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(Washington Post)   You have not experienced true food and wine snobbery until you've read this food critic's account of his search a good steak house in Washington, DC. Bonus hash brown snobbery as well   (washingtonpost.com ) divider line
    More: Amusing, snobbery, W Hotel, filet mignon, wine list, nutmeg, baby foods  
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13524 clicks; posted to Main » on 08 Jul 2012 at 12:15 PM (4 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-07-08 10:33:05 AM  
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How about...no?
 
2012-07-08 10:44:33 AM  
The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!
 
2012-07-08 10:47:17 AM  
In the brief look I got at the article, it seems he didn't try Bobby Vans. I always like that place, although perhaps it's not up to some sort of uber-snob standard.
 
2012-07-08 10:50:04 AM  

St_Francis_P: In the brief look I got at the article, it seems he didn't try Bobby Vans. I always like that place, although perhaps it's not up to some sort of uber-snob standard.


They have a few locations, the one on 15th street near the McPherson Square metro is the one I mean.
 
2012-07-08 11:42:50 AM  
I'll agree with the grass fed steaks. We get some from a local butcher and they are delicious.
 
2012-07-08 12:16:44 PM  
Subbys just mad because the critic gave his favorite outback and red lobster bad reviews.
 
2012-07-08 12:17:17 PM  
Shut up and eat my cold bologna sandwich, then.

Fine, I'll eat it

/stuffs
 
2012-07-08 12:18:13 PM  

NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!


Yeah. His criticism is they serve too much food? Are you shiatting me? If it is too much for you stop eating them when you have had enough.
 
2012-07-08 12:20:41 PM  
The article is irrelevant in so many ways.
 
2012-07-08 12:21:07 PM  

kpaxoid: The article is irrelevant in so many ways.


QFT
 
2012-07-08 12:22:10 PM  
A withering Tom Sietsema critique? What else is new?

/DNRTFA
 
2012-07-08 12:25:00 PM  

NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!


.
.
Everyone in DC should be tarred and feathered, with hot tar preferably.
 
2012-07-08 12:25:30 PM  
Oh sweet mother of God this guy sounds like a total douche!

And I thought I was picky.
 
2012-07-08 12:25:37 PM  

NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!


I've eaten at maybe 4 different Morton's and about the same number of Ruth's and I will say that their sides pretty universally suck. Considering what they charge, they should really be able to do better than the bland, overcooked and over buttered steamtable shiat that they serve now.
 
2012-07-08 12:25:52 PM  
He hates the Capital Grille? I dont know about the one in DC but Ive eaten at the one in NYC by Grand Central and the Strip was excellent.
 
2012-07-08 12:26:32 PM  
Money's too tight for steak.

Still looking for a good steakhouse in southeast MI. Any reccomendations?
 
2012-07-08 12:26:42 PM  
Funny, I already chimed in against this article in the comments on the Post website. He managed to convey no useful comparative information -- only jaded anecdotes. I loves me a good steak, so I've been to 90% of the places he mentions. I am certain I could write a better comparative review.

For me, J&G currently has the best steaks in town (although I agree that the atmosphere blows), with BL&T a narrow second and everyone else trailing.

I will agree to debate anyone with contrary views in this thread, because you are all wrong.
 
2012-07-08 12:27:43 PM  
i favor my food critic served with fava beans and a robust chianti, thank you
 
2012-07-08 12:29:48 PM  
The BLT Steakhouse in Atlanta is awesome, so if the one in DC is similar, it has to be high on the list.

/those popovers are addictive
 
2012-07-08 12:30:21 PM  

drewogatory: NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!

I've eaten at maybe 4 different Morton's and about the same number of Ruth's and I will say that their sides pretty universally suck. Considering what they charge, they should really be able to do better than the bland, overcooked and over buttered steamtable shiat that they serve now.


Yeah, pretty-much this. It's not that they serve too much, it's that what they serve is not up to par witht he rest of the meal, in my opinion. This is why I always get a baked potato and a caesar salad (pretty hard to mess that up). I'm not there for the sides, I'm there for the steak - adnd Morton's never disappoints for me.

And stop dissin' on Outback, y'all. I'd be willing to wager that, in a blind taste test, you'd choose an Outback prime rib over anyone else's.
 
2012-07-08 12:30:22 PM  

NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!


Pointing to restaurants in a sneer and subsequently slobbering down a 14-ouncer - I don't know. There seems to be an inconsistency. I know, I'm not American. 14 ounces of meat may just be what you Yanks call a small portion or something.
 
2012-07-08 12:31:28 PM  
Article is looking for good steak on the coasts.

I see a flaw in his logic...

/from Omaha
 
2012-07-08 12:31:52 PM  
The best steak is the one somebody else pays for.

/just like beer
//and pizza
 
2012-07-08 12:32:19 PM  
Bad, but I've seen worse. The lady who reviews for the Globe and Mail in Canada once blasted a legendary restaurant just because it was located in a mini-mall. And I agree with some of the comments in that article that you should order the house specialty in each restaurant, rather than just getting a striploin in each one. Certain places are better known for having different cuts.
 
2012-07-08 12:35:16 PM  
Good thing in NYC I don't have that problem. Love my Keens, Peter Luger can burn to the god damn ground.
 
rpm
2012-07-08 12:36:00 PM  

Benevolent Misanthrope: And stop dissin' on Outback, y'all. I'd be willing to wager that, in a blind taste test, you'd choose an Outback prime rib over anyone else's.


Jasper's will kick its ass seven ways from Sunday.
 
2012-07-08 12:36:00 PM  
Home. On my grill. Cooked to my satisfaction. That's the best steak in this area.
 
2012-07-08 12:41:05 PM  
For $150 per head, I agree.
 
2012-07-08 12:41:32 PM  
If you're ever in Cleveland and want a steak MUCH better than Mortons try Red the Steakhouse. It's not in the most prime location but the food is out of this world good. It's defintely not cheap though, even with a generous gift card from work my bill was still $150 for four courses (anniversary with the wife).
 
2012-07-08 12:41:51 PM  

david_gaithersburg: NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!

.
.
Everyone in DC should be tarred and feathered, with hot tar preferably.


It's summertime. Everything in DC is hot.
 
2012-07-08 12:42:53 PM  

LegacyDL: Good thing in NYC I don't have that problem. Love my Keens, Peter Luger can burn to the god damn ground.


You shut your whore mouth. The Porterhouse for two at Peter Lugar is no doubt the best steak in America. The unique blend of mold in their dry aging room makes it so (seriously).
 
2012-07-08 12:43:36 PM  
 
2012-07-08 12:45:34 PM  
Upper class problems
 
2012-07-08 12:46:57 PM  

LegacyDL: Good thing in NYC I don't have that problem. Love my Keens, Peter Luger can burn to the god damn ground.


I once saw an article on Peter Luger's that showed the aging room - there was schmutz all over the floor, and the grout on the wall tiles desperately needed cleaning. The schmutz looked like beef fat, and not rotten food, but still - one little bit of contamination on the shoes of a worker gets in that, and then it spreads to the meat... no thank you. The floors and walls should be kept operating room clean in a place like that. I will never eat at Peter Luger's.
 
2012-07-08 12:50:08 PM  

Benevolent Misanthrope: LegacyDL: Good thing in NYC I don't have that problem. Love my Keens, Peter Luger can burn to the god damn ground.

I once saw an article on Peter Luger's that showed the aging room - there was schmutz all over the floor, and the grout on the wall tiles desperately needed cleaning. The schmutz looked like beef fat, and not rotten food, but still - one little bit of contamination on the shoes of a worker gets in that, and then it spreads to the meat... no thank you. The floors and walls should be kept operating room clean in a place like that. I will never eat at Peter Luger's.


It's the schmutz that makes the steak at Peter Lugar taste the way it does. See the wikipedia article on dry aging here. They let a good crust of mold form on the outside of the beef, then they clean / trim it off before cooking. At the temps they cook with anything left gets killed dead before you eat it. And before you say mold is always gross, do you eat yogurt? Same concept.
 
2012-07-08 12:50:19 PM  

Warthog: LegacyDL: Good thing in NYC I don't have that problem. Love my Keens, Peter Luger can burn to the god damn ground.

You shut your whore mouth. The Porterhouse for two at Peter Lugar is no doubt the best steak in America. The unique blend of mold in their dry aging room makes it so (seriously).


I prefer my beef without random and unknown microorganisms. Only the microorganisms that were planned to be there, thank you very much.
 
2012-07-08 12:51:01 PM  
I think a news organizations need ME to go visit steak houses. They can pay for my travel and meals. I promise I will visit more then 20 steak houses across America. Most of my reviews will be. "yes, this is a really good steak house, but we should keep trying"
 
2012-07-08 12:52:29 PM  

Warthog: Benevolent Misanthrope: LegacyDL: Good thing in NYC I don't have that problem. Love my Keens, Peter Luger can burn to the god damn ground.

I once saw an article on Peter Luger's that showed the aging room - there was schmutz all over the floor, and the grout on the wall tiles desperately needed cleaning. The schmutz looked like beef fat, and not rotten food, but still - one little bit of contamination on the shoes of a worker gets in that, and then it spreads to the meat... no thank you. The floors and walls should be kept operating room clean in a place like that. I will never eat at Peter Luger's.

It's the schmutz that makes the steak at Peter Lugar taste the way it does. See the wikipedia article on dry aging here. They let a good crust of mold form on the outside of the beef, then they clean / trim it off before cooking. At the temps they cook with anything left gets killed dead before you eat it. And before you say mold is always gross, do you eat yogurt? Same concept.


It's not so much the mold on the outside, it's the salmonella, e. coli, listeria and other microorganisms that can grow in the floor schmutz that bothers me. Having been a cheese maker at one point, I can attest to the damage one pair of shoes can do.
 
2012-07-08 12:52:50 PM  

Braggi: I think a news organizations need ME to go visit steak houses. They can pay for my travel and meals. I promise I will visit more then 20 steak houses across America. Most of my reviews will be. "yes, this is a really good steak house, but we should keep trying"


I never knew Adam Richman has a Fark handle!
 
