ISO Japanese fusion restaurant menu steak offering idea

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nightcrawler

Assistant Cook
Joined
Oct 11, 2007
Messages
7
at a non-steakhouse restaurant...the choices on the menu are ribeye or ny strip. Which would you choose? The steaks would be a house marinade.

Also, i was thinking of putting on the menu a filet mignon dish, and another steak dish, that would be either a ribeye or ny strip. so help me choose with your opinions.

Thanks!
 

GB

Chief Eating Officer
Joined
Jul 14, 2004
Messages
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Location
USA,Massachusetts
Ribeye is always my steak of choice, but I would not pick it if it were in a marinade.
 

buckytom

Chef Extraordinaire
Joined
Aug 19, 2004
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My mountain
hmm, there's been a run on the ribeye, so i'll have the ny strip.

j/k.

i really would choose the ny strip. mmmm, i'm thinking of a favourite dish in a mexican joint near home. it's a marinated and grilled ny strip topped with salsa, served with mexican rice and refried beans on one side, and 2 cheese burritos on the other side. yum!

in reality, i'd go with whatever cut was better from your supplier, but imo, ny strips seem to be better average quality, while ribeyes are either great or boring and too fatty/gristle-y.
 

Jeff G.

Head Chef
Joined
Sep 18, 2007
Messages
1,352
Location
Indiana
Probably the NY Strip. If it isn't a really good rib eye, your not getting a lot of edible meat. NY Strip tends to be pretty meaty, less fat.

I have seen a lot of poor rib eyes. Most NY strips are pretty descent.

I know a bar that serves the best NY strips you will ever eat. The small is 16oz. the large is a 22 oz.... All grown locally, grass and grain fed Angus, nothing artificial added. Luckily, it's only 20 minutes from my house!
 

PastaKing

Senior Cook
Joined
Mar 3, 2008
Messages
128
Location
PA
Ny strip, but you might want to look into something. There is a company that sells a "Philadelphia Strip Steak". They are call Enterprise Steaks. I don't know the phone number, nor what they do as far as deliver, but I get them sent to my house. A "Philly Strip" is 16oZ of Prime Angus Strip Steak. I am just outside of Philly, so they deliver free to me. I buy other steaks from them as well. All the beef is Prime Angus. I can't get that at my supermarket.
 

ChefJune

Master Chef
Joined
Jul 16, 2006
Messages
8,763
Location
Metro New York
I like both of them, but NO marinade!!!

add a filet and rub it (no marinade) with a coffee/cocoa mixture. yum! (I'd be doing that for sure if I had a restaurant right now.) :chef:

FWIW, my steak of choice is Porterhouse.
 

Uncle Bob

Chef Extraordinaire
Joined
Nov 5, 2006
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17,551
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Small Town Mississippi
I like both of them, but NO marinade!!!

add a filet and rub it (no marinade) with a coffee/cocoa mixture. yum! (I'd be doing that for sure if I had a restaurant right now.) :chef:

FWIW, my steak of choice is Porterhouse.

DITT0!!

A Rib-Eye, Strip, and a Filet will cover a lot of bases in a Non Steak House restaurant....

The Porterhouse...1 1/2" minimum........
 

auntdot

Head Chef
Joined
Aug 25, 2004
Messages
2,418
I agree with Bucky that I would try both products from your supplier and see which is better. I like them both, but when I buy them at the store I want to look at them carefully.

Envy Bucky, a great Tex-Mex place that marinates pieces ny strip and tosses it in with salsa and stuff sounds like a tender way to serve the beef dish. Am tired of Tex-Mex places that serve tough meat.

But if I want a steak, and I mean a thick cut, well cooked, good grade steak, I would not order it with a marinade.

A piece of meat like that does not need help.

Fine steak restaurants do not marinate their beef, why do you want to?
 

Steve A

Senior Cook
Joined
Jun 22, 2006
Messages
129
Location
In, but not from, Northeastern NC
You're asking the wrong people this question. If you're in a restaurant, you should be "asking" your customers. Do folks in your area tend to favor one or over the other? Did you mention the marinade because it's what you like or what your customers like?
For the most part the people you're talking to here are foodies. They (we) already have a preference one way or another. As you can see by the posts, the mix is almost 50-50, but 100% for not marinaded.
Anyway... we're not the ones who'll be buying your food. Ask those people.

Ciao,
 

Yonsen

Assistant Cook
Joined
Mar 6, 2008
Messages
27
NY with a sweeter honey-chipotle bbq sauce (house made, not that store bought crap lol).

Ribeye with S&P and a little minced garlic. Maybe a flavored beurre blanc sauce.

Filet, go all-out french and make tournedoes. 2 3oz portions of filet wrapped in bacon on the "waist", seared, cooked and then topped with a thin slice of Foie Gras and a little madeira sauce. (rare please!).
 

GrillingFool

Head Chef
Joined
Jun 21, 2007
Messages
2,223
Location
usa
Given the choices presented, I guess for me, it would depend on the
marinade used, as described on the menu.

PERSONALLY, put me in the ribeye no marinade crowd. Or the NY Strip if it
is cooked correctly. Me and cow are friends, LOL
 

GB

Chief Eating Officer
Joined
Jul 14, 2004
Messages
25,510
Location
USA,Massachusetts
I have to add that I almost never get a steak at a non steak restaurant. If I want steak out then I will go to a steakhouse. Otherwise I will get something else off the menu.
 
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