I have no reason when I can, and enjoy, cooking steaks rather than going out. I have little reason to go out to a restaurant unless it's something I can't easily cook at home (e.g. Anything cooked with a wok).
I grew up in the 70s, in a household with many kids supported by one working father and a stay-at-home mother. To make ends meet my mother made everything from scratch. Potatoes and vegetables was grown in the backyard. A lot of fish, picked berries and wild game put in the freezer every fall. Supplemented us the whole winter. Restaurants was almost out of the question. My parents had zero disposable income. They still took us out to eat once a month. Although exiting for a kid, the food was crappier than at home. Later in life I asked my mother why they took us out to eat at all, when they really could not afford it. "So you kids would learn how to dress well, behave well, and show excellent table-manners in an unfamiliar setting at other peoples places". She was right. Those lessons were more important than the food.
I also grew up in the 70's, albeit in an upper middle-class family with only two children. My father was an attorney and mom was a registered nurse. My parents never had to struggle financially however we were always taught good manners , respect for others as well as ethics and morality and whether we were at the family table or in a restaurant we also learned table manners and good behavior as well. Your point is valid and well said!
6 лет назад+8
That sounds like my parents, except for the wild game. I was well into my teens by the time my parents could afford to take us all out with any regularity. But they had us dress sharply and behave well when we did go out as a family.
I love a good steak but the cost is cheaper if you do it at home, so you can get more for your money. Funny how some price hikes are due to not enough rain, but when rain returns to areas later, the prices never go down. It's like there's a one-way check valve on prices.
Paul T I agree 100% I am the worst cook in the world but even I can throw a ribeye on the grill and it will be a lot cheaper and as good as any restaurant. tbones are a little harder though for me because they seem to cook unevenly.
I agree Paul. Steak prices are high and when I do eat steak which is rare for me (once every 3 months or so), I cook them myself due to it being more affordable to do so. I order small thick sirloins typically and sear them in a hot skillet for just a tad before throwing them in the oven for a bit more time. Fast overall as I like my steaks medium rare, and they taste just as good as what I would get at a steakhouse like Outback or Longhorns. I feel for these restaurants and used to like them, but I'm not paying around $18 for a 12 oz. sirloin meal when I can get the steak and sides for a lot less from my local grocery store not to mention the tips, etc. that come with dining out. When I dine out, it's for food I can't make as well from home such as chicken wings, reubens, etc.
originalhgc The restaurant I work at had a negative yelp review because the king crab legs they had would be cheaper if bought at a grocery store. Well....duh.
The true nature of the steak house is shifting to special places serving high end beef where it’s a special occasion to go there for most people. People are willing now to pay 100$ for a steak but it’s going to be a special experience of a cut of super prime grass fed farm to table cattle that has been dry aged for between 60 and 180 days and the prepared by a world class chef. That is what will survive is those people with integrity about what they serve. I will gladly pay for a 14oz 120day ribeye at a true steak house because I know what I’m getting would cost me about as much to make at home if not more. It’s not just the steak either it’s the experience for the Connoisseur of enjoying how much time and care went into developing the flavors then dressing and preparing the steak for you to enjoy.
phroz - Well, not with every meal, certain broths, for example, are better if made in large batch. Also, some types of pizza are made with higher temperatures, than what normal oven is capable of. Steaks have the best quality/price ratio when made at home, but for Chinese food, it is probably not worth the time to make it at home (I prepare them at home, but I have no takeout nearby).
@@NightRanger77 not really. Some stuff takes a lot of work. Just about anything takes more work than a steak. For a steak at home, all you need is a nice skillet or a cast iron pan, or a grill and a few minutes of your time. If you were craving something like a meatloaf, it would take a lot more time to make. Same for a lasagna, etc. Plus, your results will be 99% as good or betteras the restaurant (assuming you don't overcook it). Better if you use something like organic grass fed beef, which I'm fairly certain that most steak houses don't serve, unless it's some fancy expensive steak house most of us can't afford.
@@petrmaly9087 plus, we also have those water cooking things (I forgot what they are called) that cook the inside of the meat to get perfect rare type steak, and all you need to do is sizzle it for a couple of minutes on each side.and you could pretty much get perfect steak every time.
The chains they mention are kind of shit. Sorry, when I think "Steakhouse" I do not think Ponderosa or Outback, and I think people are staying away from them for the same reason the stay away from Appleby's, TGI Friday's etc. GOOD local steakhouses are still popular; it's hard to get into many without a reservation.
For me, I had three disappointing steaks from Outback. Three poor visits is typically enough for me to stop going to a restaurant entirely, since it shows a consistent quality problem.
Yeah, when they mentioned Bonanza (which disappeared from the St.Louis area Long ago!) & Ponderosa, my first thought was "Those aren't (weren't?) steakhouses!"
I'd ask for patio seating right in front of them. I may even watch a RUclips video on how it was it was butchered before making it's way to the steakhouse. Upon it's arrival I'd sing my favourite love song to it before eating my steak without breaking eye contact once with my audience.
In a classic move, a chef/owner in Toronto had enough of protestors. He sold steak, but also elk, venison, caraboo, ostrich, and other exotic meat. He had a bay window open and he cut the meat in front of the protestors outside. He then went to the kitchen and cooked the meat. He then sat in full view of the protestors outside and ate the meat.
NeverEverClever Great point! In this two tiered, "winner take all" economy where the middle class is shrinking, and the average workers wages are also shrinking or stagnating at best, the market for steakhouses is ALSO shrinking. Unfortunate side effect of "trickle down" economics.
KAGExPredator 1 out of 2 American workers make LESS than 30,000 dollars a year. Meanwhile the cost of living continues to RISE. Millions of workers over the last few decades have seen their wages stagnate while others are earning less. The Middle Class has been dying a slow, painful death since the 1980's.
Deray Krause it's kind of funny, but McDonald's is slowly becoming a legitimate burger place. Not gourmet, certainly, but their new offerings that use real beef patties made to order are really good for fast food standards. In a few years talking shit about McDonald's might be out of style. For steakhouses, though, it's all about local places. Longhorn can be good, but chains are not a good indicator of the health of the high end beef and barbecue industry. The best places in the country are family owned businesses with 1-3 restaurants that have been family owned for 30 years or more.
Disappearing because they are over priced and usually over cooked steaks. I'll buy my steaks at Costco and grill them ten times better than these steak houses can. Plus for my $40-50 at Costco, I can get 5-6 good sized NY Strips at least 1" thick. I get 5+ meals for the price of one at the steakhouse.
I agree generally, but not everyone can make a good steak. And there are times when nobody wants to deal with the prep & cleanup. Adding: a good steakhouse can make a good steak. If they can't, don't go there
I will say that learning how to cook is pretty easy these days though. I can understand the not wanting to prepare it and clean up as being a little daunting, but with the vast access to different methods of preparation one can become a good cook.
Steakhouses are NOT disappearing. Chain restaurants are shifting to the much easier to scale and more profitable QSR (Quick Service Restaurant) business model. This whole video is based on a complete fallacy not at all supported by actual reality. The notion that consumer demand for steak is disappearing is an utterly preposterous lie.
I go way back with steakhouses, before the chain stores came along. They always had animated neon signs depicting a guy in a chef's hat tending a big steak on an open fire. The soft glow of the neon revealed a packed parking lot. You knew right then, you're in the right place.
While I don't think steakhouses are going away anytime soon, the bad ones definitely are. Also there is a definite trend towards people eating healthier and also people really like fast casual dining. Also if you know what you are doing preparing a top tasting steak at home is amazingly easy and as much as people spend on kitchens these days, they really should be doing that more often.
venom5809 you do realize the biggest reason why a lot of restaurants are shutting down is because they can't pay their employees. Retail Industries and restaurant Industries make a very small amount of profits and if the minimum wage keeps going up they will eventually have to shut their doors for good.
I used to be a huge steak guy, big slab of medium rare meat. However after travelling alot around the globe, experiencing food quite different from what i am used to. I now eat a steak maybe once every 2 years, i do probably eat the same amount of meat but my taste buds now want alot more than only steak. Asian food as spoiled me. Back in the day when i was lazy i would throw some french fries in the oven and throw some patties on, nice easy meal. Today if i want an easy meal i make a wok of some sorts. I have become heavly asian influenced in my way of eating.
Many restaurants of all types and sizes are in danger because their employees are self deporting back to Mexico and beyond. The owners are being prosecuted this go around for exploitative management and federal code violations, as they should be. They gotta go!
*venom5809* I Love to cook but I also love to be cooked for once in a while. I have a $13.00 steakhouse I eat at and also a $100 steakhouse I eat at on special occasions. I know where to get good deals on steak so I get everything from 1 pound Chuck Eye to 4 pound bone in Tomahawk steaks.
Yea as if we're any different... hmm no rather the media thinks they can change us change the way we think, but they're disappointing in that quest every time and yet they still try. I guess how dumb they think we all are, they really are that dumb themselves!
Saw the headline "steakhouses are disappearing" and thought to my self, huh, Ruth's Chris, Mortons and Capitol Grill are shutting down?! Then I heard them say Outback and Pondorosa, after I pulled my self up from the floor dying of laughter I moved to the next video. I heard all I need to hear from this video.
ShyPoke millennials are the reason this places are closing down because they don’t want to work so they cannot afford to eat at this places.😂😂😂😂😂 the truth why you think places like chili’s Olive Garden came out with the 2 for 20 deal? To get this people bussines and they can stay afloat. I wish baby boomers never die bro because they are the ones moving this economy brother😭😭😭😂😂😂
it sucks i am grouped with the "millenials," I have do debt, a great job and live within my means. cant say that for all of my age group. Most millenials are soo lazy they would rather protest then actually work. heaven forbid they get their hands dirty for once.
NOTHING to do with so-called " *_millennials_* ", per the following video, in 2008 you would need $3,700 dollars to raise just one cow each and every year... ruclips.net/video/De3XjqPVa0g/видео.html
caveman "no, moron", using butter makes a 'well done' steak as tender as a medium steak, and is requested OFTEN by those costumers who know. It has ZERO to do with the quality of the beef, as anyone who is serving steak in a restaurant knows, if you serve shit then you will be shutting your doors within months.
Not really. Some olive oil, salt, and pepper are all you really need to make a good steak depending on the cut. If you're using butter it's because the cut is too tough.
In one section you say steak houses are closing because people are watching their diets and because people are concerned with the treatment of animals but in an earlier section you said one of the reasons they are closing is because demand for US beef is at an all time high and the cattle industry can't keep up with demand! How can the problem be lack of demand and too much demand? I'm just saying😁. Klaus
Steakhouses are disappearing because of the MIDDLE MAN??? Price of beef on the hoof is about $1.50 a pound.......middle man comes in, buys, and when it gets to the stores, it's $8.00 a pound??? MIDDLE MAN is making all the money
meatboy7223 When I was little, dad used to buy 1/2 a lamb, and just store it in a freezer. Takes about 2 weeks for our family of 4 to eat it up... It's waaayyyyy cheaper per lb...
