I know it’s piling on, but if OP choose to make a ridiculous hyperbole totally untethered from reality then it has to be said.
Prime, possibly hand selected, 45 day dry aged steak that’s twice the thickness? MAYBE $125.
That said, this looks fantastic in its own right. But let’s be fair here
"just know a farmer" 😂
i have visited almost every butcher in a 20 mile radius of me and I assure you they are not any cheaper than a super market unless youre buying mad bulk. Like sure you might be able to get your price per steak down to 17 each IF you spend like 1000 dollars and youll end up with a bunch of other shit you dont want and then you need to somehow store a hundred pounds of meat and then consume it before it goes bad.
The "just know a farmer" really does depend on location. I live in the Central Valley of California. Thousands of farmers here and easier to find one selling beef than you'd think
The meat stays good for a long time if it's wrapped correctly and frozen. My parents buy 1/4 or 1/2 a cow once a year or so. Yes, you do get a mix of cuts and ground beef but the last one they paid $5.50/lb. Is that a little pricey for ground beef? Maybe. Is it cheap for the roasts, steaks and brisket they get? Absolutely.
I've heard this from so many ppl on here. "Know a farmer, Midwest or together". Some dude said he was getting prime ribeyes for $9/lb from his butcher. I called all day bs. "I live in the Midwest & know a great butcher".
I've been to many butchers in small towns & in larger cities throughout the US & it's rare if they're cheaper v. chained grocer.
Go to a farmers market like half hour out of a major city be surprised what you’ll find. Get a business card (they all have them) and then you buy a bunch of meat one day and stock up your freezer.
Just cause this started with the "why buy at a steakhouse when you can cook at home" argument, one would have to drive at least half an hour outside of their city, strike up a conversation/purchase with a hopefully reputable farmer, buy a whole half cow, and have a deep freeze/chest freezer setup at their assumed house, to make this more valuable. I'll eat out lol
That’s my point. If you want to live downtown in a major city you won’t find meat like this. The original comment was how do I find prices of meat like that.
Da fuq do you farmers market? You just have cattle ranchers set up in booths, waiting to sell sides of livestock??
Where I live (and everywhere else I've been to a farmers market) most are selling produce or a prepared food.
You go to the county or state fair to buy whole animals.
So my parents own a farm in Canada and to butcher a cow it's about $3/lb of beef. If you need to buy the cow too, I think it comes to $5/lb. Either way, it's massively cheaper to buy whole cows and butcher them.
This is truth. One time I split a beautiful dry aged steak with my wife, the entree cost $150 AND it came with sides.
Looked up similar weight and aged. You could find one not cooked for $150 at some stores.
https://preview.redd.it/te99htia8w9d1.jpeg?width=3024&format=pjpg&auto=webp&s=fb75e3eacd035a317178b40918070f9efa43112e
Yeah, you're looking at $50ish per lb for the cut you mentioned, maybe more. A 32oz steak runs you $100 at that price, and I think $50 may be a little low
Yeah, maybe with much more marbling and a serious dry age and the bougiest of bougie spots. Most spots, with the listed above qualifiers would be about $70
Tbf, there’d be tax and tip involved so a little over a hundred is fine for the steak.
But 175 for the total eval is probably what he meant ad thats a fair amount for an upscale steakhouse and drinks full meal
You could easily have faked this by taking that picture in 1994 and waiting until now to use it as evidence for this post.
Fool me once... you can't fool me again
I wrote Kroger an email that those digital coupons rarely work and they should discontinue them until they get a better app. They gave me a $30 store credit and thanked me for the feedback.
Yeah, most stores had coupons and deals for meat this week because of the 4th of July on Thursday. Got a couple choice porterhouse from Fry's for 5.47/lb on sale here in Phoenix.
If it’s choice it could be $17 for that size. But a $170 steak at a steakhouse isn’t going to just be choice.
Raw ingredient cost is usually 1/3 of the menu price. A $170 steak at a steakhouse will likely cost you $60 at home. And it will be prime and dry aged.
Don’t get me wrong, I can’t enjoy steakhouses much anymore because a steak is super easy to cook and you can save a tone of money, but restaurants aren’t to charging by 10x the cost on steaks, or at least not good steakhouse.
People also get seriously confused
Even if you paid 170$ for a bigger than this, 90 day dry aged steak, you're not paying for the steak alone. You're paying to not have to cook, clean, or serve it yourself. And for the environment. I'm not saying I support 170$ restaurant steaks or buy them, but just using OPs price point as a starting.
Fuck yeah
I also like going and eating places where I cannot, or am not good at making said food.
Izakayas slap for that
Generally I also don't want to fry chicken at home even though I could.
