You do realize they put those plates in the broiler with the steak cooking on top do you not? I’m not sticking up for them but I think both you and the creator of this video need to do a little more research before you make a comment
@@connorcostello9599so you telling me you can't transfer the steak onto a new plate??? Cooking is messy but at that price point I'm expecting A1 presentation. I can spend $40 and get way more better presentation than this McDonald's might even have better presentation
Yeah apparently according to some locals, it went really downhill about 5 years ago. You went when it was still decent. They lost their Michelin star for a reason.
Fair assessment. Assuming the steak quality is the same (I can even do better with just plain old prime) I can reverse sear the same steak in a cast iron pan, then brush and let rest in a tiny bit of wagyu beef tallow , a rosemary sprig and minced garlic (you can replace the wagyu beef tallow with clarified butter). Super easy to do. I used to work there and have cooking since I was 11. I'd bet My car that even objectively I cook a better steak.
@@FactoryFugitive Boneless American Wagyu ribeye for $40/lb at my local grocer. Akaushi ribeye on sale for $17/lb. No need to spend $200 for a good steak dinner.
At least with salt bae you can say you went for the experience Not that I’d ever go nor do I think it’s not overpriced But with salt bae you can content yourself that you’re paying for the theatrics
@@donewittit6607it absolutely was steak for 3-4, along with spinach, drinks for him and I'm guessing someone else. Luger's is overrated, but I've been three times and it was disappointing the first time, fine the next two visits once you know what to expect.
@@eatwithcalehonestly they looked TERRIBLE. Im shocked they get away with charging people for that mess. Just nostalgia and taking advantage of tourists I guess.
Yeah back before Travel Channel and Food Channel kept doing shows on them to the masses. Now that everyone is going they are just a typical tourist trap living off the cable and now yt food reviewers....
As a lifelong New Yorker I was so excited to finally go to Peter Lugers. Took the family in early 2019. What a disaster. Everyone said the steak was completely tasteless and it cost me an arm and a leg. Never again.
I bet they didn't salt it properly. We live in a time where the average person has easy access to tools and information that allows them to make a superior steak for a fraction of the price.
it's getting to the point where i'm feeling like i'm just gonna walk out on these places if they don't sell what's advertised. I'm sick of paying full price for half-assed products. Even the chain restaurants can't swing in my area, and they're designed to run smoothly even by braindead dumb people. These employees are just too jaded, and their managers focus solely on managing hours rather than ratings from customers. My last 3 jobs have been a struggle solely because the managers are rationing hours out like water in Mad Max...
Even in 2010, the restaurant was fading. It peaked in the 80s. Much better restaurants elsewhere. Personally, I like the Stripe House on 12th. Was sublime, especially before they were bought out.
Sometimes it's good if it's a particular cut that benefits from being sliced a certain way like picanha, or an extremely rich beef that is better in small portions. This one looked completely unnecessary though.
@@timmcdermott9110 they got lost in generations, this used too be the shit like 60 years ago but food has changed and customers have changed, but they haven’t, I don’t mind my steak being cut if it’s cheap steak, I’m from hawaii and a lot of like local local bars, not the ones in town, Waikiki and shit, you’ll get steaks as like appetizers, 10$ New York strip cut up thin over a bed of onions so you and your friends can share some while you drink beer and shit, with some poke, or something but yeah a nice steak place, doesn’t even have too be real nice but a place your paying anything over 50$ for a steak if they cut my shit I’m kinda bewildered.
A steak that size in Australia would cost between $15 and $20 to buy, then take home and cook it yourself. At a restaurant, we'd pay about $50 for a steak and some sides, but not as large sides as in the video. Comparing steak and sides like for like (same sizes) it'd cost about $65 here (which is approx $43USD). Fancy restaurants just put bullshit prices on things.
@@arcanewondersfann1567 well for 40 bucks you can get a 16 oz. steak with a couple sides and a soft drink at Texas Roadhouse. And the food there really isn’t bad.
This was actually pretty dishonest. He showed an end piece to demonstrate that the steak wasn’t medium rare. The end piece is always more cooked than the middle. If you pause on the frame with the whole steak, you will see that it was medium rare. He made it sound like his meal alone was that price, when that’s the price of about a steak for 4. Keep in mind he got at least one drink.
