Steak Paradise: What's your "go to" steakhouse?

[Stewie]

I'm watching Steak Paradise on the Travel Channel and it got me to thinking. Where do you go for a consistently great steak? Plus, where did you have the "best steak ever" in your culinary adventures?

For me:

Most consistently great steak = Ruth's Chris

Best "steak" ever = Prime Rib at a restaurant on the Cal/Nev border next to Lake Tahoe. The name escapes me, but it was at a casino that Sinatra frequented.

I know prime rib isn't a steak by definition, but that meal was so good it has stuck in my mind for a decade.

[DJ's left nut]

Cattlemen's Steakhouse in the OKC Stockyards. It's 100+ yrs old and knows how to do it right.

I go there everytime I'm in town. I ask for whatever their Blue Ribbon steak of the day is (usually a Ribeye) and it never disappoints.

[keg in kc]

The inevitable answer will be "to my grill".

[Pants]

J. Gilbert's on 91st and Metcalf. We go there all the time.

J. Alexander's when the wait is too long at J.G.

[BigOlChiefsfan]

I grew up on KC's own "The Golden Ox". It still suits me just fine. There are probably better steaks to be had in this town - but not MUCH better. And all those memories add a lot to the flavor.

[DJ's left nut]

The inevitable answer will be "to my grill".

Yeah, unless they're grilling up some dry-aged steaks or taking the freshest blue-ribbon beef they can find (like literally right off the hoof in the stockyards and aged on-site), they're full of shit.

I know that I can make a better steak in my back yard than I can get at Applebees or some other slophouse like that. But an elite steakhouse has cuts of beef that you're going to have to have flown in to get quality that's anywhere close.

[Saul Good]

The Prime Rib at Plaza III is my favorite piece of meat.

[Donger]

J. Gilbert's or J. Alexander's when in KC. Denver Chop House when home. There's a place called Shannon's in St. Louis that used to be great, but it sucks now.

[Phobia]

I go to any place that isn't a cookie-cutter chain. Not that it's impossible to get a good tasting steak there but who really wants $8 "Chefs" cooking their beef?

[Dayze]

I had a ribeye and McCormick and Schmicks a few weeks back, and it was outstanding.
I very rarely get a steak anywhere, because they usually suck.

But, this was my first high-end steak in a LONG time and it was awesome. PRior to that, I had a steak at Herford house, and it sucked rocks. Horrible. I then swore off ordering steaks at restaraunts, but gave M&S a shot - glad I did. I'll definitely go back.

[Pants]

J. Gilbert's or J. Alexander's when in KC. Denver Chop House when home. There's a place called Shannon's in St. Louis that used to be great, but it sucks now.

I feel like JA's is on a slightly lower tier as far as steaks go, so it's our 2nd resort when we feel like steak. I like their prime rib sammich for lunch, though. Nice and bloody.

[KCUnited]

I'm a fan of The Majestic for the steak, music, and general environment.

[Rain Man]

Morton's as a chain and maybe overall.

In Denver, there's a restaurant called Sullivan's that I think is local, and it's as good as Morton's.

[Stewie]

Yeah, unless they're grilling up some dry-aged steaks or taking the freshest blue-ribbon beef they can find (like literally right off the hoof in the stockyards and aged on-site), they're full of shit.

I know that I can make a better steak in my back yard than I can get at Applebees or some other slophouse like that. But an elite steakhouse has cuts of beef that you're going to have to have flown in to get quality that's anywhere close.

This is so true. Just buying a "choice" steak at the grocery won't get the best results. My butcher sells aged beef, but it's expensive as hell. I bought prime cuts from him and dry aged them (as best I could) and they were really good. Still, not like the best steakhouse, but pretty close.

[the Talking Can]

rarely would I order a steak at a restaurant...I can make a $5 chuck eye steak taste better than what most places gouge you for...plus we always had butchered meat growing up so I am spoiled...

but the Grand Central Hotel and Grill in Cottonwood Falls serves a fine piece of cow

[DJ's left nut]

rarely would I order a steak at a restaurant...I can make a $5 chuck eye steak taste better than what most places gouge you for...plus we always had butchered meat growing up so I am spoiled...

but the Grand Central Hotel and Grill in Cottonwood Falls serves a fine piece of cow

Again, not buying it.

I can get a ribeye at Outback that's better than your $5 chuck.

Again - it's all about the meat. Cooking steak is the easiest damn thing in the world to do. Oh there are some techniques to it (I like searing mine over a white-hot cast-iron skillet for maybe 10 seconds/side before putting it on the hottest fire I can build), but when it comes down to it - it's all about the quality of the meat.

Chuck steak sucks. I don't care if you salt-pack it before. I don't care if you do the reverse-osmosis patdown prior to grilling it. I don't care what you marinate it in to tenderize it - it's still going to suck. Even if it's some higschool kid slapping a standard USDA Choice ribeye on the flat-iron in back, it's going to come out better than the most carefully prepared chuck steak you can come up with because the fats not there for the flavor or the whatever flavor that was there has been disguised by whatever you did to tenderize it.

It's all about the meat.