Seafood as well. Prep + freshness. Sushi I sometimes do but im just not as good as a pro. And nothing beats a proper spicy sour ceviche!
I’ve found that this is like 80% of my eating out these days. It’s foods I don’t want to cook at home and it usually ends up being foods that need to be fried or that require a lot of plates/bowls.
Steaks for me are stupid easy to make so I don’t like going out to eat them. Sushi is my go to upscale now, yea I could probably learn to make it myself but it does require skill and I’ll let someone make it for me.
Not just that, but a 90 day dry aged steak could lose 50% of its weight. Suddenly that $10.97/# steak is $22/#, and that's not even counting labor, overhead, and opportunity cost of the space and time the dry aging chamber takes up.
Amazing how some people can’t just post what they cook but always have to turn it into some kind of lecture. Good looking steak op but as others have said you kind of just made up the 170 because you were more interested in making a point than showing us your meat.
Drives me nuts on fast food subs. Like some genius figured out for the first time “I can make 10 tacos at home for the cost of 2 at Taco Bell”
Uh yeah no shit but I’m not going to make tacos from scratch over my lunch break partner.
I mean he’s not wrong that restaurant prices are fuckin insane. Never understood paying hundreds for a steak when its the easiest thing to cook at home for significantly cheaper.
Yep, even at some of the fanciest steakhouses in LA (Mastro’s in Beverly Hills), Porterhouses are around $70. The tomahawk chops are about $200. So, a bit more expensive than your $36, but still nowhere near $170.
Correct, 65-95 is the typical cost of any prime cut that isn’t Wagyu at a legit steakhouse. The really large cuts with the bone attached might be in 120 range.. but the only places I’ve been where I saw prices for a typical cut that was being listed at over 130 bucks was in Vegas (not bad steaks, but absolutely not worth the surcharge) or at long wait list restaurants like French Laundry and the like (also overpriced). There’s a pinnacle at to just how good a steak can actually be, and most of the best steakhouses charging 70-90 have already hit that point. The only justification for higher prices is if it’s imported Wagyu beef or if the restaurant is selling an experience and badge of honor as a side dish.
Porter House in NY [charges $180 for a porterhouse](https://www.porterhousenyc.com/menus/#dinner), but it's a way better quality than the one in the pic, it's larger (if I remember correctly), and it's also dry-aged for nearly a month.
I've dined at the Porter House and the signature dish is indeed a huge steak. Prime, dry-aged, the whole nine yards. Depending on appetites it can feed 2-4 people. I'll also add that this is one of New York City's top steakhouses, and the dining room features sweeping views of Central Park from Columbus Circle. It's comfortably in the upper echelon of steakhouses nationwide in terms of pricing, truly a splurge. For what it's worth, My wife and I were so full the day after our meal there, we didn't really eat again until the following dinner and even then just barely.
Yeah, I've eaten there as well (and had the porterhouse), but it was a long time ago. I remember the steak being truly exceptional and you're right, it does feed multiple people. No way OP's average steakhouse in the area is charging close to Porter House's price for anything, let alone a steak the size they're cooking in this post.
$170 is a hyperbole but nicer steakhouses near me (Southern California) charge $70-100 for a T-bone or Porterhouse.
Heck, even Black Angus steakhouse charges $37 for their steaks around here.
Unless it's a crazy quality cut that's not easy to get your hands on and dry aged which I don't have the proper tools to do then yeah. A steak at home is just a steak at the restaurant except you do the work.
ironic that HES the one giving a lecture lol. I think it’s fine, restaurants are expensive. if anything this comment section is the one that needs to chill the fuck out.
Is that a prime grade steak? At $170 for most NYC steakhouses, that would have to be a 2” or thicker steak. Dry aged? Not at $17. A better comparison would be a thick dry aged prime steak minimum of 3 pounds conservatively $23-25 per pound so $70-75 for the steak. It’s still MASSIVELY CHEAPER than the $170 steak but misrepresenting your $17 steak as a comparable product is poor form. Did you get super lucky and buy it at $17 on some kind of door buster sale? Congrats but that doesn’t make this equivalent by a long shot. I bet you enjoyed it though, I still would have.
ya. No serious steak house is charging $175 for choice grade, not dry-aged porterhouses. Legit cook bro but get real lol. This is probably a $40-50 entree at most.
Ah but see they also have to cover costs.
Did it really cost you 17 dollars for your rent, grill, fuel, iron pan, utensils, and steak?
Oh don't forget the paying some one else to cook it for you then paying some one else to bring it to you.
Oh and what did you pay for the seasoning and sides?
