/ck/ - Food & Cooking

>>6390299
the filet mignon at Smith and Wollenskys

>>6390299
I've never bought a steak at a restaurant. The best steak I've ever had is the ribeye at Kroger. Ignorance is bliss.

Come at me.

A ribeye at Old Homestead

>>6390299
It was at this french cafe place downtown. Juiciest damn steak I've ever had. And the pomme frites were just as good and got soaked from the juices of the steak on the plate.

The sirloin at Delmonicos.

>>6390299
A flat iron at a cafe at a casino at breakfast. Surprised the fuck out of me.

>>6390325
pic related?

>>6390351
Always

Not trying to sound pretentious, but one I've made. It was when I first started cooking and learned exact doneness times and made my own dry rub. It's what surprised me enough to think I actually could cook.

I was too drunk to remember how it even tasted

Medium-rare filet mignon with a pepper crust at Gallagher's in Manhattan. Oh my god it was amazing.

>>6390355
And so it begins...I never eat in restaurants anymore because 9/10 I can cook whatever it is better then they can. Except for sushi. Sushi I'll glad sit down and pay for.

>>6390380
Maybe you're reading a little too much into it and he was just really pleased with his work.

I've made some great steaks at home, but living in a small city apartment I'm not inclined to stink up my place with beef smells for days on end just for a steak, especially considering how often I crave steak which is like three times a year.

So, $35 for a dry aged prime steak from the butcher, and all my clothes smell like burned cow fat for a week, or $60 for a steak at a restaurant? The markup on steak is much less than on some food items, I consider that a pretty good deal. Obviously you have to factor in the wine but again, it's an occasional thing so no biggie.

>>6390380
For the most part it's stupid to go out to a place because they can make something better than you because even if you only have mediocre kitchen skills, you should be able to beat a business recipe the vast majority of the time.

Even top restaurants are governed by the almighty dollar and even those who still put the artistry of a dish top have to keep profit as a secondary concern.

This might inform technique, equipment used, and/or ingredients.

You do not have those constraints.

Now they might have easier access to some ingredients or equipment, but there's little that you can't get if motivated.

This isn't to say that going to one is pointless, just that whether or not you can do better at home isn't germaine to any discussion of going to restaurants.

Porterhouse at Peter Luger

Conversely; what's the worst steak of your life?

The best I've had was at Palm II in NYC.

>>6390444
I had a pretty horrific steak in Manta Ecuador once. I don't remember the name of the place, but it was dry, gristly, and chewy.

>>6390444
I dunno, the shit places that I've been to don't really have memorable names.

>>6390444
Disney world in florida, made the mistake of eating at the "american experience" restaurant.

Steak was 10 bucks, you got a baked potato with it.

It looked and tasted like they gave me an entire slice of removed fat.

The men dressed as early american soldiers blaring "glory glory hallelujah" in my ear didn't help.

The steak burrito at Chipotle.

Prime Rib dinner at Nightingale up in Door County Wisconsin.

Fucking awesome supper club, and the prime rib sandwiches are also tippity fucking top!
(could not find legit pic)

People need to calm down about steaks.

The best, for me, are pre-frozen discounted cuts cooked on the hot-as-hell grill with salt, pepper, garlic powder. Big baked potatoes, maybe some green beans.

Add some sunshine, an old friend, dad and or/ some cold beer and you've got everything a steak needs.

>>6390629
Pffffft prime rib is midwest soccer mom shit. Try a real steak like a ribeye or porterhouse

>>6390567
There's nothing called the "American Experience" at Disney world. The American Pavilion at Epcot?

>>6390641
I like prime rib more than "real" steaks.

>>6390647
That'd be it, my mistake.

There's an attraction in it called the american adventure and I flubbed the name of both I guess.

>>6390306
There's literally nothing wrong with liking rib eye.

>>6390444
My dad used to burn the shit out of London broil when I was little.

>>6390654
Sure, but there is a lot wrong with liking Korger or whatever that is. It sounds like a poor people store.

>>6390654
This, ribeye is probably my favorite smaller cut.

>>6390656
It's just a common grocery store.

