What kind of steak to order at a fancy steak house?

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Posted 10/4/2012 by *christine* in NSBR Board
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*christine*
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Posted: 10/4/2012 7:29:35 PM
We are going to an expensive steak house this weekend, and I'm not a big steak person. I don't know what kind of steak to order. Rib eye, porterhouse, New York, Kansas City....what's the difference?


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MikeWozowski
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Posted: 10/4/2012 7:32:42 PM
filet mignon

tinaev
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Posted: 10/4/2012 7:33:07 PM
I tend to avoid Rib Eyes, they taste really fatty to me and it seems like the fatty taste overwhelms the steak taste. New York is usually a good bet, but I prefer a sirloin when it's available since it's a leaner cut and I just prefer the taste of a leaner cut.

styxgirl
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Posted: 10/4/2012 7:34:43 PM
My favorite is ribeye. It is a little more "marbled" than some but very tasty and tender.

My second fave is a good filet mignon. (Sonetimes if they are thick, I ask them to "butterfly" it open so it cooks more through.

I like my steaks cooked medium-well, pink and juicy, but not bloody.

We had sirloin kabobs for dinner.


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iteach3rdgrade
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Posted: 10/4/2012 7:34:45 PM
filet mignon

Ms. GreenGenes
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Posted: 10/4/2012 7:34:54 PM
Filet mignon. And don't let them butterfly it.


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scrapper100
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Posted: 10/4/2012 7:36:40 PM
Another vote for Filet Mignon. I like them because they are so tender and melt in your mouth.


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Posted: 10/4/2012 7:37:06 PM
Filet mignon

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Posted: 10/4/2012 7:37:56 PM

Actually a prime grade, well-marbled rib eye is generally considered the best cut of steak. After that a New York strip is probably most flavorful. But many do prefer the filet mignon.








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Posted: 10/4/2012 7:41:37 PM
Prime rib, if they have it.



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Posted: 10/4/2012 7:43:00 PM
I like NY strip. Filet mignon is delicious, too...sometimes so buttery you dont need a knife, however, I like my steak med well and that's hard to do without butterflying and I feel guilty because I just know the chef is cringing at the thought of doing that to a beautiful piece of meat.


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momofkandn
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Posted: 10/4/2012 7:44:33 PM
Filet or prime rib.

And don't order it medium-well or well. Let it be pink even if you think you don't like it. I promise the taste and tenderness will overcome any aversion you have to pink or red meat.

VanC
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Posted: 10/4/2012 7:45:18 PM
I like a Porterhouse if it's available if not then I usually go for the sirloin.
Curious to know how fancy of a steakhouse you are going to. I thought I'd heard it all til BIL told me about a place in San Francisco that serves the Kobe beef, charging by the ounce. He said he got a glimpse of the bill and it was close to $700 for 4 people with no alcohol!


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meshelley
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Posted: 10/4/2012 7:46:22 PM
I'm not really much of a steak eater either, but I will have a filet minion if I need to order a steak.

However, I will often order something other than steak. The steak restraunt we go to most often has really good lamb.

Janeliz
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Posted: 10/4/2012 7:50:25 PM
I like a rib eye.

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Posted: 10/4/2012 7:50:47 PM
I like a ribeye medium rare. mmm
after that prime rib medium
and filet mignon is third.


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Nyla
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Posted: 10/4/2012 7:52:56 PM
filet, medium. YUM!

*christine*
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Posted: 10/4/2012 7:53:10 PM
Yeah...I also can't eat meat that's even a little ping and certainly not a drop of bloody. And I know chefs probably cringe at those orders.

It's soooo expensive (over $70/steak - that's really expensive to me) and I would feel awful if I end up not liking it.


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Posted: 10/4/2012 7:59:57 PM
Filet is my favorite. Yum!


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Posted: 10/4/2012 8:19:23 PM
A ribeye or prime rib...rare.


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Posted: 10/4/2012 8:22:04 PM
Depends on what their specialty is. We have a steakhouse here that does a 48 oz Tomahawk ribeye and it is SPECTACULAR but it is to be shared, lol.

My husband favors strip steaks, I love a fabulous prime rib or filet. But I do find that if a steakhouse (Flemings, Del Frisco, Ruth's Chris, Mortons, Sullivans) has a speciality that it is generally the best bet!



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ilovebuble
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Posted: 10/4/2012 8:25:45 PM
Prime rib, rare with horseradish sauce on the side.

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Posted: 10/4/2012 8:26:59 PM
I'll vote for filet, medium rare. If you're feeling daring, have some carpaccio.

Don't fall for "Kobe" - you can only get that in Japan. It'll be Wagyu here in the US, and it's very good, but it's not Kobe. I'm seeing it on more menus as Kobe and it just fries my shorts.

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Posted: 10/4/2012 8:30:39 PM
I order filet mignon bc it is not a huge steak. It's very tender. I get it very rare!

I would ask the waiter for suggestions. That's what they specialize in -- helping you choose!


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Posted: 10/4/2012 8:31:14 PM
My husband and I ate at Gordon Ramsay Steak at the Paris hotel a couple of weeks ago for our ten year anniversary. I had the filet, he had the Rib Cap. It's the best part of the prime rib, and you can get it medium and its still delicious. See if they have that.


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Ouiser
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Posted: 10/4/2012 8:40:56 PM
If they have prime rib, that is always my first choice. Ribeye is my second.


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Posted: 10/4/2012 8:48:09 PM
I'm a Ribeye person, hubby usually chooses New York. But what is a Kansas City cut? I've never heard of it nor seen it on a menu.

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Posted: 10/4/2012 8:50:29 PM
Definitely filet - medium rare yum yum




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Posted: 10/4/2012 8:51:58 PM
Rib Eye!! Yum!


