DiningBuzz! - Where Are The Worst Steakhouses In The World?

Inspired by the following content posted in the Where Are The Best Steakhouses In The World? (http://www.flyertalk.com/forum/diningbuzz/308362-where-best-steakhouses-world.html) thread...I have been to Smith & Wolensky probably 7 to 8 times now for business dinners, and each time, the meat is completely mediocre. I am always underwhelmed by it, and I always find myself thinking that it's just not a good steakhouse. It has absolutely no flavor at all. Even Morton's (which I find quite flavorless) has more flavor than S & W.

S&W has the most expensive dogfood possibly in the world.
I have to go there for dinner on business sometimes and I have to use the spinach and eat it WITH my steak for it to have any flavor at all.
Next time I think I will ask for some aged balsamic to put on my steak (a blasphemous statement for a truly good/great steak!)...and my vote is still Gallagher’s Steakhouse (http://gallaghersnysteakhouse.com/) in New York:Gallagher’s was absolutely horrible. I could have easily purchased a better cut of beef at the local supermaket, and it did not have much flavor. The salad was terrible as well. The service was lousy. The waters were abrupt. The atmosphere was noisy. Worst of all, dinner was rather expensive. There is not one thing I liked or could say positively about Gallagher’s. I will never eat there again. Avoid this steakhouse at all costs.Save us all some time and money as well as a mediocre to bad experience and please tell us: where are the worst steakhouses in the world to avoid, and why?

I took my wife to the S & W on Miami Beach for our anniversary dinner last year. The location was great, fabulous views of government cut. We dined right on the water while the big ships went by. The waiter recommended a shrimp appetizer that wasn't on the menu. The bill came and the appetizer alone was $45. Shame on you, S & W. I'll never give you my money again. I don't really frequent steak houses as I live in Florida and I grill year round. I have perfected the art of a perfect NY strip. Marinating for 24 hrs, wood chips, etc. Learn to grill a really good steak and forget about the steakhouses.

Growing up in Chicago, and now living in Kansas City, we know a little bit about steak.
Hands down, avoid OUTBACK Steakhouses. Truly disgusting.

India.

The Morton's in the Hyatt Regency Bethesda served me the worst expensive steak I've ever had.

What are the worst steakhouses in the world (specific steakhouses, like Gallaghers), or where are the worst steakhouses (regions, like India)?

What are the worst steakhouses in the world (specific steakhouses, like Gallaghers), or where are the worst steakhouses (regions, like India)?I asked first.

I asked first.Right, you asked "where" and answered that with "what". Which did you mean?

Just re-title the thread General Steakhouse Rant. ^

The S&W in Columbus Ohio was despicable. I arrived late after along day of meetings and driving with a group of colleagues and expected to have a delicious meal. In spite of the fact that we were 1 of 2 tables in the restaurant the service was still slow, and on top of that the waiter was out right rude to my party. The steak that was served was an embarrassment to anyone who has ever cooked a steak at home and the bill was outrageous. That will be my last S&W experience.

black angus, anywhere.

Obviously nobody has been to a Harvester in the UK :D

Obviously nobody has been to a Harvester in the UK :D

LOL! Actually, Harvester is quite ok for what you pay, just don't order Surf&Turf. The Spareribs are good. But maybe the one we used to go when working in merry old England was an expection.

I think we've to clarify that an average steakhouse for a really cheap price is in my eyes better than a slightly above average steakhouse for a fortune. So for me, a luxury steakhouse with a very bad product will probably be the worst.

black angus, anywhere.

Funny.. just had a steak there in MCO.. cheap and ok.. lots of sides, healthy portions..

outback anywhere. the chewiest steaks i've ever had until my jaw hurt. it's cheap, but the grocery store USDA choice steaks are much better. i do like the searing and seasoning though.

I nominate S&W in Las Vegas. A vendor took me there a few years back. The steak was absolutely tough and inedible. I didn't complain because I had already filled up on the seafood appetizers and it would have interrupted my discussions with the vendor. But I will never be going back there again.

I second the vote for Outback, big :td: to that.

Any Harrah's property.

Mike

Inspired by the following content posted in the Where Are The Best Steakhouses In The World? (http://www.flyertalk.com/forum/diningbuzz/308362-where-best-steakhouses-world.html) thread...

...and my vote is still Gallagher’s Steakhouse (http://gallaghersnysteakhouse.com/) in New York:Save us all some time and money as well as a mediocre to bad experience and please tell us: where are the worst steakhouses in the world to avoid, and why?

Just about any Outback.

I"m a huge fan of Morton's, particularly some of the classier ones such as the originals in Chicago, the Georgetown one, and so on.

For the price, Gallagher's is not worth it.

Ponderosa also makes a pretty average steak, but for the price, I actually find them to be decent for a lunch.


For what it's worth, my least pleasant steakhouse experience was at the original Palm on 2nd avenue. Perhaps it was a bad night, but I had an inedibly bad steak with bad service to boot.

Amazing, 18 posts and no one has mentioned Sizzler yet!

Amazing, 18 posts and no one has mentioned Sizzler yet!

Or Ponderosa.. or Corral?:D

Every single one.
Unless I HAVE to go to a steakhouse for work dinners, or my relatives suggest it, I won't eat in one.

Don't get me wrong, I like a good slab of meat, but just not in a steakhouse.

