Why do people go to steakhouses?

>its mandatory

Lol no

Quality post

I can cook a good filet mignon in a nonstick pan.

Some people have a lot of money that they didn't work very hard for and they don't care if they get over charged for a decent steak.

Sometimes a company will take it's employees out, or clients out. It's expensible on the company's taxes that way and CEO's aren't going to sit there and cook steaks for their fucking clients.

Although, I worked at a small start up and we did charcoal grilled steaks about once a month at an after hours happy hour sort of thing and the CTO was usually the grill master.

Anyway, yes people can cook steak at home. You could make the same argument for any high end restaurant pretty much. You can get a cheap steak some places too. In Georgia, Meehan's has a brunch menu that includes a rib eye and 2 eggs... (steak and eggs) for 12 bucks. 7 more bucks for bottomless mimosas to go with it! That's not a rip at all... There are also breakfast places down the street that are serving eggs benedict for 24, and people still go there because they have money and they don't care and they like variety and getting out and socializing with friends and not having to worry about the cooking and cleaning.

I happen to usually find myself at the more frugal spots, but that's because I know what I am doing and have worked pretty hard for the money I have. "Thank you daddy" is not in my vocabulary.

I'm sure your Steak-ums came out quite nicely.

He's very flyover and doesn't have anything besides the winn dixie.

That's because you can literally cook anything perfectly in a non stick pan. Baillard reactions happen at 360 - 430 dungarees Frankenheit. Teflon doesn't degrade till over 460 degrees and is oven safe so long as it has a good handle. It will have the same heat retention as any other pan so long as it is nice and heavy.

But the cast iron meme fucbois around here won't let you say this without giving you lots of shit.. so pepper your angus.

did you type this, or is it pasta?

it's amazing.

i'm not that guy, but high end steak houses will have access to beef from different small and sustainable farms that produce VERY high quality beef. also, you aren't going to find wagyu or anything like that at your local butcher.

if you're at a REALLY nice place, you can pick the cut you want off of a chalkboard that's written that day that shows all the steaks they currently have in house

another thing is most people aren't going to want to fuck with dry aging a steak at their own house.. it's not like it's difficult, it just takes a while and you have to buy the whole fucking ribeye/strip/whatever loin and lose 20-30% of the meat due to drying out/trimming off.

steakhouses are good, dudes. and the absolute best part is that they're all the same.. you get a house salad with ranch (it will have bacon, eggs, and blue cheese on it no doubt), a dry-aged strip steak with crab bordelaise, either the twice baked (or hasselbeck potato) or a family sized bowl of mashed for the table, and a side of asparagus. then for dessert, you have Robert the wise-cracking 80 year old man who operates the flambee cart come over and do you up a bananas foster.

fuck, i like steakhouses.

It's not particularly hard to grill up a nice steak, but I don't have a grill at home anymore, and at a steakhouse, you can get cuts of meat you wouldn't always at home.

At the very least, it's an inoffensive place I can take my dad for a nice, filling meal.

>not grilling your steaks on a clean burning propane grill