Took my parents out last night for their birthdays. Checked out a new restaurant in town. Very nice.
Petit Filet Mignon (8 ounces) was 33 clams, Grand (12 ounces) was 39.
How much do you pay for a good steak?
At my go-to place downtown it's $38 for a 12 oz. filet. I usually get their NY Strip, though, also $38.
http://www.jeffruby.com/files/menus/Cincinnati/Cincinnati_Menu.pdf
SteakHouse I haunt is
6oz Top Sirloin Steak$14.95
10oz Sirloin Steak$18.95
16oz Sirloin Steak$23.99
12oz New York Strip$24.49
16oz T-Bone$27.99
12oz Ribeye$28.99
10oz Filet Mignon$31.99
All steak dinners include baker, twice baked potato, steak fries or garlic fries. Bread roll & soup or tossed green salad. With your choice of our house dressings. Bleu Cheese, Ranch, Thousand Island, Balsamic
and the Steaks are fucking outstanding.
go to 13:00
http://www.youtube.com/watch?v=DaHc6AGJdj8 (http://www.youtube.com/watch?v=DaHc6AGJdj8)
30-75.
$20-35 depending on how ritzy the joint is.
I'm the poors. I buy mine at the butcher shop and cook it myself. :P
That's also the only way I get mine cooked right, i.e. seared but bloody.
I live in cattle country and also casino land. I can get a good steak for ten bucks. Maybe eight.
But honestly, I do what Meri does instead.
I'd love a nice restaurant steak. :mmm: Haven't had one in years...maybe a subpar one at a wedding though.
Well done.
oh. about 40 bucks. I think.
Quote from: MadImmortalMan on December 05, 2012, 04:15:14 PM
I live in cattle country
Only because of insane water policies.
A very good quality steak at a place that doesn't have its head up its own arse around here is £17 to £20.
You can get a perfectly tasty one for less in a good pub though.
The last really good one I had here in NYC was 45 but that was 16oz ribeye, I believe.
Quote from: merithyn on December 05, 2012, 04:11:09 PM
I buy mine at the butcher shop and cook it myself. :P
That's also the only way I get mine cooked right, i.e. seared but bloody.
Yeah, I dont think I can get the combination of the quality of beef I get at my butcher prepared exactly the way I want it anywhere other than my own kitchen.
Quote from: crazy canuck on December 05, 2012, 06:31:49 PM
Quote from: merithyn on December 05, 2012, 04:11:09 PM
I buy mine at the butcher shop and cook it myself. :P
That's also the only way I get mine cooked right, i.e. seared but bloody.
Yeah, I dont think I can get the combination of the quality of beef I get at my butcher prepared exactly the way I want it anywhere other than my own kitchen.
That's what Picton said. :P
Petit Filet Mignon (8 ounces) was 33 clams, Grand (12 ounces) was 39.
A little higher here, Yi. 36 for 8 oz filet mignon, 46 for 12.
http://www.buckheadrestaurants.com/media/menus/Chops_Lobster_Bar_Dinner.pdf
Quote from: Warspite on December 05, 2012, 04:29:02 PM
A very good quality steak at a place that doesn't have its head up its own arse around here is £17 to £20.
Yep. Same price for a very bad one too.
The best local (non-chain) place in Portland has a 6oz filet for $39, 10 oz filet for $58, 14oz New York for $49.50.
http://www.ringsidesteakhouse.com/images/pdf_menu/downtown/pdf_menus/ringside-steakhouse-dinner-menu-portland-restaurant.pdf **pdf warning!!**
The next best place is Ruth's Chris, a national chain. The on-line menu doesn't have prices but I think they are comparable.
I have never eaten at Ruth's Chris. I have eaten at Ringside a couple of times, but the most recent was probably 10 years ago.
IIRC you can get some great Argentinian style steak for around 20 € around here.
What makes a steak Argentinian "style?" Is there more to it than just coming from Argentina?
Quote from: Admiral Yi on December 05, 2012, 07:51:03 PM
What makes a steak Argentinian "style?" Is there more to it than just coming from Argentina?
The cuts are different.
Quote from: Admiral Yi on December 05, 2012, 07:51:03 PM
What makes a steak Argentinian "style?" Is there more to it than just coming from Argentina?
It has a very inflated sense of self and when cut, surrenders to the knife.
Quote from: The Larch on December 05, 2012, 08:05:36 PM
Quote from: Admiral Yi on December 05, 2012, 07:51:03 PM
What makes a steak Argentinian "style?" Is there more to it than just coming from Argentina?
The cuts are different.
And it's cooked a little differently. Always (or should always be) slow-cooked over hot coals. Actual Argentine beef is free range, grass-fed. Or at least the better stuff is.
In Argentina you can go to a fast food place and get a decent cut of bife de chorizo (not to be confused with chorizo sausage) or lomo cooked the proper way for like $7, including a beer and some fries.
Do you,as an Anglo, get a side order of sneer from them?
Quote from: Ed Anger on December 05, 2012, 08:30:38 PM
Do you,as an Anglo, get a side order of sneer from them?
My people love me.