Every single one.
Unless I HAVE to go to a steakhouse for work dinners, or my relatives suggest it, I won't eat in one.

Don't get me wrong, I like a good slab of meat, but just not in a steakhouse.

+1^

The only thing lower on my list is Italian.

I nominate S&W in Las Vegas. A vendor took me there a few years back. The steak was absolutely tough and inedible. I didn't complain because I had already filled up on the seafood appetizers and it would have interrupted my discussions with the vendor. But I will never be going back there again.

Another vote for S & W. I wonder how they stay in business, and be successful at that? They just have horrible steaks, yet people keep going back!

I think we can all agree that Ruth's Chris isn't a problem.;)

Every single one.
Unless I HAVE to go to a steakhouse for work dinners, or my relatives suggest it, I won't eat in one.

Don't get me wrong, I like a good slab of meat, but just not in a steakhouse.

+2. Steak houses are a complete waste of money. You pay top dollar to get what is perhaps the most simple and easy thing to cook at home. I just don't get why these places are so popular.

Amazing, 18 posts and no one has mentioned Sizzler yet!

The reason is that Sizzler doesn't rip you off. You basically get what you pay for. You're not paying $46 for a slab of beef, so you dont' expect it to be that amzing. I've eaten at Sizzler, and I must say, it's totally fine. The bread is delicious, and the steak is totally fine for the cheap price. It's when you pay through the nose (like at Smith & Wolensky) and you get mediocre steak that people get angry.

+1^

The only thing lower on my list is Italian.

Wow, I thought most people liked Italian food. Especially Americans.

Or Ponderosa.. or Corral?:D

Never eaten at Sizzler or the above-mentioned. I have had some nasty steaks in my life, but never in those particular venues. The last truly horrible, inedible steak I had was on an AF Biz Class flt from CDG/LAX. This was the mid-day meal prior to landing at LAX. I returned it for the veg option, which wasn't much of an improvement.:td:

Wow, I thought most people liked Italian food. Especially Americans.

They do, believe me they do. I'm the odd man out.:)

My vote goes for the Capital Grille in Troy, Mi. Truly tasteless meat and way overpriced. It's a place to see and be seen, but for the life of me I can't see what people enjoy about the food there.

Second place goes to Flemings.

The USA.
(Explanation - corn fed beef. Need good Welsh or Scottish grass to produce flavourful beef with good texture. I buy it here and cook it myself.
http://www.chorleywoodnet.co.uk/listings/92.html). :p

Obviously nobody has been to a Harvester in the UK :D

Or a Bernie Inn! Or a Beefeater!!!

Interestingly, I've done quite well at Morton's in Bethesda
and would rate it as among my favorite of that ilk; also
have eaten decently at Gallagher's. My vote for worst price
to performance is probably Ruth's Chris in Las Vegas,
though Marco Pierre White had a steakhouse where I
endured a gray tough piece of meat and sandy spinach.

Interestingly, I've done quite well at Morton's in Bethesda
and would rate it as among my favorite of that ilk; also
have eaten decently at Gallagher's. My vote for worst price
to performance is probably Ruth's Chris in Las Vegas,
though Marco Pierre White had a steakhouse where I
endured a gray tough piece of meat and sandy spinach.

Ruth's Chris is probably the most disappointing 'proper' steakhouse.

outback anywhere. the chewiest steaks i've ever had until my jaw hurt. it's cheap, but the grocery store USDA choice steaks are much better. i do like the searing and seasoning though.

I second the vote for Outback, big :td: to that.

Growing up in Chicago, and now living in Kansas City, we know a little bit about steak.
Hands down, avoid OUTBACK Steakhouses. Truly disgusting.

Just about any Outback.

Clearly Outback has its detractors, but I disagree, and besides, if you're going to Outback thinking it's a true "steakhouse" (regardless of their use of that word in the name), you're sorely mistaken. It's an adequate chain restaurant, but I would never recommend it as a "steakhouse" any more than I would recommend it as "Australian". But I certainly wouldn't call them "truly disgusting".

India.

I dont think that that would the steakhouses' fault -- rather the basic custom of a cow being sacred probably does not lend itself to a beef industry.

My vote goes for the Capital Grille in Troy, Mi. Truly tasteless meat and way overpriced. It's a place to see and be seen, but for the life of me I can't see what people enjoy about the food there.

Second place goes to Flemings.

I have been to Capital Grille twice. Both times, I was very unimpressed. Spent tons of money, ate mediocre steak.

To tell everyone the truth.. I can't expect my family to eat out at top end restaurants serving steak all of the time.

We have no problem with Sizzlers and Ponderosa frankly.. their buffet is very convenient for my 5 year old and 1 year old to eat..

But, we do like our regular vacation excursions to Ruth's Chris.

I dont think that that would the steakhouses' fault -- rather the basic custom of a cow being sacred probably does not lend itself to a beef industry.

Indeed. Tough old ox is more like it.

Anyone been to an STK. I went to the one in LA, and the meat was incredible. Just wondering what others think. I know they are in Miami and Las Vegas also.

Capital Grille in Pittsburgh. I ordered a steak medium and it came sizzling and steaming on the outside and raw and cold in the middle. I sent it back and it came back once again sizzling and steaming on the outside...and raw and cold in the middle.

Or a Bernie Inn! Or a Beefeater!!!

