Results 1 to 91 of 91
  1. #1
    Binned
    Reputation:
    Join Date
    Nov 2008
    Posts
    24,880

    Best Steakhouse?

    Who makes the best steaks in your area and tell us a some specifics about their works of art.

  2. #2
    live long and huck
    Reputation: Optimus's Avatar
    Join Date
    Apr 2012
    Posts
    5,568
    Quote Originally Posted by Hawg View Post
    Who makes the best steaks in your area and tell us a some specifics about their works of art.
    I do. Grass fed Prime tenderloin, $36.99 lb, very light rub with Emeril steak rub, Weber at 375 degrees, throw them on and close the lid, 12 minutes, flip and close the lid, 12 minutes, remove and let stand 5 minutes. It's good to be the King.

  3. #3
    mtbr member
    Reputation: theMeat's Avatar
    Join Date
    Jan 2010
    Posts
    4,447
    The best stake I ever had hands down was at Ruth Cris in DC. Been to many famous stake houses, and many other Ruth Cris's, none come close.
    Round and round we go

  4. #4
    mtbr member
    Reputation:
    Join Date
    Nov 2012
    Posts
    879

    Best Steakhouse?

    Quote Originally Posted by Optimus View Post
    I do. Grass fed Prime tenderloin, $36.99 lb, very light rub with Emeril steak rub, Weber at 375 degrees, throw them on and close the lid, 12 minutes, flip and close the lid, 12 minutes, remove and let stand 5 minutes. It's good to be the King.
    24 mins? You got me curious. How thick, and how do you like em? (Med rare, etc.). Im always open to new methods.

  5. #5
    Binned
    Reputation:
    Join Date
    Nov 2008
    Posts
    24,880
    Been to Ruth Cris in Beverly Hills. Good but not necessarily the best I'd ever had. Can't really recall the best but it sounds like I will be enjoying a serious contender at Opti's place this Fall. Oh, yeah...

  6. #6
    Ho'lier than thou
    Reputation: Katz's Avatar
    Join Date
    Jan 2012
    Posts
    1,706
    I find preference of steaks to be highly subjective. Some people like popular fancy places, others small primitive places.

    I lean towards the latter, preferring no-frill cowboy style steakhouses. No fancy toppings, just good tender cuts of beef cooked to perfect rare with minimal seasoning so I can enjoy the taste of beef. 20+oz cuts are big plus for me, even though I seldom eat that much these days.

    I haven't found the place I really like yet, but some places I liked enough that I've gone back multiple times. Among those are Harris Ranch (good bone-in ribeye) and Big Texan in Amarillo (fantastic filet, but ribeye not so good). They cook the steaks the way I like (slightly burnt outside, bloody red inside). Most big chains tend to overcook meat for my liking.

    EDIT (June 27th, 2013): Big Texan has lost its way. Used to be able to get 18-oz filet. It was reduced to 16-oz about a year ago, and now the biggest you can get is 12-oz, which can be had at just about any steakhouse. I'm disappointed
    Last edited by Katz; 06-29-2013 at 07:09 PM.

  7. #7
    aka: Bucky Fikes
    Reputation: Oh My Sack!'s Avatar
    Join Date
    Aug 2006
    Posts
    2,474
    Jocko's in Nipomo, CA.

    It's in my backyard. Ambiance = meh. It's a 1950's smokey bar style. You go there for the meat. The large Spencer. It sits on your plate like a gigantic dirt clod. Every other cut is phenomenal, too. Biggest fillets I've ever seen at a restaurant.

  8. #8
    AZ
    AZ is offline
    banned
    Reputation: AZ's Avatar
    Join Date
    Apr 2009
    Posts
    19,201
    Kirkland Steak House, Kirkland Junction Az. Said to be an old whore house from the 1800's, Bullet holes in the punched tin ceiling. Unfortunately however, it burned down some years ago.

  9. #9
    mtbr member
    Reputation: Fishbucket's Avatar
    Join Date
    Dec 2012
    Posts
    2,259
    I'm with Optimus, I cook the best steak, exactly my way at med. rare.

    I've been let down by too many "Steakhouses" so I don't even bother going anymore.

    For Prime Rib, House of Prime Rib in SF on Van Ness. hands down.
    Hey Miraculous... Go Raiders ! .
    -Dad

  10. #10
    gobsmacked Moderator
    Reputation: girlonbike's Avatar
    Join Date
    Apr 2008
    Posts
    8,713

    Best Steakhouse?

    Fred steak. Orgasm. That is all.

  11. #11
    live long and huck
    Reputation: Optimus's Avatar
    Join Date
    Apr 2012
    Posts
    5,568
    Quote Originally Posted by girlonbike View Post
    Fred steak. Orgasm. That is all.
    Optimus steak. Multiple orgasm.

  12. #12
    live long and huck
    Reputation: Optimus's Avatar
    Join Date
    Apr 2012
    Posts
    5,568
    Quote Originally Posted by LittleBitey View Post
    24 mins? You got me curious. How thick, and how do you like em? (Med rare, etc.). Im always open to new methods.
    Usually a full 2" thick, sometimes a bit more. Rare. A bit of a carmelized crust, brown about 3/16" in, pink for about 1/2", red and perfect temp in the middle 1/2" or so, melt in your mouth tender and juicy, no bacon wrap.