Seriously, every where you go, service tends to be very friendly down there. Though oddly the better the restaurant, the slower it is (though still friendly). I can usually sorta blend in but generally they're at least outwardly nice to Yanquis.
They were even nice to an Englishman :o
Quote from: Sheilbh on December 05, 2012, 08:41:22 PM
They were even nice to an Englishman :o
Seems like the love every individual Brit they come across (particularly musicians) but still claim to dislike Brits as a group.
Quote from: derspiess on December 05, 2012, 08:47:23 PM
Quote from: Sheilbh on December 05, 2012, 08:41:22 PM
They were even nice to an Englishman :o
Seems like the love every individual Brit they come across (particularly musicians) but still claim to dislike Brits as a group.
So, I'll be alright going there, just so long as it isn't in a group, say like a battalion. :bowler:
I dunno. Like $15-$25 I guess.
$45 for a steak? Jesus.
Quote from: Ideologue on December 05, 2012, 09:37:16 PM
I dunno. Like $15-$25 I guess.
$45 for a steak? Jesus.
You might need to redefine "Good." Longhorn, sure, $15-$25. "Good"? No. Some places, you can more or less pay as much as you want (I've been to one steakhouse in Chicago where the Waygu steaks went into 3 digits, and I'm sure NYC has more expensive stuff).
Quote from: mongers on December 05, 2012, 09:33:22 PM
So, I'll be alright going there, just so long as it isn't in a group, say like a battalion. :bowler:
Yeah, just don't ride your bike anywhere on the street. You will not survive their driving.
I'm pretty sure if you're eating Wagyu in the US, it's fake.
Sad thing is that Laramie, in the middle of the High Plains, has no real steak house.
Wagyu in the US is a Wagyu-Angus cross. It's actual Kobe you can't get.
Not a steak person.
Quote from: Queequeg on December 05, 2012, 10:27:05 PM
Not a steak person.
A filet at Harry Caray's costs $45 IIRC.
Quote from: Ideologue on December 05, 2012, 09:37:16 PM
$45 for a steak? Jesus.
Welcome to real life in America.
Quote from: ulmont on December 05, 2012, 09:52:31 PM
Quote from: Ideologue on December 05, 2012, 09:37:16 PM
I dunno. Like $15-$25 I guess.
$45 for a steak? Jesus.
You might need to redefine "Good." Longhorn, sure, $15-$25. "Good"? No. Some places, you can more or less pay as much as you want (I've been to one steakhouse in Chicago where the Waygu steaks went into 3 digits, and I'm sure NYC has more expensive stuff).
I was pretty cruel the one day that I said I wanted to go get a steak and a colleague from NJ suggested Outback.
Quote from: Caliga on December 05, 2012, 10:37:41 PM
Quote from: Queequeg on December 05, 2012, 10:27:05 PM
Not a steak person.
A filet at Harry Caray's costs $45 IIRC.
If only there were a website where you could verify that. We could host it at the following url:
http://www.harrycarays.com/menus/HC_dinner_menu.pdf
($43.95 for the 13 oz)
Don't go there often, but if going out for steak here in town it would be @ Simon and Seaforts
Quote
Dinner Menu
Premium Meats
Rock Salt Roasted Prime Rib
red jacket mashed potatoes, cedar plank roasted asparagus, herb jus, spicy horseradish. our prime ribs are slow roasted under a mountain of rock salt, rubbed with fresh garlic and herbs, charred under extreme heat that results in a superior crust
34.95
Seared Peppercorn Crusted New York Steak maytag blue cheese, brandy-peppercorn sauce, roasted yukon gold potatoes, seasonal vegetables
39.95
Char-Grilled Filet Mignon smoked mushrooms with truffle, red jacket mashed potatoes, brandy-mustard sauce
37.95
Quote from: garbon on December 05, 2012, 10:57:13 PM
Quote from: Ideologue on December 05, 2012, 09:37:16 PM
$45 for a steak? Jesus.
Welcome to real life in America.
Well if you like to waste your money, be my fucking guest. :P
Quote from: ulmontYou might need to redefine "Good." Longhorn, sure, $15-$25. "Good"? No. Some places, you can more or less pay as much as you want (I've been to one steakhouse in Chicago where the Waygu steaks went into 3 digits, and I'm sure NYC has more expensive stuff).
I dunno. It's cow meat. It's fine. I'll concede I'm a bad person to ask about "good" food. I did have an inkling that the food snobs of Languish probably did not mean chain restaurant steaks.
A good steak can't be had here for any price.
At least I haven't found one yet.
Koreans are uniquely bad at western food, I've had great western food in Japan, Taiwan and the Philippines, but at best you'll be able to find something that only rates good here. They just feel compelled to Koreanize it.
Near Bragança, the typical posta mirandesa would be around 10 euros. Add a couple euros for wine, coffee and brandy.
Quote from: jimmy olsen on December 06, 2012, 02:05:46 AM
A good steak can't be had here for any price.
At least I haven't found one yet.
Koreans are uniquely bad at western food, I've had great western food in Japan, Taiwan and the Philippines, but at best you'll be able to find something that only rates good here. They just feel compelled to Koreanize it.