[Stewie]

rarely would I order a steak at a restaurant...I can make a $5 chuck eye steak taste better than what most places gouge you for...plus we always had butchered meat growing up so I am spoiled...

but the Grand Central Hotel and Grill in Cottonwood Falls serves a fine piece of cow

Really? A $5 chuck eye steak? What's your trick to making a muscle that gets tons of work turn out like Filet Mignon?

[Los Pollos Hermanos]

I love the Brazillian steak houses. Fogo De Chao being my favorite.

[cdcox]

Casa Seedy. I make a demi glacé + wine + mushroom steak sauce that is out this world. I make the demi glacé from scratch. It takes all day to
make, so I make enough for 4 meals about once a year.

[MIAdragon]

Best steak Ive ever had was in a small place just outside Buenos Aries. My go to place in Miami is called Christy's.

[Stewie]

I love the Brazillian steak houses. Fogo De Chao being my favorite.

I need to go to one of those. I've heard they're great.

[gblowfish]

I'd also say "My Weber Genesis Gas Grill." I can buy a huge steak and do it myself, and it's very close in quality to what you get in a fancy restaurant for less than half the price.

If someone else is buying, I've had a great steak at Capital Grill on the Plaza, Golden Ox over their charcoal pit, Hereford House (before it got torched) in Crown Center, Savoy Grill downtown and Jess & Jim's in Martin City.

Is The Majestic still open? I know it closed for awhile.

[MIAdragon]

I love the Brazillian steak houses. Fogo De Chao being my favorite.

Texas de Brazil Churrascaria is not bad either.

[Renegade]

Level 2 Steakhouse at the Branson Hilton.

http://www.level2steakhouse.com/about.html

[Phobia]

I'd also say "My Weber Genesis Gas Grill." I can buy a huge steak and do it myself, and it's very close in quality to what you get in a fancy restaurant for less than half the price.

If someone else is buying, I've had a great steak at Capital Grill on the Plaza, Golden Ox over their charcoal pit, Hereford House (before it got torched) in Crown Center, Savoy Grill downtown and Jess & Jim's in Martin City.

Is The Majestic still open? I know it closed for awhile.

Yeah - avoid the Hereford House in Independence.

[Pants]

I'd also say "My Weber Genesis Gas Grill." I can buy a huge steak and do it myself, and it's very close in quality to what you get in a fancy restaurant for less than half the price.

If someone else is buying, I've had a great steak at Capital Grill on the Plaza, Golden Ox over their charcoal pit, Hereford House (before it got torched) in Crown Center, Savoy Grill downtown and Jess & Jim's in Martin City.

Is The Majestic still open? I know it closed for awhile.

Yeah, it's open again.

Do yourself a favor and try J. Gilbert's at some point. Much better than Majestic, IMO. Have not been to the Golden Ox.

[CoMoChief]

best in kc: jesse jim's

best i've ever been to: Gibson's (Chicago) <== not even close

[gblowfish]

Two great places to buy top steaks for do it yourself in KC are McGonigal's Market in South KC and Curt's Meat Market in Western Independence. Curt's is a mile from my house. The meats are more expensive, but great for special occasions.

[Alton deFlat]

Jim's Steak House, Pittsburg, Kansas

[DJ's left nut]

I'd also say "My Weber Genesis Gas Grill." I can buy a huge steak and do it myself, and it's very close in quality to what you get in a fancy restaurant for less than half the price.

If someone else is buying, I've had a great steak at Capital Grill on the Plaza, Golden Ox over their charcoal pit, Hereford House (before it got torched) in Crown Center, Savoy Grill downtown and Jess & Jim's in Martin City.

Is The Majestic still open? I know it closed for awhile.

Wow, now even the gas grill folks are piping up.

Now that's just funny right there.

[gblowfish]

Psssst...hey DJ....people in Kansas City grew up grilling steaks.
We have some game, y'know?

[Donger]

The inevitable answer will be "to my grill".

LMAO

[Bearcat]

Is The Majestic still open? I know it closed for awhile.

Yes... new ownership and it's now the Majestic Restaurant. Just about the same menu, but they now apparently serve breakfast...

http://www.majestickc.com/

It's been my favorite for a long time, even though Capital Grille is a close 2nd just in terms of the steak (the Majestic is the overall favorite for the steak + atmosphere + live music).

[Bearcat]

Do yourself a favor and try J. Gilbert's at some point. Much better than Majestic, IMO.

I want to try it... I've heard nothing but great things about it.

[DJ's left nut]

Psssst...hey DJ....people in Kansas City grew up grilling steaks.
We have some game, y'know?

I grew up in KC.

And what I'm saying is - no, you really don't. You most assuredly don't if we're talking about a gas grill. There's only so much you can do with a steak. Further, if you're putting it on a gas grill, the propane puts water into the flame that will keep the steak from searing correctly. Further, very few gas grills will actually get hot enough to do the job right.

There are only so many things you can do with a steak. Anyone that does competitive barbecuing will tell you that a steak is just a steak; they won't brag about being able to cook one because there are very few tricks to it. Its almost like telling everyone how great a hot dog you can boil. My dad and his buddies can do some phenominal stuff with a brisket or a loin, but they absolutely hate cooking steaks because there's just no craft there.

