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(The Daily Meal)   See New York, not all the steakhouses are in your neighborhood, in fact you have only two in the twenty best   (thedailymeal.com) divider line 183
    More: Misc, rib eyes, baked potatoes, New York strip  
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6209 clicks; posted to Main » on 23 Aug 2013 at 2:48 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



183 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest
 
2013-08-23 02:52:49 PM  
Meh. I'm an hour and a half south of Montreal.
They got it all up there.
 
2013-08-23 02:53:28 PM  
The first place listed is Cattleman's.  I call BS on the whole thing.

Went there, got the presidential T-Bone and was HORRIFIED that they could screw up a good steak like that.

Lamb Fries were good though.
 
2013-08-23 02:54:58 PM  
Peter Luger's is one of only 2 in the US - Bern is the other -  that dry age their beef for a minimum of five weeks (I think) according to Jeffrey Steingarten.

I haven't heard of Cut at #1 but it looks like an airport hotel conference centre.

I can still almost tast the porterhouse at Peter Luger's.  That was well worth the money.
 
2013-08-23 02:55:23 PM  
List fails without Bones in Atlanta.
 
2013-08-23 02:56:08 PM  
We've got a Cattleman's nearby, their food is amazing.
 
2013-08-23 02:56:17 PM  
I've been to Peter Luger twice.  Maybe it is because I'm South American and know what real steak tastes like, but I was seriously disappointed both times.
 
2013-08-23 02:56:26 PM  
Seemed like the focus was on trendy restaurants.   Since I don't see Mc Clintocks from Shell Beach CA, I call the whole thing bull sh^t.
 
2013-08-23 02:57:06 PM  
Going to #3 tonight.

Although it wasnt my call. My view is that there are a number of just as good steakhouses in manhattan. Why cross the river if you don't have to?

But anyway, mmmmmm steak.
 
2013-08-23 02:57:06 PM  
Oh well we're happy to say there's plenty of good cow elsewhere - there's something to be said for being close to your sources - just nothing beats New York. Keens is the best meal a carni or omnivore shall ever enjoy.
 
2013-08-23 02:58:38 PM  
List fails because they didn't list the my charcoal grill on my deck
 
2013-08-23 02:58:41 PM  
www.tadssteaks-sf.com


images1.wikia.nocookie.net

goodfamilyrestaurants.files.wordpress.com
 
2013-08-23 02:58:48 PM  
Probably just me but I am now completely burned out on steakhouses.   Once in a big while I enjoy a really good filet mignon.    A co-worker higher up at the company loves to do the big steakhouse pig-out thing thing whenever we are at a conference or trade show.    Even when it's on the company I just don't have the appetite for the over the top huge meals anymore.   I'd rather tuck into a little no-frills Thai restaurant with excellent food and service.
 
2013-08-23 02:59:48 PM  
List fails _with_ St. Elmo's in Indy.  Yes it's survived 100+ years.  So what?  Steaks are only OK and the "world famous" shrimp cocktail is basically straight horseradish sauce with a hint of red color.

I'm not even sure Mr. B's is the best steak in Milwaukee and I _live_ in Milwaukee, but it should definitely be higher on the list than anything in Indy.  The (higher end) corporate places are almost always the best places to get food down there.
 
2013-08-23 02:59:50 PM  
If you go twice, try the famous mutton chop, a 26-ounce lamb saddle that's nearly 2 inches thick and dates back to the restaurant's earliest days.

can't be too popular if it's been sitting around over 100 years.  aged meat is one thing, but that is a bit extreme
 
2013-08-23 03:00:03 PM  
Came looking for Bern's on the list, left satisfied.
 
2013-08-23 03:00:14 PM  
Any of Jeff Ruby's places in southwest Ohio will not disappoint you.

/even if he is a douchebag
 
2013-08-23 03:00:20 PM  
I have a beef with this list.
 
2013-08-23 03:00:28 PM  
Whoever came up with this sham of a list has obviously never had the bread or a blooming onion at an Outback.
 
2013-08-23 03:01:06 PM  
I refuse to believe that the best steakhouse in the U.S. is in Beverly-farking-Hills.
 
2013-08-23 03:01:08 PM  
Jesus, it's cooking a friggin' steak.  Provided they know how to cook it properly, it's not rocket science.  I think it's more about where the meat comes from.
 
KIA
2013-08-23 03:01:56 PM  
Meh.  Single best filet I ever tasted, bar none, was at the Sage Room Steakhouse in South Tahoe.  Second best was at the Old Homestead (Atlantic City).  Yes, they're both in casinos, no that isn't a coincidence.

I'm still willing to field-test, however.

Bobbie Flay's has nice stuff if you like a little pep, local restaurant Sweetwater (from the American Grills line) has great value for money in steak.
 
2013-08-23 03:02:39 PM  
If I were a billionaire, I still would set foot in that gussied up shopping mall food court they call a steakhouse at #1.
 
2013-08-23 03:02:53 PM  

KIA: Second best was at the Old Homestead (Atlantic City)


Went to the one in Vegas.  It was incredible.

And for that price, it should have been.
 
2013-08-23 03:03:03 PM  
Went to #18 a couple weeks ago and was unimpressed.

CarneVino, #16, however was amazing. Best meal I ever had, great service and not much more expensive.
 
2013-08-23 03:03:07 PM  
List wins for giving 4 different viewing options.
 
2013-08-23 03:03:18 PM  
Dickie Brennan's in NOLA is a huge disappointment as a steakhouse.

This list reminds of those weird brochures you get in hotels that claim to have a "top ten in US" steakhouse nearby.

Here you go...I found a link.  Don't eat at any of these steakhouses.  They must pay to be included on this list.  I've eaten at 3 of them and none were anywhere near as good as Peter Luger's.

http://tomhoran.com/topten/2012/
 
2013-08-23 03:03:47 PM  
I highly recommend CarneVino in Vegas. It's pricey, but with every penny. I got the bone-in filet. Best I've ever had and the service was fantastic. I usually try out different restaurants every time I go to Vegas, but I might go there again on my next Vegas vacation.
 
2013-08-23 03:03:54 PM  
Love these top whatever lists that are complete bs. Any list of steakhouses that don't include Harry Caray's Italian Steakhouse in Chicago or Smith and Wollensky's in NYC are highly suspect. And that the number 1 is some fancy ass place in Beverly Hills where no doubt the presentation is far more important than the food content ... yeah sure!
 
2013-08-23 03:04:01 PM  
Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas
 
2013-08-23 03:05:10 PM  

God Is My Co-Pirate: Peter Luger's is one of only 2 in the US - Bern is the other -  that dry age their beef for a minimum of five weeks (I think) according to Jeffrey Steingarten.

I haven't heard of Cut at #1 but it looks like an airport hotel conference centre.

I can still almost tast the porterhouse at Peter Luger's.  That was well worth the money.


Peter Luger's is without a doubt the best steakhouse in the free world.  Musso and Frank's is the second.

Both have been around for decades.

Cut is another Wolfgang Puck creation.  It will go the way of all of his restaurants.  Trendy and sparse will never replace simple, homey and excellent product.
 
2013-08-23 03:05:22 PM  

Joe Peanut: I've been to Peter Luger twice.  Maybe it is because I'm South American and know what real steak tastes like, but I was seriously disappointed both times.


Maybe it was something else...because they have one of the finest steaks anywhere in the world.
 
2013-08-23 03:05:54 PM  
I predict rational responses in this thread, with absolutely no:

'List fails without (their hometown steak place)'

"People are stupid to pay that kind of money, cook it your damn self"

"Meat eating people are evil"

*gets popcorn*
 
2013-08-23 03:05:55 PM  
I can go to Texas De Brazil and have all-I-can-eat for about $45-$60 per person. Any cut you want. Great salad bar, too. Awesome food. Or I can go to the butcher shop down the road, and get a 2" thick porterhouse (well over a pound) for about $15, and grill it in my back yard. I usually choose the second option...
 
2013-08-23 03:06:03 PM  
Gorats?  Really?  I mean... the place is good and I've eaten there multiple times, but I honestly think 'Canglia's Venice Inn' (to name another Omaha restaurant) is better.  I also think the 'Steak House' (yeah, original name) in Lincoln is better.
 
2013-08-23 03:06:23 PM  
The best dingy, greasy, hole-in-the-wall steakhouse ever is the Hoffbrau in Austin.
 
2013-08-23 03:06:45 PM  
I go to #6 (Killen's in Pearland) on a regular basis.  They are good because they start with good meat (grass fed and dry aged) and keep the seasoning simple.
 
2013-08-23 03:07:07 PM  
They always forget the Sizzler in Flagstaff.
 
2013-08-23 03:07:15 PM  

Lt. Cheese Weasel: Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas


Lawry's is prime rib.  Ruth Chris is a chain, as are all that you listed.
 
2013-08-23 03:07:17 PM  
Heh, I just ate at the house of prime rib in San Francisco two days ago. Fan-farking-tastic as always.
 
2013-08-23 03:07:19 PM  
Bern's is the best I have ever been to.
Keene's is awesome too.
 
2013-08-23 03:07:33 PM  
So new york not only sucks at pizza, they suck at steak too?

/new york sucks
//that is all
 
2013-08-23 03:08:16 PM  

Satan's Bunny Slippers: I predict rational responses in this thread, with absolutely no:

'List fails without (their hometown steak place)'

"People are stupid to pay that kind of money, cook it your damn self"

"Meat eating people are evil"

*gets popcorn*


I pay the chef from the Beverly Hills place that was #1 to come to my house and use my charcoal grill to make me a portabella mushroom.
 
2013-08-23 03:08:34 PM  

PortWineBoy: Joe Peanut: I've been to Peter Luger twice.  Maybe it is because I'm South American and know what real steak tastes like, but I was seriously disappointed both times.

Maybe it was something else...because they have one of the finest steaks anywhere in the world.


No, Ruth's Chris was better, their steak was average at best, service was nice though without being obnoxious.
 
