Is there a happy medium for a great steak?

You used to get your picture on the wall if you ate "the old 96er" (obscure movie reference) at Shula's.

 

The best steak I have ever had in calgary is Hys or Caesers Steak house. Both are on the same street in the finacial district. But the steak is so damn good. Expensive though.

 

For the best "quick" night out chain steak (I know we all must do it sometimes) I say the Outback has by far the most consistent food and good tasting steak. Blows all the other cheap chains away.

 

I love Ruth's Chris... but hate Mortons. Every time I've been there, the service has sucked, and the steak wasn't much better.

 

I have found that Morton's varies from location to location, the one in Portland has always been good to me. RC seems more consistent location to location. Among the upscale chains I like Palm the best-

Best steak I ever had was at a place called The Beef House in southern IL. It was one of those unique experiences of the right steak on the right day because when I returned a year later it was nowhere near as good...

 

harbour 60 in toronto is incredibly delicious.exspensive though.

 

All you guys are WAY wrong.

Primm, NV at whiskey pete's. $4.99 prime rib

 

Come on by PeterS, i'll cook you one!

The aging happens in the locker before it's sliced...I get mine at a Meat Marcket where you pull a number as you arrive and wait a few minutes, very democratic.

Then I marinate it in 'Mojo Criollo'. It's for fajitas or something, at least a couple of hours.

Then you let the charcoal get way low, after lighting it, and before you heat the grill add some sliced pecan chunks, from the Hare Krishna deforestation effort down the street.....slam the lid....smoke pours out, medium rare only.

Have a Booker's and water while you wait, incense and votive candles optional!

BigTex

 

HOTT DAYUM! My neighbors will be complaining by the weekend!

 

Yea, when the wind is just right, towards the Trailer homes next door, we pull the steak and as we go inside to eat, throw some old creosoted railroad ties on the fire! ROTFLMAO!

THAT'll teach em to observe the setback laws, next time!

The real secret is to get a well marbled piece in the first place. You cannot find them anymore, other than a good market. That's the whole deal around the Kobe mystique, is the marbling......a rib eye for Val, and I go with that or a larger T-bone........

Find that Mojo Criollo in the Mexican food aisle and check it out.......

 

Our local food critic and author wrote a few pieces for the Houston Press talking about the changes in beef in the US.

The U.S. beef industry's lower standards have led to an increase in chop houses
http://www.houstonpress.com/Issues/2001-08-02/cafe.html

American steaks: second of a three-part series
http://www.houstonpress.com/Issues/2001-08-30/cafe.html

 

Ceriello Fine Foods opened up in Milwaukee Public Market, I'm going to pick up some of their Dry Aged steaks. I hear they are excellent. (they better be for the price).

http://www.ceriellofinefoods.com/Merchant2/merchant.mvc?Screen=CTGY&Store_Code=CFF&Category_Code=ButcherShop

 

rubs, seasonings and glazes sure come close...at least for supermarket beef prices and backyard bbqing...tastes as good to me...
never underestimate the power of garlic butter!

 

A good quality piece of meat requires nothing more than salt and pepper and a really hot grill.

yes, I am the self proclaimed king of the back yard grill.

 

Morton's here is great. I go there way too much. Best steak I ever had though was at Delmonico's in NYC. They have one in Las Vegas as well, but no the same atmosphere as NY.

 

Order a Tec infared grill for your searing needs and Whole Foods sells dry aged beef.

 

Pete.

What's your opinion of Fogo de Chao?

 

Bobs has good very good Steak but they rely on an old reputation and stopped trying to impress a long time ago. The service is terrible for spending 150-200 for dinner. Pappas Bros still knows that a meal is about much more than just the taste of the food.

 

More like $4,000.00 for me.

 

DING DING DING! We have a winner! Bob's is based in Dallas, the original restaurant downtown is still packing them in. It's the best. They also have stores in Denver.

Peter, if you're going to cook a good steak at home, you need a good grille. A Weber won't do. Buy something infra-red, that's what all the high end steak houses use. Mine is TEC, and it gets up to about 1500 degrees.

 

RC and Mortons are basically upscale chains. Smith and Wolinsky isn't the best, but I do think it is a good place to entertain in NYC.

Once you've had real Kobe beef in Tokyo (and we're talking bills of $200/person), everything else is almost dog food...