The ones closing are the ones with cheap cuts of steaks that are way over priced. The one I go to is packed with dry aged streaks that are never soaked in butter.
Actually it's the corporate "chain" steakhouses that are disappearing, Mashed. High end or unique steakhouses like NYC's Peter Luger aren't going away anytime soon. They are doing just fine. Their Porterhouse is fucking AWESOME....Worth the $60.
I think a big reason steakhouses are struggling is that they've by and large forgotten the most important thing, the one thing a steakhouse must get right: properly cooking the damn steak. I hate paying for a steak that's prepared worse than I can do at home. I go to the steakhouse for the atmosphere and because I don't feel like setting off the fire alarm cooking a steak at home. I'm willing to pay for the experience, but what I expect in return is a tasty meal. When I don't get that, I don't come back.
The rising cost of beef is due to the more globalized market we have in the US. The beef industry found more money to start sending surplus beef to other countries, especially the growing middle class of China. They stretch their supply far. However, now that droughts have hit, prices have done up, instead of scaling back from Asia and focusing on the US market, they are keep the stretch wide and making consumer pay more. Theres also other things but I leaving a minute after writing this.
Beef is mostly locally consumed. There are too many laws that get in the way for anyone to do much exporting of it. The growing middle class in China eat chickens and pigs raised in China. They buy a large percentage of the world's soybean crops (including American crops) to feed to their chickens and pigs.
TJ, all the guy said was TR makes a good steak at a good price, which is true. You took that and ran about well done sirloin, pregnant women, and steak snobbery in general. TR does indeed make good steaks, for a lot less than 150 bucks. They have excellent T-bones and Ribeyes, and will cook them as rare as you want. I like high end steaks too, but there's nothing wrong with someone enjoying a good, moderately priced steak dinner at the roadhouse. They make fantastic dinner rolls too.
Rich Sutterfield Haters gonna hate (i.e. TJ) - TR is okay, I have eaten there many times, but the Local LongHorn has eclipsed them, not sure if our LH is an exception to the rule, not but a few dollars more than TR, but certyainly a much, much better steak. Going this weekend to place in ATL called Little Alley for my Wife's Birthday, supposed to be the best there is, of course expensive but confirmed to be Authentic Kobe Beef - Gonna see if it is worth 2.5 times what I pay at LH - In any case, still only for special occasions. My Steak House of choice is LongHorn.
nodozz2 think I’ve been there once, definitely a good meal. There’s a SaltGrass nearby that my family goes to, and (admittedly Idk much about steaks at all) a full meal is usually very nicely. Desserts are also pretty satisfying.
I do not care what the price of a meal is, or how bad the economy gets you show me a restaurant going out of business and I will show you a nasty place that had poor management and served garbage for food.
True but too simplistic. Operating costs can force a good restaurant out of business, especially if the rent they pay becomes unsustainable. They can in theory relocate but that's not a simple as it sound as location is always an important factor.
I've come to that realization too. I'll take a 6oz sirloin over a burger from just about any restaurant let alone McDonald's. I refuse to spend ten bucks on horrible food when I can spend fifteen bucks for a steak
Heck, I used to Love a nice thick Sirloin, but some years ago the supply houses started skinning nearly every speck of fat off of them and now they cook up like shoe leather!!! I asked at a local butcher shop about getting one that wasn't over trimmed like that and was told they actually do that at the supply houses!!! They're brought to the butchers that way!!!
He's full of crap. They take the cap off the top sirloin and cut it into cap steaks. If they're behind enough on burger sometimes they'll even just throw it in with the rest of their trim to grind.
I think a big thing for me is that most steakhouses just kind of suck. If it's a franchise based restaurant, typically they suck. The best steakhouses are local and only have one location. Not to mention, I can buy prime quality steak 5 minutes from my house and I'm better at cooking steak than most line chefs.
why would i go to a steak house for 30 bucks a head when i could go to sams club and buy a six pack of good steak and beer for one the price of one person...
Meh. It all depends on how much a person costs where you live. Up here, people are pretty expensive. I mean, you're gonna pay a premium for a delicious person. But let me tell ya buddy, it's worth it.
Ruth's was too noisy for my tastes last time I went there. I think I heard every scrape of a fork on the china plates, ever clatter and drop. The ceiling and floor were not sound absorbent. The steak was good, but not noticeably better than one made by me at home.
We went to Ruth’s Chris steakhouse, and granted they are high establishment, but their steaks are in the $50 to $60 range. Then you add potatoes, veggies, salads and drinks or wine, it was almost $500 for 4 people. We only had one drink per person and shared a desert. I didn’t think it was going to be that high, although I don’t know if I can grill the meat better than they did. I don’t think the home stove, oven or the backyard BBQ can get super hot, as their grill can. Their steak tasted really good. You also enjoy the atmosphere and the service which you obviously pay for and are included in the price. It was for a special occasions, but it will be another 10 years before we go back there.
In Taiwan, we have lost Outback, Ponderosa, Sizzler, and for cheaper rent (apparently) TGI Fridays has moved into a far-away high floor of a department store where I'm not willing to park there anymore to go in. We still have a local chain "Smokey Joe's", but their opening time doesn't coincide with my work dinner break so I haven't been there for a while. Younger people have already grown up thinking "this is expensive" and don't expect to eat this regularly--and can't afford it, for the most part. An "important meal" for me, is whatever I want. I don't expect to treat guests or anything. Sometimes I just want steak or similar food. However, I understand that there aren't enough customers to keep the place running just for the few times that I want it. Now, if I want steak, I buy from Carrefour or Costco and make it myself. (And I'm 48 years old--not a millennial). Similarly, there are local "steak" restaurants that cater to Taiwanese flavor, by putting the steak on a hot-plate, hiding noodles underneath and offering a choice between thick black pepper sauce or mushroom sauce. (The quality of the meat itself is hidden by the sauce that you lather it with). I am completely not surprised that these places are failing. I remember sometimes going to Applebee's when I grew up in USA a little over 20 years ago. VERY GOOD video, Mashed!!!!
Why pay outrageous prices when it's so easy and inexpensive to cook a great steak dinner with all the trimmings at home? We get all our meat from our local butcher, there's none better at any price. For $20 I can make (for two) a spinach salad with home made dressing, NY Strip steaks with a mushroom and onion pan sauce, popovers, asparagus (in season) or green beans, popovers and a fantastic chocolate dessert...with enough leftover for an awesome lunch the next day. It beats even the finest of steak houses.
brian pontiff probably vegetarian propaganda I personally love going to Outback and it's booming here in Phoenix so I don't know what the hell they're talking about
Steak is easy. Buy from a local butcher that buys whole cows (USA raised). Get 1inch thick strip steak, t-bone, or ribeye that is no more than $8.00/lb. Add olive oil, Worcestershire and salt and pepper or your favorite dry rub like Montreal seasoning (marinate for 1hr). Cook on med/high heat charcoal turning once. Let rest for 5mins. Enjoy with potatoes, veggies, and beer/wine. 1 meal at home cost less than $12, or at a steak house more than $40 or $50 plus tip. Experiment, experience, and enjoy.
This must have been a propaganda piece from PETA or some such. Pondarosa died because of poor management and poor standards, they failed to modernize over time as all businesses must do. And though there are still a couple of independent versions around the company died years ago. Several of the steak houses mentioned continue to grow and thrive. High end steak houses catering to the rich also continue to expand and new ones pop up all the time in growing metro areas. Steak and beef cuts are the largest section on any grocery store meat department or butcher. Claiming people are eating less meat is a vegan fantasy. Yes, some Americans are trying to be ore healthy but not all. And the fact it every other week science changes its mind as to the importance of red meat in our diets. Last, there is no mention to the impact of Food Network and the internet. People have learned to be better cooks because of Food.com, other recipe sites and shows and cooking at home has become a hobby for many people who otherwise would have gone out instead. As to all those who like to say I can do this at home cheaper misses the point. There is literally nothing I can't make at home. I'm a very good cook, as is my wife and our adult kids. No one goes to a restaurant for low prices. They go for convenience, speed or an experience. Or sometimes because they just don't want to cook. Some people can't cook or have never learned to do so well, but thats not the same thing. Claiming you don't go out because you can buy it and cook it at home is not news, not new, not even noteworthy. Its a lame excuse. If your not into having the experience then don't pay for it. Restaurants were never intended to be cheaper than cooking at home, not ever. Anyone who has tried to get into a Logans, Lone Star, Texas Roadhouse, Long Horn or the many other steak chains at 6PM on a Friday night knows that there is no shortage of people wanting to eat out. Its not uncommon to wait over an hour at any of these places to get in. Try showing up at the Chicago Chop house at 7, 8 or even 9 without a reservation and they will turn you away. Some of those higher end steak houses have weeks long waiting lists. Again this who story was propaganda at best but ore likely just bad reporting and lazy wishful thinking.
@@DietBajaBlast what!!! do they slaughter the animal ,and skin it, gut it, cut it aswell as cooking it. A lot of times restaurant do that so you buy alcohol, and throwaway appetizers from the expired food.
Why go to a Steak house for an overpriced piece of meat when I can go to a butcher and get it for a lot cheaper and more meat, I dont mind putting in some work into my meat, thats what gives it flavor.
Yep. Everybody here saying they get good meat at the supermarket cracks me up, they don't have good taste and should probably do what I do with wine...just admit you don't have the palate for it and move on.
*Review of Gene's Steak House. We sat at our table and then I nipped off to the toilet to throw up. Someone beat me up near the second stall. I was hit from behind with a box of menus from another steak house. I sauntered back to our table without a care in the world. The waitress arrived shortly thereafter. She was recovering from lap-band surgery and asked if I would share my pie with her. We departed at **9:10** and drove 300 miles without talking.*
this is for those who watch and then read the comments because they may not be sure of what they saw. I own a restaurant and could talk on this subject quite awhile, but another thing is that way more people eat out than ever and the choices are many. Having multiple options on the menu is critical, but they still have to be good. If McDonald's relied on hamburger's instead of coffee, salads, and Egg McMuffins, they'd be done. Would you say they era of the hamburger was over? Next, it's very difficult go find help to master or at least complete the many orders it would take to profit. This is true of the independent family casual place, as the skills that were handed down through time are going away and are replaced by central commissary specialization. In the case of "American Food", this leads to a very cheap quality and slowly the switch to one style with many options, like Chinese,Mexican, or subs. Oh, and having a crappy British accent this time didn't make you sound smarter.