2012-07-08 12:55:43 PM  
I found that at nearly a dozen restaurants, the recession and over-saturation have taken their toll. A sense of deja vu infused my exploits bowels.
 
2012-07-08 12:56:26 PM  

Benevolent Misanthrope: It's not so much the mold on the outside, it's the salmonella, e. coli, listeria and other microorganisms that can grow in the floor schmutz that bothers me.


Which might be relevant if you are eating dry aged tartare...
 
2012-07-08 12:58:48 PM  
I'm not a huge fan of people (reviewers) who value their opinion so much. While he might make cogent arguments he comes off as a pretentious, whiny douchebag. fark 'em.

/chef
 
2012-07-08 12:59:16 PM  
This guy goes to a steakhouse and orders potato skins and hash browns as sides, and he's trying to set himself up as a food snob?

Here's how you find a perfect steakhouse:

1. Find the place with the best steak. I can guarantee you this will not be a chain restaurant.
2. Order it with a baked potato and some nice, simple steamed or grilled vegetables (things that are nearly impossible to fark up) and a decent bottle of wine.
3. STFU and eat your steak.

It's a STEAK HOUSE. It's all about the steak. If you want a fancy wine list, go to a fancy wine bar. If you want great potato skins, go to, I don't know, TGI Fridays or Hooters or something, because that's chain-restaurant food. If you want great service, you're going to have to leave the US entirely, because waiters here come from spoiled, entitled American stock and none of them thinks of waiting tables as a career.

/The best way to get a perfect steak is to grill it yourself. Even if you're stuck in an apartment where grilling is prohibited, you can still get a damned fine result with nothing but a cast iron skillet, a dab of butter, and a little kosher salt and coarsely ground pepper. Get a nice thick steak from Costco (important: Sam's Club != Costco), or from a good butcher shop (avoid Safeway like the plague), and err on the side of undercooked -- you can always toss it back on the grill for a couple of minutes, but once it's overcooked it's garbage. Check out Alton Brown for the optimum cooking times for different thicknesses and cuts, and don't forget to let it rest for a few minutes after cooking.

//If you like your steak well done, quit pretending you actually like food and go to Outback.
 
2012-07-08 01:01:55 PM  

NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!


To be fair, which I Don't really want to be, restaurants have such an alarming tendency these days to substitute quality with quantity that unless it's one grizzled old guy in his BBQ taking orders, you can be pretty sure that massive platter set in front of you won't be anywhere near worth the inflated price. Some restaurants overdo the small portions, but none of them budget for wasting good food.

/Most places might as well supply a doggie bag with the meal.

Warthog: Funny, I already chimed in against this article in the comments on the Post website. He managed to convey no useful comparative information -- only jaded anecdotes. I loves me a good steak, so I've been to 90% of the places he mentions. I am certain I could write a better comparative review.


That's a big problem with a certain subset of Yelp reviewers. I love the site, but a few people are much more in love with themselves than the food they're supposed to be talking about.
 
2012-07-08 01:02:08 PM  

St_Francis_P: How about...no?


How about Noscript which allowed me to read the article without any BS?

Noscript
Adblock Plus

God Tier interbutt browsing.

--
BMO
 
2012-07-08 01:04:02 PM  

gglibertine: If you want great service, you're going to have to leave the US entirely, because waiters here come from spoiled, entitled American stock and none of them thinks of waiting tables as a career.


Apparently you have neither eaten at a high end joint nor travelled much. There are plenty of career waiters at good joints in the states and service outside of the US is generally far worse.
 
2012-07-08 01:05:04 PM  
Of the best 'steak houses' is the same place you get the best smoked meat in the world: La Charcuterie Hébraique de Montréal, AKA Schwarz's Deli. And it costs a LOT less than $54 bucks.

You can't get wine there, but then again you CAN get a cherry coke and Mrs. Whyte's delicious kosher dills.

/gotta go, getting hungry.
 
2012-07-08 01:05:38 PM  
Hereford house in Kansas City. Order the strip.
 
2012-07-08 01:05:54 PM  

lilplatinum: Benevolent Misanthrope: It's not so much the mold on the outside, it's the salmonella, e. coli, listeria and other microorganisms that can grow in the floor schmutz that bothers me.

Which might be relevant if you are eating dry aged tartare...


I would love to try dry aged tartare or blued someday, it's the only way I can eat beef anymore. I've also got a stomach of iron, so I could deal with whatever's on it.
 
2012-07-08 01:06:48 PM  
He starts off by biatching about no quality steak or wine, then follows up with his favorite place to buy crab cakes. Crab cakes. He specifically only mentions steak once. This guy takes a perfectly primal activity and turns it into an effete, elitist endeavour.

/rich people problems.
 
2012-07-08 01:09:12 PM  

lilplatinum: Subbys just mad because the critic gave his favorite outback and red lobster bad reviews.


Funnily enough, the best steak I've ever eaten was in an Outback Steakhouse, and I've eaten a hell of a lot of steaks across the world, from the same budget chains to the Michelin-starred. It was also incredibly cheap.

For something as pure as steak, these things often depend on the specific chef and the specific local suppliers.


Being non-American, I do have to admit that I find Outback's crass tackiness quite charming in that Americana sort of way, as opposed to how I imagine an American would see it (just actually crass and tacky).
 
2012-07-08 01:09:21 PM  
biggreenboulder.com

My Angus say pooh on Northeastern-centric media. The best steak is right here

jonbryan.com

Good luck looking for anything that's "best" in the DC.
 
rka
2012-07-08 01:11:01 PM  

gglibertine: It's a STEAK HOUSE. It's all about the steak


No it's not *all* about the steak.

It's about the $15 cocktail at the bar while waiting to be seated, it's also about the steak, the white jacketed waiters, the service, the wine list as long as your arm, the desserts and the $50 glass of bourbon at the end. And then hopefully charging everything to your ridiculously padded business expense account.

THAT's what good steak houses are selling. The entire package.

I know how to cook a farking steak. If I just wanted a steak I'd stay home and kick back on my deck with a beer and my grill. I go to a high-end steak house for a hell of a lot more than just a steak.
 
2012-07-08 01:11:52 PM  
If you don't want to break the bank Sam and Harry's on L Street used to have a bone-in ribeye that was excellent for about 50 bucks. The restaurant is dark and somewhat crowded, but it's not as expensive as the rest.

Maybe it's gone. I can't believe he wouldn't include it.
 
2012-07-08 01:14:13 PM  
There is no end to this. Last weekend, i had gourmet poutine.
 
2012-07-08 01:14:31 PM  
Anyone else read that in Gil Chesterton's voice?
 
2012-07-08 01:15:38 PM  

gglibertine: This guy goes to a steakhouse and orders potato skins and hash browns as sides, and he's trying to set himself up as a food snob?

Here's how you find a perfect steakhouse:

1. Find the place with the best steak. I can guarantee you this will not be a chain restaurant.
2. Order it with a baked potato and some nice, simple steamed or grilled vegetables (things that are nearly impossible to fark up) and a decent bottle of wine.
3. STFU and eat your steak.

It's a STEAK HOUSE. It's all about the steak. If you want a fancy wine list, go to a fancy wine bar. If you want great potato skins, go to, I don't know, TGI Fridays or Hooters or something, because that's chain-restaurant food. If you want great service, you're going to have to leave the US entirely, because waiters here come from spoiled, entitled American stock and none of them thinks of waiting tables as a career.

/The best way to get a perfect steak is to grill it yourself. Even if you're stuck in an apartment where grilling is prohibited, you can still get a damned fine result with nothing but a cast iron skillet, a dab of butter, and a little kosher salt and coarsely ground pepper. Get a nice thick steak from Costco (important: Sam's Club != Costco), or from a good butcher shop (avoid Safeway like the plague), and err on the side of undercooked -- you can always toss it back on the grill for a couple of minutes, but once it's overcooked it's garbage. Check out Alton Brown for the optimum cooking times for different thicknesses and cuts, and don't forget to let it rest for a few minutes after cooking.

//If you like your steak well done, quit pretending you actually like food and go to Outback.


I'm not sure you can claim to be giving neutral sensible advice when you tell people to order a baked potato with their steak. 99% of the population would consider that to be distinctly weird.
 
2012-07-08 01:16:21 PM  
prepared a la chef Adam Sobel

Was it cooked by him, or cooked in his style? Even if the latter were true, "a la" is used with feminine nouns, which is a little insulting to poor Mr. Sobel. He should have used "au".
 
2012-07-08 01:18:09 PM  

fireclown: There is no end to this. Last weekend, i had gourmet poutine.


Let me guess, Smoke's Poutinerie?
 
2012-07-08 01:19:10 PM  
Other discoveries: Most of the steakhouses are lit as if they were casinos. Noon looks like 8 p.m. - all the more tempting for a customer to imbibe at lunch.

Who biatches about lighting in a restaurant.
 
2012-07-08 01:19:24 PM  

Bungles: I'm not sure you can claim to be giving neutral sensible advice when you tell people to order a baked potato with their steak. 99% of the population would consider that to be distinctly weird.


Umm I've lived in Germany and the US and noone I know would find it distinctly weird to eat a baked potato with steak. Maybe they do things differently in somalia, but here in the real world that isn't exactly an oddity.
 
2012-07-08 01:19:29 PM  

Bungles: I'm not sure you can claim to be giving neutral sensible advice when you tell people to order a baked potato with their steak. 99% of the population would consider that to be distinctly weird.


What are you basing that on? I find it quite typical in my own experience.
 
2012-07-08 01:19:49 PM  
Steakhouses really are not for diners with sophisticated palates - they are for those who prefer simple meat and potatoes. Which makes the whole idea of high end gourmet joints that go beyond things like aging their beef rather ludicrous.

I wonder at how many of those houses you can get catchup or A1-sauce because a lot of the meat an potatoes crowd really like them.
 
2012-07-08 01:23:37 PM  

Mid_mo_mad_man: Hereford house in Kansas City. Order the strip.


This!
 
2012-07-08 01:24:39 PM  

buckler: Bungles: I'm not sure you can claim to be giving neutral sensible advice when you tell people to order a baked potato with their steak. 99% of the population would consider that to be distinctly weird.

