Steaks are diminishing returns for the price.
Most people can tell a $30 steak is better than a $6 one, but I think most people aren’t going to get much of a difference between a $30 and a >$100 steak.
Not just foods, either. Tons of products are like that.
The gap between an El Cheapo lowest-bidder product and the midrange product will be far, far more significant than the gap between a midrange product and the high-end stuff.
Holds true for almost every product in almost every industry. Clothes, cars, sporting goods, electronics, you name it.
Unless you just absolutely cannot afford it, then the midrange product is usually the best choice. The high-end stuff will be slightly better, sure, but unless you’re an extreme enthusiast with very specific needs, the upgrade to high-end stuff just isn’t worth the price premium you’ll pay for it.
Sadly, this doesn’t apply to a lot of seafood, however. Absolutely buy the most expensive scallops, for example, because they are handled, processed, and stored better, resulting in a very noticeable difference in quality; on the other hand, the difference between the cheapest and mid-range is less noticeable. Same with most sashimi. Oh, and even moreso with sake (obviously not seafood).
Steaks are diminishing returns for the price.
Most people can tell a $30 steak is better than a $6 one, but I think most people aren’t going to get much of a difference between a $30 and a >$100 steak.
I agree… but I also think that applies to LOTS of other foods, particularly in the setting of a restaurant.
Not just foods, either. Tons of products are like that.
The gap between an El Cheapo lowest-bidder product and the midrange product will be far, far more significant than the gap between a midrange product and the high-end stuff.
Holds true for almost every product in almost every industry. Clothes, cars, sporting goods, electronics, you name it.
Unless you just absolutely cannot afford it, then the midrange product is usually the best choice. The high-end stuff will be slightly better, sure, but unless you’re an extreme enthusiast with very specific needs, the upgrade to high-end stuff just isn’t worth the price premium you’ll pay for it.
Sadly, this doesn’t apply to a lot of seafood, however. Absolutely buy the most expensive scallops, for example, because they are handled, processed, and stored better, resulting in a very noticeable difference in quality; on the other hand, the difference between the cheapest and mid-range is less noticeable. Same with most sashimi. Oh, and even moreso with sake (obviously not seafood).
Diminishing returns applies pretty universally, it’s just a matter of finding the point that’s good enough.
And that $30-100 steak is going to underperform against a mediocre home cook as long as the latter can take their time and prep the meat properly.
Unless someone I don’t like is buying me dinner, I’m skipping the steak every time. I do it better at home.