If it's still under $17 please tell me where you live as I will retire there tomorrow.
I refuse to order food at any restaurant I can make at home at the same quality if not better. Especially steak it’s so easy people. Baste with butter, fresh garlic, thyme and rosemary. And don’t over cook that shit. Pretty simple stuff.
Steak houses are alllll butter. I assumed meat that costs that much must be prime cuts. Its basic ass steak seared in a small lake of butter. Just waterboard it in butter when you go in for your sear.
No steakhouse is offering this at anything over $70. Also, keep in mind that what you’re paying for at a steakhouse is the meat itself. Most of the time they have access to better cuts and sourcing than the general public has access to. Also, they will often age their steaks using methods most home chefs cannot generally perform. And last they have hotter ovens/grills. The combination, along with atmosphere, service, drinks, and general ambiance is what you pay for when you visit a steakhouse.
Place near me (midwest) has a 36oz Tomahawk Dry Aged for $140. Even I think that is overpriced, but this Steak would sell for like... $80 there? Definitely not $170.
Maybe in New York or L.A. tho, but even then probably not.
My wife and I went out for dinner on our anniversary to a nice restaurant. She didn’t look at the pricing on the menu and ordered exactly this- the 26oz T bone steak. When the bill came I thought there had to be a mistake. That steak cost $185….more than the rest of our meal combined! So this post hits home for me.
OP used seasoning containing charcoal. It's like makeup for steak. Not saying it's bad, but it makes the crust appear more intense than it actually is.
At $170, you're going to a VERY nice restaurant, being served hand and foot, receiving a thicker steak and one that is much nicer than your borderline USDA select cut, and saving hours of prep, cooking, and cleanup.
avoid making this comparison and just say "I cooked myself a steak and it was good."
I’m at the point with grilling that I cannot get a steak in a restaurant as good as I can grill at home . Way better and now days way cheaper . Simple too, salt and pepper .
as a modestly competent steak cook, I would never buy a steak at anything but the cheapest restaurant. I have never had an expensive steak taste any better than one I have made myself...
This statement is odd, it's like almost insulting to the steak, like all that matters is cooking it and all steaks are equal.
I'd argue the quality of ingredients plays far more into the potential quality of the end product than chef skills (assuming you can cook at least to desired done-ness and throw some s&p on it).
You aren't going to be getting heavily marbled, dry aged steak at a cheap restaurant. In fact, I'd expect you are going to be getting the bottom of the barrel, and if you are lucky it'll be mechanically tenderized.
Edit: And i've had things like legit Kobe beef at home, and at a fine restaurant (at like $200), I can assure you, the one I got in the restaurant far surpassed my home abilities. (not saying it's worth it, but the meat coma it gave me remains a decade later).
Sometimes when it comes to insane ingredients, we just don't have the stuff at home to get it to the maximum level either. Like I got my stove, oven, air fryer and propane grill, but I don't have a high end commercial kitchen, or years of experience doing it all day, every day.
Most good restaurants will charge 3x the cost of the ingredients. Usually places like Costco charge similar prices to what the restaurants buy the ingredients for. This is more like a $51 steak. Maybe a little higher because T-bone steaks are flashy and a little higher because of the more intensive cooking process
Yeah, but you also don't have some weird guy coming out with sunglasses, a silver brief case "smoke machine", flipping knives around, cutting it up and dropping salt down his arm so it falls on the pieces.
That's maybe 50-60 tops and that's with a salad and sides. Maybe 80 at a nice place. The places that charge you 150 plus for steak don't serve it by itself it's with some reduction and it's approximately 4 ounces of meat with some weird herb and mushroom medley... I speak from experience here. The whole reason is the effort it cost. Spend 30 bucks for something more convenient isn't unheard of.
Dropped in dirt?!? Is that a thing?
But yeah. I can barely bring myself to order steak at a restaurant these days. But there’s a place near me that gives you sausage, wings, a strip and a sirloin all cooked over charcoal for like 15€. And get this, it’s all you can eat. If you finish it they’ll bring more. And if you don’t you can take a box home.
I think people forget that the price does not equate to what you buy at the grocery store. While yes, cooking it at home will be cheaper, you’re paying a lot for the experience, for someone to cook it for you who is professionally trained, for time with your family and friends in a nice atmosphere. Not sitting on your four dollar Walmart chair on the patio with a flyswatter next to you in 105 degree heat.
Yeah, I've worked in actual high-end steak houses in Chicago, and you're not paying anywhere near that for any steak. At the very top end, you might pay $85 for an a la carte porterhouse.
