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Old 07-21-2009, 09:33 AM   #41
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You are retired Andy. Go apply for a job and let us know the secret
Tough commute, GB. Besides, Steven would be very lonely with me in NYC.
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Old 07-21-2009, 09:59 AM   #42
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I guess we'll never know for sure.
If you want, you all can take up a collection and I will go and personally do the "research!" [It's a cinch I can't afford their prices, especially when I can buy a great piece of beef for so much less and make my own.]
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Old 07-21-2009, 10:33 AM   #43
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If you want, you all can take up a collection and I will go and personally do the "research!" [It's a cinch I can't afford their prices, especially when I can buy a great piece of beef for so much less and make my own.]

I'll get right on that!
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Old 07-26-2009, 12:23 PM   #44
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My question was/is....When did slicing someone's steak prior to service become "fashionable"?? ---- I'll slice/cut my own steak...Thank you very much!! Ruth's Chris serves a very hot steak...but as others have mentioned...by the time it's plated, expedited, served, and you're ready to start...it's probably "rested" long enough.


Ditto on I'll slice/cut my own Steak as well . As for resting the steak, I do rest mine a little but I don't make rocket science out of it
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Old 07-26-2009, 02:50 PM   #45
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I've eaten at Peter Luger's a few times and the steaks always come out still sizzling, so I'm sure they don't let them rest. I don't let steaks rest when I cook them at home either. Sure, there's a little juice that comes out, but I just pour it on my baked potato for a little extra flavor. The steaks at Peter Luger's are juicy, tender, and delicious. As far as cutting the porterhouse and then putting it back under the broiler, I think it's just to make sure it's still sizzling when it is served.
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