went on a steak rampage in NYC (pics, too!)

RE: went on a steak rampage in NYC (pics, too!) (pmrkr2)

Thu, 16 Nov 2006 09:22:52 GMT

hi ellen great report and pics as usual. wolfgangs is a pretty close second to pete lugar's but it is worth the experience to go to the original peter lugar in brooklyn. it's a little more rough and tumble than wolfgang's. as per reservations 3 months sounds really long. i'm going there for dinner with some out of town friends in two weeks and they made the reservations about 3 weeks ago with no problem. i've actually walked in for dinner on a friday night after 9:30 with no reservation and got seated relatively quickly. well thanks again.

RE: went on a steak rampage in NYC (pics, too!) (John A)

Thu, 16 Nov 2006 07:39:21 GMT

quote:
Originally posted by fpczyz

quote:
ellen4641 Posted - 11/10/2006 : 22:58:34
--------------------------------------------------------------------------------

Frank, in answer to your question, that steak sauce is just what they had on the table at that MarkJoseph steakhouse I went to , in lower manhattan. (right by the touristy South St. Seaport mall)

It was ok; a lot more exciting than A1 , anyway...
I just dipped a little bit of my steak in it.
I find a true steak should'nt need any steak sauce, right?!?

I will have to come clean here Miss Ellen my questions to you about that steak sauce was a "set up"...................... I for the life of me cant imagine any steak lover putting anything on a beautiful USDA Prime steak. I too love a light brown sauce made from the drippings of the same steak that's on my plate. ****ake mushrooms sauteed in butter and added to the pan drippings sauce is a compliment. I am very fortunate to have a real butcher to cut my steak the way I want (2" thick and 2lbs.) and I have a Japanese American gentleman-farmer friend that was one of the first mushroom growers to introduce the "fresh" ****ake mushroom to the US ..........his oak wood mushrooms are grown but 1/2 of a mile from my home.......... I ride my bike to his farm.......................
My favorite cut of meat is a porterhouse ............ and I "fry" it to a deep chestnut color with a 1/2 inch pink line through the center...............don't like the outdoor gill routine cuz the juices fall into the fire causing smoke that will penetrate the steak .... if I wanted smoked meat I'd of BBQ'ed some pork ribs................... lol

Frank,

I get Choice Rib Eyes (No Prime available), rub with a mixture of olive oil, kosher salt, garlic salt, and ground black pepper. Let them sit at room temp for 30-40 minutes. Bury the Weber gasser thermometer at 550 degrees and give them three minutes a side, plate with a little garlic butter and let them rest for five minutes. I do not lose much, if any, juices as they are sear so fast.

John

RE: went on a steak rampage in NYC (pics, too!) (sizz)

Wed, 15 Nov 2006 20:47:31 GMT

quote:
desertdog Posted - 11/15/2006 : 19:59:55 Wasn't there another saying that goes somethng like "I wouldn't want to go to a place that would let someone like me in!

Variations on a theme
Groucho Marks said " I would never join any club that would have me as a member "

RE: went on a steak rampage in NYC (pics, too!) (ann peeples)

Wed, 15 Nov 2006 20:39:37 GMT

The ONLY time I put steak sauce on a "steak"is when my in-laws cook them-we have the family over alot for a steak on the bbq-and they always wonder why we "cook"so good...pure beef,great coals and wonderful hosts!!!

RE: went on a steak rampage in NYC (pics, too!) (desertdog)

Wed, 15 Nov 2006 19:59:55 GMT

quote:
Originally posted by ellen4641

quote:
Originally posted by ScreenBear

Three months? By then I might just want pizza or a hot dog.
The Bear

I hear you, screenbear...!!
and what really pisses me off is thinking "oh well, I guess I just don't have the right "connections" to get into this place!!
(and I'm not quite a celebrity yet!)

And in Woody Allen type format, I would say "why would I want to be somewhere where they did'nt really want me?!?"

Wasn't there another saying that goes somethng like "I wouldn't want to go to a place that would let someone like me in!

RE: went on a steak rampage in NYC (pics, too!) (mayor al)

Sat, 11 Nov 2006 15:28:08 GMT

Tara,
I tend to agree with you. Bring it to me WHOLE and HOT. Let me decide where the first cut will be.

