Man its tough to take pictures at a steakhouse; but tougher yet to eat at a disappointing one, especially in New York! Ok, it wasn’t that bad. My friend from SF thought it was pretty good, and it is good compared to all steak in SF. But for NY standards, it may have been my worst steak yet, the other being from Capital Grille. The filet was overcooked, was a bit dry and was flavorless. I’m not sure how they did that exactly.
Their steaks here are dry-aged, which is how I like it. That means the steaks are stored in huge coolers with constant air circulation. This evaporates moisture from the meat, enhancing the flavors by concentrating the taste. Second, this allows the beef’s natural enzymes to break down the connective tissues, allowing for a more tender piece of meat. Only the highest grades of meat can be dry-aged and it is still very rare in the US.
Maybe it’s because I didn’t order their namesake dish. Maybe it was just an off night. Maybe it’s just that I’m a useless steak snob, actually, that’s probably it. Anyways, even the dessert was mediocre at best. It tasted like devil’s food cake made wrong. It was dry and fluffy, not moist and dense. Oh well, there are enough good steak places in NY to satisfy even the biggest of carnivores.
Porter House
10 Columbus Circle
New York, NY 10184
February 13th, 2009 at 2:25 pm
That’s a big bummer.
February 14th, 2009 at 11:44 am
Haha…. didnt get any address requests???
You’s hilarious!!
I’m picky about my steaks too
Although I was pretty happy at Alexanders…
Happy Valentines Day big brother!!!!!
February 15th, 2009 at 3:57 pm
I love your description of dry-aged steak. Yes, I had steak at Peter Luger’s, and it was heaven. NY dry-aged steak is unrivaled.