  13. #13
    PRETENDURO
    Reputation: Leopold Porkstacker's Avatar
    Join Date
    Apr 2010
    Posts
    7,482
    Pretty sure my best experience nearby (Palo Alto, across from Stanford University) was Sundance Mining Company. Of course, I haven’t been there since 2005 or so.

    …but, in the world…

    My best “steakhouse” experience was more than just a steak house. I ate The Carnivore in Nairobi, Kenya back in 2003. I had no idea ostrich meat could taste better than filet mignon!!! …and at a fraction of the cost!
    QUOTE from MTBR.COM: You have given Brewtality too much Reputation in the last 24 hours, try again later.

  14. #14
    gobsmacked Moderator
    Reputation: girlonbike's Avatar
    Join Date
    Apr 2008
    Posts
    8,713

    Best Steakhouse?

    Quote Originally Posted by Optimus View Post
    Optimus steak. Multiple orgasm.
    Lol!

  15. #15
    Binned
    Reputation:
    Join Date
    Nov 2008
    Posts
    24,880
    Quote Originally Posted by Optimus View Post
    Optimus steak. Multiple orgasm.

  16. #16
    High Desert MTBer
    Reputation: rockerc's Avatar
    Join Date
    Nov 2010
    Posts
    5,118
    Not a big steak fan me, but I once got taken to a 'special' place in Tokyo with Kobe beef served by Geishas. The meat was incredible.

    Sorry Hawg, not really in my area, but as a child of the planet!...
    It's all Here. Now.

  17. #17
    mtbr member
    Reputation: 8valvegrowl's Avatar
    Join Date
    Mar 2009
    Posts
    280
    My Weber.

    I rub the steak with a bit o' Montreal Steak Spice and let it sit at room temp for about an hour. My preferred cut is thick cut tenderloin, or sirloin tip cut to about 8 oz, at least 2" thick.

    On a sheet of aluminum foil I put a pat of butter, a dash of Worcestershire sauce (L&P), some Montreal Steak Spice, and chopped onions and mushrooms.

    I tend to let the coals go just past peak heat. Then, I caramelize the onions/shrooms and quick sear the steaks, 2mins per side, each side sees heat twice to crosshatch.

    Then, the steaks go in the oven at a low temp (say 250*) for about 8-10 minutes with the onion/shroom topping. I like them on the rare to medium-rare spectrum.

    Serve with a baked tater and some sauteed haricot vert. Guaranteed pleaser.

    I grill year-round here in VT...I just love cooking, but the grill is my favorite technique.

  18. #18
    mtbr member
    Reputation: kubikeman's Avatar
    Join Date
    Jun 2010
    Posts
    772
    The best steak I ever had...

    I went to college in a small rural PA town. There we were able to get fresh beef raised naturally by the Amish. No hormones, all grass fed. One of my friends worked at Outback Steakhouse at the time and he brought us the seasoning they use on their steaks. We rubbed down the beautifully marbled meat (still talking about the steak) and grilled em'.

    The evening's meal was promptly followed with more beer and a game of ultimate frisbee.
    The cake is a lie.

  19. #19
    banned
    Reputation:
    Join Date
    Sep 2012
    Posts
    2,416
    For chain joints I like Ruth's Chris, Morton's, and/or Mastro's but I also have to agree that the best steaks are often found at home.

    I get my Big Green Egg up to 800 degrees+ and throw on a nice steak with only salt and pepper as the seasoning (sometimes a tiny bit of butter layered on or I may just plop a little butter on before serving depending on the crowd's liking). Turn 90 degrees after a min or two on the first side for nice grill marks then flip and repeat. If it is a thicker cut I will drop the temp down a bit after a min or two after the flip so the outside doesn't crust up too much and let it finish up. To be honest I don't know the exact times because for me grilling and BBqing is all about temp, look, feel... not a specific time a recipe or book tells you. Also, keep the seasoning simple.. Salt and pepper is usually all you need and over seasoning ruins the steak flavor.

  20. #20
    thread crapper
    Reputation:
    Join Date
    Feb 2008
    Posts
    754
    I worked in a little steakhouse in NM when I was in college. It was one of those places I could never hope to afford as I washed dishes to by cheap beer. They were closed on Sundays, so any leftover Prime Rib was up for grabs. After a while, I got some of it. It was awesome! Best prime rib I've ever had.

    I do have to agree with some of the rest of you though, the best steaks are the ones I make. I have a buddy that can make a great one too, but I like cooking my own and choosing what flavors I put in it. Wildest, most awesome seasoning? Just a bit of cinnamon.

  21. #21
    Ride More, Work Less
    Reputation: heyyall's Avatar
    Join Date
    Nov 2011
    Posts
    7,775

    Best Steakhouse?

    Longhorn Steak House (a chain) had a bone on ribeye that was absolutely delicious. That was on my first trip, but not my last trip, to this place. One of the best steaks I have ever eaten out.

    Next to that I love carne asada found at local Mexican dives.
    Craigslist & MTBR --free ads for all

  22. #22
    mtbr member
    Reputation: Kronk's Avatar
    Join Date
    Jan 2004
    Posts
    805
    A place named St. Elmo's in downtown Indianapolis.
    Cooked just to medium. They are a pretty good size, too.

    Odd I haven't seen a vote for Ponderosa or Bonanza.

