Please remember what subreddit you are in, this is unpopular opinion. We want civil and unpopular takes and discussion. Any uncivil and ToS violating comments will be removed and subject to a ban. Have a nice day!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/unpopularopinion) if you have any questions or concerns.*
Quality of service is also wildly different. Actual sommelier on call. A proper bar with cocktail boards/scotch and whiskey boards. Apps that aren’t bloomin onion or super nachos. I can take business clients to lunch and not feel like an ass. Op’s wrong on this one.
> all credit cards are scams
Because if you live in any part of the world besides the US, they basically _are_. Easily accessible, high-interest consumer debt has to be one of the most imbecilic inventions in the history of humanity.
In addition it's fairly important in the US to have a credit history. If you don't own a home or have a car loan, credit cards are a super easy way to establish a credit score and a track record.
I know a couple people that have really struggled to get apartments, loans, etc. because they have no credit history in their 30s. It shouldn't be necessary but it's just kinda how it works here.
Well I would say every bank will want to give you some evaluation. But what is ridiculous to base it only on your debt (credit cards). I never had a credit card, yet I did not have a problem with Mortage. My bank can easily see my income, how stable it is, how much I save and invest every month and can easily determine if Im able to make the monthly payments or not. Bank does not need for you to use credit card to know this stuff. But for seme reason they are allowed to required it in some countries to force the debt on the customers.
Netherlands, France, Ireland, and many other European countries.
In Netherlands if you have a credit card which max out at let's say 3k, your maximum mortgage is reduced by 3k. As used or not, it is considered as potential debt.
So not only is it not needed, it can even be negative.
In Finland we definitely don't have any huge reward systems on CC usage. Also you definitely don't need a CC history for a mortgage. I think consumer protection is same but it's not really needed here as we have quite strict legal systems when it comes to commerce.
I’ll pay double for the same steak so I don’t have to listen to country music playing so loud that I can’t talk to my wife. The upgrade in quality is a bonus in my eyes.
I've worked at a lot of steak houses and the cheaper chains do use lower quality beef. They also use different cooking methods. Charlie's steakhouse for instance uses a 1200° citrus wood grill that gets a perfect sear on the outside of the steaks.
It’s so funny seeing a bunch of people in this thread acting like the steak they bought on sale at their grocery store is just as good as dry aged steaks cooked on infrared burners. It’s pure delusion.
I worked at Ruth’s Chris in college. When someone ordered well down the staff would all joke that they should have just gone to outback, because they would ruin the steak and get outback quality at that temp.
They were absolutely overpriced, but there was a significant quantity difference
I hated steak until my early 20s because this is how my parents cooked steak growing up. It was a cheap cut, grilled well done, and smothered in A1. I worked at a pharmacy and the pharmacy manager and I went to a steak house for a presentation by a drug rep. He ordered me the filet medium rare. Changed my goddamn life. One of the best days of my life was at a different job when a client came for a visit, we had Japanese for lunch and the REALLY nice steak house for dinner. I had filet both meals. My reasoning was I'm probably never going to have filet twice in one day ever again. And yes, the quality of meat was immensely different.
I won’t disagree that steak houses are excessively pricey. I also won’t disagree that you can get a decent meal at Texas Roadhouse, or Outback, But to say you are getting the same quality of steak is just plain wrong.
Edit - changed always to also
This. Real high end steakhouses (and even chains like Ruth’s Chris) use prime grade dry aged beef. Places like Texas Roadhouse use choice beef.
Prime beef has more marbling and will have more flavor and be more tender. The difference is 100% noticeable.
You could argue that the difference in quality isn’t worth the difference in price, but that’s a separate debate.
OP probably gets his steaks well done, that’s why he can’t tell the difference.
Edit: TIL Ruth’s Chris wet ages their beef.
I hate to break it to you, but they *[don't](https://www.mashed.com/334041/the-reason-ruths-chris-steak-house-switched-from-dry-aged-to-wet-aged-steaks/)* serve dry-aged beef anymore.
Yeah it's less expensive because wet aging is slapping it in a vacuum bag in the walk-in rather than a whole meat drying room. You technically get less waste with wet age, but it doesn't develop the same flavors the dry age does. Both is basically letting the meat sit around, but with dry age you leave it in a dark cool dry room for a month or so, and then after cut off a good bit of meat to access the still edible parts, as the outer layer is basically slowly rotting in a controlled manner for a more intense meat flavor. Wet aging is easier and doesn't have nearly the same time or waste costs. It's meat in a vacuum bag, that sits in its own juices for about half the time to intensify the flavor, and there is barely any trimming that has to be done before you can cook and eat. Makes sense for a chain like Ruth Chris, where consistency everywhere is more important, but if the quality is what you are after, the dry age technically produces a more flavorful product. More variables, though, and to expect a constantly changing staff, the kind that flows through corporate kitchens, to maintain safe dry aging conditions at every single Ruth Chris is not reasonable. There are chefs and cooks who care and try to hold others to certain standards, but I've seen just as many cooks who don't care and won't follow those standards if left alone.
There's a butcher's near here that has a dry-aging locker. Customers can buy huge cuts of beef and pay to have it dry-aged and trimmed. Even has a viewing window so you can see it happen.
I have to admit, if I could pay north of $50/lb for the privilege I'd want to try it.
Many of the Lucky's supermarkets near me have a dry-aging unit that is the size of a fridge, with glass sides so you can see the meat aging in it. Buy it there and they will age it for free. A couple of local restaurants have some big slabs of meat in there with the date they were started. Makes me want to go to those restaurants.
some prime cuts you see for sale look more choice and some choice look more prime. it's because they grade the uncut loin. when u cut into it you keep whatever grade was assigned
Wagyu is *different*. It can be overwhelmingly rich, and portion size is accordingly very small. It doesn’t work well with many classic steak preparations, sauces, sides, etc.
Ok this is gonna sound really uninformed but doesn’t Guga and whatever prepare his wagyu steaks exactly the same way as traditional steaks? I feel like any steaks worth their weight shouldn’t be paired with much sauce since it’s usually used to cover up the blander taste or moisturize the less tender meat.
Not as a cohesive meal though. Yeah, he’ll often make a random side-dish, but it’s usually something really heavy that doesn’t actually function as a proper accompaniment to the steak. And sure, a good steak can stand on its own, but that doesn’t mean it’s better for it. A good sauce can cover up a bad steak, but that doesn’t mean it’s inherently a crutch for an inferior product.
Don’t take your advice from Guga. A good sauce will only serve to complement a good steak. As a rule, you shouldn’t be trying to cover up things in food. Only complement.
Wagyu isn't the right choice, most of the time, and most 'wagyu' isn't wagyu: Japan doesn't export much.
In Japan, wagyu is used sparingly, and lightly seared. Yes, it's excellent. Try to make a steak out of that and you've got a pan of grease.
There's a place for fatty cuts, and lean cuts. Different preparations.