What are you basing that on? I find it quite typical in my own experience.



Perhaps it's an Americanism. I've never come across living in the UK, Australia, or France.

It's a bit like steak with creamy sauces. Lots of place in the world would find it rather perplexing.
 
2012-07-08 01:27:26 PM  
You can make great steak at home if you have a butcher (not Safeway, not Wal-mart, not anyone but a BUTCHER or Costco, or a restaurant supply market) and a little bit of time. There are three secrets:

1. Do not begin cooking your steaks until they have been seasoned and reach room temperature. You cannot microwave them or speed up the process. They must sit out on your counter until they reach room temperature. You may place them in a sealed bag and immerse them in warm water, but not hot water.

2. Cook with a heat source hotter than you think you need, but not so hot that any part of your steak turns black. What you're looking for is dark brown but NEVER black. Do not allow flames to touch your steak. A charcoal grill is a terrible thing for cooking steaks on, unless you wait until they truly are just coals. NO fire. Gas grills work if you have them set up right, but don't let a fire break out. It helps to trim the edge fat from your steak before grilling them. The marbling you want, the edge trim you don't need.

3. Take your steak off the heat at the right time and let it sit for 10 minutes to rest. Heat from the outside will now penetrate inside the steak and cook it through, and the juices will begin to soak back into the meat. Don't cut it until it's been sitting unheated for 10 minutes minimum. It's okay to cover them with foil.
 
2012-07-08 01:27:59 PM  

Bungles: Perhaps it's an Americanism. I've never come across living in the UK, Australia, or France.

It's a bit like steak with creamy sauces. Lots of place in the world would find it rather perplexing.


I've come across it in many countries, it may be more common here than elsewhere but still it is hardly perplexing to match steak and potatoes, its pretty common everywhere even if different places have different method of serving said potato.
 
2012-07-08 01:29:21 PM  

ChaoticLimbs: You can make great steak at home if you have a butcher (not Safeway, not Wal-mart, not anyone but a BUTCHER or Costco, or a restaurant supply market) and a little bit of time. There are three secrets:

1. Do not begin cooking your steaks until they have been seasoned and reach room temperature. You cannot microwave them or speed up the process. They must sit out on your counter until they reach room temperature. You may place them in a sealed bag and immerse them in warm water, but not hot water.

2. Cook with a heat source hotter than you think you need, but not so hot that any part of your steak turns black. What you're looking for is dark brown but NEVER black. Do not allow flames to touch your steak. A charcoal grill is a terrible thing for cooking steaks on, unless you wait until they truly are just coals. NO fire. Gas grills work if you have them set up right, but don't let a fire break out. It helps to trim the edge fat from your steak before grilling them. The marbling you want, the edge trim you don't need.

3. Take your steak off the heat at the right time and let it sit for 10 minutes to rest. Heat from the outside will now penetrate inside the steak and cook it through, and the juices will begin to soak back into the meat. Don't cut it until it's been sitting unheated for 10 minutes minimum. It's okay to cover them with foil.


Number 3 is the ultra critical part, as it is for meat of any kind. Some people have this bizarre terror of letting meat rest before serving.
 
2012-07-08 01:30:14 PM  

Mrtraveler01: Mid_mo_mad_man: Hereford house in Kansas City. Order the strip.

This!


And it's the KC strip!
Would say the Golden Ox in KC but don't know if it's open. Was in high school attending FFA convention last time I dined there
 
2012-07-08 01:30:14 PM  

Gwendolyn: NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!

Yeah. His criticism is they serve too much food? Are you shiatting me? If it is too much for you stop eating them when you have had enough.


I'd like to see a return to restaurants serving normal-sized portions. When an appetizer is more food than the main course, it's a problem. An app is supposed to be small. That's the whole point. Instead of inflating prices higher and higher to cover the cost of ever-larger portions, how about smaller portions made with more care and better-quality ingredients?

The point isn't to stuff your face with as much bland food as possible. It's to enjoy the food you're served.
 
2012-07-08 01:32:57 PM  

lilplatinum: Bungles: Perhaps it's an Americanism. I've never come across living in the UK, Australia, or France.

It's a bit like steak with creamy sauces. Lots of place in the world would find it rather perplexing.

I've come across it in many countries, it may be more common here than elsewhere but still it is hardly perplexing to match steak and potatoes, its pretty common everywhere even if different places have different method of serving said potato.


Potatoes are pretty universal as a side, it was the specifically baked part that I think don't think is at all common globally. Chips, wedges, mash, skins, boiled, yes. Just not baked.
 
2012-07-08 01:33:56 PM  

Mid_mo_mad_man: Mrtraveler01: Mid_mo_mad_man: Hereford house in Kansas City. Order the strip.

This!

And it's the KC strip!
Would say the Golden Ox in KC but don't know if it's open. Was in high school attending FFA convention last time I dined there


Looks like it's still there.

I haven't been there in ages either.

/Tries to visit KC once or twice every couple of years
 
2012-07-08 01:36:29 PM  

Bungles: Potatoes are pretty universal as a side, it was the specifically baked part that I think don't think is at all common globally. Chips, wedges, mash, skins, boiled, yes. Just not baked.


I've had it on at least 4 continents so I can't imagine its as rare as you seem to think... Never in London, but then again the only thing I eat when I'm in London is curry to dull the taste of shiatty beer, so who knows.
 
2012-07-08 01:37:19 PM  
Mushy hashbrowns are a waste of potatoes. That's not snobbery. They taste like warm raw potatoes, that's not a good flavor.
 
2012-07-08 01:37:28 PM  

Mrtraveler01: Mid_mo_mad_man: Mrtraveler01: Mid_mo_mad_man: Hereford house in Kansas City. Order the strip.

This!

And it's the KC strip!
Would say the Golden Ox in KC but don't know if it's open. Was in high school attending FFA convention last time I dined there

Looks like it's still there.

I haven't been there in ages either.

/Tries to visit KC once or twice every couple of years


Now I don't which steakhouse to vist Tuesday before the game.
 
2012-07-08 01:38:35 PM  
Smith and Wollensky, period.

www.smithandwollensky.com

/Tho the NYC one seems to be better.
 
2012-07-08 01:39:17 PM  
How's about we try making a fine foie gras out of all this phony ass dipshiat foodie biatches?
 
2012-07-08 01:39:55 PM  

lilplatinum: Bungles: Potatoes are pretty universal as a side, it was the specifically baked part that I think don't think is at all common globally. Chips, wedges, mash, skins, boiled, yes. Just not baked.

I've had it on at least 4 continents so I can't imagine its as rare as you seem to think... Never in London, but then again the only thing I eat when I'm in London is curry to dull the taste of shiatty beer, so who knows.



I'm not saying you can't order it, I'm saying that no-body usually would.

In any quality restaurant I could order cheese on toast, and they'd no doubt make it for me, but that doesn't mean it's a normal thing that would happen there if I weren't ordering.


The beer comment is rather bizarre though, given the usual beers on tap in the average London pub verses that things usually in a US bar. Unless you're one of the tourists that doesn't realise what bitter is, and thinks beer is served warm?
 
2012-07-08 01:41:18 PM  
 
2012-07-08 01:47:39 PM  
People with expense account problems.
 
2012-07-08 01:48:15 PM  
Kinda sounds like...a joyless fu*king asshole.
 
2012-07-08 01:49:47 PM  

Bungles: The beer comment is rather bizarre though, given the usual beers on tap in the average London pub verses that things usually in a US bar. Unless you're one of the tourists that doesn't realise what bitter is, and thinks beer is served warm?


British Beer is swill, as are most US Macrobrews, but the US micro scene is so big now that you can find decent beer anywhere civilized. I don't get back to the states as often as I would like, but every time I do I always love the beer selection. Kraut beer, while better than US macros, gets boring. US IPAs beat the shiat out of anything I've had in London, although most of the events I've had to suffer through with the Limeys involved weak, watery Guinness - which is among my least favorite ways to get pissed.

Bungles: I'm not saying you can't order it, I'm saying that no-body usually would.


You used the word perplexing, if something is on a menu it is likely not very "perplexing" to the proprieters, let alone "99%" of the world.
 
2012-07-08 01:52:21 PM  
This might be a chain, but they really know how to serve up some delicius cow:
http://www.fogodechao.com/
 
2012-07-08 01:56:19 PM  

lilplatinum: Bungles: The beer comment is rather bizarre though, given the usual beers on tap in the average London pub verses that things usually in a US bar. Unless you're one of the tourists that doesn't realise what bitter is, and thinks beer is served warm?

British Beer is swill, as are most US Macrobrews, but the US micro scene is so big now that you can find decent beer anywhere civilized. I don't get back to the states as often as I would like, but every time I do I always love the beer selection. Kraut beer, while better than US macros, gets boring. US IPAs beat the shiat out of anything I've had in London, although most of the events I've had to suffer through with the Limeys involved weak, watery Guinness - which is among my least favorite ways to get pissed.

Bungles: I'm not saying you can't order it, I'm saying that no-body usually would.

You used the word perplexing, if something is on a menu it is likely not very "perplexing" to the proprieters, let alone "99%" of the world.


You can order a baked potato with custard, if you wanted. They're both on the menu. Staff would find it perplexing.

As someone sitting outside your culture, I can assure you waht you're doing is not commonplace. Maybe to you. Maybe to your local culture. Not to everyone else.


As for your beer references, I think that speaks more about the sort of places you chose to go to drink rather than any of the countries you've named. I'm not sure where they hell you're going to drink "weak watery Guinness" in London. Virtually no-one would drink a stout there, nevermind a "watery" one.
 
2012-07-08 01:58:18 PM  
Obligatory Link
 
2012-07-08 02:01:21 PM  

Subdue their bellies: Money's too tight for steak.

Still looking for a good steakhouse in southeast MI. Any reccomendations?


Drive to Toledo and visit the original Mancy's steakhouse.
 