2013-08-23 03:08:58 PM  
Hmmm, I ate at a place called Gallagher's in Vegas at New York, New York. It's one of the best meals I've ever eaten. Do ALL of these places actually do it better? Cause it was worth killing for.
 
2013-08-23 03:09:13 PM  

Lt. Cheese Weasel: Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas


Can't argue with any of those, but to this day I STILL think "Ruths Chris" is the dumbest farking name I have ever heard for any establishment.  Sounds like you have two kids on the football team with the same name...."who's Chris scored? Ruth's Chris. Cindy's Chris didn't play last night"

But yeah, they have some great steak there.
 
2013-08-23 03:09:20 PM  

savage_world: Gorats?  Really?  I mean... the place is good and I've eaten there multiple times, but I honestly think 'Canglia's Venice Inn' (to name another Omaha restaurant) is better.  I also think the 'Steak House' (yeah, original name) in Lincoln is better.


I never went to Gorat's or Caniglia's.  I did go to Cascio's, Anthony's, and Omaha Prime.  Cacio's had a damn good steak as did Omaha Prime, but you're paying for quality at Omaha Prime.
 
2013-08-23 03:10:00 PM  

taliesinwi: List fails _with_ St. Elmo's in Indy.  Yes it's survived 100+ years.  So what?  Steaks are only OK and the "world famous" shrimp cocktail is basically straight horseradish sauce with a hint of red color.

I'm not even sure Mr. B's is the best steak in Milwaukee and I _live_ in Milwaukee, but it should definitely be higher on the list than anything in Indy.  The (higher end) corporate places are almost always the best places to get food down there.



SAME THING AS THIS GUY^^^^^^

St. Elmo's literally made my wife barf.

Ruth's Chris in Toronto was great, as was Gibson's in Chicago.  Oddly enough, I haven't spent much money on steak here in MKE.  Too cheap when I'm paying, I guess.
 
2013-08-23 03:10:15 PM  

KIA: Meh.  Single best filet I ever tasted, bar none, was at the Sage Room Steakhouse in South Tahoe.  Second best was at the Old Homestead (Atlantic City).  Yes, they're both in casinos, no that isn't a coincidence.

I'm still willing to field-test, however.

Bobbie Flay's has nice stuff if you like a little pep, local restaurant Sweetwater (from the American Grills line) has great value for money in steak.


Sweetwater has the best prime rib I've ever eaten. Also, I believe it's the lemon butter chicken? To die for.

Also, these lists are all the same, high priced big city restaurants. I'll take a Longhorn or self cooked ribeye any day :)
 
2013-08-23 03:10:19 PM  

abhorrent1: So new york not only sucks at pizza, they suck at steak too?

/new york sucks
//that is all


Chicago sucks at pizza worse, I bought frozen home run inn pizza which is touted as Chicago's best selling frozen pizza. I have had tostinos microwave pizza that tasted better.
 
2013-08-23 03:10:53 PM  

Prank Monkey: List fails because they didn't list the my charcoal grill on my deck


I use gas, but I can cook a goddamn good steak, and thanks to Costco, I can actually afford to do it.
 
2013-08-23 03:11:32 PM  

The Muthaship: Satan's Bunny Slippers: I predict rational responses in this thread, with absolutely no:

'List fails without (their hometown steak place)'

"People are stupid to pay that kind of money, cook it your damn self"

"Meat eating people are evil"

*gets popcorn*

I pay the chef from the Beverly Hills place that was #1 to come to my house and use my charcoal grill to make me a portabella mushroom.


I internet lurve you.
 
2013-08-23 03:11:56 PM  
whoa wait, Sizzler is a real thing?

I always thought it was a fake name for a lousy steak restaurant, like when you see "Honey O's" as a generic cereal box on lousy sitcoms.
 
2013-08-23 03:12:35 PM  

K3rmy: The first place listed is Cattleman's.  I call BS on the whole thing.


Well, Cattlemen's Cafe in OKC (not Cattlemen's Steakhouse, as TFA said) was #4, so they didn't get it too horribly wrong.
 
2013-08-23 03:13:17 PM  

zabadu: Lt. Cheese Weasel: Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas

Lawry's is prime rib.  Ruth Chris is a chain, as are all that you listed.


So is Pappas.  Your point?
 
2013-08-23 03:13:40 PM  

saintstryfe: whoa wait, Sizzler is a real thing?

I always thought it was a fake name for a lousy steak restaurant, like when you see "Honey O's" as a generic cereal box on lousy sitcoms.


http://www.sizzler.com/

nope. real.
 
2013-08-23 03:13:44 PM  
Prime rib is NOT steak!
 
2013-08-23 03:14:12 PM  

Lt. Cheese Weasel: Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas



also Al Biernat's
Nick & Sam's
and some time Mortons
 
2013-08-23 03:14:17 PM  

tarheel07: savage_world: Gorats?  Really?  I mean... the place is good and I've eaten there multiple times, but I honestly think 'Canglia's Venice Inn' (to name another Omaha restaurant) is better.  I also think the 'Steak House' (yeah, original name) in Lincoln is better.

I never went to Gorat's or Caniglia's.  I did go to Cascio's, Anthony's, and Omaha Prime.  Cacio's had a damn good steak as did Omaha Prime, but you're paying for quality at Omaha Prime.


Yeah, the price point at Omaha Prime kind of made me block it out.  I've had up-and-down experiences at Anthony's -- admittedly the 'up' was really excellent.  Cascio's been on the list, but I haven't gone there yet.  If I have a chance, I'll give it a try this weekend.
 
2013-08-23 03:14:19 PM  
St. Elmo's is the only one on the list I've been to.  Good steak, great atmosphere.  Of course, the group I was with made it even better.

I won't say where my favorite steak place is since they can only seat about 30 people.
 
2013-08-23 03:14:30 PM  

Lt. Cheese Weasel: zabadu: Lt. Cheese Weasel: Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas

Lawry's is prime rib.  Ruth Chris is a chain, as are all that you listed.

So is Pappas.  Your point?


You aren't going to get an aged beef stake at a chain.  You'll get a mass produced chain restaurant steak.
 
2013-08-23 03:15:34 PM  

Lt. Cheese Weasel: Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas


I'll make a note of those for the next time I'm in Dallas. I've been to Pappa's (as well as most of the non-steak Pappa-variants in the area -- Pappadeaux, Pappa's Burgers, though that's it FW, and a few others) but for steak I preferred the original Doe's Eat Place in Greenville, Mississippi, though it's been years since I've been there.
 
2013-08-23 03:17:35 PM  

vudukungfu: Meh. I'm an hour and a half south of Montreal.
They got it all up there.


Ayup
 
2013-08-23 03:18:27 PM  

zabadu: Lt. Cheese Weasel: Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas

Lawry's is prime rib.  Ruth Chris is a chain, as are all that you listed.


Local restaurants are against the law in Dallas. Only chains are allowed there.
 
2013-08-23 03:19:31 PM  
If you're in the Washington DC area, try Ray's the Steaks in Arlington (just over the river in VA), or Ray's the Classics in Silver Spring MD (just a little over the DC line).  Their steaks put Morton's and Ruth's Chris to shame at 1/2 the price...
 
2013-08-23 03:19:36 PM  

zabadu: God Is My Co-Pirate: Peter Luger's is one of only 2 in the US - Bern is the other -  that dry age their beef for a minimum of five weeks (I think) according to Jeffrey Steingarten.

I haven't heard of Cut at #1 but it looks like an airport hotel conference centre.

I can still almost tast the porterhouse at Peter Luger's.  That was well worth the money.

Peter Luger's is without a doubt the best steakhouse in the free world.  Musso and Frank's is the second.

Both have been around for decades.

Cut is another Wolfgang Puck creation.  It will go the way of all of his restaurants.  Trendy and sparse will never replace simple, homey and excellent product.


Right?  I mean, look at it:

i40.tinypic.com

Ugh.
If I'm going to a steakhouse, I want leather club chairs I can drink in all evening, elderly waiters who know their shiat, and maybe a piano in the corner.

My girlfriends and I have found that the local steakhouse here has the friendliest bartender and the stiffest drinks in town, and is a much much nicer place to meet after work than somewhere like Milestone's.
 
2013-08-23 03:20:05 PM  

zabadu: Lt. Cheese Weasel: zabadu: Lt. Cheese Weasel: Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas

Lawry's is prime rib.  Ruth Chris is a chain, as are all that you listed.

So is Pappas.  Your point?

You aren't going to get an aged beef stake at a chain.  You'll get a mass produced chain restaurant steak.


not really trying to be confrontational, but Ruths Chris does serve dry aged steaks.
 
2013-08-23 03:20:39 PM  
Everyone knows a little joint where they can get a steak to die for. I've only been to Gorat's on that list. T'was a magnificent porterhouse I had. Should I end up in Omaha again, I'd try it again. It should be noted, I've never had a good steak in Texas, and I never went to a chain place.
 
2013-08-23 03:21:39 PM  

Ego edo infantia cattus: Heh, I just ate at the house of prime rib in San Francisco two days ago. Fan-farking-tastic as always.


You can also go to Broadway Prime in Burlingame. Same exact food and standards, the guy who opened it used to be the head chef at House of Prime.
 
2013-08-23 03:22:09 PM  

zabadu: You aren't going to get an aged beef stake at a chain. You'll get a mass produced chain restaurant steak


IT'S Obvious you've never been to any of these restaurants and are just pulling 'facts' out of your ass.
 
2013-08-23 03:23:03 PM  
Best steak I ever had was at Madison and Vine in Midtown Manhatten. Worst steak (chain garbage notwithstanding) was at the same place. Go figure
 
2013-08-23 03:23:08 PM  

Mikey1969: Hmmm, I ate at a place called Gallagher's in Vegas at New York, New York. It's one of the best meals I've ever eaten. Do ALL of these places actually do it better? Cause it was worth killing for.


The NY one is closed "for remodeling" but it seems to be closed, closed:   http://www.zerohedge.com/news/2012-10-25/iconic-ny-steakhouse-gallagh e rs-which-survived-great-depression-closing

There was one in Tampa as well and I liked it more than Bern's.  Their dry aged was phenomenal and oxtail soup was awesome.
 