  23. #23
    mtbr member
    Reputation: Fishbucket's Avatar
    Join Date
    Dec 2012
    Posts
    2,259
    Quote Originally Posted by Kronk View Post

    Odd I haven't seen a vote for Ponderosa or Bonanza.
    What does TV shows have to do with Steaks?
    Hey Miraculous... Go Raiders ! .
    -Dad

  24. #24
    mtbr member
    Reputation:
    Join Date
    Jun 2012
    Posts
    46
    I'm with Optimus on this one.

    Last week I grilled a grass finished bison filet mignon. I salted and re-wrapped the night before. Set out 30 minutes before grilling and seasoned with some fresh pepper. Cooked medium rare. It was one of the best steaks I've had. And now I want another...

  25. #25
    live long and huck
    Reputation: Optimus's Avatar
    Join Date
    Apr 2012
    Posts
    5,568
    Quote Originally Posted by COBilly View Post
    I'm with Optimus on this one.

    Last week I grilled a grass finished bison filet mignon. I salted and re-wrapped the night before. Set out 30 minutes before grilling and seasoned with some fresh pepper. Cooked medium rare. It was one of the best steaks I've had. And now I want another...
    Right on. I don't even eat steak anymore, unless it is exactly what I stated up above. Nothing else compares.

    I wasn't kidding, GOB, multiples!!!

  26. #26
    mtbr member
    Reputation:
    Join Date
    Jun 2012
    Posts
    46
    Quote Originally Posted by Optimus View Post
    Right on. I don't even eat steak anymore, unless it is exactly what I stated up above. Nothing else compares.

    I wasn't kidding, GOB, multiples!!!
    I'm starting to become really picky about my red meat too. We usually get our meat at Sprouts but Safeway was having a sale on sirloin when my g/f was picking up some other groceries. She picked a couple up and we cooked them that night. It was so disgusting I couldn't even finish mine. I choked down about 2/3 of mine and threw the rest away.

    We have been kicking around the idea of buying a deep freezer and buying a quarter grass finished cow. The logistics and timing haven't worked in our favor yet but eventually it'll happen. And when that happens, I'm buying some grass finished bison too. That shit is sooooo good

  27. #27
    live long and huck
    Reputation: Optimus's Avatar
    Join Date
    Apr 2012
    Posts
    5,568
    COBilly, you have AJ's Fine Foods available? Expensive, but delicious!!

  28. #28
    Live 2 Ride
    Reputation: Kona0197's Avatar
    Join Date
    Oct 2004
    Posts
    5,954
    In my neck of the woods I would say the best is Sizzler.
    My Bike: '15 Trek FX 7.2
    My Blog: http://http://kona0197.wordpress.com/

  29. #29
    Binned
    Reputation:
    Join Date
    Nov 2008
    Posts
    24,880
    Quote Originally Posted by kona0197 View Post
    in my neck of the woods i would say the best is sizzler.
    omg!!!

  30. #30
    Live 2 Ride
    Reputation: Kona0197's Avatar
    Join Date
    Oct 2004
    Posts
    5,954
    Not a big selection of steak houses around here.
    My Bike: '15 Trek FX 7.2
    My Blog: http://http://kona0197.wordpress.com/

  31. #31
    gobsmacked Moderator
    Reputation: girlonbike's Avatar
    Join Date
    Apr 2008
    Posts
    8,713

    Best Steakhouse?

    That's my vote for the worst steak I've ever had.

  32. #32
    live long and huck
    Reputation: Optimus's Avatar
    Join Date
    Apr 2012
    Posts
    5,568
    Is Sizzler even steak? Sorry Kona.

  33. #33
    AZ
    AZ is offline
    banned
    Reputation: AZ's Avatar
    Join Date
    Apr 2009
    Posts
    19,201
    Sizzler got upgraded to Steakhouse?

  34. #34
    banned
    Reputation:
    Join Date
    Jun 2007
    Posts
    2,320
    Agree that the best experience often is prepared @ home on the grill with friends drinking on the deck, yet this is about steakhouses, so...

    Other than Ruth Chris, Morton's and The Palm, the best hands-down, no expense spared steak dinner I've had was in Tampa @ Bern's Steakhouse with an aged chateaubriand for 5 sliced at tableside.

    Bern's Steak House - Our Steaks

    Yes, merlot was involved, as was dessert, tawny port, and 150 yr old Gran Marnier.

  35. #35
    Ride More, Work Less
    Reputation: heyyall's Avatar
    Join Date
    Nov 2011
    Posts
    7,775

    Best Steakhouse?

    Not this thread but the worst value and quality in steaks I have have come from Outback, TGIF and any place that has a buffet bar.
    Craigslist & MTBR --free ads for all

  36. #36
    El Gato Malo
    Reputation: Wishful Tomcat's Avatar
    Join Date
    Mar 2009
    Posts
    4,373
    Quote Originally Posted by heyyall View Post
    Not this thread but the worst value and quality in steaks I have have come from Outback, TGIF and any place that has a buffet bar.
    .....and Applebee's. For the places to avoid in MD/WV area there's The Golden Corral or affectionately known as The Golden Cholera.

