Originally Posted by
USA_flyer
Some people rave about sous vide cooking for steaks. I've never tried it but your method is probably close.
That's how my dad does it - especially since Mom sold the grill without telling him.
Originally Posted by
JBord
Trying to decipher this. Is it the most underrated European cuisine, or most underrated by people in Europe?
As an American, I'd rate it very highly, and the tapas restaurant boom of the early 2000's here would be evidence. I'd guess most of us would rate Italian and Spanish as the best, although it's possible to be in the top two and still underrated!
I love Spanish food but it does start to feel a little bland and ham- and bread-centric after a while (though absolutely nothing wrong with that!).
I can't decide on a best steak I've had. Gene & Georgetti's here in Chicago is simple but very good. The Barn is good too. Tango Sur. I had some very nice steaks in Spain as well but can't recall names. One in Tokyo but can't recall the name either. Most overrated for me is Ruth's Chris. Best chain I can think of is probably Morton's, although there are a few that do a decent job, like Capital Grill or Perry's.
We went to Bavette's in Chicago maybe a month ago and thoroughly enjoyed it. The steak had a nice crust but was very tender and flavorful. I haven't been to Gene & Georgetti's or Tango Sur in ages but now I need to amend that.
I always feel like the chain steakhouses (Ruth's Chris/Morton's/Smith & Wollensky) are just overrated and expensive. S&W in particular is mediocre at best. We both liked Peter Luger the one time we went (maybe 10 years ago) but agreed we didn't need to go back.