Yeah, you can probably grab some Cavendar's Greek seasoning and make something on your outdoor oven that tastes as good as a steak from Lonestar. Hell, you can even get fancy and put a light coat of olive oil and some fresh garlic on it if you'd prefer. But you're not going to compete with the legitimate steakhouses. There's simply not enough 'finesse' to making a steak.

Anyone that thinks they're making 'great steaks' on their grill (especially a gas grill - again that just makes me chuckle) hasn't had enough truly phenomenal steaks in their lifetimes.

[Donger]

I grew up in KC.

And what I'm saying is - no, you really don't. You most assuredly don't if we're talking about a gas grill. There's only so much you can do with a steak. Further, if you're putting it on a gas grill, the propane puts water into the flame that will keep the steak from searing correctly. Further, very few gas grills will actually get hot enough to do the job right.

There are only so many things you can do with a steak. Anyone that does competitive barbecuing will tell you that a steak is just a steak; they won't brag about being able to cook one because there are very few tricks to it. Its almost like telling everyone how great a hot dog you can boil. My dad and his buddies can do some phenominal stuff with a brisket or a loin, but they absolutely hate cooking steaks because there's just no craft there.

Yeah, you can probably grab some Cavendar's Greek seasoning and make something on your outdoor oven that tastes as good as a steak from Lonestar. Hell, you can even get fancy and put a light coat of olive oil and some fresh garlic on it if you'd prefer. But you're not going to compete with the legitimate steakhouses. There's simply not enough 'finesse' to making a steak.

My Weber gas grill can get to about 600F. Do charcoal grills get hotter than that?

[Fritz88]

Taco Bell

[DJ's left nut]

My Weber gas grill can get to about 600F. Do charcoal grills get hotter than that?

:harumph:

Okay...that's good enough, presuming that its an even heat. Do you have the kind with the ceramic tiles on it? Those are supposed to do a solid job of actually getting you a good heat as opposed to a bunch of hot spots.

Gas grills still suck.

[Demonpenz]

Aldi's has bacon wrapped steaks for a couple dollars a piece. I put it over the bunson burner I stole in science in class.

[Donger]

:harumph:

Okay...that's good enough, presuming that its an even heat. Do you have the kind with the ceramic tiles on it? Those are supposed to do a solid job of actually getting you a good heat as opposed to a bunch of hot spots.

Gas grills still suck.

No. There aren't any tiles in it, ceramic or otherwise. When I sear, I do it directly over a burner, so there aren't any hot spots.

Your next, and last, reason while gas grills suck is because of the water in the propane, right?

[siberian khatru]

(I like searing mine over a white-hot cast-iron skillet for maybe 10 seconds/side before putting it on the hottest fire I can build)

That's the frustrating thing for me. Even with quality meat, I can't get my heat high enough to get that restaurant-quality crust. I just can't compete with a professional-grade broiler that can sear at 1800 degrees.

[Saulbadguy]

Northstar, Topeka, KS.

[KCUnited]

Aldi's has bacon wrapped steaks for a couple dollars a piece. I put it over the bunson burner I stole in science in class.
These are my Royals parking lot steaks, great deal.

[the Talking Can]

Really? A $5 chuck eye steak? What's your trick to making a muscle that gets tons of work turn out like Filet Mignon?

i don't know, did i say anything about filet mignon...besides it being the least interesting cut of meat imaginable....

i thought I obviously wasn't talking about high dollar steak places, but maybe I should have been clearer...I WASN'T TALKING ABOUT HIGH DOLLAR STEAK PLACES...


my apologizes to everyone for a bit of hyperbole on my part, i forget how hyperbole sensitive the Planet is..from here on out i will only post literal statements like everyone else...

jesus tits people

[|Zach|]

Kansas City Country Club

[WV]

Yeah, unless they're grilling up some dry-aged steaks or taking the freshest blue-ribbon beef they can find (like literally right off the hoof in the stockyards and aged on-site), they're full of shit.

I know that I can make a better steak in my back yard than I can get at Applebees or some other slophouse like that. But an elite steakhouse has cuts of beef that you're going to have to have flown in to get quality that's anywhere close.

My steaks as all my beef is straight from the local farm, so I'd put them up there with some of the best out there (not saying there better but still). We buy beef a half at a time and it's butchered by Mennonites. Tough to beat, but I'd still agree that a "Great" expensive steak house would be hard to beat for most people.

[gblowfish]

I can get my Weber up to about 600 degrees to sear as well.
Also use olive oil, spices, dry mustard, etc. It may not be Ruth Criss, but it's pretty damn fine. And certainly won't cost over $100 for dinner for two :)

[DJ's left nut]

No. There aren't any tiles in it, ceramic or otherwise. When I sear, I do it directly over a burner, so there aren't any hot spots.

Your next, and last, reason while gas grills suck is because of the water in the propane, right?

No, there are a myriad of reasons why gas grills suck. They're not as versatile, the flavor isn't right because there's no legitimate 'combustion' taking place, the heat isn't as even, etc..., etc...

They're easier, they're a hell of a lot easier. But they aren't as good.

[the Talking Can]

Again, not buying it.

I can get a ribeye at Outback that's better than your $5 chuck.

