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What's beautiful about a steak is that it transcends the collective human culinary craft. It's like this pure thing that prove god exists. All of those sauces,
by steak2 5y ago
What's beautiful about a steak is that it transcends the collective human culinary craft. It's like this pure thing that prove god exists. All of those sauces, those creations of men, are more for making poorer quality steaks more palatable than elevating the best steaks. There is a reason restaurants that specialize in serving high quality steaks generally forgo the sauce.
- tptacek 5y agoGo pull up a list of the top steak houses in NYC, or in Chicago, or in Los Angeles, and find me the steak house that doesn't have a steak au poivre, or a bunch of other sauce options. What you're saying about steak restaurants is just not true at all. Also, the best steaks that you're getting in steak houses are honestly pretty boring (at least, until you dry age them halfway to the point of rot) and if you think that a prime ribeye is the acme of cuisine, I really recommend you go out and find yourself some birria.
- cthalupa 5y agoMinor nit about an offhand comment, but, to be fair, a proper dry aging setup really has minimal to no risk of actual rot. Sanitary conditions and good air circulation will let you go pretty much indefinitely without worry, though from what I've seen of 400-700 day dry ages, you're really not getting much left that's usable as steak.