Ripoffs at high end steak houses

[PowerYoga]

before WW2 steak used to be the worst/cheapest kind of meat "scraps" and no body wanted it.....so they made it into the most "desirable" meat.

Brilliant

Only in America

source or bullshit.

At least lobsters and shrimp were documented as being disgusting ocean insects. "Steak" like ribeye, sirloin, filet, has always been regarded as high quality meat because of the cost it takes to raise the cow.

 

[acheron]

I have heard this for lobsters. In New England, lobsters were caught and fed to the prison population. Initially regarded as ocean rats/insects. now they command a high price

yep.

Chicken was the opposite, used to be expensive and fancy (the old campaign slogan "a chicken in every pot" was meant to imply bringing luxury to all); roughly after WWII the price started coming down quite a bit and now it's basic and cheap.

 

[Cheesemoo]

high end steak joints... ...texas roadhouse

 

[poofyhairguy]

Yeah... the only chains I consider "high end" are Smith & Wollensky and Ruth Chris.

Pappas Steak House is the best steak chain period.

 

[JEDI]

yep.

Chicken was the opposite, used to be expensive and fancy (the old campaign slogan "a chicken in every pot" was meant to imply bringing luxury to all); roughly after WWII the price started coming down quite a bit and now it's basic and cheap.

yup.. boneless chicken breasts have been $2/lb for a decade
hell, that's cheaper than 80% lean hamburger meat

 

[slag]

yep.

Chicken was the opposite, used to be expensive and fancy (the old campaign slogan "a chicken in every pot" was meant to imply bringing luxury to all); roughly after WWII the price started coming down quite a bit and now it's basic and cheap.

Man o man, I miss the early 90's when I started buying my own groceries and went to college. I could get chicken for 30-50 cents a pound and cook a crock pot chicken for a few dollars along with some potatos and carrots and have food that lasted all weekend. Now I go to the store and a chicken is 8-9 bucks! Good gravy, that's insane.

Meat, too. I could get sirloin steak for $1.29 a pound. Now its $3.99-$4.99 a pound at best. Good gravy, food prices are out of this world. I want to smoke a 6 lb sirloin steak and make some tender roast beef but it ain't happening with these prices.

 

[Fritzo]

I stopped buying steaks because they've priced them out of the market. Just a few years ago you could get a ribeye for $18-$22. Now they're $28-$40.

Ribeye (or Delmonico) is the best cut of meat for steak due to the marbling- especially bone-in cuts. If you want to go cheaper or smaller, a NT strip is a good choice. Other cuts tend to be wildly inconsistent due to tapering of the beef (one end of the cut will be bigger than the other end).

 

[Fritzo]

source or bullshit.

At least lobsters and shrimp were documented as being disgusting ocean insects. "Steak" like ribeye, sirloin, filet, has always been regarded as high quality meat because of the cost it takes to raise the cow.

Yeah, that's a bunch of bull. Beef has been a luxury food since biblical times because of all the resources needed to raise a cow, and the fact it could be used for milk or farm labor instead of eating it made a cow too valuable to kill.

Lobster was considered peasant food however and jumped to luxury food in the mid-1800's. They actually used to serve lobster to prisoners, and if you were eating them, people thought you couldn't afford food (kind of like the joke about old ladies eating cat food because they can't afford anything else).

Funny how all that has changed.

 

[waggy]

I stopped buying steaks because they've priced them out of the market. Just a few years ago you could get a ribeye for $18-$22. Now they're $28-$40.

Ribeye (or Delmonico) is the best cut of meat for steak due to the marbling- especially bone-in cuts. If you want to go cheaper or smaller, a NT strip is a good choice. Other cuts tend to be wildly inconsistent due to tapering of the beef (one end of the cut will be bigger than the other end).

Bone-in Ribeye are my favorite steak to get.

But where you shopping that its $28-40 for ribeye.

I wish I had a costco near us. but hell the meat markets near me are fucking amazing.

before WW2 steak used to be the worst/cheapest kind of meat "scraps" and no body wanted it.....so they made it into the most "desirable" meat.

Brilliant

Only in America

whaaa? lol no.

i didn't say it was a high end place. i said it was one of the best places i have gotten a steak.

 

[Fritzo]

Bone-in Ribeye are my favorite steak to get.

But where you shopping that its $28-40 for ribeye.

I wish I had a costco near us. but hell the meat markets near me are fucking amazing.



whaaa? lol no.




i didn't say it was a high end place. i said it was one of the best places i have gotten a steak.

I was talking about ordering steak in restaurants. Even chains like Outback (which usually does a competent job but over seasons everything) is in the $30 range for a good steak now.

 

[Charles Kozierok]

Nice thread.

The two things I will never buy in restaurants any more: shrimp and steak. The former, because restaurants continue to price them as if they were grand luxury items, giving 6 medium-sized shrimp on a plate for 20 bucks, when they are now dirt cheap at the grocery store. Steak, for the reasons outlined above, and because I can make tenderloins for my entire family for less than the cost of one meal.

Both are really easy to prepare, too. If I go out, I'm aiming for something that would take me hours to make at home.

 

[Phokus]

I'm the worst cook ever and making steaks is the easiest (and QUICKEST) thing ever. 5 minutes on each side under a boiler and BAM, that's dinner. Steakhouses baffle me, there's no reason to go.