Again - it's all about the meat. Cooking steak is the easiest damn thing in the world to do. Oh there are some techniques to it (I like searing mine over a white-hot cast-iron skillet for maybe 10 seconds/side before putting it on the hottest fire I can build), but when it comes down to it - it's all about the quality of the meat.

Chuck steak sucks. I don't care if you salt-pack it before. I don't care if you do the reverse-osmosis patdown prior to grilling it. I don't care what you marinate it in to tenderize it - it's still going to suck. Even if it's some higschool kid slapping a standard USDA Choice ribeye on the flat-iron in back, it's going to come out better than the most carefully prepared chuck steak you can come up with because the fats not there for the flavor or the whatever flavor that was there has been disguised by whatever you did to tenderize it.

It's all about the meat.

no, you can't

i don't care about tender, flavorless pieces of meat...

the fattiest piece of meat at a grocery store is usually the chuck eye, and I'll take it every time over their $15 ribeye or t-bone...which I know from experience are generally flavorless crap (and of course, I've had good ribeyes from a store before, so spare me the hyperbole police...)

don't care if my meat is a bit tougher if I pay 5 bucks and can render flavor out the fat...if it isn't a great piece of meat, I'd rather pay less for more fat satisfaction...

now in a good restaurant, of course...you'll get a good steak

and I wouldn't eat a steak at outback if you paid for it

[DJ's left nut]

That's the frustrating thing for me. Even with quality meat, I can't get my heat high enough to get that restaurant-quality crust. I just can't compete with a professional-grade broiler that can sear at 1800 degrees.

The trick I learned from a guy in texas is to get a nice cast-iron skillet and the most powerful torch you can find. Set that skillet on your fire to heat it up, then take that torch to the face of it to 'supercharge' it.

Then set the meat on it and you'll get that crust. It works really well actually.

[DJ's left nut]

I can get my Weber up to about 600 degrees to sear as well.
Also use olive oil, spices, dry mustard, etc. It may not be Ruth Criss, but it's pretty damn fine. And certainly won't cost over $100 for dinner for two :)

600 doesn't give a great sear. It does the job, but give that torch method a try sometime. I think you'll be impressed.

(And then cook it over charcoal ;) )

[Bill Lundberg]

J. Gilbert's on 91st and Metcalf. We go there all the time.

J. Alexander's when the wait is too long at J.G.

I second this. If I want a fillet J. Alexander's is one of the best in town. I usually get a Ribeye at J. Gilberts.

[Pants]

I second this. If I want a fillet J. Alexander's is one of the best in town. I usually get a Ribeye at J. Gilberts.

Yeah, another nice thing about JA's is that a dinner for two won't cost you over $100 unless you start getting wine.

JG's calamari are freaking amazing, on the other hand, especially considering that we're talking about Kansas. All in all, I don't think you can go wrong with either place.

[Donger]

No, there are a myriad of reasons why gas grills suck. They're not as versatile, the flavor isn't right because there's no legitimate 'combustion' taking place, the heat isn't as even, etc..., etc...

They're easier, they're a hell of a lot easier. But they aren't as good.

I can understand the even heat thing, but only with regard to direct grilling (i.e., the food is directly over the burner.) Just like a charcoal grill, I can "move around my heat source" because my grill has three burners.

I see where you are coming from with regard to flavor though.

[Bill Lundberg]

Yeah, another nice thing about JA's is that a dinner for two won't cost you over $100 unless you start getting wine.

JG's calamari are freaking amazing, on the other hand, especially considering that we're talking about Kansas. All in all, I don't think you can go wrong with either one.

I didn't realize they were all owned by the guy who owns Houston's until a couple of months ago.

[cdcox]

600 doesn't give a great sear. It does the job, but give that torch method a try sometime. I think you'll be impressed.

(And then cook it over charcoal ;) )

I use an iron skillet to cook my steaks (2.5" fillets). By the time the center is just warm (steaks starting at room temperature), I have plenty of crust just from my electric eye. In fact, if I leave the burner on HI the outside will be burned by the time the center is warm. If the fillet was 1", then I could see using a blowtorch, but for thick steaks it's overkill.

[Bwana]

The Grizzly Bar, Roscoe, MT.


http://www.buzabunch.com/images/Montana1997/1Mont_006aweb.jpg

[Pants]

I didn't realize they were all owned by the guy who owns Houston's until a couple of months ago.

What's Houston's? And are you talking about JA or JG? Or both?

[DJ's left nut]

I use an iron skillet to cook my steaks (2.5" fillets). By the time the center is just warm (steaks starting at room temperature), I have plenty of crust just from my electric eye. In fact, if I leave the burner on HI the outside will be burned by the time the center is warm. If the fillet was 1", then I could see using a blowtorch, but for thick steaks it's overkill.

Don't get me wrong - you don't cook on the skillet.

You sear on the skillet, then you get it over a fire. I agree, if you tried to cook steaks on something that hot, they'd be burned to a crisp before the inside was even close to rare.

I'd imagine you could do Tuna steaks like that, but certainly not beef. The torch is just for a 10-20 second sear.

[Marcellus]

My gas grill has a sear burner on the side that gets ridiculous hot. Works fine.