2012-07-08 02:02:01 PM  

Bungles: As for your beer references, I think that speaks more about the sort of places you chose to go to drink rather than any of the countries you've named. I'm not sure where they hell you're going to drink "weak watery Guinness" in London. Virtually no-one would drink a stout there, nevermind a "watery" one.


Trust me, I never choose to go to London, I am forced to go there. I see UK expats all across the world always drinking guiness (although strangely enough saw more Irish people in Ireland drinking shiatty American macrobrews then their own swill) when at the old standby expat pubs, along with some shiatty excuse for lager.

Terrible beer (and food).

As someone sitting outside your culture, I can assure you waht you're doing is not commonplace. Maybe to you. Maybe to your local culture. Not to everyone else.

You are the one who claims to speak for 99% of the worlds population. Nice to know that my views are shaped by my culture (despite having not lived in said culture for the better part of the decade), but you are capable of speaking for the entire world. Then again, you also claim that no-one in a city of 8 million would drink a stout so perhaps you are just not very good with the concept of numbers.
 
2012-07-08 02:02:28 PM  

Coelacanth: Obligatory Link


My takeaway from that, is that our DC restaurants are sadly lacking in anthropomorphic rats.
 
2012-07-08 02:04:37 PM  

Bungles: You can order a baked potato with custard, if you wanted. They're both on the menu. Staff would find it perplexing.


Which might be a non retarded analogy if the baked potato wasn't listed on a menu as a side dish and custard as a desert.

If something is specifically listed on a menu as a side item, and it is subsequently ordered as a side item, most wait staff are not going to be "perplexed."

"Why on earth did that customer order that thing we put on the sides menu as a side.. These crazy foreigners will do anything. Oh well, back to saying retarded things like 'maths' and 'drink driving'"
 
2012-07-08 02:06:32 PM  

gglibertine: This guy goes to a steakhouse and orders potato skins and hash browns as sides, and he's trying to set himself up as a food snob?

Here's how you find a perfect steakhouse:

1. Find the place with the best steak. I can guarantee you this will not be a chain restaurant.
2. Order it with a baked potato and some nice, simple steamed or grilled vegetables (things that are nearly impossible to fark up) and a decent bottle of wine.
3. STFU and eat your steak.

It's a STEAK HOUSE. It's all about the steak. If you want a fancy wine list, go to a fancy wine bar. If you want great potato skins, go to, I don't know, TGI Fridays or Hooters or something, because that's chain-restaurant food. If you want great service, you're going to have to leave the US entirely, because waiters here come from spoiled, entitled American stock and none of them thinks of waiting tables as a career.

/The best way to get a perfect steak is to grill it yourself. Even if you're stuck in an apartment where grilling is prohibited, you can still get a damned fine result with nothing but a cast iron skillet, a dab of butter, and a little kosher salt and coarsely ground pepper. Get a nice thick steak from Costco (important: Sam's Club != Costco), or from a good butcher shop (avoid Safeway like the plague), and err on the side of undercooked -- you can always toss it back on the grill for a couple of minutes, but once it's overcooked it's garbage. Check out Alton Brown for the optimum cooking times for different thicknesses and cuts, and don't forget to let it rest for a few minutes after cooking.

//If you like your steak well done, quit pretending you actually like food and go to Outback.



/QFT.
;-)
 
2012-07-08 02:07:09 PM  
He should have gone to the District Chophouse. Great steaks and house brews on tap.
 
2012-07-08 02:10:56 PM  
If the man wants hash browns with his steak then he needs to hit a Waffle House at around 3 in the morning when all the drunks and truckers are filing in. The lighting is horribly frickin bright, the coffee is hot, dark and strong and the food gets to your little sliver of melamine and chrome before you can even get settled in your swivel bar stool. Added plus is how the wait staff calls ya "Hon" with a sweet southern drawl for extra ambience.
 
2012-07-08 02:13:07 PM  
I read the first page hoping for some amusing snark. I didn't see any.

Look, when your dining experience runs - as the article states - north of $150 per person, you have the right to be overly critical of things you'd accept without thought at a family style restaurant. The city where I live is known for its crap food, but we also have an abundance of excellent mid-level restaurants. I can eat a delicious gourmet meal with a drink and dessert, and be treated like royalty, all for under $40. Why would I waste my time going someplace that doesn't deliver perfection? My nights out are too seldom and too precious to waste.
 
2012-07-08 02:14:44 PM  

retriever: If the man wants hash browns with his steak then he needs to hit a Waffle House at around 3 in the morning when all the drunks and truckers are filing in. The lighting is horribly frickin bright, the coffee is hot, dark and strong and the food gets to your little sliver of melamine and chrome before you can even get settled in your swivel bar stool. Added plus is how the wait staff calls ya "Hon" with a sweet southern drawl for extra ambience.


watcha readin for?
 
2012-07-08 02:15:54 PM  
My fave steakhouse is my Weber in my backyard. Service sucks though and the decor is hideous.
 
2012-07-08 02:18:30 PM  

lilplatinum: Bungles: You can order a baked potato with custard, if you wanted. They're both on the menu. Staff would find it perplexing.

Which might be a non retarded analogy if the baked potato wasn't listed on a menu as a side dish and custard as a desert.

If something is specifically listed on a menu as a side item, and it is subsequently ordered as a side item, most wait staff are not going to be "perplexed."

"Why on earth did that customer order that thing we put on the sides menu as a side.. These crazy foreigners will do anything. Oh well, back to saying retarded things like 'maths' and 'drink driving'"


Obviously baked potatoes are on side menus. It's just that you were suggesting that they were the "pure" way to have a steak, when I'm telling you, it's not. It's a peculiarity to either you or your local culture (perhaps the US as a whole, I have no idea).

The vast majority of people ordering a baked potato in a European or Australian restaurant are women having lunch or for children with baked beans. Not as a classic male side dish to a steak.
 
2012-07-08 02:20:36 PM  

buckler: Bungles: I'm not sure you can claim to be giving neutral sensible advice when you tell people to order a baked potato with their steak. 99% of the population would consider that to be distinctly weird.

What are you basing that on? I find it quite typical in my own experience.


You know what's weird with a steak? Creamed spinach.
 
2012-07-08 02:20:42 PM  

lilplatinum: Trust me, I never choose to go to London,


I'm sure London is devastated that they no longer have your custom. They had to sell the overstocks of "watery Guinness" to someone.
 
2012-07-08 02:22:23 PM  

Clemkadidlefark: [biggreenboulder.com image 600x359]

My Angus say pooh on Northeastern-centric media. The best steak is right here

[jonbryan.com image 399x256]

Good luck looking for anything that's "best" in the DC.


Grew up in rural Texas. My Dad had a steer butchered every year. I'm a vegetarian now, but you are right. There is nothing like home-raised beef.
 
2012-07-08 02:24:01 PM  

Bungles: I'm sure London is devastated that they no longer have your custom. They had to sell the overstocks of "watery Guinness" to someone.


Well unfortunately they can still pawn it off on me, I never choose to go but am forced quite often. At least I don't have to ride pikey-air with the cream of UK civilization...
 
rka
2012-07-08 02:24:26 PM  

Fat Old Broad: buckler: Bungles: I'm not sure you can claim to be giving neutral sensible advice when you tell people to order a baked potato with their steak. 99% of the population would consider that to be distinctly weird.

What are you basing that on? I find it quite typical in my own experience.

You know what's weird with a steak? Creamed spinach.


The creamed spinach at Capital Grille steakhouses is awesome. No matter what else I have with the steak, creamed spinach is a must.
 
2012-07-08 02:27:24 PM  

Fat Old Broad: buckler: Bungles: I'm not sure you can claim to be giving neutral sensible advice when you tell people to order a baked potato with their steak. 99% of the population would consider that to be distinctly weird.

What are you basing that on? I find it quite typical in my own experience.

You know what's weird with a steak? Creamed spinach.


It's just another vegetable side. I probably wouldn't put it on the same plate as the steak, though.
 
2012-07-08 02:28:54 PM  

robodog: If you're ever in Cleveland and want a steak MUCH better than Mortons try Red the Steakhouse. It's not in the most prime location but the food is out of this world good. It's defintely not cheap though, even with a generous gift card from work my bill was still $150 for four courses (anniversary with the wife).


When the fark did Beachwood become a "NOT IN THE MOST PRIME LOCATION"?

Seriously, you don't get better than the homes of the Jewish community of Cleveland.

/what is wrong with you? Legacy Village represent, yo!
 
2012-07-08 02:30:17 PM  
UK in general doesn't have very high end beef. Lamb is great through!

The beer comment is waaaaaay off. They have many typical American style pilsners available if you like those (not me). And their pub ales are simply amazing. Buy cask beer - drink one in the am and then again at the same pub in the pm - the beer changes - it's amazing. English Milds, Bitters, Best, ...amazing. That doesn't even inlcude the Porters.

BTW - a British "warm" beer is still chilled. 45-55F (cellar temp) verse the frozen beer mugs in the US. And it's not flat or still. It is just has lower carbonation vs the spritzer-like stuff in the US.

Bungles: lilplatinum: Bungles: Potatoes are pretty universal as a side, it was the specifically baked part that I think don't think is at all common globally. Chips, wedges, mash, skins, boiled, yes. Just not baked.

I've had it on at least 4 continents so I can't imagine its as rare as you seem to think... Never in London, but then again the only thing I eat when I'm in London is curry to dull the taste of shiatty beer, so who knows.


I'm not saying you can't order it, I'm saying that no-body usually would.

In any quality restaurant I could order cheese on toast, and they'd no doubt make it for me, but that doesn't mean it's a normal thing that would happen there if I weren't ordering.


The beer comment is rather bizarre though, given the usual beers on tap in the average London pub verses that things usually in a US bar. Unless you're one of the tourists that doesn't realise what bitter is, and thinks beer is served warm?

 
2012-07-08 02:34:14 PM  

rka: gglibertine: It's a STEAK HOUSE. It's all about the steak

No it's not *all* about the steak.

It's about the $15 cocktail at the bar while waiting to be seated, it's also about the steak, the white jacketed waiters, the service, the wine list as long as your arm, the desserts and the $50 glass of bourbon at the end. And then hopefully charging everything to your ridiculously padded business expense account.

