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(Food and Wine)   Where to get the best steaks in the US. What, no Sizzler? (warning: slideshow)   (foodandwine.com) divider line 231
    More: Cool, steaks  
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13829 clicks; posted to Main » on 22 Apr 2012 at 1:07 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-04-22 01:22:34 PM

Cairene: OK, so maybe some of you can help a farkette out.

I can cook lamb, chicken, and fish perfectly. I have a great sense of timing when I'm using the broiler in my oven, I have a meat thermometer, and a cast iron skillet. I just can't seem to cook a FARKING steak. It always seems to come out dry and tasteless, but I don't overcook it. Yet it still has a dry leather feeling to it. As a result, I've lost pretty much all desire for steak or beef and stick to lamb. If I really want a steak, I'll go out.

Any suggestions would be deeply appreciated.


If it comes out dry and tasteless, aren't you, by definition, overcooking it?
 
2012-04-22 01:22:44 PM
I realized this list was a fraud at slide 19. When you say "steak house" you're referring to Pat's or Geno's cheesesteaks? Are you serious? First, no one makes that mistake in Philly. Second, no one who lives in Philly goes to Pat's or Geno's for a cheesesteak or even thinks cheesesteaks are really all that good. You go to Phillip's.

That said Philadelphia "steak houses?" Chima, Union Trust, Butcher & Singer, Barclay Prime, or my all-time favorite restaurant Village Belle.
 
2012-04-22 01:22:58 PM

Cairene: just can't seem to cook a FARKING steak. It always seems to come out dry and tasteless, but I don't overcook it. Yet it still has a dry leather feeling to it. As a result, I've lost pretty much all desire for steak


Less snarky - because loss of desire for steak is a serious issue if it's dry things I would suggest is look for more fat next time you buy the steak. The nice term is "marbling." Also thicker cuts are easier for me to control.

You can use the broiler to cook the steak outside and then turn the oven off to cook the inside. Finally, don't forget about letting your steak rest. You want between 5 (thin) -15 (really thick) minutes of rest where the steak will actually keep cooking to a higher internal temperature. So you're going to take it off the grill broiler just before it's done and let it finish the last 5 minutes so the juiciness can redistribute from the middle.

Hopefully that all made sense. It's really hard typing while thinking about steak at work and I haven't had lunch yet.
 
2012-04-22 01:22:59 PM

Intelligent_Donkey: Not bothering to check the slideshow, but Piccolo Pete's in Omaha has some good steak.

/The best is still the one you cook yourself
// I'll have mine rare, just take off the horns and the moo.


No no no, rare implies cooking, let it look at the oven in terror and bring it out to me
 
2012-04-22 01:23:49 PM
When you're in Tampa, Bern's.

Schedule yourself a Dessert Room, too.
 
2012-04-22 01:24:28 PM

Cairene: OK, so maybe some of you can help a farkette out.


Put your cast iron skillet in your oven at it's highest temp and let it preheat completely.
Coat the steak with olive oil and salt.
Then have your stovetop on it's highest setting and sear the steaks on the skillet there. There will be smoke, get over it. DO NOT touch the steak while you sear it on each side for at least a minute.
Throw the whole deal back into the oven until the steaks are at your preferred temp. I use a probe meat thermometer and get it to 125, there will be a carry over of 10 degrees as you let it rest for at least 5 minutes, 10 is better, under aluminum foil.
 
2012-04-22 01:25:55 PM

Cairene: . I just can't seem to cook a FARKING steak. It always seems to come out dry and tasteless,


You're probably using a bad cut.

In my opinion, Filet mignons and ny strips, both of which are relatively free of fat, are extremely overrated cuts of steak.

Ribeyes with the bone FTW.
 
2012-04-22 01:27:54 PM
Pop-uppiest bullshiat slideshow link to be greenlighted in a long time. Your link is bad and you should feel bad!
 
2012-04-22 01:28:17 PM

poe_zlaw: Once you learn how to cook a good steak at your own house, no restaurant can come close to serving you better food than what you can do at your own house- for a fraction of the ridiculous cost.


Very true, but sometimes you just want a great steak and a bloomin' onion, and those a biatch to make at home.
 
2012-04-22 01:30:11 PM
I age a prime rib for a couple of weeks in my fridge for Christmas dinner. I put it on a rack in a pan and drape plastic wrap (held up with tooth picks) loosely around the pan. Then I leave it alone except to drain off what liquid appears in the bottom of the pan from time to time. I know two or three weeks is not much in terms of aging, but it still makes an incredible difference in the taste and texture of the meat when you rub it in spices and roast it to medium rare in the oven. I love Tri-tip steaks and roasts, too. Very beefy/meaty tasting even without aging.

