Originally Posted by SoManyMiles-SoLittleTime
I grew up in the meat business in LA, so I've eaten a lot of steak. Steak should be prime, and aged (it's not easy to do right).
Grade (prime, choice) is essentially a measure of
fat, and the more there is, the more flavorful and tender the meat.
Aging breaks down the muscle tissue and makes the meat more tender. It also can impart some flavor. There are basically two types of aging, and you need 30 days or so. You need at least a full roast size (not individual steaks), and you really can't do it at home.
Chains:
- The Palm: By far the best of the chains ^
- Mortons: OK
- Flemings: Better
- Ruth Chris: Oh Please!
And a great independent:
- Pine Club in Dayton: Great yester-year atmosphere
And of course, have had great steak in Argentina.
My votes would be like those of many of the posters. But my old college roommate still flies in occasionally for the trek up to Dayton to the Pine Club and its old-line great steaks and stewed tomatoes.