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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 (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.

[–] • 1 pt

Bone in dry aged del monico from Bern's in Tampa. Dry aged is pretty much the only steak worth eating out on since it's not practical to do it at home.

My favorite steak when you factor in cost ease to cook, taste and tenderness is a pounded out flank steak.

[–] • 1 pt (edited )

I hate, and I mean despise, any steak with fat on it. I can't eat it. So, sirloin are typically the only steaks I eat. I like them done medium. I don't want anything raw, or bloody. I'm actually going to an awesome steakhouse tonight.. Its in this town of literally 400 people, foothills of the Ozarks and people come from 50 miles in every direction.

[–] • 0 pt

Nice. I lived in Nixa for a while, and worked at Bass Pro Shop headquarters in Springfield.

Had lambchops recently and there was more fat then meat, wife says, I think you're supposed to eat the fat. I said, no thanks. Should have gotten a refund, and they were just so-so, I've tasted better.

Was in Sam's (the big warehouse store like Costco) and they were serving small steak samplings and an old lady said to the people, just give me that big piece of fat right there, forget the meat.

Gross.

Had an uncle we'd dine with at a famous steakhouse in Hondo, TX and he would tell the waiter, just brown the outside, no more than that. My family would flip out.

He died in his 60s, had dementia and Parkinson's, we guessed from eating raw meat.

I know, you're now hungry. Lol not.

[–] • 1 pt

I know what Sam's is, lol.

I've only ever had lamb in a gauchos style restaurant. Which was delicious.

I had a friend in college who would cut the fat off specifically and eat it. He'd also eat butter by the spoonfuls. Fun fact, also half jewish. But really, is there such a thing?

[–] • 0 pt

Wow, was it Fogo de Chão, I had lamb there.

[–] • 1 pt

On a side note, look into finishing butter. Not that expensive, and you can make boring vegetables very tasty. I tried one paired with a homemade steak, and it was incredible.

[–] • 1 pt

Generally medium rare, unless I know they overcook it, then rare.

A place I go occasionally has a cut they call a "baseball steak" never seen it elsewhere but it was pretty much a large filet mignon. Not sure if it is a separate cut though.

Sounds like you need to find better places to eat.

[–] • 0 pt

Yeah, and I'm in a huge metropolitan area.

[–] • 1 pt

I typically buy Ribeyes or NY Strips from the local butcher and make them at home. They are both also my go-to orders at restaurants, unless I'mm in the mood for a Porterhouse.

I've had way too many over the years to identify a 'best steak' in a restaurant.

[–] • 1 pt

Don't you think T-Bones are good, they seem to have a really good flavor.

Do you like lamb?

Yes, NY strip is what I cook at home, but isn't true that with ribeye, half of it is kinda chewy?

[–] • 1 pt

Don't you think T-Bones are good, they seem to have a really good flavor.

T-Bones and Porterhouse are both cut from the short loin of the cow and should have similar flavor profiles. Generally speaking, T-bones have a smaller portion of the tenderloin.

Do you like lamb?

I do, but most I often make or order chops.

Yes, NY strip is what I cook at home, but isn't true that with ribeye, half of it is kinda chewy?

Ribeye shouldn't be chewy at all. It should be very tender due to the marbling throughout the cut.

[–] • 0 pt

Ah, didn't know that about T-Bones and Porterhouse, makes sense.

But it seems there's always a tender part and a not so tender part, with ribeye's. .

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