KrystalWaters Posted January 1, 2012 #26 Share Posted January 1, 2012 After hearing rumors, checked Carnival's site and called up Steakhouse Menu...the Porterhouse is no longer on it. Apparently another one of CutMan Cahill's smooth moves. They just sneaked this one in with no mention on FB or the Grand Poobah's Blog. HOLY COW, BATMAN!! :eek::eek: Hubby and I were looking forward to the Porterhouse on the Dream. I do love a rib-eye but gosh darn it!!:mad: Link to comment Share on other sites More sharing options...
QLUVS2CRUZ Posted January 1, 2012 #27 Share Posted January 1, 2012 HOLY COW, BATMAN!! :eek::eek:Hubby and I were looking forward to the Porterhouse on the Dream. I do love a rib-eye but gosh darn it!!:mad: Never hurts to ask if they have it...I had it even though it wasn't on the menu. Our server told us about it before we ordered. Link to comment Share on other sites More sharing options...
golfadj Posted January 1, 2012 #28 Share Posted January 1, 2012 I so disagree.The only part of the Porterhouse I like is the tenderloin, so I'd just order fillet mignon. But, a good ribeye is even better than that :) Would not pass up either one. Link to comment Share on other sites More sharing options...
Rare Tom-n-Cheryl Posted January 1, 2012 #29 Share Posted January 1, 2012 After just looking at the online menu, it would appear that MY FAVORITE has been officially added. For at least a couple of years it was available, but not on the menu. They were always calling it a "5 spice dry rub boneless ribeye": SPICE-RUBBED PRIME RIBEYE STEAK 18 oz. of flavorful Meat from the Center of the Prime Rib CARNIVAL SERVES ONLY USDA PRIME-GRADE STEAKS. Our Steaks Are Hand Selected, USDA Prime Beef, Aged to Our Specifications, Carefully Handled and Perfectly Cooked. USDA Prime beef is superior quality with abundant marbling which produces juiciness, tenderness and flavor. Only the top 2% of all beef is graded USDA Prime. Carnival guarantees every steak is USDA Prime. Charges will apply for additional entrees. I usually opt for this steak at least a couple of times on a 7 night cruise. Most cuts I prefer RARE, with the exception of a Ribeye (unless it roasted - Prime Rib). I order it M-Rare, as it has the potential to be a bit chewy if it's not at least partially cooked.. LOL! Besides, most steakhouses seem to undercook as a rule - Carnival included. I have no problem with that to a certain degree. The problem arises when Cheryl asks for a Medium-Well steak and it OFTEN arrives M-Rare or Medium! Over several trips to specialty restaurants on both Celebrity and NCL, the overall quality of the beef is (IMO) superior in Carnival's Steakhouse. Tom Link to comment Share on other sites More sharing options...
golfadj Posted January 1, 2012 #30 Share Posted January 1, 2012 After just looking at the online menu, it would appear that MY FAVORITE has been officially added. For at least a couple of years it was available, but not on the menu. They were always calling it a "5 spice dry rub boneless ribeye": SPICE-RUBBED PRIME RIBEYE STEAK 18 oz. of flavorful Meat from the Center of the Prime Rib CARNIVAL SERVES ONLY USDA PRIME-GRADE STEAKS. Our Steaks Are Hand Selected, USDA Prime Beef, Aged to Our Specifications, Carefully Handled and Perfectly Cooked. USDA Prime beef is superior quality with abundant marbling which produces juiciness, tenderness and flavor. Only the top 2% of all beef is graded USDA Prime. Carnival guarantees every steak is USDA Prime. Charges will apply for additional entrees. I usually opt for this steak at least a couple of times on a 7 night cruise. Most cuts I prefer RARE, with the exception of a Ribeye (unless it roasted - Prime Rib). I order it M-Rare, as it has the potential to be a bit chewy if it's not at least partially cooked.. LOL! Besides, most steakhouses seem to undercook as a rule - Carnival included. I have no problem with that to a certain degree. The problem arises when Cheryl asks for a Medium-Well steak and it OFTEN arrives M-Rare or Medium! Over several trips to specialty restaurants on both Celebrity and NCL, the overall quality of the beef is (IMO) superior in Carnival's Steakhouse. Tom I am confused. Is this a steak or prime rib? Link to comment Share on other sites More sharing options...