Actually, in the late 70's early 80's there were very few places that did better steaks than Berni Inns.

Capital Grille in Pittsburgh. I ordered a steak medium and it came sizzling and steaming on the outside and raw and cold in the middle. I sent it back and it came back once again sizzling and steaming on the outside...and raw and cold in the middle.

I went to the one in DC twice and the one in Boston twice. Every time, it has been totally disappointing.

Don't know if this really qualifies, but the Big Texan on a busy night.

If their business is slow, the steaks are good. If the house is packed, go elsewhere.

Capital Grille in Pittsburgh. I ordered a steak medium and it came sizzling and steaming on the outside and raw and cold in the middle. I sent it back and it came back once again sizzling and steaming on the outside...and raw and cold in the middle.

Consistency!:D

India.

Haha! As soon as i saw the title of the thread I thought 'India' :D

The worst steak I have ever been served was in an Aberdeen Angus in London, on my first trip to the UK over 20 years ago. Yuck.

Le Cellier in the Canada Pavilion at Epcot served me something disgusting once too, I had to send it back and couldn't eat anything else I was so put off :eek:

Le Cellier in the Canada Pavilion at Epcot served me something disgusting once too, I had to send it back and couldn't eat anything else I was so put off :eek:

That reminds me. I was taken to Disneyland for my birthday a few years ago by the girl I was dating and her family (who were all way into Disney). We went to Blue Bayou for dinner and the steak was nearly inedible and it cost something like $35 too :rolleyes:

Black Angus' was pretty awful for me.

Ya know..

Can't say that Black Angus wasn't too bad in MCO.. I quite liked the value paid..

but it was during lunch, and it was their early bird special.. I mean for $12 bucks what do you expect..

Then we all went to Disney World.. :)

Capital Grille in Pittsburgh. I ordered a steak medium and it came sizzling and steaming on the outside and raw and cold in the middle. I sent it back and it came back once again sizzling and steaming on the outside...and raw and cold in the middle.

Wow that sounds excellent, bluuuuuuuuueeee and still mooooooing :D

Worst 'steak's and worst 'food' golden corral! I will turn the other way if a group of people want to go there, who cares if it is $10. I don't want to pay $10 to get sick.

Capital Grille in Pittsburgh. +1. On my only experience, I received an absolutely awful cut of meat...try and tasteless (I forget what the cut was but it doesn't matter...I'm not going back)

Wow that sounds excellent, bluuuuuuuuueeee and still mooooooing :D

Worst 'steak's and worst 'food' golden corral! I will turn the other way if a group of people want to go there, who cares if it is $10. I don't want to pay $10 to get sick.

During our Christmas Break Vacation, we went to Corral twice.. was sick of spending close to $150 to $200 per meal at Walt Disney World..

After about 4 character meals.. and about 8:00 pm.. just wanted quick eats.. so went to Golden Corral..

How do they stay in business? So much food, for so little price? Is it just MCO, or is Corral the same across the US.

The worst steak I have ever been served was in an Aberdeen Angus in London, on my first trip to the UK over 20 years ago. Yuck.

That place gets my vote. We tried one 10 years ago for a joke. It was utterly and completely horrible. And yet they are everywhere in London, filled with fools and tourists who know no better. Desperately sad.

I'd agree that really good steak in the US isn't too my taste. I like the chewer grass fed beef to that raised on corn. But nothing, nothing will beat Santo beef from Vanuatu.

Any Taiwanese steak restaurant :td:

Dude..

Severe after morning upset stomach, eating the beef ribs from Montana's..

ouch.. hurting all morning.. slept until noon

Any Harrah's property.

Mike

I'm curious if you've tried the Besh Steakhouse inside Harrah's New Orleans? I haven't been there myself, but I've heard good things from friends.

In a city of great food, John Besh may now be considered the top chef/restaurateur, and of his half dozen restaurants, this is the one he put his name on. I'd be shocked if it really was one of the world's worst.

Any steakhouse that can't serve up a decent steak is criminal in my eyes, I mean, that's what you're marketing yourself as - steak specialists - so you should be doing a good job!

The worst thing is when the steak is overcooked, and this happens so much I'm now quite reluctant to purchase steak anywhere but at the poshest of posh restaurants.

Why do so many restaurants think that if you ask for medium rare, it's acceptable to serve you something that's charred to a crisp, right through?! I've had to ask for my money back more than once (I won't ask them to redo the food - who knows what they might do to it....)

Aberdeen Steak House, simply disgusting. I'm guessing Buffalo Grill is the same. I see them a lot in France.

As for the posters who mentioned they won't go to a steakhouse because they can do it better at home, that is kind of a surprise to me. We can do most things better but it is hard or nearly impossible for us to find the best cuts where we live, plus we just don't have the equipment to do it properly. We can do wonders on our Weber grill, but simply can't duplicate what we can get commercially, steak-wise.

Aberdeen Steak House, simply disgusting. I'm guessing Buffalo Grill is the same. I see them a lot in France.

As for the posters who mentioned they won't go to a steakhouse because they can do it better at home, that is kind of a surprise to me. We can do most things better but it is hard or nearly impossible for us to find the best cuts where we live, plus we just don't have the equipment to do it properly. We can do wonders on our Weber grill, but simply can't duplicate what we can get commercially, steak-wise.