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Posted: 10/4/2012 8:52:35 PM
Medium rare Filet.



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Posted: 10/4/2012 9:02:41 PM


Yeah...I also can't eat meat that's even a little pink and certainly not a drop of bloody. And I know chefs probably cringe at those orders.


In that case, I'd probably get a Rib Eye or a Porterhouse (strip steak and tenderloin).

Prime Rib is more like a thick slice of roast (although very tender!) vs. a regular steak. I find prime rib to be kind of bland unless there's some kind of jus or sauce.

I like my meat medium-rare to medium so I usually get a filet or rib eye; DH and I have shared a porterhouse and it was delicious.






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Posted: 10/4/2012 9:04:58 PM
Ribeye well done.


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Posted: 10/4/2012 9:05:48 PM
Ribeye: medium.


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Posted: 10/4/2012 9:15:12 PM
Let the server know how you like your meat done (well, medium well, medium, medium rare or rare). Then ask them to suggest something.



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Posted: 10/4/2012 9:26:05 PM

Don't fall for "Kobe" - you can only get that in Japan. It'll be Wagyu here in the US, and it's very good, but it's not Kobe.
There are actually a few who now have it. Old Homestead in NY and a place in Miami that I forget the name of. Red maybe?

Anyway-there was an article in Forbes recently and my husband and I both said we'd dine at Old Homestead the next time we were in NY.

But mostly it is Wagyu, I agree.



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MergeLeft
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Posted: 10/4/2012 9:47:30 PM
Honestly, if you're going to get it well done, I wouldn't bother ordering steak. I'm sure they have something else on the menu - chicken, fish or pork - that would be fine. But don't order a $70 steak and then have them ruin it by cooking it that much.

I never cared for steak until I learned to eat it medium-rare. A high-quality, medium-rare ribeye is a thing of beauty. The same steak cooked well done is terrible. Save yourself the guilt of disliking a really expensive piece of meat and order a nice piece of chicken instead.



CheleOh
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Posted: 10/4/2012 9:56:21 PM
Rib eye, GRILLED... medium rare, with horseradish.

I've been told that prime rib & rib eye are the same cut of beef; they're just different in the way they're prepared.

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Posted: 10/4/2012 10:01:19 PM
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Posted: 10/4/2012 10:04:13 PM

Honestly,, if you're going to get it well done, I wouldn't bother ordering steak. I'm sure they have something else on the menu - chicken, fish or pork - that would be fine. But don't order a $70 steak and then have them ruin it by cooking it that much.

I never cared for steak until I learned to eat it medium-rare. A high-quality, medium-rare ribeye is a thing of beauty. The same steak cooked well done is terrible. Save yourself the guilt of disliking a really expensive piece of meat and order a nice piece of chicken instead.

That. Exactly.

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Posted: 10/4/2012 10:15:03 PM
Ribeye, medium rare. My fave!


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Posted: 10/4/2012 10:31:02 PM
Ribeye...medium
or
New York Strip...medium


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Posted: 10/4/2012 11:13:24 PM
Filet Mignon...but rare enough that you could put a band-aid on it and it'll walk to the table.





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Posted: 10/5/2012 12:40:59 AM
Prime Rib is my first choice, followed by a Filet Mignon.


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Posted: 10/5/2012 1:44:39 AM
My first choice would be filet definitely. I ordered a rib eye last week because they didn't have filet and I was a bit disappointed.

If you *really* want to lash out, you could try a wagyu (maybe you call it Kobe there?). They usually cost upwards of $90 each in a decent restaurant. I bought a couple of wagyu steaks from the butcher for $20 each and cooked them myself. It was pretty good (although I wouldn't pay $90 for it!) and when I saw DSO pouring hot peri peri sauce all over his steak I realised I may as well have bought him a piece of rump!!!

ETA: I just read MochiMochi's post which explains about wagyu/kobe.

ETA#2: I agree with MergeLeft. If you are going to ruin a perfectly good piece of meat by cooking it well done, just order chicken instead! Saves your money and guilt.

recap.pea
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Posted: 10/5/2012 4:27:24 AM
Filet Mignon - medium (pink) or medium well (pink center). I know a lot of peas are recommending prime rib but I HATE prime rib, because it is best cooked rare and to me is a bit fatty. I do not each much meat so if you are not a big meat eater, chances are you will not like your meat cooked rare (at first). But don't get it well done either because steaks are not good if over cooked. Try medium, it is a good balance if you are not usually a steak eater.


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Posted: 10/5/2012 6:54:36 AM
uhhhh...lobster? haha!

Dh usually gets the NY Strip. I'm not a big steak eater, but on the rare instance, I'll get a filet, but it's got to be moo-ing. (The best one I ever had, believe it or not was at Du Cellier in Epcot. That was fantastic!)






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Posted: 10/5/2012 9:45:50 AM
Another vote for Filet Mignon. I like them because they are so tender and melt in your mouth.



Me too. Yum!


~*Melissa*~

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Posted: 10/5/2012 9:51:40 AM
The only kind of steak I like is a medium-rare filet mignon, but if you don't like pink, ask the waiter for a suggestion.

petesmom
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Posted: 10/5/2012 9:55:55 AM

Yeah...I also can't eat meat that's even a little ping and certainly not a drop of bloody. And I know chefs probably cringe at those orders.


Get chicken, then. Why ruin a $70 piece of meat?

Or, ask for the tip end of the prime rib. That will be done done done.

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Posted: 10/5/2012 10:49:17 AM
If you want well done, get the chicken.

BTW, many restaurants pre cook the steaks to just pink and then once they are ordered they finish them to what ever degree the customer orders. I once ordered filet medium rare at a fancy French restaurant in our town and it was awful!! I should have sent it back but was too timid.


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