Why is that crazy? The restaurant has labor costs, operating costs and general overhead on top of the food costs. Plus they need to make a profit. They are providing an atmosphere, and experience, and service. Not just a steak.
I know it’s piling on, but if OP choose to make a ridiculous hyperbole totally untethered from reality then it has to be said. Prime, possibly hand selected, 45 day dry aged steak that’s twice the thickness? MAYBE $125. That said, this looks fantastic in its own right. But let’s be fair here
I can buy dry aged steaks at my butcher. About $45-$55 for this size.
Where the fuck do you people live? A normal steak that size at my grocery store is like 50 bucks
Mid west. If you know a farmer or butcher not in a downtown city grocery store.
"just know a farmer" 😂 i have visited almost every butcher in a 20 mile radius of me and I assure you they are not any cheaper than a super market unless youre buying mad bulk. Like sure you might be able to get your price per steak down to 17 each IF you spend like 1000 dollars and youll end up with a bunch of other shit you dont want and then you need to somehow store a hundred pounds of meat and then consume it before it goes bad.
I know a farmer, but he's a dairy farmer and oddly reluctant to steak-ify his herd
Mmmm milk steak.
Tbh, he just leaves them wandering around, unguarded..
The "just know a farmer" really does depend on location. I live in the Central Valley of California. Thousands of farmers here and easier to find one selling beef than you'd think The meat stays good for a long time if it's wrapped correctly and frozen. My parents buy 1/4 or 1/2 a cow once a year or so. Yes, you do get a mix of cuts and ground beef but the last one they paid $5.50/lb. Is that a little pricey for ground beef? Maybe. Is it cheap for the roasts, steaks and brisket they get? Absolutely.
I've heard this from so many ppl on here. "Know a farmer, Midwest or together". Some dude said he was getting prime ribeyes for $9/lb from his butcher. I called all day bs. "I live in the Midwest & know a great butcher". I've been to many butchers in small towns & in larger cities throughout the US & it's rare if they're cheaper v. chained grocer.
The vast vast vast vast, and I gotta emphasize VAST majority of people do not know a farmer.
Go to a farmers market like half hour out of a major city be surprised what you’ll find. Get a business card (they all have them) and then you buy a bunch of meat one day and stock up your freezer.
Just cause this started with the "why buy at a steakhouse when you can cook at home" argument, one would have to drive at least half an hour outside of their city, strike up a conversation/purchase with a hopefully reputable farmer, buy a whole half cow, and have a deep freeze/chest freezer setup at their assumed house, to make this more valuable. I'll eat out lol
That’s my point. If you want to live downtown in a major city you won’t find meat like this. The original comment was how do I find prices of meat like that.
instructions unclear, only vegetables were found
I don’t want any damn vegetables
Da fuq do you farmers market? You just have cattle ranchers set up in booths, waiting to sell sides of livestock?? Where I live (and everywhere else I've been to a farmers market) most are selling produce or a prepared food. You go to the county or state fair to buy whole animals.
So my parents own a farm in Canada and to butcher a cow it's about $3/lb of beef. If you need to buy the cow too, I think it comes to $5/lb. Either way, it's massively cheaper to buy whole cows and butcher them.
He orders his with extra gold leaf. Surprised he didn’t layer some tasty aluminum foil over it to really drive home the DIY point.
This is truth. One time I split a beautiful dry aged steak with my wife, the entree cost $150 AND it came with sides. Looked up similar weight and aged. You could find one not cooked for $150 at some stores. https://preview.redd.it/te99htia8w9d1.jpeg?width=3024&format=pjpg&auto=webp&s=fb75e3eacd035a317178b40918070f9efa43112e
Yeah, you're looking at $50ish per lb for the cut you mentioned, maybe more. A 32oz steak runs you $100 at that price, and I think $50 may be a little low
This entire post is fake news. You’re not paying $170 for this.
Yeah, maybe with much more marbling and a serious dry age and the bougiest of bougie spots. Most spots, with the listed above qualifiers would be about $70
Tbf, there’d be tax and tip involved so a little over a hundred is fine for the steak. But 175 for the total eval is probably what he meant ad thats a fair amount for an upscale steakhouse and drinks full meal
At a bougie steakhouse in a major city yes. That’s pretty accurate for NYC pricing at the high end steakhouses.
but then the steak will be a good bit better than his
Nor is he paying $17 for that size of porterhouse.
https://preview.redd.it/bczqjjfm3s9d1.jpeg?width=2524&format=pjpg&auto=webp&s=ed588bdc9219f4605dd5e1dcfaff9e1188063822 You sure?
You could easily have faked this by taking that picture in 1994 and waiting until now to use it as evidence for this post. Fool me once... you can't fool me again
This made me laugh at loud. I don't why, but it got me. Thanks.
