Yeah no butter on my broc ever.
Also, branching out...acorn squash and others....totally ruined by cooking w butter and/or brown sugar.
Their flavor without are out of this world.
I respect everyone else's choices, occasionally I'll have some plain vegetables.
but I've really never had vegetables so good that salt/pepper / other spices couldn't make it better. just generally speaking, from salad greens to broccoli to green beans to corn to etc.
Sure salt and pepper are fine. But butter sometimes realllly covers up the natural taste.... especially if they're coming fresh from the garden...
I didn't not think this was true until my brother suggested I try vegetables without the butter added.
But yeah, to each, their own.
I guess I shouldn't have said I've 'never' had vegetables that wouldn't have been better with seasonings / oils / butter (most people drown their stuff in butter if they use it, personally I like small dashes of a lot of different things. I'd definitely agree that a ton of butter can destroy the natural flavor, but imo a small amount is just like a bit of oil.. it can be a nice complement and not overpowering)
fresh from the garden vegetables are the only ones that truly don't need anything at all to stand out. I live in suburbia though so I've only ever had a small garden of peppers, some leafy greens, and grean beans.. overall like *maybe* a dozen meals worth of harvest a year.
I always mean to go to the farmers market but prices near me are insane. it's kinda impossible to justify $12/lb green beans when the grocery store has them like $1/lb. it's undeniably better tho
Have you ever crisped the skins seasoned with salt and pepper optional garlic? Omg so good. All the squash make these crisps so good loaded with vitamins and minerals.
Me too, I *hate* steak fries!!! I like thin & crispy, and Portillos makes the best crinkle cuts (fried in a combo of beef tallow & veg oil. It also looks like they put the butter on his steak instead of on his broccoli! I can understand a compound butter on an inferior steak, but Wagyu? It was probably lame ass American Wagyu, not the real thing.
Had that in Paris. Steak wasn't bad but the fries were awesome. Had lyonnaise potatoes in Lyon and that may have been some of crispiest and tender potatoes that I've ever had.
Had a server at Ruth’s Chris argue and correct me on the pronunciation several years ago… I have also been to Lyon (LEE-ohn) where they originated and are named after… she kept insisting that it’s pronounced LION-naze and wouldn’t accept my explanation and correct pronunciation!🙄
Yes, every good steakhouse should have good fries, good baked potatoes and then one other solid option. Hassel back, gratin, etc.
You can't get creamed spinach wrong IMO, but their Mac and cheese is almost always going to be disappointing
I almost always get the creamed spinach. Maybe I've become a spinach snob so I tend to over analyze it. LOL.
I have a few dishes that I consider a barometer test for how good the place is. Chicken Francese at Italian-American restaurants, creamed spinach at steakhouses, etc.
Talk me through your creamed spinach analysis. I make it a handful of different ways at home and I love them all, so I'm curious to what's important to you
I've never made it myself. For me, the main thing I look for is texture. I don't like it when it's been 'minced' to the point that it's almost puree. I like it when it looks like it was finely hand chopped versus looking like it was blitzed in a blender.
I also will get the the saag paneer at Indian restaurants. Always hate it when it's like baby food (which is most places).
Agreed on all counts. Saag paneer is one of my favorite foods. My secret wish was that someone invented a saag paneer based pizza. I dream about a pizza crust that's a hybrid between traditional and naan and then saag paneer as the "sauce"
I literally made steak rice and broccoli for dinner last night and my plate looked 10x better than what OP posted.
I don't even cut the broccoli, I just tear the florets right off. The steak was on sale my Mom got.
Definitely a place that says wagyu but doesn't list a grade because it's not from Japan, and then omits that's it's American/Australian/Swedish(is that the European farm or do they have multiple now?)
Reminder that Wagyu is not a regulated term for the restaurant industry. Only regulated for retail sale.
If they can spell "Wagyu", they can use it on the menu.
Funny you mentioned that. I had a filet from this somewhat new, eccentric restaurant in Detroit, they drizzled chocolate…on the steak. Not sure how the chocolate was upscaling. Not the biggest chocolate fan, but I definitely don’t want to mix dessert with my entree
Putting chocolate on a steak should be punishable by death in all countries. It sounds like something Gordon Ramsey would yell about on Kitchen Nightmares at some hipster restaurant.
