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/ck/ - Food & Cooking

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8114557 No.8114557 [Reply] [Original]

I'm getting treated to a high-end steakhouse for my birthday dinner, /ck/, I've already decided on the porterhouse with some top-shelf bourbon, but should I get au poivre, or with mushrooms & onions, or both?

>> No.8114562

>>8114557
Neither. If you're getting a high-end steak then why would you want to drench it in a bunch of other strong flavors?

>> No.8114563

Happy early birthday.

Get the sauces on the side, you really ought to savor the meat as it is for a couple of bites

>> No.8114575

>>8114557
>high-end
>steakhouse
Mutually exclusive concepts.
I'm guessing you're from the Mid-West?

>> No.8114580

>>8114575
Bible belt. I'm guessing you're a frog muncher or noodle slurper?

>> No.8114672

>>8114562
>strong flavors
I get why you'd say that with the onions, but mushrooms are flavor sponges. They just add a touch of earthiness that complements beef. The sauce is basically just butter and cream, those mainly meld flavors together.

>> No.8114678
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8114678

>>8114575
Every north american city has high end steakhouses. They charge shit fuck a lot for quality aged meat. You may or may not like it but they do exist everywhere.

>> No.8114690

>>8114672

I've had the mushroom cream sauce many times from various places and in my experience it's either:
A) made with largely flavorless mushrooms but strongly seasoned with garlic powder and salt at a minimum, and often more spices
B) made with very tasty mushrooms that are definitely not just "flavor sponges".

...the butter and cream aren't problematic. It's the rest of the sauce that could be.

I certainly wouldn't call it "high end", but a friend of mine taught me to make the mushroom sauce from Texas Roadhouse. It's staggering how much garlic powder and salt goes into that "sauce". It's also cooked over very high heat so you get a lot of "browning" flavor too.

>> No.8114876

>>8114557
Do you know what kind of onions they use? I wouldn't want anything stronger than shallots with a steak and/or mushrooms.

If it truly is a high-end place in more than just the prices, the mushrooms should complement the steak beautifully.
If you doubt the quality at all, you can't really go wrong with pepper steak.

>> No.8115474

>>8114557
Just look at the fucking menu and decide for yourself

>> No.8115644

Good steak houses serve everything a la carte. Fried mushrooms and onions will be in a separate dish. Horseradish, Bearnaise, and other sauces should be separate from the steak. A good steak, cooked correctly doesn't need sauce to be exceptionally good.

Other sides of garlic potatos, and veggies will also be on the side. If it were me, I'd get a ribeye, Bearnaise sauce on the side, fried mushrooms, and mac n cheese. Whatever expensive liquor should go after the dinner after a pallate cleanser.

>> No.8115694

>>8114563
This.

Happy birthday anon

>> No.8115709

>>8115644
>Whatever expensive liquor should go after the dinner after a pallate cleanser.
Listen to this man.

Expensive spirits aren't for serving with food.

Have mid-level bourbon with your steak if you want, or good wine.

The good stuff is for later when you've got a porch/lounge and some cigars.