I raise cattle and I'm not getting a 20% increase. Damn prices have dropped on the hoof. Goddamn shipping is eating up the margins on everything. From cattle to cucumbers. The government gets its piece of all of it.
Another reason is sous vide. All the chain "steakhouses" don't cook the steak. If you drive up to a steakhouse and you don't smell it, they aren't cooking. The meat is resting in a bag in hot water. It may be cheaper, but it is not better.
I've had Outback where the steaks were amazing. Recently closer to home, my last 3 orders of $130 plus have been complete shit. Medium rare served 80% raw and Medium Well served charred to a crisp on the same order in Mansfield TX. These places are disappearing because they dont know how to hire someone that knows how to cook steak properly. Plain and simple. It's fairly pathetic that the mark of a decent place around here is a burger cooked properly. Never steak.... Utterly pathetic hiring practices. Other instances I've ordered pickup, only to get home and every steak be overcooked, dry and inedible without steak sauce, to something as simple as a baked potato being burned to a crisp somehow (never seen that shit before...ever). Nevermind missing items they claimed were in the bag, within each meal, but weren't. Fuck these chain places.
I can't go into full details who I work for just in case one in a million chance the people who employ me read this as I use my real name but management in many of these places are also to blame. One of the chains owned by the company that owns the chain I work for will forego proper training in favor of a chef or wait staff getting on the job as soon as possible while being trained by someone who is a novice themselves. Communications is another issue of why orders are wrong but not all the time. Some of the lower managers will fire someone only to have them hired back on by upper management. Reason vary from 'disability' which those people do have like being deaf but also poor work ethic or maybe 'giving people second chances' that quickly turn into seventh or tenth. And the people who are death or some other disability only gets rehired around tax season.....you know when taking advantage of huge tax write offs matter. Though I can't prove that last part I'm sure that is the reason. There are also people who are an in-between. Good workers but have poor attitudes that just walked out. Mostly becuase of a raise they may not have deserved. Then leave, come back and get that raise while me and others are told, 'that's up to corporate.' Then when someone who is good at their job dose leave they normally don't come back or when they give a two week notice of a good reason from bad communications to issues of raises, that in my and others opinion do deserve. Leave but not allowed to come back, mostly becuase of the fact that yes, they do deserve a raise. And yes sometimes customers who are rude or have a higher sense of self from the get-go often will get bad service in the hopes they don't come back. Just in case you take that as me accusing you of being one because it's hard to tell of one's expression in an internet comment form, I'm not. It's just a fact me and my co-workers have to deal with. People thinking they are better then the staff who is basically feeding them, before they sit down. Hopefully if all goes right this will be my last year at the place I work at.
@@madisonatteberry9720 you're describing situations I've seen before in the food industry. The best thing to keep in mind is that a restaurant is a shifting sand dune in terms of employees. Constant change. No manager has held their position for long, and they won't hold it much longer. People will leave, be fired, be promoted, quit. Groups and clicks among the employees will form and dissolve, friendships will begin and end. Nothing is ever the same in a restaurant. Your own personal favorite restaurant can become a place of horrors with just a change of management or employees.
Explain why Brazilian style steakhouses seem to be thriving in this environment??? I think it has more to do with people wanting more variety / choices, perceived value, modern ambiance, etc., which the "old fashioned" steakhouse can't provide, but Brazilian style steakhouses can.
But those 'sizzler' type places were very popular back in the 80-90's. You got a fair sized steak and all you can eat buffet for not much more than a BK meal #2. The buffet was salad and sides and dessert and drink was included. Not seeing that value anymore.
wiibaron Yes, they were very popular follow-ups to places like Tad's Steakhouse. imo They were also great examples of quantity over quality. The steaks were mediocre at best. At least places like Cousins and Fuddruckers had pretty passable burgers to go along with all that quantity. imo
Yeah...not too many Fuddruckers left...pretty much out of business except for a few locations. Aside from their burgers and dogs, you could get an insane BLT there.
One very fun aspect of Fuddrucker's was building your own burger - they had quality toppings, nice, red tomato slices, etc; however, I went to one location where you couldn't do that - a waiter brought you your burger and you had to tip; that location didn't last. Wish I could find the moron who came up with that idea and tell him what a moron he was!
Yes, I do fancy a steakhouse for a special meal. I love The Buckhorn Exchange here in Denver, CO. It's been in business since 1893 in the same building. Liquor license #1 nailed to the wall, oldest restaurant in the city. Creaky wood floors. Old pictures and wild animal heads adorn the walls. You can feel the history of the old West surrounding you. They serve succulent prime beef steaks at moderate prices. It's a great experience I can't reproduce at home. That's what makes it special. Everyone I take there loves it.
Rich Sutterfield That’s a local place, so it’s understandable. I’ve been to plenty small chain/ locals around my area and they do a great job, however places like longhorns and outback can’t hold a candle to my steak, thus they’re going out of business. Good to here our have a hometown favorite you can trust.
Goes to show it really comes down to good-ol-fashioned quality over qauntity - The Better Places simply are because of TWO reasons, ONE, The Quality of the Meat to begin with, and TWO - The QUALITY of the Guy on the Grill. You add in great customer service and you will thrive.
@@tylergordon1452 Not worth a response....nothing to do with what I like.....I just dont like to see gluttony...I am from the UK.....gluttony seems a US issue....hence so many overweight folks....enjoy your day
I can cook four ribeye steak dinners with all the fixings at home for the price of one meal at a steakhouse. You have to have no regard for your bank account to eat at them.
I literally just buy a whole cow at the beginning of each year. Head to tail, my family uses it all. We break it down into its cuts, eat the organs (i.e. heart, liver, brain, etc), make blood sausage, and stocks out the bones. Depending on the size of the animal, and how many parties/BBQ's we have, it lasts us the whole year. Before anyone asks, we freeze anything we don't eat in our meat freezers.
I have worked at the #1 chain steakhouse in the country for 8 years. You cannot buy a steak with the quality of ours at any grocery store. The steaks are cut in the meat room every single day with no food dyes and never frozen! Meat cost has risen but when you have contracts with major distributors your prices can’t go up, but once a year! Texas Roadhouse is the #1 steakhouse
Sit down pizza restaurants are disappearing too. I think the real reason is that people are actually MORE affluent, and can afford to buy and cook steak at home...because its super easy. Go check any Costco...the steak doesn't lie around. Steak & Pizza have both become "at home" foods.
Pizza houses in New York are all alive and well. Those are basically an institution in NY. Everytime I'm visiting NY and visiting Lombardi's, Joe's, Patzerias and the likes, those are always jam packed with fellow pizza lovers.
I can buy 4 steaks that are better than any steak house for $11.99 a pound and the same steak in a non-steak specialty restaurant is typically $35 or more. I know how it got from the store to my table and how it’s cooked. I have sent back far too many “This isn’t medium rare.” Steaks to want to order them when I go out.
I watch for sales of Ribeye at my local store and they frequently have them at $5.79 a lb. They also cut them in 1 inch + thickness in 2 packs. I do a mean steak so if I want to splurge I look for premium houses and surf & turf. The Premium houses are doing great locally.
Steak houses are thinning out, because beef prices have more than doubled in the last 10 years... People aren't going to drop 35 bucks a plate of beef, that they can have at home for 15... And a steak house selling good beef, will need to get that to make a profit. No one realizes just how much over product cost a restaurant has to make, just to keep the doors open. A 50% food cost will kill a restaurant faster than anything. If you can't get 3xs the cost of protein served, you're screwed... High end places have always been smaller scale, higher priced, and cater to people who can afford it. So the over head is irrelevant. Everything else in this video is just filler. A handful of restaurants serving fraudulent meat, and Peta protesters have not crippled a giant industry... And people have in no way scaled back on their eating.
As I've gotten older, I've come to realize that a steak is a steak - as long as it's cooked & seasoned well, it doesn't matter where you get it or how much it costs. I recently paid $40 at a nice restaurant for a rib eye steak that was very good, but I've made equally good chuck steaks at home for $5.
none of the chains you listed are steak houses. peter lugers is a real steak house. you walk into peter lugers with a suit and tie, prepared to drop 120 bucks. you can't buy the beef peter luger's gets at a grocery store. peter luger's is doing very well.
James Somogyi you prob haven't cooked a steak but it needs a generous amount of salt and pepper it's not fish like salmon or cod. It's bland at Peter luger.
frodo the hobo yes I expect seasoned steak when i'm paying 40 something dollars for it. I'm a cook and I've made better steak at home so there's no excuse for bland steak. The temp is spot on its just the seasoning. Salt the fucking steak that's all I ask for
James Somogyi I don't want to come off as condescending but peter luger serves big cuts of meat t bone steaks. You can't add a little bit of salt and then they kill it in butter like come on man. But hey they making money so I can't hate.
What is happening to steak houses is happening to ALL restaurants. This was predicted well before it started happening. The costs of owning a restaurant have skyrocketed thanks to politicians using populous demagoguery by demanding super high wage increases for flipping burgers, expensive healthcare, restrictive regulations. The list goes on. The costs of taking a family to a nice dinner today are extraordinary today. People are not going to dinner. Restaurants are closing, from high-end restaurants in NYC to mom and pop-delis to franchises. Even the restaurant where Alexandria Ocasio-Cortez used to work closed because the owners can't afford New York City's $15 minimum wage - the very job-killing policy Ocasio-Cortez and her fellow Democrats want to impose nationwide.
The steak joints you mentioned are not quality steak houses. Here in Chicago the finer steak restaurants are here to stay, there is even more steak joints opening up in downtown Chicago and also in the surrounding areas every month. Keep them coming.
I have never even heard of any of those steakhouses, though I'm not from the U.S. When I hear words like "Bonanza" and "Ponderosa" I think of that TV-show and it's ranch, and "Outback" only makes me think of Australia.
Ingen Ting Come to Chicago for a vacation sometime. We have many fine steak houses here. My favorites are Gibson's, Roka Akor, Gene and Georgettis, then after your done there is a secret tiki lounge in downtown Chicago that is truly reminiscent of the beach bar in Hawaii you dreamed of or once experienced. The name is Three Dots and a Dash. Very hard to find it but it is worth checking it out once you find it.
Is Bonanza still around? Back in the early 90s when I worked at one they were a competitor for Sizzler but I just assumed they were all gone by the early 2000's.
Bonanza would have been a good competitor for Sizzler, but neither served quality food. Both were fast and inexpensive what their customers wanted, but not good quality.
I agree. Same concept between Bonanza and Sizzler. Ironically enough, our Bonanza turned into a USA Steak Buffet which closed up about three years ago.
