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Henry10 , I agree that you can go to any good butcher, get a nice dry aged steak and make it as nice as any steakhouse, since grilling steak is not rocket science.
Despite Luger's tourist appeal, I think they still make a good steak. I never had any problems with Luger's waiters personally.
Luger's waiters aren't snooty, they are gruff. More often than not it is an affectation anyway, part of the atmosphere. Snooty waiters - try Pavillion LeDoyen in Paris.
I've been to the majority of the steakhouses here, Luger's is still the best food in my opinion. Their thick bacon starter is also excellent. People seem to confuse tourist popularity of Luger's with "selling out". It can only be good if its a relative "secret" That's crap. Go eat the porterhouse for two, german potatoes and creamed spinach for yourself. Don't touch the tomato and onion salad tho, waste of time.
O.K so I tried Keens last night. It was very good. I give it almost a tie with Lugars. I thought the cream of spinach was better at keens, but I still have to say Lugars has better steak. Snooty waiters don't really bother me, just bring me the food and leave me alone until I am ready to pay. The service was fine no matter, The location was easy to get to "Harold Square"
You gave me ideas. I haven't been to Keens in ages; I used to work around the corner. I have just the person to bring along -- my 15-year old. Time for her to see how steak is supposed to look like
Henry10 , I agree that you can go to any good butcher, get a nice dry aged steak and make it as nice as any steakhouse, since grilling steak is not rocket science.
I live in a condo Brooklyn with a gas stove.
Just get a cast iron skillet.
The kitchen smokes up like a bich, but if you have a proper vent hood or window ventilation, you can grill up a nice steak.
I live in a condo Brooklyn with a gas stove.
Just get a cast iron skillet.
The kitchen smokes up like a bich, but if you have a proper vent hood or window ventilation, you can grill up a nice steak.
For a good steak, you need a flame to touch the meat surface. There is no substitute. Yeah I've tried that smoke filled house and splattered grease all over the kitchen technique and the steak is decent but a far cry from one that has been seared by fire.
For a good steak, you need a flame to touch the meat surface. There is no substitute. Yeah I've tried that smoke filled house and splattered grease all over the kitchen technique and the steak is decent but a far cry from one that has been seared by fire.
My experiences may be limited but I've never had a good steak in someone's house. There's nothing like the cut a steakhouse gets and the aging they do. I really don't think stores or local butcher shops get the same cuts. Plus how steakhouses cook it (like Kefir said) seems to be very very hard to replicate at home. Plus how they season it....
**** the restaurant. Gimme a Friday like this and leave me alone. I'll grab my beer, watch some sports, and grill my slab to perfection.
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