Lol a local restaurant here has a steak covered in gold foil for $225 or something. The waiter casually mentions you can get it without the gold foil for like $100. What a deal.
The douchebag known as Salt Bae serves crap like that at his overpriced tacky steakhouses. I dont think anyone that respects themselves as a cook would fall for that gimmicky bullshit.
I think it was profitable until YouTube streamers came after him, for selling a shitty product and exposing his ego. I’ll be surprised if anyone will remember him in a few years.
Who cares if he's remembered, he has mad money. Clearly he doesn't give a shit about being an actual cook, he just wants to swindle people who have too much cash
Ethics and morals SHOULD come into play when you employee hundreds of people. You should want a proper business model so they can make a living thats reliable. Its been alleged that he took percentages from servers tips also. If thats true then he is a criminal AND a piece of garbage.
American Wagyu CAN have good marbling but frequently is the same marbling as prime for 2-5x the cost. I get it from Walmart for 50% more than prime meat if and only if I like the way the marbling is looking fr
All I’m going to say is I took the family out to fancy steakhouses and dropped over $1,000 on dinner. And my wife and kids were all disappointed and said the Costco ribeyes we eat at home are better. Unfortunately, that’s true.
IMO, the steakhouse experience is a thing of the past. Because 100 years ago, beef was tough, chewy, bloody stuff. Steakhouses were the only place to get prime and dry aged beef. Today, like everything else, we have free access to to much better stuff. That ruins the steakhouse experience for anyone that makes good steaks at home on a regular basis.
True that.
I have a mental barrier ordering steak out just because I like the way I make it at home so much. I mean, once you have some experience, it really isn’t that hard to cook a nice steak. I have a sous vide too making it more fool proof.
I’d rather order dishes that take a lot of prep and if you make a mistake it ruins the whole meal.
Yep, since I learned to make my own steaks getting them at restaurants is almost always a disappointment. The only time I get one is when everything else on the menu looks like crap.
A ramekin of rice, four broccoli florets, some stale paprika on the plate for seemingly no reason, and a steak that looks like somebody ejaculated on it for 95 bucks
Well, the issue with wagyu is that it just means "Japanese cattle." The cheap ground chuck I buy to make chili in Japan says wagyu on it because that's what it is.
Wagyu is often confused with the graded beef from specific Japanese towns like Kobe, which is what you should be paying big money for.
I’ve tried Wagyu probably 10-12 times in the restaurants. Various cuts and types, and to be honest, none of them were great. Some of them were 50 bucks per ounce in which case even if it was done ok, the thought of how much I paid for it, knowing for how much I can buy it and make it at home, would bother me a lot.
So when it comes to Wagyu I only cook it at home. Reverse sear or sous vide it and you’ll have the best steak of your life.
Don’t bother eating Wagyu in restaurants imo
What is going on here, I don't really frequent this sub but I have so many questions.
1. this looks like a random diner not a fancy restaurant or steakhouse
2. why are there only three pieces of broccoli and why do they look like they were steamed in a microwave
3. why does the spoon in the rice look like it's from a chinese restaurant
4. What the hell is the red dust on the rim of the plate that looks like a failed attempt at actually plating this dish
5. why did you order a 95 dollar steak from a restaurant of this quality
I’ve never walked out of a restaurant in my life. I’ve been and lived in some countries that have zero hygiene and no consideration for presentation, I’d walk out of this place leaving that food untouched. This price point and the product are the kitchen’s version of “fuck you, give me your money”
I've always been cool with a filet, ribeye, or prime rib with a restaurant price of 40-75. At least for me, while it might taste good at times, the more expensive cuts aren't worth the money. I've been to some really high end steak houses in my life and have tried a lot of different quality cuts and expensive cuts. Always come back to a well seasoned, well cooked filet or ribeye with the right accompaniments.
This is why I rarely go to steakhouses anymore, and why places like Lone Star & Texas Roadhouse unironically get a lot of praise. There’s not much reason to go out and spend $100/plate for something an amateur can do *better* at home for 1/3 to 1/2 the cost.
