AbeBeta
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Heisenberg;4283691 said:I've been to a kobe steak house a couple of times and I just never felt like it was worth the money.
tough to judge on what you are getting sold at a steakhouse. Their business is buying low and selling high, so you likely got the cheapest thing that could be sold as kobe. Also, like the bison that others mentioned in the thread (but for different reasons), kobe is going to be ruined if cooked too long.
I have bought kobe from my butcher -- I paid about $50 a couple of small decent filets. A quick sear on both sides and I could cut it with a butter knife (or my fork). Pricey? Sure, but worth the cost. Doubt I'd pay for three times the markup at a restaurant though.