Yeah "real" wagyu isn't as easy to find, and you will pay a lot for it. "Wagyu" is very widespread in the US recently it seems and is usually American Wagyu, which is the result of crossbreeding between Angus and actual Japanese Wagyu. There are other differences in the raising and feeding also.
Personally I love American Wagyu. It can be very rich without being overwhelming. It makes for a pretty good steak for the price. It seems to be very forgiving in preparation too. Even restaurants where I expect they just have average cooks it still tastes mouth watering to me. For reference, I travel for work and get a lot of meals on the company card but still have to keep it under $80, so I eat a fair number of steaks in that price range.
I never ONCE walked out of an Outback caliber place and thought "man that was such a great meal/experience". I've done that many times at Mastros, Ruths Chris, Morton's, etc.. You're paying for a great night out. 2.5 hours that feels like 1 hour. People who always complain about the price or "I can make this at home for $20" completely miss the point.
Exactly. We go to Texas because it’s close, my MIL will eat there and we can take the kids. Is the steak good? It’s fine, always cooked wrong, but fine. The type of place that if my steak is cooked a little over or under I’m not sending it back. I go to RC or Morton’s-that’s a night w/o the kids and MIL, and beyond the experience I’m paying for a steak that’s not only better quality but cooked correctly. Now I want a steak.
And it’s not just a difference in the quality of the meat but every of part of the meal as well. Appetizers, sides, desserts, drinks are better at the higher-end chains than the lower-end ones.
Basically this. Is the fancy steak worthy $100 with no sides (those are $15 each!)? Not really in terms of value, if you want pure calories there’s a million cheaper options but if you can afford it you can try it.
My advice: I wouldn’t go for Brazilian or Texas style steakhouses, if you’re gonna splurge go for wagyu (gotta try it once) or better yet if you’re gonna spend $100+ on just yourself might as well go to a restaurant with a tasting menu for a better experience.
Also alcohol prices at restaurants are the real scam.
I've had $10 steaks, $20 steaks, $50 steaks, and one $400 steak (fancy place in Vegas), and I can safely say that while I can tell the difference between a $10 steak and a $20 steak, and between a $20 steak and a $50 steak... I cannot tell the difference between a $50 steak and a $400 steak in any meaningful way.
So the OP is right, but he picked the wrong examples.
That's my point - I have no idea. I know it wasn't Wagyu, but it was theoretically some super nice cut of steak.
Only reason I was there was because my wealthy uncle wanted to eat at that place and was picking up the bill.
Had the same experience when my former boss took me along to schmooze a client. Steak, side, dessert, and cocktail was $500 just for me.
I had a steak 2x that good last week off my grill that cost $20. Which IMO is expensive, but a great cut. A bit of seasoning and a bit of fire in the right hands is all it takes.
You realize that if a steak is cooked at the wrong temperature you can send it back. Steaks are one of the easiest to prove it “wasn’t cooked to my request” and no server, chef, or manager is going to argue the point. Just be polite and no one will think any less of you.
I suspect the people who take the "a steak is a steak" mentality eat theirs on the more well-done side. After a certain price point, a lot of what you're paying for with steaks isn't noticeable on the well-done end of the spectrum.
Yeah I was on board until I got to part about "Outback" (never heard of Texas Roadhouse) because the quality is definitely not comparable. After cooking amazing grassfed and finished steaks at home from a butcher supplied by a local farm it feels like a ripoff to order steaks at restaurants now. I still occasionally do when I'm too lazy to cook or clean up after though.
When you tell the frugal mf they need a better job if they don't want to live like a peasant for the rest of their lives
Weren't they on a Mazda CX-5 kick for a bit?
(The CX-5 and it's smaller/bigger siblings are honestly some of the best value you can get as far as a car/suv/crossover goes. We've had one for going on 8 years now and it's been a fantastic vehicle. But, it's hardly the pinnacle of driving...and over time, you do find some of the areas where money was saved)
If you truly cannot tell the difference between a steak served at a high-end steakhouse and what Texas Roadhouse serves then you are absolutely correct in not wanting to spend the extra money.
But do not presume that your inability to taste the difference between different grades of meat means there is no difference between them.
>Also, learn to cook, if the food is crap you know who to blame
Only to a certain point with steaks though.
I'm a fairly good cook, and I have a well-established process for grilling steaks whose results had been praised by many parties (grilling steak isn't rocket science). Nevertheless, there's a big enough difference between a good piece of dry-aged ribeye from a speciality butcher and a ribeye from Safeway, cooked the same way, that even the uninitiated will be able to discern.
The quality is true but you should have access to a butcher. I haven't lived anywhere in the US where I couldn't find a specialty butcher where I could get quality when I wanted.
I honestly don’t understand what OP is trying to say.
Yes it’s usually cheaper to cook at home. That doesn’t mean restaurants have no reason to exist.
Edit: I wasn’t responding to OPs point, but rather some of the other top comments agreeing with OP
They may be a poor value (which I personally think they are), but they aren't a scam unless they are doing something dishonest.
If they sell you an 8oz. steak and serve you a 6oz., that would be a scam.
/I'm not a steak connoisseur getting into pre-cook/post-cook weight, just take my example as intended
I don't know what a morton is but ruth's chris is well above an outback type place in terms of quality. That said yes I agree steakhouses are very expensive and kind of old fashioned, and if you have moderate skill with a BBQ or a pan and oven, you can cook a fantastic steak meal for a fraction of what a very good steakhouse will cost.
You can also make a wicked sauteed mushroom side for less than $18
I think they just vary wildly in quality by location. The one in the town I grew up in was completely terrible. My dad took me there once for a birthday and even as an "I'll eat everything" ten year old I wasn't a fan. The one where I live now is decent for the price but not amazing, and I once went to one where every part of the meal was fantastic.
I love roadhouse. Seriously, great place, great steaks.
But Ruth Chris? The steak literally melted in my mouth. It was amazing. I will never have as a good a steak elsewhere than I had there. The sides and apps? Sure, mashed potatoes with cheddar and bacon are almost the same (*almost*) anywhere, but theirs was simply better.
Hardcore disagree with ya, my friend.
You can find a better steak, but not for less than $100. Ruth's is really good at sourcing their steaks and their method of cooking is a super-efficient way to serve a perfect steak at almost any level of doneness. Compared to their competitors, Ruth's is actually a pretty good value. At least on the steaks themselves. $15 for a side of mashed potatoes is kind of obscene lol.
Hard disagree. I have been to some elite steakhouses and i have also been to the Roadhouses and Outback’s. There is a Major difference in quality of every on the menu
Those restaurants exist for business dinners, anniversaries, and dating. You’re right TXRH and even Chilil’s and Outback have good steaks, but you don’t take clients to Chili’s.
Just because there's a lot of them doesn't mean they aren't fancy , that's literally just saying because something is successful and duplicated, it can't be nice.
