When talking about steaks, I take the word "big" very seriously. I'm the girl who was raised on huge cuts of prime rib, and would be offended when waiters would challenge my 20+ ounce beef order. Still, the one thing that has always remained out of my reach was the epic, huge, "dare you to eat it all yourself" piece of steak. I so desperately want to take on that dare, so is it wrong of me to think that the 120-oz porterhouse for six that's being offered at the new Brand steakhouse in Las Vegas is perfect for just me?
Yes, steak fans, that is just one of the many steak offerings coming from the new restaurant, nestled on the Monte Carlo's casino floor. The menu, created by chef Brian Massie, boasts even more tasty steak options like an oversized, Bone-In and dry-aged Nebraska steak, Kobe short ribs and burgers, plus fish, sides, and appetizers like the delicious-sounding King Crab Scampi.
I'm bummed that this place wasn't around when I visited Las Vegas last year, but if any of you readers happen to check it out, let me know how it is. And if you're interested in more information, you can check out the press release after the jump.
If there's one piece of advice I always give people it's this: never argue with someone who serves you food and drink.
Of course, the customer at this Texas Roadhouse didn't even argue with the waiter or cook when his steak was overcooked, but he still got a nasty surprise when he cut into it: the cook's hair! The steak was overcooked, and when it was sent back to the kitchen, the customer was offered another steak to take home with him. That's the one the cook cut open and placed his hair in. A co-worker in the kitchen told authorities that the cook said "these are my pubes" (yikes), though he's only charged with putting facial hair in the steak.
The twist to this is that the customer wasn't even going to complain about the first overcooked steak, it was the restaurant manager who insisted that he get another ribeye.
If ever you needed an alibi when you're caught flipping through Maxim magazine, don't say "Jessica Alba." The men's magazine has picked the 10 Best Steakhouses in the US. Strangely, there's only one from Chicago and one from Texas, but multiple places from...Florida? Who knew? Here's the list, in no particular order:
Grill 23 Boston, MA - "beef comes from a small herd of purebred steer," www.grill23.com
The Big Texan Steak Ranch, Amarillo, TX - "If you can eat a 72-ounce steak and all the trimmings in under an hour, it's free. In 46 years only 7,000 people have done it." www.bigtexan.com
When it comes to cooking steak, Morton's has been well known and well regarded for almost 30 years, since the Chicago steakhouse was founded in 1978. Even if it's not your favorite steakhouse, you can't deny that they know what they've doing. Morton's Steak Bible shares some, if not all, of their knowledge of cooking red meat, as well as how to prepare just about all of their most popular steakhouse sides and desserts. The sides include dressings, salads, soups and veggies, like creamed spinach, and the desserts range from simply fruit concoctions to Hot Chocolate Cake.
The meat is the most important topic, of course, and the book describes the cuts and every technique that they use on each one, from selecting spices and marinades to knowing the proper cooking times. By following their guides, you may never overcook (or undercook) another steak again.
We all know that Sarah lovesthe wedge, but she's not the only one. The cool, refreshing 1/4 head of iceberg lettuce slathered in creamy dressing is a favorite of many, but Lisa, of Restaurant Widow, was not a fan of the salad at all. Until recently, that is. She had this simply divine looking one while dining at the Brio Tuscan Grille in Columbus, OH. While the standard will often include nothing more than the lettuce and bleu cheese dressing, you can see that this one is dressed up with a bit of tomato, extra cheese and a generous serving of crispy, diced bacon. I don't think you'll need a recipe to try your hand at making this one at home, but you'll probably be able to track one down at a local steakhouse if you can't be bothered to put it together yourself.
Steak is awesome. There is no arguing that. But I will say that often, I judge a steakhouse by the quality of their side dishes. The quality of the meat is attributable to Mother Nature and the cattle rancher, and of course, the butcher, but it is the side dishes that really determine whether a steakhouse's kitchen has skills. Yes, most of the side dishes revolve around potatoes, but there are some unique vegetbales out there, too.
The Wedge - If I get no other side, I must at least have the Iceberg wedge. If the steakhouse does not have an Iceberg wedge, I cannot eat there. In fact, I wouldn't even mind if it were a single Iceberg leaf, filled with Blue cheese.
French fries - naturally. I prefer the skinny ones, you know, just as a reminder of what I will no longer be once the meal is over.