Rare Tom-n-Cheryl Posted January 1, 2012 #31 Share Posted January 1, 2012 I am confused. Is this a steak or prime rib? I wish it was a PRIME RIB (roasted), but what they are offering is a STEAK. I have, on more than one occasion, attempted to point out to them that having the words "Prime Rib" (together) can be misleading. Apparently, they don't mind if the confusion continues... :rolleyes: Tom Link to comment Share on other sites More sharing options...
golfadj Posted January 1, 2012 #32 Share Posted January 1, 2012 I wish it was a PRIME RIB (roasted), but what they are offering is a STEAK. I have, on more than one occasion, attempted to point out to them that having the words "Prime Rib" (together) can be misleading. Apparently, they don't mind if the confusion continues... :rolleyes: Tom In that case I think this will be good for me. Link to comment Share on other sites More sharing options...
StingRaysfan Posted January 1, 2012 #33 Share Posted January 1, 2012 It's 100% official. On our 12/17 Liberty sailing DH wanted the 24oz in the steakhouse and it was a no go. :( He was very disappointed, but the steak he got was just as good and just a bit smaller. 24oz is a bit ridiculous.... Link to comment Share on other sites More sharing options...
Alan the sponge Posted January 1, 2012 #34 Share Posted January 1, 2012 After hearing rumors, checked Carnival's site and called up Steakhouse Menu...the Porterhouse is no longer on it. Apparently another one of CutMan Cahill's smooth moves. They just sneaked this one in with no mention on FB or the Grand Poobah's Blog. Actually this was written about by Heald 5 days ago if that's who you are referring to. He answered a question by a poster called John Rabbe who asked him. Heald said it had been removed and the rib chop was the biggest cut that they had now and said it was excellent but that he personally would miss the porterhouse. Link to comment Share on other sites More sharing options...
Rare Gail & Marty sailing away Posted January 1, 2012 #35 Share Posted January 1, 2012 It might come back.... Link to comment Share on other sites More sharing options...
Rare Tom-n-Cheryl Posted January 1, 2012 #36 Share Posted January 1, 2012 It might come back.... .. as long as people (saying they are) FROM CRUISE CRITIC aren't the ones "asking" for it! ;) :D Tom Link to comment Share on other sites More sharing options...
Jeffy294 Posted January 1, 2012 #37 Share Posted January 1, 2012 After just looking at the online menu, it would appear that MY FAVORITE has been officially added. For at least a couple of years it was available, but not on the menu. They were always calling it a "5 spice dry rub boneless ribeye": SPICE-RUBBED PRIME RIBEYE STEAK 18 oz. of flavorful Meat from the Center of the Prime Rib CARNIVAL SERVES ONLY USDA PRIME-GRADE STEAKS. Our Steaks Are Hand Selected, USDA Prime Beef, Aged to Our Specifications, Carefully Handled and Perfectly Cooked. USDA Prime beef is superior quality with abundant marbling which produces juiciness, tenderness and flavor. Only the top 2% of all beef is graded USDA Prime. Carnival guarantees every steak is USDA Prime. Charges will apply for additional entrees. I usually opt for this steak at least a couple of times on a 7 night cruise. Most cuts I prefer RARE, with the exception of a Ribeye (unless it roasted - Prime Rib). I order it M-Rare, as it has the potential to be a bit chewy if it's not at least partially cooked.. LOL! Besides, most steakhouses seem to undercook as a rule - Carnival included. I have no problem with that to a certain degree. The problem arises when Cheryl asks for a Medium-Well steak and it OFTEN arrives M-Rare or Medium! Over several trips to specialty restaurants on both Celebrity and NCL, the overall quality of the beef is (IMO) superior in Carnival's Steakhouse. Tom Personally, I think the 24oz was just bragging rights, even though I had it a couple times and it was good. But I would surely rather have the Prime Rib-eye. This seems like a plus to me. Link to comment Share on other sites More sharing options...
golfadj Posted January 2, 2012 #38 Share Posted January 2, 2012 .. as long as people (saying they are) FROM CRUISE CRITIC aren't the ones "asking" for it! ;) :D Tom Sad but true. Link to comment Share on other sites More sharing options...
matj2000 Posted January 2, 2012 #39 Share Posted January 2, 2012 It's ok because the masses will just go along with it. It will probably be replaced with a "mouth watering" Flat Iron Steak that everyone will ogle over... Link to comment Share on other sites More sharing options...
