Steakhouse Wars!
Jan 27, 2008 | 08:56 PM
#23
Teamspeed Pro
Joined: Jan 2008
Posts: 1,514
From: San Francisco
here's my (long-winded) take:
- i don't eat at steakhouses anymore. there's a shortage of excellent beef in this country right now (a friend in the industry says it will take 2-3 years to get enough excellent product to meet the current demand.) as such, it's impossible for any steakhouse to procure enough excellent meat to maintain any reasonable volume.
- i've also found that steakhouses do not dry-age the beef long enough for my tastes anymore. most places will do 28-32 days, but i've seen the light. a truly great steak needs to be aged at least 45 days, with my preference running up to 60 days (before the fat in the beef starts turning rancid.) i don't necessarily blame the steakhouses since they need to turn the product & make money.
so i've just been getting custom-ordered steaks from a local butcher. 60 days dry-aged, i get a 6lb rib steak every month.
Peter Luger can be great but it's too variable these days.
however, El Caprichio in Spain looks like it's the best steakhouse in the world - just scroll through the pictures in this link:
http://www.artnoa.net/carnesrojas/
and read this incredible article about it:
http://www.time.com/time/magazine/ar...691115,00.html
- chuck
- i don't eat at steakhouses anymore. there's a shortage of excellent beef in this country right now (a friend in the industry says it will take 2-3 years to get enough excellent product to meet the current demand.) as such, it's impossible for any steakhouse to procure enough excellent meat to maintain any reasonable volume.
- i've also found that steakhouses do not dry-age the beef long enough for my tastes anymore. most places will do 28-32 days, but i've seen the light. a truly great steak needs to be aged at least 45 days, with my preference running up to 60 days (before the fat in the beef starts turning rancid.) i don't necessarily blame the steakhouses since they need to turn the product & make money.
so i've just been getting custom-ordered steaks from a local butcher. 60 days dry-aged, i get a 6lb rib steak every month.
Peter Luger can be great but it's too variable these days.
however, El Caprichio in Spain looks like it's the best steakhouse in the world - just scroll through the pictures in this link:
http://www.artnoa.net/carnesrojas/
and read this incredible article about it:
http://www.time.com/time/magazine/ar...691115,00.html
- chuck
Jan 27, 2008 | 09:13 PM
#25
Teamspeed Senior Member
Joined: Jan 2008
Posts: 745
From: USA - America
praise be to you! That looks amazing! Have you been?
here's my (long-winded) take:
- i don't eat at steakhouses anymore. there's a shortage of excellent beef in this country right now (a friend in the industry says it will take 2-3 years to get enough excellent product to meet the current demand.) as such, it's impossible for any steakhouse to procure enough excellent meat to maintain any reasonable volume.
- i've also found that steakhouses do not dry-age the beef long enough for my tastes anymore. most places will do 28-32 days, but i've seen the light. a truly great steak needs to be aged at least 45 days, with my preference running up to 60 days (before the fat in the beef starts turning rancid.) i don't necessarily blame the steakhouses since they need to turn the product & make money.
so i've just been getting custom-ordered steaks from a local butcher. 60 days dry-aged, i get a 6lb rib steak every month.
Peter Luger can be great but it's too variable these days.
however, El Caprichio in Spain looks like it's the best steakhouse in the world - just scroll through the pictures in this link:
http://www.artnoa.net/carnesrojas/
and read this incredible article about it:
http://www.time.com/time/magazine/ar...691115,00.html
- chuck
- i don't eat at steakhouses anymore. there's a shortage of excellent beef in this country right now (a friend in the industry says it will take 2-3 years to get enough excellent product to meet the current demand.) as such, it's impossible for any steakhouse to procure enough excellent meat to maintain any reasonable volume.
- i've also found that steakhouses do not dry-age the beef long enough for my tastes anymore. most places will do 28-32 days, but i've seen the light. a truly great steak needs to be aged at least 45 days, with my preference running up to 60 days (before the fat in the beef starts turning rancid.) i don't necessarily blame the steakhouses since they need to turn the product & make money.
so i've just been getting custom-ordered steaks from a local butcher. 60 days dry-aged, i get a 6lb rib steak every month.
Peter Luger can be great but it's too variable these days.
however, El Caprichio in Spain looks like it's the best steakhouse in the world - just scroll through the pictures in this link:
http://www.artnoa.net/carnesrojas/
and read this incredible article about it:
http://www.time.com/time/magazine/ar...691115,00.html
- chuck
Jan 27, 2008 | 09:38 PM
#28
Teamspeed Pro
Joined: Jan 2008
Posts: 1,514
From: San Francisco
no, i really wanted to go during my trip to Spain last year but time forced me to go to Madrid instead. since Madrid sucks, i won't make that mistake again.
i really really really want to try El Caprichio... probably sometime this year.
- chuck
i really really really want to try El Caprichio... probably sometime this year.
- chuck
Jan 27, 2008 | 10:05 PM
#29
Teamspeed Pro
Joined: Jan 2008
Posts: 1,966
From: Alberta, Canada
Personally, I think the steakhouses in Vegas blow away Ruth's or Mortons. You cannot beat SW, Prime, Delmonico's, The Steak House, Kokomo's...just to name a few. SW at the Wynn is my favorite restaurant probably anywhere. 
Even Caesar's in Calgary Alberta, or Hy's when they relocate are top notch.
Even Caesar's in Calgary Alberta, or Hy's when they relocate are top notch.
