Originally Posted by rjque

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.

Originally Posted by Swanhunter

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.

Originally Posted by dchristiva

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 phedre

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

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

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

Originally Posted by General_Flyer

That steakhouse up top of LAX TBIT..

Steak was bitter and charcoally....

Originally Posted by number_6

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

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

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

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