>>6390655
People always fuck london broil up. It can be really good though

>>6390663
I agree. I like to cook it medium and thinly slice it across the grain.

>>6390667
You got it

The steak I grilled up yesterday. It was literally the first steak I ever grilled too. Followed the 10 minute rule and it came out Medium. Just perfect. Added some potato salad and some asparagus to the side.

>pic related

>>6390677
Looks good. Money shot?

>>6390677
Any more pics, dubsmeister?

Best steak I've had was some restaurant that had a 16oz tenderloin or filet (similar cut but I forget exactly which is was) that was a reasonable price and they made the thing perfectly every time with basically no fat or gristle so the thing was just a lb of pure deliciousness.

Worst was a batch of store bought steak I bought that had something off about, awful flavor. Usually store bought steak I make myself turns out great but something was just fucked with that batch. Wasn't spoiled just tasted awful. Ended up throwing most of it out after taking a few bites.

>>6390629

Man Door County rocks. I used to camp there a number of times every summer as a kid and they got a lot of really good restaurants. Plus a lot of good bike trails, swimming and boating.

>>6390681
>>6390683

I actually bought three steaks because I knew I'd scorch the shit out of at least two of them since that's what happened when I first grilled burgers. But no, I was so shocked to see that it came out perfect. the other 2 came out great as well but too bad nobody shared this wonderful experience with me.

I did let them sit out before cooking for about 45 and liberally put some salt.

>>6390709
Good job anon

>>6390299

At a steakhouse in my city, they served a raw 12oz steak on a stone that was heated for 8 hours at 750 degrees. It cooked right in front of you and it was the best I've ever had. Practically melted in my mouth

>>6390299
rib-eye medium rare
garlic powder
onion powder
ajinomoto
salt
pepper

i had to actually pay my friend for his recipe.

>>6390731
By "pay" him you mean a blowjob right?

>>6390734
please anon, im not so desperate as to actually blow him. just a handy

[spoiler]i loaned him my stargate collection. he didn't even like it[spoiler]

>>6390731

a sprinkle of each on both sides of the steak?

A medium rare inch thick ribeye, about 10-12 oz, with a-1 sauce,cooked on a flat top grill,,by a teen cook, not "chef" who was probably irritated and could care less about my or others opinions,let alone ck's Shoney's,.now closed .A shame. Second best a tie (boo)between a place in Sausilito CA and a steak house, that served aged choice rib eye or NY strip, baked sweet potato or white potato,or thick cut fries did not have the dumb ass "salad bar", they brought it to you, served beer, wine and some mixed drinks. line out the door, most nights. Lone star. The place in Sausalito (close to Oakland cross the bay from San Francisco), was a mostly Italian place, grilled steaks and local sea food but they had a sign- blue rare, rare, med rare, medium, burnt. you paying, you choose, Worst? Ruth Chris or Angus Barn In NC and not to be an ass about it, but $300 per night and 50 bucks a person, skip grove park or biltmore estate if in Asheville.NC. ask a local, you can do better

>>6390656
>It sounds like a poor people store.
Fuck you, but you're not wrong.

>>6390738
>i loaned him my stargate collection. he didn't even like it

>mfw stargate collection

I don't give a shit about Universe as long as SG-1 and Atlantis are there. Regardless, that's hot as fuck.

>>6390774
Shoney's is Sizzzler on the Best Coast, and their still in bidness'. You have to specifically request "rare", or you will get a flame-broiled piece of charcoal.

My depression era grandmother loved Sizzler, and she'd stuff the garlic bread in to her purse, even though I was footing the bill. I miss that lady. And a Lady she was...

when im at work and i have enough trimmings to make a free sandwich

>>6390837
So does every restaurant worker in America. Jews don't have a monopoly on free food.

>>6390856

No, but they do have a monopoly on the world banks and the economy system. wake up sheeple

Medium-Rare A5 Wagyu kobe beef Filet Mignion steak at Prime Steakhouse and Bellagio Hotel in Vegas

60 dollars per ounce. Fucking worth it.