The high-end steak joints in our area are still going strong despite their high prices. The ones disappearing are the cut-rate price restaurants, as operating costs go up, while profit margins go down, and they lose customers as the try to raise prices.
One point for steak eaters you got exactly right. The quality of the meat being served now is very poor. I have friends in the cattle business and they put some animals aside and feed them a better diet. When these are butchered the meat is sold strictly between close friends and this True prime meat never sees a store of any kind! One point you missed is the flavor of the beef. The cattle raised on grass and anything you can feed them have a very poor flavor to the meat. This is so common today, That's why there are so many Steak sauces. Prime steak doesn't need anything accept a little salt and pepper. Nicely made video, though.
frank odonnell. You are right, as far as I know. I haven't looked for Prime in many years. Like I said, I have friends in cattle (my Father and Uncle were for years) and they (beef producers) do raise out cattle on good diets and start 3-5 yearlings every year. When they are right, they're butchered. And, as I said, NONE of this Beef EVER sees a store! It is bought and sold amongst friends for personal/guest consumption. I hate that it is this way, but people AREN'T WILLING to pay what this meat would cost thru the steps of mark-up to retail (and I wouldn't!). That is why NO buyers will but it, no distributors carry it and NO retailer would buy it and risk the loss of spoilage if it didn't sell! If there was a REAL demand for TRUE top tier beef, it could be produced. Beef is already way overpriced and I don't blame anyone for not wanting (or willing) to pay for this Prime after all the Mark-ups along the way! Mr Odonnell, If you truly want Prime beef, call around the Specialty Meat shops in the cities around you that have a population of 1/2 million or greater. You will find prime, if you are willing to pay for it! Good Luck.
Exactly, I don't know what people are saying when they cook steak with butter because it enhances flavor. It really doesn't. A good cut simply needs pepper and salt. Sure you can use other stuff to change flavor, but it's not truly needed.
I haven't seen a Bonanza or Ponderosa in years. Used to go for the buffet, instead of the steak anyway. If I want a good steak, I'll buy it and make it myself. Cheaper.
The best part of going to the grocery store for a good steak, is the aged steaks on quick sale. Price is cut in half and they are already aged, prime for coking on the grill. Does not get any better than that. Except for the grilled mushrooms and onions. Hungry yet?
Oh yeah, I go whenever I get a day off work and i get that 16oz slab of bloody meat and moan as is slides down my throat and I use the remaining blood as the gravy for my loaded mashed potatoes while I pat down my erection.
I was about to reply that I haven't ever seen one in Texas, so I googled it and found six of them within twenty miles of me right now. Been down here for six years. Why haven't I noticed them? Just had outback last night, it was awesome, but I usually just get walmart's 1 1/2" Angus ribeye and do it myself.
Their steaks are still good, but their prime rib leaves much MUCH to be desired!! About 4 years ago I had a good prime rib at a TRH in Kansas City, around Christmas time. Fast forward a couple months to a TRH near Omaha... It was the 2nd most god-awful prime rib I'd ever had!!! It tasted like ham?!? A couple years later, and they still do?!?
I work in fine dining and the unfortunate truth is that we DO NOT serve USDA Prime we serve USDA Choice grade beef for $40 a plate! People expect to get better quality most of the time and are often disappointed by a tougher less tasty cut of steak.
Do you still fancy a steakhouse for a big, important meal?
Mashed only once in a blue moon, but I like grilling my own even in the winter
Mashed I love steak but can you bring back the other girl who talks nice
only when i dont feel like grilling my own
I have no reason when I can, and enjoy, cooking steaks rather than going out. I have little reason to go out to a restaurant unless it's something I can't easily cook at home (e.g. Anything cooked with a wok).
Yep 👍
We quit buying steak meals at steakhouses twenty years ago when I started learning how to cook a steak better than they did.
Ohh but I still love tender bob's because it was my childhood steakhouse and I live in the Philippines
I grew up in the 70s, in a household with many kids supported by one working father and a stay-at-home mother. To make ends meet my mother made everything from scratch. Potatoes and vegetables was grown in the backyard. A lot of fish, picked berries and wild game put in the freezer every fall. Supplemented us the whole winter. Restaurants was almost out of the question. My parents had zero disposable income. They still took us out to eat once a month. Although exiting for a kid, the food was crappier than at home. Later in life I asked my mother why they took us out to eat at all, when they really could not afford it. "So you kids would learn how to dress well, behave well, and show excellent table-manners in an unfamiliar setting at other peoples places". She was right. Those lessons were more important than the food.
Looks like you have smart parents nothing beats cooking at home it's also healthier too sometimes you never know what restaurants put in the food.
I also grew up in the 70's, albeit in an upper middle-class family with only two children. My father was an attorney and mom was a registered nurse. My parents never had to struggle financially however we were always taught good manners , respect for others as well as ethics and morality and whether we were at the family table or in a restaurant we also learned table manners and good behavior as well. Your point is valid and well said!
That sounds like my parents, except for the wild game. I was well into my teens by the time my parents could afford to take us all out with any regularity. But they had us dress sharply and behave well when we did go out as a family.
Then everyone's parents voted Republican and manners, conservation, and education became expenses we can no longer afford.
nonsense, totally can, just depends on your profession, compromises you're willing to make, and simply deciding you don't have to have everything now
I love a good steak but the cost is cheaper if you do it at home, so you can get more for your money. Funny how some price hikes are due to not enough rain, but when rain returns to areas later, the prices never go down. It's like there's a one-way check valve on prices.
The cost of making ANYTHING at home is cheaper than eating in a restaurant. People go to restaurants because they want to eat out.
Paul T I agree 100%
I am the worst cook in the world but even I can throw a ribeye on the grill and it will be a lot cheaper and as good as any restaurant. tbones are a little harder though for me because they seem to cook unevenly.
I agree Paul. Steak prices are high and when I do eat steak which is rare for me (once every 3 months or so), I cook them myself due to it being more affordable to do so. I order small thick sirloins typically and sear them in a hot skillet for just a tad before throwing them in the oven for a bit more time. Fast overall as I like my steaks medium rare, and they taste just as good as what I would get at a steakhouse like Outback or Longhorns. I feel for these restaurants and used to like them, but I'm not paying around $18 for a 12 oz. sirloin meal when I can get the steak and sides for a lot less from my local grocery store not to mention the tips, etc. that come with dining out. When I dine out, it's for food I can't make as well from home such as chicken wings, reubens, etc.
originalhgc The restaurant I work at had a negative yelp review because the king crab legs they had would be cheaper if bought at a grocery store. Well....duh.
The true nature of the steak house is shifting to special places serving high end beef where it’s a special occasion to go there for most people. People are willing now to pay 100$ for a steak but it’s going to be a special experience of a cut of super prime grass fed farm to table cattle that has been dry aged for between 60 and 180 days and the prepared by a world class chef. That is what will survive is those people with integrity about what they serve. I will gladly pay for a 14oz 120day ribeye at a true steak house because I know what I’m getting would cost me about as much to make at home if not more. It’s not just the steak either it’s the experience for the Connoisseur of enjoying how much time and care went into developing the flavors then dressing and preparing the steak for you to enjoy.
Because grillin a fat steak is better at home and cheaper
Same with literally any meal. You never need to go to a restaurant.
phroz - Well, not with every meal, certain broths, for example, are better if made in large batch. Also, some types of pizza are made with higher temperatures, than what normal oven is capable of. Steaks have the best quality/price ratio when made at home, but for Chinese food, it is probably not worth the time to make it at home (I prepare them at home, but I have no takeout nearby).
@@NightRanger77 not really. Some stuff takes a lot of work. Just about anything takes more work than a steak. For a steak at home, all you need is a nice skillet or a cast iron pan, or a grill and a few minutes of your time.
If you were craving something like a meatloaf, it would take a lot more time to make. Same for a lasagna, etc.
Plus, your results will be 99% as good or betteras the restaurant (assuming you don't overcook it). Better if you use something like organic grass fed beef, which I'm fairly certain that most steak houses don't serve, unless it's some fancy expensive steak house most of us can't afford.
@@petrmaly9087 plus, we also have those water cooking things (I forgot what they are called) that cook the inside of the meat to get perfect rare type steak, and all you need to do is sizzle it for a couple of minutes on each side.and you could pretty much get perfect steak every time.
@@joemann7971 It's called sous vide.
Steakhouses are not disappearing. Shitty “relics of the 90’s” restaurants are, though.
The chains they mention are kind of shit. Sorry, when I think "Steakhouse" I do not think Ponderosa or Outback, and I think people are staying away from them for the same reason the stay away from Appleby's, TGI Friday's etc. GOOD local steakhouses are still popular; it's hard to get into many without a reservation.
For me, I had three disappointing steaks from Outback. Three poor visits is typically enough for me to stop going to a restaurant entirely, since it shows a consistent quality problem.
We always have to wait to get into a good steakhouse. Don't think they are going away.
I agree! I would never ever go to one of those restaurants and order steak.
Yeah, when they mentioned Bonanza (which disappeared from the St.Louis area Long ago!) & Ponderosa, my first thought was "Those aren't (weren't?) steakhouses!"
Not to mention Outback has been declining in quality for years now.
When you see vegan protesters outside you know it's a good restaurant.
Join PETA - People Eating Tasty Animals.
I'd ask for patio seating right in front of them. I may even watch a RUclips video on how it was it was butchered before making it's way to the steakhouse.
Upon it's arrival I'd sing my favourite love song to it before eating my steak without breaking eye contact once with my audience.
In a classic move, a chef/owner in Toronto had enough of protestors. He sold steak, but also elk, venison, caraboo, ostrich, and other exotic meat. He had a bay window open and he cut the meat in front of the protestors outside. He then went to the kitchen and cooked the meat. He then sat in full view of the protestors outside and ate the meat.
and the real reason #1 is the silent decline of the american middle class, exactly those that dine at steak restaurants.
NeverEverClever Great point! In this two tiered, "winner take all" economy where the middle class is shrinking, and the average workers wages are also shrinking or stagnating at best, the market for steakhouses is ALSO shrinking. Unfortunate side effect of "trickle down" economics.
While this may be true in general, the middle class is actually growing, slowly, but still growing.
@@Kagedxp that may be true if you discount inflation
KAGExPredator 1 out of 2 American workers make LESS than 30,000 dollars a year. Meanwhile the cost of living continues to RISE. Millions of workers over the last few decades have seen their wages stagnate while others are earning less. The Middle Class has been dying a slow, painful death since the 1980's.
What middle class? Lol
calling Ponderosa a steakhouse is like calling McDonalds a gourmet burger joint.