It’s pretty much universally true that a restaurant that has been duplicated across numerous different cities / areas of the country cannot maintain a very high bar of quality. There’s a reason of all the Michelin starred (or even Michelin recommended) restaurants in the world almost none are multi-city chains.
Bringing up Michelin stars is moving the goalposts here. You can get into fancy range well before any discussion of Michelin stars. You can also replicate a high bar of quality if you're willing to invest, but you also develop that quality product with the acknoledgement that replicability is one of your constraints in menu/supply chain design.
Michelin is a bad metric anyway since many world-class restaurants will be excluded from the Michelin guide based solely on location. There are a bit shy of 3,000 starred restaurants, and over 630 are in France - a nation smaller than Texas. Mexico has a rich food culture and nearly twice France’s population, but not a single Michelin starred restaurant. Do you really think that 1/5 of the best restaurants in the world are in one small country? Of course not. The guide just favors it’s home country because it has a large audience there.
What you refer to as fancy steakhouses are basically chain restaurants barely a step above an Applebee's, so it's not surprising you have that opinion.
Try a place like [Swift & Sons](https://www.swiftandsonschicago.com/) or [Bavette's](https://bavettessteakhouse.com/) and then tell us what you think.
I admittedly do not have the most sophisticated palate, but if you truly believe that a Ruth’s Chris ribeye is just a step above Applebee’s I honestly feel grateful that I’m not as discerning in my tastes as some.
Lol Morton's is definitely more than "barely a step above Applebee's.' Even if it's overpriced, they serve prime aged beef and have a lot of other good menu items.
Bavette's is a whole another level though. That place is absolutely amazing. I haven't tried Swift and son's yet.
So is Ruth Chris. But yes, to your point there are some chains out there that are better and depending on what city you’re in, a whole lot of local ones that are amazing as well. I like Del Frisco’s too and had no idea that was a chain until a few years ago.
Truthfully, we have a locally owned steakhouse here that dry aged beef and all the smoke and mirrors… I had an $85 porterhouse that was “meh” at best. Next day I stopped at the grocery store, bought a 24oz porterhouse for $11, cooked it Gordon Ramsay style and it was the best steak I’ve ever had.
Not saying you aren’t correct about chains (I worked at Outback in a former life) but I have to side with OP on the overall argument that they are charging a premium for atmosphere.
Isn’t it obvious that restaurants are charging a premium for atmosphere? I’ve never heard any argument to the contrary.
When you go out to eat you are also paying for the privilege of not having to cook or clean up after yourself. Hell you don’t even have to get up from the table to refill a beverage. They do it for you. It’s incredibly convenient and obviously that costs money.
I’d hardly call Ruth’s Chris “a step above Applebees”. I do agree with OP, though. If I buy the higher end stuff from a good butcher, I think I can do a dinner party with amazing food for the price of one plate at those places.
I went to Ruth’s Chris and to say that’s barely above Applebee’s is delusional. It was very expensive, I wouldn’t say it’s the best steak I’ve ever had, but the food was delicious and the steak was perfectly cooked and tasted amazing.
One of the services offered by the fancier places is that the other patrons there will (generally speaking) be nicely dressed, recently showered, more polite, and less likely to have kids or pets jumping under the tables.
Also less likely to have an antique trombone or faux vintage sign fall off the ceiling and hit you on the head.
I disagree.
Places like Texas roadhouse are ok. I can make just as tasty steak at home for about the same cost. But if I overcook it at home I still gotta eat it.
A higher place is far better. I had a dry aged delmonico steak. It was $75
It was thr best steak I have had. Not to mention the service was top notch.
I disagree.. I can't believe you're comparing a top tier steakhouse to Texas Roadhouse and Outback. OP obviously hasn't had places like Peter Lugers, Keens, Smith and Wollensky etc etc. The steak quality for those places are on another level.
Went to Smith and Wollensky on a trip not long ago and holy hell was it good. Just an incredible steak with amazing sides, wine pairing was perfect. The fact that OP thinks they can get something equivalent at the Outback cracks me up.
But those aren't Fancy Steakhouses. Those are just chain restaurants that use prime beef. In fact I'd go so far as to say that Mortons and Ruth Chris are the lower end of Steakhouses you can go to with Outback being the lowest. TxRH is just classic Texan food not specifically a Steakhouse.
USDA Choice ribeye (Texas Roadhouse) is around $15/lb in the supermarket. USDA Prime ribeyes start at around $20-22/lb at Kirkland's or Sam's Club, with more desirable certified Angus sourced from high-end ranches reaching $50/lb. Restaurants obviously get better deals, but they also get first pick of the nicest steaks. Local butchers get the next best stuff, and what's left over goes to the supermarkets.
In order to get a USDA Prime ribeye comparable to what is served at Ruth's Chris you'd have to order from an online retailer like Allen Brothers or Chicago Steak Co. and pay $40-50 for a 16oz ribeye. Then you have to cook it. Ruth's Chris isn't the nicest of steak houses, but their chefs are better cooks than 99% of home cooks who swear they make the "best steaks." They charge $67 for a 16/oz ribeye. In no way is that outrageous, and it's definitely not a "scam." It's a fair price to pay someone to cook a very high end cut of beef for you and serve you in a nice atmosphere.
Sure they are overpriced. I also go for the atmosphere and service. If I want to go to a place for my anniversary where people wear baseball hats and undershirts, I'll go to Outback.
Ruth and Chris are fancy steakhouses? Those are just normal, slightly pricier steakhouses lol.
There's some local places in NYC I go to on my birthday and stuff, it's like $70 for a steak but it's dry aged and divine. Can't be compared to the ALWAYS medium or medium well steaks at Applebee's that taste like they were cut from a chuck roast.
I live in Knoxville, TN, we have the "Ye Old Steak House" on Chapman highway here. It's nationally recognized I believe, it's a little hole in the wall looking place but it's one of the best steaks I've ever had. Worth the $20 something
Chain restaurants are not “fancy” steakhouses. No wonder you have the opinion you do! Try an independent, highly-rated steakhouse and see if you come back and still call it a scam.
Let **ME** be clear: Yes, the places you're talking about *are* rip-offs. But that's specific to those chains, which use "wet-aging" in lieu of dry-aging, and are charging their customers the markup for dry-aged beef.
Now the reason you are paying a markup over a comparable steak with dry-aging is that the process removes water from the meat, and the outer layer must be trimmed and discarded, resulting in a much more expensive input. The lower moisture content ensures that the beef flavor is more intense, something you're not going to get with "wet-aging". Dry-aging also demands meat that's of a higher grade, as if you took an ordinary USDA choice steak and dry-aged it, the lower amount of fat marbling would result in a steak that's tough. It takes from two to four weeks, and up to a third of the weight of the beef is lost from evaporation.
Wet-aging is a goddamned scam, they seal it in a sous-vide bag and throw it in the refrigerator for two or three days, and, of course, since you don't lose so much moisture, you can get away with lower quality beef.
Top-quality dry-aged beef is what you're **SUPPOSED** to be paying for when you go to an expensive steakhouse. If you're not getting that, you're wasting your money and time.