@@TheGodYouWishYouKnew he showed the whole steak on the plate, he showed the one piece zoom to camera that wasn't med rare. The rest of the steak probably was med rare. I've had the same steak med rare. Can't complain. The problem is the price, not quality. Its $190 for steak but not sides. and NY times is only good for propaganda.
When I was a kid Lugers was a place of legend. My grandmother lived around the corner. I never actually got to eat there, it felt completely unattainable. It feels like the last ten years have undone over 100 of legendary steaks.
the worst is when you're expected to tip 15-25% on a $100-150 meal for bringing me and my family food and asking me how it's going... I seriously don't understand why we tip anymore, considering servers now get minimum wage like everyone else. Double standards will always exist I guess.
@@B312XC waiters/waitresses also get paid minimum wage at least in Canada. In the states, the tips are a bit more justified, but tipping in Canada is pathetic.
Wouldn't pay $20 for that. They cooked it, sliced it, put it on the plate then put it under a salamander or an oven to make it sizzle which just cooked the meat even more making it drier and tougher. You can tell because the meat slices are bulbous and aren't flush with the outside where it was sliced. Average sear on it too.
Funny you say that because the cooks at Lugers are actually on video bragging that after slicing up the steak right after it's finished cooking... they do put it under a broiler for 5MINUTES in the plate it's served on just to get the "show" of a sizzling plate. No wonder their rare and med-rare steaks are like medium. Also JFC it is sacrilegious to cut up a cooked steak immediately after it comes out from cooking without letting it rest at all. It's so aggrevating seeing that steak pre cut up....like bro I'm not a baby I don't need my food precut up for me.
This is what ive been saying for years! The quality has definitely deteroirated. Last time i went nothing sizzled, steak got instantly cold, sides were luke warm and not a single person came to check up on us until the very end.
Just the quality you get today eating out in the USA. Servers don’t care, diners don’t tip and owners don’t care about quality just making enough money to stay open.
My English bulldog had to have surgery and I promised him if he pulled through I will get him a Peter Luger steak… the steak alone was almost $180 but it was perfect. He did not complain.
It’s what happens when you reach the top and get complacent. The staff takes things for granted the waiters know even if they give mediocre service they’ll get tipped well cuz people are afraid and terrified of being perceived as cheap. They can tell the customer to fuckoff and still be tipped.
There is obviously another person at the table, and it seems like enough sides for 2. If the price is $290 for 2 people in NYC, that's not too shocking. He doesn't say f the cocktails were part of that price.
- St Anselm, best Tomahawk, only downfall is that the place is very small - Del Frisco sticky bread is honestly so damn good I would go just for that, steak is great and the service is so damn top notch my fav overall - Keens is just damn good - Rocco’s is also a good spot, no frills, great service I would like to try - Club A - Quality Meats - STK
@@AmazingChinaToday Be not deceived. I've had Peter Luger's steak. And, you simply do not know what you're talking about if you even mention Peter Luger's and Longhorn Steakhouse in the same sentence; or same conversation, nonetheless.
Man this hurts my soul. Im so glad my grandfather is not around to see the downfall. This was the place he went or took me to for major accomplishments. When I graduated and joined the military was the last time we went over 20 years ago. I wont go again because I always said my last memory there will always be with him.
Went to Peter Luger in 2013 for the first time, was my first trip to New York and was billed as THE place to go for steak. It was good but overshadowed by a few things: - Underwhelming setting, I get that people will say the interior is ‘classic’ and ‘iconic’, but perhaps it just wasn’t that great in the first place, you just don’t feel the sense of occasion when you walk in - The waiters and barmen were just rude and jarring, not sure if this was their ‘schtick’ that people come for, or whether they themselves had fallen out of love with the place - Even ten years ago, I have to say, it felt like a Disney restaurant, almost a pastiche of itself, and lacked an authenticity that you’d expect from an icon of the New York restaurant scene - Many restaurants who churn out the same thing over and over again, are able to do so at fair prices given the years of data they have around wastage and buying at economies of scale - to my point above, this prices here are a product of greed, a tax on the tourist dollar - And to my point above once again, you can bet you won’t see any locals frequenting this place, and while thats not always a bad thing, here at least, it is They cook a good steak but hey, so do many places in the world, its not unique to this restaurant by any stretch.
