while on vacation we ate a restaurant (flying fish) that served a new york strip with sauce foyot (also called valois), which is a bearnaise + meat glaze sauce. it was REALLY good and apparently it's too complicated for me to make. does anybody know of a steak restaurant in the raleigh/durham area that offers this?

9/17/2007 11:01:42 AM

use A1

9/17/2007 11:22:20 AM

that shit does look a little complicated

9/17/2007 11:33:47 AM

A1 is nowhere near the same type of sauce lol

9/17/2007 12:04:16 PM

^^^ A1... please die

9/17/2007 12:12:01 PM

Carrabba's Italian Grill does a lot of stuff like that--and they'll prepare your meal to order. Try the one in Cary on Kildaire Farm Road--I'm telling you that it's some of the best grilled steaks and chicken in the area, not to mention their other menu items.

9/17/2007 12:20:28 PM

Carrabbas?

best steak in the area?








































BWAAAAAAHAHAHAHAHAHAHAHAAAAAAAAAA

9/17/2007 12:23:48 PM

^ Agreed. Good sauces and nice grilling, but terrible cuts. Their stakes are always stringy.

9/17/2007 12:33:04 PM

all you need to know about steak:

worcestershire, horseradish, chopped garlic, and Texas Pete...mix to taste.
soak steak in mixture 1 hour before throwing on the grill.

serve with grilled corn on the cob.

9/17/2007 12:37:25 PM

that sauce isn't terribly difficult. make sure to keep the egg below 140 degrees or the proteins will denature. also, it needs to be whisked contantly. experiment with different quantities of butter/lemon/stock.

9/17/2007 12:42:12 PM

i don't particularly want to make it either. i'd rather just buy the meal, but thanks.

i looked at carrabba's menu and nothing on there sound like what i'm looking for.


\/ yeah, umm, i'm still NOT looking for sauce suggestions. i'm looking for restaurants that offer this particular dish.

[Edited on September 17, 2007 at 1:20 PM. Reason : ]

9/17/2007 1:08:43 PM

TEXAS PETE FTSW

9/17/2007 1:16:58 PM

carrabbas steaks aren't any different than outback. same company.

9/17/2007 1:29:55 PM

same company doesn't mean it's their ordering the same quality of steaks

9/17/2007 2:10:25 PM

This is Raleigh. The only flying fish you will see here are non-negroes throwing carp back into the water.

9/17/2007 2:24:42 PM

Carrabbas has the word GRILL on their sign, the steaks are actually pretty damn good

9/17/2007 2:37:03 PM

real steak doesn't need sauce

9/17/2007 2:44:24 PM

i've never been a fan of oversaucing a steak. for me, a steak doesn't need sauce if it's prepared correctly. I've always seen fancy sauces like that as a way to make a cheap steak appear fancy.

9/17/2007 2:46:43 PM

^QFT

9/17/2007 2:47:47 PM

other than the usual salt and pepper and maybe just a little sugar from time to time, rarely put anything on my steaks

the blue cheese, butter, and minced garlic sauce i've made a couple times is damn good though

9/17/2007 2:57:30 PM

jesus you people are dense.

i don't care what your steak preferences are or what you think of this or that sauce or what kind of steaks they sell at carrabbas or the fact that there is no flying fish restaurant in raleigh (DUH).

i just want to know where around here sells their steaks w/ sauce foyot.

and for the record, i don't like sauce with my steak usually either. this was just particularly good and i would like to eat it again. 99.9% of the time i don't eat any sauce (and never A1 or anything that comes in a bottle).

9/17/2007 3:47:26 PM

seriously, it's egg, lemon, and a meat glaze. just ask, if the chef isn't halfway retarded he can make it for you. i doubt that any one here even knew what that sauce was, let alone who serves it on the regular. there's a thousand different sauces-no one advertises them as a speciality.

[Edited on September 17, 2007 at 3:55 PM. Reason : .]

