CWG, if you honestly feel you can make better steak at home than Morton's can, it's quite an indictment of their restaurant. You can't hold a candle to Peter Luger's steak at home, and I can say that with absolute certainty. You have neither the access to the extreme highest quality beef that they do, nor the expertise to age it as they do, nor the means to grill it as they do. Therefore, Morton's is to Peter Luger's as MacDonald's is to Morton's.

Just one more sip.

Rothko,


At those prices you should not have to pay a corkage fee.

Board-O

i'd have to disagree, you can buy Luger's meat, dry-aged an all, prepared by them. and personally, i'd rather have a Luger's steak (or while we are on the subject of preference - Lobel's) at home, grilled with kosher salt & pepper on my Weber kettle BBQ. that's not to say i don't think steakhouse meats aren't exceptional, if they weren't i wouldn't go. however, i can say with certainty, a Lobel's grilled at home does hold a candle to what i've been served @ Luger's, Morton's, Ruth's Chris, Nick & Stef's, The Palm, Mastro's, JJ's, Musso & Frank, 3950, Windows, Michael's, Charlie G's, etc...

I just noticed the origination of this post.

Kathleen 111- I am so glad it was such a special evening for you and your husband.

Hoping all is well-

Luger's doesn't sell their best meat. Even if they did, if you think you can make it as well on a Weber as they can on thier grill, you're sadly mistaken.

Just one more sip.

CWG,when is dinner?

CWG and Kumazam you are wrong. Just ask Board-O, who has obviously been to both your houses for your best steak and has judged them inferior.

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Yes, but I came here for an argument.

Oh! Oh! I'm sorry, this is abuse.

Board-O

Luger sells the same meat they use in the restaraunt - a friendly call to their customer service will reveal so, as did my conversation with the employees when i had dinner there a year ago... and i'd listen to grossie , i make my statement of preference by having tried both options, not with assumptions

I'm not going to argue with you. I have been going to both Peter Luiger's restaurants for 30 years. I've bought their steaks twice and cooked them on my Weber. If you think you prepare a steak as well as Peter Luger's, you are 100% incorrect. Their grill gets far hotter than your (and my) meager Weber, and you DO NOT get their finest meat. You are very, very wrong. Flatter yourself if it makes you feel better. No matter what you do, you cannot duplicate or, as you claim, surpass Peter Luger's. Not even close. It's actually ignorant of you to claim that you can. The Wine Spectator once printed something to the effect of (plagiarizing, rather than directly citing here): "There is no better steak available in this country than that served at Peter Luger's." If you doubt this, search back a few years for their steakhouse rating issue.

Just one more sip.

Board-O, all u do is argue...

and so i guess when WS & RP say a wine is 100pts, whomever drinks the wine and thinks otherwise is sadly mistaken...

I'm not talking about wine here. I'm talking about someone who thinks, or rather would have us think, that he can make steak at home on his little Weber as good as Peter Luger's steak. It's actually laughable. I'm done with this ridiculous thread. you go right ahead and tell us all how you are Peter Luger's equal. It's just a waste of time to read your nonsense at this point. I give up. You win.

Just one more sip.

all im saying and have been saying is i like & prefer the way i make a Lobel's at home - i know exactly how i like it cooked. i never claimed the steaks i cook at home are better then the steaks cooked at a steakhouse - my point with wine is that it's all preference, and its the same with food. if you don't think so, that's you're opinion... and it's not ridiculous, laughable, or nonsense for you to think so. fill your ego by throwing insults...

quote:

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Originally posted by kumazam:
all im saying and have been saying is i like & prefer the way i make a Lobel's at home - i know exactly how i like it cooked.

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Right on the mark! I rarely ever finish a steak I order at a Steak House, mostly due to that I don't like how it's done.

Quality of meat can only make so much difference, the bottom line to me at least is how the steak is seasoned and prepared.

I've never had Peter Luger, but has gone to a fair amount of other steak house. Say if Peter Luger or anywhere else for that matter prepare the steak with minimal seasoning and just throw it on the grill, then the chance are I won't like it much. In that case, I make a better steak than Peter Luger just because that's what my palate prefers.

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www.winebid.com
2004 Whirlwind Tour

i totally agree with the above. The grade or "quality" of the cut doesn't factor into me wanting to eat that steak. It has to be seasoned and cooked to how I want it. But the most important thing is the seasoning. Steak needs salt, it needs pepper. Don't be frugal.

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AIM: Drunken Mariachi

Clearly people are passionate about their steaks. Is it any wonder that even a little case of "Mad Cow" won't stop us Americans from enjoying our God given right to eat charred red meat?

I've only been to Peter Luger's one time, but it was a unique experience. I don't know if it was the best steak I ever had (I still recall a dry-aged steak I had at the Capital Grille in Providence which might be my all-time favorite), but the entire dinner experience, from the tomatoes and onion with steak sauce, to the sizzling platter of perfectly prepared sliced steak, to the thick globs of whipped cream for dessert (I think there was a pastry of some sort as well, but I can't recall), Peter Luger's is pretty darn high on my list of best steakhouses.

I must admit that I am consistent in my reviews...

http://forums.winespectator.com/eve/forums?a=tpc&s=9306023451&f=5086097161&m=2316018161&r=7516018161#7516018161

Rothko -

nice thread, i've heard of Capital Grill, never been though ur comment makes me want to. one of the best steaks i ever had was a Dry-Aged bone-in Rib Eye at a place called JJ's in Pasadena. its a throwback to the old school houses before the chains - awesome crab cakes & the Creme brulee is to die for... i love it because Rib Eye isn't even my favorite cut

Cluriacaunwines- (spelling?)

Thank you, I am glad that we had a special evening before he passed away, it gives me something good to remember.

MrsK111...

you must be very much loved here... may I add both my hearty recommendation of Morton's and my most sincere condolences and best wishes to you.

MrsK111

i too send condolence on your loss, and am also glad u were able to share a precious moment this recent...

Board-O

I had a conversation over some wine with the proprietor of a fine meat company (Cooney's, its an L.A. thing). he 2nd your notion on grills - the grills restaraunts use (1800'+) are illegal for individual use... however, he did also 2nd the notion that the best steak he ever had was one he cooked himself, for the same reasons i stated - he knows exactly how he prefers steak... but i did agree with him, that SteakHouses cook a unique way that can't be duplicated at home - whether that tastes "better" to you is simply a matter of preference - which is the point ive been trying to emphasize all along

A $15 cork fee is "peanuts" in a place like that. Bring a $40 wine, that would be near $100 on their list and it makes great sense. I would do it. I don't know if NY lets you do that their. Anyone know? or anywhere other place in NYC?

Oh, I agree that $15 corkage isn't very much, especially at a high-priced place like Mortons. But then again, a $0 fee would be better!