The key for steaks at home (if you don't have a grill) is a VERY HOT pan to sear the crap out of the outside of the meat. Should be brown and caramelized (Malliard effect) on the outside and pinky red in the middle (for our taste). This does not take very long, depending on the thickness of the steak. And nothing but salt and pepper for a pan-seared steak, IMHO.

Most home broilers don't get hot enough to properly broil steaks at home. Most of them only go to 500 degrees, and I think most commercial broilers are 700 degrees or higher.

Also, never pierce your steaks while they are cooking and remember to rest the meat to allow the juices to return to the center. Not letting your steaks rest is one of the main reasons that an otherwise perfectly cooked steak has the taste and texture of a cotton ball.
 
2012-04-22 01:30:21 PM
Normally I don't but....

Much hate on a really annoying slideshow.
 
2012-04-22 01:31:13 PM

kisseswookies: No mention of my patio.

/its been grilling season at my house.


It's always grilling season at my place.
 
2012-04-22 01:31:14 PM
Yay, a raw meat thread!
 
2012-04-22 01:31:16 PM
Shame on you, Subby. What a terrible link.
 
2012-04-22 01:31:31 PM

Cairene: Any suggestions would be deeply appreciated.


Let the man cook.
You can help out.
With the dishes.
 
2012-04-22 01:32:37 PM

Honest Bender: 22 tiny slides with advertisement slides. Whoever posted this please come forward and accept your beating. You know you deserve it.


Mod included...
 
2012-04-22 01:33:02 PM

lerxst2112: Funny thing about Kevin Rathbun's restaurants is that they are all on the same end of a small street along with some decent condos in central Atlanta. But you would never know its there because part of that neighborhood is run down and sort of abandoned. Haven't been there, but heard so many great things about them all.

/Another funny thing is that one way in getting to the restaurants is driving through this old underground tunnel filled with graffiti.


i've been to rathbuns. it was really good. the atmosphere was not for me though. it was a nice setup, but it seemed like the clientele was a bit too genteel- a lot of colonel sanders-looking types there.

ruth's chris is my favorite in ATL though.
 
2012-04-22 01:33:02 PM

Honest Bender: poe_zlaw: Once you learn how to cook a good steak at your own house, no restaurant can come close to serving you better food than what you can do at your own house- for a fraction of the ridiculous cost.

Spoken like a man who's never spent more than $100 on a meal.


Spoken like a man who has never been to a good butcher and/or can't figure out how to work a grill.
 
2012-04-22 01:33:19 PM

fireclown: Ames iowa. I wish i knew the name of the place. Its a grill your own steak place. Best steak place anywhere.


If you're in Iowa you should try Rube's. One in Montour, one in Waukee. Cook your own out of this world steak
 
2012-04-22 01:33:48 PM
I'm sorry, but Wolfgang Puck does not make the best steak in LA. Lawry's, which is mentioned, makes a better steak than Wolfgang farking Puck, and they're a farking chain operation. Then again, other chains like Mortons, Ruths Chris, and Flemings also make better steaks than Wolfgang Puck.

Realistically, there's too many good steakhouses to pick which has the best "steak". You have to go by the best cut. Best filet in LA was at Da Vincis in Long Beach, but the executive chef left and they rejiggered the menu. Lawry's for prime rib(though my favorite is Shenandoah, very smokey). Those are the two hardest cuts to get right, the rest take your pick.
 
2012-04-22 01:33:49 PM
I'll give you one better. At home.

Find your local butcher or meat market. They exist pretty much everywhere in the U.S. Ask them to cut you with ribeye or top loin steaks at about 1.0" to 1.25"

Take them home, season steaks liberally. Heat oven to 425F.

Heat a pan on the stove so it's very hot and add a teaspoon or two of canola oil. Let it just start to smoke and put your seasoned steaks in and sear, about 3 or so minutes per side. Then into the hot oven for 6 to 10 minutes depending on whether you want it well done, or medium or if you want it a little less, do 5 minutes.
 
2012-04-22 01:34:33 PM

Looking forward to buying this Memorial Day weekend if it is on sale.

i478.photobucket.com



I will then be complete. Massive cast iron skillet, Weber charcoal grill, nice big smoker, and a 200 pound gas grill built to last. All great for a perfect steak (minus the smoker that is).
 
2012-04-22 01:35:08 PM

RexTalionis:

If it comes out dry and tasteless, aren't you, by definition, overcooking it?