  37. #37
    mtbr member
    Reputation: PerfectZero's Avatar
    Join Date
    Jul 2010
    Posts
    1,212
    Quote Originally Posted by Hawg View Post
    Who makes the best steaks in your area and tell us a some specifics about their works of art.
    You have a fine selection just a few miles from your house!


    okay maybe more than a "few" but not that far.
    buzzes like a fridge

  38. #38
    Ride More, Work Less
    Reputation: heyyall's Avatar
    Join Date
    Nov 2011
    Posts
    7,775
    ^ Now that's marbling

  39. #39
    High Desert MTBer
    Reputation: rockerc's Avatar
    Join Date
    Nov 2010
    Posts
    5,118
    Only steak I ever cook now is flank steak. I marinate it for at least 24 hours in lashings of Worcester Sauce and coarse Dijon mustard, grill it until the outside is seared and a little charred on the edges, and the inside is light pink, then cut it super thin against the grain and eat with a salad. Yum! I use a few other tricks to make it mo bettah, but cannot divulge or I will have to kill myself...
    It's all Here. Now.

  40. #40
    thread crapper
    Reputation:
    Join Date
    Feb 2008
    Posts
    754
    I use salt, pepper, sometimes worcestershire or lime or lemon juice if I need more fluid in there. Then I beat my meat like a redheaded stepchild and let it sit for about an hour. Usually works. Sometimes with a cheap shoulder cut or something I'll throw the citrus juice on overnight, but that's only when it looks like it could be a tough piece.

  41. #41
    High Desert MTBer
    Reputation: rockerc's Avatar
    Join Date
    Nov 2010
    Posts
    5,118
    Quote Originally Posted by scottap2003 View Post
    I beat my meat like a redheaded stepchild and let it sit for about an hour. Usually works.
    Waaaay TMI!!!

    Best Steakhouse?-mal9xt.jpg
    It's all Here. Now.

  42. #42
    El Gato Malo
    Reputation: Wishful Tomcat's Avatar
    Join Date
    Mar 2009
    Posts
    4,373
    ^^^^rockerc, quit posting selfies.

  43. #43
    Afric Pepperbird
    Reputation: dirt farmer's Avatar
    Join Date
    Mar 2005
    Posts
    4,744
    That one with the bottomless waitresses.

  44. #44
    Binned
    Reputation:
    Join Date
    Nov 2008
    Posts
    24,880
    Quote Originally Posted by dirt farmer View Post
    That one with the bottomless waitresses.
    Where's that??? I'll meet you there in 5 minutes!

  45. #45
    Super Clyde
    Reputation: askibum02's Avatar
    Join Date
    Jul 2005
    Posts
    818
    Ruth's Chris is one of my favorites. I've eaten at Morton's in Chicago and I wasn't impressed. If I'm out and about I'll usually just hit up Texas Roadhouse and get a rib-eye. The best is at home though. I just picked up a couple grass fed rib-eyes at Trader Joe's that look absolutely divine. I brush a little coconut oil, salt and pepper on them, and viola, awesome steaks!

  46. #46
    mtbr member
    Reputation: PerfectZero's Avatar
    Join Date
    Jul 2010
    Posts
    1,212
    Quote Originally Posted by askibum02 View Post
    Ruth's Chris is one of my favorites. I've eaten at Morton's in Chicago and I wasn't impressed.
    I've been to a few Morton's, and I agree they can be hit or miss for some reason. Ruth's seems to be much more consistent, maybe because of their special ovens.
    buzzes like a fridge

  47. #47
    psycho cyclo addict
    Reputation: edubfromktown's Avatar
    Join Date
    Sep 2010
    Posts
    2,326

    Best Steakhouse?

    Best steak I ever ordered was at The Old Saloon and Livery Stable just North of Paradise Valley, MT. I think it is closed now (building has been there since 1902). For a chain, +1 for Ruth's Chris as being consistently better than average. Local place - Ray's The Steaks in Arlington, VA is quite good.

    Second best steakhouse is my deck... (primary source of beef is an independently owned grocery store in Silver Spring, MD that's been around since the 1940's and another source is Bosak's Choice Meats in Olyphant, PA- they've repeatedly won kielbasa competitions).

    Best Steakhouse?-imageuploadedbytapatalk1372441431.587568.jpg

  48. #48
    U sayin' Bolt ?
    Reputation: knutso's Avatar
    Join Date
    Oct 2008
    Posts
    1,112
    GirlOnBike is right, Fred Steak is GOOD

    I smoke a cast iron skillet in the oven at 550 degrees for 20 mins put a couple steaks on it and put it under the broiler. You HAVE TO have great ventilation, but almost any thickness of steak is done in under 13 mins.

  49. #49
    T.W.O.
    Reputation: mimi1885's Avatar
    Join Date
    Aug 2006
    Posts
    8,167
    Crafts steak house at MGM in Vegas. Good selections.

    Ruth's steak is pretty good but I just don't get the way they do sides. Morton's just too pricey for the most part.

    Best steaks ever are the one I do at home or my restaurant, nice thick, juicy porterhouse that I can share with a few. That and nice thick bone in ribeye, yum.

  50. #50
    mtbr member
    Reputation:
    Join Date
    Jun 2012
    Posts
    46
    Quote Originally Posted by Optimus View Post
    COBilly, you have AJ's Fine Foods available? Expensive, but delicious!!
    No, I'm in Denver. We have a place called Marczyk's that's really good but expensive. If I want something really good though there is a farm about 15 minutes away from me that has free range/grass finished meat. I also get raw milk there. It's all expensive but reallly good and a lot healthier than most chain stores.

