Welcome to the Veeky Forums steakhouse, can I take your order?
>Which cut? >How do you want it cooked? >Any sauces or seasonings? >What would you like on the side? >Drink pairing?
I'll start:
>Porterhouse >Medium rare >Green peppercorn sauce >Thick-cut fries, grilled mushrooms and asparagus >A glass of Lagavulin, neat, with a pale ale chaser
usda prime porterhouse well done ketchup french fries bud light
Grayson Thomas
>Rib-eye >Extra rare done >A1 mixed with Ketchup >Chicken Nuggers >Hard Cider in a sippy cup
Jordan Jones
...
Eli Sanders
I'll get the porterhouse if I'm not paying; I like steak, and eating out, but not enough to pay premium steakhouse prices.
If it's an occasion and I need to pay for myself, I'll go with the ribeye, medium rare. Anything leaner I'll go with rare.
No need for a sauce, but if that's a requirement I'll go with the bearnaise.
Creamed spinach and frites on the side, please.
Owen Gutierrez
>chicken fried steak >white gravy >mashed potatoes and collard greens > pabst blue ribbon
Austin Walker
1lb rump (Scottish beef, 3 month old) Grilled, rare Some bearnaise or a compound butter Fondant tatties and watercress And a large glass of old islay
Liam Anderson
>Ribeye >Medium rare >Au poivre >Creamed spinach >water, probably with a flight of port for dessert.
Anthony James
>ribeye >medium rare >bordelaise or foyot >fondant potatoes for sure, whatever other veg sound good/are in season >red wine
I am 100% feeling the port flight mate, patrician choice /10.
Anthony Brown
I want the same as this guy
Jackson Jackson
NY Strip, at least two fingers thick. Reverse sear, natural lump charcoal, medium Maybe a small pat of butter while resting Mashed potatoes, roasted brussel sprouts. Imperial Stout while cooking, Sazerac while eating.
Steak au poivre NY strip instead of the traditional filet. Medium rare Roasted reds & asparagus Quart of eggnog
Eggnog is weird but it's my absolute favorite drink so whatever.
Thomas James
>Ribeye >Medium >Malt vinegar. It's a guilty pleasure. >Baked potato. Butter, sour cream, and chives >Gnarly head 1924 dark red blend because it's the best bang for buck wine I've ever fucking had.
I can't wrap my head around you guys going for whiskey with a meal.
Cooper Wood
>>Which cut? Not offal, tail/spine, above the neck, or below the knee.
>>How do you want it cooked? well done. (read: fully cooked)
>>Any sauces or seasonings? Barbeque sauce or a1.
>>What would you like on the side? Fries and mashed potatoes.
>>Drink pairing? Water.
Parker Morgan
>ny strip >med rare, rare+ if possible >au poivre >blue cheese mashed potatoes, creamed spinach >a nice cab sauv or malbec
Jordan Stewart
porterhouse or ribeye medium peppercorn sauce, wine sauce, or whatever the house sauce is garlic mash potatoes, creamed spinach, whipped lardo a shirley temple
Mason Cruz
NY strip medium rare salt pepper and butter only potato wedges water or a Blue Moon
Lucas Cruz
I learned how to make that in culinary school but have never done it since. Confirmed for weekend project. Thanks, stranger
Eli Adams
Ribeye
Medium
A-1
Coke
>Inb4: "wahh no sauce, blue rare, >coke" pretensious fags.
Samuel James
New York strip Medium rare A1 Asparagus or green beans and mashed potatoes Double vodka and a Dr Pepper
Joseph Morales
Ribeye Medium rare No sauce, S&P only Lobster bisque, cole slaw and crispy fries Vanilla milkshake, whiskey afterwards
Jayden Walker
And it damm well better look like this when I cut into it. None of that gray ring bullshit or I'm sending it back
Logan Sanchez
Ribeye, medium rare Grilled mushrooms A good pinot noir
Brody Stewart
Filet, At least 300g Med rare Jus and/or sauce hollandaise Grilled veggies/Thick cut fries A nice heavier red wine
Samuel Russell
*Coleslaw It's one word, user. Why does Veeky Forums struggle with this, is it the new Tabasco, restaurant, omelette or dare I say it, palate? Is this the most retarded board?