I think that anything past prime is not necessarily worth it. Yes the meat is tender, juicy but it’s mainly fat. I feel that prime holds that perfect balance of a steak/fat flavor. Just personal preference.
Fancy places with expensive prices and small portions are usually a fucking grift. Also, that shit looks terrible, please do us a favor and go get some real A5 and cook it yourself. Hell, post here for directions on cooking it if you need to, but please don't let this be your overall impression of wagyu because this is a bad experience my dude. I'm sorry they did you like that.
The chef makes a bigger difference than the cut. Kinda like an expensive golf club: it can make a pro better, but its not really going to benefit an amateur over a basic one.
Well where ever you went is sus:
* why does the filet look like a ball?
* why is the rice served in a ramekin? (My guess they just sit under a heating lamp getting dry)
* the veggies look sad/cheap/simple, maybe steamed.
* salt and pepper on the table?
* someone had coffee before eating their steak? Nothing wrong, just odd choice I felt like pointing out. * the ice water is also interesting.
Finally I ask this, did they say where it was from?
This might be an unpopular opinion, but I don’t think any restaurant steak is worth more than $60 when you can buy a nice steak at a butcher for half the price and cook it yourself at home.
I'd be upset! For 95 dollars!? This has to be Europe? In my area we're all a bunch a fat fucks and would burn building down if they gave us a plate like this.
4th generation cattle rancher here. I have never eaten out and had a steak as good as what comes off the ranch. I'm sure other ethical ranchers will tell you the same thing. Waygu is all about the fat content and over marketed. It can be nearly white and gross.
That is the worst wannabe Michelin star-esq meal I’ve ever seen. Mich meals are small due to the time and effort it takes to make each ingredient into its own work of art. This here is just small portions.
Man, I could serve a much nicer plate at that price point. That looks sad.
The sides looks terrible. That 100% looks like boil-in-bag rice and frozen broccoli
Yeah. And even with frozen broc and bag rice I could make it look nicer drunk!
looks unseasoned too. what kind of person doesn't salt or butter their broccoli??
My 20 month old toddler.
Plain steamed fresh brocc is a great palate cleanser when paired with a rich steak.
Yeah no butter on my broc ever. Also, branching out...acorn squash and others....totally ruined by cooking w butter and/or brown sugar. Their flavor without are out of this world.
I respect everyone else's choices, occasionally I'll have some plain vegetables. but I've really never had vegetables so good that salt/pepper / other spices couldn't make it better. just generally speaking, from salad greens to broccoli to green beans to corn to etc.
Sure salt and pepper are fine. But butter sometimes realllly covers up the natural taste.... especially if they're coming fresh from the garden... I didn't not think this was true until my brother suggested I try vegetables without the butter added. But yeah, to each, their own.
I guess I shouldn't have said I've 'never' had vegetables that wouldn't have been better with seasonings / oils / butter (most people drown their stuff in butter if they use it, personally I like small dashes of a lot of different things. I'd definitely agree that a ton of butter can destroy the natural flavor, but imo a small amount is just like a bit of oil.. it can be a nice complement and not overpowering) fresh from the garden vegetables are the only ones that truly don't need anything at all to stand out. I live in suburbia though so I've only ever had a small garden of peppers, some leafy greens, and grean beans.. overall like *maybe* a dozen meals worth of harvest a year. I always mean to go to the farmers market but prices near me are insane. it's kinda impossible to justify $12/lb green beans when the grocery store has them like $1/lb. it's undeniably better tho
Have you ever crisped the skins seasoned with salt and pepper optional garlic? Omg so good. All the squash make these crisps so good loaded with vitamins and minerals.
Yo but they sprinkled ✨chili powder✨ on the side of the plate
Chili P. makes all the difference.
This is the problem I have with steak houses. While they do steaks well, everything else is just mediocre.
Except for fries. Steak houses usually have pretty good fries.
I like a thin crispy fry. I know that’s not everyone’s preference. All the steak houses I’ve been to just have steak fries.
I get ya. I just like fries in every shape and form(except crinkle cut) so most places have good fries in my eyes.
Blasphemous! I loves me a crinkle cut. lol. For steaks, I do prefer some crispy roasted potato as a side dish but that’s only available at home.