golfadj Posted January 2, 2012 #40 Share Posted January 2, 2012 It's ok because the masses will just go along with it. It will probably be replaced with a "mouth watering" Flat Iron Steak that everyone will ogle over... One can only hope. Link to comment Share on other sites More sharing options...
matj2000 Posted January 2, 2012 #41 Share Posted January 2, 2012 Not surprising Ccl has done wonders with different. It's of meat Looking foward to what they can do with snoot , knuckle and ear Now let's hear it Any day on the water is better than a day at work As long as Im not cleaning or cooking.... I never go hungry .... Sure beats burger king.... Next up for 2012. Lubster and Bef You forgot "its still a great value". Link to comment Share on other sites More sharing options...
JaniceB Posted January 2, 2012 #42 Share Posted January 2, 2012 DH will be disappointed if he can't get his 24oz porterhouse! It is his favorite! Link to comment Share on other sites More sharing options...
golfadj Posted January 2, 2012 #43 Share Posted January 2, 2012 They used to have a veal chop that looked great but disappeared it before I had achance to order it. Link to comment Share on other sites More sharing options...
WeBeCruisin' Posted January 2, 2012 #44 Share Posted January 2, 2012 To be called a Cowboy Steak the steak must be cut from a selected beef short loin. Therefore, it has to be either a Porterhouse (the first one or two cuts), a T-Bone, or a Club (the last one or two cuts). The Private Reserve Bone-In Ribeyes reach glorious heights of juiciness and flavor further enhanced by the presence of the bone. This steak, often called the "Cowboy Steak", will not only delight you and your guests with its flavor and tenderness but is also a work of art. The Frenched style will provide you with the most elegant presentation. I think someone is looking for something to complain about. Sounds like a good steak to me. I don't think they have "lowered the standards", just changed the menu. Nothing is official until we get the Rental's take on it. Well-done, of course. :D Link to comment Share on other sites More sharing options...
Rare Tom-n-Cheryl Posted January 2, 2012 #45 Share Posted January 2, 2012 They used to have a veal chop that looked great but disappeared it before I had achance to order it. I don't recall a veal chop - was that back in the early Supper Club days? Tom Link to comment Share on other sites More sharing options...
Cruise Cat Posted January 2, 2012 #46 Share Posted January 2, 2012 Hey, they've got Hamburgers, Meat Loaf, and Fried Chicken in the MDR; What else would anyone want?:rolleyes: Link to comment Share on other sites More sharing options...
golfadj Posted January 2, 2012 #47 Share Posted January 2, 2012 I don't recall a veal chop - was that back in the early Supper Club days? Tom Guessing about 5-6 years ago but could be a bit more. Link to comment Share on other sites More sharing options...
going2cruz Posted January 2, 2012 #48 Share Posted January 2, 2012 WOW UNREAL.....the cheapening of their specialty dinning. Welcome to Cayhills DOWNHILL's........ How long will he be around. I should start a thread " What do we need Carnival to bring back when Cayhill has to step down" Thanks Jerry.....you just saved me $400 dollars per cruise!! Link to comment Share on other sites More sharing options...
golfb4cruzing Posted January 2, 2012 #49 Share Posted January 2, 2012 To be called a Cowboy Steak the steak must be cut from a selected beef short loin. Therefore, it has to be either a Porterhouse (the first one or two cuts), a T-Bone, or a Club (the last one or two cuts). The Private Reserve Bone-In Ribeyes reach glorious heights of juiciness and flavor further enhanced by the presence of the bone. This steak, often called the "Cowboy Steak", will not only delight you and your guests with its flavor and tenderness but is also a work of art. The Frenched style will provide you with the most elegant presentation. I think someone is looking for something to complain about. Sounds like a good steak to me. I don't think they have "lowered the standards", just changed the menu. I try and never "French" my meat in a public restaurant... Link to comment Share on other sites More sharing options...
waiting4acruise Posted January 2, 2012 #50 Share Posted January 2, 2012 Hey, they've got Hamburgers, Meat Loaf, and Fried Chicken in the MDR; What else would anyone want?:rolleyes: Beef Stew, Pot Roast, and Chicken Fried Steak.:rolleyes: Link to comment Share on other sites More sharing options...
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