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

Capital Grille
 

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.

Consistency!:D

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:

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.. :)

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.

+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)

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.

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

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.

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.

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 that make better meat?
 

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

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.

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.

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 grill year round, even in the snow. :D



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.



Good times. :)^



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.

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.

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, 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.

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.:)

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.

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.

Well done! ^ (No pun intented.)

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

Any other suggestion is just WRONG.

http://cheesenbiscuits.blogspot.com/...iccadilly.html
http://www.guardian.co.uk/lifeandsty...drink.shopping
http://www.telegraph.co.uk/foodanddr...oes-there.html

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

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