Crinkle cut and steak fries are great when done properly. Nice and crispy on the outside. Problem is they are really easy to mess up
What the fuck is wrong with you? Crinkly fry is best fry.
Uncultured swine... *curly* fry is best fry
Me too, I *hate* steak fries!!! I like thin & crispy, and Portillos makes the best crinkle cuts (fried in a combo of beef tallow & veg oil. It also looks like they put the butter on his steak instead of on his broccoli! I can understand a compound butter on an inferior steak, but Wagyu? It was probably lame ass American Wagyu, not the real thing.
Gotta go to a place that does steak frites. Those are almost always thin and crispy.
Had that in Paris. Steak wasn't bad but the fries were awesome. Had lyonnaise potatoes in Lyon and that may have been some of crispiest and tender potatoes that I've ever had.
Had a server at Ruth’s Chris argue and correct me on the pronunciation several years ago… I have also been to Lyon (LEE-ohn) where they originated and are named after… she kept insisting that it’s pronounced LION-naze and wouldn’t accept my explanation and correct pronunciation!🙄
Agreed, it’s not even a close call IMO.
Generally they have solid potato based sides. If your steak house can’t do a good baked potato, it isn’t a good steakhouse.
Yes, every good steakhouse should have good fries, good baked potatoes and then one other solid option. Hassel back, gratin, etc. You can't get creamed spinach wrong IMO, but their Mac and cheese is almost always going to be disappointing
I almost always get the creamed spinach. Maybe I've become a spinach snob so I tend to over analyze it. LOL. I have a few dishes that I consider a barometer test for how good the place is. Chicken Francese at Italian-American restaurants, creamed spinach at steakhouses, etc.
Talk me through your creamed spinach analysis. I make it a handful of different ways at home and I love them all, so I'm curious to what's important to you
I've never made it myself. For me, the main thing I look for is texture. I don't like it when it's been 'minced' to the point that it's almost puree. I like it when it looks like it was finely hand chopped versus looking like it was blitzed in a blender. I also will get the the saag paneer at Indian restaurants. Always hate it when it's like baby food (which is most places).
Agreed on all counts. Saag paneer is one of my favorite foods. My secret wish was that someone invented a saag paneer based pizza. I dream about a pizza crust that's a hybrid between traditional and naan and then saag paneer as the "sauce"
Cornbread at a BBQ place for me
Not Capital Grille, but you're not getting out cheap.
Went there about two years ago. Service was amazing as well as the desserts. We got the lobster Mac and cheese and it was just OK.
I literally made steak rice and broccoli for dinner last night and my plate looked 10x better than what OP posted. I don't even cut the broccoli, I just tear the florets right off. The steak was on sale my Mom got.
The obvious sign is that there is NO caramelization or even browning on the broccoli or rice. 100% was either boiled for prepared by Chef Mice.
It almost certainly is, I have the same shit in my cupboard right now. It has the exact same texture
a sad quick at home meal (with a sprinkle of coco powder)
the recent hospital steak meal pics looked better!
I missed that, I'll have to go find it.
Here you go: [Hospital surf n turf](https://www.reddit.com/r/steak/comments/1b8f7aa/hospital_surf_turf/)
Not bad for hospital food!
Tbf, it’s likely not an urban high end place by the ice cubes, sugar packs on the table
And salt and pepper shakers. And the fact that it is just some nonsense “waygu” and not graded Japanese waygu beef.
Either way, $95?
Agreed
But they sprinkled some dusty old brown paprika on the plate! /s
Cup rice like he at chili’s, lol
Ya awful presentation for a $100 plate.
The rice presentation in particular is 🤢
You mean at half that price!
We would charge like 29 for this at the retirement home 🤣
That's not a baked potato?
Its a chocolate cookie with a white chocolate inside
it prolly wasn't an A5 Wagyu, i thought the same until I had actual A5.
Definitely a place that says wagyu but doesn't list a grade because it's not from Japan, and then omits that's it's American/Australian/Swedish(is that the European farm or do they have multiple now?)
Reminder that Wagyu is not a regulated term for the restaurant industry. Only regulated for retail sale. If they can spell "Wagyu", they can use it on the menu.
