2014 best experience so far: Del Frisco in North Dallas
 

Great steak, super table side service with chef coming out and slicing steak, wonderful side dishes, excellent live piano music! Surprising!

And I hope that you saved some room for a slice of that lemon cake for dessert!

I love the NRA Show. But who has room to eat after standing in the eli's cheesecake line repeatedly.......:rolleyes:

Actually We ended up at my favorite tapas place, the Mercat in the Blackstone.......funny thing was when I announced where I was going, I had a car full and everyone was pleased with the place, except the IT guy......... He thought I said a Topless place

Mortons is definitely off the list as is any self proclaimed high end "Steak House" that will serve you ten different versions of "Tuna Tar Tar" but does not even have 'Steak Tar Tar" on the menu.

My vote is for Abe and Louies Boston


Problem is all these high end steak joints don't make their steaks any better than the Texas Roadhouse. Is ambience worth an extra few hundred bucks added to the tab??????

No one is saying that you should limit your fine dining to steakhouses, but every once in a while, I want a well cooked hunk of dead cow in a nice atmosphere. I do not need haute cuisine every time I go out.

It isn't just ambience, the product is definitely different as can be the cooking method. What cooking method does TX Roadhouse use and what grade/cuts of meat do they serve?Why would a chef slice steak tableside? & what was the benefit? (I've seen cutting of prime rib tableside, but not a personal steak)I didn't mean to imply fine dining, I was going for simply ANY other cuisine rather than a steakhouse. I found it amazing that those in the food business would always default to meat & potatoes restaurant.

I do equate most folks who go to steakhouses for a high % of their dining are like the kid that won't eat anything but chicken nuggets. I've had plenty of clients like this. Nothing wrong with it if one has tried other cuisines, but to not try other cuisines that are out there is a crime. (& most haven't tried other cuisines or ordered the wrong item from the wrong restaurant)

Like you, I sometimes want a well cooked (medium rare for me) hunk of dead cow in a nice atmosphere, but only sometimes as there is sooooooo much more out there in the dining world.

This is somewhat OT but do any of the high-end steak houses use sous vide cooking?

Cheers,
T.

Perhaps an independent, I would be amazed if a chain did.

a sous vide steak is an interesting thought, however according to this URL link, "Unfortunately, sous-vide cooking is deficient in one key category: it doesn't brown your meat."

Having a steak not browned or charred would be missing a very important taste/texture component IMO, but the article also goes on to state that a chef can do a post sous vide searing of the steak.

Thanks for the great link!

Cheers,
T.

My favorites are Del Frisco's and Capital Grille. I also like Ruth's Chris and go to them in cities that do not have a Capital Grille or Del Frisco's. BLT Steak is also very good.

I have been to Morton's, Palm and Flemings and do not like them as much. The best steak I have ever had though was from Craft Steak in the MGM Grand in Las Vegas.

Right you are. Mastro's just bought The Chart House in Malibu and will focus on seafood.

Not a chain and not even a steakhouse but Momofuku Ko in NYC does. One course they do is a steak they sous vide then deep fry. Not a big steak but enough to enjoy. Very crispy on the outside but nice and tender on the inside. I know im not doing it any justice by describing it but they truly do a great job on the steak.

Bob's Steak and Chop
 

I have to give a thumbs-up for Bob's. The original location in Dallas on Lemmon is that classic old-school steakhouse: dark wood paneling, jar of pickles and peppers on every table. Shrimp cocktails. And perfectly cooked prime beef.

And as a bonus, everything isn't ala carte, so no $10 baked potatoes!

A boiled and then fried steak? Sounds disgusting.

Give me the 1800 degree broiler every time! :)

Sous vide is anything but boiling ;-)

And there is very little scientific evidence to back up the super-high heat preparation. But each to his own.

Cheers,
T.