  51. #51
    Afric Pepperbird
    Reputation: dirt farmer's Avatar
    Join Date
    Mar 2005
    Posts
    4,744
    Tumalo Feed Company has the best steaks around here.

    I've always wanted to try their Rocky Mountain Oyster appetizers, but I always chicken out!

  52. #52
    Killer b.
    Reputation: The Understater's Avatar
    Join Date
    May 2007
    Posts
    1,504
    I took my wife to a local restaurant called Euro here in Auckland last weekend for her birthday dinner. It belongs to a celebrity chef who hosts and judges the local Masterchef TV program.

    I ordered the venison eye filet with some truffle mashed potatoes..... perfect.

    The steak menu was pretty impressive. From memory, there were only about three options. One was $45, then the next one up was $120 and the top option was from their special ageing room, and simply said P.O.A.

    And this didn't include any sides. Those were extra.

    I christened my own barbeque by cooking a whole eye fillet. I have a searing burner on one side, so I seared the outside and then moved it under the hood with the temperature turned down way low and slow cooked it for about an hour and a half. Removed, let sit for 10 minutes and then sliced an served. My sister in law likes hers cooked through (ugh) while her husband doesn't really care as he doesn't seem to understand the concept of good tasting food. My wife and I like ours medium rare, so the great thing about doing the whole eye filet is the taper. The narrow end cooks through while the big end ends up perfectly medium rare.... and delicious.
    Posting on the basis that ignorance shared is ignorance doubled.

  53. #53
    live long and huck
    Reputation: Optimus's Avatar
    Join Date
    Apr 2012
    Posts
    5,568
    Quote Originally Posted by COBilly View Post
    No, I'm in Denver. We have a place called Marczyk's that's really good but expensive. If I want something really good though there is a farm about 15 minutes away from me that has free range/grass finished meat. I also get raw milk there. It's all expensive but reallly good and a lot healthier than most chain stores.
    That'll work.

  54. #54
    Ride More, Work Less
    Reputation: heyyall's Avatar
    Join Date
    Nov 2011
    Posts
    7,775

    Best Steakhouse?

    Quote Originally Posted by knutso View Post
    GirlOnBike is right, Fred Steak is GOOD

    I smoke a cast iron skillet in the oven at 550 degrees for 20 mins put a couple steaks on it and put it under the broiler. You HAVE TO have great ventilation, but almost any thickness of steak is done in under 13 mins.
    I do something similar. I give the steaks a nice salting on both sides and let them sit at room temp for 30-60 minutes. I fire the oven up to 400 on the convection roast setting. I heat a cast iron skillet or two up as hot as it can go on the gas range. I heavily sear the steak on both sides. I then transfer the steak to a roasting pan and pop it into the oven. I cook to a medium rare - medium temp.

    I make a chimichuri dip to serve along side the steak. Garlic, salt, cilantro, red peppers to the mortar. Thin down with extra virgin olive oil. Delicious!

  55. #55
    That makes me smart
    Reputation: Finch Platte's Avatar
    Join Date
    Nov 2003
    Posts
    13,778
    Quote Originally Posted by 8valvegrowl View Post
    My Weber.

    I rub the steak with a bit o' Montreal Steak Spice and let it sit at room temp for about an hour. My preferred cut is thick cut tenderloin, or sirloin tip cut to about 8 oz, at least 2" thick.

    On a sheet of aluminum foil I put a pat of butter, a dash of Worcestershire sauce (L&P), some Montreal Steak Spice, and chopped onions and mushrooms.

    I tend to let the coals go just past peak heat. Then, I caramelize the onions/shrooms and quick sear the steaks, 2mins per side, each side sees heat twice to crosshatch.

    Then, the steaks go in the oven at a low temp (say 250*) for about 8-10 minutes with the onion/shroom topping. I like them on the rare to medium-rare spectrum.

    Serve with a baked tater and some sauteed haricot vert. Guaranteed pleaser.

    I grill year-round here in VT...I just love cooking, but the grill is my favorite technique.
    I love you.
    "I can almost smell the alcohol oozing from that post."

    mtnbkrmike

    A global map of winds. Pretty cool.

  56. #56
    Self Appointed Judge&Jury
    Reputation: DIRTJUNKIE's Avatar
    Join Date
    Oct 2000
    Posts
    29,491
    This thread should have a warning label in the title. Warning: Not to be opened after 8:00 p.m. or before 3:00 p.m. It's 1:00 in the morning and I have a hankering for a steak after reading through this.
    Quote Originally Posted by targnik View Post
    So I shoot off all full of bravado, hit this wee booter - grabbing some air, then I land - leading into a greasy rut.

  57. #57
    Binned
    Reputation:
    Join Date
    Nov 2008
    Posts
    24,880
    Quote Originally Posted by DIRTJUNKIE View Post
    This thread should have a warning label in the title. Warning: Not to be opened after 8:00 p.m. or before 3:00 p.m. It's 1:00 in the morning and I have a hankering for a steak after reading through this.
    DJ, there's absolutely, positively nothing wrong with some late, late night grillin'!

    The real warning should have been: "Keep steaks in stock at all times because you may need one at any given moment".

  58. #58
    Self Appointed Judge&Jury
    Reputation: DIRTJUNKIE's Avatar
    Join Date
    Oct 2000
    Posts
    29,491
    Quote Originally Posted by Hawg View Post
    DJ, there's absolutely, positively nothing wrong with some late, late night grillin'!