I'm going to have to disagree with you there. I live in Durham, North Carolina which is not a known steak area, or a haute cuisine area. Yet I can go to my local Whole Foods, get an excellent grass fed strip or ribeye, marinate it just the way I want, then cook it on the Weber. Not only that, but I can sit outside in the fading light with my Father and sip beers of our choice which don't cost us $9 a bottle. We don't have to dress up and we can take our time. I think that meat will taste as good or better than most other ones I can find.

I'm going to have to disagree with you there. I live in Durham, North Carolina which is not a known steak area, or a haute cuisine area. Yet I can go to my local Whole Foods, get an excellent grass fed strip or ribeye, marinate it just the way I want, then cook it on the Weber. Not only that, but I can sit outside in the fading light with my Father and sip beers of our choice which don't cost us $9 a bottle. We don't have to dress up and we can take our time. I think that meat will taste as good or better than most other ones I can find.

I hear you - I love grilling outside also and it is a great opportunity for me to relax and get away from the commotion inside. I just haven't been able to duplicate the taste and texture of those great steaks I've had elsewhere, yet anyway. When it comes to hamburgers though I prefer mine to any I've ever had in a restaurant.

...it is hard or nearly impossible for us to find the best cuts where we live, plus we just don't have the equipment to do it properly. We can do wonders on our Weber grill, but simply can't duplicate what we can get commercially, steak-wise. You probably can't get enough heat going at home. My outside grill will crank to 550 or 600F. A proper steak grill in a steakhouse kitchen will go to twice that.

You probably can't get enough heat going at home. My outside grill will crank to 550 or 600F. A proper steak grill in a steakhouse kitchen will go to twice that.

Does the extremely high temperature make a difference, though? My weber makes perfectly good steaks at 500.

I'm going to have to disagree with you there. I live in Durham, North Carolina which is not a known steak area, or a haute cuisine area. Yet I can go to my local Whole Foods, get an excellent grass fed strip or ribeye, marinate it just the way I want, then cook it on the Weber. Not only that, but I can sit outside in the fading light with my Father and sip beers of our choice which don't cost us $9 a bottle. We don't have to dress up and we can take our time. I think that meat will taste as good or better than most other ones I can find.

I'll second that. I marinate and grill my own steaks with wood chips by my pool. I swim and drink beer while they're cooking and then we eat poolside in our bathing suits. Beats a stuffy "steakhouse" any day.

Does the extremely high temperature make a difference, though? My weber makes perfectly good steaks at 500.

I think it does make a difference. That is why I prefer steak cooked at home over wood or charcoal. You can't get that smoky flavor at a typical steakhouse. Brazilian churascos and the oak pit joints in and near Santa Maria, CA are notable exceptions.

That place gets my vote. We tried one 10 years ago for a joke. It was utterly and completely horrible. And yet they are everywhere in London, filled with fools and tourists who know no better. Desperately sad.

Another vote here for Angus Steakhouse, nasty food, horrible atmosphere. They are just tourist traps for those people who don't do any basic research at all into the other options available.

I too think there are a lot of dishes I can make better at home than I get at a restaurant, but this site is about travelling, so I see the issue as how to find the best dishes (in this case, steak) while travelling.

I don't really frequent steak houses as I live in Florida and I grill year round.

I grill year round, even in the snow. :D



You probably can't get enough heat going at home. My outside grill will crank to 550 or 600F. A proper steak grill in a steakhouse kitchen will go to twice that.Does the extremely high temperature make a difference, though? My weber makes perfectly good steaks at 500.

I like my steaks "Pittsbugh style" - charred on the outside, pink on the inside. Two layers of Kingsford Competition Briquettes works for me in a Weber.



Not only that, but I can sit outside in the fading light with my Father and sip beers of our choice which don't cost us $9 a bottle. We don't have to dress up and we can take our time. I think that meat will taste as good or better than most other ones I can find.

Good times. :)^



Capital Grille in Pittsburgh. I ordered a steak medium and it came sizzling and steaming on the outside and raw and cold in the middle. I sent it back and it came back once again sizzling and steaming on the outside...and raw and cold in the middle.

That is a problem; it should be burnt on the outside and warm in the center. :p

I have very low hopes for any steakhouse that has to employ sneeze guards for their food. Anything with an "all you can eat" motif tends to fall pretty far down on the list too.

For the "higher end" steakhouse, I find Queue de Cheval in Montreal to be overpriced, loud, and obnoxious. The quality of the meat is just not what I'd expect given that you're paying on average $60 for just the steak itself, with no sides. Nor can they seem to cook to order, and in my experience they tend to over-salt the meat before putting it on the grill.

...

For the "higher end" steakhouse, I find Queue de Cheval in Montreal to be overpriced, loud, and obnoxious. The quality of the meat is just not what I'd expect given that you're paying on average $60 for just the steak itself, with no sides. Nor can they seem to cook to order, and in my experience they tend to over-salt the meat before putting it on the grill.

Hi,I just wanted to mention that Queue de Cheval is one of the worst steak houses I've ever been to. The obnoxious atmosphere and staff only amplifies the bad experience.

Aberdeen Steak House, simply disgusting. I'm guessing Buffalo Grill is the same. I see them a lot in France.