[Donger]

The Grizzly Bar, Roscoe, MT.


http://www.buzabunch.com/images/Montana1997/1Mont_006aweb.jpg

I asked for a great steakhouse in Bozeman recently. I was told to go to Ted' Montana Grilled. I was disappointed that that was the best in town. It was packed, too.

[gblowfish]

Last December when I was in St. Louis for the Rams-Chiefs game we had dinner by the arch at a place called Carmine's. It was very good.

[Bill Lundberg]

What's Houston's? And are you talking about JA or JG? Or both?

They are all run by the same company. I did a loan for a gal who was an accountant for Houston's and I mentioned the perks of eating there at a discount must be nice. She said she gets 50% off of everything at Houstons, J Gilbert's and J Alexander's. I asked for an application.

[cdcox]

Don't get me wrong - you don't cook on the skillet.


I do. Works great, just regulate the heat.

[cdcox]

They are all run by the same company. I did a loan for a gal who was an accountant for Houston's and I mentioned the perks of eating there at a discount must be nice. She said she gets 50% off of everything at Houstons, J Gilbert's and J Alexander's. I asked for an application.

Didn't know that, but it doesn't surprise me. Houston's and J Alexander's seem to be a cut above your normal casual chain restaurants. Never been to J Gilbert's.

[Bwana]

I asked for a great steakhouse in Bozeman recently. I was told to go to Ted' Montana Grilled. I was disappointed that that was the best in town. It was packed, too.

Ted Turner and his eating establishment have one thing in common, they both suck.

[Pants]

They are all run by the same company. I did a loan for a gal who was an accountant for Houston's and I mentioned the perks of eating there at a discount must be nice. She said she gets 50% off of everything at Houstons, J Gilbert's and J Alexander's. I asked for an application.

Oh, sweet. I'm going to have to look up Houston's.

[Donger]

Ted Turner and his eating establishment have one thing in common, they both suck.

Is there a good steakhouse in Bozeman?

[Bwana]

I asked for a great steakhouse in Bozeman recently. I was told to go to Ted' Montana Grilled. I was disappointed that that was the best in town. It was packed, too.

On a side note, if there is a great steak house in Bozeman, I have yet to find it. There are two in Billings I would call very good. I'm very picky when it comes to steak.

[DJ's left nut]

I do. Works great, just regulate the heat.

I would think that would taste more like a broiled steak than a grilled one, though.

Granted, a broiled steak is pretty good if done nicely, but if you give that hard sear then grill it, I think you get the best of both worlds.

[Donger]

On a side note, if there is a great steak house in Bozeman, I have yet to find it. There are two in Billings I would call very good. I'm very picky when it comes to steak.

Great. Old Chicago's it is...

[keg in kc]

I'm still waiting for a McSteak to go along with my McRib.

[Donger]

I don't really like to sear my steaks. I like mine on the well side of medium well and the wife likes her steak to be just short of well. I've read that unless you want medium or below, searing isn't "required" or even desired.

[Bwana]

I'm still waiting for a McSteak to go along with my McRib.

Just be careful you don't catch a McBeatdown, if you go in there.

[Pants]

I don't really like to sear my steaks. I like mine on the well side of medium well and the wife likes her steak to be just short of well. I've read that unless you want medium or below, searing isn't "required" or even desired.

I don't let mine order anything over medium. I'm not paying for an overcooked steak. It was an adjustment for her at first, but I think she's come around.

[cdcox]

I would think that would taste more like a broiled steak than a grilled one, though.

Granted, a broiled steak is pretty good if done nicely, but if you give that hard sear then grill it, I think you get the best of both worlds.

I deglaze the skillet as part of the steak sauce. The results look like this, except I serve several stuffed mushrooms instead of potatoes and about 3x the amount of sauce. It's really good.

[Donger]

I don't let mine order anything over medium. I'm not paying for an overcooked steak. It was an adjustment for her at first, but I think she's come around.

I don't really care. That's how she likes it. I'd rather have her enjoy it than start retching. I'm paying for it either way.

She likes her meat big and firm, with very little juice.

[Donger]

I deglaze the skillet as part of the steak sauce. The results look like this, except I serve several stuffed mushrooms instead of potatoes and about 3x the amount of sauce. It's really good.

What's the brown stuff on top of the steak?

[Titty Meat]

Mortons was the best steakhouse but they closed :(

[|Zach|]

I have had great experiences at Capitol Grille.

[cdcox]

What's the brown stuff on top of the steak?

Beef shanks, chicken parts, carrots, onions, celery, mushrooms, parsley, tomato paste, bay, thyme, pepper, shallots, more mushrooms, wine, lemon, butter, steak juices and a bunch of other ingredients I can't remember all cooked down into the most intense beef experience you've ever encountered.

[BIG_DADDY]

http://www.5a5stk.com/

[HonestChieffan]

Is there a good steakhouse in Bozeman?

Used to be one right downtown. It may have blown up in the R Bar explosion. Mostly Bozeman is poor food and high prices.

[cardken]

Best "steak" ever = Prime Rib at a restaurant on the Cal/Nev border next to Lake Tahoe. The name escapes me, but it was at a casino that Sinatra frequented.