9/17/2007 3:54:12 PM

any of your high end steak houses can probably accomodate this request

9/17/2007 4:14:47 PM

^ thats right. If you are paying 30+ per steak then most likely the chef will accomodate. I used to work at Prime Only and any time someone wanted something we didnt have like pesto, it was the chef's job to make sure they were satisfied

9/17/2007 4:30:52 PM

Call up Ruth's Chris, JK's, Sullivan's, etc. in the afternoon and ask if they can accommodate that request. I bet that all of them will do it.

Oh, and a good sauce does nothing to hide the great flavor of a quality aged steak, it only accents and enhances. I love blue cheese, garlic, chive butter on a pepper-crusted steak every now and then.

9/17/2007 11:13:15 PM

at sullivans we can put bernaise on top of your steak, no problem. we also can do an oscar style and put it on top w/ lump crab meat, too.

but bernaise + a "meat glaze sauce"? maybe thats like bernaise + au jus or something. i'll ask chef tomorrow when i work.

9/17/2007 11:17:45 PM

HP sauce is where its at!

oh and the blood from the meat works wonders too.

9/17/2007 11:29:15 PM

Quote :

"same company doesn't mean it's their ordering the same quality of steaks"

in this case it does. the steaks served at carrabas are the exact same as what outback serves. just prepared with different sides, etc. obviously. i believe outback offers some additional cuts over carrabbas also.

9/18/2007 12:15:24 AM

Some of you failed reading comprehension:

1. If you didn't eat at the Carrabba's Italian Grill in Cary on Kildaire Farm Road, which is the one I recommended, then please STFU. I realize that it is a chain, but every restaurant is different.

2. I have eaten at both Carrabba's and Outback in the last two weeks and there is no fucking comparison. In fact--this is a true story and I don't care whether you believe it or not--the manager gave us our meals (steaks and everything else) for free at Outback in Cary because the food sucked so bad. Mind you, I did not ask him to do anything of the sort--he obviously knew the food sucked.

3. Due to their connection with each other, it is certainly possible that Carrabba's and Outback have the same meat--but it definitely does not taste the same. Imagine that you and, say, Emeril start out with the same cuts of meat in a cooking contest. Who do you think is going to win? And if you say that you can cook better than Emeril, I know you're out to lunch (pun intended).

The food is simply not prepared in the same manner at the two restaurants at issue.

Quote :

"i looked at carrabba's menu and nothing on there sound like what i'm looking for."

se7entythree

Then you fail at reading comprehension, too. Carrabba's will cook whatever they have just about any way you want it! What part don't you understand?

Now, take the hooksaw true taste challenge: Go eat at Outback. A couple of days later, go eat at Carrabba's in Cary on Kildaire Farm and order the following:

Sirloin Marsala
10 oz. USDA Choice center-cut sirloin grilled and topped with mushrooms, prosciutto and our Lombardo Marsala wine sauce

I get it with nothing on it--but it has been in marinade.

- Or -

Filet Fiorentina
8 oz. USDA Choice center-cut tenderloin perfectly seasoned and grilled

If you like it a little more done in the middle, tell them to butterfly it. And I get mixed vegetables and spaghetti as sides.

Then, come back here and tell these people what time it is: Carrabba's Italian Grill time. Just trust me on this one.

PS: Carrabba's wood-fired pizza and their minestrone and bread are all excellent, too.

[Edited on September 18, 2007 at 1:05 AM. Reason : .]

9/18/2007 1:04:01 AM

who the hell goes to outback for good steak? Next you are going to try and pass Carrabbas as good Italian?

9/18/2007 1:30:32 AM

Quote :

"who the hell goes to outback for good steak?"

the same people who go to Red Lobster for "good seafood"

surely Carrabba's will be better than Outback but good lord, is that something to brag about??

Next, hooksaw will tell you that The Macaroni Grill at Walnut and Maynard is "fine Italian dining"

all the corporate training manuals, fresh sauces, mushrooms and crabmeat is not going to change the fact that you've still got boneheads off the street plating the same mediocre cuts of meat.




