consistency is always key to me... i always try to find out which "cook" did the steaks when I am there for that reason... overall, I care more about meat quality and taste, and the sides with those steaks.... service... while important, not a deal breaker for me, ... I usually just order my steak, I pick the wine i want that is decent and dont let them decant it... wine selection is not always the best, and a lot of the wines they have are always over priced... you can tell right away when the person doing the service sucks or is great, and just adjust based on that... best service I've ever had was this french place @ 51st and 6th... I forget the name now... amazing service, and good selection of rum and wine... anyhow, when i want a great bottle of wine, along with great steak, i just grill it at home and open a wine from my little cellar... like today, awesome weather for grilling... which I will do in a little while..
I care more about the steak and sides too. Service is definitely secondary for me as well. That's why, despite the bad rep for service, I still want to try a Luger's porterhouse. Honestly, if it was in Manhattan I would have been already. I do have plans to go to Sparks again in a few weeks with a friend and am hopeful for a repeat experience. Definitely going with the Prime Strip again. Sparks also has a lot of half bottle formats so you can try a couple nice wines for not too much $. Also, the best cheesecake I've had in a very long time. I usually don't get dessert but it was my birthday when we went so I had to try a sweet. I recently learned how to make a very good steak at home in my cast iron skillet by letting the pan get really hot before tossing some butter in and then throwing a well salted steak down in the pan (Ribeye, no bone). A min and a half on each side to get a good sear, then I turn the heat down to medium for let it cook another min or two on each side (depending on thickness). I like my steak rare to medium rare. This method gets a really good outer crust, similar to the nice steakhouses. Only downside is your kitchen will get pretty smoky. I open the window and bring a fan in in preparation of the smoke. It's worth it though, the steak comes out great.
Try olive oil in the pan. When it starts to smoke then the pan is the right temp to properly sear the meat. I think it was in Pollan's "Omnivore Dilemma" that i learned that. I always use an instant read thermometer too Last great steak i had i bought Prime at Costco and grilled myself. Prime is the key ! I'm hungry.
You guys are making me hungry. Costco actually does has decent steaks. It's all in the cooking. I like RR's suggestions. Sounds like the way steaks are cooked at Ruth Chris. surf
Believe it or not, I like the palm. I'm on the wall -- will post it next time I can get a photo--- so maybe I'm biased but I always liked their surf and turf on my b-day with the free 3 lb lobster. Just had a burger at Havana's in New Hope PA--place full of bikers, but a truly epic burger. Better than 5 napkin. surf
Very true--- I get over confident at times and plunge in larger size than warranted. I have had huge success in the past due to my over confidence--- so it balances out but yes, overall, you are correct. surf
Thanks for the compliment. However, What am I certified in? Great name by the way. Highlifejoker surf.