CalNeva Casino, Sinatra once owned and has been closed in the past year. RIP

[Fish]

There's an old place called Lujan's Waterworks in Emporia, KS that beats most of the places I've tried in KC. They get their beef fresh from the IBP packing plant that's only a few miles away. Quality is amazing. Haven't been there for a few years though.

[Sfeihc]

Haab's in Ypsilanti, MI

[MIAdragon]

Didn't know that, but it doesn't surprise me. Houston's and J Alexander's seem to be a cut above your normal casual chain restaurants. Never been to J Gilbert's.

Lmao ya Houston's is just "a cut" above the casual chain crap.

[prhom]

I haven't been to very many steakhouses, but by far the best experience and food I had was at the Bull Ring in Santa Fe. They claim to be the only prime steakhouse in NM and they're probably right. Everything we ordered was just amazing from appetizers to dessert. The patio seating was the icing on the cake, great food eaten outside on a perfectly cool Sante Fe summer evening. It also has the distinction of being the most expensive meal I've ever eaten.

[gblowfish]

Well, now you guys have got me all hungry. And I have to go to Red Lobster because it's Good Friday and my wife is Catholic!

Looks like some shrimp for Boy Blowfish....

[Just Passin' By]

Well, now you guys have got me all hungry. And I have to go to Red Lobster because it's Good Friday and my wife is Catholic!

Looks like some shrimp for Boy Blowfish....

Red Lobster? You have my sympathies.

[DrRyan]

That's the frustrating thing for me. Even with quality meat, I can't get my heat high enough to get that restaurant-quality crust. I just can't compete with a professional-grade broiler that can sear at 1800 degrees.

The trick I learned from a guy in texas is to get a nice cast-iron skillet and the most powerful torch you can find. Set that skillet on your fire to heat it up, then take that torch to the face of it to 'supercharge' it.

Then set the meat on it and you'll get that crust. It works really well actually.

I will put my Big Green Egg up against the 1800 degree broiler. The Egg can handle 1000 degree temps and will have me a great rare steak in about 3 minutes (depending on the thickness of said steak). Granted, I don't own a steak house but prime beef is not that hard to come by. Will the steak from a high end steak house that has been dry aged be better than the prime steak off my Egg at 1000 degrees? Marginally at best.

I get what you are saying, but the difference in those two examples is negligible at best.

Maestro's/City Hall here in Phoenix has never let me down. Donovan's is supposed to be top notch as well. I have been wanting to try it opposed to Morton's, Ruth's Chris, etc chain high end steak houses.

[Captain Obvious]

The Pear Tree in Bevier, MO. There's really no other reason to go to Bevier. It's awesome. And the onion rings are amazing.

It's a po-dunk town, but you can't go wrong there.

[KCFalcon59]

Northstar, Topeka, KS.

Do tell. I have never heard of this place. I need to get out more.

[RJ]

The inevitable answer will be "to my grill".


Yes. I make a better steak on my grill than I can get at most restaurants. Obviously there are exceptions.

[dtebbe]

Here in ATL it's McKendricks (http://www.mckendricks.com/) for a classic steakhouse

But for a meat jones it's Fogo De Chao

DT

[SAUTO]

I grew up on KC's own "The Golden Ox". It still suits me just fine. There are probably better steaks to be had in this town - but not MUCH better. And all those memories add a lot to the flavor.

Used to be THE best.
i bussed tables there all through high school.
Posted via Mobile Device

[Dallas Chief]

Here in Dallas it is tough to say. For me it is probably Pappas Brothers or Al Biernat's. Best steak dinner I have EVER had was at one of the Mastro's in LA. That was a very steep expense report!

[headsnap]

The 'Original' Del Frisco's here in Louisville, KY...

http://www.delfriscoslouisville.com/

[Slainte]

I'm surprised none of the Tampa-area people have posted about Bern's yet:

http://www.bernssteakhouse.com/Portals/0/BSH-Main.jpg


Without a doubt the best steak dinners I've ever had were here. Also, without a doubt the most expensive dinners I've ever had were from here as well.

http://www.bernssteakhouse.com/

[Bump]

sorry but that shit is too expensive. I hit up Hyvee and grill my own steaks!

[patteeu]

I'm watching Steak Paradise on the Travel Channel and it got me to thinking. Where do you go for a consistently great steak? Plus, where did you have the "best steak ever" in your culinary adventures?

For me:

Most consistently great steak = Ruth's Chris

Best "steak" ever = Prime Rib at a restaurant on the Cal/Nev border next to Lake Tahoe. The name escapes me, but it was at a casino that Sinatra frequented.

I know prime rib isn't a steak by definition, but that meal was so good it has stuck in my mind for a decade.

If prime rib isn't a steak by definition, then why didn't you ask a different question instead of failing to answer your own question with a qualifying answer? :p

[patteeu]

Best has probably been either Del Frisco's in Fort Worth or the Capital Grille here on the Plaza.

When we go out for steak here in the KC northland, we usually go to Longhorn in Liberty.

[Silock]

Best I've been to is The Stockyard in Nashville, TN.

Around here, it's hard to beat J. Gilbert's.

