View Poll Results: How do you like your steak?
Rare
13
13.68%
Medium rare
61
64.21%
Medium
14
14.74%
Medium well
5
5.26%
Well done
1
1.05%
I don't eat steak
1
1.05%
Voters: 95. You may not vote on this poll
How do you like your steak? Doneness? How prepared? Etc.
May 3, 2012, 7:56 am
#467
Join Date: Nov 2011
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I usually ask them to make it between medium rear and medium or medium rear plus. In other words, since there is no universal definition of medium, I want them to err on the rear side.
Quite a few times.
Have you ever sent back a steak because it was rare enough to your liking? Meaning a wasted steak.
May 3, 2012, 7:58 am
#468
Join Date: Nov 2011
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Posts: 240
May 3, 2012, 8:01 am
#469
Join Date: Nov 2011
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I like Ruth Chris but I'm not crazy about the butter, either. Last year I got to try several of the steak places in and around Arlington VA and I'd probably rank them as follows:
Mortons
Rays the Steaks
Ruth Chris
Capitol Grille
Clydes
Only one I would probably make the effort to go back to would be Morton's.
Mortons
Rays the Steaks
Ruth Chris
Capitol Grille
Clydes
Only one I would probably make the effort to go back to would be Morton's.
May 3, 2012, 1:00 pm
#470
Join Date: Aug 2005
Posts: 3,438
Morton's at the bottom - why specifically? Just curious
May 3, 2012, 1:16 pm
#471
Join Date: Nov 2011
Programs: Amex Platinum, Marriott Platinum, SPG Gold, Hyatt Platinum
Posts: 240
Their service is consistently good. My issue with them is the taste, which, while acceptable (it is merely "acceptable" for a high end steakhouse as it has some impressive competition; if you don't just compare them against high end steakhouses, then I'd say that the steaks are very, very good), doesn't quite measure up against a lot of their competition.
I realize that it is subjective and that Morton's has its fans. I am just not one of them (as I mentioned above, I don't dislike them either. It's just that when I have a choice between them and a different high end choice, I opt for the latter).
I realize that it is subjective and that Morton's has its fans. I am just not one of them (as I mentioned above, I don't dislike them either. It's just that when I have a choice between them and a different high end choice, I opt for the latter).
May 4, 2012, 1:19 am
#473
Join Date: Aug 2005
Posts: 3,438
Their service is consistently good. My issue with them is the taste, which, while acceptable (it is merely "acceptable" for a high end steakhouse as it has some impressive competition; if you don't just compare them against high end steakhouses, then I'd say that the steaks are very, very good), doesn't quite measure up against a lot of their competition.
I realize that it is subjective and that Morton's has its fans. I am just not one of them (as I mentioned above, I don't dislike them either. It's just that when I have a choice between them and a different high end choice, I opt for the latter).
I realize that it is subjective and that Morton's has its fans. I am just not one of them (as I mentioned above, I don't dislike them either. It's just that when I have a choice between them and a different high end choice, I opt for the latter).
May 4, 2012, 11:05 am
#474
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Guess who's got over three pounds of grass fed rib-eye steak from Whole Foods in his fridge? THIS GUY! 
May 4, 2012, 12:52 pm
#475
Join Date: Nov 2011
Programs: Amex Platinum, Marriott Platinum, SPG Gold, Hyatt Platinum
Posts: 240
You know, I haven't been impressed with Whole Foods' steak selection at all. Every location that I've ever visited does not even carry Prime ribeyes, unless it's a big holiday. The highest grade that they carry every day is Choice, which is pretty pathetic, especially when you consider the price that they charge.
May 4, 2012, 8:24 pm
#476
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You know, I haven't been impressed with Whole Foods' steak selection at all. Every location that I've ever visited does not even carry Prime ribeyes, unless it's a big holiday. The highest grade that they carry every day is Choice, which is pretty pathetic, especially when you consider the price that they charge.
They also have some house dry-aged stuff, which I've not tried, nor am I sure of the grade but at those prices, I'll trust someone else to cook it for me.
May 6, 2012, 6:06 pm
#477
Join Date: Jun 2007
Posts: 445
I like it rare, I like it pink but no one ever gets it right. I always explain and always they get it wrong. I feel bad sending it back so I never do, I can not imagine wasting a steak - so I suffer and I silently complain.
Does that make me passive aggressive?
Does that make me passive aggressive?
May 7, 2012, 8:20 am
#478
Join Date: Nov 2011
Programs: Amex Platinum, Marriott Platinum, SPG Gold, Hyatt Platinum
Posts: 240
Is there something about the beef being grass-fed that makes USDA grading less important (it's an honest question)?
May 7, 2012, 8:24 am
#479
Join Date: Nov 2011
Programs: Amex Platinum, Marriott Platinum, SPG Gold, Hyatt Platinum
Posts: 240
If you want really good grain-finished prime beef, whole paycheck is not the place to go, although their prices on conventional choice steaks has been pretty fair around here with better quality than the regular supermarkets (then again, Costco gets very reasonable Prime, as long as you don't mind Costco quantities.)