As for the posters who mentioned they won't go to a steakhouse because they can do it better at home, that is kind of a surprise to me. We can do most things better but it is hard or nearly impossible for us to find the best cuts where we live, plus we just don't have the equipment to do it properly. We can do wonders on our Weber grill, but simply can't duplicate what we can get commercially, steak-wise.

Seriously? With mail-order, you can get very high-quality cuts of meat delivered to your door, and it doesn't take special equipment to make a great steak.

Seriously? With mail-order, you can get very high-quality cuts of meat delivered to your door, and it doesn't take special equipment to make a great steak.

Oh it does take special equipment, but that equipment is dirt cheap.

Want to make the best steak you've ever tasted? Pick up one of these babies (http://www.google.com/search?q=cast%20iron%20skillet&oe=utf-8&um=1&ie=UTF-8&sa=N&hl=en&tab=fw), preferably second hand. Scour your grandparents' attics and garages.

My personal favourite for filet mignon:

Start with excellent meat. Go to a butcher, not a grocery store. Make sure they're about 2" thick.
Slice pockets into the filets, and stuff with a tablespoon or so of good quality blue stilton cheese.
Rub lightly with olive oil, sprinkle with a generous amount of salt and fresh cracked pepper.
Let sit on the counter, loosely covered in foil, for about an hour so they warm up to room temperature. While this is happening, pre-heat your oven to about 500f. Toss in the cast iron skillet so it gets good and hot.
(You'll want to put the fan on here, and probably open the windows)
After about an hour, pull the skillet out of the oven and place it on a red hot stove top element. Let it get SMOKING hot.
Take your steaks (no more than two at a time, please!) and sear each side for 30 - 45 seconds. Once they're placed on the skillet, do NOT move them! They will hiss and spit and smoke - that's a good thing!
Place them into the hot oven for 2-3 minutes per side, depending on how thick they are and how much you like them cooked. Leave longer for medium, shorter for rare. I like mine rare, so I take them out after a few minutes.
Place your delicious steaks on a serving plate, cover loosely with foil, and let them sit for 5-10 minutes. Serve, and have delicious steak mouth-gasms.

I normally serve these with oven roasted sweet potatoes, conveniently roasted during that 1h waiting period, mashed up with a bit of salt, pepper, and butter.

it doesn't take special equipment to make a great steak.

Oh, yes, it does. 550F is way below what's necessary.

Oh, yes, it does. 550F is way below what's necessary.

I would amend that to say:

"550F is way below what's necessary to produce a steak that is identical to what you would find in certain high-end US steakhouses."

Higher than 550F is most certainly not necessary to cook a phenomenally great steak.:)

Seriously? With mail-order, you can get very high-quality cuts of meat delivered to your door, and it doesn't take special equipment to make a great steak.

Well, I live in rural Germany so I'm guessing there isn't a company that will ship out here, but on the other hand, who knows? Moving back to the UK by year end so it might be a moot point anyway. My steaks aren't bad, just not restaurant quality.

Oh, yes, it does. 550F is way below what's necessary.

Then you're not doing it right. Seriously.

If I want steak I get a dry aged ribeye from Whole Foods or my local butcher (not grass fed), and cook it in an extremely hot cast iron skillet with nothing more than salt and pepper. Two minutes on each side, then four or five under the broiler with perhaps a bit of butter, and a minute or two less under the broiler for particularly lean cuts. It's about $20 all in.

If I want steak I get a dry aged ribeye from Whole Foods or my local butcher (not grass fed), and cook it in an extremely hot cast iron skillet with nothing more than salt and pepper. Two minutes on each side, then four or five under the broiler with perhaps a bit of butter, and a minute or two less under the broiler for particularly lean cuts. It's about $20 all in.

Well done! ^ (No pun intented.)

That place gets my vote. We tried one 10 years ago for a joke. It was utterly and completely horrible. And yet they are everywhere in London, filled with fools and tourists who know no better. Desperately sad.

No question at all that this is the world's worst steakhouse.

Any other suggestion is just WRONG.

http://cheesenbiscuits.blogspot.com/2010/08/aberdeen-angus-steak-house-piccadilly.html
http://www.guardian.co.uk/lifeandstyle/2002/oct/03/foodanddrink.shopping
http://www.telegraph.co.uk/foodanddrink/4813176/Who-goes-there.html

Seriously? With mail-order, you can get very high-quality cuts of meat delivered to your door, and it doesn't take special equipment to make a great steak.

Agree. No finer steaks than those from www.lobels.com

that's the way to do steak Alberta style !!!!

Oh it does take special equipment, but that equipment is dirt cheap.

Want to make the best steak you've ever tasted? Pick up one of these babies (http://www.google.com/search?q=cast%20iron%20skillet&oe=utf-8&um=1&ie=UTF-8&sa=N&hl=en&tab=fw), preferably second hand. Scour your grandparents' attics and garages.