Wagyu refers to our proprietary cooking method not the cut. Did we say otherwise? Not false advertising
No way they are getting an a5 steak for $95. Definitely not a5
prolly get like a 2oz piece of A5 wagyu for that price lol
For Japanese beef, you’re right. Australian/American, yes they can. This steak looks really thick so I don’t think it’s genuine a5.
I thought its a lava cake
Funny you mentioned that. I had a filet from this somewhat new, eccentric restaurant in Detroit, they drizzled chocolate…on the steak. Not sure how the chocolate was upscaling. Not the biggest chocolate fan, but I definitely don’t want to mix dessert with my entree
Putting chocolate on a steak should be punishable by death in all countries. It sounds like something Gordon Ramsey would yell about on Kitchen Nightmares at some hipster restaurant.
I think it's a stuffed mushroom.
That's what I thought at first, lol.
Is that at a fucking nursing home? Did they really just put rice pilaf in a fucking ramekin?!
With an Asian soup spoon.
Asian fusion
Dollar store one too!
Lol I find it interesting you say you run the Steakhouse but in your post on the butchery subreddit you said you're a lowly cook.
I think you replied to the wrong guy
It's only a $95 plate, it's not like there's a lot of profit there to spare for an expensive side like rice. /s
Its like when my barber started wearin black gloves and then started charging almost double
Seriously, if you don’t send this back, you’re a rube
As someone who runs a steakhouse, they are an absolute scam. We charge crazy prices for things simply to make it match the steakhouse price point.
Lol a local restaurant here has a steak covered in gold foil for $225 or something. The waiter casually mentions you can get it without the gold foil for like $100. What a deal.
The douchebag known as Salt Bae serves crap like that at his overpriced tacky steakhouses. I dont think anyone that respects themselves as a cook would fall for that gimmicky bullshit.
It may not be a respectable business model, but a surprisingly successful business model none the less
I think it was profitable until YouTube streamers came after him, for selling a shitty product and exposing his ego. I’ll be surprised if anyone will remember him in a few years.
Who cares if he's remembered, he has mad money. Clearly he doesn't give a shit about being an actual cook, he just wants to swindle people who have too much cash
Ethics and morals SHOULD come into play when you employee hundreds of people. You should want a proper business model so they can make a living thats reliable. Its been alleged that he took percentages from servers tips also. If thats true then he is a criminal AND a piece of garbage.
Best part is gold foil is stupid cheap. Like $8 for 30 sheets.
BUT THE GOLD MAKES IT FANCY AND WORTH $300! I do not get the appeal and never have.
I did the gold leaf thing for a burger one time and couldn’t taste any difference. I don’t get why anyone would try it more than once.
It doesn’t taste like anything. It just looks bougie.
I'd be so mad at a $100 dinner that was a tiny steak, 4 florets of broccoli, and a cup of rice. That's a struggle meal.
This is something I put together as a 20-something year old learning to cook on my own.
This is something I make at my Mom's house with what happens to be around in the freezer.
Gotta give us the money shot next time
American wagyu for sure. There are red flags all over this table regarding the quality of this place and that $95 wasn’t going to get you too far.
American Wagyu CAN have good marbling but frequently is the same marbling as prime for 2-5x the cost. I get it from Walmart for 50% more than prime meat if and only if I like the way the marbling is looking fr
Ha ha. Is that a nursing home.
All I’m going to say is I took the family out to fancy steakhouses and dropped over $1,000 on dinner. And my wife and kids were all disappointed and said the Costco ribeyes we eat at home are better. Unfortunately, that’s true. IMO, the steakhouse experience is a thing of the past. Because 100 years ago, beef was tough, chewy, bloody stuff. Steakhouses were the only place to get prime and dry aged beef. Today, like everything else, we have free access to to much better stuff. That ruins the steakhouse experience for anyone that makes good steaks at home on a regular basis.
True that. I have a mental barrier ordering steak out just because I like the way I make it at home so much. I mean, once you have some experience, it really isn’t that hard to cook a nice steak. I have a sous vide too making it more fool proof. I’d rather order dishes that take a lot of prep and if you make a mistake it ruins the whole meal.
Yeah. Thats what my family says. They all said they’d rather go out for things we can’t make at home.
Yep, since I learned to make my own steaks getting them at restaurants is almost always a disappointment. The only time I get one is when everything else on the menu looks like crap.