[Edited on September 18, 2007 at 2:17 AM. Reason : ]

9/18/2007 2:16:28 AM

I have a friend who is a steak fan. He has had steak just about everywhere. And he claims that Outback is good. Not mind-blowing, out-of-this-world...but good. That said, I had a vile piece of shit steak at Outback once...the waiter offered another, and I impolitely suggested that he try the steak himself and see why I wouldn't touch another piece of meat from that place again.

And as far as Italian goes, you gotta understand that plenty of folks grew up eating Chef Boyardee...so yeah, Carraba's is pretty good.

Sure, my mom's bruschetta can't be beat...on second thought, I bet some of you douchebags would criticize the fresh moz from Harris Teeter...she should be ordering it straight from Brooklyn, huh.

What do you snoots eat exactly?

9/18/2007 4:43:52 AM

Outback is ok because you can get a somewhat decent/good steak for the most part prepared for you without paying top dollar prices.

However, when you go to a top steak house you know you will get absolute consistency (best cuts, made my professional cooks, perfect service, and they will complete requests such as the one the thread poster wants without saying wtf).

[Edited on September 18, 2007 at 5:07 AM. Reason : .]

9/18/2007 5:06:36 AM

Quote :

"The food is simply not prepared in the same manner at the two restaurants at issue."

Seems like you could also carry this over to say that a steak cooked at Outback location #1 is different from a steak cooked at Outback location #2... since it depends on the individual cook.

Quote :

"use A1 ketchup"

9/18/2007 8:13:48 AM

porters/fraziers, whichever is the smaller one on hillsborough st cooks a mean steak

9/18/2007 8:43:16 AM

^x5 Stop trolling, joe_shithead.

9/18/2007 10:13:09 AM

he's not. he's right.

If you like it, that's great, obviously there's a market for middle of the road manufactured food, but don't try to act like it's any more than that. I've eaten at carrabas, and while it's ok, i'd hardly consider it to be anything special.

You obviously have never had a quality cut of meat, but maybe that's a good thing, since you're satisfied by lower standards-- and that will be ruined once you've had a quality steak.

9/18/2007 10:30:06 AM

Quote :

"Carrabba's Italian Grill does a lot of stuff like that--and they'll prepare your meal to order. Try the one in Cary on Kildaire Farm Road--I'm telling you that it's some of the best grilled steaks and chicken in the area, not to mention their other menu items."

this seriously sounds like an advertisement. do you work there or something? that's a little suspect

au jus is the juice. beef glaze is a reduction i believe. it's thicker. similar i guess though. thanks for asking your chef, virga

Quote :

"who the hell goes to outback for good steak? Next you are going to try and pass Carrabbas as good Italian?"

hahaha

[Edited on September 18, 2007 at 10:57 AM. Reason : ]

9/18/2007 10:57:18 AM

Thanks to the interwebs I have this info the sauce is bearnaise and Glace de Viande, which is beef stock that has been reduced down to 8-10% of it's original volume making a meat syrup......

anyway call Peddler Steakhouse and ask them if they'll make it for you, I'd go with Peddler because its locally owned and I hear really good and not as $$ as Angus Barn, and I don't care for the owners of Prime Only

Other options JK's, Bloomsbury Bistro, Glenwood Grill, all in Raleigh, and they would all be special requests

mmmmmm meat syrup

9/18/2007 3:03:07 PM

ha ha, "meat syrup" made me

9/18/2007 3:33:22 PM

Have you tried looking up a recipe for the sauce you're looking for? It might be cheaper to try and recreate it at home rather than going to a bunch of different restaurants in the area. (not as fun though)



the last good steak I had at a restaurant was Sullivans.
We grill out at home multiple times a week and my husband seasons and grills a steak better than anyone else. We also try to handpick the filets at the grocery store

Micheal Deans has some entrees that come with a pretty good bearnaise sauce on them and I've always liked the steaks and everything offered at Twisted Fork (Triangle Town Center). I'm not going to call them the best steaks i've ever had but they're certainly better than average (and better than Carrabbas or Outback in my opinion). I do like the calamari at Carrabbas and some other items but it's no better than most chains.

