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Started By
Message
Recs for Besh Steakhouse
Posted on 10/4/12 at 9:35 pm
Posted on 10/4/12 at 9:35 pm
Will be going for dinner, anything special I should get?
2
Posted on 10/4/12 at 9:38 pm to TigerTatorTots
A steak. LOL!
I sure as hell hope this is a comp meal. If not, you need to consider about 6 other steak places ahead of this place.
I sure as hell hope this is a comp meal. If not, you need to consider about 6 other steak places ahead of this place.
Posted on 10/4/12 at 9:39 pm to notiger1997
It is indeed a free meal
Posted on 10/5/12 at 5:19 am to TigerTatorTots
Get something that's dry aged and prime
Posted on 10/5/12 at 5:22 am to TigerTatorTots
Get something that's dry aged and prime like the....."$75" strip
This post was edited on 10/5/12 at 5:23 am
Posted on 10/5/12 at 7:57 am to notiger1997
quote:
If not, you need to consider about 6 other steak places ahead of this place.
Besh Steakhouse is disappointing considering the fact that his other operations are so solid, imo. It's overpriced by a lot. The food often is taken one or two steps too far or has something added that isn't needed and takes away from the dish.
Interestingly enough (considering it's located in Harrah's)it pretty much represents what I dislike about restaurants in Vegas.
Posted on 10/5/12 at 8:09 am to Lambdatiger1989
quote:
Get something that's dry aged and prime like the....."$75" strip
Seriously, a $75 dollar strip
Posted on 10/5/12 at 9:26 am to Papa Tigah
I had a $75 strip once, but all it came with was a case of blue balls.
Thanks, I'll be here all week. Try the veal.
Thanks, I'll be here all week. Try the veal.
Posted on 10/5/12 at 9:33 am to TigerTatorTots
Get the filet and ask them to prepare it Pittsburgh Blue for you.
Posted on 10/5/12 at 5:05 pm to Gaston
quote:Elaborate...
Get the filet and ask them to prepare it Pittsburgh Blue for you.
Posted on 10/6/12 at 3:00 am to TigerTatorTots
Just go to Laboca. It would be worth spending the money.
Posted on 10/6/12 at 4:38 am to TigerTatorTots
quote:
A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. The degree of rareness and the amount of charring on the outside may vary according to taste. The term 'Pittsburgh rare' is used in some parts of the American midwest and eastern seaboard, but similar methods of sear cooking are known by different terms elsewhere, including Chicago-style rare and, in Pittsburgh itself, black and blue.
LINK
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