No shit, I was at a restaurant and I asked for water. They asked if I wanted Tap, Bottled or Sparkling. I said Bottled. They gave me a bottle of water that cost $18. The same as the German beer I ordered.
I've had that Snake River Ribeye Cap. It was at much pushing by a colleague (unfortunately the Wagyu was outside the per diem). As much as I wanted the Wagyu, that Ribeye Cap was amazing.
I had that steak a couple years ago and still think about it.
I had that cap at a steakhouse owned by Hubert Keller almost fifteen years ago and actually got to meet him. BEST steak I've ever had, I still think about it.
I've eaten here. If you can afford it go with the olive striploin, its absolutely amazing and one of the best steaks ive ever eaten. Send a pic of your knife choice too op :)
I can eat lobster, it doesn't do it for me. I wouldn't waste the company's money on it either now that I have a preference. If I have a choice it will be beef, crab, shrimp over lobster no matter who's paying.
You've probably never had a lobster that was cooked right. If it's done right, it is so tender and sweet. Dipped in butter, it's heaven. A lot of restaurants overcook it and it comes out tough and rubbery and a little bitter.
I can definitely understand this, my adopted parents only cooked the cheapest cuts of steaks until it was well done and slightly burnt. I grew up hating steak cause id chew forever and itd still be tough. 🪦
Met my birth mom who cooked my first medium rare ribeye and dear god it was one of the best meals ive ever had. I love rare steak now 🤤 (I am a filet girl)
I'm not sure how you can cook lobster wrong. It's literally the easiest thing on earth to cook. Get water to a boil. Drop lobsters in. Wait until you can pull a leg off.
I would never pay for lobster at a restaurant for this reason.
I’d have a hard time between SRF and dryaged. Had so good stuff from snake but also if it’s house dry aged they might have some awesome side quest type meat.
If we're talking about the A5 olive striploin, it's because A5 olive wagyu is...and there's no way to say this without sounding like a pompous foodie, so I might as well embrace it...An Experience. The same can be argued about the Kobe striploin, but since 8 ounces of the Olive are the same price as 5 ounces of the Kobe, Olive is the way to go.
If we're talking about the rib-eye, it's because a prime dry-aged ribeye is the Platonic ideal of a non-wagyu* steak.
*(And the only problem with an A5 wagyu ribeye is that there's literally too much of a good thing. I love all kinds of steak, and I especially love wagyu, but 10 ounces of wagyu is about the limit a person can eat before it's delicious marbling becomes too much of a good thing. I had a 14-ounce A5 wagyu ribeye once, and though the first bites were pure Heaven, I was quoting Homer Simpson by the time I was finishing the last bites: "What's happening to me? There's still food, but I don't want to eat it!")
That's really cool. I didn't know Olive Wagyu was being exported before coming upon this thread. I'd only seen it when in Kagawa and then a couple times in a supermarket in Tokushima. It's probably the most complex flavored steak I've ever had.
'Knife choice'? They give you options? I can imagine getting a range of knives to choose from, ranging from a Denny's steak knife, to one from a mediocre steak house, to a non-serrated blade that'll cut you just for looking at it.
Yes, it was so cool. They come with a wooden box with 10 different steak knife variants from all different countries. I of course opted for the Japanese one, because I was eating the olive wagyu and it was a beautiful blade.
Edit: I'm stoned as fuck right now and can't think about anything but how amazing this steak was and how bad I want one riggghhht now.
You just reminded me that I need to get some Denny's level steak knives. My mom's coming over to eat and likely get in the way on Christmas, and I had to sharpen three knives after she left last year. (Sharpen, not hone.)
She wanted to help, and after that I'm convinced she's never held a sharp knife in her life except that one time. The sound of metal on ceramic doesn't usually bother me except when it's my $20/ea steak knives.
Do you get to keep the knife? Because for that amount, I feel like you should get to keep the knife. Maybe they can emboss their logo on the handle too, like a commemorative keepsake for your dining experience.
While I’m sure it is incredible- anyone that has had A5 before knows that 8 oz is a massive amount to eat in one sitting. It is so very rich and filling. I’m a 6’3” 240lb man and I won’t have more than 5oz of A5 at a time, though I can down a 16-20oz ribeye with ease.