It's the same in China, but I live in a large enough city to have restaurants owned and/or run by western staff.
To get a good steak here may be around $30 USD. At least there's no taxes on top of it, though western joints tend to charge a "service charge" of around 10% (unlike most Chinese places that never require tips).
Checked an upscale business lunch restaurant in Warsaw that specializes in steaks:
- New York, US prime beef - 110 zloty ($35)
- Rib Eye, Black Angus Australian beef - 120 zloty ($40)
- Wagyu, marbling class 3, Spanish beef - 90 zloty ($30) per 100g (3.5 oz)
- T-Bone, Hereford Irish beef, 500g (18 oz) - 190 zloty ($60)
- Chateaubriand - 220 zloty ($70)
The prices are without sides.
You can get cheap steaks in Vienna, but for a good and proper one it'll be €25-€35 depending on cut and place.
The two top end mini-chains in London (Hawksmoor and Goodmans) charge abou £7 per hundred grams for ribe eye, sirloin, t-bone etc. More for those with poor enough taste to go for fillet.
Sides are extra.
Quote from: Warspite on December 05, 2012, 04:29:02 PM
You can get a perfectly tasty one for less in a good pub though.
Agreed. Working opposite Smithfield meat market you could get a steak (with sides) for £12 in a pub or somewhere like Smiths, or Hix offers "South Devon Ruby Red fillet steak on the bone (300g)" for £36.50, which is about $59.
As to getting decent steak in Asia, I had no success in Hong Kong or Beijing, but had a lovely Australian steak in Singapore.
I the restaurant I go to, Argentinian-bred Black Angus (350g) costs 40 euro (about $52).
Just the steak. The full dish with sides goes to 45 euro ($62). If you want a drink and dessert, the whole meal prices in at 65 euro ($85).
This in a country where the average wage is $13K per year. And where the goverment just hiked taxes by 120%.
Small wonder meat consumption has fallen by 40%. And will fall more in 2013, as people stop being able to afford it.
Quote from: PDH on December 05, 2012, 10:09:31 PM
Sad thing is that Laramie, in the middle of the High Plains, has no real steak house.
One of the best steaks I ever had was in Jackson, which obviously is a bit far from Laramie. But man was it nice. I always have to ask my brother the name of the place because I was buzzed at the time and just can't remember it.
Know what tastes really good? This:
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Ffarm9.staticflickr.com%2F8199%2F8249344527_a580489b4c_c.jpg&hash=ce96440e75570ca4fd5f9990926dc665516c1e5c)
30$ with sides. No idea if it's actually any good.
Quote from: Admiral Yi on December 05, 2012, 03:25:18 PM
Took my parents out last night for their birthdays. Checked out a new restaurant in town. Very nice.
Petit Filet Mignon (8 ounces) was 33 clams, Grand (12 ounces) was 39.
How much do you pay for a good steak?
Locally, in my home town, in a restaurant, expect to pay 20$ for a 12 ounces AAA steak. Includes potato (oven or fries) or 2 salads.
The local ATV club during winter has steak meals about once a month, it's 15$. Don't know the category, and it must be between 10-12 onces (not all pieces are equal), but it's excellent, cooked on live fire outside.
The downside is, none of these restaurants offer decent wine, and none of these has a good ambiance.
In Quebec city, the best restaurant (
La Bête) hasaNew York AAA 14 ounces (40 days old) for 39,95$ (32.95$ for 10ounces). Good ambiance, excellent wine.
I'm in roughly the same area as Ulmont, so those prices. :smarty:
An arm and a leg.
I'm kinda surprised how little the local cost of living seems to impact steak price.
Quote from: Admiral Yi on December 06, 2012, 03:45:28 PM
I'm kinda surprised how little the local cost of living seems to impact steak price.
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.
I'd blame sample and question. As Ulmont said - prices can look quite crazy in NYC. And also the question kind of pushed for people to put things at the higher end. I wonder what it would look like if we looked at average steak price in each location.
That said, I'll agree that it does seem though that in this thread it looks like the same quality/cut of meat is going on for the same range around the $40.
Quote from: Admiral Yi on December 06, 2012, 03:45:28 PM
I'm kinda surprised how little the local cost of living seems to impact steak price.
i think this is more cultural. In continental Europe steaks are more "exotic" and thus more expensive.
Quote from: dps on December 06, 2012, 04:03:32 PM
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.
Quote from: Admiral Yi on December 06, 2012, 04:15:33 PM
Quote from: dps on December 06, 2012, 04:03:32 PM
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.
Quote from: garbon on December 06, 2012, 04:22:45 PM
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.
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.
Quote from: Scipio on December 06, 2012, 04:43:16 PM
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.
;)
Quote from: Scipio on December 06, 2012, 04:43:16 PM
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?
Quote from: Admiral Yi on December 06, 2012, 04:43:11 PM
Quote from: garbon on December 06, 2012, 04:22:45 PM
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.
Quote from: MadImmortalMan on December 06, 2012, 05:20:34 PM
Quote from: Scipio on December 06, 2012, 04:43:16 PM
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.