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

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big g in joisey
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/10 23:28:06 (permalink)
Nice pictures & review,how does Wolfgang's compare to Smith & Wollensky or Ben Bensons.
#31
Twinwillow
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/11 00:11:29 (permalink)
If the steak is, really, really good, you don't need steak sauce!
Same goes for BBQ!
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ellen4641
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/11 00:50:15 (permalink)
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.)



#33
ellen4641
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/11 00:56:13 (permalink)
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.)

#34
doggydaddy
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/11 08:52:43 (permalink)


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
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mayor al
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/11 11:24:44 (permalink)

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".
#36
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/11 11:49:03 (permalink)
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
#37
Willly
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/11 12:30:44 (permalink)
Keep in mind that at Luger's, the "steak sauce" is used on the tomato and onion salad...
#38
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/11 13:48:57 (permalink)
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
#39
roossy90
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/11 15:07:23 (permalink)
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!
#40
mayor al
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/11 15:28:08 (permalink)
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'.
#41
desertdog
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/15 19:59:55 (permalink)
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!
#42
ann peeples
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/15 20:39:37 (permalink)
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!!!
#43
sizz
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/15 20:47:31 (permalink)
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 "
#44
John A
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/16 07:39:21 (permalink)
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
#45
pmrkr2
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RE: went on a steak rampage in NYC (pics, too!) 2006/11/16 09:22:52 (permalink)
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.
#46
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