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Steak With Eric Wareheim and Gabe Ulla

Oct 27, 2025

Guest

Eric Wareheim

In this lively discussion, comedian and author Eric Wareheim teams up with Gabe Ulla to delve into the world of steakhouses. They explore why steakhouses are a quintessential American institution and share their favorites from a road trip across 65 locations. Key topics include the mysteries of dry-aging versus wet-aging, the nostalgic significance of steak dinners as modern-day rituals, and a catalog of beloved potato sides. Plus, they offer insights into ethical beef sourcing and playful dining etiquette that can elevate any steakhouse experience.

01:17:56

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ANECDOTE

Road Trip To 65 Steakhouses

Eric and Gabe grew their project from a small pitch to documenting 65 steakhouses across America.
They focused on personalities, rooms, and staff to capture the institution beyond recipes.

insights

INSIGHT

People Define Steakhouse Character

Unique, owner-driven decor and staff personalities define classic steakhouses more than design trends.
Many iconic steakrooms are family-run and carry idiosyncrasies that larger chains lack.

insights

INSIGHT

Sides Reveal Regional Identity

Steakhouses follow a shared template but regional and immigrant influences create surprising side-dish diversity.
Those small tweaks—Greek owners, Southern sides—make each room distinct.

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Why America Remains a Steakhouse Country

01:34 • 1min

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The Book’s Purpose and Scope

02:59 • 3min

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Favorite Steakhouses and Road Trip Stories

06:03 • 3min

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What’s Disappearing from Classic Steakhouses

08:47 • 2min

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Dry-Age vs Wet-Age: Trends and Preferences

10:20 • 2min

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The Steakhouse as Modern-Day Sacrifice

12:32 • 3min

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Sourcing Better Beef and Ethical Eating

15:53 • 1min

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Should America Eat Less Beef?

17:19 • 2min

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Is Major Domo a Steakhouse?

19:24 • 1min

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Signature Steakhouse Sides and Relish Plates

20:30 • 4min

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Potato Varieties at Steakhouses

24:43 • 3min

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Steakhouse Ordering Rules and Table Dynamics

27:45 • 6min

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Appetizers, Bread, and the Siren Song

33:42 • 5min

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Choosing Cuts, Doneness, and Shareable Steaks

38:29 • 4min

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Favorite Sides: Creamed Corn, Fries, and Onions

42:17 • 2min

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Golden Steer and Vegas Steakhouse Spectacle

44:41 • 1min

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Eat Until You’re Unhappy and Dessert Choices

45:41 • 59sec

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Book Promotion and Cultural Impact

Wet-Age vs Dry-Age Explained by Dave

50:45 • 11min

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Cooking Techniques and Pan vs Grill

01:01:33 • 8min

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Sauces, Seasoning, and Finishing Salt

01:09:49 • 5min

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Ask Dave: Preferred Cuts for Versatility

• Mentioned in 5 episodes

Eat a Peach

David Chang

In *Eat a Peach*, David Chang shares a candid and introspective look at his life, including his battles with depression, suicidal thoughts, and the emotional burdens of running a restaurant empire. The book touches on his childhood, the challenges of being Asian in the US, and his experiences in the culinary industry. Chang also discusses the demise of his magazine *Lucky Peach*, his relationships, and the importance of mental health awareness. The memoir offers a raw and honest glimpse into the highs and lows of his career and personal life.

#41556

Steakhouse, The People, The Places, The Recipes

The New York Times bestselling author of Foodheim returns to slide into red leather booths across the country in search of the ultimate expression of a beloved but disappearing American icon: the steakhouse.

Eric Wareheim

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• Mentioned in 3 episodes

The French Laundry Cookbook

Thomas Keller

The French Laundry Cookbook, written by Thomas Keller, Michael Ruhlman, and Susie Heller, is a seminal work that captures the essence of The French Laundry restaurant. The book includes 150 exact recipes from the restaurant's kitchen, each thoroughly tested in home kitchens. It covers a wide range of culinary techniques, from innovative soup methods to the proper way to cook green vegetables, fish, and meats, as well as the creation of breathtaking desserts. The cookbook also includes essays, profiles, and extraordinary photography, making it a detailed guide for those aspiring to refine their culinary skills and replicate the French Laundry experience at home.

Today, Dave sits down with Eric Wareheim and Gabe Ulla, authors of the new book 'Steak House: The People, the Places, the Recipes'. Amongst friends, the discussion ranges from the magic of steakhouses to the ideal steakhouse order. The myriad types of potato sides are listed, the right way to order a martini is declared, and the idea of the steak dinner celebration as a descendant of the old-school hunt and sacrifice is posed. Dave also cooks a wet-aged and a dry-aged (or, at least, a little less wet-aged) steak for the cowriting duo.

Get Eric and Gabe's book Steak House: https://www.penguinrandomhouse.com/books/723311/steak-house-by-eric-wareheim-with-gabe-ulla/

Follow Eric online: https://www.instagram.com/ericwareheim/

Follow Gabe online: https://www.instagram.com/gabeulla/

Get Dave's memoir written with Gabe, Eat a Peach: https://amzn.to/4owNoPs

Learn more about Majordomo: https://www.momofuku.com/restaurants/majordomo

Learn more about Dal Rae: https://www.dalrae.com/

Learn more about Pappas Bros.: https://pappasbros.com/home/

Learn more about Beef 'N Bottle: https://beefandbottle.net/

Learn more about Little Red Barn Steakhouse: https://lrbsteakhouse.com/

Learn more about Circus Circus' The Steak House: https://www.circuscircus.com/restaurants-1/the-steak-house/

Learn more about Morton's: https://www.mortons.com/

Learn more about Gallagher's: https://www.gallaghersnysteakhouse.com/