Yeah. That's the weird thing. I can make a great rub, but I don't feel like the flavor penetrates the outside of the meat. I don't cook the steak all the way through of course but I just can't get the texture right. I'm not quite sure what I'm doing wrong. Maybe I need to pay more attention to marbling as well.

The suggestions on preheating the cast iron skillet, searing, and tips on resting sound great! Thanks, keep them coming if you have others.
 
2012-04-22 01:37:38 PM
I live in SF. They suggested House of Prime Rib and Bourbon Steak, two just-slightly-above-mediocre steak places. From that one point of information, I'd gather the rest of the list is pretty useless.

Also, they included Dallas in there. I've been to Dallas several times. Never had a piece of steak there that was better in my mouth than under my shoes. That whole city managed to wreck a sterling piece of work from the animal kingdom.
 
2012-04-22 01:39:14 PM

Mr.Hawk: All great for a perfect steak (minus the smoker that is).


Prime rib?

Cairene: RexTalionis:

If it comes out dry and tasteless, aren't you, by definition, overcooking it?

Yeah. That's the weird thing. I can make a great rub, but I don't feel like the flavor penetrates the outside of the meat. I don't cook the steak all the way through of course but I just can't get the texture right. I'm not quite sure what I'm doing wrong. Maybe I need to pay more attention to marbling as well.

The suggestions on preheating the cast iron skillet, searing, and tips on resting sound great! Thanks, keep them coming if you have others.


Are you cooking ribeyes? new yorks? top sirloin? The leaner the meat, the less the "taste". Don't expect taste if you're buying a flat iron, which unfortunately a lot of people pay a lot of money for because it's the poor foodie steak of choice(which has led to its inflated cost).
 
2012-04-22 01:39:18 PM
Subby should post the list. I came here looking for it when I saw that it was a badly coded slideshow.
 
2012-04-22 01:39:34 PM

Cairene: RexTalionis:

If it comes out dry and tasteless, aren't you, by definition, overcooking it?

Yeah. That's the weird thing. I can make a great rub, but I don't feel like the flavor penetrates the outside of the meat. I don't cook the steak all the way through of course but I just can't get the texture right. I'm not quite sure what I'm doing wrong. Maybe I need to pay more attention to marbling as well.

The suggestions on preheating the cast iron skillet, searing, and tips on resting sound great! Thanks, keep them coming if you have others.



Try this. Very close to how I do mine on a skillet.



Link
 
2012-04-22 01:40:16 PM

Cairene: OK, so maybe some of you can help a farkette out.

I can cook lamb, chicken, and fish perfectly. I have a great sense of timing when I'm using the broiler in my oven, I have a meat thermometer, and a cast iron skillet. I just can't seem to cook a FARKING steak. It always seems to come out dry and tasteless, but I don't overcook it. Yet it still has a dry leather feeling to it. As a result, I've lost pretty much all desire for steak or beef and stick to lamb. If I really want a steak, I'll go out.

Any suggestions would be deeply appreciated.


You are using inferior meat, and probably cooking too long. You need to get meat with some amount of marbling, let it warm to room temperature, and basically cook each side for 5 minutes.
 
2012-04-22 01:40:49 PM
Here's how I do it.

First, I marinate each steak for 4 - 8 hours in this stuff:

* 1/3 cup soy sauce
* 1/2 cup olive oil
* 1/3 cup fresh lemon juice
* 1/4 cup Worcestershire sauce
* 1 1/2 tablespoons garlic powder
* 3 tablespoons dried basil
* 1 1/2 tablespoons dried parsley flakes
* 1 teaspoon ground white pepper
* 1/4 teaspoon hot pepper sauce (optional)
* 1 teaspoon dried minced garlic (optional)

Then, I fire up one of these (Weber OTG...the upgrade from standard is absolutely worth it for the ash catcher):

images.drillspot.com

And grab my trusty Thermapen:

www.thermoworks.com

Fire up some lump charcoal, and when it's ready, throw on the steaks. I don't really time it. I just get a nice sear on both sides. Maybe 2 or 3 minutes on a side as a guess. Flip, turn, flip, turn...get some nice sear marks on the steak, then move it away from the coals. With the thermapen in hand (which is nearly a requirement for consistency), cook until about 135ish internal. With resting, this will cook through to about medium. If you want medium well, go to maybe 140, 142 tops. Don't go above this, or you're making leather. If you cook to 160 internal, just sell your grill and stop cooking altogether.

