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Message
re: Filet at ruffino's?
Posted on 9/22/15 at 6:46 am to Martini
Posted on 9/22/15 at 6:46 am to Martini
You're not eating them rare enough. Filet turns to bark with too much heat, but if you eat it like meat sushi (tataki) it's glorious. The fire you cook it with should not change the internal temp at all. I find most nice restaurants pull off a damn nice blue rare steak. It's almost the only cut you can eat that way though.
1
Posted on 9/22/15 at 8:32 am to captainahab
quote:
Don't want to pile on but not a Ruffino's fan either.
Sinatra Baby will be in here before long... come out of the woodwork Ruff!
Posted on 9/22/15 at 9:20 am to Motorboat
I've never had a bad meal at the Lafayette location.
Never eaten the filet either though
Never eaten the filet either though
Posted on 9/22/15 at 9:24 am to Gaston
quote:
You're not eating them rare enough.
Gotta agree....pittsburgh or black n blue is the way to go with a filet.
Posted on 9/22/15 at 9:51 am to ProjectP2294
quote:
I'm a guy, I don't order a filet at restaurants, so no.
Not 100% on what you mean by this, but I do agree with this statement for the most part. I only order steak at steakhouses. Best bang for your buck and least likely to overcook it at a steakhouse. After you've had a steak overcooked (not at Ruffino's), its hard to convince myself to order it again. And I can do a steak pretty well at home for 1/3rd of the price at a restaurant. And Ruffino's has a lot of unique, really good dishes. I always try to get the house specialties at restaurants so I always end up with a really good meal and something different from what I normally get
Posted on 9/22/15 at 10:06 am to Upperdecker
I just think its a waste. I prefer the NY Strip because it , to me, has much more beef flavor. But to each his own. My wife and kids eat them so I'm buying them one way or another.
Now I will cook a whole tenderloin and eat that way but even that I prefer a good standing rib roast.
Now I will suggest this. Board Sauce
I had the pleasure of meeting Adam Perry Lang and I mentioned his board sauce was posted on here a couple years ago and I loved it. I pimped the board but could not for the life of me remember who posted it. But whoever did thanks because I've been doing them ever since as I prefer to serve steak family style anyway.
Now I will cook a whole tenderloin and eat that way but even that I prefer a good standing rib roast.
Now I will suggest this. Board Sauce
I had the pleasure of meeting Adam Perry Lang and I mentioned his board sauce was posted on here a couple years ago and I loved it. I pimped the board but could not for the life of me remember who posted it. But whoever did thanks because I've been doing them ever since as I prefer to serve steak family style anyway.
This post was edited on 9/22/15 at 10:11 am
Posted on 9/22/15 at 11:03 am to Motorboat
quote:
Sinatra Baby will be in here before long... come out of the woodwork Ruff!
Son of a bitch I can't enjoy my day off without being ripped on this wonderful site. All kidding aside, love the constructive feedback, it only makes me stronger. I'll check with my chefs on the filet complaints although I've been receiving outstanding compliments on our steak products. Friday night we served 825 people in a 5 hour timespan so I can see where service could slip on a couple of tables. That's no excuse but please let me know what table you sat at and who was your server so I can take care of the issue. My cell is in my history so feel free to text me any feedback so I can send y'all some goods.
Posted on 9/22/15 at 1:27 pm to Trout Bandit
I went Sunday around noon for brunch and had a really good meal. A couple of my family members had the filet and no one had any complaints. I had the shrimp and grits, which were pretty damn good. It was the first time I've gone to ruffino's in a few years, but it was excellent.
Posted on 9/22/15 at 3:04 pm to SinatraBaby
quote:
SinatraBaby
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