Originally Posted by phedre (Post 16499580)

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.

Originally Posted by General_Flyer (Post 16585243)

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.

Originally Posted by matthoyle (Post 16585845)

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

Originally Posted by General_Flyer (Post 16585243)

That steakhouse up top of LAX TBIT..

Steak was bitter and charcoally....

Originally Posted by number_6 (Post 16585898)

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).

Originally Posted by number_6 (Post 16585898)

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).

Originally Posted by Lousie (Post 16445812)

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....)

Originally Posted by indianwells (Post 16587453)

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

Originally Posted by lancebanyon (Post 16587403)

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

Originally Posted by violist (Post 16587518)

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

Originally Posted by lancebanyon (Post 16587565)

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.

Originally Posted by jbdk (Post 16547934)

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

Originally Posted by dchristiva (Post 16499080)

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.

Originally Posted by k_malm (Post 16628235)

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.

Originally Posted by AtomicLush (Post 16677818)

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 $$$.

Originally Posted by audio-nut (Post 16626211)

Frozen "high quality" steaks? no thanks

Originally Posted by Canarsie (Post 16389561)

Inspired by the following content posted in the Where Are The Best Steakhouses In The World? thread...

...and my vote is still Gallagher’s Steakhouse 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?

Originally Posted by Amicus (Post 16597192)

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:

Originally Posted by VFF1000000 (Post 16760709)

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.

Originally Posted by VFF1000000 (Post 16760709)

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.

Originally Posted by N965VJ (Post 16764638)

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

Originally Posted by VFF1000000 (Post 16760691)

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.

Originally Posted by mjcewl1284 (Post 16785679)

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.

Originally Posted by mjcewl1284 (Post 16785679)

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.

Originally Posted by lancebanyon (Post 16503137)

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?

Originally Posted by mcditolla (Post 16800087)

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.