My personal favourite for filet mignon:

Start with excellent meat. Go to a butcher, not a grocery store. Make sure they're about 2" thick.
Slice pockets into the filets, and stuff with a tablespoon or so of good quality blue stilton cheese.
Rub lightly with olive oil, sprinkle with a generous amount of salt and fresh cracked pepper.
Let sit on the counter, loosely covered in foil, for about an hour so they warm up to room temperature. While this is happening, pre-heat your oven to about 500f. Toss in the cast iron skillet so it gets good and hot.
(You'll want to put the fan on here, and probably open the windows)
After about an hour, pull the skillet out of the oven and place it on a red hot stove top element. Let it get SMOKING hot.
Take your steaks (no more than two at a time, please!) and sear each side for 30 - 45 seconds. Once they're placed on the skillet, do NOT move them! They will hiss and spit and smoke - that's a good thing!
Place them into the hot oven for 2-3 minutes per side, depending on how thick they are and how much you like them cooked. Leave longer for medium, shorter for rare. I like mine rare, so I take them out after a few minutes.
Place your delicious steaks on a serving plate, cover loosely with foil, and let them sit for 5-10 minutes. Serve, and have delicious steak mouth-gasms.

I normally serve these with oven roasted sweet potatoes, conveniently roasted during that 1h waiting period, mashed up with a bit of salt, pepper, and butter.

sorry, THAT"S the way to do it Alberta style

Ponderosa Steakhouses... 100% truly disgusting. Rather eat dog s... you get the point.

That steakhouse up top of LAX TBIT..

Steak was bitter and charcoally..

I love going to Whole Foods to go and grab my steaks..

But what I do instead is that I grab 5-10 lbs worth of ribeye roast instead.

Marinade it overnight with rubs and spices, cook it in the oven at around 400F for 40 or so minutes.

Take it out, serve with side of mashed sweet potatoes and broiled asparagus spears..

For individual steaks, I'd just sear them and let it finish in the oven on broil for 5-10 minutes.

In the case of Kobe/Wagyu beef, you just want to sear it lightly before finishing it in the broiler for a 3 minute period.

That steakhouse up top of LAX TBIT..

Steak was bitter and charcoally..

I love going to Whole Foods to go and grab my steaks..

But what I do instead is that I grab 5-10 lbs worth of ribeye roast instead.

Marinade it overnight with rubs and spices, cook it in the oven at around 400F for 40 or so minutes.

Take it out, serve with side of mashed sweet potatoes and broiled asparagus spears..

For individual steaks, I'd just sear them and let it finish in the oven on broil for 5-10 minutes.

In the case of Kobe/Wagyu beef, you just want to sear it lightly before finishing it in the broiler for a 3 minute period.

Thank you General_Flyer for literally making my mouth water.... ;)

Thank you General_Flyer for literally making my mouth water.... ;)

May I suggest going to the nearest Whole Foods and get your rib roast there? :D I'd gladly give you my marinade recipe.. :)

That steakhouse up top of LAX TBIT..

Steak was bitter and charcoally....That's called "The Daily Grill" which is a small steakhouse chain originally started in Beverly Hills; now it is in T3 as well as TBIT and also by the Westin LAX ... so they seem to do well by the airport. I don't eat there (save my calories for on-board dining which is much better quality since I usually fly CX or QF from LAX).

That's called "The Daily Grill" which is a small steakhouse chain originally started in Beverly Hills; now it is in T3 as well as TBIT and also by the Westin LAX ... so they seem to do well by the airport. I don't eat there (save my calories for on-board dining which is much better quality since I usually fly CX or QF from LAX).

Ever since that piece of steak and subsequently my status rose and so does my travel class, I won't even bother eating there again.. :rolleyes: :D

That's called "The Daily Grill" which is a small steakhouse chain originally started in Beverly Hills; now it is in T3 as well as TBIT and also by the Westin LAX ... so they seem to do well by the airport. I don't eat there (save my calories for on-board dining which is much better quality since I usually fly CX or QF from LAX).

Same "Daily Grill" as in Bethesda, MD? Was invited there last week, but didn't have the steak.

Any steakhouse that can't serve up a decent steak is criminal in my eyes, I mean, that's what you're marketing yourself as - steak specialists - so you should be doing a good job!

The worst thing is when the steak is overcooked, and this happens so much I'm now quite reluctant to purchase steak anywhere but at the poshest of posh restaurants.

Why do so many restaurants think that if you ask for medium rare, it's acceptable to serve you something that's charred to a crisp, right through?! I've had to ask for my money back more than once (I won't ask them to redo the food - who knows what they might do to it....)

You pay before you eat? Was it at Sizzler? There's your problem right there...

You pay before you eat? Was it at Sizzler? There's your problem right there...

pay before you eat isn't bad at all cost. I know plenty of self-service restaurants which do serve quite nice food, some even in the 25$ per meal range. (And the food you get is definitely better than what you would get at a 25$ service restaurant, as they safe on service but not on quality)

Same "Daily Grill" as in Bethesda, MD?
Was invited there last week, but didn't have the steak.

Yeah. All right food, but don't expect Morton's (across the lobby).

Yeah. All right food, but don't expect Morton's (across the lobby).

Funny you should mention Morton's. On this last trip I tried Morton's, Rays the Steaks, and Ruth's Chris, all in Arlington. Morton's was by far the best. I'm still thinking about it.

Funny you should mention Morton's. On this last trip I tried Morton's, Rays the Steaks, and Ruth's Chris, all in Arlington. Morton's was by far the best. I'm still thinking about it.

Checking out the one in Crystal City next week. Given the Virginia ABC laws, maybe I'd be better off dining at the one in D.C. to make the most of my VIP membership. No free after-dinner drinks in VA.

Ponderosa Steakhouses... 100% truly disgusting. Rather eat dog s... you get the point.

