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[–] • 7 pts

Don't eat out. Fuck that high priced shit. I make a better ribeye at home than any steak house.

[–] • 1 pt

Agree.

But when invited out by friends or some other social or business occasion, I have found the new york strip to be a simple and easy yardstick by which I can measure a restaurant's steak skills. The nys is practically idiot proof. If they can't do a good nys, then I see no sense in wasting any more time or money on them.

[–] • 3 pts

Most places I will order a Porterhouse, or Tomahawk if they have it, black and blue, (Pittsburg style not with blue cheese) cooked hard and fast on a cast iron skillet. The best steak I have had in a restaurant was in OKC at the Cattleman's restaurant. Great service, good whiskey, not fancy. Next best was at Al's restaurant in St. Louis. A bit fancy for my taste and they have no written menu, just a list of what they have fresh that day. Next technically isn't a steak, but I'm putting it down anyway, House of Prime Rib in San Francisco. Very fancy, but damn if you finish their king cut they give you another half of prime rib.

[–] • 0 pt

Oh man, have to try one or two of these.

[–] • 3 pts

Yeah, I agree, eating out has become a disappointment to me in most cases. It used to be one of my favorite things. I just remind myself that at least I didn't have to do the cooking or clean up...

[–] • 0 pt

Same here. It's like the food is bland everywhere now. I can't recall the last time I had a good meal at a restaurant. I grew up in the rural south, and moved to a northern city. So maybe that's part of it. City food just seems bland as hell to me.

[–] • 2 pts

Ribeye at the golden nugget in Las Vegas $150 a plate was well worth it . If I ever get back Vegas I’m buying two

[–] • 1 pt

Beef Wellington.

[–] • 2 pts

Is it better than filet mignon?

Does anybody like lamb chops?

[+] [deleted] • 1 pt
[–] • 2 pts

Beef Wellington.

Look at you, all fancy with your foie gras and puff pastry! ;-)

Beef Wellington is a superb dish if made right. It's usually too much of a pain in the arse (since we're going with the English) for me to make at home, which is where I have 90% of my steaks.

[–] • 0 pt

Look at you, all fancy with your foie gras and puff pastry!

Though I love that dish, I only eat it something like once a month.

which is where I have 90% of my steaks.

Ditto. I prefer to buy large beef cuts and slice them to my liking.

It's way cheaper than going out. (steakhouses are really expensive around here)

[–] • 2 pts

Though I love that dish, I only eat it something like once a month.

It's been years - probably a decade - since the last time I had Beef Wellington. You just inspired me to make it at home.

Ditto. I prefer to buy large beef cuts and slice them to my liking.

It's way cheaper than going out. (steak-houses are really expensive around here)

Yeah. I buy most of my cuts from a local outfit that butchers fresh meats to your liking. I get beef and chicken, mostly. Steak houses are more of a treat for me than a regular dine-out option. If I'm going out to eat I prefer to have dishes that I don't typically make at home.

[–] • 1 pt

That's what I need to get next time, never tried it and I'm old, that's nuts.

[–] • 1 pt

They both are from the Tenderloin, but the Wellington one has more flavor, thanks to the ham, mushroom jam and goose liver paté.

[–] • 1 pt

Good grief, I need some right now.

[–] • 1 pt

Can't go wrong with sirloin, but if they have a roast I'll go with roast, especially if it's rib.

[–] • 1 pt

Yes, a good roast can't be beat, I only buy prime.

[–] • 1 pt

I'm extremely hungry. All I had was some 'flaming' fritos. I guess they are gay.

[–] • 1 pt

Flatiron or Ranch. Medium Rare

[–] • 1 pt

Don't even think I'm aware of it.

[–] • 1 pt

Once had a $50 steak. It was like eating sushi. Not because it was raw just the texture. Beyond good. Was was like I was introduced to a different food from a different universe I wasn’t allowed to know about.

[–] • 1 pt

Nice! I'm about to go eat now, steakhouse.

[–] • 1 pt (edited )

Bone-in ribeye, usually a 20oz. Depending on the place (whether or not they know what they’re doing) cooked to medium rare or medium. Gotta let the fat melt in to the meat. (Also depends on the quality and marbling of the meat.)

Best steak I ever had cost me $70 and was at the Gaylord Opryland Resort in Nashville, TN. Fucking amazing and worth every penny. They cooked the steak medium and it was perfect.

Most expensive was $95 for a 16oz dry aged ribeye (bone-in) and it wasn’t anywhere near as good. Asked how long that restaurant had been around and learned it had only been there about four years.

I grew up eating in restaurants between 50 and 100 years old. I usually dislike newer restaurants.

Around here (Marin County. CA) the best steak is had at Cattlemen’s. It’s a chain but they use Harris beef and have been around a LONG time. 20oz bone-in ribeye is about $30 and worth it.

Occasionally I’ll get a hangar steak as they’re really interesting. And if a place has good brisket that’s good too.

Used to go exclusively for filet mignons but they actually don’t have much flavor. Ribeye is the way to go.

Oh. Wait. Now and then I’ll throw a tri tip on the bbq and slice it thin for steak sammiches with mayo and A1 sauce.

Got to get USDA Prime meat. Nothing less.

[–] • 0 pt

Nice, yeah, filets really don't have much flavor.

[–] [deleted] • 1 pt

bourbon street steak is pretty hard to fuck up

[–] • 1 pt

That's why I try to get prime rib, it's usually at least okay, I'll try the bourbon sometime.

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