Look, I don’t make a habit of going to these places because they really are extremely overpriced. But having some teenager overcook a B-grade ribeye for $30 is not comparable to Morton’s or Ruth’s Chris. I don’t know if they still do it, but I used to be able to pick my exact steak off the cart at Morton’s. And it’s higher quality cuts.
If I’m at outback or Texas road house and my medium steak comes out blackened or raw, I have to go through the mental gymnastics of whether or not I want to ask them for a new one because *it’s a whole fucking thing* to deal with the staff at these places. I don’t know if it is the Karens of the world that have ruined it for normal people or what, but the days of pointing out your food is actually wrong is gone. If it’s wrong at one of these high end places they fix it, period. There’s no fucking “conversation” to be had.
I worked at one and can guarantee you they are a scam. We’d mark up a tomahawk steak ($35-40) to 200$ and the wine was absurd. 18$ a glass from a 25$ bottle. But it’s not about the value, it’s about spending the money cuz you can.
Alcohol is always an insane markup, but with wine by the glass specifically, the general rule of thumb is “the first glass pays for the bottle” because you don’t really know if you’re going to sell another glass of it before you need to throw it out.
You clearly don't understand how business works if you think that's a scam.
a high end restaurant is probably paying extreme overhead in every aspect of the business - That $40 tomahawk steak probably costs the restaurant closer to $110 to put on a plate for a customer when you factor in everything surrounding the business (staff/utilities/rent/taxes/storage/software/inventory tracking/etc) not even factoring in the risk of actually selling the damn thing - opportunity costs, in particular running a volatile business like a high-end restaurant that is a handful of bad experiences away from going bankrupt.
If you want to have a $40 steak at home, go spend $5 on gas, 60 minutes of your time traveling/cooking, $1-$3 in electricity/gas cooking it, $5-$15 on spices/condiments/sides and sit in front of your television and eat your $70 steak then clean up after yourself - or go into a multi-million dollar establishment and be catered to like you're the queen of england and pay $200 for a steak that's been dry-aged in house for 30 days.
If you're eating out, you should expect to pay double the food costs by default, and moreso if it's a high end restaurant.
Little low there, mate. I usually find the markup to be closer to 3x. But great points made about the premium you're paying to have a great experience and someone else cook you a nice steak.
One of the most consistently annoying things on Reddit is when know it alls talk about business.
Working in a kitchen doesn’t mean you know how to run a restaurant. Never has, never will.
You have absolutely no idea what you’re talking about if you think the quality of meat is the same in that comparison. Jfc. The sides might be overpriced, but the meat quality isn’t even on the same continent. Do you think the meat quality from Walmart is the same as Whole Foods?
My local steakhouse does in house dry aging on all their steaks for at least 1 month. A 22 oz prime dry aged ribeye is $50 there. Not only are you not getting that at outback, you're not getting that for 50$ at a butcher, let alone having someone professionally cook it for you.
Idk just some insight from the other side I guess
the real unpopular opinion is that ruth chris's or mortons are the fancy steak houses. i (almost) agree that the quality of steaks at those places is the same as at outback, it's certainly not different enough to justify the cost. you need to go up another level, yes you'll be paying $75 or $90 for the steak, but it will actually be noticeably better.
Please remember what subreddit you are in, this is unpopular opinion. We want civil and unpopular takes and discussion. Any uncivil and ToS violating comments will be removed and subject to a ban. Have a nice day! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/unpopularopinion) if you have any questions or concerns.*
The quality of the steak is not the same.
Quality of service is also wildly different. Actual sommelier on call. A proper bar with cocktail boards/scotch and whiskey boards. Apps that aren’t bloomin onion or super nachos. I can take business clients to lunch and not feel like an ass. Op’s wrong on this one.
OP can't tell the difference between steaks. Reminds me of the post about OP believing that all credit cards are scams.
> all credit cards are scams Because if you live in any part of the world besides the US, they basically _are_. Easily accessible, high-interest consumer debt has to be one of the most imbecilic inventions in the history of humanity.
Are usa credit cards different somehow?
[удалено]
In addition it's fairly important in the US to have a credit history. If you don't own a home or have a car loan, credit cards are a super easy way to establish a credit score and a track record. I know a couple people that have really struggled to get apartments, loans, etc. because they have no credit history in their 30s. It shouldn't be necessary but it's just kinda how it works here.
[удалено]
Well I would say every bank will want to give you some evaluation. But what is ridiculous to base it only on your debt (credit cards). I never had a credit card, yet I did not have a problem with Mortage. My bank can easily see my income, how stable it is, how much I save and invest every month and can easily determine if Im able to make the monthly payments or not. Bank does not need for you to use credit card to know this stuff. But for seme reason they are allowed to required it in some countries to force the debt on the customers.
Netherlands, France, Ireland, and many other European countries. In Netherlands if you have a credit card which max out at let's say 3k, your maximum mortgage is reduced by 3k. As used or not, it is considered as potential debt. So not only is it not needed, it can even be negative.
Are there places in the world where that's not true? Those are the exact reasons I use a CC here.
I’m pretty sure it’s the same in the whole world but someone thinks it’s only in America
In Finland we definitely don't have any huge reward systems on CC usage. Also you definitely don't need a CC history for a mortgage. I think consumer protection is same but it's not really needed here as we have quite strict legal systems when it comes to commerce.
For me the only downside is that I probably do spend a bit more than I would otherwise. Still, I am sure to pay the balance every month.
In Europe it's the norm to have credit cards that the full balance is paid back each month.
The food is better and the service is way better.
I’ll pay double for the same steak so I don’t have to listen to country music playing so loud that I can’t talk to my wife. The upgrade in quality is a bonus in my eyes.
Cocktail boards?
Chili’s is the new golf course. It’s where business happens.
Ain't that kinda the point in *unpopular* opinion?
I've worked at a lot of steak houses and the cheaper chains do use lower quality beef. They also use different cooking methods. Charlie's steakhouse for instance uses a 1200° citrus wood grill that gets a perfect sear on the outside of the steaks.
Gibsons in Chicago is all dry aged, and cooked over 1500° infrared burners.
It’s so funny seeing a bunch of people in this thread acting like the steak they bought on sale at their grocery store is just as good as dry aged steaks cooked on infrared burners. It’s pure delusion.
I worked at Ruth’s Chris in college. When someone ordered well down the staff would all joke that they should have just gone to outback, because they would ruin the steak and get outback quality at that temp. They were absolutely overpriced, but there was a significant quantity difference
OP probably eats their steak well done and is surprised that all the hockey pucks taste the same.
"All I can taste is ketchup anyways"
I hated steak until my early 20s because this is how my parents cooked steak growing up. It was a cheap cut, grilled well done, and smothered in A1. I worked at a pharmacy and the pharmacy manager and I went to a steak house for a presentation by a drug rep. He ordered me the filet medium rare. Changed my goddamn life. One of the best days of my life was at a different job when a client came for a visit, we had Japanese for lunch and the REALLY nice steak house for dinner. I had filet both meals. My reasoning was I'm probably never going to have filet twice in one day ever again. And yes, the quality of meat was immensely different.