THAT's what good steak houses are selling. The entire package.

I know how to cook a farking steak. If I just wanted a steak I'd stay home and kick back on my deck with a beer and my grill. I go to a high-end steak house for a hell of a lot more than just a steak.


Sex
 
2012-07-08 02:37:20 PM  
Um, that's not food snobbery at all. I'm a much tougher judge of steakhouses than the author is.
 
2012-07-08 02:40:44 PM  
Before this gets out of hand and turns into a beer snob thread as well:

Yes, the American Brews that are exported overseas are largely crap, and unfortunately, that is all the international community can base their opinion off if they haven't been to the US in the past 10 years or so.

If you have not been to the US recently, but will be making the trip in the near future, there has been quite a Micro-brewing renaissance taking place that is producing beers of staggering quality, that are available in a lot of bars and restaurants. They may not always on tap, but at least in the bottle (Because Draft beer is not always better than bottled beer). It is also picking up steam to the point where major beer manufacturers are being forced to create seasonal and one-off selections that they once wouldn't consider, in order to compete locally with microbrewers.

I agree that German beers are good, but get boring quickly, and that is the fault of the Reinheitsgebot. Germany is capable of amazing things in the beer world, if they would just get rid of that stupid law. And German beer is not stronger than American beer either. Hundreds of microbrews prove this on a daily basis. It's generally a fallacy perpetuated by people who drink mass-produced American lagers their entire lives, go to Germany on vacation and have beer that isn't a mass-produced American lager, and arrive at the conclusion that German beer > American Beer and will tell anyone who will listen.

There are numerous good microbrews in Britain...but... WAY TO GO ENGLAND for letting Heineken be a primary sponsor for the London Games...../sarcasm

Also, the best steak is the one you learn to cook yourself, medium-rare, and let the damn thing sit for at least 5-8 minutes before you cut into it.
 
rka
2012-07-08 02:43:14 PM  

BrotherMalcolm: The beer comment is waaaaaay off


Not really. Sure, you may be able to find a pub or two with good beer. More often than not you're going to wander into some corporate owned pub with nothing but Carling on tap.

Fosters is the 2nd leading beer seller in the UK for goodness sakes and don't try to tell me it's nothing but American tourists hanging out at an Outback steakhouse in Picadilly Circus that are drinking it all.

shiatty yellow fizzy beer dominating the landscape is not exclusively an American phenomenon.
 
2012-07-08 02:43:47 PM  
I've eaten at them all.
Morton's disappointed me at the time...I wasn't impressed. (nor about being roasted next to the Kitchen)

Ruth's Chris Steak House has been the best so far in DC. (The one in Bethesda)
But I don't know if it's worth the money.

Those in OKC, do surpass from my experience.

Not all restaurants are alike, nor are the chefs at the time, or you visit.
Find a good, consistent, reasonable place...and enjoy.

Personally, I've found recently a good Longhorn chain restaurant near the airport.
Seems to put out a decent fare...and not for an arm & a leg...and it is consistent.

Brand name or signature is not the goal.
Just find or cook yourself a damn great steak.
Simple.
 
2012-07-08 02:45:32 PM  

Znuh: Smith and Wollensky, period.

[www.smithandwollensky.com image 625x307]

/Tho the NYC one seems to be better.


Yeah, um, no. Keep walking right past that Smith and Wollensky's for a few blocks and go to Grill 23. It's a much better steak.
 
rka
2012-07-08 02:46:40 PM  

boluke01: if they would just get rid of that stupid law.


It hasn't been a law since the late 80's when the European Court of Justice struck it down.

Some breweries still stick to it, (hell, even the Gordon Biersch chain in the US does), but it's purely for marketing reasons these days.
 
2012-07-08 02:55:55 PM  

ChaoticLimbs: You can make great steak at home if you have a butcher (not Safeway, not Wal-mart, not anyone but a BUTCHER or Costco, or a restaurant supply market) and a little bit of time. There are three secrets:

1. Do not begin cooking your steaks until they have been seasoned and reach room temperature. You cannot microwave them or speed up the process. They must sit out on your counter until they reach room temperature. You may place them in a sealed bag and immerse them in warm water, but not hot water.

2. Cook with a heat source hotter than you think you need, but not so hot that any part of your steak turns black. What you're looking for is dark brown but NEVER black. Do not allow flames to touch your steak. A charcoal grill is a terrible thing for cooking steaks on, unless you wait until they truly are just coals. NO fire. Gas grills work if you have them set up right, but don't let a fire break out. It helps to trim the edge fat from your steak before grilling them. The marbling you want, the edge trim you don't need.

3. Take your steak off the heat at the right time and let it sit for 10 minutes to rest. Heat from the outside will now penetrate inside the steak and cook it through, and the juices will begin to soak back into the meat. Don't cut it until it's been sitting unheated for 10 minutes minimum. It's okay to cover them with foil.


One thing to add to that, season your steak the day before and wrap it in plastic in the fridge. About 1/2-1 tsp of kosher salt per pound(1/2 tsp if it's Mortons closer to 1 tsp if it's diamond, yes there is that much of a difference between the two). This way the salt actually penetrates the entire steak and also helps to make it more tender.
 
2012-07-08 02:56:54 PM  

rka: It hasn't been a law since the late 80's when the European Court of Justice struck it down.


Thats only for imported beer, Germany still has a Biergesetz on the books but it is expanded from the Reinheitsgebot. Still limits what they can do, and ze Tschermans are not exactly the most adventuresome people (outside of their military adventures every century or so)..
 
rka
2012-07-08 03:04:09 PM  

lilplatinum: Still limits what they can do


Well except for every exception that you can drive a Mack Truck through. It takes an exceptional mind to thump their collective national chest over their Beer Purity laws (barley, yeast, water, hops) and then have a thriving Hefeweizen industry.
 
2012-07-08 03:10:12 PM  

Farnn: ChaoticLimbs: You can make great steak at home if you have a butcher (not Safeway, not Wal-mart, not anyone but a BUTCHER or Costco, or a restaurant supply market) and a little bit of time. There are three secrets:

1. Do not begin cooking your steaks until they have been seasoned and reach room temperature. You cannot microwave them or speed up the process. They must sit out on your counter until they reach room temperature. You may place them in a sealed bag and immerse them in warm water, but not hot water.

2. Cook with a heat source hotter than you think you need, but not so hot that any part of your steak turns black. What you're looking for is dark brown but NEVER black. Do not allow flames to touch your steak. A charcoal grill is a terrible thing for cooking steaks on, unless you wait until they truly are just coals. NO fire. Gas grills work if you have them set up right, but don't let a fire break out. It helps to trim the edge fat from your steak before grilling them. The marbling you want, the edge trim you don't need.

3. Take your steak off the heat at the right time and let it sit for 10 minutes to rest. Heat from the outside will now penetrate inside the steak and cook it through, and the juices will begin to soak back into the meat. Don't cut it until it's been sitting unheated for 10 minutes minimum. It's okay to cover them with foil.

One thing to add to that, season your steak the day before and wrap it in plastic in the fridge. About 1/2-1 tsp of kosher salt per pound(1/2 tsp if it's Mortons closer to 1 tsp if it's diamond, yes there is that much of a difference between the two). This way the salt actually penetrates the entire steak and also helps to make it more tender.



If you need to season your steak in advance you aren't buying high quality meat. You season a good steak at room temp just before you sear it in the cast iron pan.
 
2012-07-08 03:13:18 PM  
Ever since Charles Mulligan's in Indianapolis closed, I've been inconsolable.
 
2012-07-08 03:13:59 PM  

rka: Well except for every exception that you can drive a Mack Truck through. It takes an exceptional mind to thump their collective national chest over their Beer Purity laws (barley, yeast, water, hops) and then have a thriving Hefeweizen industry.


The revised Vorläufiges Biergesetz of 1993 is a slightly expanded version of the Reinheitsgebot, allowing, besides water, malted barley, and hops, for yeast to be used for bottom-fermented beer, and for different kinds of malt, and sugar to be used for top-fermented beer. All ingredients and the process itself are subject to additional regulations.

There are still limitations to what they can do.

It is funny when you see Weissbier claiming to be brewed in compliance with the Reinheitsgebot for marketing reasons though.
 
2012-07-08 03:15:40 PM  
While the guy is definitely douchey, I do side with him on hashbrowns. They should be brown and crispy on both sides, which is something you seldom find in many restaurants. Properly done hashbrowns are a wonderful compliment to a steak.
 
2012-07-08 03:16:09 PM  
img262.imageshack.us
 
2012-07-08 03:19:29 PM  
This article is disturbing on so many points, among them:

$150 for a meal? That's not much less than our monthly grocery bill. Someone has way too much money. Or way too little common sense.

And a 14 oz. steak? 6 oz. is about all I can handle at one sitting. Of course, there's always the Styrofoam doggie box I guess.
 
2012-07-08 03:20:46 PM  

RDean: This article is disturbing on so many points, among them:

$150 for a meal? That's not much less than our monthly grocery bill. Someone has way too much money. Or way too little common sense.

And a 14 oz. steak? 6 oz. is about all I can handle at one sitting. Of course, there's always the Styrofoam doggie box I guess.


Yes, I also hate people who can afford a lavish lifestyle! They should be crucified!
 
2012-07-08 03:22:31 PM  

RDean: $150 for a meal? That's not much less than our monthly grocery bill. Someone has way too much money. Or way too little common sense.


So I'm guessing you find the $295 pre fixe at Per Se a bit too indulgant? I guess everyone should just go eat some free breadsticks at Olive Garden..
 
2012-07-08 03:22:48 PM  

rka: boluke01: if they would just get rid of that stupid law.

It hasn't been a law since the late 80's when the European Court of Justice struck it down.

Some breweries still stick to it, (hell, even the Gordon Biersch chain in the US does), but it's purely for marketing reasons these days.


True. I would imagine that some of the breweries would face some backlash if they changed and started brewing new and crazy stuff. We have a family friend who Identifies as Bavarian. He told me most Germans truly only want German beer the way it has always been made, so I can't fault the brewers for giving the people what they want.
 