Deray Krause it's kind of funny, but McDonald's is slowly becoming a legitimate burger place. Not gourmet, certainly, but their new offerings that use real beef patties made to order are really good for fast food standards. In a few years talking shit about McDonald's might be out of style.
For steakhouses, though, it's all about local places. Longhorn can be good, but chains are not a good indicator of the health of the high end beef and barbecue industry. The best places in the country are family owned businesses with 1-3 restaurants that have been family owned for 30 years or more.
Yeah, but Ponderosa on the other hand.... Home of the toughest and thinnest steaks around but they were cheap! Just use plenty of A-1!
Deray Krause dude back when I was in PR and also back then Ponderosa was actually a legit steakhouse... They really fell apart
Deray Krause j
I love Sizzlers
Disappearing because they are over priced and usually over cooked steaks. I'll buy my steaks at Costco and grill them ten times better than these steak houses can. Plus for my $40-50 at Costco, I can get 5-6 good sized NY Strips at least 1" thick. I get 5+ meals for the price of one at the steakhouse.
I agree generally, but not everyone can make a good steak. And there are times when nobody wants to deal with the prep & cleanup.
Adding: a good steakhouse can make a good steak. If they can't, don't go there
I will say that learning how to cook is pretty easy these days though. I can understand the not wanting to prepare it and clean up as being a little daunting, but with the vast access to different methods of preparation one can become a good cook.
Name true rare to true well temps? Are you a cook/chef?
AKWolf1
Okay Wolf, me and the crew are coming over to your place, give me your gps coordinates. 👨👩👧👦
AKWolf1
Okay Wolf, me and the crew are coming over to your place, give me your gps coordinates. 👨👩👧👦👌
Steakhouses are NOT disappearing. Chain restaurants are shifting to the much easier to scale and more profitable QSR (Quick Service Restaurant) business model. This whole video is based on a complete fallacy not at all supported by actual reality. The notion that consumer demand for steak is disappearing is an utterly preposterous lie.
@@codkue5142 but most people wouldn't have already chose to cook a steak at home ! It's not like steak house's just serve steak !
it is decreasing. 60% of my friends are turned vegetarian now. i do not eat stake anymore
"For the first time on record, Americans are spending as much money dining out as at traditional grocery stores." - Wall Street Journal 2018
www.cnbc.com/2017/01/20/4-reasons-steakhouses-are-a-cut-above-the-rest.html
Cod Kue high end steak houses are not going away. I just dropped 120 on a wet aged my strip steak and it was awesome
Outback, ponderosa, etc... Are in no way considered a real a steakhouse!
Outback restaurants suck I gave them a try a few times dissatisfied with food and service never again
They are probably more accessible to lower income families stupid
Hedge funds are more likely the reason why the quality is bad and the steakhouses are disappearing.
City Slicker hotshot detected
@@outlandersystems552 no
Adding butter to a steak is not to compensate for problems with the quality of the beef. It enhances the flavor of a great steak.
David Bergin adding butter enhances the taste and gives it flavor
basted with some rosemary and garlic also
Thank you that's exactly what I said.
Just had a Filet Mignon cooked in butter it was fantastic.
You guys know what you're talking about, on point.
what kind of butter? have you tried irish butter?
I go way back with steakhouses, before the chain stores came along. They always had animated neon signs depicting a guy in a chef's hat tending a big steak on an open fire. The soft glow of the neon revealed a packed parking lot. You knew right then, you're in the right place.
While I don't think steakhouses are going away anytime soon, the bad ones definitely are. Also there is a definite trend towards people eating healthier and also people really like fast casual dining. Also if you know what you are doing preparing a top tasting steak at home is amazingly easy and as much as people spend on kitchens these days, they really should be doing that more often.
venom5809 you do realize the biggest reason why a lot of restaurants are shutting down is because they can't pay their employees. Retail Industries and restaurant Industries make a very small amount of profits and if the minimum wage keeps going up they will eventually have to shut their doors for good.
I used to be a huge steak guy, big slab of medium rare meat. However after travelling alot around the globe, experiencing food quite different from what i am used to. I now eat a steak maybe once every 2 years, i do probably eat the same amount of meat but my taste buds now want alot more than only steak. Asian food as spoiled me.
Back in the day when i was lazy i would throw some french fries in the oven and throw some patties on, nice easy meal. Today if i want an easy meal i make a wok of some sorts. I have become heavly asian influenced in my way of eating.
I agree. I think the biggest issue is cheap chains charge a premium for steak, and grilling a steak is stupidly easy. Why pay someone else to do it?
Many restaurants of all types and sizes are in danger because their employees are self deporting back to Mexico and beyond. The owners are being prosecuted this go around for exploitative management and federal code violations, as they should be. They gotta go!
*venom5809* I Love to cook but I also love to be cooked for once in a while. I have a $13.00 steakhouse I eat at and also a $100 steakhouse I eat at on special occasions. I know where to get good deals on steak so I get everything from 1 pound Chuck Eye to 4 pound bone in Tomahawk steaks.
Come to Texas, there's a new steakhouse opening on every corner seems like.
Joshua Amaya ain’t nobody want to live where ted Cruz lives.
@@donwon7592 tell that to all the Californians and Yankees comin down here.
We don't want y'all, but y'all keep coming.
Joshua Amaya idk what Californians you’re encountering but we don’t wanna be anywhere near Texas
I've heard there is some good Steak Houses in Texas , some with their own Cattle Farms from the range to the the table.
@@timmyjones1921 cattlemans in fabens TX is one of those
"Heading to a steakhouse to gorge yourself on a massive piece of meat" I'd still put it pretty near the top of life's pleasures.
Yea as if we're any different... hmm no rather the media thinks they can change us change the way we think, but they're disappointing in that quest every time and yet they still try. I guess how dumb they think we all are, they really are that dumb themselves!
Glad I got the chance to eat a real nice slab of steak at Outback Steakhouse before they closed down... delicious...
the BRIT said SLAB of meat. Shut her down.
@@Dwightstjohn-fo8ki you referring to me? I'm not Brit and I'm certainly not a she 😂
I prefer pork. And in slabs the size of small family cars when I can afford it. That happens a few times a year. Still worth it :)
Saw the headline "steakhouses are disappearing" and thought to my self, huh, Ruth's Chris, Mortons and Capitol Grill are shutting down?! Then I heard them say Outback and Pondorosa, after I pulled my self up from the floor dying of laughter I moved to the next video. I heard all I need to hear from this video.
I know, right! They may as well said TAXES were going away too. LOL!
Never heard of Pondorosa but Outback is a great place to go if you want to get over cooked gristle for near the price you'd pay at Capitol Grill.
I was surprised "Millenials" wasn't one of the reasons.
ShyPoke millennials are the reason this places are closing down because they don’t want to work so they cannot afford to eat at this places.😂😂😂😂😂 the truth why you think places like chili’s Olive Garden came out with the 2 for 20 deal? To get this people bussines and they can stay afloat. I wish baby boomers never die bro because they are the ones moving this economy brother😭😭😭😂😂😂
+Erick Fuentes It's not just boomer that like a good stake sometimes, Gen X do as well, yet even the youngest Gen X'er is 40.
It is if they are going to protest the cows being killed.
it sucks i am grouped with the "millenials," I have do debt, a great job and live within my means. cant say that for all of my age group.
Most millenials are soo lazy they would rather protest then actually work. heaven forbid they get their hands dirty for once.
NOTHING to do with so-called " *_millennials_* ", per the following video, in 2008 you would need $3,700 dollars to raise just one cow each and every year...
ruclips.net/video/De3XjqPVa0g/видео.html
Come to Texas, most steakhouses here are packed 24/7, I recommend eating at a place called Texas Roadhouse *gets kicked by Steven Seagal*
Maybe trash chains are closing , but legit steakhouses in major cities on the come up .
2:43
So you're implying that using butter when cooking a steak is a bad thing? Get lost.
seriously!! wtf! butter is essential.
caveman "no, moron", using butter makes a 'well done' steak as tender as a medium steak, and is requested OFTEN by those costumers who know. It has ZERO to do with the quality of the beef, as anyone who is serving steak in a restaurant knows, if you serve shit then you will be shutting your doors within months.
You're hopeless
Not really. Some olive oil, salt, and pepper are all you really need to make a good steak depending on the cut. If you're using butter it's because the cut is too tough.
You don't need to have butter to cook steak, just grill it.
In one section you say steak houses are closing because people are watching their diets and because people are concerned with the treatment of animals but in an earlier section you said one of the reasons they are closing is because demand for US beef is at an all time high and the cattle industry can't keep up with demand! How can the problem be lack of demand and too much demand? I'm just saying😁.
Klaus
Steakhouses are disappearing because of the MIDDLE MAN??? Price of beef on the hoof is about $1.50 a pound.......middle man comes in, buys, and when it gets to the stores, it's $8.00 a pound??? MIDDLE MAN is making all the money
This is the price you pay so you can buy just the cut you want and not the whole cattle.
meatboy7223 When I was little, dad used to buy 1/2 a lamb, and just store it in a freezer. Takes about 2 weeks for our family of 4 to eat it up... It's waaayyyyy cheaper per lb...
The ones closing are the ones with cheap cuts of steaks that are way over priced. The one I go to is packed with dry aged streaks that are never soaked in butter.
my city has a local steakhouse its always packed, its a grill your own place, you pick your steak from the meat rack
wait... u pick ur own raw meat then you cook it urself? thats a grocery store bro
sekazi m
barbarian
Actually it's the corporate "chain" steakhouses that are disappearing, Mashed. High end or unique steakhouses like NYC's Peter Luger aren't going away anytime soon. They are doing just fine.
Their Porterhouse is fucking AWESOME....Worth the $60.
Those other steak houses aren't that good .... Ben Benson closed down because of the over priced rents in Manhattan. .
I think a big reason steakhouses are struggling is that they've by and large forgotten the most important thing, the one thing a steakhouse must get right: properly cooking the damn steak. I hate paying for a steak that's prepared worse than I can do at home. I go to the steakhouse for the atmosphere and because I don't feel like setting off the fire alarm cooking a steak at home. I'm willing to pay for the experience, but what I expect in return is a tasty meal. When I don't get that, I don't come back.
Hedge funds killed off Steakhouses with most of retail.
The rising cost of beef is due to the more globalized market we have in the US. The beef industry found more money to start sending surplus beef to other countries, especially the growing middle class of China. They stretch their supply far. However, now that droughts have hit, prices have done up, instead of scaling back from Asia and focusing on the US market, they are keep the stretch wide and making consumer pay more. Theres also other things but I leaving a minute after writing this.
Beef is mostly locally consumed. There are too many laws that get in the way for anyone to do much exporting of it. The growing middle class in China eat chickens and pigs raised in China. They buy a large percentage of the world's soybean crops (including American crops) to feed to their chickens and pigs.