Onion rings - I am torn. Sometimes I want French fries. Sometimes I want onions rings. Wouldn't it be grand if we could have Frings?!? But of course, the greater question is, should they be breaded in a beer batter, or in breadcrumbs?
Garlic mashed potatoes - I love them smashed, with the pink potato peels mixed in and the potatoes left chunky, not smooth and creamy.
Sauteed mushrooms - It doesn't have to be fancy. They can be plain old button mushrooms. It doesn't have to be a fancy sauce either, like balsamic vinegar or a wine reduction. Just mushrooms sauteed in lots and lots of butter.
Creamed spinach - Some like the simplicity of spinach lightly sauteed in olive oil with chopped garlic. I'm not saying that's a bad thing. I love that stuff, but who doesn't love creamed spinach?!?
Macaroni and cheese - This is a tough one, because though macaroni and cheese is never a bad thing, it's hard to find a macaroni and cheese that knocks your socks off. Big fat curvy noodles oozing with cheese and cream, and topped off with an oven-broiled crust.
This one's for you. Did I miss one of your favorites? Do you think one of the 1-7 deserve to be mentionde twice? (Personally, I'd pick the Wedge seven times.) Do you disagree with any of the choices? Tell us!
The Steakhouse of My Dreams is a special place -- but you can't go get a reservation. It is my secret sanctuary. I repair there when the world is too much. Let the buxom belles of Avenue B ignore me; let editors repulse my pitches, and copy crones mangle my best phrases. I see what my life is like. I know that my Cadillac has a broken grill, and a big crack in the windshield. Indian boys pelt my windows with durian. I don't care. I just close my eyes, and I see that place of my most fevered meat-dreams.
Steakhouses, as a rule, all used to market themselves the same way. The place was presented as a sanctum sanctorum, an all-male preserve where men could drink whiskey, eat charred beef, and revel in their temporary liberation from the tyranny of women.
But times have changed; and the New York steakhouse has changed with them, giving yesteryear's cultural baggage the heave-ho. A few classic exemplars of the old school persist, and are rightly celebrated as temples of meat-worship; but now they compete with a new generation of steakhouses, all of whom bring a new, metrosexual take to the most primal of all restaurant concepts.
Typical of this breed is Quality Meats, a tarted-up meatery from the corporate group that brought you 78 different Smith and Wollensky restaurants, not to mention Cite, Maloney and Porcelli, and the Post House.
Forbes Top 100 Celebrities list includes 3 celebrity chefs this
year, Emeril Lagasse, Wolfgang Puck and Charlie Palmer, in spots 85, 86 and 100, respectively.
Emeril Lagasse rose in the ranks from spot 90 to 85 this year. The top rated chef on
the Food Network is on more than one channel now that he has signed a deal with Crest toothpaste to appear, using one of
his signature phrases, "Bam!", in their ads. Emeril made over $9 million dollars this year, but this could
increase during 2006, as his line of signature produce is scheduled to hit the shelves.
Wolfgang Puck was ranked number 85 last year, but his pay of over $12 million
dollars eases the pain of being bumped out of position by Emeril. Puck is expanding his line of gourmet take-away
offerings and "express" restaurants at airports all over the country, which should do well as airlines cut
back on inflight meals.
Charlie Palmer does not have a
TV show, but he does have 11 restaurants on both coasts and over $4.7 million dollars in the last year for his efforts.
Working with only one major investor, this driven but low-key culinary player's roster of restaurants includes the
Charlie Palmer Steakhouse, Aureole, Astra, Astra West, Metrazur and Kitchen 82, with a chain of high-end grocery stores
in the works. Jean-George Vongerichten held the 100th spot last year.
If there's one piece of advice I always give people it's this: never argue with someone who serves you food and drink.
If ever you needed an alibi when you're caught flipping through Maxim magazine, don't say "Jessica Alba." The men's magazine has picked the 10 Best Steakhouses in the US. Strangely, there's only one from Chicago and one from Texas, but multiple places from...Florida? Who knew? Here's the list, in no particular order:
Steak is awesome. There is no arguing that. But I will say that often, I judge a steakhouse by the quality of their side dishes. The quality of the meat is attributable to Mother Nature and the cattle rancher, and of course, the butcher, but it is the side dishes that really determine whether a steakhouse's kitchen has skills. Yes, most of the side dishes revolve around potatoes, but there are some unique vegetbales out there, too.
Forbes 
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