2013-08-23 03:23:10 PM  
F McLintocks isn't on the list?  List fails.  Pismo, CA.   Best steak on the West Coast

www.opentable.com
 
2013-08-23 03:25:21 PM  
Used to be an awesome steakhouse in the Poconos. It was called Johnny's and appeared to be in an old house. Anyone know if it's still there? Nothing on Google, may have gone out of business years ago.
 
2013-08-23 03:25:28 PM  

DubtodaIll: List fails without Bones in Atlanta.


I was thinking McKendrick's mostly because I have not been to Bones yet.

After a certain point in quality is reached, I like them all.  I think I would love every place on this list.
 
2013-08-23 03:26:16 PM  
Steak restaurants are useless.  There are no ingredients to a steak and with some practice and a decent grill you can do the same thing in your house for about 25% of the cost.

Get a nice tenderloin at your local butcher or supermarket when it's on sale.   Cut some 6-10 inch steaks and take your sharpest, thinnest knife and make some butterfly cuts a good inch of two into the steak.   Slice some garlic clove razor thin, if you'd like season with garlic slices with some red cayenne pepper. Stuff the slices into the butterfly cuts carefully without making any further tears in the steak (toothpicks help).  grill it pretty high for about a minute each side, then put the heat medium-low and cook it medium-rare.  meat thermometers can help if you havent done it before.   slice the bigger steaks into 2-inch servings.    farking heaven.
 
2013-08-23 03:26:57 PM  

Bruce Campbell: I liked it more than Bern's


The steak was amazing, the wine cellar tour was interesting, and the upstairs dessert room was really cool.  Loved that place.
 
2013-08-23 03:27:20 PM  
Here is my "list fails" comment.

Prime Quarter.  You go and pick the steak you want.  You cook it yourself on one of the 2 charcoal grills.  (Thus killing 2 birds with one stone, excellent meat over charcoal.) And they have a decent bar as well (or so I am told).

I highly recommend either the 16-18oz Delmonico rib eye or the Beefeater, which is a 40oz top sirloin.  And if you can do the challenge that goes with the Beefeater, you get a medallion you can turn in for a free meal.
 
2013-08-23 03:29:06 PM  

PortWineBoy: Dickie Brennan's in NOLA is a huge disappointment as a steakhouse.

This list reminds of those weird brochures you get in hotels that claim to have a "top ten in US" steakhouse nearby.

Here you go...I found a link.  Don't eat at any of these steakhouses.  They must pay to be included on this list.  I've eaten at 3 of them and none were anywhere near as good as Peter Luger's.

http://tomhoran.com/topten/2012/


i live in new orleans and i think all brennan's restaurants are a disappointment.  the farking brennans.  that family is the hatfields and mccoys of new orleans.

meh.  steakhouses are nice.  i guess, but you're primarily paying for ingredients to be not farked up.  like saying you have a fancy chef at a lobster restaurant.  (tastes awesome, but all you did was apply heat),

however, when a restaurant does a good hangar steak. that's the best steak there is, and that can take a little unique talent to cook right.  so, i still think the best steaks i've had have not been at steakhouses.  either at home or in a french style restaurant cooking hangar steak.

regardless, best beef in the world is a rib roast or chateaubriand.  you're not getting that from a grill house.
 
2013-08-23 03:29:26 PM  

K3rmy: The first place listed is Cattleman's.  I call BS on the whole thing.

Went there, got the presidential T-Bone and was HORRIFIED that they could screw up a good steak like that.

Lamb Fries were good though.


That is the only one I've been to on the list.  The steaks are not very good - it is a fun family experience though.
 
2013-08-23 03:30:09 PM  
Whatever this is, it isn't steak.

cdn-jpg.thedailymeal.com

The only thing that should ever be put on a steak is salt and pepper. The only side dishes that should be served with steak is baked potato and some form of bread.
 
2013-08-23 03:31:45 PM  
Murrays (Minneapolis) is farking amazing.  Home of the butterknife steak.  It tasted even better since I wasn't paying the bill.

Also, House of Prime Rib in SF.  Although, frankly, Lawrey's original location in Bev Hills is pretty much the same IMHO.

And why does Subby think NYC would be the best place for a steakhouse?  That's stupid.  Best steakhouses seem to be in the so-called flyover states - you know, like near the supply?  Like non-trendy local restaurants that serve an amazing cut for good price.
 
2013-08-23 03:32:31 PM  
None of the places are what they used to be. The cattle are different than they were 15 years ago.  The fat patterns and the muscle growth is different.  There's so much use of beta agonists and hormones to bulk up the cattle that the natural amazingness of untainted beef is completely lost.

Went to Gibson's two weeks ago. It's fine and their technique is as good as ever, but the meat is simply different and inferior.
 
2013-08-23 03:33:29 PM  

Joe Peanut: I've been to Peter Luger twice.  Maybe it is because I'm South American and know what real steak tastes like, but I was seriously disappointed both times.


What, because it wasn't extremely lean and burned to a crisp?
 
2013-08-23 03:34:11 PM  

SirEattonHogg: Murrays (Minneapolis) is farking amazing.  Home of the butterknife steak.  It tasted even better since I wasn't paying the bill.

Also, House of Prime Rib in SF.  Although, frankly, Lawrey's original location in Bev Hills is pretty much the same IMHO.

And why does Subby think NYC would be the best place for a steakhouse?  That's stupid.  Best steakhouses seem to be in the so-called flyover states - you know, like near the supply?  Like non-trendy local restaurants that serve an amazing cut for good price.


Fly over states like California.
 
2013-08-23 03:34:37 PM  
List fails for having Peter Luger's on there. What a big fat bag of meh that place was. All hype, no real reason to go there.  It's living on reputation alone, not on the quality of what it does.
 
2013-08-23 03:37:19 PM  
Nothing beats the Pine Club in Dayton
 
2013-08-23 03:37:22 PM  
Are there two bigger douchebags in the food world?

cdn-jpg.thedailymeal.com
 
2013-08-23 03:37:23 PM  

Marshmallow Jones: Steak restaurants are useless.  There are no ingredients to a steak and with some practice and a decent grill you can do the same thing in your house for about 25% of the cost.

Get a nice tenderloin at your local butcher or supermarket when it's on sale.   Cut some 6-10 inch steaks and take your sharpest, thinnest knife and make some butterfly cuts a good inch of two into the steak.   Slice some garlic clove razor thin, if you'd like season with garlic slices with some red cayenne pepper. Stuff the slices into the butterfly cuts carefully without making any further tears in the steak (toothpicks help).  grill it pretty high for about a minute each side, then put the heat medium-low and cook it medium-rare.  meat thermometers can help if you havent done it before.   slice the bigger steaks into 2-inch servings.    farking heaven.


Nothing you can buy in a supermarket is going to taste the same as a steak at Peter Luger's.
 
2013-08-23 03:38:06 PM  

Bruce Campbell: Mikey1969: Hmmm, I ate at a place called Gallagher's in Vegas at New York, New York. It's one of the best meals I've ever eaten. Do ALL of these places actually do it better? Cause it was worth killing for.

The NY one is closed "for remodeling" but it seems to be closed, closed:   http://www.zerohedge.com/news/2012-10-25/iconic-ny-steakhouse-gallagh e rs-which-survived-great-depression-closing

There was one in Tampa as well and I liked it more than Bern's.  Their dry aged was phenomenal and oxtail soup was awesome.


Man, that sucks... I hope the Vegas one stays around for awhile. One of these years on our UT-AZ trip, I'm gonna take my wife there. I had the dry aged, and it was farking awesome. Expensive, but great.
 
2013-08-23 03:38:24 PM  

DCBuck: Nothing beats the Pine Club in Dayton


Holy sh*t how did I forget that joint?

Sorry Mr. President, you'll have to wait with everyone else.

Oh, and remember, cash only.
 
2013-08-23 03:39:29 PM  
For anyone interested in reading about dry vs. wet aging and why it makes the meat so tasty, this is a famous essay:

 http://books.google.ca/books?id=MxTAfiHb5zAC&pg=PT82&lpg=PT82&dq=jef fr ey+steingarten+high+steaks&source=bl&ots=4HovBr1iMC&sig=IjJkDIhB7v9oLE f00Z5Vt3aiIXA&hl=en&sa=X&ei=hrkXUuUuibTaBbG6gegM&ved=0CGYQ6AEwCQ#v=one page&q=jeffrey%20steingarten%20high%20steaks&f=false">http://books.go ogle.ca/books?id=MxTAfiHb5zAC&pg=PT82&lpg=PT82&dq=jeffr ey+steingarten+high+steaks&source=bl&ots=4HovBr1iMC&sig=IjJkDIhB7v9oLE f00Z5Vt3aiIXA&hl=en&sa=X&ei=hrkXUuUuibTaBbG6gegM&ved=0CGYQ6AEwCQ#v=one page&q=jeffrey%20steingarten%20high%20steaks&f=false
 
2013-08-23 03:39:31 PM  
Some of the best steaks I've had have been the steaks at steak night at some of the local watering holes here in Houston. Simple, charcoal grilled steaks they probably picked up from the local warehouse type store.

Oh, and of course the best steaks are the steaks I cook at home.
 
2013-08-23 03:40:12 PM  

lousyskater: We've got a Cattleman's nearby, their food is amazing.


I don't think it is the same one as #20.  That one is not a chain.
 
2013-08-23 03:40:48 PM  

Shnarpy: Oh, and of course the best steaks are the steaks I cook at home.


You only broil dry aged beef, right?
 
2013-08-23 03:42:52 PM  
Find a good Brazilian churrascaria.  There's one near me that butchers their own meat.  It is farking delicious.
 
2013-08-23 03:43:23 PM  
List fails without the Acapulco filet mignon or the smoked prime rib with burgundy mushroom gravy from Cuz's in Pounding Mill, Virginia.

