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Originally Posted by entropy
I went to Ruths Chris the other day, the steak was great (ordered without butter, but with fresh chopped garlic).
I've been to lot of the independent steak houses nationwide....Bern's, Peter Lugers, Gallagher's, Metropolitan Grill, Chicago Chop House....the list goes on infinitum. Bottomline, the steaks at Ruth's Chris are the best I've ever had and I'm always prepared to be disappointed when I visit another steakhouse. |
Originally Posted by SEA-Flyer
The best steak I've ever had was at Omaha Prime in Omaha - nothing has been able to beat it.
Sidenote: I can't tell you how many times people mention the mail-order "Omaha Steaks" and how good they are. OMG they are pure cra*. There are restaurants here that say they serve the "Omaha Steaks" and I avoid them. So please do not judge Omaha by "Omaha Steaks." We can get better meat than that by going to SuperWalmart here. |
Originally Posted by cme2c
, but I would recommend Omaha Prime, Mahogany Prime, or Johnny's steakhouse.
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Johnny's is right near the old Stockyards, but not connected to a slaughterhouse. (maybe it was at one time but I'm a youngin and have only been there the last few years).
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Here's a link to Charley's in Orlando. My experience aside, the overall review is bad! :(
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Originally Posted by YYCOllie
Any Aberdeen Steak House in the UK. http://www.flyertalk.com/dining/ftdining_forum/wink.gif Either that, or the BBQ in my backyard, with some Bon Ton Alberta Beef!
Oh wait -- there's a winky in there somewhere... dang HTML code.! |
Kansas City Steakhouse in Boston. Expensive, but the steak was magnificant. Locally here in VA, I have a small mom & pop convience store right down the street. The owner raises, slaughters and cuts his own beef to order. A little more expensive, but my oh my, what a cut of steak you get. ^ ^ ^
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For those who enjoy Peter Lugar's
My wife and I recently enjoyed a wonderful meal at Blair Perrone Steakhouse, a recent startup in midtown Manhattan from several alumni of Peter Lugar's. Like Lugar's, the steak portion of the menu is basic in its presentation, offering "Porterhouse for Two", "Porterhouse for Three", etc.
What isn't basic, however, is the dazzling, dry-aged beef that is served. It took only several bites of a medium-rare porterhouse for two to bring a smile to my face that lasted the rest of the afternoon! Quality beef deserves to be served dry aged, and this place does so with elan. (On a non-steak-related note, do try the sizzling canadian bacon--an appropriate overture to a carnivore's delight.) |
Yes Lugars is good. But if you're ever in Chicago, try Chicago Chop House.
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Originally Posted by deepdishus
Yes Lugars is good. But if you're ever in Chicago, try Chicago Chop House.
My favorite city for steakhouses, hands down, is Seattle. The Metropolitan Grill and El Gaucho make for a potent duo (and I haven't even visited the Buenos Aires Grill). |
Originally Posted by Somewhere Over the Atlantic
When I used to work in Chicago, I visited the Chop House and enjoyed their porterhouse very much; in its favor is the fact that it's the only major steakhouse in Chicago that dry ages its steaks. The other places there (Gibson's, Morton's, Sullivan's) left me less than impressed with their beef and aging methods.
My favorite city for steakhouses, hands down, is Seattle. The Metropolitan Grill and El Gaucho make for a potent duo (and I haven't even visited the Buenos Aires Grill). |
I have been meaning to point this place out for a while. Canarsie, it's close enough for you to try it.
Sunset Grill Steaks & Seafood in Covington, Georgia. http://covingtonhospitality.com/homepage.htm |
Originally Posted by Canarsie
Please recommend the best steakhouse (or restaurant that serves excellent beef) at which you have ever eaten here.
The steaks are cooked to perfection, and served in a no-nonsense manner, with an Idaho potato, bacon sauce, coleslaw, slices of tomato and a bread roll. The Brekky Creek is committed to serving only 100% Meat Standards Authority (MSA) endorsed, prime aged beef from the best cattle producers in Australia. We are proud to offer a selection of 1824 steaks, the flagship beef of AACo, the Australian Agricultural Company, which is Australia’s oldest agricultural company and one of the world’s largest producers of natural, pasture bred cattle. For maximum tenderness and consistency, AACo cattle are finished on a mixture of grains (corn, sorghum and wheat) and other high quality ingredients, most of which the company grows on its Goonoo farms near Emerald in central Queensland, before being carefully selected for its branded 1824 beef. 1824 is an elite, hand trimmed, genuine aged range of premium farm-direct beef products. The range is processed through Nolan Meats’ stringent quality controls, MSA graded to a minimum 4 star standard and portion controlled to exacting specifications by Chefs Partner. |
Thank you to all those who recommended Circus Circus steakhouse :D ^
I would have never discerned that such a fine, tender chunk of beef could be found at such a cheesy relic from my 70's childhood. I put my neck on the line July 2 being accompanied by snobby companions (who were aghast that I would rec someplace other than Prime, Delmonico's, etc.), but I came out unscathed. Everyone (4) enjoyed their steaks. So my trust in fellow FT'ers is well and good. |
kobe beef
i would say this is one of the best steaks in the world.
kobe beef. http://web.thn.jp/chiro/index.htm if you need an adress. http://blog.livedoor.jp/numazucat/?blog_id=1820170 |
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