Stitch on 27/1/2010 at 16:12

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The problem with Jay's approach is comically overstating your opinion is only charming if the comically bit is present, otherwise you just sound like a huffing blowhard who can't see past your own narrow frame of reference.

I would have agreed with his assessment of steak until my late 20's, though, when I finally had my eyes opened with steak that wasn't overcooked and flavorless. My steak experiences since have been mediocre more often than not, but the exceptions have bordered on the divine.

Rug Burn Junky on 27/1/2010 at 17:46

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I live in NYC, 10 blocks from one of the best steak houses in the entire world (Peter Luger - which I've easily been to about 2 dozen times over the past 12 years), and worked as a lawyer on Wall Street with an expense account for client lunches. Is there even a question? I'm sure plenty of people here have had mediocre steaks that they were impressed with because of their own limited experiences, and I assure you that that's not the case with me. I've definitely eaten better steaks than most people, which is why I do enthuse about them.

It's not "exclusive" but it is far rarer than most people think. 99.9% of restaurants that serve steak serve an inferior product. Unless you;re a major steakhouse, you're not going to a) get the best cuts of beef (most prime beef in the US is shipped to NYC, and I'm sure a healthy majority of the rest never makes it farther than DC, Chicago, Vegas, Miami and LA), or b) have the time, space, or profit margin to justify dry aging.

Both of those things make a world of difference. Which is why I've asked where you've ever eaten a steak, and why I'm pretty confident that you haven't had the full experience (though I'm just as confident that you've already made up your mind and it wouldn't matter). A good steakhouse will take prime beef, - great well marbled cuts to begin with - and let it sit in a special meat locker for a month. There aren't many of them.

Restaurants like Peter Luger's not only get prime, but due to their relationships, they get first crack at all of the beef shipped into NYC, so they get the best of he best. Famously, when they were unable to find enough beef that met their standards a few years ago, they cut down the number of reservations they took for a while rather than serve inferior cuts. That takes balls.

Then there's the dry aging. During this time, the beef forms a protective crust of mold on the outside, enzymes in the meat break down the connective tissue, and much of the moisture in the meat evaporates. After a month or so of this, the mold is hacked off, and what is left has more concentrated flavor due to the moisture loss, which has been enhanced by the enzyme action. And in spite of the removal of moisture, it's still tender due to the tissue breakdown. It is anything but dense, monotonous or impenetrable. The exact opposite.

But not only do you need to have access to the best cuts of beef to begin with, and an aging room where you can fit a month's supply of steaks in varying states of 'decay,' you also have to charge a premium for it - because that process results in 20-30% loss in weight, so you need to buy a 40 oz cut for every 32 oz steak you serve. So all in all, there are only a few dozen spots in the country - and fewer still elsewhere in the world where this style of steakhouses aren't a part of the culture - that actually go through the trouble of dry aging. At home it's difficult to do since you need to start with a whole side of beef (though I did attempt it once with a full tenderloin, with acceptable results), and real, honest to goodness butchers that will do this are a dying breed. It's a goddamned science project, how can you say that that's not inspiring? Cooking is about more than what you do the last ten minutes on the grill, and that month of prep - manipulating chemical processes to get the exact right flavor - is more involved and impressive than even the most complicated dishes.

So please, tell me again that the limited everything I know about food is tosh, as though you are enlightening me. I'm betting that the consensus here is the converse.

Stitch on 27/1/2010 at 19:00

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While I agree, listing the extensive and demanding process it takes to make steak delicious isn't exactly doing the pro-steak side any favors.

Luckily, a good cut of decent beef in the hands of someone who knows what they're doing can provide delicious results as well :D

Rug Burn Junky on 27/1/2010 at 19:37

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Anyway, like I was sayin', steak is the fruit of the plains. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, steak-kabobs, steak creole, steak gumbo. Pan fried, deep fried, stir-fried. There's pineapple steak, lemon steak, coconut steak, pepper steak, steak soup, steak stew, steak salad, steak and potatoes, steak burger, steak sandwich. That- that's about it.

Stitch on 27/1/2010 at 20:29

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Oh, I'm certainly not arguing that the factors RBJ mentions don't make a difference--I'm sure they do, and I have no doubt that the results are mind-blowing. My point is just that focusing on such measures can mislead one into thinking that delicious-tasting steak is outside the reach of the common man, which simply isn't true. Steak cooked properly by Ted next door may not attain the heights of which steak is capable, but it can still be damn good.