We like the Porterhouse also (as the first choice for home-cooking). Used to be that we would enjoy one apiece, but now cooking one is satisfactory to us (but not to the dogs!) I am not sure how long we will continue to appease the pooches by overeating the 28 oz cuts we normally buy. Currently we do 'two' and save a piece of the strip for a lunch serving the following day, so that there is a full T-BONE for each of the Scotties. They will work on those bones for about 2 hours, then without exchanging so much as a growl they will exchange bones and work on the trades until they are close to 'gone'.

RE: went on a steak rampage in NYC (pics, too!) (roossy90)

Sat, 11 Nov 2006 15:07:23 GMT

The steaks all look fabulous and I swear my mouth is watering right now, but I dont like the idea of them cutting my steak pre-serving.
I would hate to lose precious juices that can be sopped up with the rolls, or mixed with the potato's!

RE: went on a steak rampage in NYC (pics, too!) (sizz)

Sat, 11 Nov 2006 13:48:57 GMT

quote:
ellen4641 Posted - 11/10/2006 : 22:58:34
--------------------------------------------------------------------------------

Frank, in answer to your question, that steak sauce is just what they had on the table at that MarkJoseph steakhouse I went to , in lower manhattan. (right by the touristy South St. Seaport mall)

It was ok; a lot more exciting than A1 , anyway...
I just dipped a little bit of my steak in it.
I find a true steak should'nt need any steak sauce, right?!?

I will have to come clean here Miss Ellen my questions to you about that steak sauce was a "set up"...................... I for the life of me cant imagine any steak lover putting anything on a beautiful USDA Prime steak. I too love a light brown sauce made from the drippings of the same steak that's on my plate. ****ake mushrooms sauteed in butter and added to the pan drippings sauce is a compliment. I am very fortunate to have a real butcher to cut my steak the way I want (2" thick and 2lbs.) and I have a Japanese American gentleman-farmer friend that was one of the first mushroom growers to introduce the "fresh" ****ake mushroom to the US ..........his oak wood mushrooms are grown but 1/2 of a mile from my home.......... I ride my bike to his farm.......................
My favorite cut of meat is a porterhouse ............ and I "fry" it to a deep chestnut color with a 1/2 inch pink line through the center...............don't like the outdoor gill routine cuz the juices fall into the fire causing smoke that will penetrate the steak .... if I wanted smoked meat I'd of BBQ'ed some pork ribs................... lol

RE: went on a steak rampage in NYC (pics, too!) (Willly)

Sat, 11 Nov 2006 12:30:44 GMT

Keep in mind that at Luger's, the "steak sauce" is used on the tomato and onion salad...

RE: went on a steak rampage in NYC (pics, too!) (Sundancer7)

Sat, 11 Nov 2006 11:49:03 GMT

Al, I am with you. I do not like any sauce of any kind on my steak and medium rare is the limit for me. Any further and it seems to me that the steak loses it flavor.

Along with that, a baked potato with butter and sour cream, a nice salad with Blue cheese and a glass of red really finishes it off.

Paul E. Smith
Knoxville, TN

RE: went on a steak rampage in NYC (pics, too!) (mayor al)

Sat, 11 Nov 2006 11:24:44 GMT

Now and then we will have one of my kids and their family over for a Steak "Fry". I have posted photos of the Porterhouses I buy (when on sale) for those sort of special nights. I must admit I cringe, and sometimes have to bite my tongue, when a couple of the boys ask for A1 Sauce. We furnish it because we know they like it, but when they are sitting in front of a 28 oz Porterhouse done just as they like it, the sauce seems out of place. Oh well, at least they don't ask for Catsup for the meat!
Now if I can just cure the one son who insists that the meat be 'Brown' clear thru! NO PINK ! Lord, I hate to do that to a big Steak! This son is 29 and well educated in most area's. His taste's however are a real testament to the idea that I should never have let my Ex raise the children after my divorce. She doesn't know the difference between shoe leather and steak...and really planted that train of thought in several of the kids. I have educated them (as adults) to a more acceptable line of appreciation...except for one son. I am working on him !

Keep posting the Photo's Ellen. I am using them as evidence to show it isn't just me that likes steak "less than well-done".

RE: went on a steak rampage in NYC (pics, too!) (doggydaddy)

Sat, 11 Nov 2006 08:52:43 GMT

There is something about that Wolfgang Porterhouse that says something about how the steak is cooked. There is a specific searing that can be seen on the outside, but the inside of the steak looks as if it comes off the grill and is slow roasted much like a Prime Rib. That pink is too luscious.
Does anyone have a clue if this is true? How do they do it?