A dining hall at my school had a monthly premium night where you could pay a few bucks on top of your entrance fee/allotment for a ticket for the meal of the night. The overqualified chef, sick of making the usual dining hall garbage, would set up a station with a pal and serve something absolutely delicious. One time he was serving steaks cooked to order (I went for blue rare) along with a smoking sprig of rosemary and a side of polenta. Maybe I was just sick to death of dining hall food, but it was an absolute masterpiece. Bless that overqualified cafeteria man.

The best steak I've eaten was a Magic Mushroom fillet at a Crawdaddys in South Africa.

>>6390299
bought filet mignon from tradeway's. Marinated in red wine and then medium rare with butter. Fucking great

>>6390980
>I got scammed

If you live on Long Island go here. Best $20-30 steak you can get.

dry aged 28 days bone in ribeye 2 and a half inches thick. rare... was sooo good.

Get a big ol' flank steak from the grocery
Score the fuck out of each side with a sharp knife in a tight crosshatch pattern.
Cut into serving sized portions
Marinate in ordinary original Kraft Italian dressing with a bit of tenderizer added
Grill on open flame on medium-high until a nice thick bark is achieved on both sides
Serve with Stove Top, steamed green beans and/or a baked potato

Dry age ribeye when i was in vegas, it was as delicious as it was overpriced.

>>6390306
Just try a steak at a decent restaurant. Why don't you? Cooking steak is one of the easier cooking skills to develop, and if you taste a couple done well you know what you're aiming for.

>>6390731
>ajinomoto
That's a brand. Do you mean MSG?

>>6394009
MSG is great on meat.

>>6394010
Yup. I'm assuming he does mean MSG, but unless you're him...

My father and I didn't really talk much during my childhood. There was a time that we argued almost every day during my teenage years. But one night during my senior year of high school, my brother and mom were out of the house, and he bought ribeye steaks from the supermarket. He's always cooked steaks when we have them and they've always been a little on the well-done side, so I wasn't expecting much, but he really put some deep thought and care into preparing them on that day so that we could have a nice meal together, just as father and son. I think that was the first time in many years that I respected my father as a man and saw just how much he actually cared, and since then our relationship has been good throughout the years. It wasn't all about the cut of meat or the seasoning, but I won't forget that steak.

>>6394101
Did you guys blow each other afterwards?

Onglet at Melée in Frederiksberg

I never thought a restaurant could beat my meat until I got a $70 rib eye at a fancy restaurant in Seattle (company comp't) which was maybe 15% better than my steak. I think it was saus vide or some shit. It was pretty much too tender where i normally like a bit of crunchy gristle on mine. so I ate the whole thing in one sitting even though I was full cause it was so easy to eat.

>>6394318
they also probably used MSG and garlic salt where I only use rock salt and cracked pepper. could have been aged as well, it was quite good. I just wish they would have cooked it on a grill, rightfully.

>>6394320
btw the restaurant was called
Daniel's Broiler Prime Steaks and Chops

I've never been to any nice steakhouses in my life (depressing) so the best I had was a pan seared bone-in ribeye I made.

Pretty damn good but what do I know, I'm a pleb.

>>6390444
I once got an entrecote at a cheap restaurant aimed at students. I had steak there before and it was okay, but this time I went there on a first date with what now is my GF, they really fucked it up.

I ordered it medium-rare, it was grey on the outside and raw in the centre. I don't mean rare, or even blue, I mean cold, like it came out of the fridge. When I told the waiter to take it back, they returned THE SAME STEAK to me, only this time it was beyond well done.

Worst part is I just sat there and ate the thing with a smile on my face, because I didn't want to look like a snob in front of the girl I was with.

A prime new york steak cooked by a bonfire on the beach

>>6390299
Hahaha..
My good mates lease ran out so we all crammed in my 1brm+large lounge place
>stacked boxes and furniture everywhere
>cat somewhere climbing every fucking thing
>went home to visit my parents and they gave me a bunch of home kill, sausages, steaks and schnitzel
>fridge is an old absorption fridge like pic related
>has no freezer compartment so we ate all of it in about two days
>the night I got back we got wicked baked and cooked up these massive inch and a half thick steaks with a little pepper and rock salt
>three people crammed into my pretty much 3x2m kitchen
>Good God they were great
>think and juicy full_homo.jpg
>rare-med rare
>it was cold as fuck outside but because of our hoarded shit packed around us we were both toasted and toasty
>played vidya for the rest of the night

A rib-eye Steak from a western style restaurant in Saigon.

