What are you eating?

[Ack]

Way too many steakhouses will slap the name "Kobe steak" assuming the consumer is an idiot.

The fact that said steakhouses commonly get away with it indicates they're correct in that assumption.

No guys, that's just Kobe Bryant's favorite steak at that restaurant.

[Luke]

Bought my wife a cheesecake at a local coffee shop for breakfast.

Upon arrival she complained "You said you'd get me breakfast! Cheesecake isn't breakfast!".

Ungrateful meanie. I told her, "If you eat it in the morning, it is breakfast".

Like a donut is any different. like a bearclaw is any different. Jeez.

[MrPopo]

My parents came into town and we went to an upscale steakhouse. I ended up getting their filet sampler, which was four 4oz filets. The first was aged prime, the second American waygu, the third Australian waygu, and the fourth Japanese waygu.

Holy shit.

Name of the Steakhouse, please?

Not only is it superb that you had a proper selection, it's incredibly awesome and rare that the cuts of meat were properly named. No kidding, this place seems to know what it is doing. Way too many steakhouses will slap the name "Kobe steak" assuming the consumer is an idiot.

So I gotta ask:

I'm assuming the filets were all tenderloin, right?

Were the steaks seasoned at all? If they were, do you think they would have been better without seasoning (talking just salt and pepper)?

Which was your favorite of the four cuts?

Will you take me out on a date to this restaurant? I eat cheap and put out.

https://www.johnhowiesteak.com/

All tenderloin. If they were seasoned is was incredibly lightly; possibly a touch of salt for a bit before they went on the heat. They provided a platter of seasonings I could have applied but I decided to see if the meat needed it (spoiler alert, it didn't). I asked the server not to tell me which was which until after I tried each one so I'd be doing it blind and was able to figure out the Japanese and the Prime, but flipped the American and Australian (seems recent cuts from the American waygu have had higher marbling than usual). The Japanese was my favorite but the Australian was a close runner up.

[BogusMeatFactory]

I'm not eating anything right now

[Luke]

I'm assuming the filets were all tenderloin, right?


All tenderloin. If they were seasoned is was incredibly lightly; possibly a touch of salt for a bit before they went on the heat.

Boing goes the food boner.

My favorite cut will always be the ribeye near the chuck end, but a tenderloin that refuses you to only use a fork is something else. Like butter they are.

Speaking of, I don't season waygu. Just a very, very small pat of English butter after cooked.

If people love their steak marinated over night in soy sauce and a blend of seasonings, good for 'em. And sure this sounds a bit grodie, but I just want the taste of a good steak. No sauce, no marinade, and you can even throw away the side dishes. A good steak is a luxury and should be treated as such.

Wouldn't say "No!" to an appetizer if such appetizer was an actual appetizer. Jalapeno poppers are a meal...they don't give you an unquenchable thirst for steak. And no one eats four bread sticks and says, "Well now I'm hungry!". (well, maybe people who eat at the Olive Garden).

A glass of wine, and two crackers with a nice cheese will do for me. Just a simple "Hot Damn that was good! I'm ready to EAT!". Restaurants who serve appetizer platters are missing the point.

[o.pwuaioc]

If people love their steak marinated over night in soy sauce and a blend of seasonings, good for 'em. And sure this sounds a bit grodie, but I just want the taste of a good steak. No sauce, no marinade, and you can even throw away the side dishes. A good steak is a luxury and should be treated as such.

The thing is, bad cuts need the sauce or need marinating, so people get used to that idea. A nice filet mignon or ribeye? Serve that cool, bright red, and topped with a tiny thing of butter. But you go down from there. Sirloin? Peppered does it quite nice. Flank? That craves marination, or perhaps some Lea and Perrins on the side.

Also, filet mignon needs that butter and touch of salt more than a ribeye does.

Finally, I disagree with the lack of sides. Bread I can do without (though I'm usually a sucker for a good roll if they're placed in front of me), but a side of sauteed mushrooms is guaranteed to go well with any steak, any day. For cheaper cuts, sauteed mushrooms and garlic is the perfect topping.

[MrPopo]

I have a cousin who puts A1 on filet mignon. I die a little inside every time I see him do so.

[Stark]

Oh man I love John Howie. I'm drooling.

[Luke]

I have a cousin who puts A1 on filet mignon. I die a little inside every time I see him do so.

My Father-in-law puts ketchup *barfs* on his steak, but he also *barfs again* orders his steaks well done.

I'm also not saying "No sides! Never!". I'm saying that if you're paying close to two hundred bucks after tips and tax for a steak and a bottle of wine, you don't need no stinking side dishes.

[Luke]

Is there a hunger strike going on?

Short story:

I asked my local butcher for a pork equivalent of a porterhouse steak. If you don't know the difference between a NY strip and a porterhouse, it is simple: a porterhouse has more tenderloin.

So! I order two, two inch thick steaks, and for some reason the guy likes me so he only charges me two bucks a pound.

I also stop by the farmers market and purchase some procini mushrooms and baby bok choy. Also bought more, but I'm building a bridge here...

I let the pork sit out for a half hour while the skillet was warming. Very lightly dredged the pork with brown sugar, flour, and fresh rosemary. Seared it on both sides, placed it in my oven along with the bok choy and 'shrooms that had been tosses in olive oil and freshly cracked pepper.

Before I placed the King Kong sized chops in the oven, I reserved a bit of the fat. I mixed the fat with a pinch of flour and a half cup of a cab sav with a bit of fig balsamic vinegar to make a glaze.

Here's how it turned out:



It tasted better than it looks, which I don't know how that is possible. Neither my wife nor I needed a fork. The pork didn't fall apart, put was tender to the touch, yet juicy. The bok choy was charred, yet didn't taste like it was in the over for a month. And the mushrooms...dear lord. Anyone can cook them if they get the right mushrooms, but sometimes you get super lucky. I know I did.

When I describe eating a great oyster I would likely say "it's like I'm eating the entire ocean in a bite". With these mushrooms I would say "it's like eating the entire Earth in a bite".

It's not even 7pm and I already feel the Itis kicking in. Might be time for some Hoy.