Admittedly, a lot depends on the cut. I've had fantastic cuts that turn out amazing and melt in your mouth. Then I've had a few of the same cut that were just tough old cows. Get to know a good source and you'll have great meat 90% of the time. I buy mine from a local farmer, and it's all grass fed. I'll buy 1/4 cow at a time, which lasts me 6-8 months between steaks, roasts, and burgers.
 
2012-04-22 01:42:27 PM
Outback.
 
2012-04-22 01:42:48 PM

Cairene: Yeah. That's the weird thing. I can make a great rub, but I don't feel like the flavor penetrates the outside of the meat. I don't cook the steak all the way through of course but I just can't get the texture right. I'm not quite sure what I'm doing wrong. Maybe I need to pay more attention to marbling as well.

The suggestions on preheating the cast iron skillet, searing, and tips on resting sound great! Thanks, keep them coming if you have others.


Opening the window in your kitchen is a good idea. If you think you can, age your beast. Put it (uncovered) in the coldest place in your fridge for...well...times vary. I can go for about ten days (for a big ol' prime rib), but any more than that my wife thinks I'm going to poison her. Use only the tineist amount of oil; I use olive. Rub it into the beast, I mean massage that guy! Use salt and pepper; I only use rubs for ribs, etc. SEAR the hell out of it! Finishing in the oven was the trick that took me the longest to figure out. And what they said about resting? Oh yeah, you want that! Good luck!
 
2012-04-22 01:43:51 PM
Also, when in Atlanta, go to the Highland Tap. Steaks, cigars, martinis. And REAL French onion soup!

And steak Aida if you are feeling girly...
 
2012-04-22 01:44:03 PM
Peter Luger. Period.

msnbcmedia1.msn.com
 
2012-04-22 01:44:15 PM
You can keep your Murray's and Ruth's Chris. If you want a really good cut of meat cooked properly there's only one place: Applebee's.
 
2012-04-22 01:46:48 PM

Mock26: Foul. Morton's is much better in Chicago than Gibsons.


I've lived across the street from Gibsons for the last 15 years.. It is highly overrated...Morton's is in my basement of the building I live in and that is ok. My favorite steak place here is Joe's Stone Crab. Hands down.
 
2012-04-22 01:49:26 PM

four95: Peter Luger. Period.


If you like paying for steakhouse price steaks with pocketfuls of cash.

/you have to bring rolls of the stuff, like mobsters
//no credit cards? really?
///someone's not paying their taxes
 
2012-04-22 01:49:30 PM
I'm a fan of Arthur's Tavern in Hoboken, NJ. Not the best steak I've had, but it's decent steak dinner for under 30 bucks.
 
2012-04-22 01:53:18 PM

silvervial: I age a prime rib for a couple of weeks in my fridge for Christmas dinner. I put it on a rack in a pan and drape plastic wrap (held up with tooth picks) loosely around the pan. Then I leave it alone except to drain off what liquid appears in the bottom of the pan from time to time. I know two or three weeks is not much in terms of aging, but it still makes an incredible difference in the taste and texture of the meat when you rub it in spices and roast it to medium rare in the oven.


This is why paleontologists suspect Homo habilis was a scavenger of other predators' kills, before the hominid line got big enough to really become its own predatory force.
 
2012-04-22 01:54:20 PM

Zoth: When you're in Tampa, Bern's.

Schedule yourself a Dessert Room, too.


Came here to say something like this, though more in the vein of "list is useless without..."
 
2012-04-22 01:54:40 PM

enry: kisseswookies: No mention of my patio.

/its been grilling season at my house.

It's always grilling season at my place.


Touche.

To be fair we just got a new grill 2 weeks ago.
 
rka
2012-04-22 01:55:28 PM
It's a chain to be sure (and on the spendy side), but Capital Grille can make some damn good steaks if you're looking to wine and dine someone, for business or pleasure.

I was at the Freight House Fiorella Jack Stack BBQ in downtown KC last fall and damn, that was good too. A meat extravaganza if you will. The Crown Prime Beef Ribs were dam tasty.

I'm not so full of myself to say "My steaks are better than the top of the line steak houses in all the land!" but yes, there is something to be said about a steak, a grill, a deck, a man and his beer. Maybe a dog thrown in there as well.

/and a bit o' lovin from the wife later.
//yep, that's a nice way to spend a Friday or Saturday night
 
2012-04-22 01:56:07 PM

bhcompy: Mr.Hawk: All great for a perfect steak (minus the smoker that is).

Prime rib?



