Standard for me. I buy steaks in bulk, vac pack them, and into the freezer. Really no point to thawing first.

Cashy,

It's great that you've worked in some restaurant for a year or something and think you're an expert at this stuff.

But you're talking to people with far, far more fine dining experience than you here. And you're completely wrong wrt high-end steakhouses.

fyp
there are obv very good steakhouses as well but those aren't the "elite steakhouses with 6/10 steaks" mentioned in the post i quoted

I'm going to open a steakhouse that just has 1 huge sous vide bath set to 128*, patrons only get to choose cut, and their steak is perfect and in front of them 3 mins after they order.

How can this fail

In the city I live and have been to nearly every "steakhouse" and could go to whole foods and purchase a similar cut for far cheaper. There are more expensive french and fine dining places and I have been to some, and even those I could find a butcher to get similar meat much cheaper.

"Steakhouses" such as those and being "one step up from a buffet" isn't even a funny troll.

What is the other cashy-ism? That dry aged meat is a conspiracy?

Sounds like a winner to me. Dont even need to stop there, you can easily have gourmet sides that are heat to order from large batches.

Just focus on serving that perfect steak meal for when the craving hits, and be out in 20-45 mins total if you want.

you don't even have the remotest idea how price calculation works in the gastronomy, right?
a lot of restaurants barely breakeven on steak and can only offer it due to mixed calculation, steak-houses don't make much with it either.
profit usually comes from sides, volume and drinks.

Cashy,

I've been to 40+ two and three star Michelin restaurants on three continents, and who knows how many more one stars. And well over 20 high end steakhouses. I also know numerous fine dining chefs and owners. I'm pretty confident I'm more qualified to evaluate this topic than you are.

Mullen made a point to talk about elite steakhouses. As Larry said, what they offer is almost the exact opposite of what you describe.

There is absolutely nothing low quality, cheap, or buffet like about them.

You are completely clueless about this topic, and I have no idea why you are trying to make an argument out of a very straightforward post from Mullen and make yourself look like a fool.

Before embarrassing yourself more, here's an idea of the type of restaurant that is being discussed, a few I like in SF.

http://5a5stk.com

http://www.alexanderssteakhouse.com/sanfrancisco/

http://www.harrisrestaurant.com

Stick to stuff you actually know something about instead of trying to rip on other people's posts.

Yes, I have a very good understanding of how restaurant pricing works.

No, I don't see your side of the argument.

the restaurants discussed are "elite restaurants with medicore 6/10 steaks"
read the post I quoted.

no highly (gault millau/michelin) rated restaurant will have 6/10 steak, fact.

Malice,


That is actually probably not that crazy an idea!

There are tons of places with tanks of lobsters to choose from, and Asian places where they even have fish to choose from the tank. And plenty of steak places that bring around cuts to choose from or have a case to choose from.

Edit: oh I misinterpreted your post at first, I though you meant you pick out your specific cut from the sous vide bath. Quite a few places (restaurants serving steak as opposed to steakhouses) do what you say already. I think the cooler part would be the pick out your specific steak, and then you choose a doneness and seasoning.

That ribeye, medium, with garlic/herb seasoning. Sear and season in the pan for a few minutes, boom, done!

It would be so lol walking into a restaurant and having am aquarium full of steaks floating around

Pwns,


I assume by lol you mean awesome.

Yeah that as well! I'd definitely try it

"Why do you keep the ribeyes in a different tank than the filets? Do they not get along?"

That's EXACTLY what i was thinking!

And i dont think cashy understands the quality of some of the steakhouses here in chicago. No clue where hes from

I've had some really awesome steaks at high end steakhouses. Yes maybe they aren't michelin star quality (most of those are eating menu type restaurants) but they are really, really good. They use salamanders which most of us don't have and the heat that those ovens can use make really sick steaks.

Cashy,


Dude, give it up, man, it's ok to just admit you were wrong, learn something, and move on.

Mullen was perfectly clear that of the steakhouses in his city, the most elite one was on par with the most elite steaks here, the top ones were like 8/10 steaks here, and the ones below that were like $40-50 for 6/10 steaks here. His post could not have been simpler or clearer.

You then respond with some absurd comment relating his post to complaining about buffet food quality. GTFO.

no you


also lol at completely twisting a/o not understanding the buffet comparison, jfc reading comprehension

Cashy,

Complaining about a $50 steak not being prepared well is absolutely nothing like complaining about the quality of food at a buffet. Simple as that.

Nice attempt at walk-back, cashy! Truly. Yes, you did find the flaws in your own argumentation. Great job! Or perhaps you're now saying that your original reply was totally nonsequitor and not related to mullen's post? That does seem to be what you're actually arguing, given the content and obvious intent of his post. Would make it super weird for you to have quoted his post, but whatever. Or maybe you're illiterate. Who knows? Either or.

Maybe next if you want to go nuts, you can explain away the incredibly well-known bias against Italian restaurants in the Michelin rankings? Please don't, though. This thread has really had enough of your stupid for today.

After the patron makes their choice, we serve it a la benihana and have Sparks set up with a weber inferno table side so they get to see DAT CHAR in action, just to make it a little less formal.

I'm going to speak with investors today.

On the subject of restaurant steaks, there are a few I am eager to go to such as Asador Extebarri

http://www.thegourmetforager.com/201...dor-etxebarri/

Cliffs:

Might double whammy people for too much char outside and too blue inside.

If that is top of the line steak then that is fine by me.

It probably is a bit too blue if we're going to talk about ideal steak doneness but I think it is done with purpose. It's a restaurant where every dish is grilled and thus to evoke the primal nature of the restaurant, the meat is intentionally black and blue. And just as I enjoy high end shabu shabu or sukiyaki restaurants where a5 wagyu is cooked almost to medium well, I will likely enjoy this since who knows, maybe black and blue is the best way to enjoy Galician beef while in the verdant hills outside San Sebastien.