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Food & Wine Ground >> Favorite Steakhouse?
| 5/31/06 11:47 AM | |
BigJimmy54
Edited: 31-May-06 Member Since: 09/08/2005 Posts: 153 |
What's your favorite place to get a steak? Mine- Gibsons in Chicago, Chicago Prime, or when in Las Vegas the Luxor Steakhouse Let's hear it |
| 5/31/06 11:50 AM | |
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Clint
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 18925 |
801 Des Moines Iowa Cooked to perfection everytime and excellent prime beef. Black Angus is crap. |
| 5/31/06 11:53 AM | |
bjjdna
12 
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 898 |
greenfields brazillian steakhouse lone star delmonico tx roadhouse |
| 5/31/06 11:56 AM | |
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The Illustrated Man
Edited: 31-May-06 Member Since: 07/15/2003 Posts: 7458 |
Any Ruth's Criss Steakhouse. |
| 5/31/06 11:57 AM | |
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Mullet @ Heart
17
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 34192 |
Some place in Boston. I don't remember the name. It was 3 numbers. Like 789, or something like that. I think it was their address. They had an amazing peppercorn filet mignon. Very noisy restaraunt, though. |
| 5/31/06 12:01 PM | |
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dreggan
3
Edited: 31-May-06 Member Since: 07/30/2002 Posts: 2226 |
dennys |
| 5/31/06 12:03 PM | |
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Mullet @ Heart
17
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 34193 |
Some chain steakhouses are okay. I don't normally like chains, but Ruth's Chris and Outback both have very good steaks. Hell, I'll even go to Texas Roadhouse for their "Roadkill" once or twice a year. |
| 5/31/06 12:07 PM | |
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bigwilly
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 1705 |
Mullet @ Heart are you taking about "Grill 23" in Boston? |
| 5/31/06 12:08 PM | |
deach
Edited: 31-May-06 Member Since: 09/28/2003 Posts: 1029 |
Sizzler |
| 5/31/06 12:09 PM | |
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joemurphy
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 6160 |
peter lugar's in brooklyn. I've eaten a lot of steak, but that's the best. |
| 5/31/06 12:10 PM | |
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Mullet @ Heart
17
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 34196 |
"Mullet @ Heart are you taking about "Grill 23" in Boston?"
Maybe. That sounds very familiar. It's been several years, so I can't say for sure. If the place is louder than shit, that's probably it. |
| 5/31/06 12:11 PM | |
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sloppy2nds
13
Edited: 31-May-06 Member Since: 02/26/2003 Posts: 6280 |
Frankie and Johnny's (NYC and Rye, NY) |
| 5/31/06 12:15 PM | |
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Mullet @ Heart
17
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 34198 |
I've always wanted to try Peter Lugar's. I've come close a few times. I don't know if I'll like it much. They seem to be famous for steaks that are not lean at all. Eating fat just isn't my thing. But I'll try it someday with an open mind. |
| 5/31/06 12:16 PM | |
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MikeZev
62
Edited: 31-May-06 Member Since: 12/15/2002 Posts: 357 |
Peter Luger in the BK, no comparison. Morton's is great but different. |
| 5/31/06 12:17 PM | |
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chokeyou
Edited: 31-May-06 Member Since: 05/28/2002 Posts: 10299 |
#1. My backyard. #2. The Palm
|
| 5/31/06 12:18 PM | |
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Clint
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 18931 |
They seem to be famous for steaks that are not lean at all. Eating fat just isn't my thing Unless you are willing to eat a well marbled steak, you will never know how good a steak can actually be. |
| 5/31/06 12:20 PM | |
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Mullet @ Heart
17
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 34200 |
"Unless you are willing to eat a well marbled steak, you will never know how good a steak can actually be."
I know that's the rule, but it just doesn't work for me. I can cook the leanest piece of meat in the market, and end up leaving 10% of it on my plate because it's touching fat. That's why I like game so much. Same thing with bacon. You should see how I eat bacon. A pathetic site, for sure. |
| 5/31/06 12:21 PM | |
crescentwrench
55
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 18499 |
Luger's dry ages right? Some people are put off by that. I think I'd like it but I've never actually had a truly aged steak. I guess the closest I've had would be, uh, old. "Hey, what's this at the bottom of the drawer? Oooo, cook it or throw it out? Well, I did pay for it....." |
| 5/31/06 12:24 PM | |
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Clint
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 18933 |
Dry Aging is where it's at, wet aging is a cheap alternative. Scott, you need to eat lean meat more often and splurge with something fatty as a cheat day. Are you afraid of the texture, sight, or calories and saturated fat? FAt is delicious, on a good steak or pork belly, there are few things that will give you more pleasure when eating. |
| 5/31/06 12:25 PM | |
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sloppy2nds
13
Edited: 31-May-06 Member Since: 02/26/2003 Posts: 6281 |
If you do a search on foodtv, alton did an episode about dry aging beef, you can do it your fridge pretty simply... I like a good steak house, and I've been to some where the steaks are absolutely perfect, both in quality and temperature, but I'm kind of put off by the whole idea. To me a restaurant experience should involve things that you can't easily do at home, and $60 steak a la carte with $12 for half a potato on the side seems like a rip when you think about what that money buys in a good sushi restaurant. |
| 5/31/06 12:25 PM | |
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guy1
9
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 2406 |
Del Friscos in Las Vegas |
| 5/31/06 12:27 PM | |
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chokeyou
Edited: 31-May-06 Member Since: 05/28/2002 Posts: 10300 |
Anyone been to Anthony Bourdain's place in NYC? |
| 5/31/06 12:27 PM | |
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Clint
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 18934 |
sloppy, I hear what you are saying, but finding Prime Beef is not easy and searing that bitch on a 1200 F salamader broiler and then letting it cook at a lower temp, is not something one can replicate at home. |
| 5/31/06 12:29 PM | |
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MikeZev
62
Edited: 31-May-06 Member Since: 12/15/2002 Posts: 358 |
mullett, they do serve only marbled cuts, no solo filet but you basically go there for the porterhouse so you'd get to taste the filet. i think the dry aging helps break down a lot of the tissue, including fat and creates texture that is certainly not typical of a "fatty" steak. |
| 5/31/06 12:35 PM | |
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Mullet @ Heart
17
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 34204 |
"Scott, you need to eat lean meat more often and splurge with something fatty as a cheat day.
Are you afraid of the texture, sight, or calories and saturated fat?"
Ummmm... It's fuckin' gross? Seriously, it has nothing to do with health concerns. I guess it's probably the texture more than anything. It's either chewy or squishy. Both of which are gross. I appreciate what fat can do for the flavor of food. I'll cook bacon just to use the leftover grease in a sauce. I just can't stand eating the fat itself. I'm the same way with chicken. People talk about the less-lean parts tasting the best. For some reason, the lean breast is what tastes best to me. |
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