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May 10, 2007 10:56 PM

an Average CUT



Tongue Salad B+ (better than over-hyped version at Batali restaurant in NYC)
Squash Blossoms B- (Mozza better)
Lobster Crab Salad B+ (but slop on a ton of mayo on spam and that tastes good as well)
Pork Belly A
Bone Marrow Flan B+ (a tad overrated but still impressive)


Bone in Ribeye C+ (Buy a rib eye at Ralphs - coat with salt, pepper, garlic powder, oregano, broil for 10-15 minutes and you have a tastier steak at 1/4 of price)

Evryone else at table seemed to enjoy their different cuts so B for them

Why are restaurant steaks so blah???


Souffle A- excellent



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  1. Have you tried Mastro's? Their steaks are definitely not blah.

    Did you have any sides with your steaks at Cut?

    1. I think it's because the buyers at the restaurants and the wholesalers have no way of tasting all or any of the beef that they sell. It's not like fish where if it's fresh and cooked right, it'll probably be great. Also, a steak is often served without sauce that could mask a less than stellar tasting piece of meat.
      Further, you can get a good idea of how good a steak is by looking at the marbling and the colour, but a perfect looking raw piece of meat does not guarantee you a great tasting cooked piece of meat.

      I have found steakhouses to be royal wastes of money because they are as inconsistent as the beef they sell is. And, more than any other restaurant, steakhouses do something that most decent home cooks can duplicate or surpass.

      I still go to them because of the hope of a great steak.