[lostcause]

c.c.'s city broiler in columbia (http://www.ccscitybroiler.com/)

[Saccopoo]

Don't get me wrong - you don't cook on the skillet.

You sear on the skillet, then you get it over a fire. I agree, if you tried to cook steaks on something that hot, they'd be burned to a crisp before the inside was even close to rare.

I'd imagine you could do Tuna steaks like that, but certainly not beef. The torch is just for a 10-20 second sear.

Sear and then cook?

Why? You'll just contribute additional cooking depth to the meat.

Sous vide.

Cook and then sear.

[BigMeatballDave]

I can't remember the last time I had a steak in a restaurant.

I usually grill Ribeyes from Sam's. Over charcoal.

[BigMeatballDave]

Sear and then cook?

Why? You'll just contribute additional cooking depth to the meat.

Sous vide.

Cook and then sear.Sear first.
http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html

[bevischief]

The inevitable answer will be "to my grill".

this.

[Fire Me Boy!]

Back in Myrtle Beach, there was a restaurant called Divine Prime. Best steaks I've ever had.

[Dave Lane]

Hereford House has the best filets in town and thats my cut of meat.

[Predarat]

Where I live the Cherokee Steakhouse is the go to place, best affordable steak. Its more expensive the usual yet reasonable. The best chain place for me is the Texas Roadhouse.

[Saulbadguy]

Do tell. I have never heard of this place. I need to get out more.

It's near the Dillons on Highway 24. Their specialty (besides steak) is French fries and gravy.

[jAZ]

Best steak I ever had was Ruth's Chris in Vegas. But I liked the blue cheese toping on it. So what do I know.

I also fairly regularly get the Cajun Ribeye at Chilli's. It's pretty good as a total meal (garlic toast there is really good... plus loaded mashed potatoes). Though it used to be better before they started making it a bit thinner.

[jAZ]

Ok, forgot that I had Kobe Beef in Kobe Japan a few years back. That's the best I've ever had. But that's sort of cheating.

[Stewie]

If prime rib isn't a steak by definition, then why didn't you ask a different question instead of failing to answer your own question with a qualifying answer? :p

Heh! Yeah, but that was such a great prime rib meal it had to be mentioned.

On a business trip to the Mayo Clinic we went to dinner at a steakhouse in Rochester, MN. One of our group was a big wig from Boeing and he ordered prime rib WELL DONE. I about fell out of my chair.

[headsnap]

On a business trip to the Mayo Clinic

Give me Ham on five, hold the Mayo...

[Ebolapox]

Flame (literally the name of restaurant) in springfield (by the square) is pretty good for steak, but about as expensive as springfield gets.

[Bowser]

There used to be a place called The Mint by the Keystone ski resort. Very tasty dead cow there.

[R8RFAN]

I can't afford the kind of steaks that people who work in cubicles all day can afford, I have to go to Longhorn
http://auerelectric.com/Longhorn.jpg

[Donger]

There used to be a place called The Mint by the Keystone ski resort. Very tasty dead cow there.

It's still there.

[Bowser]

It's still there.

I have eaten there only once, after skiing all day. I remember it being excellent, but I might have just been really freaking hungry. Do you have an opinion of the place?

[Predarat]

Docs Steakhouse in Wichita used to be pretty good, also Scotch and Sirloin and Town and Country, but I have not been to thouse places in a long time, they may not exist anymore.

[Donger]

I have eaten there only once, after skiing all day. I remember it being excellent, but I might have just been really freaking hungry. Do you have an opinion of the place?

Everything tastes better up there!

[doomy3]

I am a big fan of Capitol Grill.

One place that hasn't been mentioned that probably has my favorite steak is Piropos. They have a peppercorn encrusted filet that is put of this world.

[Bowser]

I am a big fan of Capitol Grill.

One place that hasn't been mentioned that probably has my favorite steak is Piropos. They have a peppercorn encrusted filet that is put of this world.

Piropos is good shit, but I haven't eaten there since they moved to Briarcliff.


You're all a bunch of bastards. Now I must have steak tonight.

[Calcountry]

I go to any place that isn't a cookie-cutter chain. Not that it's impossible to get a good tasting steak there but who really wants $8 "Chefs" cooking their beef?Quit trying to bypass the filter.

[OnTheWarpath15]

Piropos is good shit, but I haven't eaten there since they moved to Briarcliff.


You're all a bunch of bastards. Now I must have steak tonight.

I'm grilling two big-ass filets tonight, and contrary to popular belief, I'll enjoy them just as much as had we gone to Morton's or Ruth's Chris.

Now that J. Gilberts has been mentioned a few times, I'll have to give them a shot when they open here in a few months.

[Bowser]

I'm grilling two big-ass filets tonight, and contrary to popular belief, I'll enjoy them just as much as had we gone to Morton's or Ruth's Chris.

Now that J. Gilberts has been mentioned a few times, I'll have to give them a shot when they open here in a few months.

Hey, good to see you weren't wiped off the face of the earth with those storms. Have any damage at your place?


And I was just getting ready to go pick out a couple slabs o' ribeye, myself......

[OnTheWarpath15]

Hey, good to see you weren't wiped off the face of the earth with those storms. Have any damage at your place?