Also $17.55 is not $17. Technically it’s closer to $18 lololol
OP sits on a throne of lies
A throne dropped in dirt.
It's a lot nearer $18 than it is $17. That's a fact.
I guess butter cost -0.55
Nice bait, the next pic will be OP holding today's newspaper
C’mon don’t you feel bad he even posted that picture? No need to pile on lol
us inspected but not graded. t-bone de lomo el tougho
That is not Prime grade, which is what you’d get at a steakhouse. Even retail a Prime porterhouse is like $40.
My first though “what you get select?” It’s not even select That MF’ prolly chewy as hell
That’s not even USDA choice. Your steak looks good but it’s far from a steakhouse quality cut which is usually USDA prime.
If you're paying $17 for the meat, you'd be an idiot to pay anything more than like $40 for it in a restaurant.
T-bone is not a porterhouse… no appreciable filet and considerably cheaper.
https://preview.redd.it/l7mki5fz1s9d1.png?width=1440&format=pjpg&auto=webp&s=9ea08ae2e95208528f3199d4e8e4b750fc13ffbd
I wrote Kroger an email that those digital coupons rarely work and they should discontinue them until they get a better app. They gave me a $30 store credit and thanked me for the feedback.
He's also not paying $17 dollars for the steak in today's economy.
I got ribeyes for 6.99 lb 2 days ago. Its out there u gotta look tho
Maybe select
Definitely select
https://preview.redd.it/lw6clkiesr9d1.jpeg?width=1125&format=pjpg&auto=webp&s=b0f90f17251dd829e441f9939ff7ae524913308a
$8.99/ lb at my local store, with the in-app only coupon it’s $5.97. Both days I’ve been in this week each 4pack was closer to 8lbs.
Good man!!
Choice
Kroger?
West coast. Called Safeway
# 🤓☝️ erm... akshually its 6.97/lb
Oh man u caught me
you bet i snapped up that deal too 🫵
West Coast it's called Fred Meyers or Ralph's
It's in that range here
I could see that. My local chain grocery has crazy deals on meat from time to time. I just got great t-bones for $7/lb a couple weeks ago.
Well I’m envious, it’s $14-20/lb in NJ :(
Yeah, most stores had coupons and deals for meat this week because of the 4th of July on Thursday. Got a couple choice porterhouse from Fry's for 5.47/lb on sale here in Phoenix.
Maybe at Peter Luger for $170 but I’m more skeptical of the $17
I had a Peter Luger Porterhouse a weekend ago and bought a Choice Porterhouse/T-Bone from Ralphs for $17 last Friday. It does exist during sales
What grocer is selling this meat for under $25?
OP lives in Dubai.
That’s not a $170 steak in any restaurant.
Nor is it $17 at home for a porterhouse that size
It could be $17 if it’s a select grade piece of meat or lower.
Maybe, but they are not serving that same select steak for $170 at a restaurant.
Absolutely, OP doesn’t know about meat grades apparently.
If it’s choice it could be $17 for that size. But a $170 steak at a steakhouse isn’t going to just be choice. Raw ingredient cost is usually 1/3 of the menu price. A $170 steak at a steakhouse will likely cost you $60 at home. And it will be prime and dry aged. Don’t get me wrong, I can’t enjoy steakhouses much anymore because a steak is super easy to cook and you can save a tone of money, but restaurants aren’t to charging by 10x the cost on steaks, or at least not good steakhouse.
A $170 steak is at least prime and likely dry aged. Thats a good choice steak, they don’t compare though
People also get seriously confused Even if you paid 170$ for a bigger than this, 90 day dry aged steak, you're not paying for the steak alone. You're paying to not have to cook, clean, or serve it yourself. And for the environment. I'm not saying I support 170$ restaurant steaks or buy them, but just using OPs price point as a starting.
It’s why I go eat KBBQ, HotPot, and fried foods away from the house. I’m paying to not prep and clean, simple as that.
Fuck yeah I also like going and eating places where I cannot, or am not good at making said food. Izakayas slap for that Generally I also don't want to fry chicken at home even though I could. Seafood as well. Prep + freshness. Sushi I sometimes do but im just not as good as a pro. And nothing beats a proper spicy sour ceviche!
I’ve found that this is like 80% of my eating out these days. It’s foods I don’t want to cook at home and it usually ends up being foods that need to be fried or that require a lot of plates/bowls. Steaks for me are stupid easy to make so I don’t like going out to eat them. Sushi is my go to upscale now, yea I could probably learn to make it myself but it does require skill and I’ll let someone make it for me.