    The real warning should have been: "Keep steaks in stock at all times because you may need one at any given moment".
    So true and I'm in the moment living proof. Here it
    is 8:00 a.m. the morning after and I'm still yearning for a steak with none on hand.
    Quote Originally Posted by targnik View Post
    So I shoot off all full of bravado, hit this wee booter - grabbing some air, then I land - leading into a greasy rut.

  59. #59
    Binned
    Reputation:
    Join Date
    Nov 2008
    Posts
    24,880
    Quote Originally Posted by DIRTJUNKIE View Post
    So true and I'm in the moment living proof. Here it
    is 8:00 a.m. the morning after and I'm still yearning for a steak with none on hand.
    Well I have little bit of good news for you... It's now that "steak & eggs" time of the day and I'm sure some places around town are serving this combo up at this very moment.
    Attached Images Attached Images  

  60. #60
    Self Appointed Judge&Jury
    Reputation: DIRTJUNKIE's Avatar
    Join Date
    Oct 2000
    Posts
    29,491
    Quote Originally Posted by Hawg View Post
    Well I have little bit of good news for you... It's now that "steak & eggs" time of the day and I'm sure some places around town are serving this combo up at this very moment.
    Dude your killing me, steak and eggs are a close second to sex with me.
    Quote Originally Posted by targnik View Post
    So I shoot off all full of bravado, hit this wee booter - grabbing some air, then I land - leading into a greasy rut.

  61. #61
    Binned
    Reputation:
    Join Date
    Nov 2008
    Posts
    24,880
    Quote Originally Posted by DIRTJUNKIE View Post
    Dude your killing me, steak and eggs are a close second to sex with me.
    Wow, learning much here today...

  62. #62
    live long and huck
    Reputation: Optimus's Avatar
    Join Date
    Apr 2012
    Posts
    5,568
    Quote Originally Posted by DIRTJUNKIE View Post
    Dude your killing me, steak and eggs are a close second to sex with me.
    Um, clarify please. We should consider steak and eggs much like having sex with DJ? Or, in DJ's opinion, steak and eggs is almost as good as sex?

    I need to know, right now, before my steak and eggs get cold.

  63. #63
    Binned
    Reputation:
    Join Date
    Nov 2008
    Posts
    24,880
    ^ ^

    Opti: Normally, you would be out riding after your steak and egg breakfast, I'm sure.

    DJ, if you hurry on over, I'll save the last bite of steak for you!
    Attached Images Attached Images  

  64. #64
    live long and huck
    Reputation: Optimus's Avatar
    Join Date
    Apr 2012
    Posts
    5,568
    Quote Originally Posted by Hawg View Post
    Normally, you would be out riding after your steak and egg breakfast, I'm sure.
    Or just roll over and go back to sleep. Steak and eggs are kinda like that for me.

  65. #65
    Self Appointed Judge&Jury
    Reputation: DIRTJUNKIE's Avatar
    Join Date
    Oct 2000
    Posts
    29,491
    Let me clarify my bewildering statement. Let's see I would say sex is first with steak and eggs second. But sometimes you just can't get either one. This video should confirm how I feel right now. Wile E. Coyote vs Road Runner - YouTube
    Quote Originally Posted by targnik View Post
    So I shoot off all full of bravado, hit this wee booter - grabbing some air, then I land - leading into a greasy rut.

  66. #66
    live long and huck
    Reputation: Optimus's Avatar
    Join Date
    Apr 2012
    Posts
    5,568
    I must say, DJ, that a part of me is disappointed. I was secretly hoping that steak and eggs was much like sex with you. Being as you ARE THE SCARIEST MEMBER IN OC, and I'll bet that you sure can ravage a fella. Oops, wrong thread. Rookie mistake.

  67. #67
    Self Appointed Judge&Jury
    Reputation: DIRTJUNKIE's Avatar
    Join Date
    Oct 2000
    Posts
    29,491
    You must spread some reputation around before giving it to Optimus again. +Rep.
    Quote Originally Posted by targnik View Post
    So I shoot off all full of bravado, hit this wee booter - grabbing some air, then I land - leading into a greasy rut.

  68. #68
    T.W.O.
    Reputation: mimi1885's Avatar
    Join Date
    Aug 2006
    Posts
    8,167

    Best Steakhouse?

    Quote Originally Posted by DIRTJUNKIE View Post
    This thread should have a warning label in the title. Warning: Not to be opened after 8:00 p.m. or before 3:00 p.m. It's 1:00 in the morning and I have a hankering for a steak after reading through this.
    Fine, it has the same effect on me as I've been having steaks for the last two days.
    I made the yesterday a Rossini.

    Filet with truffle burre blanc risotto sautéed mushroom seared foie gras, yes I've got some starched up( unfortunately, I had to freeze it) top with Pinot noir reduction and double blanched garlic. Yum, that small snack size plate packed about 1000 calories



    Sent from my iPad using Tapatalk HD
    Last edited by mimi1885; 06-29-2013 at 05:55 PM.

  69. #69
    banned
    Reputation:
    Join Date
    Sep 2012
    Posts
    2,416
    Mimi wins.. That looks delicious.