Prime rib at El Corral in Oro Valley, AZ (outside Tucson) is also a treat, not to mention a bargain.
 
2013-08-23 03:43:32 PM  

Shnarpy: Some of the best steaks I've had have been the steaks at steak night at some of the local watering holes here in Houston. Simple, charcoal grilled steaks they probably picked up from the local warehouse type store.

Oh, and of course the best steaks are the steaks I cook at home.


Yep. We started the one at W. Alabama Icehouse about 12 years ago.
 
2013-08-23 03:44:07 PM  

SirEattonHogg: And why does Subby think NYC would be the best place for a steakhouse?  That's stupid.  Best steakhouses seem to be in the so-called flyover states - you know, like near the supply?  Like non-trendy local restaurants that serve an amazing cut for good price.


Subby's attempting to make fun of New Yorkers and their view of the world.

2.bp.blogspot.com
 
2013-08-23 03:44:21 PM  

Snarfangel: Lt. Cheese Weasel: Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas

I'll make a note of those for the next time I'm in Dallas. I've been to Pappa's (as well as most of the non-steak Pappa-variants in the area -- Pappadeaux, Pappa's Burgers, though that's it FW, and a few others) but for steak I preferred the original Doe's Eat Place in Greenville, Mississippi, though it's been years since I've been there.


Guess I should have included Silver Fox and Del Frisco's Double Eagle.

I've eaten at all of these places. Each has it's nuance.  Best overall for my palate is the Wet Ribeye at Ruths Chris. But Lawrys is right there.  Unfair apples and oranges comparison, but honestly, we're talking about a hunk of meat and how you like it prepped.  The Dallas Cut at Lawrys is an amazing experience in carnivore porn.
 
2013-08-23 03:45:54 PM  

Texian: I refuse to believe that the best steakhouse in the U.S. is in Beverly-farking-Hills.


This. I refuse to believe that Beverly Hills has the best anything. What a miserable place.
 
2013-08-23 03:45:56 PM  
Gunny HighwayAlso, House of Prime Rib in SF.  Although, frankly, Lawrey's original location in Bev Hills is pretty much the same IMHO.

And why does Subby think NYC would be the best place for a steakhouse?  That's stupid.  Best steakhouses seem to be in the so-called flyover states - you know, like near the supply?  Like non-trendy local restaurants that serve an amazing cut for good price.

Fly over states like California.


House of Prime Rib and Lawreys are prime rib places which many would argue is different than a steakhouse.

But thanks for trying to be clever.
 
2013-08-23 03:46:20 PM  

savage_world: Gorats?  Really?  I mean... the place is good and I've eaten there multiple times, but I honestly think 'Canglia's Venice Inn' (to name another Omaha restaurant) is better.  I also think the 'Steak House' (yeah, original name) in Lincoln is better.


The Steak House isn't that good. You can drive another mile down the street and go to the meat distributor where they get their meat for half the cost. Road trip to Linwood and hit up Big Fella's. You will not be disappoint.
 
2013-08-23 03:47:36 PM  
For all your Tampa, FL people raving about Bern's steakhouse you need to goto Charley's

Charley's destroys Brerns on every level. The service is better, the quality of meat is better, the cuts, the care, everything that has to do with steak is better at Charley's  Go there and compare. I've done Bern's twice and Charley's wins out everytime and I go back 3-4x year there and have YET to leave dissapointed. We have come to call Charley's Sirloin MeatButter because you can cut it with a fork it's so tender.

After Bern's wins for desert's but Charley's has monster cakes where i you were not fat enough after eating 30oz of delicious butter meat your stomach would implode after devouring their carrot cake.

Charley's>Ruth Chris>Bern's
 
gja
2013-08-23 03:48:15 PM  
Wolfgang is a pretentious douchnozzle, and his place looks like an overly modernized craphole-cum-airport-foodcourt.
 
2013-08-23 03:49:50 PM  
I like # 11.
 
2013-08-23 03:50:24 PM  

SirEattonHogg: Gunny Highway:  Also, House of Prime Rib in SF.  Although, frankly, Lawrey's original location in Bev Hills is pretty much the same IMHO.

And why does Subby think NYC would be the best place for a steakhouse?  That's stupid.  Best steakhouses seem to be in the so-called flyover states - you know, like near the supply?  Like non-trendy local restaurants that serve an amazing cut for good price.

Fly over states like California.

House of Prime Rib and Lawreys are prime rib places which many would argue is different than a steakhouse.

But thanks for trying to be clever.


You are welcome.
 
2013-08-23 03:54:08 PM  
api.ning.com
 
2013-08-23 03:55:10 PM  

RoyHobbs22: Whoever came up with this sham of a list has obviously never had the bread or a blooming onion at an Outback.


Yeah, and whoever came up with this sham of a list didn't check my inflight magazine.
 
2013-08-23 03:55:44 PM  
Holy crap, I'm thinking of making one of those pictures my screen saver.
 
2013-08-23 03:57:26 PM  
The blandest fillet I've ever eaten was at a ruths chris in tampa. They fry it in butter ffs. One of the tastiest steaks Ive had at a restaurant was a t-bone at Charleys in Tampa. They age their steaks a few weeks I believe. Also Delmonicos was my favorite steakhouse in NYC when I lived up there.
 
2013-08-23 03:57:28 PM  
This thread has a disturbing lack of steak porn.
 
2013-08-23 03:58:57 PM  

Churchill92: For all your Tampa, FL people raving about Bern's steakhouse you need to goto Charley's

Charley's destroys Brerns on every level. The service is better, the quality of meat is better, the cuts, the care, everything that has to do with steak is better at Charley's  Go there and compare. I've done Bern's twice and Charley's wins out everytime and I go back 3-4x year there and have YET to leave dissapointed. We have come to call Charley's Sirloin MeatButter because you can cut it with a fork it's so tender.

After Bern's wins for desert's but Charley's has monster cakes where i you were not fat enough after eating 30oz of delicious butter meat your stomach would implode after devouring their carrot cake.

Charley's>Ruth Chris>Bern's


Very apt description of Charleys to really don't need a steak knife. Top notch steaks.
 
2013-08-23 03:59:03 PM  

KhamanV: Brazil


Sounds amazing. Where?

And on that note...why get 1 cut of steak, pay extra for sides when you can go get variety at a Brazilian steakhouse?
 
2013-08-23 03:59:18 PM  

eraser8: This thread has a disturbing lack of steak porn.


Also, the GIS for "steak porn" is mostly SFW...but, the few NSFW pictures are, well, *shudder* not appealing.
 
2013-08-23 03:59:20 PM  

Churchill92: For all your Tampa, FL people raving about Bern's steakhouse you need to goto Charley's

Charley's destroys Brerns on every level. The service is better, the quality of meat is better, the cuts, the care, everything that has to do with steak is better at Charley's  Go there and compare. I've done Bern's twice and Charley's wins out everytime and I go back 3-4x year there and have YET to leave dissapointed. We have come to call Charley's Sirloin MeatButter because you can cut it with a fork it's so tender.

After Bern's wins for desert's but Charley's has monster cakes where i you were not fat enough after eating 30oz of delicious butter meat your stomach would implode after devouring their carrot cake.

Charley's>Ruth Chris>Bern's


Charley's is a chain of chains.  I've been there and the only thing I appreciated was the wood firing of the steak.  I'd say it's a different experience than Bern's.  There are things I don't care for with Bern's, that they pack you in like cattle and that they tend to over-cook what medium rare is and I have learned to account for that and I only order rare there now.  Charley's is a damn good alternative, but if I had to put up comparisons like you did and if Gallagher's were still around here, it would be:

Gallagher's>Bern's=Charley's  I'd probably put Council Oak equal to Charley's as well.
 
2013-08-23 04:00:53 PM  

gja: Wolfgang is a pretentious douchnozzle, and his place looks like an overly modernized craphole-cum-airport-foodcourt.


I don't know, I ate at Spago a while back and it was pretty farkin' good. Plus, he came out and hung with us at our table for a few minutes for drinks (one of my party is acquainted with him) and seemed like a pretty good guy to me.
 
2013-08-23 04:02:13 PM  

rev. dave: DubtodaIll: List fails without Bones in Atlanta.

I was thinking McKendrick's mostly because I have not been to Bones yet.

After a certain point in quality is reached, I like them all.  I think I would love every place on this list.


They have Kevin Rathbun Steak, at least, which I really enjoyed the couple of times I've been there.
 
2013-08-23 04:03:59 PM  

Satan's Bunny Slippers: Lt. Cheese Weasel: Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas

Can't argue with any of those, but to this day I STILL think "Ruths Chris" is the dumbest farking name I have ever heard for any establishment.  Sounds like you have two kids on the football team with the same name...."who's Chris scored? Ruth's Chris. Cindy's Chris didn't play last night"

But yeah, they have some great steak there.


I always thought it was a strange name as well but apparently is was a smart business move. From Wiki:

Ruth Fertel bought Chris Steakhouse from Chris Matulich. Years later it burned down and she rebuilt a couple of blocks over. The sales agreement stated she could never use the name Chris Steakhouse at any other address. Wanting to maintain continuity she named it Ruth's Chris Steakhouse... and the rest is history.
 
2013-08-23 04:04:14 PM  

SirEattonHogg: And why does Subby think NYC would be the best place for a steakhouse? That's stupid. Best steakhouses seem to be in the so-called flyover states - you know, like near the supply? Like non-trendy local restaurants that serve an amazing cut for good price.


there is plenty of supply in ny.  you haven't lived until you've had a perfectly prepared rat steak
 
2013-08-23 04:06:36 PM  
The staff at Peter Lugers will get pissed if you ask for ketchup for your steak. Who are they to tell someone what to do with your steak once you order it?
 
2013-08-23 04:10:09 PM  

CaptSS: Satan's Bunny Slippers: Lt. Cheese Weasel: Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas

Can't argue with any of those, but to this day I STILL think "Ruths Chris" is the dumbest farking name I have ever heard for any establishment.  Sounds like you have two kids on the football team with the same name...."who's Chris scored? Ruth's Chris. Cindy's Chris didn't play last night"

But yeah, they have some great steak there.

