If this strip is better than CC, they are on me for turning me onto them lol.
I’ve got a Chicago trip coming up sunday and there are some good steaks there. Wish me luck…trying some new places.
3 Likes
Safe travels my friend, enjoy some steaks and share your experience!
1 Like
Really looking forward to the reports.
Thanks fellas. Monday I have reservations for a world class place https://geneandgeorgetti.com
Sunday I’m not sure yet and will be with my coworker. Tuesday I’m going out with some Japanese counterparts so most likely it will be Japanese food. And yes, they will only eat at places run by Japanese if they choose Japanese food, which is likely. I will hopefully know tomorrow where we are headed. I hope some good food is in my future.
3 Likes
Just checked out their menu. “Thick Cut Bacon and Bleu Cheese Dressing” sounds right up your alley.
I must say, for a place of that caliber in the middle of Chicago, the prices are not bad at all.
Well, we ordered a Porterhouse “Rare+ Pittsburgh style” at Mortons and managed to get out without an ass beating. It was absolutely delicious. Perhaps the best crust I’ve ever gotten on a steak. It had a uniform, nearly burnt and awesomely crispy crust all over. I don’t have a pic but it kinda looked like this.
Unfortunately since this was a 24 oz porter, it didn’t have the thickness to keep the inside rare and it was actually slightly overdone for my tastes, somewhere between M and MR. Next time I’m there I’m trying this steak Pittsburgh super rare. I’m so excited to try it again! It’s been a while since I’ve been excited by a restaurant steak.
3 Likes
Just had lunch in the city and enjoyed this big boy! (Empire Steakhouse W. 54th location not my normal E50th spot)
3 Likes
That is quite a hearty lunch!
The best part of the best cut!
1 Like
Exactly I can’t believe their prime (and choice) cut prices. I’ve been going there more for that too! Congrats enjoy!
Ahh it’s been a while since I’ve splurged for one of these. Mmmmmm
Joon speaking of pittburgh style, this was the wagyu ribeye cap I had the other day. I think it’s posted above too. This thing was nuts. It was totally charred up on the outside yet the inside was super soft and warm so you got hot “outside” crispy goodness along with fatty warm tender “inside” meat. The combo in one bite was off the charts. Whoever cooked this thing was on point! The pic doesn’t look great but I can assure you this thing was mouth watering.
3 Likes
God I bet that was fricking amazing!! I think I need to try my hand at doing a pittsburgh steak at home.
It was serious! I haven’t had anything like it.
I would try this out. I think you will really like it
Do you happen to have a blow torch? That’s pretty much the way to go p burg on a steak at home. Nothing really will get hot enough but you can cheat with some char crust. If you decide to mess around with char methods, definitely keep a fire extinguisher around. I’m dead serious. Shit can go wrong very quickly with blazing hot temps and fat/oil. I almost learned the hard way and got very lucky.
1 Like
Also, nothing like taking a fatty piece of cap and lathering it in butter lol. I got instant infused butter flavor, salt, char crunch, then warm inside with plenty of fat. That was a fun steak adventure! Sin city doesn’t play around. It leaves you tired, broke, hungry, horny, and wanting to come back for more 
1 Like
This should probably go in the “What’s Cooking?” thread, but here goes. Made flank steaks tonight topped with crab imperial. The steaks have a dab of garlic butter before topping with the crab. Sides of orzo pasta and spinach.
2 Likes
Nice. What kind of crab?
1 Like
Greg I would like to point out TOS 4.2 Sec 57 Sub Sec A) 3rd paragraph states:
“When making and posting about flank steak with garlic butter thou shall invite the opposite of a “senior - vidivici”
Just so the next time you don’t get in trouble.
3 Likes
