Ode to the 70's Steakhouse


 
Robert T

Robert T

TVWBB Guru
Kim and I love to eat out. We always have a wonderful time. But we were talking today about the old fashioned restaurants that were around when we were kids. The kind you got to go to maybe once or twice a year. No fusion or fancy colors, just good food and a lot of it. You remember them. The places your parents loved. So tonight we decided to attempt to make an old fashioned restaurant meal. It started by seasoning a rib roast with salt, pepper, garlic powder and onion powder. I have to say this roast cost a significant chunk of change but it was all good.

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On the grill. I left the vents open and the maverick read about 340 for the cook.

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Turned at about the hour and fifteen minute range.

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Put some bakers on the other grill.

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After two and a half hours removed to rest and then carved some steaks.

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Served with some definite old school sides like shrimp cocktail and Ceaser's salad. Also some artisan bread that we cut in half and brushed a questionable garlicy buttery spread we bought at the grocery store. Also served with some Aus Jous or however you spell it...

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A really great meal. Tried to replicate the old restaurants of our childhood and I think we did a pretty decent job.

Thanks for looking and have a great week!
 
That meal looks good in any era! The way I look at it, culinary trends come and go, but good food is good food.
 
Salivating. I remember Prime Rib Night at quite a few restaurants growing up. My dad liked an end piece, but I always went for inside piece, medium-rare. ALL the good stuff on the baked potato. Maybe a trip through a salad bar, preferably with those chilled plates they had in a cooler at the beginning of the line. Real blue cheese dressing with big hunks of cheese. And....just maybe....one of the adults would have a Grasshopper (up) at the end of the meal.

Good times. Thanks for the walk down Memory Lane.
 
Monty House said:
Salivating. I remember Prime Rib Night at quite a few restaurants growing up. My dad liked an end piece, but I always went for inside piece, medium-rare. ALL the good stuff on the baked potato. Maybe a trip through a salad bar, preferably with those chilled plates they had in a cooler at the beginning of the line. Real blue cheese dressing with big hunks of cheese. And....just maybe....one of the adults would have a Grasshopper (up) at the end of the meal.

Good times. Thanks for the walk down Memory Lane.
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Yes Monte! That is the memory exactly. Couldn't replicate the salad bar but yes that is the way it was!
 
Great post!
I'll have the King cut, the rarest you got. The lady would like a queen cut, medium. Is sangria included in the price?
 
That's what I'm talking about! You mastered the cook, I wouldn't have tried that but you make it look easy. That just might be this Christmas' dinner. Excellent!!!
 
That looks like a rare treat!

I have a hard time ordering when I go out, or even recommending a steak house to anyone. A couple weeks ago someone from out of town asked me to recommend a good steak house; I thought real hard & then said "my house" :)
 
Robert, that if insisted plate is a thing of beauty! But I do have a question; when cooking a standing rib roast, how do you do so if say... (My wife) wants her meat medium well? The rest of us like it medium rare to RARE. Is this possible to achieve when cooking a standing rib roast? Again, yours looks excellent, thanks for posting!
Tim
 
Tim K said:
Robert, that if insisted plate is a thing of beauty! But I do have a question; when cooking a standing rib roast, how do you do so if say... (My wife) wants her meat medium well? The rest of us like it medium rare to RARE. Is this possible to achieve when cooking a standing rib roast? Again, yours looks excellent, thanks for posting!
Tim
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Tim the end cut is always done more than the middle but if you really want a medium well piece off a medium rare roast I recommend cutting a steak off and putting it in foil with some aus jous and putting back on the grill until done to her liking.
 
Robert you woke up some old memories with this post. Growing up in the Midwest where beef was king I can remember going a couple of times a year with my parents to a good restaurant and having a meal just like yours, you just can't get that anymore, but you two nailed it.
 
Boy did you and Kim bring back the good old memories, like everyone said I remember doing that with my folks. You guys hit that over the top awesome job.
 
That looks great. Same memories are coming back. We did the standing rib roast for Christmas a few years ago in the oven and it was great. Not hard to do but would be much better when done with charcoal. Thanks for the memories.
 
Robert,

That's not just a memory where I'm from. Saturday is still prime rib night at Wisconsin supper clubs.

I do believe your results look better than I can find in a restaurant.

Jim
 
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