I always thought it was a strange name as well but apparently is was a smart business move. From Wiki:

Ruth Fertel bought Chris Steakhouse from Chris Matulich. Years later it burned down and she rebuilt a couple of blocks over. The sales agreement stated she could never use the name Chris Steakhouse at any other address. Wanting to maintain continuity she named it Ruth's Chris Steakhouse... and the rest is history.


Now that you kindly did my research (no snark meant, my lazy arse could have wiki'd it too) I seem to remember something something about that now.  It may have been a great and actually quite sensible business move, it's still a stupid sounding name, IMO.  But she's got (had?) more money than I'll ever see in my lifetime, and she surely doesn't care what I think of the name.  :)
 
2013-08-23 04:13:48 PM  

Contrabulous Flabtraption: [api.ning.com image 850x314]


People rag on Golden Corral (most of it is justified) but the sirloin is usually pretty good. And all you can eat!

Here in Dallas and maybe all over, for several weekends they are having all you can eat  Prime Rib for $12.99. Went last weekend and will be going again tomorrow. Stuff is pretty good. I also slipped the cook/carver $2 and got both the end pieces off the just brought out slab. Along with their home made mashed potatoes (yes they really are) you just can't beat the price. Great taste and great value.

Just gotta watch and avoid the 8 year olds that eat straight from the buffet pans, often deciding they don't like the taste and putting it back in the pan.
 
gja
2013-08-23 04:15:26 PM  

Bawdy George: gja: Wolfgang is a pretentious douchnozzle, and his place looks like an overly modernized craphole-cum-airport-foodcourt.

I don't know, I ate at Spago a while back and it was pretty farkin' good. Plus, he came out and hung with us at our table for a few minutes for drinks (one of my party is acquainted with him) and seemed like a pretty good guy to me.


"Pretty good" for the prices at Spago just doesn't cut it. And he is pretentious. Met him a few times at industry events. Amazed he can find a shirt big enough considering how stuffed full of himself he is.
Some years ago he was a daring and elegant chef, now he is resting on his laurels.
I am sure he has his moments, and can certainly be charming when he feels like it, but the impression I got watching him interact with others was he feels himself too superior to others to deign grace them with his presence. Likely you saw that friendly side because, as you stated "(one of my party is acquainted with him)". That tends to make a big difference.

Keens is awesome here in NYC, so is Del Friscos and Bobby Vans. And the staff at Vans are 1st class all the way. Luger I can take or leave.
 
2013-08-23 04:15:55 PM  
Dead for Tax Reasonsthere is plenty of supply in ny.  you haven't lived until you've had a perfectly prepared rat steak


"Sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy mofo."

Really?  No Minnesota farkers here extolling the virtues of Murrays?
 
2013-08-23 04:16:04 PM  

catchow: Prime rib at El Corral in Oro Valley Tucson, AZ is also a treat, not to mention a bargain.


FTFY (well, kinda; technically it's outside city limits); Oro Valley's about 5 miles NW.

CSB: Back when Gateway was still a thing, our rep at the time would take us out to dinner at El Corral after back-to-school rush (in celebration of us actually selling Gateway computers). Most of us would order big ass-hunks of cow, but the newbie this particular year ordered the most expensive hunk of cow on the menu: the filet. Many lulz were had that night after they put this tiny piece of meat in front of a kid clocking in at like 6'5" 230.

/ Our next rep took us to Claim Jumper; we were sad
 
2013-08-23 04:16:20 PM  

Satan's Bunny Slippers: CaptSS: Satan's Bunny Slippers: Lt. Cheese Weasel: Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas

Can't argue with any of those, but to this day I STILL think "Ruths Chris" is the dumbest farking name I have ever heard for any establishment.  Sounds like you have two kids on the football team with the same name...."who's Chris scored? Ruth's Chris. Cindy's Chris didn't play last night"

But yeah, they have some great steak there.

I always thought it was a strange name as well but apparently is was a smart business move. From Wiki:

Ruth Fertel bought Chris Steakhouse from Chris Matulich. Years later it burned down and she rebuilt a couple of blocks over. The sales agreement stated she could never use the name Chris Steakhouse at any other address. Wanting to maintain continuity she named it Ruth's Chris Steakhouse... and the rest is history.

Now that you kindly did my research (no snark meant, my lazy arse could have wiki'd it too) I seem to remember something something about that now.  It may have been a great and actually quite sensible business move, it's still a stupid sounding name, IMO.  But she's got (had?) more money than I'll ever see in my lifetime, and she surely doesn't care what I think of the name.  :)


Oh I agree with you completely. Odd name for an eatery and certainly doesn't flow off the tongue. But now I understand why. But yes, wouldn't be my first choice (or even second or third) if I was opening a steakhouse.
 
2013-08-23 04:17:11 PM  

mjohnson71: SirEattonHogg: And why does Subby think NYC would be the best place for a steakhouse?  That's stupid.  Best steakhouses seem to be in the so-called flyover states - you know, like near the supply?  Like non-trendy local restaurants that serve an amazing cut for good price.

Subby's attempting to make fun of New Yorkers and their view of the world.

[2.bp.blogspot.com image 349x500]


Correct and he's also been to most of the steakhouses in NYC.

/I trying to remember the name of a really good one in Kansas City that was in the cattle yards but it was a long time ago.
 
gja
2013-08-23 04:22:42 PM  

DCBuck: Nothing beats the Pine Club in Dayton


My favorite place to eat when I go out for Hamvention.
I have yet to have anything but excellent meals there.
And the staff are pros and friendly as hell.
 
2013-08-23 04:27:12 PM  

God Is My Co-Pirate: Nothing you can buy in a supermarket is going to taste the same as a steak at Peter Luger's.


A supermarket, true. A butcher, depends. But it's going to cost more than Mr. Jones seems willing to spend.
 
2013-08-23 04:37:28 PM  

Enigmamf: Joe Peanut: I've been to Peter Luger twice.  Maybe it is because I'm South American and know what real steak tastes like, but I was seriously disappointed both times.

What, because it wasn't extremely lean and burned to a crisp?


You obviously never been to South America.  One of my biggest complaint about steaks here in the US is that most places don't have a clue what "rare" means.  Peter Luger did rare just fine, but it was still disappointing.
 
2013-08-23 04:46:07 PM  

zabadu: Prime rib is NOT steak!


Prime rib and rib-eye are the same piece of meat. It's just that prime rib is cooked along the edge while rib-eye is cooked on the flat.

I prefer the cooked along the edge of the prime rib.
 
2013-08-23 04:48:46 PM  

Churchill92: For all your Tampa, FL people raving about Bern's steakhouse you need to goto Charley's

Charley's destroys Brerns on every level. The service is better, the quality of meat is better, the cuts, the care, everything that has to do with steak is better at Charley's  Go there and compare. I've done Bern's twice and Charley's wins out everytime and I go back 3-4x year there and have YET to leave dissapointed. We have come to call Charley's Sirloin MeatButter because you can cut it with a fork it's so tender.

After Bern's wins for desert's but Charley's has monster cakes where i you were not fat enough after eating 30oz of delicious butter meat your stomach would implode after devouring their carrot cake.

Charley's>Ruth's Chris>Bern's


All three are pretty fantastic, but I would put Bern's at number one out of those three.  The steaks, the dessert room, the wine selection (the largets private collection in the world, IIRC), the produce from their own farm, the fact that you can have live fish flown in for your meal.  It is a special place.
 
2013-08-23 04:49:16 PM  

Joe Peanut: Enigmamf: Joe Peanut: I've been to Peter Luger twice.  Maybe it is because I'm South American and know what real steak tastes like, but I was seriously disappointed both times.

What, because it wasn't extremely lean and burned to a crisp?

You obviously never been to South America.  One of my biggest complaint about steaks here in the US is that most places don't have a clue what "rare" means.  Peter Luger did rare just fine, but it was still disappointing.


I've been to Argentina, though I didn't eat at anywhere high-end. They're famous for two things; Grass-fed beef, and overcooked steaks. Those are not two things that go well together.
 
2013-08-23 04:53:58 PM  

Orgasmatron138: Jesus, it's cooking a friggin' steak.  Provided they know how to cook it properly, it's not rocket science.  I think it's more about where the meat comes from.


Best place to get a great steak:  a restaurant that specializes in seafood.  (The cooks get bored with doing seafood, I guess, and end up going all out on the steaks.)
Best place to get great seafood:  a restaurant that specializes in steak.  (Don't know why, unless it's the same reason as above.)

/Fat
 
2013-08-23 04:57:24 PM  

SirEattonHogg: Dead for Tax Reasons:  there is plenty of supply in ny.  you haven't lived until you've had a perfectly prepared rat steak


"Sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy mofo."

Really?  No Minnesota farkers here extolling the virtues of Murrays?


Murray's is great, eaten there a few times, but its been a few years since I've been back. way better than the chain steakhouses in town, some of which are really good.

Their wait staff is usually old and they are champions of the trade at that stage of their career, my last waiter there must have been 75, and he was a genius.
 
2013-08-23 04:57:45 PM  

AlwaysRightBoy: /I trying to remember the name of a really good one in Kansas City that was in the cattle yards but it was a long time ago.


Hereford House.
 
2013-08-23 05:02:07 PM  

steamingpile: abhorrent1: So new york not only sucks at pizza, they suck at steak too?

/new york sucks
//that is all

Chicago sucks at pizza worse, I bought frozen home run inn pizza which is touted as Chicago's best selling frozen pizza. I have had tostinos microwave pizza that tasted better.


All frozen pizza is awful. Your argument is invalid.
 
2013-08-23 05:04:03 PM  

Lt. Cheese Weasel: Snarfangel: Lt. Cheese Weasel: Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas

I'll make a note of those for the next time I'm in Dallas. I've been to Pappa's (as well as most of the non-steak Pappa-variants in the area -- Pappadeaux, Pappa's Burgers, though that's it FW, and a few others) but for steak I preferred the original Doe's Eat Place in Greenville, Mississippi, though it's been years since I've been there.