If you ever come back to NYC, go to Gallagher’s, a true gem of a steakhouse. Its been in business since Prohibition and it even used to be a speakeasy which Babe Ruth visited before his games lmfao. Way better than Peter Lugers which is a joke at this point
As a kid in the 80's I lived down the block from Peter Lugers. It was always a dream to eat there. As kids we all thought only rich people went to lugers.
$290 for steak, spinach and potatoes?! At that price, the chef better come out and blow me too. It better be a damn good blow job. I promise you you could go to any other place and get that for like $35 and it would look better. Those potatoes look like home fries you get a breakfast place for like $4.50
lots of comments about food clothing, traditions and respect. about 20 years ago, me and several of my colleagues went to Peter Luger's courtesy of our boss. our office was nearby. we went dressy casual and I still felt like I was under dressed. the drinks were good. the service was quick. the table was split. some of us wanted a med-rare and some of us wanted well done. the waiter said the plates come out very hot and the steak continues cooking on the plate while it sits on your table. so the order was put in for a rare steal. within a minute or so, it was med- rare, so half of us dug in and the rest waiting enjoyed their drink enjoyed the sides and then the steak was finally med-well to well done. it was a great meal. yes it was expensive, but that's why you only go there once. it's a shame that these icons of "old NY" are declining. and yes going in a hawaiian shirt and ball cap is pretty disrespectful. Tony Soprano where are you when we need you.
If you checked it deeply, you would find that ownership control changed. Someone took over who was willing to sell the restaurants future, for increased current profits. Same thing happened to Arthur Bryant's BBQ in KC. Just a shell of what it once was.
No restaurant in NYC is worth the price, when you've worked for some of these places and see what happens behind the scenes, you'll NEVER want to eat out again
Literally nothing you can make at home can beat this steak. Trust me I’ve had dry aged steaks from other steak houses, this is the second best I’ve ever had. Their sides aren’t bad but I agree they’re pricey, and their drinks are just okay imo. But if you want a 10/10 steak Tbis is definitely the place to go, people who hate on this place are just looking for clout online, and will say keens, or ghallagers in nyc are way better when it’s just not the case.
@@skoden1313 I mentioned that incase any fellow Texan made the trip out there, it would be up to what we generally like down here. But whatever you say cupcake 😘
Thanks for saving a bunch of us money. Remember seeing this place way back inthe day on one of those food shows and always wanted to try it, but not for that price. I'll just buy a whole roast and dry age at home.
My review after going there 3 times. 1st time: Got medium steak for 2, spinach, fries, lambchops, and bacon. The lambchops and bacon were amazing. I am no expert at lambchops, but I know the bacon was great. Unfortunately, it is 10$ per slice, which is robbery. but I tried looking for similar cuts (same size and thickness) in supermarkets and it turns out the price is just a bit lower if I made it at home than peter luger. The steak is very good. It is very tender and juicy, with a warm crunchy crust. Lastly, the spinach and fries are just mediocre as I would expect. On the second visit, I got a steak for 3 medium rare and it came out rare. It was still a good steak, but it that was a small annoyance. I also got bacon, spinach, and fries, which I would rate the same as before. The third time was very good. I ordered medium rare, and it was cooked to my liking. Very juicy, tender, and delicious. I got the same sides, and like before I would rate them the same. The bread is just bread. I'm fine with room temp bread, but to each their own. I feel that the 290$ price in the video is misleading since the video makes it seem that there is only a steak for 2. In reality this steak is a lot bigger for more people, thus the price is kind of justified. I also see that a lot people are complaining about the plate being dirty. If that bothers you then don't come to lugars. The point is that they put the plate into the salamander with the steak, so it is served sizzling, and the steak maintains its temperature for longer. Overall, yes everything is overpriced. However, Luger stands on business when it comes to steak. its very high quality and good tasting. This is a tourist trap, but I wouldn't discourage people from coming here. I came only three times during special occasions, so I would recommend doing the same.
I know these types of restaurants who at one stage lost their soul and just try to capitalise on their name. It usually happens when the founder retire and a sibling without any real interest take it or when sold to people who wants to get the money of their investment back ASAP and are better with excel than in a kitchen . You usually notice the decline with the service as experienced staff quit and are replaced by untrained cheap one , then it spreads to the kitchen and it is the quality of the food who is impacted . Some of these restaurants either disappear or become complete tourists traps .
@@user-vf6km4sf2r has to do with the cut. The steaks are not single serving. Having said that, don’t like it, don’t go. I think it’s good. Not the best I’ve ever had but fun to go to once a year.
@@shane6284yes he should have. A least a sport coat, they can be paired with something as simple as a tee shirt and jeans and look decent. People put 0 effort into themselves and complain about stuff like the food at a fairly nice restaurant.
Crazy money. I get quality and expertise in the kitchen come at a cost. But theres a point where it tops out and ultimately theyre just getting customers eating there because it's important for those customers to be able to tell other people that they are there.
I went here 15-20 years ago, it was amazing. I was young and felt like a king. Went here last year and feel like I got robbed and didnt even enjoy the meal. The quality dropped and the price went way up.
$290?!?! House of Prime rib in San Francisco is only $100 dollars per person and that’s with dinner, drinks, dessert, the whole nine yards and you get an experience that will make you craving it everytime you eat red meat!
I went here 1 time in a trip to NY about 20 years ago. Price wasn’t as high as it is now (obviously) but even then I wasn’t overly impressed. For the money I feel like other places just do it better
The best steak you’ll ever have is the one you’ve mastered cooking at your own home. Find great quality meat from a cattle cowboy and you’re in the running. All his dishes are easily made at home. The only process you’ll have to learn and master is meat selection, dry aging and cooking steps whether it be cast iron skillet, broil, grill, reverse sear etc…. But, it can be done.
I have a friend who went there like 10 years ago and went again recently and he said the quality has completely fallen off a cliff. I've never been, and probably never will considering how bad it looks.
It doesn't look terrible, but $290 for what looks like it should cost like $80 tops is criminal. Granted, I bet a big chunk of the cost was from the cocktails.
I ate at a michellin star restaurant in the Netherlands this year. And I spend 300 euro's for 2 people. And it was amazing. I could never make something like that. But looking at that steak, spinach/potatoes. I can certainly make it better then that. That price is insanity. I would call the cops no kidding.
One of the most disappointed I’ve ever felt leaving a restaurant. Service/waiters were unusually rude. Steak was ok but not my style. Insane prices. Only thing that was great was the cheesecake.
I’m partial to Keen’s steakhouse when in NYC. Haven’t been there in 6-7 years but it was as good as always then. Not as famous as Lugers but amazing food and ambiance (I’m also a pipe smoker and all the old clay tavern pipes covering the walls and ceilings are cool af) If you go be sure to get the mutton chops too- out of this world and what it’s best known for for 150 years
I worked at a fancy expensive joint in downtown Detroit years ago and the manager said in a moment of honesty, "when you get down to it, it's just meat, vegetables and potatoes." If you want to command top dollar, you had better be offering more.
My bucket list used to include Bistecca alla Fiorentina in Florence, Hanwoo beef in Korea, Galician beef in Spain, Wagyu in Japan and the Porterhouse at Peter Luger. I've done the Bistecca and Galician. After all these negative reviews (and videos) Luger is off the list. Just have Hanwoo and Wagyu left.
I can't even get myself to pay for Ruth's Chris. A salesman took me and some others to a steak house in Chicago. It was pretty good, but I'm glad he was paying for it. The best part was really the onion rings. I went back a couple years later and was so excited, and they didn't server them anymore.
Agreed, the steak is decent...but that spinach was disgusting. That has to be frozen spinach because it tasted exactly like it. The strudel though is top notch.
Seems like a fair price for people who can afford it. Your not paying for the food at this price. It's for the ambience Looks relaxed and about $30 worth with a mark up of 370 seems fair
Thank you. My friends were telling me I was crazy to not like it. And those chocolate coins are pathetic as a going away chocolate. It’s like eating Halloween coin chocolate from a year or two ago. Hell, it might even be that
Went to 1 michelen star in SF chez TJ, came out to $300 a person, felt scammed the main courses was rabbit and elk, which I both have eaten but the way they made it I was choking it down.
