$70 steak, Oscar style, with mashed potatoes and green beans. Would eat it on a cutting board again.
by crazycatlady568
16 Comments
snarpy
…what is on that steak?
Schneetmacher
At least it has a lip! Looks great, though–and I like that you can control the sauce (Béarnaise?).
Poodlepink22
Are the seasonings in the room with us?
ZealousidealMango0
$70 for that is insane. Even if this is some Snake River Filet, just serve it alone rather than with those sad sides.
Such_Radish9795
That poor asparagus 🙁
danteelite
I don’t mind that… I absolutely HATE cutting steaks on plates with crappy restaurant knives that scrape and squeak. It hurts my teeth like nails on a chalkboard.
Having a cutting board for cutting meat and a wooden surface that will insulate and keep the steak warm is nice too.
This is a rare occasion where I think this is justified.
whatthegoddamfudge
There’s a Swedish dish called “Plank Steak”, it’s basically what it sounds like (but with mashed potatoes) and it’s on most pub menus.
The colonies of microorganisms living in the pores of that wood sure do make a lovely patina!
OlmiumFire
I don’t see the inconvenience of this
sodangshedonger
Welp, at least it has a juice groove.
WKFClark
What knife did they give you to use? Average serrated steak knife? Or scalpel like sharp blade? I was reading something about how a razor sharp knife makes steaks taste better because it keeps more of the juice in the meat, where as a serrated knife rips the meat apart causing more juice to escape before it gets to your mouth. Most steak restaurants give serrated knives because they stay sharp for longer when cutting against ceramic plates. Only the points of the serrations dull. If you used a plain edge knife on a plate the knife will become dull and unusable very quickly and this is where you’d want the wood surface instead of ceramic. TL:DR if they gave you a serrated knife with that then it’s stupid. If they gave you a plain edge sharp sharp knife then it makes sense.
CogentHyena
It is reasonable and good to put an expensive steak that many restaurants assume you might share due to their cost/size on a board, you cut the steak on the board and the juices are collected. That being said, these good steakhouses I refer to would also leave the steak by itself, and this board seems like it’s in lieu of a plate entirely as a single entree, and that’s dumb.
Zaquinzaa
cutting board is actually not that bad
Wonderful-Status-507
well thank you for bringing Oscar style to my attention bc yes please i would like some crab(saw someone else say lobster can be used as well) on my steak?!?!
SavinaDDD
The asparagus is so done they should’ve just gone with canned.
16 Comments
…what is on that steak?
At least it has a lip! Looks great, though–and I like that you can control the sauce (Béarnaise?).
Are the seasonings in the room with us?
$70 for that is insane.
Even if this is some Snake River Filet, just serve it alone rather than with those sad sides.
That poor asparagus 🙁
I don’t mind that… I absolutely HATE cutting steaks on plates with crappy restaurant knives that scrape and squeak. It hurts my teeth like nails on a chalkboard.
Having a cutting board for cutting meat and a wooden surface that will insulate and keep the steak warm is nice too.
This is a rare occasion where I think this is justified.
There’s a Swedish dish called “Plank Steak”, it’s basically what it sounds like (but with mashed potatoes) and it’s on most pub menus.
https://www.reddit.com/r/FoodPorn/comments/4kpoka/swedish_plank_steak_beef_with_bearnaise_bacon/
The colonies of microorganisms living in the pores of that wood sure do make a lovely patina!
I don’t see the inconvenience of this
Welp, at least it has a juice groove.
What knife did they give you to use? Average serrated steak knife? Or scalpel like sharp blade? I was reading something about how a razor sharp knife makes steaks taste better because it keeps more of the juice in the meat, where as a serrated knife rips the meat apart causing more juice to escape before it gets to your mouth. Most steak restaurants give serrated knives because they stay sharp for longer when cutting against ceramic plates. Only the points of the serrations dull. If you used a plain edge knife on a plate the knife will become dull and unusable very quickly and this is where you’d want the wood surface instead of ceramic. TL:DR if they gave you a serrated knife with that then it’s stupid. If they gave you a plain edge sharp sharp knife then it makes sense.
It is reasonable and good to put an expensive steak that many restaurants assume you might share due to their cost/size on a board, you cut the steak on the board and the juices are collected. That being said, these good steakhouses I refer to would also leave the steak by itself, and this board seems like it’s in lieu of a plate entirely as a single entree, and that’s dumb.
cutting board is actually not that bad
well thank you for bringing Oscar style to my attention bc yes please i would like some crab(saw someone else say lobster can be used as well) on my steak?!?!
The asparagus is so done they should’ve just gone with canned.
At least there’s a river for the juice