"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 07-20-2009, 12:22 PM   #21
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,507
btw i have never been to a steakhouse that has cut my steak!! i would never accept it that way!! i am a firm believer of SENDING it back if it isn't to my liking (if i am a regular i ask for a replacment if not and i am not sure if they will MESS with my food i just send it back and have it removed from the bill). growing up poor and having in the past delt with tight times i firmly believe in getting what i pay for!!
__________________

__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is offline   Reply With Quote
Old 07-20-2009, 12:31 PM   #22
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
OK Andy, curiosity got the better of me so I called them. I started with their Brooklyn location and they could not answer my question there so she transferred me to their office who could not answer either. I then tried their Great Neck location and got someone who knew about the process although I am not sure he really knew what he was talking about.

I mentioned what you posted here and said that we have always heard you should rest meat after it comes off the heat. His response was "I am not sure what you mean by resting" so that made me wonder about him in the first place. He then told me that when the meat comes out of the broiler it is not cooked. It is just seared. he then said something else that made me wonder about him. He said it was seared so the juices are locked in. Well then he contradicted himself and continued on to say that when they are sliced the juices mix with the butter and the steak is then finished under the broiler while it cooks in its own juice and butter combo.

I find it a very odd way to do it, but then again I have never eaten there so I would certainly be wiling to try it and reserve my opinions until after I ate.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-20-2009, 12:37 PM   #23
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,379
Quote:
Originally Posted by msmofet View Post
btw i have never been to a steakhouse that has cut my steak!! i would never accept it that way!! i am a firm believer of SENDING it back if it isn't to my liking (if i am a regular i ask for a replacment if not and i am not sure if they will MESS with my food i just send it back and have it removed from the bill). growing up poor and having in the past delt with tight times i firmly believe in getting what i pay for!!

They pre-cut the porterhouse steaks that are meant for more than one person. They separate the filet and sirloin parts from the bone and then cut each into 1" wide slices.

It would be awkward for two diners to try to do that at the table.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 07-20-2009, 12:38 PM   #24
Head Chef
 
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,189
Great detective work GB!
__________________
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
JohnL is offline   Reply With Quote
Old 07-20-2009, 12:38 PM   #25
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,379
Quote:
Originally Posted by GB View Post
OK Andy, curiosity got the better of me so I called them. I started with their Brooklyn location and they could not answer my question there so she transferred me to their office who could not answer either. I then tried their Great Neck location and got someone who knew about the process although I am not sure he really knew what he was talking about.

I mentioned what you posted here and said that we have always heard you should rest meat after it comes off the heat. His response was "I am not sure what you mean by resting" so that made me wonder about him in the first place. He then told me that when the meat comes out of the broiler it is not cooked. It is just seared. he then said something else that made me wonder about him. He said it was seared so the juices are locked in. Well then he contradicted himself and continued on to say that when they are sliced the juices mix with the butter and the steak is then finished under the broiler while it cooks in its own juice and butter combo.

I find it a very odd way to do it, but then again I have never eaten there so I would certainly be wiling to try it and reserve my opinions until after I ate.

Thanks for doing that, GB.

It sounds strange to me as well. The juices still end up on the plate rather than in the meat.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 07-20-2009, 12:52 PM   #26
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,507
Quote:
Originally Posted by Andy M. View Post
They pre-cut the porterhouse steaks that are meant for more than one person. They separate the filet and sirloin parts from the bone and then cut each into 1" wide slices.

It would be awkward for two diners to try to do that at the table.
i understand if it is for 2 people but i am the STEAK lover in the family and when we DINE out i am usually the only one who gets a thick whole steak ( ie strip or such)(hub gets tips or sliced open sammies).
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is offline   Reply With Quote
Old 07-20-2009, 02:23 PM   #27
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Andy M. View Post
You answer my question and I'll answer yours.
I have no idea, Andy. I have never been there, and I didn't see the show, so I don't have a clue how or why, or any of it. I can't imagine cutting into a Porterhouse steak and then putting it back into the oven.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 07-20-2009, 02:30 PM   #28
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,269
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 07-21-2009, 05:37 AM   #29
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Peter Luger background

__________________
justplainbill is offline   Reply With Quote
Old 07-21-2009, 06:34 AM   #30
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,379
At the 3:00 minute point of the video, you can see what I described in the OP. No answer as to why, just the visual.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.