Texas Roadhouse has good steaks and prices are not bad..
I do like Texas Roadhouse, but I'm a REALLY good cook, and I can pull together a steak dinner with all the fixin's for a lot less cost.
TJ, all the guy said was TR makes a good steak at a good price, which is true. You took that and ran about well done sirloin, pregnant women, and steak snobbery in general. TR does indeed make good steaks, for a lot less than 150 bucks. They have excellent T-bones and Ribeyes, and will cook them as rare as you want. I like high end steaks too, but there's nothing wrong with someone enjoying a good, moderately priced steak dinner at the roadhouse. They make fantastic dinner rolls too.
Rich Sutterfield Haters gonna hate (i.e. TJ) - TR is okay, I have eaten there many times, but the Local LongHorn has eclipsed them, not sure if our LH is an exception to the rule, not but a few dollars more than TR, but certyainly a much, much better steak. Going this weekend to place in ATL called Little Alley for my Wife's Birthday, supposed to be the best there is, of course expensive but confirmed to be Authentic Kobe Beef - Gonna see if it is worth 2.5 times what I pay at LH - In any case, still only for special occasions. My Steak House of choice is LongHorn.
nodozz2 think I’ve been there once, definitely a good meal. There’s a SaltGrass nearby that my family goes to, and (admittedly Idk much about steaks at all) a full meal is usually very nicely. Desserts are also pretty satisfying.
And they have the BEST restaurant chili this side of San Antonio. It's one of the better chains out there!
I do not care what the price of a meal is, or how bad the economy gets you show me a restaurant going out of business and I will show you a nasty place that had poor management and served garbage for food.
True but too simplistic. Operating costs can force a good restaurant out of business, especially if the rent they pay becomes unsustainable. They can in theory relocate but that's not a simple as it sound as location is always an important factor.
It’s gotten to where you can actually eat a steak instead of buying a Mac Donald hamburger.
The last 1/4 pounder with cheese cost $10
I've come to that realization too. I'll take a 6oz sirloin over a burger from just about any restaurant let alone McDonald's. I refuse to spend ten bucks on horrible food when I can spend fifteen bucks for a steak
Heck, I used to Love a nice thick Sirloin, but some years ago the supply houses started skinning nearly every speck of fat off of them and now they cook up like shoe leather!!!
I asked at a local butcher shop about getting one that wasn't over trimmed like that and was told they actually do that at the supply houses!!! They're brought to the butchers that way!!!
Stop eating sirloin. Eat ribeye.
cbernier3 Hello??? I just said, sirloin isn't worth eating anymore!
But I Still say, it Used to be my favorite, flavorful, juicy and tender!
He's full of crap. They take the cap off the top sirloin and cut it into cap steaks. If they're behind enough on burger sometimes they'll even just throw it in with the rest of their trim to grind.
the ones you named are closing / closed because they have shit food. Why do you think Logans is still around?
Oh, there are still Logan's restaurants around; in fact I saw one the other day. Not too many of them around, but they're still here.
ok? 219 locations and growing. key word. GROWING. your point?
So yeah steak houses are not disappearing Texas Roadhouse is still build restaurants. 600 and counting.
Jesse Haight 600 for a chain isn’t much.
Here in the netherlands still lots of them. but its not cheap.
@@JohnSmith-lk9fv 600 for a steak place is..
Jesse Haight. Love texas road house!anyplace where you can throw peanut shells on the floor is my kinda place.
@GamesterX how can there be a wait if they are closed
Here in Sweden they are growing, soon every northen city will have one.
Robbaz- Pretty soon we may have to visit Sweden to get a good steak :)
Didn't know you were here
I think a big thing for me is that most steakhouses just kind of suck. If it's a franchise based restaurant, typically they suck. The best steakhouses are local and only have one location. Not to mention, I can buy prime quality steak 5 minutes from my house and I'm better at cooking steak than most line chefs.
Amen. And it takes less than 15 minutes IF you want your steak burnt ... I mean well done.
TRUTH.
I love steak, but I cook it at home. I'm a shitty cook, but even I can do a good job with cooking a steak.
YorickReturns that’s true it’s easy to cook as well.
You can cook any fuckin meal at home that youd get in a restaurant. Why even go out?
why would i go to a steak house for 30 bucks a head when i could go to sams club and buy a six pack of good steak and beer for one the price of one person...
Meh. It all depends on how much a person costs where you live. Up here, people are pretty expensive. I mean, you're gonna pay a premium for a delicious person. But let me tell ya buddy, it's worth it.
You beat me to it! Lmao
Good? I prefer my local butcher. Same price but MUCH better quality.
Yeah, lost me at calling Ponderosa a steak house...
If Ruth's ever closes it's doors, I think I'm gonna have to call it a life well lived.
Jack Berczi $12 for baked potato alone lol....a 5 cent potato.. Doors be open for eternity
-Slurmdaddy - I know, prices are ridiculous haha...They can seem pretty modest compared to like a "Trendy" NYC steak house though.
Ruths Chris is the bomb !
Ruth's was too noisy for my tastes last time I went there. I think I heard every scrape of a fork on the china plates, ever clatter and drop. The ceiling and floor were not sound absorbent. The steak was good, but not noticeably better than one made by me at home.
Ummm they keep opening steakhouses here in NYC so I'm not sure what they are talking about.
High end steak houses are booming.
With this pandemic? Where exactly are they booming?
@@fredericom2650 I believe it’s delivery
We went to Ruth’s Chris steakhouse, and granted they are high establishment, but their steaks are in the $50 to $60 range. Then you add potatoes, veggies, salads and drinks or wine, it was almost $500 for 4 people. We only had one drink per person and shared a desert. I didn’t think it was going to be that high, although I don’t know if I can grill the meat better than they did. I don’t think the home stove, oven or the backyard BBQ can get super hot, as their grill can. Their steak tasted really good. You also enjoy the atmosphere and the service which you obviously pay for and are included in the price. It was for a special occasions, but it will be another 10 years before we go back there.
In Taiwan, we have lost Outback, Ponderosa, Sizzler, and for cheaper rent (apparently) TGI Fridays has moved into a far-away high floor of a department store where I'm not willing to park there anymore to go in. We still have a local chain "Smokey Joe's", but their opening time doesn't coincide with my work dinner break so I haven't been there for a while. Younger people have already grown up thinking "this is expensive" and don't expect to eat this regularly--and can't afford it, for the most part. An "important meal" for me, is whatever I want. I don't expect to treat guests or anything. Sometimes I just want steak or similar food. However, I understand that there aren't enough customers to keep the place running just for the few times that I want it. Now, if I want steak, I buy from Carrefour or Costco and make it myself. (And I'm 48 years old--not a millennial).
Similarly, there are local "steak" restaurants that cater to Taiwanese flavor, by putting the steak on a hot-plate, hiding noodles underneath and offering a choice between thick black pepper sauce or mushroom sauce. (The quality of the meat itself is hidden by the sauce that you lather it with).
I am completely not surprised that these places are failing. I remember sometimes going to Applebee's when I grew up in USA a little over 20 years ago.
VERY GOOD video, Mashed!!!!
Why pay outrageous prices when it's so easy and inexpensive to cook a great steak dinner with all the trimmings at home? We get all our meat from our local butcher, there's none better at any price. For $20 I can make (for two) a spinach salad with home made dressing, NY Strip steaks with a mushroom and onion pan sauce, popovers, asparagus (in season) or green beans, popovers and a fantastic chocolate dessert...with enough leftover for an awesome lunch the next day. It beats even the finest of steak houses.
This is funny considering that 7 of us are headed to Texas Roadhouse at 4:30 today.
brian pontiff: FTW!!!! hell yeah
brian pontiff probably vegetarian propaganda I personally love going to Outback and it's booming here in Phoenix so I don't know what the hell they're talking about
i love choosing my own cuts behind the glass
I LOVE TEXAS STEAKHOUSE!
That place sux
Steak is easy. Buy from a local butcher that buys whole cows (USA raised). Get 1inch thick strip steak, t-bone, or ribeye that is no more than $8.00/lb. Add olive oil, Worcestershire and salt and pepper or your favorite dry rub like Montreal seasoning (marinate for 1hr). Cook on med/high heat charcoal turning once. Let rest for 5mins. Enjoy with potatoes, veggies, and beer/wine. 1 meal at home cost less than $12, or at a steak house more than $40 or $50 plus tip. Experiment, experience, and enjoy.
This must have been a propaganda piece from PETA or some such. Pondarosa died because of poor management and poor standards, they failed to modernize over time as all businesses must do. And though there are still a couple of independent versions around the company died years ago. Several of the steak houses mentioned continue to grow and thrive. High end steak houses catering to the rich also continue to expand and new ones pop up all the time in growing metro areas.
Steak and beef cuts are the largest section on any grocery store meat department or butcher. Claiming people are eating less meat is a vegan fantasy. Yes, some Americans are trying to be ore healthy but not all. And the fact it every other week science changes its mind as to the importance of red meat in our diets. Last, there is no mention to the impact of Food Network and the internet. People have learned to be better cooks because of Food.com, other recipe sites and shows and cooking at home has become a hobby for many people who otherwise would have gone out instead.
As to all those who like to say I can do this at home cheaper misses the point. There is literally nothing I can't make at home. I'm a very good cook, as is my wife and our adult kids. No one goes to a restaurant for low prices. They go for convenience, speed or an experience. Or sometimes because they just don't want to cook. Some people can't cook or have never learned to do so well, but thats not the same thing. Claiming you don't go out because you can buy it and cook it at home is not news, not new, not even noteworthy. Its a lame excuse. If your not into having the experience then don't pay for it. Restaurants were never intended to be cheaper than cooking at home, not ever.
Anyone who has tried to get into a Logans, Lone Star, Texas Roadhouse, Long Horn or the many other steak chains at 6PM on a Friday night knows that there is no shortage of people wanting to eat out. Its not uncommon to wait over an hour at any of these places to get in. Try showing up at the Chicago Chop house at 7, 8 or even 9 without a reservation and they will turn you away. Some of those higher end steak houses have weeks long waiting lists.
Again this who story was propaganda at best but ore likely just bad reporting and lazy wishful thinking.
michael margolies let peta do their thing ,more beef for us.
PETA = People Eat Tasty Animals
the Outback Steakhouse near me will frequently have a 2+ hour waiting during dinner hours
@@DietBajaBlast what!!! do they slaughter the animal ,and skin it, gut it, cut it aswell as cooking it. A lot of times restaurant do that so you buy alcohol, and throwaway appetizers from the expired food.
I completely agree with you, Michael.