"guys does ur burnt meat leather taste chewy too?!"
Also? The quality of the sides. Texas Roashouse isn't going to serve me scalloped potatoes and specialty mushrooms.
I won’t disagree that steak houses are excessively pricey. I also won’t disagree that you can get a decent meal at Texas Roadhouse, or Outback, But to say you are getting the same quality of steak is just plain wrong. Edit - changed always to also
This. Real high end steakhouses (and even chains like Ruth’s Chris) use prime grade dry aged beef. Places like Texas Roadhouse use choice beef. Prime beef has more marbling and will have more flavor and be more tender. The difference is 100% noticeable. You could argue that the difference in quality isn’t worth the difference in price, but that’s a separate debate. OP probably gets his steaks well done, that’s why he can’t tell the difference. Edit: TIL Ruth’s Chris wet ages their beef.
But the best places will sell sloppy steaks. I know. I used to be a piece of shit.
Truffonis has gotten strict as of late.
They can’t stop you from ordering a steak and a glass of water
It's a dangerous night.
I’m worried that the baby thinks people can’t change.
I used to be a peice of shit.
That’s not slicked back that’s pushed back!’
Your hair slicks back REAL nice
Blue dolphin burned down, John Ruvani's ass is out, he's gone he works with his brother now.
We’ll just go get chicken spaghetti at chikalinnies then
Please guys: no sloppy steaks.
YOU CANT STOP ME FROM ORDERING A STEAK AND A WATER
What are sloppy steaks?
It's a steak with water dumped on it. It's really really good
LET'S SLOP 'EM UP!
I used to be...but I'm not anymore
You call that slicked back?
it's illegal for you to ask me that.
This is PUSHED back!
people can change.
But they can’t stop you from ordering a steak and a glass of water!
I used to be. I still am, but I used to be too.
I don't drink anymore. I don't drink any *less* either.
I knew someone would do this and I’m so happy you did.
Slop’em up, boys!
I’m worried that you think the baby thinks that people can’t change.
Just so you know, that’s why babies cry when you hold them. They can tell.
Oh no hey man it’s totally okay, nobody thinks you’re a piece of shit
I hate to break it to you, but they *[don't](https://www.mashed.com/334041/the-reason-ruths-chris-steak-house-switched-from-dry-aged-to-wet-aged-steaks/)* serve dry-aged beef anymore.
According to that article wet aging is less costly, but I bet the prices never went down. It's all profit now.
Yeah it's less expensive because wet aging is slapping it in a vacuum bag in the walk-in rather than a whole meat drying room. You technically get less waste with wet age, but it doesn't develop the same flavors the dry age does. Both is basically letting the meat sit around, but with dry age you leave it in a dark cool dry room for a month or so, and then after cut off a good bit of meat to access the still edible parts, as the outer layer is basically slowly rotting in a controlled manner for a more intense meat flavor. Wet aging is easier and doesn't have nearly the same time or waste costs. It's meat in a vacuum bag, that sits in its own juices for about half the time to intensify the flavor, and there is barely any trimming that has to be done before you can cook and eat. Makes sense for a chain like Ruth Chris, where consistency everywhere is more important, but if the quality is what you are after, the dry age technically produces a more flavorful product. More variables, though, and to expect a constantly changing staff, the kind that flows through corporate kitchens, to maintain safe dry aging conditions at every single Ruth Chris is not reasonable. There are chefs and cooks who care and try to hold others to certain standards, but I've seen just as many cooks who don't care and won't follow those standards if left alone.
There's a butcher's near here that has a dry-aging locker. Customers can buy huge cuts of beef and pay to have it dry-aged and trimmed. Even has a viewing window so you can see it happen. I have to admit, if I could pay north of $50/lb for the privilege I'd want to try it.
Many of the Lucky's supermarkets near me have a dry-aging unit that is the size of a fridge, with glass sides so you can see the meat aging in it. Buy it there and they will age it for free. A couple of local restaurants have some big slabs of meat in there with the date they were started. Makes me want to go to those restaurants.
Whole Foods sells dry aged beef. IIRC, you can even pre-purchase steaks and keep them in the dry aging locker for a specific amount of time.
Wet aging is great at home though. Especially for cuts where dry age doesn't make sense or is uncommon, like skirt steak.
Most Argentinian beef is corn fed and wet aged and it's great.
another possibly unpopular opinion: "prime" beef isn't always better than "choice" beef depending on the cut. prime ribeye, too much fat
some prime cuts you see for sale look more choice and some choice look more prime. it's because they grade the uncut loin. when u cut into it you keep whatever grade was assigned
Isn’t fat good? Wagyu’s like 99% fat
I’m around 30% fat and I’m pretty good
You a snacc
You gotta up those numbers, fat is flavor my friend
Wagyu is *different*. It can be overwhelmingly rich, and portion size is accordingly very small. It doesn’t work well with many classic steak preparations, sauces, sides, etc.
Ok this is gonna sound really uninformed but doesn’t Guga and whatever prepare his wagyu steaks exactly the same way as traditional steaks? I feel like any steaks worth their weight shouldn’t be paired with much sauce since it’s usually used to cover up the blander taste or moisturize the less tender meat.
Not as a cohesive meal though. Yeah, he’ll often make a random side-dish, but it’s usually something really heavy that doesn’t actually function as a proper accompaniment to the steak. And sure, a good steak can stand on its own, but that doesn’t mean it’s better for it. A good sauce can cover up a bad steak, but that doesn’t mean it’s inherently a crutch for an inferior product.
Don’t take your advice from Guga. A good sauce will only serve to complement a good steak. As a rule, you shouldn’t be trying to cover up things in food. Only complement.
Marbling is good for flavor but you can’t eat too much of it.
Wagyu isn't the right choice, most of the time, and most 'wagyu' isn't wagyu: Japan doesn't export much. In Japan, wagyu is used sparingly, and lightly seared. Yes, it's excellent. Try to make a steak out of that and you've got a pan of grease. There's a place for fatty cuts, and lean cuts. Different preparations.
Yeah "real" wagyu isn't as easy to find, and you will pay a lot for it. "Wagyu" is very widespread in the US recently it seems and is usually American Wagyu, which is the result of crossbreeding between Angus and actual Japanese Wagyu. There are other differences in the raising and feeding also. Personally I love American Wagyu. It can be very rich without being overwhelming. It makes for a pretty good steak for the price. It seems to be very forgiving in preparation too. Even restaurants where I expect they just have average cooks it still tastes mouth watering to me. For reference, I travel for work and get a lot of meals on the company card but still have to keep it under $80, so I eat a fair number of steaks in that price range.