Ponderosa is more like a family restaurant with a lot of red meat than a steakhouse. :D I'll take the sirloin tips there over anything served at Perkins.

Well, except the Ponderosa on International Drive in MCO; a huge echo chamber of kids. :eek:

My spouse worked at Ponderosa as a teenager. Oh, the stories about this chain.
Don't know why anyone could nominate it as a "steakhouse." :eek:

My vote is still for Outback as the WORST, and so it was surprising to read a recent article that Outbacks are one of the top ten chains in the country. :confused:

Probably not the worst in the world, but most dissapointing for me: Morton's at the Mandarin Oriental in Singapore. Not nearly up to the quality of a typical Morton's. My only expalanation is that the meat is not aged? :confused:

I've gone to some excellent and some very sub par steakhouses in Argentina.

They export most of their best beef and keep the lower quality stuff for the local population. So only the high end restaurants seemed to have really good meat.

Plus sometimes I feel like we were served the "gringo" cuts since they thought we wouldn't know any better. :rolleyes:

Skip the steakhouse in the LAX Marriott. Terrible.

Seriously? With mail-order, you can get very high-quality cuts of meat delivered to your door, and it doesn't take special equipment to make a great steak.

Frozen "high quality" steaks? no thanks

Pub steaks.. cheap and terrible..

Serious.. good deal.. but you can bounce the steaks off the walls..

A steakhouse shouldn't be allowed on the Ponderosa sign IMO. Yes they serve it but so does Denny's.

I agree with the chain restaurants, Outback, Applebees's, etc as being the worst. Anytime something is that mass produced, the quality goes away. I remember when those restaurants used to be really good and quiet a treat to go too...not so much now.

I agree with the chain restaurants, Outback, Applebees's, etc as being the worst. Anytime something is that mass produced, the quality goes away. I remember when those restaurants used to be really good and quiet a treat to go too...not so much now.

Generally tastes like rubber.. but if you're into that kind of stuff and the convenience of it..

But generally at the chains.. I'm not expecting gourmet.. that's for sure..

Ooh, fun. I want to play... I don't think people can count Outback and Ponderosa in this vote... Yes, they call themselves steakhouses, but it's definitely a different league than true steakhouses. Besides, when they charge $10-$20 for a steak, they are given a little bit of leeway, especially since a plate of spaghetti at IHOP almost costs that much nowadays. When I think "steakhouses" I think of Morton's, Ruth's Chris, etc.

Consistently, I've had bad experiences at Sam and Harry's. I've tried one in CA and one in IL. Both are equally blah. Which is a complete and utter shame considering how nicely appointed the restaurants are. But it seems like they care more about decor and ambiance than the actual food.

Also, the Palm has never been a favorite, which might explain why one of the Chicago locations closed a couple years ago. Steaks were dry and ambiance was eh. Nothing to write home about, despite spending $$$.

The Palm is an interesting chain. The original ones in NY are excellent, as was the one that closed in Troy, MI (due to their awful location). The one in Chicago that closed was inedible. Went there once and couldn't believe how awful it was.


Ooh, fun. I want to play... I don't think people can count Outback and Ponderosa in this vote... Yes, they call themselves steakhouses, but it's definitely a different league than true steakhouses. Besides, when they charge $10-$20 for a steak, they are given a little bit of leeway, especially since a plate of spaghetti at IHOP almost costs that much nowadays. When I think "steakhouses" I think of Morton's, Ruth's Chris, etc.

Consistently, I've had bad experiences at Sam and Harry's. I've tried one in CA and one in IL. Both are equally blah. Which is a complete and utter shame considering how nicely appointed the restaurants are. But it seems like they care more about decor and ambiance than the actual food.

Also, the Palm has never been a favorite, which might explain why one of the Chicago locations closed a couple years ago. Steaks were dry and ambiance was eh. Nothing to write home about, despite spending $$$.

Any steak, their so-called "Trump Steak" in Trump owned casinos in Atlantic City. I had one of their steaks in the now sold off Trump Marina that may have been the worst steak in almost every aspect. 2 yrs had gone by and me being naive, had a steak at the Safari located inside Trump Taj Mahal. While not quite as bad as before, incredibly subpar.

Chain wise- TGI Friday's. I think Outback is borderline, sometimes I get a good steak there, sometimes I don't.

Frozen "high quality" steaks? no thanks

Oh. So you've tried them all? Please name the mail-order houses you've tried, and don't start with "Omaha Steaks".

I had a surprisingly good steak sandwich at Montana's..

Was pleasently surprised..

Inspired by the following content posted in the Where Are The Best Steakhouses In The World? (http://www.flyertalk.com/forum/diningbuzz/308362-where-best-steakhouses-world.html) thread...

...and my vote is still Gallagher’s Steakhouse (http://gallaghersnysteakhouse.com/) in New York:Save us all some time and money as well as a mediocre to bad experience and please tell us: where are the worst steakhouses in the world to avoid, and why?

Worst: Carnevino in the Venetian Hotel in Las Vegas. It was the most expensive cut of beef I've ever had (over $100) and sent it back three times to be cooked properly. Plus, it was extra fatty and chewy. RIPPED OFF.

nothing spectacular: Flemings, Shula's, Capital Grill

Above average: Del Frisco (but they dont allow you to bring in outside wine) They did provide pure silver coins through the years as a momento to VIP--kinda cool

Good moderate price restaurant: Wildfire

Favorite: Mastro's Beverly Hills, great steak, service ****, plus the chocolate cake for desert is unbelievable.