Guess I should have included Silver Fox and Del Frisco's Double Eagle.

I've eaten at all of these places. Each has it's nuance.  Best overall for my palate is the Wet Ribeye at Ruths Chris. But Lawrys is right there.  Unfair apples and oranges comparison, but honestly, we're talking about a hunk of meat and how you like it prepped.  The Dallas Cut at Lawrys is an amazing experience in carnivore porn.


I wrote a friend of mine who lives in Irving about your list, since I am probably going to be seeing her in October, and she said "Ruths Chris is one of the toprestaurants where men take mistresses."

That made me crack up.
 
2013-08-23 05:04:48 PM  

steamingpile: abhorrent1: So new york not only sucks at pizza, they suck at steak too?

/new york sucks
//that is all

Chicago sucks at pizza worse, I bought frozen home run inn pizza which is touted as Chicago's best selling frozen pizza. I have had tostinos microwave pizza that tasted better.


Enjoy your Domino's and Pizza Hut.
 
2013-08-23 05:23:30 PM  
No Manny's in Minneapolis?

For shame...
 
2013-08-23 05:28:25 PM  

mama2tnt: AlwaysRightBoy: /I trying to remember the name of a really good one in Kansas City that was in the cattle yards but it was a long time ago.

Hereford House.


Thank you, it was a huge steak I had there and it was very good.
 
2013-08-23 05:31:43 PM  
Steak Houses? More like murder shacks.
 
2013-08-23 05:33:58 PM  
DAVID BURKE is not on the list!
http://davidburkesprimehouse.com/
 
2013-08-23 05:34:01 PM  

minoridiot: I go to #6 (Killen's in Pearland) on a regular basis.  They are good because they start with good meat (grass fed and dry aged) and keep the seasoning simple.


Killens made that list? Holy farkballs. I just *do not* get the love heaped on that shiathole. Tried it for my birthday, what a farking waste of time and money.
 
2013-08-23 05:43:39 PM  

PapaChester: Steak Houses? More like murder shacks.


-5

Carrots have feeling too.
 
2013-08-23 05:45:31 PM  

Snarfangel: Lt. Cheese Weasel: Snarfangel: Lt. Cheese Weasel: Hard to argue against Brennans in NOLA.  But Pappas in Dallas?  Not even in the same conversation with these Dallas heroes:

Chamberlains.
Bob's Steak and Chop House
Lawrys
Ruths Chris
Dakotas

I'll make a note of those for the next time I'm in Dallas. I've been to Pappa's (as well as most of the non-steak Pappa-variants in the area -- Pappadeaux, Pappa's Burgers, though that's it FW, and a few others) but for steak I preferred the original Doe's Eat Place in Greenville, Mississippi, though it's been years since I've been there.

Guess I should have included Silver Fox and Del Frisco's Double Eagle.

I've eaten at all of these places. Each has it's nuance.  Best overall for my palate is the Wet Ribeye at Ruths Chris. But Lawrys is right there.  Unfair apples and oranges comparison, but honestly, we're talking about a hunk of meat and how you like it prepped.  The Dallas Cut at Lawrys is an amazing experience in carnivore porn.

I wrote a friend of mine who lives in Irving about your list, since I am probably going to be seeing her in October, and she said "Ruths Chris is one of the toprestaurants where men take mistresses."

That made me crack up.


Good place to get your mistress a nice piece of meat before you give her a nice piece of meat.  Heyooooooooooooo
 
kth
2013-08-23 05:46:20 PM  

mama2tnt: AlwaysRightBoy: /I trying to remember the name of a really good one in Kansas City that was in the cattle yards but it was a long time ago.

Hereford House.


They've gone way WAY downhill.  WAY.

We went there a few months ago, and both food and service were for shiat. The salad was reminiscent of the salad bars at the finest rural Pizza Huts. They had us cut into our steaks to ensure that they cooked it correctly. If the cooks don't know how to cook rare steaks, they do not belong in a steak house. I certainly hope it was our waiter's first week on the job, because he was terrible at it.
 
2013-08-23 05:46:21 PM  

Overfiend: No Manny's in Minneapolis?

For shame...


I went to Manny's once and wasn't blown away. It was really good, as I like steak, but I could have had the same steak at any number of places that shouldn't be in the same league -- Kincaids, Lexington, mancinis, strip club, etc.

I think they nailed it with Murray's.

YMMV
 
2013-08-23 05:47:25 PM  

panfried: F McLintocks isn't on the list?  List fails.  Pismo, CA.   Best steak on the West Coast

[www.opentable.com image 195x210]


I don't know if it's the best on the West Coast, but I'd argue that Harris Ranch is far superior to McLintocks.

www.harrisranchbeef.com
 
2013-08-23 05:47:51 PM  

God Is My Co-Pirate: Peter Luger's is one of only 2 in the US - Bern is the other -  that dry age their beef for a minimum of five weeks (I think) according to Jeffrey Steingarten.

I haven't heard of Cut at #1 but it looks like an airport hotel conference centre.

I can still almost tast the porterhouse at Peter Luger's.  That was well worth the money.


Not a big city guy but if I ever make it to NYC I'm stopping there.
 
2013-08-23 05:48:16 PM  

pute kisses like a man: PortWineBoy: Dickie Brennan's in NOLA is a huge disappointment as a steakhouse.

This list reminds of those weird brochures you get in hotels that claim to have a "top ten in US" steakhouse nearby.

Here you go...I found a link.  Don't eat at any of these steakhouses.  They must pay to be included on this list.  I've eaten at 3 of them and none were anywhere near as good as Peter Luger's.

http://tomhoran.com/topten/2012/

i live in new orleans and i think all brennan's restaurants are a disappointment.  the farking brennans.  that family is the hatfields and mccoys of new orleans.

meh.  steakhouses are nice.  i guess, but you're primarily paying for ingredients to be not farked up.  like saying you have a fancy chef at a lobster restaurant.  (tastes awesome, but all you did was apply heat),

however, when a restaurant does a good hangar steak. that's the best steak there is, and that can take a little unique talent to cook right.  so, i still think the best steaks i've had have not been at steakhouses.  either at home or in a french style restaurant cooking hangar steak.

regardless, best beef in the world is a rib roast or chateaubriand.  you're not getting that from a grill house.


The hanger steak at Lillette.
Makes me drool just thinking about it.
 
2013-08-23 05:50:20 PM  

Contrabulous Flabtraption: [api.ning.com image 850x314]


You're a bad person and you should feel bad for posting that crap. Shoe leather is better than the meat at a Golden Corral. Only fat hillbillies from Mesquite go to Golden Corral and call it fine dining.
 
2013-08-23 05:54:19 PM  

johnny queso: pute kisses like a man: PortWineBoy: Dickie Brennan's in NOLA is a huge disappointment as a steakhouse.

This list reminds of those weird brochures you get in hotels that claim to have a "top ten in US" steakhouse nearby.

Here you go...I found a link.  Don't eat at any of these steakhouses.  They must pay to be included on this list.  I've eaten at 3 of them and none were anywhere near as good as Peter Luger's.

http://tomhoran.com/topten/2012/

i live in new orleans and i think all brennan's restaurants are a disappointment.  the farking brennans.  that family is the hatfields and mccoys of new orleans.

meh.  steakhouses are nice.  i guess, but you're primarily paying for ingredients to be not farked up.  like saying you have a fancy chef at a lobster restaurant.  (tastes awesome, but all you did was apply heat),

however, when a restaurant does a good hangar steak. that's the best steak there is, and that can take a little unique talent to cook right.  so, i still think the best steaks i've had have not been at steakhouses.  either at home or in a french style restaurant cooking hangar steak.

regardless, best beef in the world is a rib roast or chateaubriand.  you're not getting that from a grill house.

The hanger steak at Lillette.
Makes me drool just thinking about it.


Disclaimer:
I haven't been there in a number of years.
 
2013-08-23 06:04:59 PM  

Joe Peanut: I've been to Peter Luger twice.  Maybe it is because I'm South American and know what real steak tastes like, but I was seriously disappointed both times.


Not flaming, but genuinely curious. Could you go into more detail?
 
2013-08-23 06:07:39 PM  

mama2tnt: Orgasmatron138: Jesus, it's cooking a friggin' steak.  Provided they know how to cook it properly, it's not rocket science.  I think it's more about where the meat comes from.

Best place to get a great steak:  a restaurant that specializes in seafood.  (The cooks get bored with doing seafood, I guess, and end up going all out on the steaks.)
Best place to get great seafood:  a restaurant that specializes in steak.  (Don't know why, unless it's the same reason as above.)

/Fat


I don't know where you heard this crazy bit of nonsense, but it's, just..no.  If you go to a top steak house and order the Shrimp with rice pilaf, the chef is gonna blow boogers on your shrimp. Likewise, if you go to Trulucks and order some 'prime' *cough* sirloin instead of the stone crab or rock lobster tails, the chef is gonna wipe the floor with that thing before it hits your plate.
 
2013-08-23 06:12:38 PM  

panfried: F McLintocks isn't on the list?  List fails.  Pismo, CA.   Best steak on the West Coast

[www.opentable.com image 195x210]


Are you high? I've been to all three locations (Pismo, SLO, & Paso) countless times and while It's pretty good it's for the area, it's OK by most standards. Best place anywhere near the central coast is Jocko's in Nipomo. Second is AJ Spurrs but the last two times I've been somewhat disappointed.

That being said I will eat Tri-Tip off of my father-in-law's oak pit BBQ any day of the week over those two!
 
2013-08-23 06:25:26 PM  
Old Gorat's was good.  New Gorat's sucks.
 
2013-08-23 06:26:24 PM  

jigger: Are there two bigger douchebags in the food world?

[cdn-jpg.thedailymeal.com image 618x412]


Jesus, is that chef wearing fu*king CROCS?
 
