it's actually a bit cheaper from Luger's online too
2 USDA PRIME dry aged bone in rib steaks (averaging 30-32 oz. each).
$134.90 + Shipping
http://www.peterluger.com/ourmeats.cfm
Look at the marble on that piece of meat! That's USDA Prime plus right there! Sometimes they sell USDA Prime at Costco, but doesn't have as much marble as the one in the pic.
no no. at those prices I'd rather pay someone to cook it for me. I'll sit back and relax, eat some bacon and drink my alcoholic beverage of choice.
Well you claimed it was the second coming of christ
"You don't know STEAK until you had one of THOSE"
Both peanut and grapeseed oil will easily smoke and burn as well. I tried the peanut oil. Peanut oil only has 450 degrees smoke point. Grapeseed oil is worse at 420 degrees. The only way to avoid the smoke is the use that Ducasse's restaurants medium-low heat method. I'm going to try that method with a big fat 2"+ thick steak.
500's
510 F: Safflower Oil†
520 F: Avocado Oil, Refined
Both peanut and grapeseed oil will easily smoke and burn as well. I tried the peanut oil. Peanut oil only has 450 degrees smoke point. Grapeseed oil is worse at 420 degrees. The only way to avoid the smoke is the use that Ducasse's restaurants medium-low heat method. I'm going to try that method with a big fat 2"+ thick steak.
I'd rather pay $100 and go to Luger's. That way I can ensure I won't F it up.
Wow. That was delicious. I think I'm going to crash on the couch now
While I'm a fan of the classic AB/hot heat method of cooking a steak on a cast iron pan, for apartment dwellers or non-smoke loving folk, I've had a lot of success with the butter method outlined:
http://forums.egullet.org/topic/119838-the-best-way-to-cook-a-thick-steak/
The crust really is spectacular and with the med-low heat, smoking is to a minimum.
Was just there with the baby over weekend.. long island one sucks balls, brooklyn one is awesome
While I'm a fan of the classic AB/hot heat method of cooking a steak on a cast iron pan, for apartment dwellers or non-smoke loving folk, I've had a lot of success with the butter method outlined:
http://forums.egullet.org/topic/119838-the-best-way-to-cook-a-thick-steak/
The crust really is spectacular and with the med-low heat, smoking is to a minimum.
Speaking of beef, MMMMmmmm, bulk beef for Christmas. 12 pound prime rib roast (alternator sized) The butcher who took care of me was a former student - picked out the best large one he had, and cut the bone out, then tied the bone back in. I can't wait! Plus, I picked up a big chunk of filet mignon.