Post by corytv on Jun 28, 2007 3:30:28 GMT -5
Every 3-6 months on average I visit a high end steakhouse, and I always have this dilemma: I can order a New York Strip, cross my fingers, and possibly get a sublime experience, or potentially get a ho-hum steak with a slightly funky taste that I regret purchasing, but is not "bad" so I don't feel right sending it back.... Or, I can order a filet, and enjoy it most likely, but wonder "what if I had ordered the strip?"
I've been to mortons & ruth's chris in various cities a couple times-- I've been to a handful of top-tier steakhouses in Vegas. Last week I went to Boa in LA.
Last weeks NY strip steak, apparently aged 40 days, had a slightly funky taste to it-- not super strong, and not bad enough for me not to eat it, but it wasn't "enjoyable" It also was brownish in the center, but looked and felt medium rare-- right temp and glossy, unlike Medium+ where they "look" drier.
My wife's filet was also kinda ho-hum with a bit of the same funky taste. I'd blame the method, which I assume was high-temp broiling, but it's the same method that Morton's uses, and every time I've gone to Mortons (in different cities, even) it's been a fantastic experience.
I had a similiar experience w/ strip @ Ruth's here in town, and I haven't been back since. Now, it was dramatically overcooked the first time, and I sent it back only to get an obviously rare cut the second time. (Who's dumb idea is those hot plates anyway?) So, maybe it's not a fair comparison.
As I age, my palette for high-end steak has matured, and I can't stand (and don't order) low-end steak anymore. So, on the rare occasion I have steak out, I want it to be fantastic, but I'm frustrated in not knowing whether that steak was "wrong" or if I just don't like something about the way it was prepared...
Can you help with guidance at all? Am I insane? It seems like NY strip is the most inconsistent cut out there-- When I go to vegas, I'm still gambling when I'm sitting in the restaurant! (I kid only slightly, nearly every Strip I've ordered in vegas was awesome, including at Binions, The Steakhouse at Circus Circus, and of course Morton's.)
Thanks in advance!
Cory
I've been to mortons & ruth's chris in various cities a couple times-- I've been to a handful of top-tier steakhouses in Vegas. Last week I went to Boa in LA.
Last weeks NY strip steak, apparently aged 40 days, had a slightly funky taste to it-- not super strong, and not bad enough for me not to eat it, but it wasn't "enjoyable" It also was brownish in the center, but looked and felt medium rare-- right temp and glossy, unlike Medium+ where they "look" drier.
My wife's filet was also kinda ho-hum with a bit of the same funky taste. I'd blame the method, which I assume was high-temp broiling, but it's the same method that Morton's uses, and every time I've gone to Mortons (in different cities, even) it's been a fantastic experience.
I had a similiar experience w/ strip @ Ruth's here in town, and I haven't been back since. Now, it was dramatically overcooked the first time, and I sent it back only to get an obviously rare cut the second time. (Who's dumb idea is those hot plates anyway?) So, maybe it's not a fair comparison.
As I age, my palette for high-end steak has matured, and I can't stand (and don't order) low-end steak anymore. So, on the rare occasion I have steak out, I want it to be fantastic, but I'm frustrated in not knowing whether that steak was "wrong" or if I just don't like something about the way it was prepared...
Can you help with guidance at all? Am I insane? It seems like NY strip is the most inconsistent cut out there-- When I go to vegas, I'm still gambling when I'm sitting in the restaurant! (I kid only slightly, nearly every Strip I've ordered in vegas was awesome, including at Binions, The Steakhouse at Circus Circus, and of course Morton's.)
Thanks in advance!
Cory