Steaks

Mikey081057

Here is an article opining the best steakhouses by state for your reviews.

http://news.yahoo.com/the-best-steakhouse-in-every-state-and-dc-141230154.html

ZLTFUL

Well, I can't fault their choice in Iowa...Archie's is the **** and was one of the things I was really looking forward to when I thought I would be relocating to that area.

And although I can't really comment on their choice for Missouri, I personally think the best steak in Missouri comes not from a steakhouse but a more modern concept restaurant in Gram & Dun...

ZLTFUL

Really, Polk... s h i z is censored? Wow.

Mikey081057

But you can say slnit

tonyb

Count me in the meat eaters category. Just the smell alone is enough to drive me wacko.
Sometimes the best meat is at off the wall places. I have a sushi place by me that has the best rack of lamb you'll ever throw down your throat, go figure.

Mikey081057

Been to Berns in Tampa and Murray's in Minneapolis recently both were very good and highly recommended... I rate the quality of the food , service and beverages and do not include price in my ratings as I didn't have to pay...

westmassguy

Have to disagree with their NYC choice. Peter Lugers is the best, hands down. The waiters can be a bit snarky, but I would be also if I had to work in Williamsburg till all hours. It's a converted German Beer Hall, not Le Cirque.

Mikey081057

westmassguy wrote: »

Have to disagree with their NYC choice. Peter Lugers is the best, hands down. The waiters can be a bit snarky, but I would be also if I had to work in Williamsburg till all hours. It's a converted German Beer Hall, not Le Cirque.

Haven't been to Keen's but yes Peter Luger's is awesome. I guess they refused to overcook his steak so he ragged them on the review. But if Keen's is on a par with Luger's it could be good.

westmassguy

Keen, Palm, Palm II, Smith and Wolensky's are all good, but the PL ages their own beef, and it just melts in your mouth.

tonyb

I would never include price as a condition of quality. Quality costs money, we all know that....and I don't mind paying for quality.

I do mind paying for a standard of assumed quality and not receiving it though. I won't pay top dollar for a choice cut of meat that some lower Steakhouses want to pan off on you as Prime.

Like audio, when it comes to good steak everything matters in the chain. How it's raised, what it's fed, butchered, aged, seasoned, cooked....if they played jazz music to lull them to sleep every night.

That all costs money to do, and not anywhere near the junk you'll get at your mass market grocery chain.

cstmar01

I've been to Carnevor for the one in WI and while it's good I thought some others were just as good/better. However I will say one of our executives goes there so much he has his own knife set they gave him as he's in there at least twice a week lol. Oh and this was the place I bought a $110.00 2 oz. pour of tequila....ops....

motorhead43026

@ Tony, I agree, and there is nothing like a well prepared piece of beef. My favorite bone in rib eye medium rare.

You can't beat good meat.....pun intended.

lightman1

I've been to the Barn in Raleigh. Powerful good eatin' in a laid back atmosphere. Like Tony, I don't mind paying for quality cuts.
Ryan and Robin dragged me to Johnny's . Really good fare there. Ryan ordered chicken nuggets and fries.
I slapped him silly.

txcoastal1

I love a good medium rare steak but I grit my teeth every time when my wife orders a $50+ cut well done .
Other than the atmosphere Salisbury steak at Luby's would have sufficed her pallet .

This makes grillin' steaks at home a pain. I have learned to just take a thick filet, butterfly it, grill both sides, then lay it open over the fire before serving hers.

I drink 2 beers cooking hers before even placing mine on the grill

Mikey081057

Tony this is impressive as well

http://www.bernssteakhouse.com/Berns-Wine-Cellar

OleBoot

Mikey081057 wrote: »

Tony this is impressive as well

http://www.bernssteakhouse.com/Berns-Wine-Cellar

I ate at Berns quite a few times some years ago (on the company dime) while working on a project down there, and the steaks are very good, and the wine list blows you away. Also liked their little after dinner room, where I sat and quaffed a few too many cognacs. I did think the place had an air of fallen glory about it, though, and the attitude was rather pompous.

In NYC, I like Gallaghers (except it's in NYC!), and in D.C., Bobby Van's place is good.

steveinaz

The "Mesquite Tree" and "Daisy Maes" are in Cochise county. Both family owned, and I think Daisy's finally closed. Daisy Maes was built in the late 1800's and served as a jail and later a post office for then "Camp Huachuca." Both restuarants cook steaks on open fire mesquite wood. Need I say more?

If you've never cooked steaks over a wood fire, you haven't lived.

decal

Am I the only person in the world that finds these "best" lists ludicrous?

Mikey081057

decal wrote: »

Am I the only person in the world that finds these "best" lists ludicrous?

I just find them to be information... I don't in everything they say... Just like to see how many of them I might have experienced and see how they stack up to my favorites.

Mikey081057

BTW just ordered my holiday rib roast from Allen Bros... they have a special running thru today where if you order like $189 you get some free filets

tonyb

Mikey081057 wrote: »

Tony this is impressive as well

http://www.bernssteakhouse.com/Berns-Wine-Cellar

Hmmm. gotta say bro, not that impressed. Pretty skimpy on the Italian wines of quality. Too much sweet wines. For a steak house, you have to have some solid Borolo's, Cabs, Pinot's..... Lots of what I saw minus a couple are low rung wines you can get at the liquor store for 22-30 bucks a bottle.

Though I must admit, whenever I can I bring my own and pay the cork fee. A 100 buck bottle I buy will be 250-300 in a Steakhouse or similar higher end joint. I hate also paying for a glass of wine what I know I can buy the whole bottle for. Bringing my own wine has cut down on my dinner bills by half, no lie. Booze was always more than the food, somethin' isn't right about that.

Mikey081057

tonyb wrote: »

Mikey081057 wrote: »

Tony this is impressive as well

http://www.bernssteakhouse.com/Berns-Wine-Cellar

Hmmm. gotta say bro, not that impressed. Pretty skimpy on the Italian wines of quality. Too much sweet wines. For a steak house, you have to have some solid Borolo's, Cabs, Pinot's..... Lots of what I saw minus a couple are low rung wines you can get at the liquor store for 22-30 bucks a bottle.

Though I must admit, whenever I can I bring my own and pay the cork fee. A 100 buck bottle I buy will be 250-300 in a Steakhouse or similar higher end joint. I hate also paying for a glass of wine what I know I can buy the whole bottle for. Bringing my own wine has cut down on my dinner bills by half, no lie. Booze was always more than the food, somethin' isn't right about that.

I think you can only see the wines by the glass on what they have published there... What I was pointing out is that they have a half a million bottles in their cellar...6800 different selections....I am sure they have something you would like.

motorhead43026

I came from a family of restaurateurs. You make your money on booze and fountain drinks. Very little profit is from actual food.

Mikey081057

The tour

https://www.youtube.com/watch?v=2lrGRnRx0nk

tonyb

motorhead43026 wrote: »

I came from a family of restaurateurs. You make your money on booze and fountain drinks. Very little profit is from actual food.

Having spent a few decades in the industry myself, I can attest to that. Usually you want to triple your food costs. Except food in general entails lots of labor and waste. