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A good steak in the city

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    #32
    ?Cee?view
    Registered Users Posts: 2,848 ✭✭✭?Cee?view


    Addle wrote: »
    ???


    He is the owner along with the chef, his wife/partner.


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    #33
    Addle
    Registered Users Posts: 4,812 ✭✭✭Addle


    The actor/comedian?
    How did I not know that.


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    #34
    ?Cee?view
    Registered Users Posts: 2,848 ✭✭✭?Cee?view


    Addle wrote: »
    The actor/comedian?
    How did I not know that.

    He just looks like him. Not him.


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    #35
    Addle
    Registered Users Posts: 4,812 ✭✭✭Addle


    That's a coincidence.


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    #36
    Zzippy
    Registered Users Posts: 14,166 ✭✭✭✭Zzippy


    Redo91 wrote: »
    It arrives on your table cooked rare. You just leave it on the stone longer if you like it done more. It’s not rocket science. If you’re not a fan of good steak then yes it is a place to avoid...

    In fairness, unless you know exactly how long to leave it until it is cooked to your liking, that's a load of cobblers. You don't know the temperature of the stone for a start, and unless you keep cutting into it to check it's easy to leave it on too long. Then you don't have a warm place to rest it, and if you do rest it, the rest of the table is finished their dinner while you're just tucking into your now cooled self-cooked steak.


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    #37
    biko
    Registered Users Posts: 81,220 ✭✭✭✭biko


    I got the steak on a stone in Gemelles too.
    Although I liked it, it was more of a novelty for me than something I'd do all the time.


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    #38
    cooperguy
    Registered Users Posts: 2,650 ✭✭✭cooperguy


    ?Cee?view wrote: »
    Completely agree. The idea of a steak dripping all over a stone seems pretty repulsive and a bit of an anachronism really. It was a novelty 10 to 15 years ago.





    Agreed. Aldi's meat really is superb. Their 30 day aged steaks are gorgeous!
    You should try dry aged stuff. Its on another level!


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