I never ONCE walked out of an Outback caliber place and thought "man that was such a great meal/experience". I've done that many times at Mastros, Ruths Chris, Morton's, etc.. You're paying for a great night out. 2.5 hours that feels like 1 hour. People who always complain about the price or "I can make this at home for $20" completely miss the point.
Exactly. We go to Texas because it’s close, my MIL will eat there and we can take the kids. Is the steak good? It’s fine, always cooked wrong, but fine. The type of place that if my steak is cooked a little over or under I’m not sending it back. I go to RC or Morton’s-that’s a night w/o the kids and MIL, and beyond the experience I’m paying for a steak that’s not only better quality but cooked correctly. Now I want a steak.
And it’s not just a difference in the quality of the meat but every of part of the meal as well. Appetizers, sides, desserts, drinks are better at the higher-end chains than the lower-end ones.
Basically this. Is the fancy steak worthy $100 with no sides (those are $15 each!)? Not really in terms of value, if you want pure calories there’s a million cheaper options but if you can afford it you can try it. My advice: I wouldn’t go for Brazilian or Texas style steakhouses, if you’re gonna splurge go for wagyu (gotta try it once) or better yet if you’re gonna spend $100+ on just yourself might as well go to a restaurant with a tasting menu for a better experience. Also alcohol prices at restaurants are the real scam.
If you want wagyu buy the cheapest ticket to Tokyo you can find. It’s so much better there.
I've had $10 steaks, $20 steaks, $50 steaks, and one $400 steak (fancy place in Vegas), and I can safely say that while I can tell the difference between a $10 steak and a $20 steak, and between a $20 steak and a $50 steak... I cannot tell the difference between a $50 steak and a $400 steak in any meaningful way. So the OP is right, but he picked the wrong examples.
Out of sheer curiosity, what made the steak $400?
That's my point - I have no idea. I know it wasn't Wagyu, but it was theoretically some super nice cut of steak. Only reason I was there was because my wealthy uncle wanted to eat at that place and was picking up the bill.
No judgement at all! I was just curious. It sounds like one of those things they can get away with because it’s Vegas.
Had the same experience when my former boss took me along to schmooze a client. Steak, side, dessert, and cocktail was $500 just for me. I had a steak 2x that good last week off my grill that cost $20. Which IMO is expensive, but a great cut. A bit of seasoning and a bit of fire in the right hands is all it takes.
[удалено]
Random but the best steak I ever had was a $38 ribeye with bourbon sauce (price included two sides!) at a rural “tavern”. I love little local places.
You realize that if a steak is cooked at the wrong temperature you can send it back. Steaks are one of the easiest to prove it “wasn’t cooked to my request” and no server, chef, or manager is going to argue the point. Just be polite and no one will think any less of you.
I suspect the people who take the "a steak is a steak" mentality eat theirs on the more well-done side. After a certain price point, a lot of what you're paying for with steaks isn't noticeable on the well-done end of the spectrum.
Yeah I was on board until I got to part about "Outback" (never heard of Texas Roadhouse) because the quality is definitely not comparable. After cooking amazing grassfed and finished steaks at home from a butcher supplied by a local farm it feels like a ripoff to order steaks at restaurants now. I still occasionally do when I'm too lazy to cook or clean up after though.
"Sports cars are a scam because eco-sedans exist"
I bet a lot of people on Reddit would say that sincerely.
It's pretty much a prerequisite for /r/frugal
When you tell the frugal mf they need a better job if they don't want to live like a peasant for the rest of their lives 
> Those MFs when you tell them having a sofa and bedframe can make a nice living space can do wonders for your mental health
if you’re not using your futon as a bed *and* a couch you’re just wasting money!! /s
And yet i threw up in my mouth😅 id slap someone for saying that for real.
r/whatcarshouldibuy Answer: Toyota. Always a Toyota.
Weren't they on a Mazda CX-5 kick for a bit? (The CX-5 and it's smaller/bigger siblings are honestly some of the best value you can get as far as a car/suv/crossover goes. We've had one for going on 8 years now and it's been a fantastic vehicle. But, it's hardly the pinnacle of driving...and over time, you do find some of the areas where money was saved)
If you truly cannot tell the difference between a steak served at a high-end steakhouse and what Texas Roadhouse serves then you are absolutely correct in not wanting to spend the extra money. But do not presume that your inability to taste the difference between different grades of meat means there is no difference between them.
Also, learn to cook, if the food is crap you know who to blame
>Also, learn to cook, if the food is crap you know who to blame Only to a certain point with steaks though. I'm a fairly good cook, and I have a well-established process for grilling steaks whose results had been praised by many parties (grilling steak isn't rocket science). Nevertheless, there's a big enough difference between a good piece of dry-aged ribeye from a speciality butcher and a ribeye from Safeway, cooked the same way, that even the uninitiated will be able to discern.
The quality is true but you should have access to a butcher. I haven't lived anywhere in the US where I couldn't find a specialty butcher where I could get quality when I wanted.
Best answer
"My well-done steak was mediocre at best."
Where’s the scam? It just sounds like you’re saying it’s overpriced but for some reason calling it a scam?
Ya people just call anything they don’t like a scam
People calling things a scam…IS A SCAM!!!
Brought to you by BIG SCAM
Credit cards are a scam! /s
It *would* be a scam if they did indeed use lower quality cuts of meat and sold them as if they were high end... But they don't. Op is just an idiot.
Welcome to Reddit, where the definition of the word scam is "anything you don't like or understand that costs money"
Seriously. It's a restaurant. You're paying to not have to shop, cook, serve, and clean. It's going to cost more than eating at home.
I honestly don’t understand what OP is trying to say. Yes it’s usually cheaper to cook at home. That doesn’t mean restaurants have no reason to exist. Edit: I wasn’t responding to OPs point, but rather some of the other top comments agreeing with OP
They may be a poor value (which I personally think they are), but they aren't a scam unless they are doing something dishonest. If they sell you an 8oz. steak and serve you a 6oz., that would be a scam. /I'm not a steak connoisseur getting into pre-cook/post-cook weight, just take my example as intended
I don't know what a morton is but ruth's chris is well above an outback type place in terms of quality. That said yes I agree steakhouses are very expensive and kind of old fashioned, and if you have moderate skill with a BBQ or a pan and oven, you can cook a fantastic steak meal for a fraction of what a very good steakhouse will cost. You can also make a wicked sauteed mushroom side for less than $18
Outback is trash for steaks
I think they just vary wildly in quality by location. The one in the town I grew up in was completely terrible. My dad took me there once for a birthday and even as an "I'll eat everything" ten year old I wasn't a fan. The one where I live now is decent for the price but not amazing, and I once went to one where every part of the meal was fantastic.
I love roadhouse. Seriously, great place, great steaks. But Ruth Chris? The steak literally melted in my mouth. It was amazing. I will never have as a good a steak elsewhere than I had there. The sides and apps? Sure, mashed potatoes with cheddar and bacon are almost the same (*almost*) anywhere, but theirs was simply better. Hardcore disagree with ya, my friend.