  70. #70
    T.W.O.
    Reputation: mimi1885's Avatar
    Join Date
    Aug 2006
    Posts
    8,167
    Ha ha, I was going to post this last night but I consider DJ a dear friend so I let him off easy

  71. #71
    banned
    Reputation:
    Join Date
    Sep 2007
    Posts
    7,939
    Quote Originally Posted by Hawg View Post
    Been to Ruth Cris in Beverly Hills. Good but not necessarily the best I'd ever had. Can't really recall the best but it sounds like I will be enjoying a serious contender at Opti's place this Fall. Oh, yeah...
    Where's the Beef? How do they get grass fed cows in AZ, nuthin but cactus, coyotes and Chupacabra's down there.

  72. #72
    banned
    Reputation:
    Join Date
    Sep 2007
    Posts
    7,939
    Quote Originally Posted by Optimus View Post
    Optimus steak. Multiple orgasm.

  73. #73
    banned
    Reputation:
    Join Date
    Sep 2007
    Posts
    7,939
    I've done quite a few New Yorks on the Barbie... do like the Montreal seasoning on the meat, lightly sprinkled, and I do like to marinate the seasoning for 2 to 3 hours at room temp before putting on a gas BBQ... Usually try to keep the heat on high first 4 minutes to sear in the juices, on both sides, but need to keep the flames down so it doesn't blacken the surface, then do each side another 5 to 7 minutes on a low to medium low flame, depending on the thickness, usually about 1.5" thick. GF likes to drown hers in A-1 Thick and Hearty steak sauce, I like mine either served straight up, or with only a bit of A-1 regular. I agree, for the most part, that a good piece of steak should not be drowned in sauce, but that while manning the BBQ, I should be drowning in a good cold micro brew, preferably an IPA before the meal. I like about 1/2" to 1/4" of raw red in the middle of the cut. Meat continues to cook for a bit off the grille, in my observation, especially Tri Tip roasts.


    As for places to go, the one in Nipomo lives up to the ratings, as well as Harris Ranch on I-5... you get what you pay for.

  74. #74
    live long and huck
    Reputation: Optimus's Avatar
    Join Date
    Apr 2012
    Posts
    5,568
    Quote Originally Posted by Boyonadyke View Post
    Where's the Beef? How do they get grass fed cows in AZ, nuthin but cactus, coyotes and Chupacabra's down there.
    They herd it up from Brazil. Actually, they drive it up, in an air conditioned truck, gotta keep it tender.

  75. #75
    Self Appointed Judge&Jury
    Reputation: DIRTJUNKIE's Avatar
    Join Date
    Oct 2000
    Posts
    29,491
    Quote Originally Posted by mimi1885 View Post
    Ha ha, I was going to post this last night but I consider DJ a dear friend so I let him off easy

    Ha,ha thank's mimi I had a hard enough time trying to sleep last night. This would have sent me over the top, that looks incredible.
    Last edited by DIRTJUNKIE; 06-29-2013 at 10:11 PM.
    Quote Originally Posted by targnik View Post
    So I shoot off all full of bravado, hit this wee booter - grabbing some air, then I land - leading into a greasy rut.

  76. #76
    Afric Pepperbird
    Reputation: dirt farmer's Avatar
    Join Date
    Mar 2005
    Posts
    4,744
    Quote Originally Posted by mimi1885 View Post
    Fine, it has the same effect on me as I've been having steaks for the last two days.
    I made the yesterday a Rossini.

    Filet with truffle burre blanc risotto sautéed mushroom seared foie gras, yes I've got some starched up( unfortunately, I had to freeze it) top with Pinot noir reduction and double blanched garlic. Yum, that small snack size plate packed about 1000 calories



    Sent from my iPad using Tapatalk HD
    Is your Executive Chef-ness the reason you have a quiver of $5,000 bikes?? Can we see that photo again of your insane amount of quality bikes?? Pretty please?

  77. #77
    T.W.O.
    Reputation: mimi1885's Avatar
    Join Date
    Aug 2006
    Posts
    8,167
    Quote Originally Posted by dirt farmer View Post
    Is your Executive Chef-ness the reason you have a quiver of $5,000 bikes?? Can we see that photo again of your insane amount of quality bikes?? Pretty please?
    Ha ha, yep cooking lots of them steaks, to get one bike It's kinda of cool if I want to I don't have to eat out much, but unfortunately I still do.

    You mean this pic? By the way I resized the pic. Sorry tapatalk really host big pic.

  78. #78
    007
    007 is offline
    b a n n e d
    Reputation: 007's Avatar
    Join Date
    Jun 2005
    Posts
    6,199
    I'm a little late to the meat-fest that is this thread but I just had one of the most unusual steaks I've ever had while in Vegas. It was a smoked prime rib. I wish I could have taken a pic of it, but I was at a dinner with a potential employer so didn't want to be too tourist.

    Was really, really good though . . . came out under a glass dome filled with smoke, served with a size of demi glace, crystalized horseradish and creamed horseradish. Was a pretty good steak. Certainly not the best I've ever had, but pretty damn good.

    I certainly enjoy homemade steaks the best, and make mine very very simply . . . start with dry-aged, Prime, bone-in ribeye, 1.5-2" thick. Bring to room temp (~1 hr), dust with ground sea salt, coarse ground pepper, onion and garlic powder then grill ~7-8 minutes per side. Few things I've learned along the way . . . start with a HOT grill, fully to temp, NEVER turn a steak more than once (hatch marks don't make it taste any better), and open the grill 3 times: once to put the steak on, once to turn it, and once to take it off. Thats it. Then let the steak rest for ~10 minutes, covered, before you stuff your face. If done right, should be about med-rare.