I haven't been to Prime yet (old Michael Deans location) so I can't offer an opinion. But i've heard good things. I worked for that company for years and have always enjoyed eating at their restaurants.

9/18/2007 4:17:18 PM

Quote :

"while on vacation we ate a restaurant (flying fish) that served a new york strip with sauce foyot (also called valois), which is a bearnaise + meat glaze sauce. it was REALLY good and apparently it's too complicated for me to make."

it's not syrup, it's glaze.

Quote :

"i don't particularly want to make it either. i'd rather just buy the meal, but thanks."

[Edited on September 18, 2007 at 4:22 PM. Reason : ]

9/18/2007 4:21:43 PM

Heinz 57.

9/18/2007 4:59:01 PM

Who eats out and orders a steak?

9/18/2007 5:09:32 PM

^ a lot of people who eat at upscale places

9/18/2007 8:27:13 PM

Quote :

"at sullivans we can put bernaise on top of your steak, no problem. we also can do an oscar style and put it on top w/ lump crab meat, too. but bernaise + a "meat glaze sauce"? maybe thats like bernaise + au jus or something. i'll ask chef tomorrow when i work."

Tell Robert that Ian says hi.

"meat glaze" = demi glace, or glace de viande. (Heavily reduced veal stock)

Sayce foyot is just bearnaise and add a little demi glace to it, which any good restaurant should have plenty of on hand at all times

9/18/2007 9:03:12 PM

Quote :

"However, when you go to a top steak house you know you will get absolute consistency (best cuts, made my professional cooks, perfect service, and they will complete requests such as the one the thread poster wants without saying wtf). "

with the prices of beef skyrocketing during the last decade, you can't even guarantee that the best grades of beef or correct cuts are being used at top dollar steakhouses anymore.

9/18/2007 9:26:02 PM

Quote :

"he's not. he's right. If you like it, that's great, obviously there's a market for middle of the road manufactured food, but don't try to act like it's any more than that. I've eaten at carrabas, and while it's ok, i'd hardly consider it to be anything special. You obviously have never had a quality cut of meat, but maybe that's a good thing, since you're satisfied by lower standards-- and that will be ruined once you've had a quality steak."

BobbyDigital

FYI, I ate at Ruth's Chris Steak House less than a year ago, and I'm always on the lookout for a good steak--the best of which I cook at home. Maybe you're not old enough to have learned this but there's no status in overpaying, son.

Quote :

"this seriously sounds like an advertisement. do you work there or something? that's a little suspect"

se7entythree

Plenty of people here know where I work and it ain't Carrabba's--I just like the food. And I wish I had never offered you any sort of recommendation. I'm out.

9/18/2007 11:54:24 PM

You cannot buy beef near the quality that you get at top notch steakhouses. Prime+ is pretty much unavailable on the market.

I don't care for Carrabba's all that much (though it is better than Olive Garden, Macaroni Grille, Maggiano's, or Johnny Carrino's). I found the food to be way over-herbed, over-salted, over-cheesed, over-buttered, etc. Their tomato sauce is not my cup of tea either, but I'm picky on that. I mean, if someone just has to eat at a chain Italian then it would be the one I choose but for the price you can go to any of the great Italian restaurants in the area (like Caffe Luna or Vivace).

9/20/2007 12:38:32 AM

Vivace has gone downhill a lot in recent times, and their quality control sucks. I worked there when it first opened, and it was great at first, but after i quit, i kept going back every 3 months ro so to eat and each time was worse than the last.


But you're right about the beef. Prime grade constitutes about 3% of all beef produced, and is pretty much reserved for food service only. Its moer or less impossible to find in a grocery store, even high end ones, and extremely rare to find in specialty butcher shops (which there arent any around here anyway). Not to mention, most homes dont have as hot of a grill or broiler as most steak houses, which is whats responsible for that nice caramely sear on beef tha gives it that awesome "grill" flavor.

if you say you can cook a better steak at home than a top end steak house, you're just lying to yourself.

[Edited on September 20, 2007 at 12:54 AM. Reason : ]

9/20/2007 12:51:48 AM