2013-08-23 06:35:08 PM  
Live in DFW. Ruth's Chris has been hit or miss. Was fantastic some visits [and the Volcano Cake was incredible] - other times it was mediocre. I've been wanting to try Bob's Steak and Chop House, Al Biernat's, Three Forks [or Silver Fox], Pappas and Del Frisco's Double Eagle, but haven't had a chance. I don't eat at this pricey a place very often.

When I'm out looking for a reasonably priced chain steak, I've generally been happy with Saltgrass. Outback used to be good but has gone way downhill lately. The filet at Cheesecake Factory was a lot better than I expected, especially for the price.

Best steak I've ever had though was the filet at the Little Rhein Steakhouse - on the riverwalk in San Antonio. It was delicious and so incredibly tender, you could probably eat it with no teeth.

Dammit, now I'm hungry.
 
2013-08-23 06:37:13 PM  

John Buck 41: jigger: Are there two bigger douchebags in the food world?

[cdn-jpg.thedailymeal.com image 618x412]

Jesus, is that chef wearing fu*king CROCS?



Dude--where have you been?  Mario Batali is famous for wearing orange Crocs.  To the point he helped redesign a version to be safe for the food industry (no vent holes for sanitary reasons) and has a signature color in their product line.  It's his thing and he wears them everywhere.  Many, many people in food service, and nursing, wear those Bistro Crocs.

http://www.crocs.com/crocs-bistro-mario-batali-edition/10100,default ,p d.html


uniformesmastia.es4.bp.blogspot.com
 
2013-08-23 06:50:42 PM  
I'll stick with the Longview Steak house in the heart of Alberta cattle country.  I've eaten beef all over the world and have yet to have it's equal.
 
2013-08-23 06:52:19 PM  
chicago was built on the stockyards, it has far more heritage in great steak than trendy meccas in LA, lasvegas or NY.

not listing a single steakhouse in chicago is a farking travesty
 
2013-08-23 06:52:29 PM  

Joe Peanut: I've been to Peter Luger twice.  Maybe it is because I'm South American and know what real steak tastes like, but I was seriously disappointed both times.


Not flaming you, but am genuinely interested. Could you provide details?
 
2013-08-23 06:56:34 PM  

fickenchucker: John Buck 41: jigger: Are there two bigger douchebags in the food world?

[cdn-jpg.thedailymeal.com image 618x412]

Jesus, is that chef wearing fu*king CROCS?


Dude--where have you been?  Mario Batali is famous for wearing orange Crocs.  To the point he helped redesign a version to be safe for the food industry (no vent holes for sanitary reasons) and has a signature color in their product line.  It's his thing and he wears them everywhere.  Many, many people in food service, and nursing, wear those Bistro Crocs.

http://www.crocs.com/crocs-bistro-mario-batali-edition/10100,default ,p d.html


[uniformesmastia.es image 282x212][4.bp.blogspot.com image 250x373]


Yeah, idiot. Don't you know anything about the food service footwear fusion industry?
 
2013-08-23 06:58:34 PM  

John Buck 41: Joe Peanut: I've been to Peter Luger twice.  Maybe it is because I'm South American and know what real steak tastes like, but I was seriously disappointed both times.

Not flaming, but genuinely curious. Could you go into more detail?


It just didn't have much taste.  Texture was fine, temperature was correct for a rare, but the taste was too mild.

My parents are from cattle country in central Brazil.  I sometimes vacation there, and the locals often throw BBQ parties.  On Friday night, half of the town heads over to someone's farm. Some start cooking the side dishes (rice, beans, yuca, corn, etc), some start setting up big open flames and putting up hammocks all over the place, and some go select a cow, a few pigs, and several chickens, all free range by the way, and proceed to do the dirty deed.  Each guest is given a plate, a glass, a fork, and they'll make fun of anyone who doesn't carry their own steak knife 24/7.  The party goes on until Sunday evening, fueled by a LOT of local cachaça (Brazilian sugarcane rum) and whenever anyone gets tired, take a nap in one of the hammocks then join the party again later.  Oh, and everyone is supposed to help cleaning up afterwards.  That beef cooked over an open flame with nothing but salt and sometimes cachaça as flavoring really tastes  completely different from any steak I have ever tasted in the US.
 
2013-08-23 07:01:15 PM  

fickenchucker: John Buck 41: jigger: Are there two bigger douchebags in the food world?

[cdn-jpg.thedailymeal.com image 618x412]

Jesus, is that chef wearing fu*king CROCS?


Dude--where have you been?  Mario Batali is famous for wearing orange Crocs.  To the point he helped redesign a version to be safe for the food industry (no vent holes for sanitary reasons) and has a signature color in their product line.  It's his thing and he wears them everywhere.  Many, many people in food service, and nursing, wear those Bistro Crocs.

http://www.crocs.com/crocs-bistro-mario-batali-edition/10100,default ,p d.html


[uniformesmastia.es image 282x212][4.bp.blogspot.com image 250x373]


He doesn't really care how he looks, does he
 
2013-08-23 07:02:09 PM  
I eat Mop:
chicago was built on the stockyards, it has far more heritage in great steak than trendy meccas in LA, lasvegas or NY.

not listing a single steakhouse in chicago is a farking travesty


Also, according to one poster on this thread, Chicago's favorite frozen pizza brand sucks as well.

/what city has a favorite frozen pizza brand?
//Is there really even such a thing?
///What will you have on your Tombstone?
 
2013-08-23 07:29:52 PM  

Joe Peanut: John Buck 41: Joe Peanut: I've been to Peter Luger twice.  Maybe it is because I'm South American and know what real steak tastes like, but I was seriously disappointed both times.

Not flaming, but genuinely curious. Could you go into more detail?

It just didn't have much taste.  Texture was fine, temperature was correct for a rare, but the taste was too mild.

My parents are from cattle country in central Brazil.  I sometimes vacation there, and the locals often throw BBQ parties.  On Friday night, half of the town heads over to someone's farm. Some start cooking the side dishes (rice, beans, yuca, corn, etc), some start setting up big open flames and putting up hammocks all over the place, and some go select a cow, a few pigs, and several chickens, all free range by the way, and proceed to do the dirty deed.  Each guest is given a plate, a glass, a fork, and they'll make fun of anyone who doesn't carry their own steak knife 24/7.  The party goes on until Sunday evening, fueled by a LOT of local cachaça (Brazilian sugarcane rum) and whenever anyone gets tired, take a nap in one of the hammocks then join the party again later.  Oh, and everyone is supposed to help cleaning up afterwards.  That beef cooked over an open flame with nothing but salt and sometimes cachaça as flavoring really tastes  completely different from any steak I have ever tasted in the US.


Sounds like a blast, and thanks for the reply.
 
2013-08-23 07:33:09 PM  

Anayalator: fickenchucker: John Buck 41: jigger: Are there two bigger douchebags in the food world?

[cdn-jpg.thedailymeal.com image 618x412]

Jesus, is that chef wearing fu*king CROCS?


Dude--where have you been?  Mario Batali is famous for wearing orange Crocs.  To the point he helped redesign a version to be safe for the food industry (no vent holes for sanitary reasons) and has a signature color in their product line.  It's his thing and he wears them everywhere.  Many, many people in food service, and nursing, wear those Bistro Crocs.

http://www.crocs.com/crocs-bistro-mario-batali-edition/10100,default ,p d.html


[uniformesmastia.es image 282x212][4.bp.blogspot.com image 250x373]

Yeah, idiot. Don't you know anything about the food service footwear fusion industry?


I KNOW, right? I can't believe I didn't know what some f*cking cook nowhere near me wears for shoes.
 
2013-08-23 07:36:43 PM  

Doubletwist-: Live in DFW. Ruth's Chris has been hit or miss. Was fantastic some visits [and the Volcano Cake was incredible] - other times it was mediocre. I've been wanting to try Bob's Steak and Chop House, Al Biernat's, Three Forks [or Silver Fox], Pappas and Del Frisco's Double Eagle, but haven't had a chance. I don't eat at this pricey a place very often.

When I'm out looking for a reasonably priced chain steak, I've generally been happy with Saltgrass. Outback used to be good but has gone way downhill lately. The filet at Cheesecake Factory was a lot better than I expected, especially for the price.

Best steak I've ever had though was the filet at the Little Rhein Steakhouse - on the riverwalk in San Antonio. It was delicious and so incredibly tender, you could probably eat it with no teeth.

Dammit, now I'm hungry.


See that's the thing.  I can do a steak 100x better than any Outback/Saltgrass/Texas Land n Cattle/Love n War in Texas dreck.  I only go OUT for steaks if it's gonna be a top spot. It's rare these days but why buy shoe leather sirloin when you can marinate a nice 2" rib eye yourself and toss him on the weber and call it a day? Meat is serious business cat.jpg
 
2013-08-23 07:54:50 PM  

Lt. Cheese Weasel: Doubletwist-: Live in DFW. Ruth's Chris has been hit or miss. Was fantastic some visits [and the Volcano Cake was incredible] - other times it was mediocre. I've been wanting to try Bob's Steak and Chop House, Al Biernat's, Three Forks [or Silver Fox], Pappas and Del Frisco's Double Eagle, but haven't had a chance. I don't eat at this pricey a place very often.

When I'm out looking for a reasonably priced chain steak, I've generally been happy with Saltgrass. Outback used to be good but has gone way downhill lately. The filet at Cheesecake Factory was a lot better than I expected, especially for the price.

Best steak I've ever had though was the filet at the Little Rhein Steakhouse - on the riverwalk in San Antonio. It was delicious and so incredibly tender, you could probably eat it with no teeth.

Dammit, now I'm hungry.

See that's the thing.  I can do a steak 100x better than any Outback/Saltgrass/Texas Land n Cattle/Love n War in Texas dreck.  I only go OUT for steaks if it's gonna be a top spot. It's rare these days but why buy shoe leather sirloin when you can marinate a nice 2" rib eye yourself and toss him on the weber and call it a day? Meat is serious business cat.jpg


Sure. I too cook it myself most of the time. I'm still working on perfecting both ribeye and sirloin on a cast iron skillet. I like grilling but don't do it very often because I live in an apartment and grills tend to disappear.