2012-07-08 03:24:01 PM  
Anyone mention Ray's yet? Michael Landrum's restaurants are really outside DC "proper" - except for the one in SE, but Ray's the Classics in Silver Spring is awesome.. I might go there tonight.

There's also Ray's the Steaks in Arlington and Hellburger.
 
2012-07-08 03:27:23 PM  
1. Do not begin cooking your steaks until they have been seasoned and reach room temperature. You cannot microwave them or speed up the process. They must sit out on your counter until they reach room temperature. You may place them in a sealed bag and immerse them in warm water, but not hot water.


Personally, I find I get a thicker,better crust starting from colder beef. Gives the outside a little more time while slowing down the inside. I eat my beef black and blue however, so YMMV.
 
2012-07-08 03:31:52 PM  

downtownkid: Farnn: ChaoticLimbs: You can make great steak at home if you have a butcher (not Safeway, not Wal-mart, not anyone but a BUTCHER or Costco, or a restaurant supply market) and a little bit of time. There are three secrets:

1. Do not begin cooking your steaks until they have been seasoned and reach room temperature. You cannot microwave them or speed up the process. They must sit out on your counter until they reach room temperature. You may place them in a sealed bag and immerse them in warm water, but not hot water.

2. Cook with a heat source hotter than you think you need, but not so hot that any part of your steak turns black. What you're looking for is dark brown but NEVER black. Do not allow flames to touch your steak. A charcoal grill is a terrible thing for cooking steaks on, unless you wait until they truly are just coals. NO fire. Gas grills work if you have them set up right, but don't let a fire break out. It helps to trim the edge fat from your steak before grilling them. The marbling you want, the edge trim you don't need.

3. Take your steak off the heat at the right time and let it sit for 10 minutes to rest. Heat from the outside will now penetrate inside the steak and cook it through, and the juices will begin to soak back into the meat. Don't cut it until it's been sitting unheated for 10 minutes minimum. It's okay to cover them with foil.

One thing to add to that, season your steak the day before and wrap it in plastic in the fridge. About 1/2-1 tsp of kosher salt per pound(1/2 tsp if it's Mortons closer to 1 tsp if it's diamond, yes there is that much of a difference between the two). This way the salt actually penetrates the entire steak and also helps to make it more tender.


If you need to season your steak in advance you aren't buying high quality meat. You season a good steak at room temp just before you sear it in the cast iron pan.


No, I just like my steak to be seasoned all the way through rather than seasoned on the outside and bland in the middle. The other option is to slice it before serving and sprinkle salt on the exposed middle then.

And the tenderizing doesn't do much for the good cuts, but when I'm feeling cheap it certainly improves the quality. A recent favorite has been chuck steak. Salted and left for a day it's tender enough, and it has really good flavor because of the cut. I often find the pricier steak cuts aren't beefy enough because they are underused muscles. I'd rather have a hanger steak than filet.
 
2012-07-08 03:51:59 PM  

RDean: This article is disturbing on so many points, among them:

$150 for a meal? That's not much less than our monthly grocery bill. Someone has way too much money. Or way too little common sense.

And a 14 oz. steak? 6 oz. is about all I can handle at one sitting. Of course, there's always the Styrofoam doggie box I guess.


$150 isn't at all outrageous for a top quality meal at a restaurant, including drinks, at all.

I'd question whether you'd get a steak at a top end restaurant though, given that awesome steak is something that doesn't need that.
 
2012-07-08 03:52:50 PM  

ChaoticLimbs: 1. Do not begin cooking your steaks until they have been seasoned and reach room temperature.


^Best tip you'll ever get.

2. Buy the best you can afford. Butcher shop if possible.

Personally, I love charcoal (not gas) grilled. Sear both sides on the bottom rack for a minute or two then get them up off the heat to the top rack.

Somebody will still have to explain marbling to me. Just seems like a fatty steak, not my thing.
 
2012-07-08 03:58:33 PM  

cchris_39: ChaoticLimbs: 1. Do not begin cooking your steaks until they have been seasoned and reach room temperature.

^Best tip you'll ever get.

2. Buy the best you can afford. Butcher shop if possible.

Personally, I love charcoal (not gas) grilled. Sear both sides on the bottom rack for a minute or two then get them up off the heat to the top rack.

Somebody will still have to explain marbling to me. Just seems like a fatty steak, not my thing.


Fat is flavour.
 
2012-07-08 04:00:48 PM  

cchris_39: Somebody will still have to explain marbling to me. Just seems like a fatty steak, not my thing.


The connective tissue melts into the meat under heat, infusing it with flavor.
 
2012-07-08 04:07:32 PM  

Farnn: downtownkid: Farnn: ChaoticLimbs: You can make great steak at home if you have a butcher (not Safeway, not Wal-mart, not anyone but a BUTCHER or Costco, or a restaurant supply market) and a little bit of time. There are three secrets:

1. Do not begin cooking your steaks until they have been seasoned and reach room temperature. You cannot microwave them or speed up the process. They must sit out on your counter until they reach room temperature. You may place them in a sealed bag and immerse them in warm water, but not hot water.

2. Cook with a heat source hotter than you think you need, but not so hot that any part of your steak turns black. What you're looking for is dark brown but NEVER black. Do not allow flames to touch your steak. A charcoal grill is a terrible thing for cooking steaks on, unless you wait until they truly are just coals. NO fire. Gas grills work if you have them set up right, but don't let a fire break out. It helps to trim the edge fat from your steak before grilling them. The marbling you want, the edge trim you don't need.

3. Take your steak off the heat at the right time and let it sit for 10 minutes to rest. Heat from the outside will now penetrate inside the steak and cook it through, and the juices will begin to soak back into the meat. Don't cut it until it's been sitting unheated for 10 minutes minimum. It's okay to cover them with foil.

One thing to add to that, season your steak the day before and wrap it in plastic in the fridge. About 1/2-1 tsp of kosher salt per pound(1/2 tsp if it's Mortons closer to 1 tsp if it's diamond, yes there is that much of a difference between the two). This way the salt actually penetrates the entire steak and also helps to make it more tender.


If you need to season your steak in advance you aren't buying high quality meat. You season a good steak at room temp just before you sear it in the cast iron pan.

No, I just like my steak to be seasoned all the way through rather than seasoned on the o ...


Understood. Filet is like training wheels for carnivores. I like the top prime cuts and they are flavorful enough as I'm usually eating a grass fed grain finished heritage breed with some dry aging on it.
 
2012-07-08 04:13:19 PM  
Was it this one?

img803.imageshack.us
 
2012-07-08 04:28:12 PM  

buckler: cchris_39: Somebody will still have to explain marbling to me. Just seems like a fatty steak, not my thing.

The connective tissue melts into the meat under heat, infusing it with flavor.


You do have to cook it enough to get that fat to begin melting though, which means at least medium-rare.
 
2012-07-08 04:31:55 PM  

lilplatinum: RDean: $150 for a meal? That's not much less than our monthly grocery bill. Someone has way too much money. Or way too little common sense.

So I'm guessing you find the $295 pre fixe at Per Se a bit too indulgant? I guess everyone should just go eat some free breadsticks at Olive Garden..


Just like RDean said: more money than sense.

/That's prix fixe, new money. It's French. Look it up. AKA table d'hôte. And no, it doesn't mean "table of hotties".

//Here in the US, a baked potato is the standard side for a steak, though most restaurants insist upon wrapping them in foil, obliterating the joy of a properly slow-baked spud with a nice crisp jacket.

///Thanks for sponsoring me, panfried!
 
2012-07-08 04:45:13 PM  
Ray's the steaks in Arlington. Just go to Arlington, it's not that far!
 
2012-07-08 04:45:46 PM  
I moved from Arlington, TX to a small town and one of the local restaurants serves amazing ribeyes. I told the waiter that these steaks were even better than the ones I've had at nice steakhouses and he started talking about how he doesn't like Outback or Logan's Roadhouse. I explained to him that I was talking about actual steakhouses that can't even be compared to Outback. It was pretty funny.
 
2012-07-08 04:47:21 PM  

gglibertine: Just like RDean said: more money than sense.


Meh, $300 is not all that much to dine at one of the best joints in the world. Dropping $100-150 bucks for a very good meal and good wine is not ridiculous either.

Its all relative, I'm sure some starving ethiopians think your expenditures are gratuitous.

/That's prix fixe, new money. It's French. Look it up. AKA table d'hôte. And no, it doesn't mean "table of hotties".

I'm aware, too much vodak.
 
2012-07-08 04:48:50 PM  
Meh. Most people I've met cannot tell the difference between Choice and Prime once it has been cooked. I think most folks go to steak houses more for bragging rights about how much they dropped on dinner than anything else. Get a nice charcoal grill in your backyard roaring hot, and you can cook any Choice steak as good as if not better than any steakhouse.
 
2012-07-08 04:57:01 PM  

downtownkid: Znuh: Smith and Wollensky, period.

[www.smithandwollensky.com image 625x307]

/Tho the NYC one seems to be better.

Yeah, um, no. Keep walking right past that Smith and Wollensky's for a few blocks and go to Grill 23. It's a much better steak.


Good to know. I'll have to check it out.

/Finding new places to eat Steak is like finding new DE / Straight Razors to try.
//It'll either be great or not to your liking
///And if you dig it, it'll be a friend for life.
 
2012-07-08 05:12:24 PM  

th0rr: Meh. Most people I've met cannot tell the difference between Choice and Prime once it has been cooked. I think most folks go to steak houses more for bragging rights about how much they dropped on dinner than anything else. Get a nice charcoal grill in your backyard roaring hot, and you can cook any Choice steak as good as if not better than any steakhouse.



You, sir, are an idiot.
 
2012-07-08 05:27:02 PM  
Tom Sietsema is a douche, plain and simple. His worthless critiques are almost never on point. He's like the "villain" from Ratatouille but without the writing ability or a decent palate.
 
2012-07-08 07:20:06 PM  

thismomentinblackhistory: Subdue their bellies: Money's too tight for steak.

