Anonymous
Post 07/30/2023 12:51     Subject: why are steak houses so boring in the US?
Filet needs a sauce, it doesn't have enough flavor of it's own. I enjoy eating it though -- with a sauce.
Anonymous
Post 07/30/2023 11:03     Subject: Re:why are steak houses so boring in the US?
Anonymous wrote:All you beef eaters are ruining the environment anyway.



Says the grass eater who travels internationally twice a year for 'experience' and selfie pics to post to social media so that they can brag about being traveled. How much C02 your trips dumping into the atmosphere again?
Anonymous
Post 07/30/2023 07:54     Subject: Re:why are steak houses so boring in the US?
Anonymous wrote:All you beef eaters are ruining the environment anyway.


All of us beef eaters don’t buy only from big ag/mass producers.

There are a million things non meat eaters do to harm the environment also.

Environmental “goodness” is 90% marketing BS and the standards are a joke to make people feel good.
Anonymous
Post 07/28/2023 22:15     Subject: why are steak houses so boring in the US?
I’m partial to Deckle
Anonymous
Post 07/27/2023 06:31     Subject: why are steak houses so boring in the US?
I mean it’s a dead cow. Not sure how exciting naming the different body areas really is…….
Anonymous
Post 07/27/2023 00:43     Subject: why are steak houses so boring in the US?
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:Why don’t you just buy the cuts you want and cook them yourself? Cooking at home is so much better than going to a steakhouse.


+1
I'm not someone who has to make my own food all the time, but I never order a steak at a restaurant. I can make it just the way I like it at home.


This. I’ve never understood the point of going out for steak, when it’s so simple to do yourself at home.



Once every five years or so, I like going to a really Old School steakhouse for the environment. Reminds me of my grandfather taking me out to a fancy place as a kid. Crack it up to nostalgia. But I generally agree, I taught myself how to cook a damned good steak, so don't see the point of ordering when out. I order the cuts I like online and have tried various methods to get to my perfect charred outside, medium-rare to rare inside temp.
Anonymous
Post 07/26/2023 23:32     Subject: why are steak houses so boring in the US?
Anonymous wrote:
Anonymous wrote:Why don’t you just buy the cuts you want and cook them yourself? Cooking at home is so much better than going to a steakhouse.


+1
I'm not someone who has to make my own food all the time, but I never order a steak at a restaurant. I can make it just the way I like it at home.


This. I’ve never understood the point of going out for steak, when it’s so simple to do yourself at home.

Anonymous
Post 07/26/2023 23:17     Subject: Re:why are steak houses so boring in the US?
Anonymous wrote:All you beef eaters are ruining the environment anyway.


Sanctimonious, aren't we?
Anonymous
Post 07/26/2023 22:51     Subject: Re:why are steak houses so boring in the US?
All you beef eaters are ruining the environment anyway.
Anonymous
Post 07/26/2023 20:05     Subject: why are steak houses so boring in the US?
I request different cuts all the time never an issue just ask.
Anonymous
Post 07/26/2023 02:19     Subject: why are steak houses so boring in the US?
Anonymous wrote:The real answer is quantity. A cow only has so much of each cut. The hanger steak, flat iron, flank, culotte (picanha) are all either single small muscle or two (one on each side). One cow has 1 hanger (diaphragm) whereas one cow has 2 huge strip loins, 2 huge rib racks, and 2 large tenderloins. So hanger or the other steaks you mention are just harder to get enough of. Hanger is more likely found in smaller French bistros or other. My family gets hanger pretty routinely at whole foods and it is cheaper than any other cut except sirloin.


This.

I buy my beef by the side and have to all dry aged. For a self proclaimed steak expert, OP has zero awareness of the anatomy of a side of beef. I love flat iron. When I get my side of beef (which is half a beef) you know how much flat iron steak is yielded out of the hundreds of pounds a side weighs? Maybe two 4oz steaks.

Now you tell me OP how in the heck every streak house in the USA can possibly stock and sell flat iron? Use your brain.
Anonymous
Post 07/23/2023 21:47     Subject: Re:why are steak houses so boring in the US?
Anonymous wrote:No idea there were steak hobbyists out there.

And they’re here to shame us for our choices! (Which was always a thing. You would think that the well done people had suggested murdering the server).
Anonymous
Post 07/23/2023 08:19     Subject: why are steak houses so boring in the US?
The real answer is quantity. A cow only has so much of each cut. The hanger steak, flat iron, flank, culotte (picanha) are all either single small muscle or two (one on each side). One cow has 1 hanger (diaphragm) whereas one cow has 2 huge strip loins, 2 huge rib racks, and 2 large tenderloins. So hanger or the other steaks you mention are just harder to get enough of. Hanger is more likely found in smaller French bistros or other. My family gets hanger pretty routinely at whole foods and it is cheaper than any other cut except sirloin.