Well, first it's $25 for a steak and for all-you-can-eat shrimp. And a choice of a side (like a baked potato), garlic toast, soup & salad bar, and a beverage.I’m skeptical that I’d be happy paying $25 for a Truckstop steak.
$25 for a steak . No problem
$25 for a Truckstop steak ? I don’t think so.
I've always been a fan of Certified Angus from Meijer. My wife has told me that some of my steaks rival high-end restaurants (not to brag), because of how I prepare it. I now use reverse searing; and that puts out some of the juiciest steak you will ever eat. One thing I will say about my family tho... I can screw up the steak to medium or undercook it to purple, and it's still enjoyed.I spent a lotta years in all aspects of the restaurant industry, so I know how it works behind the curtain. I trained as a chef in a French kitchen, managed fast food chains, manager, Executive Chef, and Chef de Cuisine in high end steak and other restaurants, and know what it's like obtaining ingredients for the day's menu from various suppliers and direct from farmers.
Many people don't mind eating a steak (or other meat) that's been frozen. Some can't taste the difference (unless they do a side-by-side taste test, then they can), and that's fine. But to me there's a world of difference. When you freeze something, the water molecules crystallize and expand, sending little ice shards through the cell walls of every cell, ripping everything to shreds at the cellular level. When you thaw that and cook it, it tastes different. Many people can't taste the difference or it's not enough of a difference to matter to them. But I think for the most part, when people turn their nose up to "truckstop steaks" it's not because it's inferior meat, but because it's frozen, even if they don't know why it's not as good as other places. But I digress.
$25 for a frozen Porterhouse and a boatload of shrimp (I can disappear some shrimps, lemme tell ya), I'd do that. That's a good deal.
Incidentally, my grandfather always told me, "You'll never be disappointed with the best." So, kind of in the same ballpark on that one. And he's mostly been right on that.
As for Ruth's Chris and places like it, an $80 steak is worth every penny if you can appreciate dry aged beef. If you can't, like if you can't tell the difference between a fresh and a frozen steak, then there's no way you should spend that much on a steak. Same with Wagu or Kobe beef.
You and my husband have the same tastes!!!Ah the Porterhouse Steak. NY Strip on one side and a tenderloin filet on the other. Throw in some shrimp and that's a good day.
On the other side of the spectrum, other than John, are there any Ruth Chris fans here ?
I don’t think I could enjoy an $80 steak either.
Regardless of who was paying.
I believe it was .Was that at the old Skelly at exit 132? That was a great truck stop restaurant.A strange aside.
I had an omelette in DeForest Wi where the flavors just popped in my mouth. It would have been in the early 80s but I remember that meal like it was yesterday.