Steak!!! How much will you pay for a steak?

Please keep in mind that some of that 28 oz is bone.

Also keep in mind the Biblical injunction to the effect that: He who gnaws not at the bone is wasting the best part of the steak and the Lord they God will perceive that as a sin"


Well, perhaps not truly biblical but the truth!!!!

Best
Rogov

What timing! this the day yet another report released about obesity getting "bigger" in the U.S. and that the obese group cost health care $1,400 more than we "svelte"types...pass that hunk of meat!

[Jenise]

"Big Stig". Too funny. I love that show but have never seen the one where they come to America.

The first time Top Gear came up in a F&F Thread, I had to ask "What's that?" Now I not only know what it is, I can offer that in that episode, they fly to Florida and spend $1000 each on used cars that they drive to New Orleans. IIRC, Jeremy buys a Camaro or Firebird (fast/sleek), James buys an ancient Caddy sedan, and Hamster buys a pickup truck (which the others doll up with pink pro-gay graffiti for the drive thru Alabama/Mississippi). It's a good one!

Remember, a 28 oz porterhouse is probably 2/3 meat. Still a lot, but not more much than I've seen in places in Tokyo or Beaune. Unclear if its for one or two, but googling "Tel Aviv grams steak" gets this Rogov quote re Dixie " If you are in an extravagant mood, try one of the aged 900 gram porterhouse steaks that are a house specialty."

A standard serving size for steaks (e.g. entrecote, sirloin) in good meat restaurants on this side of the pond would be 350-400 grams. A 900 gram porterhouse for one would certainly be considered an extravagance...

Dale, Hi.....


Mike is quite right. Throughout Europe, the Middle East and North Africa, the 900 gr. Porterhouse, like true Chateaubriand steak is always offered as a portion for two. The only problem inherent in this is when one of that couple wants the steak medium-rare and the other wants it very well done. Divorce or worse has happened! It is true that some may order the steak on their own but most of those people - despite their "big eyes" - wind up taking some home in a take-away box.

Best
Rogov

Back to the original question. The price is good for what you are putting on the plate. I have unfortunately been in situations where I have paid close to what you are charging for something much less. Each time it was work related and I was at some place known more for the celebrity chef name on the sign or for its reputation as a place to be seen than it was for the quality of the cooking.

However, If me and my wife were going out for a nice dinner alone, I would bypass the steak in favor of something else. It is not the price that would stop me. Its just that I can do a quality steak at home. I am sure that there are other items on your menu that I have never made or don't make well and I would rather spend my money on those.

Equal quality steak is hard to find in stores. Even those markets that do sell prime don't sell beef dry aged 21 days or more. Years ago when I owned a "supper club" we purchased 21 day dry aged short loins and cut them ourselves. We were one of the three customers the wholesalers had for this beef. All were restaurants.

We are lucky to have a local outlet that dry ages sides 21 - 28 days.

Longer to order.

And it came up as even or (for me) slightly on top of Flannery's excellent product when we did a 'steak-off'.

Equal quality steak is hard to find in stores. Even those markets that do sell prime don't sell beef dry aged 21 days or more.

The market in the town where my girlfriend lives sells grade prime Piedmontese beef that has been dry aged for 28 days.

We are lucky to have a local outlet that dry ages sides 21 - 28 days.

Longer to order.

Bill, what's the oldest you have ever tried?

We are lucky to have a local outlet that dry ages sides 21 - 28 days.

Longer to order.

Bill, what's the oldest you have ever tried?

Different Bill here...

I have had 55 Day Dry Aged. It is definitely not for everyone as the beef takes on a very gamey flavour profile. The actual tissue has also broken down so much that while very tender, it has a texture that needs to be tried to be understood. I personally like my larger cuts in the 52 day range +/-.