Second favorite: Mortons anywhere

Worst mailorder: Omaha steaks
Best mailorder, www.stockyards.com

Most unusual (and historical): Buckhorn Exchange in Denver www.buckhorn.com

I ate at a Canadian restaurant in Dec, next door to Aux De Canadians, in Quebec. Waiters in white coats cooked a huge chunk of filet at the table and it was awesome. I dont recall the name.

My spouse worked at Ponderosa as a teenager. Oh, the stories about this chain.
Don't know why anyone could nominate it as a "steakhouse." :eek:

My vote is still for Outback as the WORST, and so it was surprising to read a recent article that Outbacks are one of the top ten chains in the country. :confused:

I worked at Ponderosa back in the 80's. We used to put steaks in the dishwasher to quick thaw them when a large group rolled in. The Super Sirloins took forever to thaw...the sirloin tips and ribeyes bring back fond memories.

I worked at Ponderosa back in the 80's. We used to put steaks in the dishwasher to quick thaw them when a large group rolled in. The Super Sirloins took forever to thaw...the sirloin tips and ribeyes bring back fond memories.

Funny.. the thawing techniques..

will have to try that one..;)

I've tried the ribeye at Ponderosa while in Orlando.. not bad.. and cheap.. I don't expect any quality.. just a steak..

I worked at Ponderosa back in the 80's. We used to put steaks in the dishwasher to quick thaw them when a large group rolled in.

And here I thought that soapy taste was cilantro. :eek::D

And here I thought that soapy taste was cilantro. :eek::D

LOL!:D

Worst: Carnevino in the Venetian Hotel in Las Vegas. It was the most expensive cut of beef I've ever had (over $100) and sent it back three times to be cooked properly. Plus, it was extra fatty and chewy. RIPPED OFF.



I forget which restaurant I had a steak in at the Venetian Las Vegas, but I remember it was remarkably mediocre for about $75. I don't think it was Carnevino though.

I forget which restaurant I had a steak in at the Venetian Las Vegas, but I remember it was remarkably mediocre for about $75. I don't think it was Carnevino though.

Might have been Cut, from Wolfgang Puck? I had a steak there that would not fit on this list, but my buddy had worked with the chef for several years prior at other restaurants and we were well taken care of...

I forget which restaurant I had a steak in at the Venetian Las Vegas, but I remember it was remarkably mediocre for about $75. I don't think it was Carnevino though.

Perhaps paying for the name.. and not the steak?

Well, I live in rural Germany so I'm guessing there isn't a company that will ship out here, but on the other hand, who knows?

Why not - there are plenty of companies shipping to Germany and the "Deutsche Post" doesn't make any difference whether they deliver to Berlin/Cologne/Hamburg or to Oettingshausen ;)
Just google for some key words (e.g. steak online bestellen) and you get lots of sites.
However, if you live in a rural place chances are good there is a local butcher which might sell meat with a really good quality, at least that’s my experience.

Was at an all-inclusive promo tour package.. Aventura Palace by Playa del Carmen.. meal came with the package..

So basically the hotel buffet.. The Sirloin was about as freshly bland as it comes.. a steak none the less I guess..

Worst has got to be our local Phleghmings....

Best was actually at Gallaghers in the NYNY in LV, a dry aged slice of perfection. Not as good second time we went, but still strong.

Worst has got to be our local Phleghmings....

Best was actually at Gallaghers in the NYNY in LV, a dry aged slice of perfection. Not as good second time we went, but still strong.

Second time.. isn't always a charm it seems..

Perhaps it has something to do with us, rather than the steaks..

I had a great Filet Mignon at La Laguna yesterday Fairmont Mayakoba Riviera Maya.^

I'll take the sirloin tips there over anything served at Perkins.

Advice Tiger could have used a while back :D

Advice Tiger could have used a while back :D

I had the sirloin tips served at Perkins International Blvd. MCO. No one else seemed to be opened.. not bad for a 1 am snack..:eek:

I ate at a Canadian restaurant in Dec, next door to Aux De Canadians, in Quebec. Waiters in white coats cooked a huge chunk of filet at the table and it was awesome. I dont recall the name.

By Aux de Canadians, do you mean Aux Anciens Canadiens? I was in Au Parmasan ( next door) on Monday, friend had a steak which she said was very good - but it doesn't tick the 'white jackets' box, so probably not that one.

I'm guessing Buffalo Grill is the same. I see them a lot in France.
e.

Buffalo Grill is the one place that The Hubs absolutely insists on visiting every time we are in France. I try to wean him away from it but he always spots the red roof on the return drive to the ferry. I was telling my French boss about his love for BG and he was horrified! :D

Might have been Cut, from Wolfgang Puck? I had a steak there that would not fit on this list, but my buddy had worked with the chef for several years prior at other restaurants and we were well taken care of...

It may have. However Wolfgang Puck at The Borgata in Atlantic City is a hidden gem.

It may have. However Wolfgang Puck at The Borgata in Atlantic City is a hidden gem.

Spago's (by Wolfgang Puck) at Maui Four Seasons is excellent as well.