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lawrys..rare or medium?

s
samtron608 Mar 10, 2009 01:33 PM

hello all
i know there are tons of posts on lawrys, but i have a specific quesiton.

i havent been to lawrys in years, but will be going this weekend for a bday dinner.

i remember vaguely that they had 3 stacks of beef...so if i ask for medium-rare, do they give me the medium or rare cut? or am i totally mistaken and they actually have rare, med-rare, med, med-well, well cuts available?

im not a big prime rib fan...any suggestions on what to get? medium or rare?
btw: i usually order med-rare when i go to steakhouses...just not sure what the rule is with prime ribs...

thanks!

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  1. wilafur RE: samtron608 Mar 10, 2009 02:29 PM

    i can confirm that they do indeed serve rare cuts.

    2 Replies
    1. re: wilafur
      r
      rickym13 RE: wilafur Mar 10, 2009 02:47 PM

      i always get rare....but i get rare at all steakhouse too.

      1. re: rickym13
        wilafur RE: rickym13 Mar 10, 2009 02:53 PM

        that's the only way to eat red meat.

    2. f
      fdb RE: samtron608 Mar 10, 2009 04:18 PM

      I'm always happy with their med-rare. My frined likes the "end cut", which has more flavor but pretty much is a med-well to well.

      1. n
        Nicole RE: samtron608 Mar 10, 2009 05:09 PM

        You can ask for medium-rare. Their medium rare is cooked properly.

        1. j
          jessejames RE: samtron608 Mar 11, 2009 09:52 PM

          rare is done nicely there, still warm and soft and outer crust part more well done and salty and good.

          1. mpken RE: samtron608 Mar 11, 2009 10:10 PM

            If you usually order med-rare at a steakhouse (Ruth's C, Morton's, etc) then that is close to Lawry's rare. Be sure to tip your carver when he pulls up before carving your piece of goodness.

            8 Replies
            1. re: mpken
              monku RE: mpken Mar 11, 2009 10:15 PM

              How much do you tip the carver?
              I've never seen anyone tip the carver.

              1. re: monku
                mpken RE: monku Mar 11, 2009 10:28 PM

                I've float the carver, through the waiter, a ten spot and got a piece bigger than the Beef Bowl cut. Adjust the amount depending on how many are in your party. It should help in the heft of the cut.

                1. re: mpken
                  monku RE: mpken Mar 11, 2009 10:35 PM

                  I've never seen a waiter there.
                  Aren't there only waitresses?

                  1. re: monku
                    ipsedixit RE: monku Mar 11, 2009 10:44 PM

                    I believe mpken is trying to be forward thinking in the use of "waiter" to refer to both men and women.

                    Just like how some people will use "actor" to refer to both male and female thespians (are you listening the Academy?)

                    1. re: ipsedixit
                      mpken RE: ipsedixit Mar 11, 2009 10:51 PM

                      both of you are correct. I guess I was also thinking about Lawry's in Vegas, which has both men and women waiters. On the tipping thing, you mileage may vary, but I was happily surprised at my results.

                      1. re: ipsedixit
                        monku RE: ipsedixit Mar 11, 2009 10:52 PM

                        OK

                        When he said "waiter", it occurred to me having been there so many times I never recalled a waiter (male) waiting on me. Always a waitress (female) spinning that salad bowl.

                        1. re: monku
                          n
                          nosh RE: monku Mar 12, 2009 12:29 AM

                          Maybe it is just me -- I've read about the practice of tipping the counter guy at Katz's Deli (or is it one of the others in NYC) a buck or two before he slices up the meat for your sandwich, and for that you get some free tastes while you waif and a heftier sandwich. That doesn't bother me; I even think it has a certain flair or charm. But slipping a ten-dollar bill that may or may not be passed on to the guy slicing from the big, ornate silver carts at Lawry's, where the dinners are already into the thirty'$? That just rubs me completely the wrong way.

                          Now that I think about it, I also hate when a counterperson is putting together my sandwich, pulls out some meat, and then goes through that moment when they think, "Isn't this a bit too much?" and pull the last bit back. I also hate it when they weigh everything. I guess I believe in generosity of spirit and portions, but a place needs to have some sense of uniformity and make a profit.

                          1. re: nosh
                            Foodandwine RE: nosh Mar 12, 2009 06:18 AM

                            "But slipping a ten-dollar bill that may or may not be passed on to the guy slicing from the big, ornate silver carts at Lawry's"

                            The "Carver" gets all the tips and you can hand it to him directly or thru "Miss. Waitress" I think tipping is a matter of style and I prefer to tip the Carver. For me.. $5 for a party of 2 is a nice gesture regardless of what I receive in return.. As to the meals in thirty$.. there is always Cocos..

                            To the OP.. Just order the way you like it, they are spot on here. If you are unsure " Miss Waitress will help you decide with a little sample or ask to take a peek and the " Carver" will assist on the doneness level he has to offer..

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