# How on Earth is a 10 oz New York strip steak worth $42.99? **URL:** \ **Category:** Cafe Society\ **Created:** [August 12, 2017, 7:30pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459 "2017-08-12T19:30:09Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Stringbean](https://avatars.discourse-cdn.com/v4/letter/s/d6d6ee/32.png) [@Stringbean](https://boards.straightdope.com/u/Stringbean)\ **Post date:** [August 13, 2017, 5:42am UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/21 "2017-08-13T05:42:57Z")
It’s probably a lot like scotch. A $200 bottle of Blue Label is worth every penny over a $40 bottle of Black. But, for me, nothing above $200 is worth the premium. Some people pay thousands. ---
**Author:** ![Siam\_Sam](https://avatars.discourse-cdn.com/v4/letter/s/d78d45/32.png) [@Siam\_Sam](https://boards.straightdope.com/u/Siam_Sam)\ **Post date:** [August 13, 2017, 5:45am UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/22 "2017-08-13T05:45:23Z")
I recently paid $44.50 for a steak at the excellent [3660 on the Rise](http://3660ontherise.com/), where we went for the wife’s birthday. Sure, everything’s expensive in Hawaii, but most people are unaware that Hawaii is home to one of the largest cattle ranches in the US, the [Parker Ranch](https://en.wikipedia.org/wiki/Parker_Ranch). EDIT: Yes, it was a damn good steak too. ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [August 13, 2017, 8:35am UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/23 "2017-08-13T08:35:59Z")
You said it was a fantastic steak. I don’t know if you found the dining out experience twice as good as Outback, but some people must. ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [August 13, 2017, 9:23am UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/24 "2017-08-13T09:23:04Z")
A lot of business gets done at steakhouses which means someone else is paying for the meal. Once you get an expense account, you realize there’s an entire world of restaurants that largely exist because someone else usually pays. ---
**Author:** ![MichaelEmouse](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/michaelemouse/32/101_2.png) [@MichaelEmouse](https://boards.straightdope.com/u/MichaelEmouse)\ **Post date:** [August 13, 2017, 1:50pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/25 "2017-08-13T13:50:52Z")
> [@treis](#): > > The most expensive steak i had was a $140 7oz strip steak and it was unbelievably good. It was clearly better than any of the 30-40 dollar steaks ive had. > [@Carol\_the\_Impaler](#): > > I ended up getting the 10 oz New York strip for $42.99. Granted, that was a fantastic steak. One of the best I’ve ever had. But $42.99?? I see that I missed that part of your post. I realize that describing how something tastes can be difficult but in what way would you say it tasted better than other steaks you’ve had? ---
**Author:** ![D\_Anconia](https://avatars.discourse-cdn.com/v4/letter/d/67e7ee/32.png) [@D\_Anconia](https://boards.straightdope.com/u/D_Anconia)\ **Post date:** [August 13, 2017, 2:32pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/26 "2017-08-13T14:32:37Z")
> [@Common\_Tater](#): > > Not just steak, beef in general. Roughly $5 a pound for ground chuck. Only $2.19/lb here, nowhere near a beef producing area. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [August 13, 2017, 3:25pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/27 "2017-08-13T15:25:14Z")
One of the best meals I ever had was at a restaurant with menus that never mentioned price. I did a good job hiding my shock when I looked at the check, but I’d go back in a heartbeat. ---
**Author:** ![Fiveyearlurker](https://avatars.discourse-cdn.com/v4/letter/f/da6949/32.png) [@Fiveyearlurker](https://boards.straightdope.com/u/Fiveyearlurker)\ **Post date:** [August 13, 2017, 3:25pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/28 "2017-08-13T15:25:34Z")
> [@silenus](#): > > What **igor** said, plus the fact that it requires a very high heat source to properly cook a steak like that. Your home equipment probably can’t get past 500 degrees, while most good steakhouses have grills that hit 800-1000 easy. Those suckers ain’t cheap. > > I like great steak, so I’m willing to pay the price. The difference between Delmonico and Sizzler is…vast. Sous vide plus a torch has changed my steak game immensely. ---
**Author:** ![Common\_Tater](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/common_tater/32/13846_2.png) [@Common\_Tater](https://boards.straightdope.com/u/Common_Tater)\ **Post date:** [August 13, 2017, 3:56pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/29 "2017-08-13T15:56:27Z")
> [@D\_Anconia](#): > > Only $2.19/lb here, nowhere near a beef producing area. For quality ground beef or, the floor sweepings stuffed in a chub? There’s some truly rasty stuff out there. It’s sometimes tough to make comparisons, there’s 70/30, 80/20, etc, ground round, ground chuck, and “whatever”. ---
