$14.99/lb

Reasonable.

washoe - curious how you think he screwed that one up?

this was my thoughts exactly. wonder what critique washoe's going to have.

I can't deny that the same thought occurred to me, but washoe apologized and seems to have seen the light. I'm all for cutting him some slack for the time being.

And that Tommy Hawk does look amazing!

Beautiful steak.

Perfection, from top to bottom. I told you guys I'm an idiot and I stand by it.
I didn't know about butter sear until recently or that you have to toss the butter on every 2 seconds with a spoon. (that's how they did it in one youtube) super active chef cooking is new to me with steaks. or else the butter burns I guess. you must master this technique perfectly or it wouldn't look so perfect. 1+

I didn't even know what sear means tbh. what I understood is sears, back then one of my fav stores.

guga foods tried some deep fried steaks too in pop corn oil. so that's a thing that even tastes good. a little more calories with deep frying of course I guess and not the traditional way to cook a steak. I asked 2 Americans if they would ever deep fry a steak, they said no. one guy implied that could be a thing of the South (US) since they love to deep fry everygthing. to me that is mind blowing a we used to laugh about deep fried everything. but I guess I need to open mind about steaks. since I love fondue deep fried filet on new years eve.

If you want to criticise him, you can, don’t feel like you have to go back on everything you said before just to try and look cool

Ive posted quite a few steaks ITT and don’t agree with some of the cult-like gospel on here, and it’s fine. I’m team grass fed, all-pan and vehemently anti sous vide all day long. Some would baulk at that, it’s fine

Also BDV’s sear is a little dark to my taste and i don’t really appreciate the bitter effect this often gives the butter. Would still devour his steaks though. There are alternate opinions out there.

me too, lol. so I'm not sure what's there to critize other than the safety and health aspects. I even have to give him credit for the mexican styling it.

the dark sear is wanted I found out now. it creates bitter flavours which are welcomed by some. to be frankly speaking not by me, since we ainnd I in europe learnerd here that is carcinogenic. so we try to avoid it like the pest. so whenever that happens we here as a whole country (Germany here) cut or scratch off the burnt matter and dispose it. crust is gone then and that sux.

darkish brown is ok, but it can't be burnt charcoal like.

Enough of all these 10/10 steaks. Shaking the rust off after too long a steakless stretch.

Ribeye for me:

EMC:


Filet for Mrs. Drummin:

EMC:


Full plates:


Grilled asparagus & bell peppers + brown butter mushrooms:

Agreed enough of these great steaks. Yours look like pure dogshit that I wouldn’t feed to my compost pile. The elbows on that steak are wicked pointy and I would slap your mother if you fed them to me.

Well done sir

Thanks, Hoagie. I buried the meat in the backyard immediately after taking the pictures. At least the vegetables turned out well!

So good.

should have buried yourself in the backyard immediately after taking the pictures
try harder next time

A welcome return, IBD.

Sorry to just pop in and ask a question without contributing, but I am going to anyway since you guys are the authority on steak imo: Where is the best steak in Vegas? Looking to book something for a Saturday night when I'm out there in a few weeks.

I'd suggest asking that in the LVL fine dining thread, but I'm sure you'll get good recommendations either way.


Not sure if you're looking for on or off the strip, but you can't go wrong with CUT.

one of the times I got married was in Vegas and we went to a steakhouse at NYNY. AVOID! One of the worst steaks of my life

Full range of good options and descriptions here. From classic to night club music vibe.
https://forumserver.twoplustwo.com/1.../index321.html

Thanks guys. Staying at bellagio so was thinking prime but they are already booked it looks like. CUT booked until like 9 pm. Seems like I’m hearing good things about herbs and rye anyone been?

Might have been bad luck, but my one time eating at Cut was awful. Would not recommend.

Is Delmonico still a thing?

It almost has to be bad luck. I ate there 2 months ago where the table split a tomahawk and a NY strip. Easily a 9/10 even by the standard in this thread.

Herbs and Rye is great and a locals favorite, and I think you would probably have a great meal and time there…but it’s also not a strip steak experience, can you get a Delmonico reservation? Also, and it’s not just steak, but I think Bazaar Meat would be a wonderful experience for you.

I'll +1 to all of this. Bazaar Meat is a good experience.