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Filet mignon.
Let it bleed.
Served with a nice port.
Let it bleed.
Served with a nice port.
Fletch said:Very good madame. Now exactly which Delmonico would madame prefer?
Aaaand for brown sauce, we have HP, A-1, A-2, Heinz 57, and that sugary glop that goes with the Chinese beef & broccoli.
While steaks are not that difficult to cook at home, most Americans will be hard pressed to find meat of the quality served at the better steakhouses. And if you do locate a retail source, the price will be much higher than that of regular supermarket meat. In fact, the profit margin for meat at a top steakhouse is among the lowest of any food product used in the restaurant industry; though their side orders, especially the baked potato, are among the highest.Wesne said:. I'll select the steak and cook it myself. I never order steak at a restaurant. When I splurge for a fancy meal, I want something I can't or won't cook on my own.
That'll loin 'em.LizzieMaine said:Definitely the boneless ribeye -- we used to have a very fine local meatmonger (who I knew only as "Bobby The Butcher") who offered this as his only "Delmonico" cut, and sneered and scoffed at anyone who insisted on the loin.
My favorite, as well.kenji said:Porterhouse, rare..
You certainly can get properly dry aged beef in NYC but you will pay dearly for it and it will be beef that was rejected by local steakhouses like Peter Luger, who are at the top of the pecking order.kenji said:agree that shopping for steak in a supermarket is a waste of time. I'm fortunate to have access to some nice butchers in NYC.
MissHuff said:Just like to chime in with my choice of steak. A 16oz medium rare boneless Rib eye with a little Bearnaise please! Although I wouldn't say no to a nice Filet steak au poivre with a glass of Hennessy.