Bone in filet mignon at Vic & Anthonys

Medium rare but it got a little more rare the closer you got to the bone. The last couple bites were heaven

>>6390731
>garlic powder
>onion powder
fucking americans

>>6390980
i've been permabanned from the Bellagio lol

>>6396208
You're, right, I should throw minced garlic and onion into my beading and batter when I fry things. Oh wait, you're a fucking moron

>>6396369
>fucking americans
>proceeds to talk about deep frying

kek

>talking with friend this weekend
>told me how it's bad to eat red meat more than twice a year
>his wife the "nutritionist" told him so
>mfw

>>6396373
Right, schnitzel isn't a thing anywhere and the French don't ever fry stuff. Keep showing off that world class non-American education

>>6396390
oh so we guessed correctly that you're american? topkek anon

>>6396390
We were served schnitzel in the U.S. Army's 2nd Infantry Division quite often. Loved that stuff.

>>6396381
>it's bad to eat red meat more than twice a year
>nutritionist
HAHAHA, OH WOW

Thin slices of wagyu flank steak, grilled medium rare.

Fucking Wagyu, man.

believe it or not, a rare hanger steak with fries that I ate just last month. perhaps it was just the circumstances of the meal, but golly was it both delicious and satisfying.

Best steak I ever had? A butchered cow on the Texas / Mexico border.

I was employed as a ranch hand near Eagle Pass / Piedras Negras.

One night there was a fierce lightening storm. A bolt of lightening struck a cow and killed it. The ranch owner told the twelve of us to have at it. What we didn't finish was heading to town for the mission.

We sliced that thing up and had a feast. The choicest steaks were devoured. We had beer and cheap whiskey but the food was better than anything you could imagine.

Give me that day in eternity and I will call it heaven. Out in the the desert, a huge bon fire, the spinal column eliminated by our hunger... The endless beer and rot gut whiskey made the experience unique.

Better than the constellations.

>>6390624
Basically this. I can't remember how much I dropped on that steak 10 years ago in Vegas (probably a little over $100) but it was easily the best meal I've ever had.

>>6397110

that sounds amazing

>>6397123
It was and I wish I had the vocabulary to describe it better.

Once the storm ended, there was no light except for the stars and the eventual fire we built. Sure, our vehicle had headlights enough to drag it back in front of our ranch barracks, but that was it. We had to check it in for the night. The only light we had was our own.

It was just us and the middle of nowhere. Google Earth it - East of Eagle Pass (way East - a lot East). Mesquite mounds, sand and nothingness. Storms and catching illegals for the border patrol was our excitement. We ate well but nothing like that night.

That cow was county fair award worthy.

I've never had what I would call a great steak at a restaurant, but then I usually don't order steaks at restaurants.

The best I've ever had were those I cooked at home. Cook in butter in a pan at a lower temperature than medium, flip when cooked halfway through, and then rested for about five minutes. No restaurant steak I've ever had has ever come close to that.

Note that some great steak restaurants cook steaks in the same manner, but I've never been to a steak restaurant of that caliber.

l'entrecôte, the one in the 17th arrondissement
there's nothing like that sauce and the texture of the meat

The best steak I've ever had was at a little Café in Holland called 'Dorpszicht' in Oene, a sleepy little community.

The place is like a timewarp, looking like a 40s sombre European eatery.

You go in and order 'the steak', specify the degree of doneness and you're good to go. Apparently it's an award-winning steak and for good reason.
The meat is so tender it melts in your mouth and the seasoning is crisp and wonderful. It comes with a table filled with assorted potato dishes and other greens for you to enjoy.

I aim to eat there at least once each year, it's fantastic.

I never go to restaurants, but Flank Steak the absolute best I've ever made at home.

But it can't be just any flank steak, there's a particular retail chain that sells a certain brand of vacuum packed flank steak which has some sort of green garlic marinade.