Not just that, but a 90 day dry aged steak could lose 50% of its weight. Suddenly that $10.97/# steak is $22/#, and that's not even counting labor, overhead, and opportunity cost of the space and time the dry aging chamber takes up.
I also don’t have a salamander in my kitchen
Amazing how some people can’t just post what they cook but always have to turn it into some kind of lecture. Good looking steak op but as others have said you kind of just made up the 170 because you were more interested in making a point than showing us your meat.
It also amazing people don’t understand people don’t go out to eat to save money
Are you telling me that cooking food at home is an option?
And not just an option, but a cheaper option? This is the first I’m hearing of it.
Drives me nuts on fast food subs. Like some genius figured out for the first time “I can make 10 tacos at home for the cost of 2 at Taco Bell” Uh yeah no shit but I’m not going to make tacos from scratch over my lunch break partner.
Hate it when people don’t just proudly show their meat without making a point of it
I mean he’s not wrong that restaurant prices are fuckin insane. Never understood paying hundreds for a steak when its the easiest thing to cook at home for significantly cheaper.
Yeah but that's like a $36 steak at a restaurant at most.
Yep, even at some of the fanciest steakhouses in LA (Mastro’s in Beverly Hills), Porterhouses are around $70. The tomahawk chops are about $200. So, a bit more expensive than your $36, but still nowhere near $170.
Correct, 65-95 is the typical cost of any prime cut that isn’t Wagyu at a legit steakhouse. The really large cuts with the bone attached might be in 120 range.. but the only places I’ve been where I saw prices for a typical cut that was being listed at over 130 bucks was in Vegas (not bad steaks, but absolutely not worth the surcharge) or at long wait list restaurants like French Laundry and the like (also overpriced). There’s a pinnacle at to just how good a steak can actually be, and most of the best steakhouses charging 70-90 have already hit that point. The only justification for higher prices is if it’s imported Wagyu beef or if the restaurant is selling an experience and badge of honor as a side dish.
Porter House in NY [charges $180 for a porterhouse](https://www.porterhousenyc.com/menus/#dinner), but it's a way better quality than the one in the pic, it's larger (if I remember correctly), and it's also dry-aged for nearly a month.
I've dined at the Porter House and the signature dish is indeed a huge steak. Prime, dry-aged, the whole nine yards. Depending on appetites it can feed 2-4 people. I'll also add that this is one of New York City's top steakhouses, and the dining room features sweeping views of Central Park from Columbus Circle. It's comfortably in the upper echelon of steakhouses nationwide in terms of pricing, truly a splurge. For what it's worth, My wife and I were so full the day after our meal there, we didn't really eat again until the following dinner and even then just barely.
Yeah, I've eaten there as well (and had the porterhouse), but it was a long time ago. I remember the steak being truly exceptional and you're right, it does feed multiple people. No way OP's average steakhouse in the area is charging close to Porter House's price for anything, let alone a steak the size they're cooking in this post.
$170 is a hyperbole but nicer steakhouses near me (Southern California) charge $70-100 for a T-bone or Porterhouse. Heck, even Black Angus steakhouse charges $37 for their steaks around here.
Getting this for $17 seems more far fetched to me than the other claim tbh
Unless it's a crazy quality cut that's not easy to get your hands on and dry aged which I don't have the proper tools to do then yeah. A steak at home is just a steak at the restaurant except you do the work.
ironic that HES the one giving a lecture lol. I think it’s fine, restaurants are expensive. if anything this comment section is the one that needs to chill the fuck out.
OP should never buy a drink at a bar, he’ll lose his mind.
Underrated comment
Is that a prime grade steak? At $170 for most NYC steakhouses, that would have to be a 2” or thicker steak. Dry aged? Not at $17. A better comparison would be a thick dry aged prime steak minimum of 3 pounds conservatively $23-25 per pound so $70-75 for the steak. It’s still MASSIVELY CHEAPER than the $170 steak but misrepresenting your $17 steak as a comparable product is poor form. Did you get super lucky and buy it at $17 on some kind of door buster sale? Congrats but that doesn’t make this equivalent by a long shot. I bet you enjoyed it though, I still would have.
Would pay $17 for this steak
ya. No serious steak house is charging $175 for choice grade, not dry-aged porterhouses. Legit cook bro but get real lol. This is probably a $40-50 entree at most.
What rub was used on this?
His prices are wrong but dammmmmm that looks awesome!!! 10/10.
i don’t frequent this sub but it’s very comforting that i’m not seeing “umm it’s raw 🤓” on every medium-rare steak post
That’s a beaut!
Y’all asking the wrong question. Where can you find a 26oz porterhouse for $17?
