The Times' critic had likewise said that while his fillet was "ideal" on a recent visit to Peter Luger, the strip "ranged from medium-rare to medium-well." The Eater critic Robert Sietsema had also warned that sometimes the porterhouse was "on the tough side," though he noted that he "liked to chew." Wells had also lamented how unlike at other steakhouses Peter Luger caramelizes only the top side of the steak, leaving the underside "barely past raw, as if it had done all its cooking on the hot platter." My friend Will agreed, noting that only the top side had any garnish
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