ITT: I tell you how to order at a steakhouse
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Poast new message in this thread
Date: November 10th, 2015 4:09 PM Author: Doobsian regret
PRE-DINNER:
1. Apertif at the bar such as a martini (very slightly dirty), or champagne
DINNER:
1. Continue with your apertif from beforehand, or order a second.
2. Plate of raw oysters for the table, or, if feeling decadent, a chilled seafood tower
3. Order wine, red only.
4. Caesar Salad prepared tableside.
5. Order one of the following steaks medium rare: Porterhouse, Ribeye (bone-in preferred), New York Strip (bone-in preferred)
6. Order sides. They should include creamed spinach and a crispy potato dish at a minimum. Mushrooms can be a nice addition.
7. Order more wine BEFORE the steak comes.
8. Eat steak and sides. Take long enough that you order wine one final time.
AFTER-DINNER:
1. Espresso.
2. Dessert for the table, NOT individually. Something classic, such as key lime pie, pecan pie, cheesecake, or bread pudding.
3. 1-2 rounds of digestif.
Fin.
(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152521) |
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Date: November 10th, 2015 5:27 PM Author: Irradiated Native
You'll get a fine steak at either.
Morton's is a chain, nothing wrong with it but no reason to go there vs other Chicago-only places. As far as chains go, I'd still pick Del Frisco's, Ruth's Chris, and Capital Grille over Morton's (either location).
Mastro's (also a chain albeit fewer locations) is too tryhard in my opinion and, like Del Frisco's, seems like someplace a rich immigrant would go because he's heard rich Americans go to BIG STEAKHOUSE and order BIG CAB and BIG STEAK.
(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29153082) |
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Date: November 10th, 2015 4:40 PM Author: misunderstood theatre
well done is not the right order for, say, an Outback. the meat gets too tough and dry. but the really nice places use expensive cuts of meat that remain tender and juicy, so if your steak is $40 or more, you should always order it well done, otherwise you're just wasting your money on fine cuts. that's why the price is so much, because only the highest quality meat can be cooked well done in proper fashion.
this weird trend of not using ketchup or steak sauce is very recent as well. why do you think it was invented? ketchup especially is the perfect compliment to really bring out the flavors in the steak. the idea that you shouldn't use ketchup or steak sauce is some weird remnant of the 90's when you had the simple, organic, local food trend out of SF (led by Alice Waters and Chez Panisse) displacing french novelle cuisine (Bocuse and his culinary heirs) and its technically complex dishes. ketchup and steak sauce were seen as needlessly complex sauces, and the simple food trend was encouraging people to dishes with as few ingredients as possible. while steakhouses remained traditional with their side dishes, serving au gratin and creamed spinach and the like, somehow people got it in their head that a steak should be eaten with only simply salt and pepper to season it.
boiling as opposed to grilling is difficult to do properly with steak, but is the proper way to prepare a good steak because it allows for more even cooking throughout the cut while keeping the moisture spread evenly throughout. on the grill, the edges of the meat get charred and burned, and the first 1/4" to 1/2" of the meat ends up overcooked to raise the center of the cut to proper temperature. the reason only the really nice places offer boiling is because it requires a ton of kitchen space because each steak needs its own pot, and the water must be changed between each steak before cooking. it's much more labor and equipment intensive than the traditional grill, but is absolutely a superior method.
you probably think Applebees makes a good steak, so this will all be lost on you.
(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152746) |
Date: November 10th, 2015 4:44 PM Author: Trip Iridescent Center
This is how I would order for two at a steakhouse. Hopefully the second is a summer associate that I just don't like.
Negronis to start
Seafood tower
Another Negroni
Classic Wedge Salad
Bottle of Cabernet
Wagyu longbone/tomahawk bone-in ribeye for two (medium rare), sides: potatoes au gratin, onion rings, asparagus, creamed spinach, lobster Mac and cheese
Another bottle of Cabernet
No dessert
Black Sambuca
(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152774) |
Date: November 10th, 2015 4:48 PM Author: Aphrodisiac philosopher-king
this is pretty credited. sides you should get a green, a starch, and possibly something else like mushrooms. lots of places will have special shit like truffle/lobster mac and cheese etc that you can substitute for potatoes.
also dessert should have some more flexibility since key lime is TTT and cheese cake isnt the greatest after an already rich meal. creme brulee, souffle/baked good with ice cream, are all top notch
(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152816) |
Date: November 10th, 2015 5:36 PM Author: Titillating effete school cuckold
1. Get high as fuck with your boys in your meridian apartment.
2. Drink a couple natty bohs beforehand. Don't want to get too full.
3. Everyone piles in to the lyft
4. Arrive at Fogo de chao
5. Order rail drinks and slaughter plate after plate of steak.
6. Throw up in the bathroom to keep eating (optional)
7. Head back to Clarendon, hit the bars
(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29153145) |
Date: November 11th, 2015 2:56 AM Author: dull big cruise ship circlehead
Gin and Tonic to start, "dirty" martinis are for faggots, just order a goddam gin martini.
raw oysters as starter
wedge salad
A nice central coast Cabernet if they have it
medium-rare ribeye or ny strip (meat with fat is good)
cheesecake
Lagavulin (double)
(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29157412)
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Date: November 11th, 2015 11:32 AM Author: ultramarine geriatric clown rigor
cr re: dirty martinis
Would you like a pickle juice chaser with that, classy guy?
A martini should be served with a twist, not a bunch of olives polluting the gin.
(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29158386) |
Date: November 11th, 2015 11:32 AM Author: Razzle-dazzle Deranged Business Firm Boltzmann
What's next, you tell us how to jack off?
(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29158389)
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Date: December 16th, 2016 2:47 PM Author: turquoise site generalized bond
*get whatever type of wine you like. If you like white wine there's no reason to drink red just because someone once decided that it goes with steak.
*get the wedge salad with crumbled blue cheese, ranch and bacon bits.
(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#32157579) |
Date: December 16th, 2016 2:55 PM Author: Amber lay place of business
Turkey 101 rocks until they have to open a second bottle.
Eat some free bread. If others are with you have oysters or steak tartar and a salad. Otherwise skip them.
Dry aged ribeye for two. Rare. Nothing on it but salt. Eat it all yourself.
Some form of potato.
(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#32157662)
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Date: September 30th, 2019 8:17 PM Author: galvanic death wish
cocktail selection: nope
creamed spinach? GTFO
finally, your sweet tooth might actually be a soft tooth.
(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#38910568) |
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