I will advise everyone to avoid Trail Dust Steakhouse no matter how desperate they are. I've seriously had better steak at a Denny's.
 
2013-08-23 08:02:42 PM  
One of the worst steaks I've ever had was at the Palms 2 in NY.
Crappy meat. Crappy service. Super expensive and added the tip to the bill before giving it to me.
Never again.
 
2013-08-23 08:36:24 PM  
I don't understand why people enjoy filet.  Sure it's really tender, but it's also low in flavor because it's such an unused muscle and has very little fat.  The low fat content is the only reason anyone should eat it if they are watching calories and end up at a steak house.  Other classic steakhouse cuts have so much more flavor and have some actual texture to the meat.  Plus, the price for filet is ridiculous for what you get.
 
2013-08-23 09:20:54 PM  
Cucks in Danbury CT was great. My high school gym teacher was a bartender there. Jacks Oyster House and 677 Prime in Albany are awesome but Peter Lugers is the best steak house of all time.
 
2013-08-23 10:04:42 PM  

Farnn: I don't understand why people enjoy filet.  Sure it's really tender, but it's also low in flavor because it's such an unused muscle and has very little fat.  The low fat content is the only reason anyone should eat it if they are watching calories and end up at a steak house.  Other classic steakhouse cuts have so much more flavor and have some actual texture to the meat.  Plus, the price for filet is ridiculous for what you get.


I cook it a good deal because I buy the whole filet and vacuum pack steaks after, you are right about its flavor which is why it's one of the few meals of meat that I use a sauce with.. usually a
béarnaise sauce   or fancy mushrooms in a red sauce
 
2013-08-23 10:25:11 PM  

Farnn: I don't understand why people enjoy filet.  Sure it's really tender, but it's also low in flavor because it's such an unused muscle and has very little fat.  The low fat content is the only reason anyone should eat it if they are watching calories and end up at a steak house.  Other classic steakhouse cuts have so much more flavor and have some actual texture to the meat.  Plus, the price for filet is ridiculous for what you get.


 So Much this^.  Fat is flavor. Eat your shoe and give me the money and you end up in the same spot when you pay for Filet Mignon. Stupid is as stupid does, momma always said....
 
2013-08-23 10:27:03 PM  

Churchill92: For all your Tampa, FL people raving about Bern's steakhouse you need to goto Charley's

Charley's destroys Brerns on every level. The service is better, the quality of meat is better, the cuts, the care, everything that has to do with steak is better at Charley's  Go there and compare. I've done Bern's twice and Charley's wins out everytime and I go back 3-4x year there and have YET to leave dissapointed. We have come to call Charley's Sirloin MeatButter because you can cut it with a fork it's so tender.

After Bern's wins for desert's but Charley's has monster cakes where i you were not fat enough after eating 30oz of delicious butter meat your stomach would implode after devouring their carrot cake.

Charley's>Ruth Chris>Bern's


But can you get vintage Port by the glass at Charley's?

/sex in a glass
 
2013-08-23 10:28:45 PM  

AlwaysRightBoy: Farnn: I don't understand why people enjoy filet.  Sure it's really tender, but it's also low in flavor because it's such an unused muscle and has very little fat.  The low fat content is the only reason anyone should eat it if they are watching calories and end up at a steak house.  Other classic steakhouse cuts have so much more flavor and have some actual texture to the meat.  Plus, the price for filet is ridiculous for what you get.

I cook it a good deal because I buy the whole filet and vacuum pack steaks after, you are right about its flavor which is why it's one of the few meals of meat that I use a sauce with.. usually a
béarnaise sauce   or fancy mushrooms in a red sauce


If you have to pile sauce on a steak, it's not a steak anymore. It's poofy nonsense.  I can pile a crap ton of sauce on a crummy sirloin, but it's not steak.
 
2013-08-23 10:52:35 PM  

Lt. Cheese Weasel: AlwaysRightBoy: Farnn: I don't understand why people enjoy filet.  Sure it's really tender, but it's also low in flavor because it's such an unused muscle and has very little fat.  The low fat content is the only reason anyone should eat it if they are watching calories and end up at a steak house.  Other classic steakhouse cuts have so much more flavor and have some actual texture to the meat.  Plus, the price for filet is ridiculous for what you get.

I cook it a good deal because I buy the whole filet and vacuum pack steaks after, you are right about its flavor which is why it's one of the few meals of meat that I use a sauce with.. usually a
béarnaise sauce   or fancy mushrooms in a red sauce

If you have to pile sauce on a steak, it's not a steak anymore. It's poofy nonsense.  I can pile a crap ton of sauce on a crummy sirloin, but it's not steak.


I agree, like I said it's one of the few cuts of meat that I put a sauce on.

When I want a good steak and do it myself, I'll go to one of my dry-aged places any day of the week.

/ have three locations that I buy from
//whole foods is  not bad with their treatment of their quality meats, but I love my local butcher (been in bis since 1931)
 
2013-08-23 11:42:54 PM  

John Buck 41: Anayalator: fickenchucker: John Buck 41: jigger: Are there two bigger douchebags in the food world?

[cdn-jpg.thedailymeal.com image 618x412]

Jesus, is that chef wearing fu*king CROCS?


Dude--where have you been?  Mario Batali is famous for wearing orange Crocs.  To the point he helped redesign a version to be safe for the food industry (no vent holes for sanitary reasons) and has a signature color in their product line.  It's his thing and he wears them everywhere.  Many, many people in food service, and nursing, wear those Bistro Crocs.

http://www.crocs.com/crocs-bistro-mario-batali-edition/10100,default ,p d.html


[uniformesmastia.es image 282x212][4.bp.blogspot.com image 250x373]

Yeah, idiot. Don't you know anything about the food service footwear fusion industry?

I KNOW, right? I can't believe I didn't know what some f*cking cook nowhere near me wears for shoes.



I cannot possibly be the only one who picks up basic trivia while my wife watches Iron Chef and other cooking  shows, can I?  The dude is frickin' famous for being fat, orange, and Croc-shod.  Just say you've never seen cooking shows, whereas we well-rounded people indulge our wives and then fark the daylights out of them.
 
2013-08-24 06:22:45 PM  

johnny queso: johnny queso: pute kisses like a man: PortWineBoy: Dickie Brennan's in NOLA is a huge disappointment as a steakhouse.

This list reminds of those weird brochures you get in hotels that claim to have a "top ten in US" steakhouse nearby.

Here you go...I found a link.  Don't eat at any of these steakhouses.  They must pay to be included on this list.  I've eaten at 3 of them and none were anywhere near as good as Peter Luger's.

http://tomhoran.com/topten/2012/

i live in new orleans and i think all brennan's restaurants are a disappointment.  the farking brennans.  that family is the hatfields and mccoys of new orleans.

meh.  steakhouses are nice.  i guess, but you're primarily paying for ingredients to be not farked up.  like saying you have a fancy chef at a lobster restaurant.  (tastes awesome, but all you did was apply heat),

however, when a restaurant does a good hangar steak. that's the best steak there is, and that can take a little unique talent to cook right.  so, i still think the best steaks i've had have not been at steakhouses.  either at home or in a french style restaurant cooking hangar steak.

regardless, best beef in the world is a rib roast or chateaubriand.  you're not getting that from a grill house.

The hanger steak at Lillette.
Makes me drool just thinking about it.

Disclaimer:
I haven't been there in a number of years.


had the hangar steak at lillette maybe 6 months ago, and it's still one the most amazing steaks I've ever eaten at a restaurant.  they're still making amazing food.

recently had the hangar steak at bayona, and it definitely compared.  i would have to eat both steaks within a short time period to compare... because before you mentioned lillette, my memory said bayona was the best... but after remembering lillete, all i can say is, too close to call without more research.
 
2013-08-24 07:03:55 PM  
Fark it. I've got a 10 oz. ribeye and 5 lobsters waiting for me in my kitchen. Less than 30 bucks. Fark knows how much that would cost in a fancy-ass restaurant.
 
2013-08-24 07:49:57 PM  

pute kisses like a man: johnny queso: johnny queso: pute kisses like a man: PortWineBoy: Dickie Brennan's in NOLA is a huge disappointment as a steakhouse.

This list reminds of those weird brochures you get in hotels that claim to have a "top ten in US" steakhouse nearby.

Here you go...I found a link.  Don't eat at any of these steakhouses.  They must pay to be included on this list.  I've eaten at 3 of them and none were anywhere near as good as Peter Luger's.

http://tomhoran.com/topten/2012/

i live in new orleans and i think all brennan's restaurants are a disappointment.  the farking brennans.  that family is the hatfields and mccoys of new orleans.

meh.  steakhouses are nice.  i guess, but you're primarily paying for ingredients to be not farked up.  like saying you have a fancy chef at a lobster restaurant.  (tastes awesome, but all you did was apply heat),

however, when a restaurant does a good hangar steak. that's the best steak there is, and that can take a little unique talent to cook right.  so, i still think the best steaks i've had have not been at steakhouses.  either at home or in a french style restaurant cooking hangar steak.

regardless, best beef in the world is a rib roast or chateaubriand.  you're not getting that from a grill house.

The hanger steak at Lillette.
Makes me drool just thinking about it.

Disclaimer:
I haven't been there in a number of years.

had the hangar steak at lillette maybe 6 months ago, and it's still one the most amazing steaks I've ever eaten at a restaurant.  they're still making amazing food.

recently had the hangar steak at bayona, and it definitely compared.  i would have to eat both steaks within a short time period to compare... because before you mentioned lillette, my memory said bayona was the best... but after remembering lillete, all i can say is, too close to call without more research.


I built the wine racks at lillette many, many moons ago. Had the hanger steak at the soft opening. I melted into the booth in deliciousness.
Usually go when I come back to town.
We were just there for tales of the cocktail and there was so many great new places that we didn't make it. Food there is better than ever, and it was always outstanding.

Miss living there.
 
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