**Author:** ![Common\_Tater](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/common_tater/32/13846_2.png) [@Common\_Tater](https://boards.straightdope.com/u/Common_Tater)\ **Post date:** [August 13, 2017, 4:00pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/30 "2017-08-13T16:00:08Z")
> [@kayaker](#): > > One of the best meals I ever had was at a restaurant with menus that never mentioned price. I did a good job hiding my shock when I looked at the check, but I’d go back in a heartbeat. One thing that was nice about Yoorup the restaurants are required by law to post a copy of their menu (and prices) outside. Saves embarrassment for everybody. ---
**Author:** ![friedo](https://avatars.discourse-cdn.com/v4/letter/f/8edcca/32.png) [@friedo](https://boards.straightdope.com/u/friedo)\ **Post date:** [August 13, 2017, 5:06pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/31 "2017-08-13T17:06:50Z")
> [@Carol\_the\_Impaler](#): > > What on Earth would justify such a price? You paid for it. ---
**Author:** ![LH75](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lh75/32/4438_2.png) [@LH75](https://boards.straightdope.com/u/LH75)\ **Post date:** [August 13, 2017, 6:23pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/32 "2017-08-13T18:23:12Z")
> [@silenus](#): > > What **igor** said, plus the fact that it requires a very high heat source to properly cook a steak like that. Your home equipment probably can’t get past 500 degrees, while most good steakhouses have grills that hit 800-1000 easy. Those suckers ain’t cheap. > > I like great steak, so I’m willing to pay the price. The difference between Delmonico and Sizzler is…vast. As you know, I live in Omaha. We take our steak very seriously here. We all have our favorite steak houses. Mine is [Brother Sebastian’s](http://brothersebastians.com/) Locally owned and known for great food. My wife and I ate there last week. A ribeye for me, a filet for her, a bottle of wine and dessert was $125.00 with tip. We have eaten at Ruth’s Criss in KCMO and Prime at the Bellagio. We agreed that both of these places put out a good steak, but at outrageous prices. ---
**Author:** ![treis](https://avatars.discourse-cdn.com/v4/letter/t/bc79bd/32.png) [@treis](https://boards.straightdope.com/u/treis)\ **Post date:** [August 13, 2017, 7:26pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/33 "2017-08-13T19:26:30Z")
> [@MichaelEmouse](#): > > I see that I missed that part of your post. I realize that describing how something tastes can be difficult but in what way would you say it tasted better than other steaks you’ve had? It was absurdly tender and a small bit of it was ridiculously flavorful. Best way to describe it would be like condensing the flavor of 4 steaks into the most tender steak you’ve ever had. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [August 13, 2017, 7:38pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/34 "2017-08-13T19:38:23Z")
I’m not into steak. It’s ok, fine, alright but I don’t love steak the way steak lovers love steak. Give me the pork or salmon every time. I’ll always request chorizo or picadillo or al pastor over carne asado tacos. Szechuan chicken instead of Mongolian beef, please. Steak is pretty much just wasted on me. However, to head off the ‘you just haven’t had a _Gooood_ steak’ people attempting to talk me out of my clearly established preference as well as satisfying my own curiosity, I give a high end cut a try every couple of years. Primehouse (formerly David Burke’s) here in Chicago is the place. Dry aged on premises (request a tour of the aging room!) for up to 75 days, it’s probably world class stuff. The ribeyes start north on $60 and $200 per person is quite easy to hit with an app, a side and a couple of drinks. I eat it and it is ok but I do wonder if that arctic char is any good, though. ---
**Author:** ![mixdenny](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mixdenny/32/2962_2.png) [@mixdenny](https://boards.straightdope.com/u/mixdenny)\ **Post date:** [August 13, 2017, 7:54pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/35 "2017-08-13T19:54:01Z")
My current go-to steak is the sirloin at Ruby Tuesday. $12.99. You can cut a good one with a fork and I have done it a few times. 2 bucks more to add the fantastic salad bar. Dennis ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [August 13, 2017, 8:13pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/36 "2017-08-13T20:13:07Z")