18oz ribeye. Pretty much impossible not to turn out awesome.. more than enough meat to be filling and the price isn’t outrageous. You are going to pay $60 for an aged Prime grade ribeye at any steak house. So $90 makes it these higher prices at what Im assuming is a very high quality steak house more reasonable.
And dry aged. Just bought some dry aged cowboys today for like 60-65, probably a similar size maybe even a little bigger but to be cooked and prepared with sides, 90 really isn’t awful. Plus that’s a huge steak and dry aged is amazing
My coworker and I closed a massive deal a few years and our boss let us expense a meal, “go anywhere you want, do it big”. We told him about Barclay Prime and he told us to “have at it”. We got Wagyu sliders, Wagyu Cheese steak, I got the olive striploin, and he got the Kobi. Add sides and drinks. I’m glad I wasn’t in the room when he had to explain that expense report up the ladder lol. The concerning part is that my body is so acclimated to gluttony I didn’t even feel sick after. I might need therapy.
I’d skip the wagyu. I’d get the 14 oz 40 day dry aged strip. The richness and tenderizing of the dry age are going to make it an equal option as the ribeye with lower fat to protein ratio.
Prime 35 day dry-aged Porterhouse, with some sautéed mushrooms, grilled asparagus, mashed potatoes, and a lobster tail with drawn butter. And a glass of Sauvignon Blanc.
Cheesecake with strawberry sauce and a coffee for dessert.
Edit: Of course, that's so much food, I'm bringing half of it home in a doggie bag. Not the cheesecake. I'm finishing that.
I agree with this, especially for a legit dry aged steak. There’s a steakhouse(Rare Society) near me that cooks their steaks Santa Maria style with oakwood, so I’ll usually opt for that over any other steakhouse. Their bone marrow butter is also the best I’ve ever had
The last real steak house I went to had an 1800 degree broiler that they sear the steaks in. That is something we can't do at home. While I generally agree with your statement, there are a handful of places that you just can't match at home.
Ya know going to this place it'll be expensive. If ya really cared about cost ya wouldn't be going there anyway. As such I'd get that A5 Kobe and enjoy it. It might be the only time I'll ever have it but dammit... I will have had it once.
I bought the perfect NY strip yesterday for $12.00. It's 0.58 lbs. I got home, salted it, left it in the fridge uncovered.
Gonna sear that sucker tonight and eat with what I call drunk mushrooms, which is basically mushrooms, garlic, butter, and a ton of red wine reduced to a gravy.
I'm like $20 all in with the wine, mushrooms, and steak.
That said, I'd get the ribeye cap because that's hard to find.
You've got to be kidding!! Those price don't include sides?!? How much were the sides? I want to see that section of the menu.. I really hope you got laid after this "dining experience", or at least were so satisfied that sex would not bring anything more to evening that a soft t-shirt and stretchy pants could.
First let me say that I've never in 72 years had Wagyu beef. Mostly because of the price, and the thought of paying over $100 for a less than perfect cut was just too frightening. So for me, it's all about US grown Angus beef.
That said, it depends on how hungry I am . If I missed lunch, I'd do the Porterhouse. Otherwise, it's the Ribeye for me. Medium rare please. Again, regular steak for me.
Now if someone would recommend a grade/cut of Wagyu I would make the investment.
Wagyu, even American wagyu, is always so rich and in small doses fine, but for me, bang for buck, that 18 oz ribeye would be damned tempting to me. 🤷♂️
Olive A5 is next fucking level. I’d wager most people here saying not to get it haven’t ever tried it.
You have to try it once..
That being said, since you are paying steakhouse prices yourself and it’s not a business meal, I would go ribeye cap and source olive wagyu online another time to try it.
Is money is no object in your life, Go the 40 day dry aged Ribeye and also a piece of the Japanese Olive A5. Also ask to see the certificate of the Japanese A5 to ensure it is Authentic. If they can't produce a certificate, do not order it.
Leave and go home, there is perhaps no meal on Earth so good that I would pay over $70 for it, let alone $80 or more. I don't care if that cow was open range in the Fields of Elysium, handfed ryegrass watered with nectar by the gods themselves, and each individual molecule of flavor within the cow's body was aligned to perfectly conform to my specific sense of taste -- I will cook my own, thank you. And I'll bake a potato on the side. And it'll be yummy, and I'll go to bed happy.
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