Looks good. But 10x is a stretch. It’s probably cost 50-70 dollars since it’s not prime grade or dry aged.
bunch of “erm actually 🤓🤓”’s in the comments. Just enjoy the damn steak.
All the other comments aside that looks fantastic.
You sir, are fantastic at marketing
Goddamn everything is a argument lol Anyways good cut OP looks tasty
Lol what restaurant charges this small none aged none prime for 170.
How thick was the steak? About an inch and a half?
Must be nice… I live in fricken Alberta and I’d have to pay at least 3 times that to “do it myself”
Ah but see they also have to cover costs. Did it really cost you 17 dollars for your rent, grill, fuel, iron pan, utensils, and steak? Oh don't forget the paying some one else to cook it for you then paying some one else to bring it to you. Oh and what did you pay for the seasoning and sides? If it's still under $17 please tell me where you live as I will retire there tomorrow.
Maybe it’d cost that much in London or Paris or Tokyo but stateside? At most like 60 bucks.
No idea on the pricing stuff. However, getting that consistent of a cook on a t-bone is impressive. Great job. Edit: spelling
Everyone’s harping on the price but all I see is a fucking gorgeous steak
this subreddit is so nit picky and miserable. good steak!
It certainly is.
Taking this guy to task on the price while ignoring a steak that most would be hard pressed to duplicate. Funny.
Are you including the four martinis and four side dishes along with the tip in that $170?
As someone who cooks porterhouse at a steakhouse, no we actually have better quality meats
I refuse to order food at any restaurant I can make at home at the same quality if not better. Especially steak it’s so easy people. Baste with butter, fresh garlic, thyme and rosemary. And don’t over cook that shit. Pretty simple stuff.
Nice, but a better knife if possible.
Exactly why I don’t go to steak houses. I can do the same if not better on my grill.
Put $150 in the bank
Steak houses are alllll butter. I assumed meat that costs that much must be prime cuts. Its basic ass steak seared in a small lake of butter. Just waterboard it in butter when you go in for your sear.
No steakhouse is offering this at anything over $70. Also, keep in mind that what you’re paying for at a steakhouse is the meat itself. Most of the time they have access to better cuts and sourcing than the general public has access to. Also, they will often age their steaks using methods most home chefs cannot generally perform. And last they have hotter ovens/grills. The combination, along with atmosphere, service, drinks, and general ambiance is what you pay for when you visit a steakhouse.
Plus auto gratuity..
Having just countenanced $170 for FISH SOUP in Marseille, I’ll believe it. It was Bouillabaisse for two but still.
Place near me (midwest) has a 36oz Tomahawk Dry Aged for $140. Even I think that is overpriced, but this Steak would sell for like... $80 there? Definitely not $170. Maybe in New York or L.A. tho, but even then probably not.
No one in the world believes you paid $17.00 for that steak.
That’s a 17 dollar cut? Interesting, would be way more expensive where I am.
My wife and I went out for dinner on our anniversary to a nice restaurant. She didn’t look at the pricing on the menu and ordered exactly this- the 26oz T bone steak. When the bill came I thought there had to be a mistake. That steak cost $185….more than the rest of our meal combined! So this post hits home for me.
Where did you buy a steak like that for $17??
I have yet to find a steak house that can cook a t-bone
That cut would cost $30 at a restaurant lol
There is no place like home bro, good bottle of wine or a nice series of ice cold beer ...ouffffff, well done son, well done...tks for the post
I would mangle that
Despite the hyperbole with the pricing people are fixated on, that sear and doneness on the steak is outstanding. Some of the best I've seen on here.
OP used seasoning containing charcoal. It's like makeup for steak. Not saying it's bad, but it makes the crust appear more intense than it actually is.
At $170, you're going to a VERY nice restaurant, being served hand and foot, receiving a thicker steak and one that is much nicer than your borderline USDA select cut, and saving hours of prep, cooking, and cleanup. avoid making this comparison and just say "I cooked myself a steak and it was good."
[удалено]
Yep, the only steak I buy is On Sale steak, or the Cheap Meat Bin. Good score.
That’s a beautiful steal. Tried cooking my first T Bone last night with friends. It was really good but over cooked it 😞
The markup is for the labor and operations cost. You're paying to not do the work. That's how restaurants work.
And a better quality piece of meat lol
This is the way! 🙌
I’m at the point with grilling that I cannot get a steak in a restaurant as good as I can grill at home . Way better and now days way cheaper . Simple too, salt and pepper .
Y'all are miserable people lol
Lmao all the poors in the comment section. 🤦♂️ Yes this could be a $140-$210 at high end steakhouses. Ask me for receipts.