Still looking for a good steakhouse in southeast MI. Any reccomendations?

Drive to Toledo and visit the original Mancy's steakhouse.


Afarkingmen.
 
2012-07-08 08:53:29 PM  
That does it. I'm baking a potato tonight.
 
2012-07-08 09:19:16 PM  

davidphogan: That does it. I'm baking a potato tonight.


Freak.
 
2012-07-08 09:35:36 PM  

davidphogan: That does it. I'm baking a potato tonight.


Is that a euphemism for something?
 
2012-07-08 10:01:43 PM  

Bungles: davidphogan: That does it. I'm baking a potato tonight.

Freak.


It's all your fault. I had four massive Idaho potatoes on top of my fridge, and because of you I put them in the oven. It's on your soul, sir.
 
2012-07-08 10:05:46 PM  

davidphogan: Bungles: davidphogan: That does it. I'm baking a potato tonight.

Freak.

It's all your fault. I had four massive Idaho potatoes on top of my fridge, and because of you I put them in the oven. It's on your soul, sir.



As long as you eat them outside a restaurant setting, and preferably without a steak, you're gold.
 
2012-07-08 10:32:19 PM  
If you can't pick out a steak from a local butcher and cook it yourself better than paying 4 times the cost to have a restaurant cook it you have failed in life. Whether you use a cast iron pan, gas grill (not recommended), or charcoal grill learn how to cook a damn steak. Also learn how to saute mushrooms in butter and garlic to make the experience even better. Yeah going to a restaurant dampens your girlfriend's crotch, but so what.
 
2012-07-08 10:43:54 PM  

laid back w/bud light: Yeah going to a restaurant dampens your girlfriend's crotch, but so what.


Hey, if a girl can't appreciate a man's ability to cook something (anything), then maybe she needs to take a look at her priorities. Of course I may be a wee bit biased, inasmuch as the men on my dad's side of the family do in fact know how to cook. It seems to be a family tradition.

That said, steak is totally wasted on me. Therefore, if I must go to a steakhouse, I only hope that they can also make a decent plate of seafood. Good rice pilaf and/or steamed veggies is also a plus.
 
2012-07-08 10:59:27 PM  

Bungles: davidphogan: Bungles: davidphogan: That does it. I'm baking a potato tonight.

Freak.

It's all your fault. I had four massive Idaho potatoes on top of my fridge, and because of you I put them in the oven. It's on your soul, sir.


As long as you eat them outside a restaurant setting, and preferably without a steak, you're gold.


You're in luck. I'm a vegetarian, so no steak will be involved. A lot of cheese and some green onions will make the ultimate sacrifice though. With beer.

And I will enjoy it.
 
2012-07-08 11:07:03 PM  
Canton
I can cook a ton of awesome portugeuse seafood recipes that wood have your panties on the floor after the first bite. From codfish cakes to Kale soup. Nevermind what I can do with shellfish from quahogs, mussells to sea clams or scallops. I grew up in a commercial fishing family and can cook anything from the ocean you can catch. I also can make you a venison steak I harvested myself that would turn you away from beef forever. My 10 year old daughter who is the pickiest kid ever prefers deer steak over filet mignon. If you want my amazingly best chicken wing recipe let me know.
 
2012-07-08 11:17:36 PM  
So many of these comments make me facepalm. People think someone knowing what is right and wrong makes them a snob when in fact they're just ignorant and don't know what good food actually is.

You don't just go to a restaurant to eat your main entree. You go for the sides, apps, dessert, drinks and service as well. Lacking any of these things brings down the experience. Anyone can make a decent steak and dry age a steak at home, that's just one part of it.

A baked potato is an odd side for a steak, typically you don't get something with cheese or cream as a side to a simply cooked steak with no sauce. Typically you get a simple rich side like mashed potatoes. Cheese or something more complex will compete with your steak.
 
2012-07-08 11:26:34 PM  

laid back w/bud light: If you can't pick out a steak from a local butcher and cook it yourself better than paying 4 times the cost to have a restaurant cook it you have failed in life.


If you can't afford to go eat at a restaurant instead of dirtying up your own kitchen when you are so inclined, you have failed in life.
 
2012-07-08 11:32:20 PM  

lilplatinum: RDean: $150 for a meal? That's not much less than our monthly grocery bill. Someone has way too much money. Or way too little common sense.

So I'm guessing you find the $295 pre fixe at Per Se a bit too indulgant? I guess everyone should just go eat some free breadsticks at Olive Garden..


i usually would never make fun of someone for misspelling prix fixe, but when they do it with their nose in the air talking down to someone... yeah, stupid and douchey is no way to go through life, son.

all the same, enjoying an expensive meal doesn't make someone stupid. so, maybe you two should go find a nice dark corner by yourselves and have a slap fight.
 
2012-07-08 11:36:11 PM  

laid back w/bud light: Canton
I can cook a ton of awesome portugeuse seafood recipes that wood have your panties on the floor after the first bite. From codfish cakes to Kale soup. Nevermind what I can do with shellfish from quahogs, mussells to sea clams or scallops. I grew up in a commercial fishing family and can cook anything from the ocean you can catch. I also can make you a venison steak I harvested myself that would turn you away from beef forever. My 10 year old daughter who is the pickiest kid ever prefers deer steak over filet mignon. If you want my amazingly best chicken wing recipe let me know.


The thing is, my favorite ways to eat beef are boiled (corned) or roasted... (Can't go wrong with a good pot roast.) Guess I have more appreciation for lamb as far as red meats go. Not sure how that would compete with venison, but deer does sound better than cow!

And I do hope your family appreciates your seafood prowess! Mmmm, scallops. Wonder what you could do with lake whitefish...
 
2012-07-08 11:52:35 PM  
"all the same, enjoying an expensive meal doesn't make someone stupid."

True. But when one can get the most incredible steak dinner ever for $30 at a local restaurant the idea of blowing $150 just seems downright silly.

Or even sillier when the same thing can come from my grill for the price of a steak.

But, each to his/her own. I've a lot better ways to blow $300 than taking the wife to a restaurant.

What it all really comes down to is lack of upper class / lower class not having the faintest idea of what life is like for the other.
 
2012-07-08 11:55:56 PM  
Why do people diss charcoal? Yes, it sucks if all you have is one of those $20 Walmart specials. You will burn the steak every time. But if you get a nice proper grill where you can vary the temperature, move the coals, and sear the meat without burning it, a good steak can turn out wonderful.

/Best steak I've ever had was cooked over a campfire up on Mt Hood with no seasoning whatsoever.
 
2012-07-09 12:25:15 AM  
Down in Tampa, one of the supposed "must visit" restaurants is Bern's Steakhouse. Much fuss is made over the expensive, French-bordello-look-located-in-a-warehouse steak restaurant. I've been twice. Thankfully, I didn't pay either time.

Truth be told, the food was quite good and the steaks, while also quite good, weren't miles ahead of what you'd get at Outback. Thing is this: you CAN pay $100 for your strip steak or filet and it'll be good...or you can go to Outback, order the same cuts and pay about $85 less and still get a steak that is nearly equally good.

That all said though, for all my years, no restaurant has yet to beat what my father can do with a steak on his Weber. The man simply has a magical way with beef on a grill.
 
2012-07-09 12:45:12 AM  

Farnn: One thing to add to that, season your steak the day before and wrap it in plastic in the fridge. About 1/2-1 tsp of kosher salt per pound(1/2 tsp if it's Mortons closer to 1 tsp if it's diamond, yes there is that much of a difference between the two). This way the salt actually penetrates the entire steak and also helps to make it more tender.


Um...that's a lot of salt for just that much beef and salt draws moisture out of the meat. "Salt" and "tender" don't go together when you're discussing meat. That's why they have something called salt curing for meat. It's done specifically to lower the moisture content of the meat so that microorganisms have more difficulty growing. Anyone who knows anything about cooking meat knows that salt decreases the water content of the item being salted. That's like cooking 101.

If you've been salting your beef like that for a day prior to cooking and thinking that said salt is "seasoning" and "making it more tender"...perhaps you'd be better off exploring veganism...or just skipping the process altogether and just buy yourself beef jerky.
 
2012-07-09 01:08:00 AM  

downtownkid: th0rr: Meh. Most people I've met cannot tell the difference between Choice and Prime once it has been cooked. I think most folks go to steak houses more for bragging rights about how much they dropped on dinner than anything else. Get a nice charcoal grill in your backyard roaring hot, and you can cook any Choice steak as good as if not better than any steakhouse.


You, sir, are an idiot.


And you sir are a kool-aid drinking douche. What of it?
 
2012-07-09 05:20:35 AM  

th0rr: downtownkid: th0rr: Meh. Most people I've met cannot tell the difference between Choice and Prime once it has been cooked. I think most folks go to steak houses more for bragging rights about how much they dropped on dinner than anything else. Get a nice charcoal grill in your backyard roaring hot, and you can cook any Choice steak as good as if not better than any steakhouse.


You, sir, are an idiot.

And you sir are a kool-aid drinking douche. What of it?


I called you an idiot because you are an idiot. There is an easily discernible difference between choice and prime beef when cooked. It has to do with the tenderness and flavor of the meat. There are even different gradations within the prime designation. Beyond that there are differences based on the variety of cow you started out with. None of this is a mystery, all it requires is a bit of education. To suggest one cannot tell the difference is simply ignorant. That's why I called you an idiot and will continue to do so.

Being the idiot that you are, I suppose your only recourse is to insult me. Hope that makes you feel better about your own shortcomings.
 
2012-07-09 07:46:43 AM  

chixdiggit: Bad, but I've seen worse. The lady who reviews for the Globe and Mail in Canada once blasted a legendary restaurant just because it was located in a mini-mall.


...was that a chinese place?


/Sietsma rules and all those who biatch at him are morons.
//SRSLY. The guy keeps it real.
 
2012-07-09 07:52:38 AM  

downtownkid: To suggest one cannot tell the difference is simply ignorant.


given that your reading comprehension is lacking, I'd turn right the fark around and suggest that you, good sir, are in NO position to be speaking. Typing. Whatevering.

craig328: Um...that's a lot of salt for just that much beef and salt draws moisture out of the meat.


