Eat a steak, save a cow.

[Dannyalcatraz]

Voltaire: “Common Sense is not so common.”

Common folk saying: “If it ain’t broke, don’t fix it.”

I’ve seen those sayings at war in the restaurant biz too many times to count. The Achafalya River Cafe was a successful Creole restaurant until it was bought by a giant agribusiness that tried substituting its own products for ingredients. Gone within a year.

One of my Mom’s cousins had a successful restaurant in NOLA. After years of hard work, he decided to take his wife on a much deserved long vacation. While they were away, his manager “tried out some things”, initiating a downward spiral that killed the business.

A really great cook ran a nice southern-style diner with creole flourishes, and made some of the best damn hand pies I’ve ever had. Due to family issues, they had to move or close down a few times, but they always came back and thrived. But in their last location, they took the pies off the main menu: they were available by pre-order or catering only. That building now contains a breakfast & brunch place.

On the POSITIVE side, a guy who used to work in one of NOLA’s more famous restaurants opened a little creole restaurant near us. After 10+ years of success, he sold it to his employees. That place is still busy as hell, and they’re getting ready to have their 2nd generation of kids working the business- one of the original employees’ daughters runs the place now, and her family is almost old enough to start helping.

 

[Morrus]

Common folk saying: “If it ain’t broke, don’t fix it.”

Sure, but the flip side of that is "Don't ever try anything new", and we don't want that! I guess for progress to happen there have to be both successful and unsuccessful ideas.

 

[Umbran]

Sure, but the flip side of that is "Don't ever try anything new", and we don't want that! I guess for progress to happen there have to be both successful and unsuccessful ideas.

I think the flip side of that is, "If it ain't working, fix it." You try new things when the old things aren't working. It isn't like we lack for things that aren't working well to drive innovation.

 

[gnarlygninja]

There was a Tx-style BBQ place I frequented that went through at least 4 ownership changes over 20+ years. Each new owner kept the staff and paid for the recipes- smart, because the place was ALWAYS lines-out-the-door busy at lunchtime, and none of the successors were even Americans. (3 different Korean families & one Egyptian guy with a silent partner.)

Every incarnation, the transition was virtually seamless. The Egyptian guy wanted to expand the menu, but he did so very intelligently: he started offering daily specials.

A year into that version, though, the Silent Partner decided he wanted to own an Asian restaurant. He closed the BBQ joint, replacing it with an Asian buffet. 6 months later, that buffet shuttered.

I want the Silent Partner’s idiocy to be clear: not only did he kill a thriving business, he didn’t have to do that to try out his idea. There were at least 2 other empty restaurant suites in the same strip mall.

Imagine going into the bank and talking to a loan officer. You’re launching a new Asian buffet. The banker asks about loan collateral and restaurant business experience, and you tell them you own a 20+ year old successful BBQ business…that you’re going to replace with the buffet.

Smash the two together, I've had great Cambodian Texas BBQ. The owner looks like he could have stepped out of King of the Hill.

 

[Jahydin]

Thanks, now I get it ...

Would you mind explaining? Maybe I'm a little slow, but in no way does this make sense to me.

 

[Jahydin]

For those that like NY Strip, how do you prepare it at home? I've tried cooking them on my cast iron like I do all my other steaks (high heat + baste with butter + herbs) and they've always ended up dry and bland. I only have good results with my Sous Vide.

 

[Whisper-Kitten]

For those that like NY Strip, how do you prepare it at home? I've tried cooking them on my cast iron like I do all my other steaks (high heat + baste with butter + herbs) and they've always ended up dry and bland. I only have good results with my Sous Vide.

I never do super high heat. I have always found that medium high is about the tolerance for steaks on my stovetop. Which come to find out have variations so you have to adjust due to that. You can't beat a sous vide steak though. Low cook in the oven with a good reverse sear comes close though.

 

[gnarlygninja]

Medium heat, flipping frequently but really just sous vide it.

 

[Waterbizkit]

I don't have a favorite really, I'll eat the whole damn cow. All the cuts have their place. Here and now though...

Picanha, medium rare. Or... all-in it tomahawk ribeye, medium.

And, as a coffee nerd, I had to comment re: drinking black makes you "hard as nails." If that's their reaction then you know you're not dealing with a coffee nerd if nothing else.

Sugar and dairy (or dairy substitute) cover up tasting notes from terroir and possessing.

I hate myself for even typing that sentence. Good lord...

A good, classic espresso makes for a damn fine milk drink though.

 

[payn]

For those that like NY Strip, how do you prepare it at home? I've tried cooking them on my cast iron like I do all my other steaks (high heat + baste with butter + herbs) and they've always ended up dry and bland. I only have good results with my Sous Vide.

Salt and pepper. I’ve gotten into reverse sear. I’ll do a little butter and rosemary during the finish.