Originally Posted by cjma79
Not only expensive grade or cuts, or not even the ovens, but the aging of the steaks, the steak that you eat is not actually fresh, is aged for 28 days
. And that is also an expense.
That, I could do without. To me, aged steak tastes like something that been in the fridge too long. And 'tender' takes a back seat to 'flavor, for me. This is why I never much cared for Fillet Mignon.
When I do a steak at home, I like a nice NY strip steak if it's on sale - beef shoulder for London Broil if it's not.
There's a little place called "Mr. Steak" in the Bronx "Hub." They give you garlic bread, a nice baked potato, and a little 4 oz sirloin for 7 bucks. More of a lunch than a dinner, but it made me happy at the time.