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Eating steak out
henapple
Posts: 16,025
I realize every meal at a restaurant is different but today was bad. Sher-bear and I received a $50 gc for Longhorns so I ordered prime rib. They brought me a strip steak. It had zero taste. The Mgr started to argue that it was prime rib. They finally brought me a piece of pr, 12 Oz that was 8 Oz of fat... Still no real taste. My baked potato was better.
I hate to be one of "those" so I just ate it and left. Disappointed to say the least.
I hate to be one of "those" so I just ate it and left. Disappointed to say the least.
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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My BGE has ruined my ability to enjoy any steak at a restaurant.
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I submit that you, as one of the forum icons, were asking for it Mr Apple.. You shoulda tried the fish.LBGE, AR. Lives in N.E. ATL
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I'm with you on the steak. Have you compared wings in the BGE to a Buffalo Wild Wings? At least it saves me money on eating out and stuff I make is a lot healthier than at a restaurant.
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A restaurant practice I have had for many years-never order in a restaurant that which you can cook at home. I'm sure I have missed many a restaurant banquet but I can always find something on the menu that fits that criteria.
@henapple -congrats on winning the meat cut debate if nothing else.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
jakebge said:My BGE has ruined my ability to enjoy any steak at a restaurant.LBGE, AR. Lives in N.E. ATL
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I had a similar experience @ Logan's with a Ribeye. I ask the manager where they found such fat cows. He looked at me and smiled like it was good thing. I just put myself on their uninvited list.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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She actually told me a strip steak was prime rib. It took great restraint.Green egg, dead animal and alcohol. The "Boro".. TN
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I do work for Logan's.... I realize as I eat at their restaurants all over its hit or miss... But don't bring me a different cut.... Lmao. I asked for 125 degrees... It had to be 140.Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:I do work for Logan's.... I realize as I eat at their restaurants all over its hit or miss... But don't bring me a different cut.... Lmao. I asked for 125 degrees... It had to be 140.
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@henapple
I would have whipped someone's a$$ before I left.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Methinks unless you're at a Morton's, Bones etc the pride of culinary excellence is not abounding in the back. I get the sense it's kids who just want to get to the bar later or former diner hacks. I could be wrongLBGE, AR. Lives in N.E. ATL
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No steaks when we go out for dinner. No more pizza. No more ribs, chops, pulled pork. No more salmon or scallops. Burgers, wings, nope. Just hard to find something to make you want to go out. BGE cooked or nothing."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Lately I just order breakfastLarge BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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I've not ordered a steak out since owning my first BGE.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
That place has great baked potatoes and semi-cold beers.Keepin' It Weird in The ATX FBTX
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If Mrs3969 insist we go out it is generally for Sushi.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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There is much incompetence inthe restaurant business. You likely either had an incompetent cook, or a manager who failed to plan for enough on hand.....and tried to slide one on by thinking customers don't no their cuts.
I am am with you.....hard to beat a home cooked steak.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
It is very rare that I order a steak in a restaurant. Last time I ordered a high-end steakhouse steak I was very disappointed and realized that I could approximate if not exceed these steaks at home.Firing up the BGE in Covington, GA
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Way back when, I knew a couple of guys who were paid to cook steaks, altho they were not cooks, at fancy joints. They knew they were ruining the meat, but didn't know any better.
Can't imagine much has changed. My youngest cooks for a living, confirms. Too many on the line can't pull their weight, and, worse, don't even try.
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Mattman3969 said:If Mrs3969 insist we go out it is generally for Sushi.
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For 30+ years my wife and I were DINKs and we both worked hard long hours. We rewarded ourselves on our birthdays and our anniversary with a terrific supper at Peoria's premier steakhouse called Jim's. It is a nice, formal, white linen tablecloth and napkin steakhouse which serves top knotch dry aged beef. One drink before, a glass of house wine and terrific NY strips always meant dropping $100, though our last meal there was $130. That last meal was at least 10 years ago! I remember that amount because I slapped my head afterward and told my wife that I could dry age my own beef and have many wonderful steak meals at home on the BGE for $130, let still buy the white linen table cloth and napkins with room to spare. Yes, we had fond memories of those "reward" suppers, but we have eaten so much better at home and honestly we do not miss them!Re-gasketing America one yard at a time.
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There are very few places I will order a steak at any more. All but one are "destination" places that are reserved for birthdays and what-not.
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Yeah. Most egghead, including myself, have become steak snobs. We know how a good steak is supposed to be prepared and all about the cut, and it's difficult to find a restaurant that meets that criteria without paying way too much money. Ha! Come to think of it, I'm also a BBQ snob to a certain extent.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
swordsmn said:They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
We are all spoiled since we can produce such great food off our eggs. @henapple maybe you should show the restaurant what a real steak should taste like.
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Alright, I'm going to ask the question I'm sure people are thinking.
Will someone share their better than steakhouse techniques on this post. (@RRP I'm looking at you)
i can say with confidence that I can outcook a longhorn, Texas Roadhouse, outback, etc. that being said, I haven't come close to replicating results of a high end steakhouse like Ruth Chris or mortons. Advice for mastering the craft would be appreciated by more than just me, I'm sure
XL & MM BGE, 36" Blackstone - Newport News, VA -
johnnyp said:Alright, I'm going to ask the question I'm sure people are thinking.
Will someone share their better than steakhouse techniques on this post. (@RRP I'm looking at you)
i can say with confidence that I can outcook a longhorn, Texas Roadhouse, outback, etc. that being said, I haven't come close to replicating results of a high end steakhouse like Ruth Chris or mortons. Advice for mastering the craft would be appreciated by more than just me, I'm sure
Re-gasketing America one yard at a time. -
I got a longhorn gift card for Christmas and had to put my game face on and said I like it. You can't replace a BGE steak, just saying!Durham, NC
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