes and sirloins, but I'm sure applies to most cuts.

My mom sometimes pan-sears her steaks, with some seasonings. And they come out pretty good.

The cut should be thick enough to get the seared outside and warm red/pink center effect. Thin steaks are usually burned to a crisp. Aged steaks are wonderful.

ScottieK

[Yobz]

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The best piece of traditional steak comes from Peter Lugar's in Brooklyn. Single steaks are $30-40 and the porterhouse for two (the best choice imho) is $72. This price is pretty much the standard at most top steakhouses in NYC.


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Been there once, was one of the best meals (if not the best) of my life.

[ChipWrecked]

My uncle, rest his soul, raised White Park breed cattle. I have similar stories of the tenderness and flavor of those steers.

Costco steaks are pretty damn good. Thick and well marbled. I do the olive oil, season with some stuff my wife's sister sends from Switzerland, pan sear. Catch them just as the juice runs clear. Ribeyes. Mmm baby.

If you are ever in Chicago, you can see beef being aged behind glass in the basement lobby of the Palmer House hotel.

[Evan]

I'm going to use this thread to brag.....


I had dinner at Peter Luger last night. 6 of us got the following:

-three "steak for 2" cooked medium rare
-two pieces of bacon each
-2 oders of home fries
-2 orders of creamed spinach
-1 order of french fries
-Cheesecake and ice cream sundaes for desert

Bill was $390 after tax and tip

[Clarkmeister]

no wine?

[guids]

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My grandfather was an angus farmer. The ones he was fattening were fed the corn he grew in his fields every morning and evening. His cows always sold for top dollar. You could see the whole auction house perk up when they announced that his cows were coming up for sale next. They went directly to the finest steak houses in NY and Chicago. When we'd visit the farm when I was a kid, we'd routinely have steaks from his cows. I'll pay $0 for an out of this world steak [img]/images/graemlins/smile.gif[/img]. Unfortunately, he had to give up farming when he had a stroke while I was still young.

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Which is better grass fed or corn fed? I was always told to go for greass fed? Is there a diff?

[sushijerk]

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I'm going to use this thread to brag.....


I had dinner at Peter Luger last night. 6 of us got the following:

-three "steak for 2" cooked medium rare
-two pieces of bacon each
-2 oders of home fries
-2 orders of creamed spinach
-1 order of french fries
-Cheesecake and ice cream sundaes for desert

Bill was $390 after tax and tip

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Nh. Ice cream sundae at Lugar's owns. I need a bucket of that Shalg stuff they put on it. Gonna graduate college in May, celebration dinner is up between Lugar or Morimoto.

[GambleGamble]

Auatralian Kobe
was purchased at Corsa Cucina in the Wynn

[bowens]

Thanks for the responses. So, is it impossible to get a good or great steak at a chain resturant or steakhouse?? I've never been able to eat at some of the places mentioned, so I'm curious about the "other" places. Thanks!