That marinade is just amazing, and enhance the Flank steak to exceptional levels. I love buying that one because it's being marinaded for weeks inside that vacuum bag, plus I don't know how to marinade it myself, and I wouldn't have the patience anyway.

Regular Flank Steak really sucks though, I would never buy those regular packs that has a lot of air inside. They are two entirely different things.
It really needs to be those vacuum packed pones that's marinaded for weeks.

>>6390624
this.

my brother had his wedding reception (or dinner, rather) there.

12 of us was like 2500 fucking dollars. thx bro.

>>6397572
hell yea

>>6390299
Hogs Breath Cafe, Australia.

Probably because I had been travelling for 3 months without steak and was looking forward to it all that time

Probably one of my own pan fried london broils.

Was perfectly medium rare with salt, pepper, and italian seasoning, god. Might make one tonight.

This is probably the prettiest, but it was a little overcooked sadly. Oh well.

NY strip steak at Edwin's in Cleveland. Bourbon sauce on top and whole peppercorns. Based.

Are steaks healthy?

Chateaubriand at Berns Steak House in Tampa, FL

>>6397644
Seriously? Hogs Breath is the equivalent to Outback Steakhouse in the US. There is much better steak, but I'm glad you had a good experience.

>>6398598
>Oh well.
>well.
>well

steak and ale prime rib

Best steak i ever had was a 16 oz ribeye at a sports bar in Houston called the Tavern on Gray (closed now). Wednesday nights a guy would show up towing a full grill set up on a trailer behind his pick-up and grill ribeyes all night in the parking lot. $16 for the steak and a baked potato. Somehow it was the best steaks ever

>>6390299
Ask your mom

>>6390306

You probably have a decent chain in the area. Texas Road House is really good.

>>6390380

I'm the same way, I try to only eat out if I can't make the dish.

>>6390444

Ryan's. Or maybe back when my dad used to burn them all the time.

>>6390656

Sort of but it's more wholesome than Wal-Mart.

>>6390677

> Followed the 10 minute rule

What's that? I've never cooked steak before.

>>6397572

Damn that looks neat.

cold leftover tbone steak i pulled from the fridge and ate right then and there. best damn steak i ever ate.

>Cook a pretty thick steak
>Feels nice and medium inside
>Leave it to rest 5 minutes
>Cut into it
>It is now (almost) "well" done

Fuck you heat equalization

a ribeye from a cow i raised and butchered cooked medium well....excellent also i enjoy a ribeye from logans roadhouse time to time, pic related

>>6390299
A rib-eye from a Santa Gertrudis my nephew raises. Grass fed, no antibiotics, no hormones, no corn finishing.
Threw the steak on the grill, cooked it rare and delicious.

If you ever get to eat grass raised, no corn finished beef, much less steak, you will never want anything else.

>>6399551
I think you plate it early and let it sit for 10 minutes and it continues to cook just a little longer. Some people try to cook a steak medium and then plate it for 10 minutes and it comes out well-done because they were retarded and cooked it too long.

>>6390980
>$60 per ounce
>for wagyu

top kek

>>6390709

>>6400797
>medium well

what the fuck

>>6402559

You sir know what you are talking about.

Cattle are fed corn to bring them up to slaughter weight faster and butcher them thereby saving on the interest for the extra time it takes to raise on grass. It has everything to do with growing cheaper beef, not growing quality beef.

>>6400797
>raised a cow for that long
>got it all good and healthy
>finally came time to butcher
>get the best cut of meat I can get
>mouth is already overflowing with saliva just imagining the succulent taste
>cook the steak medium-well like my midwestern papa told me too!!

Such a waste of time. To go through all that to make the steak amazing and you make it medium-well like a fucking faggot. I bet you ate it with A1 sauce too.

>>6403357

For some reason, a great many old-time ranchers prefer medium well. When you met someone who wanted it medium rare, that was more likely to be a city slicker.

I suspect that the reason was that when the old time ranchers were younger, they often didn't have enough refrigerator or freezer space for the entire beef and so it needed more cooking to help cover the off flavors of the beef not being very fresh. At the same time in the cities, someone could go down to the butcher and buy the beef they needed for a meal. In all probability, with the number of people making meal sized purchases of beef it didn't take very long between the time the beef was ready to sell and when it had been consumed.