Why go to a Steak house for an overpriced piece of meat when I can go to a butcher and get it for a lot cheaper and more meat, I dont mind putting in some work into my meat, thats what gives it flavor.
Meanwhile some people still make the mistake of believing that veganism is healthy 👀
I'm no vegan myself but it is healthy to an extent. We're omnivores that are meant to be able to survive off many different types of food.
When I was growing up, eating out was for a special occasion. Now people think it is something you do 3 times per day.
Steakhouses are great if not a chain but they are expensive. Grocery store meat sucks. A butcher store is the last refuge for the little guy.
Yep. Everybody here saying they get good meat at the supermarket cracks me up, they don't have good taste and should probably do what I do with wine...just admit you don't have the palate for it and move on.
Because decent Steakhouses cost a MINIMUM of $100 / person to have a decent meal. Hard pass. I can do just fine at home thank you very much.
Give me a dry aged strip from my local steakhouse anytime and DARE me to say no. Jak's and flemings in Arizona are still primally satisfying.
*Review of Gene's Steak House. We sat at our table and then I nipped off to the toilet to throw up. Someone beat me up near the second stall. I was hit from behind with a box of menus from another steak house. I sauntered back to our table without a care in the world. The waitress arrived shortly thereafter. She was recovering from lap-band surgery and asked if I would share my pie with her. We departed at **9:10** and drove 300 miles without talking.*
this is for those who watch and then read the comments because they may not be sure of what they saw. I own a restaurant and could talk on this subject quite awhile, but another thing is that way more people eat out than ever and the choices are many. Having multiple options on the menu is critical, but they still have to be good. If McDonald's relied on hamburger's instead of coffee, salads, and Egg McMuffins, they'd be done. Would you say they era of the hamburger was over? Next, it's very difficult go find help to master or at least complete the many orders it would take to profit. This is true of the independent family casual place, as the skills that were handed down through time are going away and are replaced by central commissary specialization. In the case of "American Food", this leads to a very cheap quality and slowly the switch to one style with many options, like Chinese,Mexican, or subs. Oh, and having a crappy British accent this time didn't make you sound smarter.
I raise cattle and I'm not getting a 20% increase. Damn prices have dropped on the hoof. Goddamn shipping is eating up the margins on everything. From cattle to cucumbers. The government gets its piece of all of it.
dang it.. I want a juicy steak now..
,
Another reason is sous vide. All the chain "steakhouses" don't cook the steak. If you drive up to a steakhouse and you don't smell it, they aren't cooking. The meat is resting in a bag in hot water. It may be cheaper, but it is not better.
When you serve good food at reasonable prices with attentive service, people will come.
I've had Outback where the steaks were amazing. Recently closer to home, my last 3 orders of $130 plus have been complete shit. Medium rare served 80% raw and Medium Well served charred to a crisp on the same order in Mansfield TX.
These places are disappearing because they dont know how to hire someone that knows how to cook steak properly. Plain and simple. It's fairly pathetic that the mark of a decent place around here is a burger cooked properly. Never steak....
Utterly pathetic hiring practices.
Other instances I've ordered pickup, only to get home and every steak be overcooked, dry and inedible without steak sauce, to something as simple as a baked potato being burned to a crisp somehow (never seen that shit before...ever). Nevermind missing items they claimed were in the bag, within each meal, but weren't.
Fuck these chain places.
I can't go into full details who I work for just in case one in a million chance the people who employ me read this as I use my real name but management in many of these places are also to blame. One of the chains owned by the company that owns the chain I work for will forego proper training in favor of a chef or wait staff getting on the job as soon as possible while being trained by someone who is a novice themselves. Communications is another issue of why orders are wrong but not all the time.
Some of the lower managers will fire someone only to have them hired back on by upper management. Reason vary from 'disability' which those people do have like being deaf but also poor work ethic or maybe 'giving people second chances' that quickly turn into seventh or tenth. And the people who are death or some other disability only gets rehired around tax season.....you know when taking advantage of huge tax write offs matter. Though I can't prove that last part I'm sure that is the reason.
There are also people who are an in-between. Good workers but have poor attitudes that just walked out. Mostly becuase of a raise they may not have deserved. Then leave, come back and get that raise while me and others are told, 'that's up to corporate.'
Then when someone who is good at their job dose leave they normally don't come back or when they give a two week notice of a good reason from bad communications to issues of raises, that in my and others opinion do deserve. Leave but not allowed to come back, mostly becuase of the fact that yes, they do deserve a raise.
And yes sometimes customers who are rude or have a higher sense of self from the get-go often will get bad service in the hopes they don't come back. Just in case you take that as me accusing you of being one because it's hard to tell of one's expression in an internet comment form, I'm not. It's just a fact me and my co-workers have to deal with. People thinking they are better then the staff who is basically feeding them, before they sit down.
Hopefully if all goes right this will be my last year at the place I work at.
@@madisonatteberry9720 you're describing situations I've seen before in the food industry. The best thing to keep in mind is that a restaurant is a shifting sand dune in terms of employees. Constant change. No manager has held their position for long, and they won't hold it much longer. People will leave, be fired, be promoted, quit. Groups and clicks among the employees will form and dissolve, friendships will begin and end. Nothing is ever the same in a restaurant. Your own personal favorite restaurant can become a place of horrors with just a change of management or employees.
Explain why Brazilian style steakhouses seem to be thriving in this environment???
I think it has more to do with people wanting more variety / choices, perceived value, modern ambiance, etc., which the "old fashioned" steakhouse can't provide, but Brazilian style steakhouses can.
And I bought nicely trimmed, top sirloin cap "picanha" (Brazil's favorite cut of grilling beef) for $4.99 a pound at Winn Dixie today... =D
Brazilian style steak houses are fucking awesome that's why.
RUclips showed me how to make a great steak myself. Thanks Gordon!
imo
Ponderosa, Bonanza, and Outback are/were crappy "steakhouses"...corporate food barely better than fast food.
imo
But those 'sizzler' type places were very popular back in the 80-90's. You got a fair sized steak and all you can eat buffet for not much more than a BK meal #2. The buffet was salad and sides and dessert and drink was included. Not seeing that value anymore.
wiibaron Yes, they were very popular follow-ups to places like Tad's Steakhouse.
imo
They were also great examples of quantity over quality.
The steaks were mediocre at best.
At least places like Cousins and Fuddruckers had pretty passable burgers to go along with all that quantity.
imo
Haven't been to Fuckrudders in years...those were good value.
Yeah...not too many Fuddruckers left...pretty much out of business except for a few locations. Aside from their burgers and dogs, you could get an insane BLT there.
One very fun aspect of Fuddrucker's was building your own burger - they had quality toppings, nice, red tomato slices, etc; however, I went to one location where you couldn't do that - a waiter brought you your burger and you had to tip; that location didn't last.
Wish I could find the moron who came up with that idea and tell him what a moron he was!
Yes, I do fancy a steakhouse for a special meal. I love The Buckhorn Exchange here in Denver, CO. It's been in business since 1893 in the same building. Liquor license #1 nailed to the wall, oldest restaurant in the city. Creaky wood floors. Old pictures and wild animal heads adorn the walls. You can feel the history of the old West surrounding you. They serve succulent prime beef steaks at moderate prices. It's a great experience I can't reproduce at home. That's what makes it special. Everyone I take there loves it.
Rich Sutterfield That’s a local place, so it’s understandable. I’ve been to plenty small chain/ locals around my area and they do a great job, however places like longhorns and outback can’t hold a candle to my steak, thus they’re going out of business. Good to here our have a hometown favorite you can trust.
Goes to show it really comes down to good-ol-fashioned quality over qauntity - The Better Places simply are because of TWO reasons, ONE, The Quality of the Meat to begin with, and TWO - The QUALITY of the Guy on the Grill. You add in great customer service and you will thrive.
I will definitely put The Buckhorn Exchange on my bucket list.
@@labigq same here.....
Rich Sutterfield ......I love The Buckhorn. Excellent food and a unique, original setting. When visiting Denver, a must ❤
Wow...talk about guilt shaming steak eaters.
Well..."my body my choice" , I'll take a 18oz rib eye medium rare pls & thank you!!!
You are a glutton
AL O get over yourself if someone wants to eat a steak let them how is that actually hurting you. I’ll be waiting for an actual intelligent answer
@@tylergordon1452 Not worth a response....nothing to do with what I like.....I just dont like to see gluttony...I am from the UK.....gluttony seems a US issue....hence so many overweight folks....enjoy your day
AL O and I don’t like to see bad dental care however many brits have that.
@@tylergordon1452 What does that have to do with the steak size?....it's because they cant afford dental care.....thank the EU
I can cook four ribeye steak dinners with all the fixings at home for the price of one meal at a steakhouse. You have to have no regard for your bank account to eat at them.
Standard of living has dropped and most people can’t afford eating out very often. Thus medium priced restaurants are going out of business
Not true at all. Statistics show people on average are eating out more than ever
Matthew Hunter Exactly , more people eat out than ever before . If you can’t afford to , get a better job .
@@G17-911 sounds like the words of a Californian with multi colored grand kids.
@@bootchop88 get a job, hippie
Steven Kunkle how can he be hippie if he’s a racist ?
Now I want a big juicy Steak, I'll be headed to Sam's Club tomorrow..
yes get their prime and cook it rite awesome
Sams has the best NY strip, only place we buy them.
TONYBOYY1 take me with you!!!!
TONYBOYY1 b
@@richsimon7838 Strip is a terrible cut.
I literally just buy a whole cow at the beginning of each year. Head to tail, my family uses it all. We break it down into its cuts, eat the organs (i.e. heart, liver, brain, etc), make blood sausage, and stocks out the bones. Depending on the size of the animal, and how many parties/BBQ's we have, it lasts us the whole year. Before anyone asks, we freeze anything we don't eat in our meat freezers.
Eating cow brain is idiotic if you have ever heard of prions. I stay far away from animal brains, and for good reason.
To each their own my friend.
@@kameronlandis2310 I guess so.
Thank you, now I am salivating. Except for the brain, too risky for me. But to each their own.
+Lynn Roberts I legitimately can't tell if you're a troll or a meat enthusiast.
I have worked at the #1 chain steakhouse in the country for 8 years. You cannot buy a steak with the quality of ours at any grocery store. The steaks are cut in the meat room every single day with no food dyes and never frozen! Meat cost has risen but when you have contracts with major distributors your prices can’t go up, but once a year! Texas Roadhouse is the #1 steakhouse
Meanwhile in Texas finish eating a 72 ounce steak and u pay nothing... 🏁🏁🏁
double00shotgun In Amarillo! Big Texan?
Doby Pilgrim Bingo! 👍
double00shotgun what's the damage on that if you fail?
