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Can't believe I never saw/read this Rick interview

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1073waaf said:
What a verbose pig. I went to a Morton’s Steakhouse in Virginia once. I would describe the experience as “pretty good”.
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JerkStoreJ said:
Not just steak, filet mignon. The girliest cut there is.

Morton’s is obviously a place for tourist rubes and 80 year old lawyers but still, imagine going to any “real” steakhouse and ordering the filet. And doubly so when you’re there on business and don’t want to look like a faggot.

The only time it’s acceptable for a man to order a filet mignon is at a wedding reception when you have to choose between that and the vegetarian dish.
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Morton's, Ruth's Chris, they are all good premium places, they may not be the Old Homestead or Peter Luger's but they are serving prime meat. As for the filet being a girly cut, what qualifies it as that? What is better? The other side of the bone strip or a rib cut? I like Filet, I prefer it from a porterhouse so it is dry aged, but a good filet is definitely not a girl's steak, unless it is 6 ounces. I agree it is less flavorful, but Rick ordering it and having it well done makes him trash not femme, at least in my eyes. Different opinions I guess.

Just saw it, sorry.
 
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covidcumia said:
Morton's, Ruth's Chris, they are all good premium places, they may not be the Old Homestead or Peter Luger's but they are serving prime meat. As for the filet being a girly cut, what qualifies it as that? What is better? The other side of the bone strip or a rib cut? I like Filet, I prefer it from a porterhouse so it is dry aged, but a good filet is definitely not a girl's steak, unless it is 6 ounces. I agree it is less flavorful, but Rick ordering it and having it well done makes him trash not femme, at least in my eyes. Different opinions I guess.

Just saw it, sorry.
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The filet mignon you see on the menu at most restaurants is for women. As you say, it’s small, like 8ish ounces and has way less fat than anything else so it will have much less flavor for that reason. Its also nice and tender and easy to chew for babies.

And yeah, places like Morton’s, Ruth’s, etc aren’t “bad” per se, they’re just overpriced chains for idiots who want to be “fancy” and don’t know any better. You can get the same steak or better for half the price at a local joint.
 

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covidcumia said:
Morton's, Ruth's Chris, they are all good premium places, they may not be the Old Homestead or Peter Luger's but they are serving prime meat. As for the filet being a girly cut, what qualifies it as that? What is better? The other side of the bone strip or a rib cut? I like Filet, I prefer it from a porterhouse so it is dry aged, but a good filet is definitely not a girl's steak, unless it is 6 ounces. I agree it is less flavorful, but Rick ordering it and having it well done makes him trash not femme, at least in my eyes. Different opinions I guess.

Just saw it, sorry.
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I agree with both of you to an extent.

If I'm not somewhere that specializes in steak, I always get the filet. Never thought of it as "Girly", but I get his reasoning.

With that said...

I went to a VERY nice steak joint and ordered the pork chop like a boss.
 
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Rumbler said:
I agree with both of you to an extent.

If I'm not somewhere that specializes in steak, I always get the filet. Never thought of it as "Girly", but I get his reasoning.

With that said...

I went to a VERY nice steak joint and ordered the pork chop like a boss.
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I feel like the filet is like the old Ronny B joke about half slices.

“I’d like a steak but it’s just too much, do you have half steaks?”
 
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guest said:
The filet mignon you see on the menu at most restaurants is for women. As you say, it’s small, like 8ish ounces and has way less fat than anything else so it will have much less flavor for that reason. Its also nice and tender and easy to chew for babies.

And yeah, places like Morton’s, Ruth’s, etc aren’t “bad” per se, they’re just overpriced chains for idiots who want to be “fancy” and don’t know any better. You can get the same steak or better for half the price at a local joint.
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You can't get the same at every local place, if your fortunate enough to live around NYC like I was, you have no use for Ruth's Chris or Morton's despite their use of prime meat, because I had 50 places, but if you fly in to Milwaukee and the local rubes tell you Hooligan's is a good "steakhouse" I'll take the Ruth's Chris and a certainty of a prime steak over the unknown.

As for the "nice and tender" being for the babies, that's exactly why they dry age other cuts, to make them tender, there is no practical difference between the strip or filet on a Luger's porterhouse with regards to tenderness. The strip is as tender as the filet side, but the strip has a richer iron taste. The filet is not for babies, but rather spenders, people who don't prefer tend to cite its lack of flavor, your the first to ever complain it was too tender. I guess that's why they have Texas Roadhouse and Outback, some people don't prefer tender. The average steakhouse guy gets the filet 50% of the time, when I've been with people that mention the "prime rib" in a place I assume they've never dropped 500 on great steak place. They've never has classic sides you expect, or great carpaccio, all finished with crème brule. I know what makes a good meal and I know some people that always take the flavor of the rib, me I like a filet probably half the time.
 
Easily_Remembered

Easily_Remembered

It looks like she don't have an ass crack lmao
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I like how the guy asks Patrick ONE fucking question, and gets enough material in response for the entire article.

Damn, this was 8 years ago .... Petey Rick even looked normal back then. Crazy to think what trajectory his life might have taken had he not chosen to signal that one particular virtue on 9/11/18.
 
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