Carter Miller
Don't you just fucking hate when people think they know more about what you want than you? >order steak well done >waiter insists I don't want that >tell him yeah I do >steak comes back >it's fucking rare Sent that shit back. I ain't paying for shit I didn't order. At least it came back cooked right that time.
I don't like well done, but it would piss me off if a waiter insisted I didn't want what I ordered, then served me what I didn't order anyway. In that situation, I'd rather he told me they just don't serve well done steaks. What's the point of bullshitting customers like that?
Hudson Fisher
Ribeye Medium rare Black garlic and herb compound butter melted over it Mushrooms, fully loaded mashed potatoes, asparagus Sprite
Hunter Phillips
med rare
Jack Watson
At least I didn't say "cold slaw"
Gabriel Adams
Flank steak Medium Ancho chilie dry rub Grilled onions, grilled bell peppers, grilled jalapeƱos, Spanish rice, hot corn tortillas, lime wedge Corona Extra with a lime wedge in the neck.
William Butler
Something about steak that triggers a superiority complex in people. I just like my food cooked, especially if I don't like the look of the place or the meat. I don't mind it medium or medium well, but rare is just too much red.
Jeremiah Sanders
Dry aged USDA Prime ribeye Medium rare Au poivre pan sauce Sauteed mushrooms Caramelized onions Grilled asparagus An ice cold weissbier
The perfect steak meal
Lincoln Sullivan
ribeye medium rare/rare colman's mustard on the side salad water
Hunter Wood
Dry aged rib eye 30 days minimum
Seasoned with salt nothing else
Cooked well done and i want it brought to the table still sizzling
Topped with catsup
Side of fries wedges preferred and A1 steak sauce for dipping the fries
Samuel Cooper
If I had the money I'd pay a hitman to kill you
Ian Long
>beef >double >special sauce lettuce cheese pickles onions on a sesame seed bun >large fry, 10 piece nuggies >small diet coke
Josiah Martinez
I don't.
Beef doesn't have a strong flavour, but it isn't one I like.
And the absurd prices people charge for these cuts of beef is absolutely crazy.
I'm not gonna pay $70 a plate for just a cooked piece of meat, holy shit.
Nathan Miller
Mad poorfag is mad Steak is overrated main by the bits like you
Nicholas Hughes
I don't know. Something around 6oz? Fielt would be good. or strip. or whatever. Medium rare please A1. Don't really care about seasoning, up to you Uh, some kind of potato would be good. otherwise salad? like, ceasar? diet coke or iced tea
thanks
Samuel Ross
Wanna try that post again in English?
Jose Fisher
Wagyu porterhouse Well done Mayonnaise Jelly beans Milk
Luis Williams
I'm actually 100 percent with this user except instead of cognac in the au poivre I like to use a local blueberry wine. I'm all about some eggnog though.
Charlie you cheeky bastard.
Hunter Jenkins
>filet mignon >well done >a shit-ton of Tobasco sauce >side of chef-boy-ar-dee ABCs and 123s >with a Starbucks Unicorn Frappuccino
Henry Green
>NY stripMedium rareSmall amount of a1 or HPMontreal steak spice< >Oil and vinegar coleslaw and a good brined pickleSteak fries or baked potatoAngry orcherd hard cider
Anthony Evans
>NY Strip, bone-in if available >Med-rare >None, bearnaise or truffle butter on the side maybe. Just Slat and pepper >Asperagus in cream sauce >Water and a double Bulleit bourbon Alternatively >ribeye >rare cause they are gonna over cook it >fries >yeungling
Mason Johnson
>t. Full-on rapist
Luis Evans
>ny strip >mid-rare >port and stilton sauce >steak fries, arugula, corn off the cobb >probably Macallan 18 on rocks, I'd want a strong sherry flavor in my whisky to work in contrast with the acidity and richness in the meal
Christopher Phillips
Ribeye medium >sauce on a steak green beans in mustard sauce, scalloped potatoes a Manhattan would be great
Josiah Flores
>tomahawk ribeye >bloody rare >bearnaise >salad with bleu cheese >baked sweet potato w butter >bourbon on the rocks
Charles Perez
>dry aged NY Strip (specifying dry aged, because everyone wet ages where I'm from) >medium >some gravy on the side >roasted potatoes and some spinach
Daniel Bailey
and a beer
Jason King
>filet mignion >rare >mushroom gravy >mushrooms and baked sweet potato on the side >a water
Luke Long
Cheapest cut ya got Well done Ima need 2 bottles of A1 French fries Bud light
Isaiah Sanders
I'll have your finest milk steak boiled over hard with some raw jellybeans
Landon Campbell
>Which cut? USDA Prime Tomahawk Ribeye >How do you want it cooked? Medium Rare >Any sauces or seasonings? Steak cooked with salt and pepper, basted with butter, garlic, and rosemary to finish. Served with Bearnaise. >What would you like on the side? Steamed white rice, creamed spinach, and a side of Japanese soy sauce. >Drink pairing? Big bordeaux, ideally first growth.