>>6390299
medum lamb filet
made myself
i gues that woudl change if i had the money to go out for steaks though

>>6403351

Every single cow in my country is grass fed.
I have never known anything else.

>>6390444
I had a steak in a weatherspoons once; it was about 70mm thick, rediculously overcooked, and covered in piri piri sauce.

Never again.

>>6403660
Fuck I meant 7mm.

>>6403386
>For some reason, a great many old-time ranchers prefer medium well.

A lot of it has to do with the quality/grade of the meat, as well as what cut you are talking about.

Something like a fillet will come out very tender if you cook it rare. But a cut with more large pieces of intramuscular fat or connective tissue will not be tender cooked "rare" unless it is a very high grade steak. The average ribeye from the average cow is much tougher than the prime steak served at a nice restaurant. It needs to be cooked longer to break down some of the connective tissue, etc. If we're talking about a rancher eating a random cut from a random cow (e.g. NOT high grade steak) then I can absolutely see them wanting to cook it to medium or beyond.

>>6403660

>eating anything fancier than a burger at Wetherspoons
>wheredoyouthinkweare.png

>>6390359
That shit is the worst.

>get drunk
>eat awesome food, sometimes food you wanted to save for later
>don't remember even a lick of it
Feels like it went to waste, which it pretty much did.

>>6390444

Every single piece of beef from TGIF. When i was young my family used to take me there.

>>6390774
I love your posts. They read like spoken word poetry.

>>6390355
Trying to learn how to cook a steak- tried last night and it turned out pretty tough. Any advice on cooking a tender, juicy steak? and what's in your dry rub??

>>6404771
>and it turned out pretty tough

This can be a tricky problem to nail down without more information from you. It could be:

A) you bought low-quality meat, and/or a tough cut that is not good for quick cooking.
B) you had good meat but you overcooked it

>>Any advice on cooking a tender, juicy steak?
1) Start with a good quality piece of meat. Marbling is good. Dark red meat with little or no marbling is not good.

2) Pat the steak dry (damp meat won't brown properly). Season with salt and pepper or your preferred rub.

3) Put the steak in a very hot pan. It should sizzle the instant it hits the pan. No sizzle = pan isn't hot enough. Take steak out, heat pan some more, try again. Now once you have the steak in the pan and it's sizzling, adjust the heat to maintain that sizzle until you've seared it. If it's not sizzling, turn the heat up. If it's smoking, turn the heat down. Repeat for the 2nd side.

3) Lower the heat (or transfer the pan to a hot oven) and continue cooking until the steak reaches your desired level of doneness.

4) Take the steak out of the oven, put it on a room-temperature plate, cover it with foil and leave it alone for 5-10 minutes. Then serve/eat it.

>>6404794
Thank you! I had bought some grass fed "stir fry" strips from whole foods. They were dark red with very little marbling, so instant difference there. I also used a shitty teryaki marinade and probably overcooked them, since they were such skinny pieces. Will definitely give it another shot! :D

>>6390299
Chateaubriand at some waterside restaurant in Mallorca.
My mother and her husband seem very into wagyu beef recently but personally I find it a bit too fatty. It's nice but it feels like they take the "mouthfeel" thing a bit too far with that meat.

>>6397110
No one can beat this story, thread over.

>>6404644
;_; B-b-but they had a list of different steak cuts and sizes. You would have thought that it would be at least mildly acceptable, but yeah.. weatherspoons...

At least they have good cheap beer where I live. Kent represent.

>>6405827
Wetherspoon's grills are a joke.

>>6397572
>fries
Might as well just take chicken tendies with them, pleb.

>>6404925

They must have some weird sexual fetish.

Steak is always boring unless accompanied with an amazing side dish that compliments the steak.

No matter what restaurant or source, steak is pretty much the same in my opinion.

HOWEVER when it comes to venison, the best I have ever had was at a random restaurange at Lake Wanaka in southern New Zealand. I am not sure how they did it, but the venison was extremely tender and tasted absolutely amazing. Much better than any of the bland steaks I have had over my lifetime.