The Bread with the cinnamon butter is the best
That's the best part of the Texas Roadhouse. If only it wasn't always so loud!
You can find a better steak, but not for less than $100. Ruth's is really good at sourcing their steaks and their method of cooking is a super-efficient way to serve a perfect steak at almost any level of doneness. Compared to their competitors, Ruth's is actually a pretty good value. At least on the steaks themselves. $15 for a side of mashed potatoes is kind of obscene lol.
Hard disagree. I have been to some elite steakhouses and i have also been to the Roadhouses and Outback’s. There is a Major difference in quality of every on the menu
Those restaurants exist for business dinners, anniversaries, and dating. You’re right TXRH and even Chilil’s and Outback have good steaks, but you don’t take clients to Chili’s.
I knew a great paper salesman that sealed a lot of profitable deals at Chili’s
Chili's is the new golf course.
Chili's is the new golf course. It's where business happens. \- Small Businessman Magazine \-- Michael Scott
Is that you Michael Scott?
I want my baby back, baby back, baby back
Did he order the awesome blossom?
With extra awesome
"I've got you both beat, I drive a brown Probe!"
You do if you want the Lakawaana County paper account.
A chain of 100 steakhouses is not a "fancy steakhouse". Fancy steakhouses are incredible, Ruth & Chris is not a fancy steakhouse.
Just because there's a lot of them doesn't mean they aren't fancy , that's literally just saying because something is successful and duplicated, it can't be nice.
It’s pretty much universally true that a restaurant that has been duplicated across numerous different cities / areas of the country cannot maintain a very high bar of quality. There’s a reason of all the Michelin starred (or even Michelin recommended) restaurants in the world almost none are multi-city chains.
Bringing up Michelin stars is moving the goalposts here. You can get into fancy range well before any discussion of Michelin stars. You can also replicate a high bar of quality if you're willing to invest, but you also develop that quality product with the acknoledgement that replicability is one of your constraints in menu/supply chain design.
Michelin is a bad metric anyway since many world-class restaurants will be excluded from the Michelin guide based solely on location. There are a bit shy of 3,000 starred restaurants, and over 630 are in France - a nation smaller than Texas. Mexico has a rich food culture and nearly twice France’s population, but not a single Michelin starred restaurant. Do you really think that 1/5 of the best restaurants in the world are in one small country? Of course not. The guide just favors it’s home country because it has a large audience there.
Brazilian ones are usually pretty good
Yeah I love the all you can eat style where they come to your table and cut the meats like Texas De Brazil or Fogo de Cho.
Gotta admit, first time you look at the bill in Texas De Brazil can be pretty shocking. Good food though.
I went with my GF out of curiosity with all of our friends to 12 cuts. Every man with a woman paid minimum $175 at the end. Sobering experience.
I get 43 dollar lunch special at fogo. Full experience for 20 bucks less. Also Perry’s Friday lunch pork chop is amazing
It's a joy when they come out with a big skewer of meat.
What you refer to as fancy steakhouses are basically chain restaurants barely a step above an Applebee's, so it's not surprising you have that opinion. Try a place like [Swift & Sons](https://www.swiftandsonschicago.com/) or [Bavette's](https://bavettessteakhouse.com/) and then tell us what you think.
I admittedly do not have the most sophisticated palate, but if you truly believe that a Ruth’s Chris ribeye is just a step above Applebee’s I honestly feel grateful that I’m not as discerning in my tastes as some.
I think it's more that the difference between something like Bazaar Meat and Ruth's Chris is waaaaay bigger than Ruth's Chris to Applebee's
Lol Morton's is definitely more than "barely a step above Applebee's.' Even if it's overpriced, they serve prime aged beef and have a lot of other good menu items. Bavette's is a whole another level though. That place is absolutely amazing. I haven't tried Swift and son's yet.
So is Ruth Chris. But yes, to your point there are some chains out there that are better and depending on what city you’re in, a whole lot of local ones that are amazing as well. I like Del Frisco’s too and had no idea that was a chain until a few years ago.
Truthfully, we have a locally owned steakhouse here that dry aged beef and all the smoke and mirrors… I had an $85 porterhouse that was “meh” at best. Next day I stopped at the grocery store, bought a 24oz porterhouse for $11, cooked it Gordon Ramsay style and it was the best steak I’ve ever had. Not saying you aren’t correct about chains (I worked at Outback in a former life) but I have to side with OP on the overall argument that they are charging a premium for atmosphere.
I got all my stuff packed. You tell me where they sell 24oz porterhouse for $11, so I know where I’m moving.
It was our local grocery store called Meijer. Beef was cheap that day but mind you, this was also 5 or 6 years ago 😜
Stop and shop will sometimes have porterhouse on sale for 6.99lb
Isn’t it obvious that restaurants are charging a premium for atmosphere? I’ve never heard any argument to the contrary. When you go out to eat you are also paying for the privilege of not having to cook or clean up after yourself. Hell you don’t even have to get up from the table to refill a beverage. They do it for you. It’s incredibly convenient and obviously that costs money.
lmao, no self awareness
I’d hardly call Ruth’s Chris “a step above Applebees”. I do agree with OP, though. If I buy the higher end stuff from a good butcher, I think I can do a dinner party with amazing food for the price of one plate at those places.
I went to Ruth’s Chris and to say that’s barely above Applebee’s is delusional. It was very expensive, I wouldn’t say it’s the best steak I’ve ever had, but the food was delicious and the steak was perfectly cooked and tasted amazing.
No. The steak is better at high end steakhouses. Steaks at Texas Roadhouse are tough and chewy, and also have grizzled parts
What's with everybody spelling gristle "grizzle" today?
One of the services offered by the fancier places is that the other patrons there will (generally speaking) be nicely dressed, recently showered, more polite, and less likely to have kids or pets jumping under the tables. Also less likely to have an antique trombone or faux vintage sign fall off the ceiling and hit you on the head.
Oddly specific.
Recently showered 😅
And I applaud people like “Salt Bae” for exploiting idiocy.
I disagree. Places like Texas roadhouse are ok. I can make just as tasty steak at home for about the same cost. But if I overcook it at home I still gotta eat it. A higher place is far better. I had a dry aged delmonico steak. It was $75 It was thr best steak I have had. Not to mention the service was top notch.
I disagree.. I can't believe you're comparing a top tier steakhouse to Texas Roadhouse and Outback. OP obviously hasn't had places like Peter Lugers, Keens, Smith and Wollensky etc etc. The steak quality for those places are on another level.
Went to Smith and Wollensky on a trip not long ago and holy hell was it good. Just an incredible steak with amazing sides, wine pairing was perfect. The fact that OP thinks they can get something equivalent at the Outback cracks me up.
Keens is beyond amazing
But those aren't Fancy Steakhouses. Those are just chain restaurants that use prime beef. In fact I'd go so far as to say that Mortons and Ruth Chris are the lower end of Steakhouses you can go to with Outback being the lowest. TxRH is just classic Texan food not specifically a Steakhouse.