I too noticed the steak sauce. I don't think that I would have used it as a complete accompaniment, but I do like a good steak sauce at times. They seem to encourage it if it's on the table. I bet that it -is- available for purchase as you leave the restaurant. Considering the price of their steaks, I'm guessing that it can be purchased for around $8 minimum.

mark

RE: went on a steak rampage in NYC (pics, too!) (ellen4641)

Sat, 11 Nov 2006 00:56:13 GMT

quote:
Originally posted by Pigiron

Just about all of these prime steak places in NYC (particularly Luger's and it's knockoffs) put WAYYY too much butter on their completed steaks...hence the glisten. The "Luger style" places even tilt the platter up on a little saucer to let the butter pool in one corner of the plate. I think that is't totally superfluous, and takes away from the steak flavor. I always order mine "dry", and I find that they taste much better.

very interesting...

I know that my sister hates those Auntie Anne type of pretzel places, as she likes a normal "dry" soft pretzel, not one that is swimming in greasy butter. (she like a "hot sams" or "bavarian pretzel", although most of those in north jersey seem to be going out of business recently.)

RE: went on a steak rampage in NYC (pics, too!) (ellen4641)

Sat, 11 Nov 2006 00:50:15 GMT

quote:
Originally posted by twinwillow

If the steak is, really, really good, you don't need steak sauce!
Same goes for BBQ!

I agree, and I espescially don't like bbq ribs that come SLATHERED in sauce...

(many times I will order them "dry", with the sauce on the side, as I want to taste the true bbq flavor of the meat.)

At Wolfgangs, I enjoyed dipping my "german potatoes" in the bernaise sauce...
but most of the steak I ate , "as is", naked...

In our casino employee cafeteria, (who said there is no such thing as a free lunch?!) there will usually be a daily "hand carved" item.
The brisket is actually VERY good. But I hate when I see someone "destroy" their portion by drenching it with A1 sauce!
(although I would not mind if there was a little creamy horseradish sauce, just for that "hot/cold" effect. But once again, I would probably just end up dipping a few bites into it.)

RE: went on a steak rampage in NYC (pics, too!) (Twinwillow)

Sat, 11 Nov 2006 00:11:29 GMT

If the steak is, really, really good, you don't need steak sauce!
Same goes for BBQ!

RE: went on a steak rampage in NYC (pics, too!) (big g in joisey)

Fri, 10 Nov 2006 23:28:06 GMT

Nice pictures & review,how does Wolfgang's compare to Smith & Wollensky or Ben Bensons.

RE: went on a steak rampage in NYC (pics, too!) (ellen4641)

Fri, 10 Nov 2006 23:04:40 GMT

quote:
Originally posted by ScreenBear

Three months? By then I might just want pizza or a hot dog.
The Bear

I hear you, screenbear...!!
and what really pisses me off is thinking "oh well, I guess I just don't have the right "connections" to get into this place!!
(and I'm not quite a celebrity yet!)

And in Woody Allen type format, I would say "why would I want to be somewhere where they did'nt really want me?!?"

RE: went on a steak rampage in NYC (pics, too!) (ellen4641)

Fri, 10 Nov 2006 22:58:34 GMT

thanks for the kind words--- Frank, twinwillow, annpeeples, and all you other wonderful fellow roadfooders!

Frank, in answer to your question, that steak sauce is just what they had on the table at that MarkJoseph steakhouse I went to , in lower manhattan. (right by the touristy South St. Seaport mall)

It was ok; a lot more exciting than A1 , anyway...
I just dipped a little bit of my steak in it.
I find a true steak should'nt need any steak sauce, right?!?

(although I often like to order a little bernaise sauce, just to have that dipping option available)...

similar steak sauces were offered at Wolfgangs, etc, (they had a little bit of horseradish in them, I noticed)

RE: went on a steak rampage in NYC (pics, too!) (sizz)

Fri, 10 Nov 2006 11:42:12 GMT

quote:
ellen4641 Posted - 11/09/2006 : 01:37:12 Mark Joseph Steakhouse , ribeye, $38

Nice job with photo and words Miss Ellen................ I too love steak and NYC is the place to get some of the best. I'll probably get killed for saying this but in my opinion and experience I think NYC for steak is even better then Texas................ I have a steak question for you Ellen, I noticed in one of your photos this ..... steak sauce along side your ribeye. Would you tell us a little about it? do you use it on your steaks? .................... Frank

RE: went on a steak rampage in NYC (pics, too!) (ann peeples)

Fri, 10 Nov 2006 09:21:16 GMT

There is nothing more beautiful than pictures of glistening,mouthwatering steaks!!!Thanks,again Ellen for sharing!!