$72 bucks
If you finish it
Sit down pizza restaurants are disappearing too. I think the real reason is that people are actually MORE affluent, and can afford to buy and cook steak at home...because its super easy. Go check any Costco...the steak doesn't lie around. Steak & Pizza have both become "at home" foods.
yup yup i make my own dough from scratch and can make 10-15 pizzas for the cost of 1 delivered pizza.
lol. pizza places are booming here. fucking pay you 15 an hour to manage a pizzaria here.
Pizza houses in New York are all alive and well. Those are basically an institution in NY. Everytime I'm visiting NY and visiting Lombardi's, Joe's, Patzerias and the likes, those are always jam packed with fellow pizza lovers.
I can buy 4 steaks that are better than any steak house for $11.99 a pound and the same steak in a non-steak specialty restaurant is typically $35 or more. I know how it got from the store to my table and how it’s cooked. I have sent back far too many “This isn’t medium rare.” Steaks to want to order them when I go out.
EXPENSIVE steaks,and no middle class anymore =Closed steak houses.
Since I can do my own steak I never need to go to an steakhouse
I watch for sales of Ribeye at my local store and they frequently have them at $5.79 a lb. They also cut them in 1 inch + thickness in 2 packs. I do a mean steak so if I want to splurge I look for premium houses and surf & turf. The Premium houses are doing great locally.
Steak houses are thinning out, because beef prices have more than doubled in the last 10 years... People aren't going to drop 35 bucks a plate of beef, that they can have at home for 15... And a steak house selling good beef, will need to get that to make a profit.
No one realizes just how much over product cost a restaurant has to make, just to keep the doors open. A 50% food cost will kill a restaurant faster than anything. If you can't get 3xs the cost of protein served, you're screwed...
High end places have always been smaller scale, higher priced, and cater to people who can afford it. So the over head is irrelevant.
Everything else in this video is just filler. A handful of restaurants serving fraudulent meat, and Peta protesters have not crippled a giant industry... And people have in no way scaled back on their eating.
50% food costs are beyond a nightmare. 25% to 30% is needed to be profitable.
It's because most steakhouses have terrible steaks. It's almost always better to cook one yourself at home. It's cheaper and tastes far better.
I have been to steak houses that cook a steak that would make you cry how good it was.
As I've gotten older, I've come to realize that a steak is a steak - as long as it's cooked & seasoned well, it doesn't matter where you get it or how much it costs. I recently paid $40 at a nice restaurant for a rib eye steak that was very good, but I've made equally good chuck steaks at home for $5.
The cow in the Chik-fil-A ad did say " Eat Mor Chikin".
hahahaha
Those chickens are honestly not treated any better than those abused cows
True, need chickens with signs saying eat beef
@@Flowku Who the fuck cares
none of the chains you listed are steak houses. peter lugers is a real steak house. you walk into peter lugers with a suit and tie, prepared to drop 120 bucks. you can't buy the beef peter luger's gets at a grocery store. peter luger's is doing very well.
frodo the hobo naw the meat is under seasoned badly
Jerome Stanley why do you go to peter lugers to taste seasoning
James Somogyi you prob haven't cooked a steak but it needs a generous amount of salt and pepper it's not fish like salmon or cod. It's bland at Peter luger.
frodo the hobo yes I expect seasoned steak when i'm paying 40 something dollars for it. I'm a cook and I've made better steak at home so there's no excuse for bland steak. The temp is spot on its just the seasoning. Salt the fucking steak that's all I ask for
James Somogyi I don't want to come off as condescending but peter luger serves big cuts of meat t bone steaks. You can't add a little bit of salt and then they kill it in butter like come on man. But hey they making money so I can't hate.
What is happening to steak houses is happening to ALL restaurants. This was predicted well before it started happening. The costs of owning a restaurant have skyrocketed thanks to politicians using populous demagoguery by demanding super high wage increases for flipping burgers, expensive healthcare, restrictive regulations. The list goes on.
The costs of taking a family to a nice dinner today are extraordinary today. People are not going to dinner. Restaurants are closing, from high-end restaurants in NYC to mom and pop-delis to franchises. Even the restaurant where Alexandria Ocasio-Cortez used to work closed because the owners can't afford New York City's $15 minimum wage - the very job-killing policy Ocasio-Cortez and her fellow Democrats want to impose nationwide.
Every quality steakhouse in NYC is as booked solid nightly as has ever been the case.
The steak joints you mentioned are not quality steak houses. Here in Chicago the finer steak restaurants are here to stay, there is even more steak joints opening up in downtown Chicago and also in the surrounding areas every month. Keep them coming.
I have never even heard of any of those steakhouses, though I'm not from the U.S. When I hear words like "Bonanza" and "Ponderosa" I think of that TV-show and it's ranch, and "Outback" only makes me think of Australia.
Ingen Ting Come to Chicago for a vacation sometime. We have many fine steak houses here. My favorites are Gibson's, Roka Akor, Gene and Georgettis, then after your done there is a secret tiki lounge in downtown Chicago that is truly reminiscent of the beach bar in Hawaii you dreamed of or once experienced. The name is Three Dots and a Dash. Very hard to find it but it is worth checking it out once you find it.
Is Bonanza still around? Back in the early 90s when I worked at one they were a competitor for Sizzler but I just assumed they were all gone by the early 2000's.
The show Bonanza ended many decades ago, just like it's ranch "Ponderosa". As for "Outback" that's a remote desert area of Australia.
Bonanza would have been a good competitor for Sizzler, but neither served quality food. Both were fast and inexpensive what their customers wanted, but not good quality.
I agree. Same concept between Bonanza and Sizzler. Ironically enough, our Bonanza turned into a USA Steak Buffet which closed up about three years ago.
There are a couple in rural PA
Bonanza died out years ago.
The world is going vegan... more steak for me
Uh...no...
Over 80% of people who say they're vegan eat bacon...
www.sciencealert.com/new-study-reveals-84-of-vegetarians-return-to-meat
Joe Masters...too funny. Thanks.
Leon Allan Davis you know they wouldn't be vegan then
Joe Masters the world is turning into a bunch of little girls with their bullshit lol
Red meats causes colon cancer. And so does sodium nitrate in bacon.
The high-end steak joints in our area are still going strong despite their high prices. The ones disappearing are the cut-rate price restaurants, as operating costs go up, while profit margins go down, and they lose customers as the try to raise prices.
One point for steak eaters you got exactly right. The quality of the meat being served now is very poor. I have friends in the cattle business and they put some animals aside and feed them a better diet. When these are butchered the meat is sold strictly between close friends and this True prime meat never sees a store of any kind!
One point you missed is the flavor of the beef. The cattle raised on grass and anything you can feed them have a very poor flavor to the meat. This is so common today, That's why there are so many Steak sauces. Prime steak doesn't need anything accept a little salt and pepper. Nicely made video, though.
thank you for knowing things about steak.
I HAVENT SEEN PRIME BEEF IN STORES FOR YEARS / I DONT THINK THEY LET CATTLE GET OLD ENOUGH NOW IT TAKES YEARS NOT MONTHS FOR GOOD BEEF// TO JOHN DOE
frank odonnell. You are right, as far as I know. I haven't looked for Prime in many years. Like I said, I have friends in cattle (my Father and Uncle were for years) and they (beef producers) do raise out cattle on good diets and start 3-5 yearlings every year. When they are right, they're butchered. And, as I said, NONE of this Beef EVER sees a store! It is bought and sold amongst friends for personal/guest consumption.
I hate that it is this way, but people AREN'T WILLING to pay what this meat would cost thru the steps of mark-up to retail (and I wouldn't!). That is why NO buyers will but it, no distributors carry it and NO retailer would buy it and risk the loss of spoilage if it didn't sell! If there was a REAL demand for TRUE top tier beef, it could be produced. Beef is already way overpriced and I don't blame anyone for not wanting (or willing) to pay for this Prime after all the Mark-ups along the way!
Mr Odonnell, If you truly want Prime beef, call around the Specialty Meat shops in the cities around you that have a population of 1/2 million or greater. You will find prime, if you are willing to pay for it! Good Luck.
Exactly, I don't know what people are saying when they cook steak with butter because it enhances flavor. It really doesn't. A good cut simply needs pepper and salt. Sure you can use other stuff to change flavor, but it's not truly needed.
A COUNTRY BOY WILL SURVIVE.
I haven't seen a Bonanza or Ponderosa in years. Used to go for the buffet, instead of the steak anyway. If I want a good steak, I'll buy it and make it myself. Cheaper.
I wish I had steak right now but I have the next best thing... Pork chop
Pork....the other white meat
I really dislike pork. It’s always over cooked and mildly dry. I can cook chicken to temp and it’s super juicy.
@@monkeymangonewild Overcooked fish is the worst---and it usually is.
They say the steakhouses like Outback use butter to mask the taste of their steaks. The high end steakhouses also use butter!
Steak and taters with apple pie for desert id still my favorite meal
Josh Park
Definitely me too, just add some homemade custard on that apple pie tho'.
The best part of going to the grocery store for a good steak, is the aged steaks on quick sale. Price is cut in half and they are already aged, prime for coking on the grill. Does not get any better than that. Except for the grilled mushrooms and onions. Hungry yet?
Checking to see if I'm impressed with your savvy
Very. But it is bedtime.
Ugh....now ya got me drooling
...
I love Texas road house. My favorite chain steak 🥩 house.
Oh yeah, I go whenever I get a day off work and i get that 16oz slab of bloody meat and moan as is slides down my throat and I use the remaining blood as the gravy for my loaded mashed potatoes while I pat down my erection.
zerocover23 Dude. Stop making me hungry 😋
I was about to reply that I haven't ever seen one in Texas, so I googled it and found six of them within twenty miles of me right now. Been down here for six years. Why haven't I noticed them? Just had outback last night, it was awesome, but I usually just get walmart's 1 1/2" Angus ribeye and do it myself.
Longhorn is definitely my favorite.
Their steaks are still good, but their prime rib leaves much MUCH to be desired!!
About 4 years ago I had a good prime rib at a TRH in Kansas City, around Christmas time.
Fast forward a couple months to a TRH near Omaha... It was the 2nd most god-awful prime rib I'd ever had!!! It tasted like ham?!? A couple years later, and they still do?!?
I work in fine dining and the unfortunate truth is that we DO NOT serve USDA Prime we serve USDA Choice grade beef for $40 a plate! People expect to get better quality most of the time and are often disappointed by a tougher less tasty cut of steak.
Had steak 3 times this week 🤣maybe it's running out to y'all but here in Texas they are plenty more
Personally, I find it easier to just cook steaks myself. It's not a hard meal to prepare thus spending $50 per plate makes little sense.
All I know is I like steak so I'll keep going to steakhouses when I feel like it.