> [@jnglmassiv](#): > > I’m not into steak. It’s ok, fine, alright but I don’t love steak the way steak lovers love steak. Give me the pork or salmon every time. I’ll always request chorizo or picadillo or al pastor over carne asado tacos. Szechuan chicken instead of Mongolian beef, please. Steak is pretty much just wasted on me. > > However, to head off the ‘you just haven’t had a _Gooood_ steak’ people attempting to talk me out of my clearly established preference as well as satisfying my own curiosity, I give a high end cut a try every couple of years. Primehouse (formerly David Burke’s) here in Chicago is the place. Dry aged on premises (request a tour of the aging room!) for up to 75 days, it’s probably world class stuff. The ribeyes start north on $60 and $200 per person is quite easy to hit with an app, a side and a couple of drinks. I eat it and it is ok but I do wonder if that arctic char is any good, though. Yeah, some people are like that. Lobster and crab are totally wasted on me. Don’t even ask, I’m not interested. At least surf & turf doesn’t appeal to me, which makes my wallet happier. I’ll probably have a world-class steak every 6 months or so. Between Delmonico, SW Steak, Jean Georges Steakhouse, Prime, Carnevino, CUT, The Country Club, The Steakhouse, CraftSteak, Morel’s and the rest we cycle through in Vegas, I am well served. ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [August 13, 2017, 8:18pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/37 "2017-08-13T20:18:38Z")
> [@Fiveyearlurker](#): > > Sous vide plus a torch has changed my steak game immensely. I do a reverse sear, which is a similar principle. Steak is about the easiest thing you can prepare at home and get similar results as very high end restaurants. ---
**Author:** ![doreen](https://avatars.discourse-cdn.com/v4/letter/d/858c86/32.png) [@doreen](https://boards.straightdope.com/u/doreen)\ **Post date:** [August 13, 2017, 9:33pm UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/38 "2017-08-13T21:33:29Z")
> [@BigT](#): > > But my local Western Sizzlin (in a nearby town) ages their steaks. And they do not even approach the most expensive steaks in town. They have the same $25 limit on the upper end that most places have. And I never see sides for more than $6 or $7, though usually just like $4. > > I actually question whether food can even be good enough to justify an over $100 per entree price tag. Surely you hit diminishing returns before that point. > > Of course, I like my steaks at least medium, so what do I know? I don’t know where you got the idea that Western Sizzlin ages its steaks, but at those prices I’m sure it doesn’t - and there’s the issue of their FlameKist® cooking method and Gold Dust® seasoning. Registered trademarks for cooking techniques and seasoning mixes don’t tend to go along with aged steaks - and certainly not But yes, the combination of food and service can absolutely be good enough to justify a $100 per person price tag. Maybe more, but I’ve never gone anywhere that was more expensive. It doesn’t mean it will be worth it to everyone - but if I want to buy a 7-9 oz filet mignon from Pat La Frieda, it will cost me 33.75. Which I will have to cook myself. The $48 filet mignon at Harrah’s Steakhouse doesn’t seem so bad in comparison ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [August 14, 2017, 1:47am UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/39 "2017-08-14T01:47:38Z")
> [@doreen](#): > > I don’t know where you got the idea that Western Sizzlin ages its steaks, but at those prices I’m sure it doesn’t - and there’s the issue of their FlameKist® cooking method and Gold Dust® seasoning. They are probably ‘wet aged.’ Whether an enzyme soak, possibly under vacuum, qualifies as aging is debatable but [it is a thing](https://www.mychicagosteak.com/steak-university/2016/04/28/comparison-of-wet-aged-steaks-to-dry-aged-steaks-whats-the-beef/). I noticed that 80/20 ground chuck was $2.49/lb while shopping today. ---
**Author:** ![D\_Anconia](https://avatars.discourse-cdn.com/v4/letter/d/67e7ee/32.png) [@D\_Anconia](https://boards.straightdope.com/u/D_Anconia)\ **Post date:** [August 14, 2017, 2:21am UTC](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459/40 "2017-08-14T02:21:25Z")
> [@Common\_Tater](#): > > For quality ground beef or, the floor sweepings stuffed in a chub? There’s some truly rasty stuff out there. It’s sometimes tough to make comparisons, there’s 70/30, 80/20, etc, ground round, ground chuck, and “whatever”. 80%, no chub. [Previous page](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459.md?page=1) [Next page](https://boards.straightdope.com/t/how-on-earth-is-a-10-oz-new-york-strip-steak-worth-42-99/793459.md?page=3)