Prime rib is technically not a steak (in the way it's cooked). It's a roast. If you sliced the prime rib and cooked it as a steak, it would be the rib-eye steaks.

So, cooking prime rib as steak would be cooking rib-eye. Cooking prime rib as a roast would be cooking prime rib.



Cairene: RexTalionis:

If it comes out dry and tasteless, aren't you, by definition, overcooking it?

Yeah. That's the weird thing. I can make a great rub, but I don't feel like the flavor penetrates the outside of the meat. I don't cook the steak all the way through of course but I just can't get the texture right. I'm not quite sure what I'm doing wrong. Maybe I need to pay more attention to marbling as well.

The suggestions on preheating the cast iron skillet, searing, and tips on resting sound great! Thanks, keep them coming if you have others.

Are you cooking ribeyes? new yorks? top sirloin? The leaner the meat, the less the "taste". Don't expect taste if you're buying a flat iron, which unfortunately a lot of people pay a lot of money for because it's the poor foodie steak of choice(which has led to its inflated cost).


I also like skirt steak. A lot of people don't like the fibrous feel of it, but when cooked just medium rare, it's tasty and the feel is great.
 
2012-04-22 01:59:37 PM

Forgot_my_password_again: I hate web designers who think they need to refresh the entire freaken page for a slide show.

they should be fired and replaced with someone who knows what they're doing.


A slide show with pop ups no less. I quite after 5
 
2012-04-22 02:00:42 PM

dericwater: Prime rib is technically not a steak (in the way it's cooked). It's a roast. If you sliced the prime rib and cooked it as a steak, it would be the rib-eye steaks.

So, cooking prime rib as steak would be cooking rib-eye. Cooking prime rib as a roast would be cooking prime rib.


Yes, but it should be lumped in, just because it's so much like a steak. Plus, some folks finish a prime rib with a quick sear.

dericwater: I also like skirt steak. A lot of people don't like the fibrous feel of it, but when cooked just medium rare, it's tasty and the feel is great.


Only if seasoned as carne asada, personally
 
2012-04-22 02:01:43 PM
Mmm...

4.bp.blogspot.com
 
2012-04-22 02:02:44 PM

Ed Finnerty: You can keep your Murray's and Ruth's Chris. If you want a really good cut of meat cooked properly there's only one place: Applebee's.


I like a good steak once in a while, and when I visited my folks in AZ a few months back we went to Applebee's where I had some kind of steak. Worst steak ever, very spongy and rubbery, I assume the result of some kind of treatment. It was truly gross.

Best steaks I have had were at Murray's in Mpls, and at some place just outside of Oceanside Ca. That one was awesome.
 
2012-04-22 02:04:49 PM

poe_zlaw: Once you learn how to cook a good steak at your own house, no restaurant can come close to serving you better food than what you can do at your own house- for a fraction of the ridiculous cost.


The chef/owner of my favorite steak place studied at Cordon Bleu in France and the Culinary Institute in Sicily. He also has 30+ years experience. I don't have the time to pursue knowledge like that, so I gladly pay thirty bucks for his brandy pepper steak every once in a while.

/just don't order it well done.
//no, seriously. He will cuss you out in front of the whole house
///steak nazi
 
2012-04-22 02:05:01 PM

Cairene: OK, so maybe some of you can help a farkette out.

I can cook lamb, chicken, and fish perfectly. I have a great sense of timing when I'm using the broiler in my oven, I have a meat thermometer, and a cast iron skillet. I just can't seem to cook a FARKING steak. It always seems to come out dry and tasteless, but I don't overcook it. Yet it still has a dry leather feeling to it. As a result, I've lost pretty much all desire for steak or beef and stick to lamb. If I really want a steak, I'll go out.

Any suggestions would be deeply appreciated.


Sear the steak on both sides 3 minutes and finish in the oven for about 7 more minutes...while waiting...take some onions you have already diced and add to the used skillet to absorb some flavour on medium high heat...add some garlic and mushrooms a minute later, after two more minutes add a cup of heavy cream and allow to reduce on medium heat...once reduced the steak should be done(allow the meat to rest five minutes to allow the juices to redistribute) now you have a great steak and a sauce to go on top...now you just need some potatoes and some worm bread for a great meal!
 
2012-04-22 02:05:15 PM

poe_zlaw: Once you learn how to cook a good steak at your own house, no restaurant can come close to serving you better food than what you can do at your own house- for a fraction of the ridiculous cost.


Spoken like a man who's never had a dry aged steak.
 
2012-04-22 02:08:35 PM
Beef is overrated. Steak is way overpriced.
 
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