i try every steakhouse in my area as there are like 69 around and i make an effort to visit all within a 69-mile radius. apart from the chained restaurants there are one-offs. these are some of the better ones. morton’s is rated by me as down the totem pole at 6.9th place from last. best cut for me from alexander is dry aged wagyu ribeye. porterhouse cut is never available with dry aged wagyu. the quantity in the freezer is small at any good restaurant thus they don’t stock it with fresher and more frequent deliveries. only fat american gluttons order the porterhouse cut but all restaurant owners advise me against trying it. i had one from the best in walnut creek and it was awful. it’s just a very large t-bone with tenderloin fillet (a.k.a fillet mignon) on one side and new york strip on the other. mostly leaner meat. the wagyu ribeye raised the kobe way has more marble. obviously tpx here doesn’t know jack shit about steaks.
But I like to eat Beaver, is that ok?
GPGT
Server hot hot sio sio at 69 degree.
ESND gonna like this!
69 baht steak! Served by 69 year old auntie!
GPGT
Server hot hot sio sio at 69 degree.
easy to sexpose a pupil pretending to be professor. once open mouth can instantly tell it’s bs. sometimes it’s better for the ignorant to just shut up than disgracing and shaming ownself by claiming to know it all and know it best, including dismissing all on matters relating to steak. and what did he bring out? porterhouse. wahahaha! what a fucking joke. anyone who mentions “high end” steakhouses in ny and london already has no clue. the oldest and most expensive are some of the worst. especially in ny and uk. old school, fool gongcheebyes with their age, price and tradition, use old methods, make more money from selling old wines (old different from aging well), quality of beef average, source of meat questionable. uk is hotbed of madcow disease, so is ny and chicago (eastcoast and midwest area), and the way cattle is raised there is highly questionable. and these so called ny, chicago and uk high end joints rely on old suppliers to deliver the beef. one big red flag already. in europe, uk and germany are not highly regarded for steaks. uk is worst due to rampant cases of madcow. best steak in europe can be found not in france, nor spain, but italy. although all these 3 cuntries don’t have big cattle industry they raise cows mainly for milk, cream and cheese. occasionally they will slaughter a few old cows for beef. but if they do italian steakhouses in alpine cuntry know their stuff. french and spaniards add sauce to beef which is not good practice. but cattle from these 3 cuntries are grass fed, pasture raised and as organic as they can be. it’s not just cooking and cut, but the source of the beef that is important for a good steak. today not even texas is highly regarded for steaks but northern california and argentina which have pastures to raise cattle (big diff when meat shop says grass fed vs: pasture raised), cowboys to bring them home, attention to quality and health of cattle, type of cattle. unlike argentina there’s a lot more wagyu variety in northern cal now besides the usual black angus, thanks to jp. the avant garde steakhouses staffed with younger chefs who believe in pasture raised organc beef are now more popular with the very wealthy as they use better fresher meat from small ranches nearby, not airflown and frozen for months. these are the true top of the totem pole places when it cums to steak. best of course is my own when i pick a dry aged rack of bone-in wagyu prime rib and roast it or grill it myself. as a bone-in rack one can have it cut into steaks with bone or keep it intact as a rack but with meat partially removed from bone.
