Thread: Journey of Meat - Rama 9 Soi 41 (Near The Nine)

What did it cost you?

3700 .....

For 2 of you?
That doesn't seem so bad, but what do I know.

Lovely.

Thanks for that.

Unfortunately I never get over to that side of town.

Whoa!! Thats like 120 bucks for steak for two... How much do you have in savings bro you are always eating out. Damn lucky you are I guess.

Alfreds is probably San Francisco's oldest and most beloved old style steak house. Its prices have gone through the roof but still are less than that joint. Have a look. Got to have some class and atmosphere for those kind of prices..

Menus ? ALFRED'S SF

Originally Posted by CSFFan

The steak was ordered medium rare but came out like this....the waiter said it was medium rare, but I had to disagree....maybe our chefs can chime in with their opinion. However, they re fired the monster and it was perfect.

I am not a chef - but for me hell no. That is raw to blue.

Originally Posted by aging one

Whoa!! Thats like 120 bucks for steak for two...

I thought I'd treat the wife, she deserves a chance to try something new....though I doubt we'll be back.

Giant portions of beef with starchy/cheesy sides could hardly be anything 'new' for someone who lives with you.

How about a healthy low-cal salad, steamed fish or curried vegetable soup?

Originally Posted by nidhogg

I am not a chef - but for me hell no. That is raw to blue.

yep, maybe a bit too rare.

but, beef and lamb are the only meat that are safe to eat rare on the inside.

if you're going to be spending that kind of money on beef, it would be a waste to over cook it and miss out on its best taste, IMO.

Originally Posted by CSFFan

The aftermath...

You didn't eat the vegetables.





Only joking. How many grams was the steak?

Originally Posted by stroller

How about a healthy low-cal salad, steamed fish or curried vegetable soup?

I've posted up tons of pictures of those....

Originally Posted by Luigi

How many grams was the steak?

Wife said it was about 700 grams. A giant T-bone....

Nowhere near medium rare.

Very easy to see the temperature. The center needs to be the colour brick red.

Originally Posted by Bogon

For the money you paid, I would have kicked up a fuss.

I cut the steak so the meat would show nicely and asked the waiter (who honestly was very knowledgable) what he thought the temp on my steak was...he said medium rare from remembering our order, but after looking at the steak immediately picked up the plate to be returned to the kitchen. No muss, no fuss and it came back perfect.

Damn nice looking T-bone. Too expensive for me.

Being from Pennsylvania, if and when I'm in a decent steakhouse, I always ask if they've ever heard of "Pittsburgh Style".
Very rarelyl they have.
In Pennsylvania they do though and I love it that way.
Basically it means: Black and Blue.
Charcoal layer on the outside and raw on the inside.
Not easy to do I've been told and you need a very hot stove.
But the 3 or 4 times in my life that I've had it done correctly, it is awesome. (IMO anyway)

Best steak i ever ate at a restaurant was at Vlads Restaurant in Melbourne. If They gave that to me, I would've told them to take it back and cook me another. At that price they should not be making mistakes. That is poor control.

Originally Posted by Hugh Cow

If They gave that to me, I would've told them to take it back and cook me another.

This! I would not have allowed them to refire the steak. No way, once it is off the heat the juices start to come out of it and it is not the same. One thing that a steakhouse should never botch up is the doneness.

Originally Posted by Bogon

Form the original picture, it looks like they cooked it on a too high heat because the sear on the fat on the outside looks like charcoal.

I think you've put your finger on it. Add to that the steak may have come directly out of the chiller.

With all that dry aged quaity meat, I can't help wondering why they don't sous vide it. I suppose they weighed that up against the marketing ploy of choosing your own steak.

Originally Posted by Maanaam

I can't help wondering why they don't sous vide it.

Maybe they don't have a thermometer?

Maybe the chef was a woman? She was on her phone last night to her "friend" dikie.