That isn't entirely correct. Salt starts to draw out the moisture from the meat, THEN pushed the salted water back in (via reverse osmosis) and denatures the proteins.
 
2012-07-09 08:43:18 AM  

mekkab: .craig328: Um...that's a lot of salt for just that much beef and salt draws moisture out of the meat.

That isn't entirely correct. Salt starts to draw out the moisture from the meat, THEN pushed the salted water back in (via reverse osmosis) and denatures the proteins.



That was an interesting read. Interesting in that you seem to have forgotten that the magic of the reverse osmosis kitchen science guy was blathering about involves re-inserting the moisture back into the meat that was there before he drowned it in salt. Stated more plainly: he's all impressed that he can partially put back what was already there in greater amounts before he started...except it's really salty now. The only way he could eat that over salted meat was sliced thin in a stir fry hoping the other ingredients mask the salt taste. Not exactly a ringing endorsement of the "salt the crap out of the meat" technique.

You can throw as much one guy blogging about food as a science experiment all you like but pretty much everyone knows that salt draws water out of meat. Period. Blogger guy may indeed be correct there is a delayed process by which some of that moisture is returned but that only works because he dehydrated the ever loving crap out of it in the first place. There is no new moisture there. He's not adding anything hydration wise. He may as well have spit on it...hell, at least he'd be adding moisture doing that.
 
2012-07-09 08:53:56 AM  

MAYORBOB: Home. On my grill. Cooked to my satisfaction. That's the best steak in this area.


You'll never see this, but tru dat!
 
2012-07-09 09:08:25 AM  

craig328: Thing is this: you CAN pay $100 for your strip steak or filet and it'll be good...or you can go to Outback, order the same cuts and pay about $85 less and still get a steak that is nearly equally good.


Nearly equally good except for the meat glue. If I'm paying for a steak, I expect a steak and not slab of mystery meat formed from leftover scraps.
 
2012-07-09 09:54:11 AM  
I am going to defend both sides in this argument by saying ,"Ladies...ladies...You're both pretty."

1) My favorite steaks are the ones I cook myself. Take 2 cups water, 1/8 cup red wine vinegar, 1/2 cup salt, 1/2 cup cayenne. Put in a spray bottle. Shake.
Now take the cut of steak of your choice and put it on the hottest grill you can possibly create and spray with mixture above. Re-spray about every 30 seconds.
Also good if you throw it the steak directly on real hardwood charcoal. Hotter the better.

2) IF I am (well, actually my expense account) going to pay a shiat ton of money to go to a steakhouse, I actually want douches like this reviewer to be picky as hell and tell me which one's might be worth it. As it happens, I've eaten at a few he mentioned and I would have to concur with his favorites. Also, J&G does in fact have a damn good crab cake.
Still, for my money if I have one night to eat in DC, I go to Little Serow. Not for steak.

/just sayin.
 
2012-07-09 09:58:24 AM  

Pelvic Splanchnic Ganglion: craig328: Thing is this: you CAN pay $100 for your strip steak or filet and it'll be good...or you can go to Outback, order the same cuts and pay about $85 less and still get a steak that is nearly equally good.

Nearly equally good except for the meat glue. If I'm paying for a steak, I expect a steak and not slab of mystery meat formed from leftover scraps.


Outback doesn't sell steaks produced in that way. That said, if I'm eating out I tend to order two cuts of beef for steaks: filets and bone in ribeyes. If you can't tell a meat glued filet or bone in rib steak from real ones then you probably don't much care either. Strips steaks, sirloins and other boneless cuts are more likely targets because the marbling of the meat hides the lines that appear when you cook/cut them. And while you can glue pieces of meat together, you can't glue them to bone.

Seriously though, if you're concerned about meat glue your concern would be a lot better placed when you order something like crab cakes and fish balls. The use of the enzyme product is a lot more common in those kinds of dishes.
 
2012-07-09 10:03:27 AM  
Crystal City Restaurant (OK, it's METRO DC, not DC Proper) has THE best steaks, esp. for the money. The sides, yeah, unremarkable, but the prime rib is phenomenal. I don't know who their supplier is, but it's some of the best steak I've ever had. And there's strippers.
 
2012-07-09 04:19:01 PM  
The problem with Morton's now is that they're owned by Landry's Inc. They ruined it. They've quietly bought up a HUGE number of restaurants/chains around the country.
 
2012-07-09 05:22:17 PM  

downtownkid: Being the idiot that you are, I suppose your only recourse is to insult me. Hope that makes you feel better about your own


Excuse me but you are the one started with the name calling instead of attempting to reason your argument. Yes I understand the differences between Choice and Prime and I stand by what I said that the majority of people not being able to tell the difference between the two. I also stand by my argument that most people eat at steak houses for the bragging rights of the cost of the meal. Every conversation I've ever had with folks who have eaten a meal at a steak house, regardless of background or education, goes something like this;

I heard you went out to dinner last night at Mortons/Chophouse/RuthChris/etc...

Yeah, spent a fortune

How were the steaks?

Fantastic and they better be because I dropped $300 on the meal.

And on and on and on about the price.

I have eaten in Steak Houses and will stick to what I said about being able to cook a steak in my backyard as good as if not better than for a fraction of the cost. I am fortunate to have two very excellent butcher shops close to me and can get great cuts of meat to order.

In your eagerness to insult first and reason later you also forgot to mention how aging can and does affect the flavor of meat. To which you sir are a still and always will be a douche. A douche bag even. Good day.
 
2012-07-09 08:55:11 PM  

th0rr: downtownkid: Being the idiot that you are, I suppose your only recourse is to insult me. Hope that makes you feel better about your own

Excuse me but you are the one started with the name calling instead of attempting to reason your argument. Yes I understand the differences between Choice and Prime and I stand by what I said that the majority of people not being able to tell the difference between the two. I also stand by my argument that most people eat at steak houses for the bragging rights of the cost of the meal. Every conversation I've ever had with folks who have eaten a meal at a steak house, regardless of background or education, goes something like this;

I heard you went out to dinner last night at Mortons/Chophouse/RuthChris/etc...

Yeah, spent a fortune

How were the steaks?

Fantastic and they better be because I dropped $300 on the meal.

And on and on and on about the price.

I have eaten in Steak Houses and will stick to what I said about being able to cook a steak in my backyard as good as if not better than for a fraction of the cost. I am fortunate to have two very excellent butcher shops close to me and can get great cuts of meat to order.

In your eagerness to insult first and reason later you also forgot to mention how aging can and does affect the flavor of meat. To which you sir are a still and always will be a douche. A douche bag even. Good day.


Dude, don't worry about it. First you say associate with people too unsophisticated to discern what is a clear difference in grades of meat, then you name three pretty shoddy chains as "steakhouses". It's pretty clear we are playing on different fields here. Enjoy your delicious, quality meat. I'm sure your Italian cooking outpaces the Olive Garden's as well. Bon Appetit.
 
2012-07-09 10:40:23 PM  
lilplatinum
What's wrong with dirtying a couple plates a pair of tongs and scraping the grill???? You sound lazy, pretentious, and overpaid. Have you ever cooked your own steak, and then tried to improve on it? Maybe you should try and cook it in an oven. I think your country has plenty of them. Call it the SS Steak. Heil porterhouse. GFYS
 
2012-07-10 02:03:23 AM  

laid back w/bud light: lilplatinum
What's wrong with dirtying a couple plates a pair of tongs and scraping the grill???? You sound lazy, pretentious, and overpaid. Have you ever cooked your own steak, and then tried to improve on it? Maybe you should try and cook it in an oven. I think your country has plenty of them. Call it the SS Steak. Heil porterhouse. GFYS


1) I am an American expat, so nazi jokes don't work on me.

2) I am lazy, pretentious and overpaid - why are you so jealous that you can't be?

3) I cook quite often, I can probably cook a fairly competitive steak compared to most steakhouses. Cooking a steak ain't farking rocket surgery, having good quality aged beef can be - but, as people pointed out, steak houses aren't just about the steak, its the whole experience.

I probably wouldnt go to a steakhouse if i wasnt on an expense account, but the idiot mocked people who might dare spend 3 whole digits on a good meal. There are shiattons of fantastic meals out there that are completely worth it - and no, many of them cannot be cooked in your home kitchen no matter how good a cook you think you are.

I wouldn't mock someone who hadn't made such a comment to begin with, but when someone talks about how people who eat out are wasting their money it is hypocritical nonsense, compared to billions of people in the world that person does tons of shiat that is disgustingly wasteful too.
 
2012-07-10 08:04:48 AM  

downtownkid: th0rr: downtownkid: Being the idiot that you are, I suppose your only recourse is to insult me. Hope that makes you feel better about your own

Excuse me but you are the one started with the name calling instead of attempting to reason your argument. Yes I understand the differences between Choice and Prime and I stand by what I said that the majority of people not being able to tell the difference between the two. I also stand by my argument that most people eat at steak houses for the bragging rights of the cost of the meal. Every conversation I've ever had with folks who have eaten a meal at a steak house, regardless of background or education, goes something like this;

I heard you went out to dinner last night at Mortons/Chophouse/RuthChris/etc...

Yeah, spent a fortune

How were the steaks?

Fantastic and they better be because I dropped $300 on the meal.

And on and on and on about the price.

I have eaten in Steak Houses and will stick to what I said about being able to cook a steak in my backyard as good as if not better than for a fraction of the cost. I am fortunate to have two very excellent butcher shops close to me and can get great cuts of meat to order.

In your eagerness to insult first and reason later you also forgot to mention how aging can and does affect the flavor of meat. To which you sir are a still and always will be a douche. A douche bag even. Good day.

Dude, don't worry about it. First you say associate with people too unsophisticated to discern what is a clear difference in grades of meat, then you name three pretty shoddy chains as "steakhouses". It's pretty clear we are playing on different fields here. Enjoy your delicious, quality meat. I'm sure your Italian cooking outpaces the Olive Garden's as well. Bon Appetit.


See what I mean? Douche. A douche with poor reading comprehension skills as well I might add.
 
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