RE: went on a steak rampage in NYC (pics, too!) (Pigiron)

Fri, 10 Nov 2006 06:30:04 GMT

Just about all of these prime steak places in NYC (particularly Luger's and it's knockoffs) put WAYYY too much butter on their completed steaks...hence the glisten. The "Luger style" places even tilt the platter up on a little saucer to let the butter pool in one corner of the plate. I think that is't totally superfluous, and takes away from the steak flavor. I always order mine "dry", and I find that they taste much better.

RE: went on a steak rampage in NYC (pics, too!) (Twinwillow)

Fri, 10 Nov 2006 01:49:36 GMT

Ellen, thank you. I just love your posts.

RE: went on a steak rampage in NYC (pics, too!) (ScreenBear)

Thu, 09 Nov 2006 23:31:10 GMT

Three months? By then I might just want pizza or a hot dog.
The Bear

RE: went on a steak rampage in NYC (pics, too!) (ellen4641)

Thu, 09 Nov 2006 23:06:45 GMT

quote:
Originally posted by ScreenBear

Super report, Ellen. So, what remains then, I imagine, is to find out where one should spend that extra $100 or so that's just lying around: at Peter Luger's or Wolfgang's?
The Bear

my decision was made FOR me........as I tried getting into Peter Lugers for dinner in October.

Was told I would need a reservation 3 months in advance!
All I could do was "get in the door", barely ( cause I had to push my way through the crowd) ,but could not actually get a MEAL!

My current research after that experience has brought me to the conclusion that Wolfgangs must be the next best thing !!

And I want to remind everyone that the $39 sirloin would be the way to go for one person. I was told that is 14 ounces of meat, plus bone.
(I just unneccasarily went a little overboard with the "porterhouse for 2")

RE: went on a steak rampage in NYC (pics, too!) (ScreenBear)

Thu, 09 Nov 2006 22:03:53 GMT

Super report, Ellen. So, what remains then, I imagine, is to find out where one should spend that extra $100 or so that's just lying around: at Peter Luger's or Wolfgang's?
The Bear

RE: went on a steak rampage in NYC (pics, too!) (ellen4641)

Thu, 09 Nov 2006 21:42:37 GMT

quote:
Originally posted by Pwingsx

Girls just wanna eat beef.....God, those steaks look good.

yes, "girls just wanna eat beef", la , la, la, la, cute new lyrics to an already good song..

my dates learn that the way to my heart is through steaks and prime rib! (don't need the flowers!)
My ex-boyfriend joked around and said that he wished he could deliver the whole cow for my b-day present, back in May (instead he gave me a steakhouse gift certificate, perfect gift, huh?!?)

RE: went on a steak rampage in NYC (pics, too!) (CheeseWit)

Thu, 09 Nov 2006 21:35:54 GMT

Another great job! And fun to read too!

RE: went on a steak rampage in NYC (pics, too!) (ellen4641)

Thu, 09 Nov 2006 21:35:41 GMT

quote:
Originally posted by ctchank

That looks too good for words!!

What exactly are the German potatoes? They look good too!

that was MY first experience with "german potatoes" , as well.
They were described to me by my waiter as being just like hash browns.
And their style is for the onions to come out extra crispy/burnt.

I dipped it in bernaise sauce....for that hot/cold effect.

RE: went on a steak rampage in NYC (pics, too!) (ellen4641)

Thu, 09 Nov 2006 21:32:06 GMT

quote:
Originally posted by Rapunzll

I was on board until I saw the price $88.00 for steak and potatoes?! Looks good, but no way I'd spend that kind of money.

one can easily cut the price in half by getting the "prime sirloin steak", for $39. That menu item is designed for 1 person, and it still comes sizzling. It is strictly sirloin, no filet part, as in the porterhouse. But , like I said, it goes down so easy that it all tastes like filet, anyway!

(still got to add $10 for those potatoes)

RE: went on a steak rampage in NYC (pics, too!) (mayor al)

Thu, 09 Nov 2006 20:19:47 GMT

Ellen, Nice job on the photo-report. I hope your dinner budget continues to support your photo-hobby! Keep it UP!