Which entrée do you order?

[cysmiley]

Prime Rib

 

[Cyforce]

18 oz prime rib. 24 just might kill me.

 

[Mr Janny]

Filet is definitely tender, but it doesn't have as much flavor as other cuts. I'd probably go Porterhouse off of this menu, as it has a bit of the best from both worlds.

That said, I'd prefer a good, double bone pork chop to any cut of beef, most days.

 

[Bret44]

Lamb chops. Never been a prime rib fan, just wet and flavorless IMO. And I can grill a ribeye or filet just fine myself.

Always grill it. And baste with a little garlic herb butter at the end, no reason to bathe a good stake in a butter compound when you have open flame underneath.

Season with just salt and pepper.

 

[BCClone]

Do I need to put out afterwards? No, I'm going with the strip and probably not finishing it. Yes, I'm ordering a couple ribeyes, filets, and strips, I'm not cheap.

 

[xboxfever]

Lamb chops. Hold the extra bullsh*t.

This.

 

[cychhosis]

Porterhouse med. rare.

 

[CY88CE11]

Prime rib of Beef, Diamond Jim cut. I was split between this and the porterhouse. But I ultimately went with the prime rib because I do like ribeye. I didn't select the ribeye because the bone in, I am assuming would be a tomahawk cut, which I kind of find stupid. Porterhouse would be my second choice because it comes with filet on the one side.

Usually a tomahawk would be higher cost in comparison to the rest of the cuts. They make a bone-in ribeye where the bone is just along the side of the ribeye, no two foot long handle.

 

[3TrueFans]

Do they have ketchup?

 

[Ctrans]

What steakhouse is the menu from?

 

[Gonzo]

Always grill it. And baste with a little garlic herb butter at the end, no reason to bathe a good stake in a butter compound when you have open flame underneath.

Season with just salt and pepper.

I pull the steaks off the grill and then throw a pat of compound butter on them while they rest, 10 minutes minimum. Melts up nice by the time I plate.

 

[pulse]

Filet 12oz. Because 12 > 8

 

[Prone2Clone]

The aristocrat of tenderness.

 

[cyeah]

someone is buying your meal, so cost is irrelevant, which entrée do you order? And why. View attachment 105528

I was taken to Pappa's steakhouse last week by a recruiter. I had 3 makers & 7 before dinner, a ribeye w/ creamed spinach & au gratin potatoes, and a very nice bottle of wine ($400 type), then followed dinner with a glass of Makers 46.

Recruiter had similar meal and drinks, all in the bill after tip was over $600.

All that to say the price list you are showing is similar to Pappas and I had the ribeye.

 

[cymac2408]

The filet is the goddam aristocrat of tenderness

Coincidentally that's what Mrs. KnappShack calls me.

She calls you a petite filet.

 

[stateofmind]

Petite filet is more than I need. But I'm a petite 6'3" 275.

 

[IcSyU]

Gimme the NY strip medium rare. Off a flat top in the perfect world you can easily melt the fat off. Over an open flame I can cut it off.

 

[FallOf81]

I was taken to Pappa's steakhouse last week by a recruiter. I had 3 makers & 7 before dinner, a ribeye w/ creamed spinach & au gratin potatoes, and a very nice bottle of wine ($400 type), then followed dinner with a glass of Makers 46.

Recruiter had similar meal and drinks, all in the bill after tip was over $600.

All that to say the price list you are showing is similar to Pappas and I had the ribeye.

A recruiter for AA?

 

[Angie]

Same boat, only grill steaks when the wife is getting hangry for one. she loves them. I never order a steak when out to eat.

Well, she and I can go to Maude's and get tri tip once a month. I support her meat habit and believe she is always right. <3

 

[CyCrazy]

Well, she and I can go to Maude's and get tri tip once a month. I support her meat habit and believe she is always right. <3

Hahaha that sounds like a plan. She wont turn that down.