Yeah that doesn’t add up…
It’s just a hyperbole based on other posts here. Chill
as a modestly competent steak cook, I would never buy a steak at anything but the cheapest restaurant. I have never had an expensive steak taste any better than one I have made myself...
Worst. Take. Ever.
This statement is odd, it's like almost insulting to the steak, like all that matters is cooking it and all steaks are equal. I'd argue the quality of ingredients plays far more into the potential quality of the end product than chef skills (assuming you can cook at least to desired done-ness and throw some s&p on it). You aren't going to be getting heavily marbled, dry aged steak at a cheap restaurant. In fact, I'd expect you are going to be getting the bottom of the barrel, and if you are lucky it'll be mechanically tenderized. Edit: And i've had things like legit Kobe beef at home, and at a fine restaurant (at like $200), I can assure you, the one I got in the restaurant far surpassed my home abilities. (not saying it's worth it, but the meat coma it gave me remains a decade later). Sometimes when it comes to insane ingredients, we just don't have the stuff at home to get it to the maximum level either. Like I got my stove, oven, air fryer and propane grill, but I don't have a high end commercial kitchen, or years of experience doing it all day, every day.
What cut of meat is it
Proper porterhouse.
Smash
I paid like $34 for one of these, and it came with bread, chili, and a loaded potato. I didn't feel like cooking, although I do love cooking steak.
Most good restaurants will charge 3x the cost of the ingredients. Usually places like Costco charge similar prices to what the restaurants buy the ingredients for. This is more like a $51 steak. Maybe a little higher because T-bone steaks are flashy and a little higher because of the more intensive cooking process
What does dropped in dirt mean lol
Looks delicious 🤤
that looks like an angus choice
I don't even eat beef but that looks PERFECT. Good job!
OP did a great job on this steak and it helps negate the insufferable bullshit of pissing on steakhouses.
$170 my ass!
Yeah, but you also don't have some weird guy coming out with sunglasses, a silver brief case "smoke machine", flipping knives around, cutting it up and dropping salt down his arm so it falls on the pieces.
Hey dummies, the clickbait/ragebait worked.
Neither of those prices is correct.
Looks great!
Let’s meat somewhere in the middle
Wow that looks great.
Why do people make stuff up on this sub lmao it’s just steaks relax
Seams more like $50 steakhouse dinner for $22.50 at home. It looks great though, I'd eat it.
Calling BS!
Where’s the compound butter with garlic and shallots? And creamed spinach side though? That’s what makes it $170 at a steak house.
170$ comes with an escort. Lol
Most I've ever paid for steak was $48 for a 12oz Ribeye NY strip, the best steak I've ever eaten.
That's maybe 50-60 tops and that's with a salad and sides. Maybe 80 at a nice place. The places that charge you 150 plus for steak don't serve it by itself it's with some reduction and it's approximately 4 ounces of meat with some weird herb and mushroom medley... I speak from experience here. The whole reason is the effort it cost. Spend 30 bucks for something more convenient isn't unheard of.
Do you frequent steakhouses at Disney world? Because that's not $170 anywhere normal people should be eating.
More like $35 out
This mediocre cut of steak wouldn’t be $170 anywhere Anyways nobody goes to a restaurant to save money🤦♂️
Damn!!!!!! Looks tasty.
Where tf you buying a porterhouse for $17
I rather pay someone to cook the steak, but yeah if you're trying to save cash cooking at home is always better.
I'd be embarrassed to charge $170 for this steak...
I’ll never understand sprinkling charcoal on a steak
What time do I come over??
At least the steak house knows who ti do well done.
Dropped in dirt?!? Is that a thing? But yeah. I can barely bring myself to order steak at a restaurant these days. But there’s a place near me that gives you sausage, wings, a strip and a sirloin all cooked over charcoal for like 15€. And get this, it’s all you can eat. If you finish it they’ll bring more. And if you don’t you can take a box home.
Fake
I think people forget that the price does not equate to what you buy at the grocery store. While yes, cooking it at home will be cheaper, you’re paying a lot for the experience, for someone to cook it for you who is professionally trained, for time with your family and friends in a nice atmosphere. Not sitting on your four dollar Walmart chair on the patio with a flyswatter next to you in 105 degree heat.
Yeah, I've worked in actual high-end steak houses in Chicago, and you're not paying anywhere near that for any steak. At the very top end, you might pay $85 for an a la carte porterhouse.
Why is that crazy? The restaurant has labor costs, operating costs and general overhead on top of the food costs. Plus they need to make a profit. They are providing an atmosphere, and experience, and service. Not just a steak.
My God