Steak Sauces,But Which Is For You.?

[Figgy1]

I had my birthday dinner at Capital Grille in Paramus and several things were ordered from apps to dinner to sides and it cost more than anything I have ever eaten at steakplaces and I have been to many, especially some of the big guys in NY, and it was bad. Real bad and not worth the money. The only good thing were the drinks, and I felt so bad for my husband who was treating that I even asked him to skip dessert, because everything else was so bad and he had spent so much already. That bad. That I didn't even want the poor guy to spend anymore.

Now I am hearing about some other places that I haven't tried yet in Jersey, but what upset me was that I went to Marc Forgione's place in the Revel, American Cut, and all was OUTSTANDING and it was expensive and still cost much less than Capital. From apps to dinner to sides, just amazing. Worth every penny.

THNX!!

 

[eddiemcgarrigle]

Mmmmm, steak. The biggest reason why God gave us pointy, sharp teeth. Thank you God.

I really enjoy a peppercorn sauce with my steaks, although it's got to have some bite to it, ie, extra peppercorn and less cream. The other one vying to be favourite is garlic butter. I feel the garlic really goes well with steak and helps to bring out the full flavour of the meat.

As for my steak, it's got to be medium well and it's got to be Aberdeen Angus. Further proof that God is a Scotsman, not only did he give us pointy teeth, he gave us a damn fine bovine from which we can get extremely tasty steaks to use those pointy teeth on. Thanks be to God.

 

[righttrack]

Sauce on steaks?!?!?!

 

[real mad hatter]

That's hatter because a porterhouse is a Strip and a Filet. One side of the "T-bone" is the strip, the smaller is the Filet. So you like two seperate sauces on them seperately, but when together seperated by a bone, you like no sauce.

As for me. Steak, rare, salt and pepper, mounted with some butter. That's rare, not that awfull black and blue. I like a good sear, not carbonized protien.

-dave

. If I order a T- Bone in Scotland I wouldn't get a sauce.I do know that it's a sirloin & fillet,but to ask for two sauces would be mad,wouldn't it? anyway Thats my theory.

 

[Phonedave]

by Phonedave

Wow. The sauce is just for that. It doesn't get any cooler than that. I did hear that just a bite from a steak from there is heaven. I hope so. It is on my hit list. Well, it has been for awhile but I have too many restaurants on my list that I have never eaten there. Well, my most recent jaunt to a steakplace in Jeresey lately was bust so I hope this makes up for it. LOL! And I am a medium-rarer so that sounds good to me.

Peter Luger's is a bit of a special place. They are known for their steak, and they kind of push towards customers to the purist point of steak - no sauce, not overcooked. I guess someone may put that sauce on the steak, but I have never seen it. I have seen it on tomato, on onion rings, on fries, but not on their steaks. The sauce is lot more like cocktail sauce (tomato and horesradish) than it is like any other steak sauce. It is quite good - on tomato and onion, or for a shrimp cocktail.

Where did you go in Jersey to get a poor steak?

-dave

 

[Phonedave]

I had my birthday dinner at Capital Grille in Paramus and several things were ordered from apps to dinner to sides and it cost more than anything I have ever eaten at steakplaces and I have been to many, especially some of the big guys in NY, and it was bad. Real bad and not worth the money. The only good thing were the drinks, and I felt so bad for my husband who was treating that I even asked him to skip dessert, because everything else was so bad and he had spent so much already. That bad. That I didn't even want the poor guy to spend anymore.

Now I am hearing about some other places that I haven't tried yet in Jersey, but what upset me was that I went to Marc Forgione's place in the Revel, American Cut, and all was OUTSTANDING and it was expensive and still cost much less than Capital. From apps to dinner to sides, just amazing. Worth every penny.

Never been there. There is a River Palm Steakhouse in Paramus - go there (but I like the one in Edgewater better). There is also a Morton's if you are looking for a chain.

