What Have Steakhouses Come To?
I went to a corporate dinner at Morton's Steakhouse in San Francisco last night. Unlimited wine, huge steaks, etc. I asked for my ribeye rare, because that is how I like it. Imagine my disappointment when it turns out that, at one of the better steakhouses in the city, a "rare" steak means 10 ounces of flabby, soft, tasteless beef, its outside the color of a weak latte (at best).
Come on! This was an inch thick slab of top grade beef and probably at least a $30 entree (I wasn't paying, so I don't know) and I basically ate about a third of it.
A steakhouse has, or should have, a monster 800 F commercial broiler that can put a brown char on even a rare steak. At home, anyone with a cast iron pan and the willingness to pre-heat it for five solid minutes can do the same. And little tricks like coating with butter or similar quick-browning, deep-tasting stuff can accelerate browning even more.
I am sad. That was a very nice steak, wasted.