And I was just getting ready to go pick out a couple slabs o' ribeye, myself......

Nope. A secondary cell was headed right for us, then at the last minute dove south and did a metric fuck-ton of damage just across the river.

Gotta say, I've seen some storm damage in my life, but nothing like this.

Unbelievable that there's been no fatalities reported.

Right now I'm watching surveillance footage from inside the airport when it hit, and it's unreal. Reporting it as a F4.

[CoMoChief]

c.c.'s city broiler in columbia (http://www.ccscitybroiler.com/)

overrated.

[Ericgoodchief]

Outback is overpriced. These guys aren't highend dining.

Prices for KC 95th and Quivera

Outback Favorites
Add a cup of Walkabout Soup or one of our Signature Side Salads. 2.79
Baby Back Ribs
These fall-off-the-bone ribs are exactly the way ribs should be.
Succulent and saucy, each rack is smoked, grilled to perfection
and brushed in a tangy BBQ sauce. Served with Aussie Fries.
Full order 16.99 1/2 order 12.99
Alice Springs Chicken®
Chicken breast flame-grilled and topped with sautéed
mushrooms, crisp strips of bacon, melted Monterey Jack
and Cheddar and finished with our honey mustard sauce.
Served with Aussie Fries. 13.99
LGrilled Chicken on the Barbie
Seasoned and grilled chicken breast with our signature BBQ
sauce and served with fresh seasonal veggies. 10.99
No Rules Parmesan Pasta
Fettuccine noodles tossed in a creamy Parmesan cheese sauce. 10.69
Up the flavor with the addition of grilled shrimp, scallops or
chicken breast, or choose two. 14.69
New Zealand Rack of Lamb
A rack of tasty New Zealand lamb (*cooked to order) with a rich
Cabernet wine sauce. Served with garlic mashed potatoes and
fresh seasonal veggies. 17.99
LFilet with Wild Mushroom Sauce (based on availability) - NEW!
Sliced filet topped with our rich Marsala and wild mushroom sauce
served with garlic mashed potatoes and fresh seasonal veggies. 14.99
Sweet Glazed Pork Tenderloin (based on availability)
Prepare to be impressed! Fork tender pork tenderloin drizzled with a
sweet tangy glaze. Served with garlic mashed potatoes and fresh
steamed French green beans. 11.99

Steaks
®
Our signature sirloin is seasoned with bold spices and
seared just right. 6 oz. 9.99 8 oz. 12.99 11 oz. 15.99
For an indulgent steak experience, add the
Lobster & Mushroom Topping for 3.99
Victoria’s Filet
®
The most tender and juicy thick cut filet. 6oz. 18.69 8 oz. 21.69
For maximum flavor, add a Blue Cheese or horseradish crumb crust for .99
Ribeye
This is the steak lover’s steak. Well-marbled,
juicy and savory. 10 oz. 16.99 12 oz. 19.99
NEW! Chargrilled Ribeye - Our 10 oz. Ribeye is best over the open
flame grill!
Kansas City Strip
Our acclaimed strip steak is seasoned to perfection for
the ultimate full flavor steak experience. 10 oz. 16.99 12 oz. 19.99
Teriyaki Marinated Sirloin
A sirloin marinated, seasoned, and chargrilled,
then finished with a teriyaki glaze. 8 oz. 12.99
T-Bone
This T-Bone steak is like two steaks in one - a flavorful strip and filet
tenderloin together, seared for a juicy taste. 20 oz. 24.99
Prime Rib (based on availability)
Tender and juicy, our aged prime rib is slow-roasted to capture the full
flavors of this classic. Hand-carved to order and served with
traditional au jus. Or try it Outback style, seasoned and seared to
perfection. 8oz. 15.99 12 oz. 18.69 16oz.20.99

[Bugeater]

I can't believe outback steakhouse menu prices.

These guys aren't highend dining. What the hell is up with that? $16 for a decent steak.

Prices for KC 95th and Quivera
If you think those prices are high then you have no idea what high-end dining is.

[Discuss Thrower]

Sullivan's in Tulsa.

[wazu]

Surprised nobody has mentioned Benton's. Every bit as good, maybe even better than Plaza III, and a little less crazy expensive. (But still pretty pricey.)

[SDChiefs]

Donovans in san diego

[Stewie]

I had forgotten about Houston's circa 1995. They did a damn fine filet back then over open fire. It seems they've contracted to a couple of restaurants. The long wait was a problem for us.

[Amnorix]

I've generally found the steaks at Ruth's Chris and Morton's to be superb, as others here have mentioned. The Palm is another excellent steakhouse chain (high end). I've yet to try Capitol Grille somehow...

[Titty Meat]

I'm grilling two big-ass filets tonight, and contrary to popular belief, I'll enjoy them just as much as had we gone to Morton's or Ruth's Chris.

Now that J. Gilberts has been mentioned a few times, I'll have to give them a shot when they open here in a few months.

You'll save a shit ton of money too. Although I'll say this nothing can be made as good as the Chicken Christopher at Mortons.

[crazycoffey]

yeah, first choice for a great steak is usually me doing it at home. But for a treat we go to Tuckers in St. Louis.