-dave

 

[EvilQueen-T]

If a steak is good quality and cooked right it shouldn't need a sauce at all imo...with that said I don't mind a red wine reduction on the plate as so many of them do but I don't really want my steak drowning in any sauce.

 

[disneycouple07]

Medium well butterflied filet...I agree with most of the post, if the steak is cooked properly you do not need a dipping sauce like A1.

 

[rael ramone]

If you are paying good money for a big piece of cow, you want to taste the cow. Kosher salt, fresh cracked black pepper, and a sauce (if any) that complements the meat.

I don't know if Yachtsman will vary the sauces, but they do vary the potato. Just because the filet comes with mashed doesn't mean you can't have the gratin instead.

Yachtsman only dry-ages the strip. Everything else is cryovac'd. (and according to Anthony Bourdain, even top steakhouses that dry age everything else get their filets from a cryovac).

Finally, steak, unless it's a great piece of meat expertly prepared that only a top steakhouse can accomplish, then it can and should be prepared at home instead.

 

[Phonedave]

If you are paying good money for a big piece of cow, you want to taste the cow. Kosher salt, fresh cracked black pepper, and a sauce (if any) that complements the meat.

I don't know if Yachtsman will vary the sauces, but they do vary the potato. Just because the filet comes with mashed doesn't mean you can't have the gratin instead.

Yachtsman only dry-ages the strip. Everything else is cryovac'd. (and according to Anthony Bourdain, even top steakhouses that dry age everything else get their filets from a cryovac).

Finally, steak, unless it's a great piece of meat expertly prepared that only a top steakhouse can accomplish, then it can and should be prepared at home instead.

Makes sent to me. I can't imagine dry aging a tenderloin. Just does not seem right. Around here whole ternderloins go on sale about every 6 weeks or so. Nothing like dropping $60 on a big o cryovac slab of soon to be filets.

The restaruant depot down the street sells some good meat too, but it is hard for me to but 12 lb of flank steak at a time and not have to freeze it. I try, but I can only eat so much


-dave

 

[tracyandalex]

If a steak is good quality and cooked right it shouldn't need a sauce at all imo...with that said I don't mind a red wine reduction on the plate as so many of them do but I don't really want my steak drowning in any sauce.

The EvilQueen is correct!

 

[Mrs.Toad]

Never been there. There is a River Palm Steakhouse in Paramus - go there (but I like the one in Edgewater better). There is also a Morton's if you are looking for a chain.

By Phonedave

Never been to River Palm, but it is on the list. The list is long...I did go to Morton's at Caesars Atlantic City and it was ok. Could have been location or just a bad day, I am going to give it another go.

I had some likes so I figure I should not just call Capital bad, I should give specifics. I had carpaccio. Bland. Came with a bit of shaved parmigiano reggiano and some arugula. Sea salt and black pepper did not help. I still can't put my finger on what the heck was wrong. I have had carpaccio with drizzles of something before. Like a garlic mayo...maybe that was just me. The steak quality was good. It was cut into perfect circles. Like the size of a filet mignon. Hubby had french onion soup. It was the LARGEST crock I had ever seen. And it was allright. Honestly, I've had better at Les Chefs and GFC. We had steaks. Mine was chewy and just bland. Quality not up to par with 40-something dollars. Nowhere near quality and taste I have had elsewhere. They do not have sauces, only au jus. I only asked because I was not enjoying the steak. They never brought it over. For sides there was mash and au gratin. Mash was watery and thin and had not taste. The gratin was another story. I will admit cooked good, but dry, and about, I am not exaggerating, at least two inches of some orangey crunchy stuff on top. I really tried to examine and I wasn't sure what they heck it was to be honest. The potatoes were covered like a blizzard. No taste. Not necessary, or that much of it anyway. So far paying over 300 hundred dollars I will not go there again. I find Fleming's and American Cut amazing and less expensive on so many levels.