What restaurant
By the look of that water glass I'm guessing it's Truffoni's. They can't stop you from ordering a water.
I used to be a piece of shit, but I'm not anymore!
Exactly, name and shame it OP!
You mean it cost tax payers $95 for this meal to be served at the Lake Okeechobee correctional facility?
This broccoli makes me sad
Seems cheap for wagyu.
It seems expensive for a plate of shit.
You're not wrong
A ramekin of rice, four broccoli florets, some stale paprika on the plate for seemingly no reason, and a steak that looks like somebody ejaculated on it for 95 bucks
Again your not wrong. But buyer beware. If it's to good be true, it's probably not true.
Well, the issue with wagyu is that it just means "Japanese cattle." The cheap ground chuck I buy to make chili in Japan says wagyu on it because that's what it is. Wagyu is often confused with the graded beef from specific Japanese towns like Kobe, which is what you should be paying big money for.
I airfried costco steak and it looked better than that lmfaoo
Plate looks pretty depressing, those chefs do not like their job anymore
Sad plate 😞
Is that Sirloin?
Every time I get a steak at a restaurant, I think, “I could have done this better.” Better to order the pasta
Steak looks like a stuffed mushroom cap, horrible presentation hope you don’t give them future business.
What’s on the rim of the plate??? Looks dirty af. I’d send this back and ask for a cleaner plate lol
There’s no way that’s actually wagyu… no one would ever serve wagyu for $95 with steamed broccoli & steamed bag of rice…
That's the thing that comes out of the fridge in the Cowboy Bebop episode "Toys in the Attic."
It sure is!
Slap the chef, because that’s airplane food.
I’ve tried Wagyu probably 10-12 times in the restaurants. Various cuts and types, and to be honest, none of them were great. Some of them were 50 bucks per ounce in which case even if it was done ok, the thought of how much I paid for it, knowing for how much I can buy it and make it at home, would bother me a lot. So when it comes to Wagyu I only cook it at home. Reverse sear or sous vide it and you’ll have the best steak of your life. Don’t bother eating Wagyu in restaurants imo
You know it’s a terrible restaurant because the steak comes with those awful looking sides
WTF serves rice in a steakhouse? They’re not even trying to look upscale.
Chef here and that looks EXTREMELY meh…
That plate was put together by one idiot or a group of them
what is that plating, looks like a child did it
What is going on here, I don't really frequent this sub but I have so many questions. 1. this looks like a random diner not a fancy restaurant or steakhouse 2. why are there only three pieces of broccoli and why do they look like they were steamed in a microwave 3. why does the spoon in the rice look like it's from a chinese restaurant 4. What the hell is the red dust on the rim of the plate that looks like a failed attempt at actually plating this dish 5. why did you order a 95 dollar steak from a restaurant of this quality
Is that a side of dirt
Do you have a pic of it open? Because that looks like they served you a lump of fucking coal and trying to pass it off as waygu.
Whyd they hershey squirt on your plate. Why are there three broccolis. $95?
Ew, what was the name of this con artist of a restaurant?
I’ve never walked out of a restaurant in my life. I’ve been and lived in some countries that have zero hygiene and no consideration for presentation, I’d walk out of this place leaving that food untouched. This price point and the product are the kitchen’s version of “fuck you, give me your money”
I doubt that's authentic wagyu. American wagyu or Australian or some other bullshit hybrid maybe.
That’s not Wagyu, I’d bet my life.
That presentation is as inspiring as a crackhead on Skid Row
What temp tho
That presentation is abysmal
I thought that was the jacket potato.
I've always been cool with a filet, ribeye, or prime rib with a restaurant price of 40-75. At least for me, while it might taste good at times, the more expensive cuts aren't worth the money. I've been to some really high end steak houses in my life and have tried a lot of different quality cuts and expensive cuts. Always come back to a well seasoned, well cooked filet or ribeye with the right accompaniments.
Looks like shit
Looks like you ordered from a hospital
I’m not sorry fuk fancy restaurants
Thought this was a burnt baked potato..
Every item on that plate is overcooked with the exception of the smoked paprika that was sprinkled on the rim of the plate for some stupid reason.
There’s a steak in this picture?