 

[waggy]

I was talking about ordering steak in restaurants. Even chains like Outback (which usually does a competent job but over seasons everything) is in the $30 range for a good steak now.

oh yeah. haven't been to outback for like 9 years. last time i went it took 4 tries to get a med rare steak. EVERY one was cooked all the way.

fuck that. not paying $24 for shoe leather.

 

[s0me0nesmind1]

95% of people who eat at a steakhouse (cheap or expensive) don't know how to order a steak. There is a reason they don't give a fuck.

*Hint* If you order ANYTHING above Medium Rare, you're an idiot. If you eat any sauce with it, you're an idiot.

 

[Ns1]

let's be real here guys, nobody in this thread is capable of producing something like this at home:

U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days; Bone In New York Sirloin 20 Oz [$56.00]
U.S.D.A. PRIME, Black Angus Beef, Creekstone Farm, Arkansas City, Kansas, Dry Aged 35 Days; New York Sirloin 14 Oz [$57.00]
American Wagyu / Angus "Kobe Style" Beef From Snake River Farms, Idaho; New York Sirloin 8 Oz [$85.00]
True Japanese 100% Wagyu Beef From Miyazaki Prefecture, Kyushu; New York 6 Oz [$135.00]

oh wait you want ribeye too?

U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days; Bone In Rib Eye Steak 20 Oz [$63.00]
U.S.D.A. PRIME, Black Angus Beef, Creekstone Farm, Arkansas City, Kansas, Dry Aged 35 Days; Rib Eye Steak 12 Oz [$59.00]
American Wagyu / Angus "Kobe Style" Beef From Snake River Farms, Idaho; Rib Eye Steak 9 Oz [$88.00]
True Japanese 100% Wagyu Beef From Miyazaki Prefecture, Kyushu; Rib Eye 8 Oz [$155.00]

Most of us won't even be able to source this product, let alone cook it.

 

[Train]

I've always assumed lobster actually tastes better today than it used to. No way to test this theory though.

But it has been said that when the pilgrims arrived in Massachusetts, lobsters were in the 6ft long range. I'm curious that if left to grow that large they taste like shit. They are only smaller today because humans have harvested them so much. I worked in a place that sold "premium" ~ 1 pound lobsters for like $25. Every once in a while they would get a 3 pounder that was considered "huge".

 

[Ns1]

I've always assumed lobster actually tastes better today than it used to. No way to test this theory though.

But it has been said that when the pilgrims arrived in Massachusetts, lobsters were in the 6ft long range. I'm curious that if left to grow that large they taste like shit. They are only smaller today because humans have harvested them so much. I worked in a place that sold "premium" ~ 1 pound lobsters for like $25. Every once in a while they would get a 3 pounder that was considered "huge".

chinese restaurants, 5-6 pounders all day. Not sure what the below one is, but I'm sure it's 3lbs++ which is considered "average" around here.

 

[Anubis]

I really wish I had a store near me that regularly had prime cuts; generally, my only choice is choice. No Costco for me.

Not quite pertinent to this thread, but I'm still disappointed from a dinner I had this weekend. Son's birthday - we decided to go to take him out to a restaurant that would be between his house & our house (to cut 45 minutes out of the time to travel back to home.) Went to Chili's. I got a cheese steak sandwich. Well, no, I got a cheese gristle sandwich. It was horrible.

no butcher shop out near you?
there is one nearly in my back yard, its great, quality is a lot better vs the store and its often cheaper. and you can get pretty much whatever you want

actually for you it might be worth it for you to make the drive to wilson beef farms

 

[Train]

chinese restaurants, 5-6 pounders all day.

are they better or worse than the 1 pounders, taste wise?

I mean, people eat baby cow because it is more tender.

 

[QueBert]

Mastros is the best steak chain period.

FTFY

 

[Ns1]

are they better or worse than the 1 pounders, taste wise?

I mean, people eat baby cow because it is more tender.

It's different. I grew up eating chinese lobsters, so the first time I had a NE-style lobster (ie 1.25lbs w/ butter) I was wholly unimpressed. I reserve true judgement until I make a NE trek and have it uber-fresh though.

 

[sdifox]

It's different. I grew up eating chinese lobsters, so the first time I had a NE-style lobster (ie 1.25lbs w/ butter) I was wholly unimpressed. I reserve true judgement until I make a NE trek and have it uber-fresh though.

why would travelling to NE make it taste better? The lobster you had was live before it was cooked :biggrin:

Have it cooked Cantonese style would make it yummy :awe:

 

[Charles Kozierok]

I've had the Chinese-style lobster. It might as well be cheap fish for all you can actually taste of it.. lobster has a subtle flavor that is lost when it is smothered in soy and sriracha.

 

[sdifox]

I've had the Chinese-style lobster. It might as well be cheap fish for all you can actually taste of it.. lobster has a subtle flavor that is lost when it is smothered in soy and sriracha.

??? sriracha should never be involved. And should only be about 1 tablespoon of light soy sauce.

Chinese cooking specialises in not covering up the taste of the main ingredient. You didn't go to buffet did you? :awe:

 

[sdifox]

I've always assumed lobster actually tastes better today than it used to. No way to test this theory though.

But it has been said that when the pilgrims arrived in Massachusetts, lobsters were in the 6ft long range. I'm curious that if left to grow that large they taste like shit. They are only smaller today because humans have harvested them so much. I worked in a place that sold "premium" ~ 1 pound lobsters for like $25. Every once in a while they would get a 3 pounder that was considered "huge".

no way lobsters were 6ft long when the pilgrims got to the Americas.