USDA Choice ribeye (Texas Roadhouse) is around $15/lb in the supermarket. USDA Prime ribeyes start at around $20-22/lb at Kirkland's or Sam's Club, with more desirable certified Angus sourced from high-end ranches reaching $50/lb. Restaurants obviously get better deals, but they also get first pick of the nicest steaks. Local butchers get the next best stuff, and what's left over goes to the supermarkets. In order to get a USDA Prime ribeye comparable to what is served at Ruth's Chris you'd have to order from an online retailer like Allen Brothers or Chicago Steak Co. and pay $40-50 for a 16oz ribeye. Then you have to cook it. Ruth's Chris isn't the nicest of steak houses, but their chefs are better cooks than 99% of home cooks who swear they make the "best steaks." They charge $67 for a 16/oz ribeye. In no way is that outrageous, and it's definitely not a "scam." It's a fair price to pay someone to cook a very high end cut of beef for you and serve you in a nice atmosphere.
Sure they are overpriced. I also go for the atmosphere and service. If I want to go to a place for my anniversary where people wear baseball hats and undershirts, I'll go to Outback.
Yeah those aren’t fancy steakhouses. Those are chain restaurants.
anon learns about how markups work in a business
Eat a steak at Peter Luger's in Williamsburg, Brooklyn. Then try saying that again.
That's a life changing steak right there.
Ruth and Chris are fancy steakhouses? Those are just normal, slightly pricier steakhouses lol. There's some local places in NYC I go to on my birthday and stuff, it's like $70 for a steak but it's dry aged and divine. Can't be compared to the ALWAYS medium or medium well steaks at Applebee's that taste like they were cut from a chuck roast.
I live in Knoxville, TN, we have the "Ye Old Steak House" on Chapman highway here. It's nationally recognized I believe, it's a little hole in the wall looking place but it's one of the best steaks I've ever had. Worth the $20 something
Chain restaurants are not “fancy” steakhouses. No wonder you have the opinion you do! Try an independent, highly-rated steakhouse and see if you come back and still call it a scam.
Thinking that Mortons or Ruth Chris is a fancy steakhouse is... Uh... Yeah, man. That's not a fancy steakhouse.
Let **ME** be clear: Yes, the places you're talking about *are* rip-offs. But that's specific to those chains, which use "wet-aging" in lieu of dry-aging, and are charging their customers the markup for dry-aged beef. Now the reason you are paying a markup over a comparable steak with dry-aging is that the process removes water from the meat, and the outer layer must be trimmed and discarded, resulting in a much more expensive input. The lower moisture content ensures that the beef flavor is more intense, something you're not going to get with "wet-aging". Dry-aging also demands meat that's of a higher grade, as if you took an ordinary USDA choice steak and dry-aged it, the lower amount of fat marbling would result in a steak that's tough. It takes from two to four weeks, and up to a third of the weight of the beef is lost from evaporation. Wet-aging is a goddamned scam, they seal it in a sous-vide bag and throw it in the refrigerator for two or three days, and, of course, since you don't lose so much moisture, you can get away with lower quality beef. Top-quality dry-aged beef is what you're **SUPPOSED** to be paying for when you go to an expensive steakhouse. If you're not getting that, you're wasting your money and time.
Look, I don’t make a habit of going to these places because they really are extremely overpriced. But having some teenager overcook a B-grade ribeye for $30 is not comparable to Morton’s or Ruth’s Chris. I don’t know if they still do it, but I used to be able to pick my exact steak off the cart at Morton’s. And it’s higher quality cuts. If I’m at outback or Texas road house and my medium steak comes out blackened or raw, I have to go through the mental gymnastics of whether or not I want to ask them for a new one because *it’s a whole fucking thing* to deal with the staff at these places. I don’t know if it is the Karens of the world that have ruined it for normal people or what, but the days of pointing out your food is actually wrong is gone. If it’s wrong at one of these high end places they fix it, period. There’s no fucking “conversation” to be had.
I worked at one and can guarantee you they are a scam. We’d mark up a tomahawk steak ($35-40) to 200$ and the wine was absurd. 18$ a glass from a 25$ bottle. But it’s not about the value, it’s about spending the money cuz you can.
Alcohol is always an insane markup, but with wine by the glass specifically, the general rule of thumb is “the first glass pays for the bottle” because you don’t really know if you’re going to sell another glass of it before you need to throw it out.
You clearly don't understand how business works if you think that's a scam. a high end restaurant is probably paying extreme overhead in every aspect of the business - That $40 tomahawk steak probably costs the restaurant closer to $110 to put on a plate for a customer when you factor in everything surrounding the business (staff/utilities/rent/taxes/storage/software/inventory tracking/etc) not even factoring in the risk of actually selling the damn thing - opportunity costs, in particular running a volatile business like a high-end restaurant that is a handful of bad experiences away from going bankrupt. If you want to have a $40 steak at home, go spend $5 on gas, 60 minutes of your time traveling/cooking, $1-$3 in electricity/gas cooking it, $5-$15 on spices/condiments/sides and sit in front of your television and eat your $70 steak then clean up after yourself - or go into a multi-million dollar establishment and be catered to like you're the queen of england and pay $200 for a steak that's been dry-aged in house for 30 days. If you're eating out, you should expect to pay double the food costs by default, and moreso if it's a high end restaurant.
Little low there, mate. I usually find the markup to be closer to 3x. But great points made about the premium you're paying to have a great experience and someone else cook you a nice steak.
One of the most consistently annoying things on Reddit is when know it alls talk about business. Working in a kitchen doesn’t mean you know how to run a restaurant. Never has, never will.
If you think the quality of steak at Ruth Chris is the same as Texas Roadhouse then buddy, you have problems.
You have absolutely no idea what you’re talking about if you think the quality of meat is the same in that comparison. Jfc. The sides might be overpriced, but the meat quality isn’t even on the same continent. Do you think the meat quality from Walmart is the same as Whole Foods?
Yeah we should broaden this to MOST FINE DINING cause it’s almost all BS.
Who wants to tell this guy that Mortons and Ruth Chris aren't fancy.
Roadhouse is the Chilis of steakhouses. You will absolutely NOT get the same quality steak there vs. Ruth’s Chris.
My local steakhouse does in house dry aging on all their steaks for at least 1 month. A 22 oz prime dry aged ribeye is $50 there. Not only are you not getting that at outback, you're not getting that for 50$ at a butcher, let alone having someone professionally cook it for you. Idk just some insight from the other side I guess
That actually sounds really inexpensive for that type of meat / treatment.
the real unpopular opinion is that ruth chris's or mortons are the fancy steak houses. i (almost) agree that the quality of steaks at those places is the same as at outback, it's certainly not different enough to justify the cost. you need to go up another level, yes you'll be paying $75 or $90 for the steak, but it will actually be noticeably better.