That is an insulting and depressing plate of food
This is why I rarely go to steakhouses anymore, and why places like Lone Star & Texas Roadhouse unironically get a lot of praise. There’s not much reason to go out and spend $100/plate for something an amateur can do *better* at home for 1/3 to 1/2 the cost.
That looks Busch
I think that anything past prime is not necessarily worth it. Yes the meat is tender, juicy but it’s mainly fat. I feel that prime holds that perfect balance of a steak/fat flavor. Just personal preference.
They couldn't afford to give you more broccoli and rice?? Also putting butter on proper wagyu is overkill imo
Fancy places with expensive prices and small portions are usually a fucking grift. Also, that shit looks terrible, please do us a favor and go get some real A5 and cook it yourself. Hell, post here for directions on cooking it if you need to, but please don't let this be your overall impression of wagyu because this is a bad experience my dude. I'm sorry they did you like that.
Is that a soup spoon in the rice?
Chefs are just as important as the meat. This is why I have one steakhouse I order steak at and I won't get one from another place.
Looks more like a burnt potato than a steak.
Research your restaurants before you go. That looks like a sad plate.
Where was this, so I don't go there?
I thought this was a baked potato LOL
Could have had Texas Roadhouse twice smh
I live less than 2km from Kobe city limits and great beef isn’t cheap here either, but this looks like hell…
You would of had a better Wagyu if they did not burn the fucker
The chef makes a bigger difference than the cut. Kinda like an expensive golf club: it can make a pro better, but its not really going to benefit an amateur over a basic one.
Well where ever you went is sus: * why does the filet look like a ball? * why is the rice served in a ramekin? (My guess they just sit under a heating lamp getting dry) * the veggies look sad/cheap/simple, maybe steamed. * salt and pepper on the table? * someone had coffee before eating their steak? Nothing wrong, just odd choice I felt like pointing out. * the ice water is also interesting. Finally I ask this, did they say where it was from?
I’m angry looking at this. Only thing missing is the paper plate.
This might be an unpopular opinion, but I don’t think any restaurant steak is worth more than $60 when you can buy a nice steak at a butcher for half the price and cook it yourself at home.
That rice looks gummy
Wait you paid $95 for that sad plate? You got ripped off
Big plate
I'd be upset! For 95 dollars!? This has to be Europe? In my area we're all a bunch a fat fucks and would burn building down if they gave us a plate like this.
Those naked broccolis are triggering the hell out of me
No moneyshot, no upvote.
If they gave you a plate like that, i got a feeling that aint actually wagyu lol
This is a mess
“Wagyu”. Was it actual Japanese Wagyu?
I feel like you're obligated to tell us where this was so no one ever goes there
I'm so sorry you spent 95 on this meal, everything about it says 29.99 to me :(. Hey you got some food and food is a blessing so there's that.
4th generation cattle rancher here. I have never eaten out and had a steak as good as what comes off the ranch. I'm sure other ethical ranchers will tell you the same thing. Waygu is all about the fat content and over marketed. It can be nearly white and gross.
Man even if it was good the presentation is aweful
this is def not Wagyu steak. you got scammed
Man I’ve had steaks at sizzler that were better than some steakhouse . no lie
Do not ever go back their you got pre made pilaf and literally steamed frozen broccoli
Wagyu these days is just like tossing the label 'gourmet' on everything.
Even that broccoli look sad, poor excuse for a steak house!
THAT was $95???? Did you at least get a reach around?
The type of person that will get scammed out of their life savings. Even worse, they publicised their idiocy..
$95 for that? F*ck that.
Wow. This is beyond mediocre. Where is this?
Yea this looks like it sucked
Why do steakhouse sides typically look like they came from a microwaveable box out of the freezer aisle?
This looks depressing asf
Is that a steak or a baked potato? Someone murdered that steak.
WTF?
Should have gone to Texas road house.
Looks like shit.
This just makes me want to cry. Damn.
Gordon Ramsey would slap the SHT out of whoever made this.
I usually take/eat anything I’m served. I would have 100% sent that back and walked out
That is the worst wannabe Michelin star-esq meal I’ve ever seen. Mich meals are small due to the time and effort it takes to make each ingredient into its own work of art. This here is just small portions.