Le Cellier?

[fairytinkerbell]

I heard the cheese soup is good, but is the steak good for the money?
At night i think it's $25 just for steak, do u at least get a stuffed baked potato w/ it??

Anyone?

 

[nicdanh]

My husband dreams about the Steak! He says it is the most tender steak he had ever eaten. They marinade it for like 3 months????? (thats what the menu says)

 

[danny1649]

Is one of our must do's when we visit Epcot.Steak is good I don't know about stuffed baked potato though.I think you would enjoy Le Cellier and ask them if they can put some cheese,chives,bacon in your baked potato.Sound's good to me I think I will ask next time we're at Le Cellier.

 

[Dogslider]

We ate at Shula's a few days before Le Cellier last year and I must say that I thought that the steak at Le Cellier was way better than Shula's. We plan on going back in October.

Pam

 

[bugbugmom]

The mushroom filet was delicious. One of the best steaks I've ever had.

 

[KIS]

We ate at Shula's a few days prior to Le Cellier and my husband, the steakeater, liked the steak at Shula's far better.

It's funny how there's no arguing such things, isn't it? Me? I don't do steak.

Le Cellier had a nice salmon.

The soup was out of this world, I thought. We really enjoyed it with the pretzel sticks.

KIS

 

[GeoffM24]

My wife and I both had the Filet Mignon and it was fantastic. I am a high end steak lover. Most people don't know/understand that there is a grade of steak above "choice" which you get at the grocery store. Roughly 1% of all steak qualify for the rating of "prime" do to perfect marbeling of the meat and quality. (no angus isn't prime and no Omaha Steaks are not prime)

Top steak houses always sell prime steaks. The other factor is "dry aging" the steaks in a temperture and humidity controlled environment for up to a few weeks so the steaks become more tender. This is what many fine steak houses and I believe Le Cellier do.

Since dry aging removes some of the water weight from the steak and requires time and storage space the price per pound is very high. Dry aged prime steaks usually sell for $20-$45 EACH depending on size from retailers like Stock yards and Lobel's. Those are uncooked steaks you buy, not served at a restaurant.

So when you go to a high end steak house like Michael Jordan's, Ruth's Chris, or Morton's that is why it cost so much. They aren't working magic on the same steaks you get at the grocery store, they are cooking steaks that you can't even buy in most places.

 

[TooBoyz4us]

Very interesting post GeoffM24 ! I had no idea that there are so many different cuts and types of steaks.Thankyou

I do have a question though about the "dry aging".This may sound silly, but I don't know any other way to word this.....How do they keep the steaks from going "bad" during that few week aging process?
You mentioned a temperature controlled environment, is that what does it?
I know that for me, keeping steak, hamburger etc in a fridge more than a few days is something I never do because I am afraid of it turning brown and making us sick.

Chris

 

[Buzzfanmom]

That's such a great explanation GeoffM24!!! There truly is a difference in the steaks at a high end steakhouse and those found at your local grocery.
I had the Mushroom Filet last month at Le Cellier and it practically melted in my mouth. It was by far one of the best meals I have ever had....anywhere. I would highly recommend it. You get what you pay for! And the cheese soup and Pretzel bread are great too!

 

[GeoffM24]

Here is the answer:

Dry aging is a process in which the meat stands in specially designed coolers/aging room. People cannot dry age meat in their own refrigerators.

This process allows moisture to drain from the meat and breaks down the fibers of the meat, making the steak juicer, more tender, and more flavorful. Like when a fruit is ripe enough to pick from the vine, that is when we cut the meat.

Prime meat to is aged to perfection by holding it in coolers at a temperature of 34-38° F. Lobel's ages beef for four to six weeks. Veal and lamb are young, delicate and tender, and are hung in our coolers for no more than a week.


The meat is aged in large pieces, like the whole tender loin where the filet mignon is cut out from. They cut the outer layer off of the meat that becomes dehydrated (also leading to the higher costs) to steaks that are just as red as non-dry aged.

 

[GeoffM24]

One other reason that the steaks come out so good is that fine steak houses use VERY hot ovens. I forget how hot but much hotter then even the broiler in your over. By quickly searing both sides and cooking with such a hot oven all the flavor and juice is locked in.

What I do at home is heat a cast iron skillet red hot on the stove and sear it for 2 minutes a side and then pop it in the oven at 350 for a few more minutes to finish.

The big problem with this is that it WILL smoke up your house!

Also let it sit for 5 minutes prior to cutting to let it settle and always use tongs, never a fork to turn the meat.

Alton Brown on the Food Channel has a program called Good Eats and his show on cooking steak is wonderful!

 

[MaryKatesMom]

"Alton Brown on the Food Channel has a program called Good Eats and his show on cooking steak is wonderful!"

I was going to suggest his home "dry aged" version involving paper towels and a punctured rubber maid container, which I've done for prime rib.

GeoffM24 is absolutely correct. You just can't do the steaks the way a fine steakhouse can. If you are interested in the most perfect steak, try V&A's angus prime filet. It melted in your mouth. Heavenly.

 

[lc1965]

with the maple-glazed salmon available, I don't even feel like ordering the steak! Enjoy!

 

[TooBoyz4us]

Thankyou so much GeoffM24

I feel so steak educated now
I've even been impressing my family with my new found knowledge!!


Buzzfanmom-- I have been eyeing that Mushroom Filet on the LeCellier menu! It sounds delicious.
But, we 've decided that we are going to try LeCellier at lunch......hmmmmm, I wonder if it is on the lunch menu???

~Chris

 

[Forever42]

Originally posted by GeoffM24


Alton Brown on the Food Channel has a program called Good Eats and his show on cooking steak is wonderful!

He's the first thing I thought of when you mentioned your method of cooking.

I love love love Alton Brown

 

[Nanu57v]

I just go for the cheese soup and the pretzel bread. Its so good! My husband put the recipe on his website www.cheesesoup.com if you want to try and make it yourself.

 

[Buzzfanmom]

TooBoyz4us-
I didn't see it on the lunch menu but maybe you could ask for it? Here's a link for the lunch menu: http://allearsnet.com/menu/menu_lcl.htm
It still looks very good.

Oh - I love Alton Brown too! Maybe we should start and "I love Alton" fan club!