    I've also come across a few decent marinades, but marinades for steak should be reserved for substandard cuts of meat.
    Alcohol may lead nowhere, but it sure is the scenic route!

  79. #79
    T.W.O.
    Reputation: mimi1885's Avatar
    Join Date
    Aug 2006
    Posts
    8,167
    Quote Originally Posted by 007 View Post

    I certainly enjoy homemade steaks the best, and make mine very very simply . . . start with dry-aged, Prime, bone-in ribeye, 1.5-2" thick. Bring to room temp (~1 hr), dust with ground sea salt, coarse ground pepper, onion and garlic powder then grill ~7-8 minutes per side. Few things I've learned along the way . . . start with a HOT grill, fully to temp, NEVER turn a steak more than once (hatch marks don't make it taste any better), and open the grill 3 times: once to put the steak on, once to turn it, and once to take it off. Thats it. Then let the steak rest for ~10 minutes, covered, before you stuff your face. If done right, should be about med-rare.

    I've also come across a few decent marinades, but marinades for steak should be reserved for substandard cuts of meat.
    You had me at dry-age

    I used to order them at my other restaurant. It's the weirdest beef order though, I'd place the order then they'd weight the ribeye ball and "cotton candy room"(that's what the room smell like) it went, and 4 weeks later I'd get that ball of ribeye.

    Any seasoning is good some dry, wet or marinade no seasoning is just a crime.

  80. #80
    banned
    Reputation:
    Join Date
    Sep 2007
    Posts
    7,939
    Well, it seems there have been multiple orgasms in this thread, right Mods?

  81. #81
    mtbr member
    Reputation:
    Join Date
    Jan 2013
    Posts
    159
    Del Friscos

  82. #82
    T.W.O.
    Reputation: mimi1885's Avatar
    Join Date
    Aug 2006
    Posts
    8,167
    Nice T-Bone with raw egg, yum too. No seasoning needed for this one.

  83. #83
    T.W.O.
    Reputation: mimi1885's Avatar
    Join Date
    Aug 2006
    Posts
    8,167
    I'm sure he would not mind.

  84. #84
    mtbr member
    Reputation:
    Join Date
    Jan 2013
    Posts
    159
    I wish I could feed my dogs this good!!

  85. #85
    T.W.O.
    Reputation: mimi1885's Avatar
    Join Date
    Aug 2006
    Posts
    8,167
    Quote Originally Posted by mcrn12 View Post
    I wish I could feed my dogs this good!!
    He gets that once a year on the same day of the year

  86. #86
    thread crapper
    Reputation:
    Join Date
    Feb 2008
    Posts
    754
    I wanna know how you got that pic! I can't imagine very many dogs that wouldn't go nuts with a steak placed in front of them!

  87. #87
    007
    007 is offline
    b a n n e d
    Reputation: 007's Avatar
    Join Date
    Jun 2005
    Posts
    6,199
    I could do the same with my dogs as well. There might be a puddle of drool on the ground, but they definitely would sit and wait until I told them otherwise. If I gave my dogs steak though, I'd be cleaning up a huge mess for days. My dogs' stomachs' are not used to raw meat in such volume. Small bites, no problem . . .but a whol steak? No way.
    Alcohol may lead nowhere, but it sure is the scenic route!

  88. #88
    T.W.O.
    Reputation: mimi1885's Avatar
    Join Date
    Aug 2006
    Posts
    8,167

    Best Steakhouse?

    I do raw feeding with the German Shepard but kibbles for the other 2. Too much work raw feeding for 3 different size dogs.

    From time to time I enjoy some raw beef myself. One of my favorite Korean dish is the seasoned aw beef with Asian pear top with raw eggs, I usually skip the eggs. It's awesome.

  89. #89
    007
    007 is offline
    b a n n e d
    Reputation: 007's Avatar
    Join Date
    Jun 2005
    Posts
    6,199
    I LOVE steak carpaccio . . .
    Alcohol may lead nowhere, but it sure is the scenic route!

  90. #90
    Ho'lier than thou
    Reputation: Katz's Avatar
    Join Date
    Jan 2012
    Posts
    1,706
    Quote Originally Posted by mimi1885 View Post
    ...One of my favorite Korean dish is the seasoned aw beef with Asian pear top with raw eggs, I usually skip the eggs. It's awesome.
    I love this raw beef served in a rice bowl with marinated veggies. Good stuff.

    I tried an Ethiopian restaurant during my recent stay in Phoenix. They served a raw beef dish also. It was good, but I like Korean version better.

  91. #91
    mtbr member
    Reputation:
    Join Date
    Aug 2005
    Posts
    1,969
    Peter Luger's, Brooklyn, NY

    1 inch thick bacon and the best steak I've ever had.
    2016 Santa Cruz Hightower 29er
    2016 Chromag Surface 27.5+
    2013 Transition TransAM 29er

Similar Threads

  1. free steaks: outback steakhouse
    By Waltah in forum General Discussion
    Replies: 3
    Last Post: 08-25-2011, 12:06 AM

Members who have read this thread: 0

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •