Allllrrriiiighhttt Randi… it’s #HighsteaksReview time @franks.steaks (Jericho, NY).
Two steaks, everyone knows the rules. Porterhouse, rare like always.
Franks still charges $108 for what they say is a ~42 oz porterhouse. They haven’t raised their prices on this since I was in high school which is nice. However, it isn’t dry aged.
Because it wasn’t dry aged, it did lack flavor. Yes it tasted good, but it was missing a depth of flavor to it that dry aged steaks achieve.
Also, idk why some steakhouses refuse to season their steaks. But there was ZERO salt to be found on this steak. I was shaking the salt shaker for 15 minutes before it was seasoned to my liking.
And honestly it could have been cooked better. I ordered it rare and most pieces were closer to medium. Can’t be doing that. The crust was meh. I’ve had better, I’ve had worse.
Overall, the best part about the steak was the quality of the steak itself. Franks always has great quality meat. But yo their prime rib is fire if I remember correctly, which I’m pissed I didn’t order (3 weeks later I’m still thinking about it, but I ate too much that week anyway).
I went 6.1 on the porterhouse which I think is more than fair. I’m nothing if not fair. So 6.1, franks steaks, jericho, pretty dope jacket 👀😤, that’s your review.