How Much Does a Good Restaurant Steak Cost Where You Live?

[Admiral Yi]

Some people are quoting the prices for just the steak, while others are quoting the prices for a whole steak dinner.  So some of the people in areas where the cost of living is higher are paying as much for just the steak as others are for the whole meal.

Inclusion or exclusion of a potato and some lettuce should not impact cost of materials or preparation all that much.

[garbon]

Some people are quoting the prices for just the steak, while others are quoting the prices for a whole steak dinner.  So some of the people in areas where the cost of living is higher are paying as much for just the steak as others are for the whole meal.

Inclusion or exclusion of a potato and some lettuce should not impact cost of materials or preparation all that much.

Maybe but when I do get sides include they are more likely to be "Cabernet Caper Reduction and Baby Bok Choy" or something of the like.

[Admiral Yi]

Maybe but when I do get sides include they are more likely to be "Cabernet Caper Reduction and Baby Bok Choy" or something of the like.

That changes everything.  That Bok Choy sells for a hundred dollars a head.

[Scipio]

I haven't had a restaurant steak in Hattiesburg in ages.  The usual chains are about.

Our local hole-in-the-wall that serves prime aged Angus charges in the $30 for a filet.

http://www.donanelles.com/menu.html

Our local middle American steakhouse doesn't use prime beef, so they're cheaper.

http://myconestogasteakhouse.com/Dinner_Menu.html

Generally, I just go to my local butcher, buy a 2 inch thick Porterhouse, rub with olive oil and sea salt, crack some pepper on it, and grill it slowly over low heat.  Then when it hits medium rare I take it off the grill, let it rest, and carve it up a treat.

[11B4V]

I haven't had a restaurant steak in Hattiesburg in ages.  The usual chains are about.

Our local hole-in-the-wall that serves prime aged Angus charges in the $30 for a filet.

http://www.donanelles.com/menu.html

Our local middle American steakhouse doesn't use prime beef, so they're cheaper.

http://myconestogasteakhouse.com/Dinner_Menu.html

Generally, I just go to my local butcher, buy a 2 inch thick Porterhouse, rub with olive oil and sea salt, crack some pepper on it, and grill it slowly over low heat.  Then when it hits medium rare I take it off the grill, let it rest, and carve it up a treat.

[MadImmortalMan]

Generally, I just go to my local butcher, buy a 2 inch thick Porterhouse, rub with olive oil and sea salt, crack some pepper on it, and grill it slowly over low heat.  Then when it hits medium rare I take it off the grill, let it rest, and carve it up a treat.

Why low heat? When I do it, I use the highest heat I can get. What's the advantage low vs high?

[garbon]

Maybe but when I do get sides include they are more likely to be "Cabernet Caper Reduction and Baby Bok Choy" or something of the like.

That changes everything.  That Bok Choy sells for a hundred dollars a head.

*shrugs*

People charge mark up for things that sound exotic.

[Scipio]

Generally, I just go to my local butcher, buy a 2 inch thick Porterhouse, rub with olive oil and sea salt, crack some pepper on it, and grill it slowly over low heat.  Then when it hits medium rare I take it off the grill, let it rest, and carve it up a treat.

Why low heat? When I do it, I use the highest heat I can get. What's the advantage low vs high?

It's a 2 inch thick cut of meat with a big fucking bone in it.  If you cook it high heat, you will get a cold inside and a charred outside.  I sear the exterior on the high heat, then I move the meat to the cooler side of the grill.  Then you can take your time, and get it to the right temp without watching the clock.

My preference is for rare, but the wife doesn't like it mooing.