Matthew Anderson
Ribeye, medium.
Baked red potato w/ salted butter, cracked pepper, and Heinz 57 sauce.
Frosted pint glass of Samuel Adams.
Austin Roberts
>filet mignon >medium rare >roasted garlic and blue cheese broiled on crust >grilled asparagus and mushrooms on the side >water to drink
Jordan Barnes
Filet mignon Rare Salt and Pepper Baked Potato with butter and greek yogurt + asparagus grilled Pinot Noir
Justin Morales
>pinot noir
Austin Parker
Place I have been to before? Medium-rare Place I haven't been to before? Medium
Dunno Well done Wild garlic, salt and pepper Grilled bell pepper and some steamed vegetables (carrot,potato, broccoli) Red wine
Chase Reed
>Porterhouse >Rare/blue >Salt and lightly peppered >Some form of tatoes >Beer
Lincoln Wright
NY Strip Medium rare (prefer closer to rare if it skews one way or the other) Bourbon pan sauce with mushrooms Garlic mashed potatoes (reds, skin on, chunky) Charred broccoli and roasted carrots Woodford
Nicholas Wood
Why didn't you just go to a hibachi place, user?
Lincoln Cox
filet rare au poivre with cognac cream sauce sauteed spinach, roasted or fondant potatoes cognac to sip on, pale ale to drink
Austin Moore
None in my local area
Owen Watson
Pity.
Mason Morgan
>Skirt >Raw >Whatever the fuck you marinated it in >Some sort of salted leafy greens without dressing >Vodka
Aaron Nelson
>TexMex/5 Can't tell if that's good or not.
Isaac Wood
>>Which cut? Tomahawk Ribeye >>How do you want it cooked? Med Rare >>Any sauces or seasonings? whatever the chef puts on the steak before/during cooking and thats it >>What would you like on the side? roasted potatoes/mashed potatoes, spinach greens >>Drink pairing? laphroaig
Xavier Torres
>Which cut? Bone-in ribeye >How do you want it cooked? Medium rare >Any sauces or seasonings? Salt, pepper, and garlic salt rubbed in >What would you like on the side? Steak fries and grilled asparagus >Drink pairing? Glenmorangie 10, then a nice armagnac and cigar afterwards
Caleb Carter
>Top Sirloin >Rare >No, maybe mushroom and onion sauce if you cant cook the steak right >Mashed potatoes and asparagus >strong, dark beer
Jason Campbell
i actually prefer tenderloin / filet mignon want it cooked perfectly medium or medium rare basic salt and pepper, maybe some spicy montreal steak seasoning sides don't care drink don't care
tenderloin "less flavorful" but i like not having to deal with any fat or gristle and it's obviously the most tender cut when prepared right
Carter Howard
I'll have the bone-in ribeye, cooked to 127F, or (if my server is stupid) right in between rare and medium-rare. It's the perfect temp for a steak. And, I'm sure since you're an upscale steakhouse, you can manage that. As far as sides go, I'd like some creamed spinach (assuming you have that classic side) and some parker house rolls. Please and thank you.