>>6406893

nice meme!

>>6404826

When cooking grass fed beef, you want to use a lower temperature and cook it slower. If you cook it the same as you would grain fed, it is generally going to be dry and tough.

The results when cooked correctly are well worth the trouble.

My dad is a butcher so I regularly get some of the best steaks from him. Its pretty nice that I didn't move too far away from them

>>6390624
This

>>6390677
>Medium

>>6390774
Im from raleigh, nc, i loved angus barn....though to be honest, i have an admittedly shitty palette and i didnt pay either of the times I went there. But I got the cheapest steaks they offered to be polite (9 oz new york strip if I recall). They were cooked perfect, tasted wonderful, and the salads were pretty insane too. Prolly cost 15 for the steak, plus another 10 for assorted shit.

Now if you get the filet there, 2 glasses of wine, and 2 appetizers or some shit, you'll easily pay over 100 bucks, for a marginally better experience

Worst Steak: Applebees House steak....I am about 90% sure it is microwaved, but the potatoes are always good

>>6390299
was aboard a Regent cruise once (was a literal 5 star restaurant on board), absolutely amazing

best steak I've had locally though was at Little Havana on US 1
Seriously, if I could, I'd eat there every single week.

Northern eurofag here.

Top 3 meals of my life was all in America. Top one was at a steakhouse in Florida. I can find the name of it, but I'll have to dig through texts from ex and that will give me feels so pls no. The two other ones were at an Italian restaurant in New Jersey. I still have wet dreams about those steaks

the best steak I had was actually diced in a burrito at Carlitos in Santa Barbara.

Where the fuck do I go in Melbourne Australia to get a good steak?

The ribeye I grill on my back porch. I've never been/don't want to spend the money to go to an extremely expensive steak house. I see no point when I can get all the ingredients (potato, steak, salad, garlic bread) for around $20 and I can cook it better than most steaks I've had else where.

Maybe one day when I'm old and have lots of money in my saving's account.

>>6407901
>literal
Were there 5 stars in the restaurant at all times?

>>>>6408916
It's about both the experience and sometimes getting something you don't otherwise have good access to (like for me, dry aged beef) or want to do yourself (say a creme brule). But most often it is about the experience and the company.

But friend, it's pointless to use "I can do x dish better than a restaurant", because that is true 99% of the time if you're even a mediocre cook. You're not having to turn a profit.

GATHER ROUND PLEBS

If there's a place for steak in the world, its America. And if there's a place for steak in America, it's VEGAS. And if you want the best steak by far in Vegas, there is literally no other place like CarneVino.

It's Mario Batali's steakhouse, and they specialize in one thing: dry-aged beef. You know how it goes; aging, maliard reaction, amino acids, blah blah. But this place has taken it to a level like no other. Most other places you can get a dry aged steak, it'll be something like 28-day to 40-day.

At CarneVino, the don't serve any dry-aged cut that's under 90 days. Ribeyes age up for 120 days.

But my friends there is something so much more. If you call ahead a few days, they'll pull out the most aged thing they have for you, the Riserva cut. It's something (usually big cap-on ribeye or big filet-side porterhouse), and it's been aging anywhere from 180 days, up to 240 days.

I've had some steaks in my life, in just about every way, from just about every type of cattle. From wood grilled, grass fed strips to butter poached and seared filet mignon, and even a 38oz steak challenge.

None of them can hold a goddamn candle to CarneVino's riserva. It's like it's not even beef. Like it's from some magical heavenly animal. It's like if you took a grassfed steak, rolled it in foie gras, injected truffles into it, and sprinkled it with Gorgonzola. And it's still better than that.

Nothing better on earth. NOTHING. I've eaten my way through this city ten times over, had every tasting menu and every special and every unique this or that, and it's still the best thing I've ever eaten.

>>6390325
That is the Ubuntu Linux distro symbol.

>>6408966
That is absolutely fucking disgusting you pathetic excuse for a human.

>>6409051
I don't really see what's disgusting about it, he just comes across as pretentious.

>1997+1
>travel to Portugal
>flat iron in a restaurant

Best steak ever.