I'm a bit on the cheap side and have always cooked steaks at home, almost never ordering them from a restaurant. I had never even considered paying 100+ for a steak, how good could it be? Last night my friends pressured me into ordering this 14 oz 60 day dry aged ribeye and I discovered why a steak could cost $100+. The char, flavor and tenderness were unlike anything I could have imagined. I think I finally understand.
by SwagginDragon89
24 Comments
The steak looks pretty well-presented but those fries did not look photo-ready lol. Glad the steak was good.
It’s definitely a unique flavor and experience. As much steak as I cook and regardless of how good it comes out, it will never taste like it came from a steakhouse commercial broiler. I like to go a couple times a year and splurge a little
It looks good. Nevertheless, for me these are expense account only meals. Will never pay after tax dollars to get a (sometimes) marginally better meal at 3x the cost.
Where?
What’s with the micro green on the steak tho
Those infrared broilers do work
Their high heat broiler is what makes the difference. I still prefer cooking my own steak at home but once or twice a year it is nice to enjoy a $200 ribeye. You can also purchase a tabletop broiler that gets you close to the restaurant broiler sear.
I had a friend group holiday dinner at the majestic in KC last night. I couldn’t resist ordering the aged porterhouse, not aged nearly as long as yours but the flavor that develops from aged beef is quite lovely. Welcome to the club dude.
Who calls Kraft dinner and fry’s high end , but the burnt Brussels sprouts look high end
This is me, but t has convinced me that I need to try dry aging myself.
I’ll also get beef Wellington at steakhouses because that’s a pain in the ass to make
The more I keep eating steaks the more I realize that dry aging is really the key to everything when it comes down to that eating experience we are all looking for.
It’s the procedure that truly allows to get rid of the sponge-ness, typical of cheaper-large distribution steaks, in order to enhance, tenderize and solidify the natural beefy flavor of the animal.
It’s not just about eating steaks, but eating dry aged products actually
Looks like radish microgreens. I used to grow them.
It’s the dry aged ribeye more than anything. I’ve had $100 filets and $200 wagyus before but the best steaks I’ve ever had were $60-$80 dry aged ribeyes
Sorry… I could cook that on the grill
Terrible presentation for 100 dollars
Nice looking steak, but the color of the other stuff is drab, and unappetizing.
But man oh man, a big fancy steak’ll fix all that. Try some quality cognac afterwards.
You deserve it!!! I hope you enjoyed every bite ❤️
Did the plate come constructed like that or did you put the side on your plate?
If not, that’s a sloppy ass plate for $100.
I’m glad you enjoyed your experience! There’s a steakhouse I used to go to once a year in Roswell, GA, that did these dry aged, wood-fired ribeyes in such a way that I doubt I could replicate at home. They were so damn good – one of the few meals I would happily pay the $200+ ticket for. I’ve since moved, and I’m too nervous to try my luck somewhere else 😅
FFS I was so hoping there was a second showing the cross section. What a tease! 🤣 That looks so good.
Looks great what’s the name and where is this at
Watching any cooking show where they basically use a lb of butter should tell you why
lol micro greens on a “high end” steak 🤦🏻
Recently went to a high end place in phoenix. My strip. Tasted pre frozen mealie. Wife had filet. Stick to the fatty cuts.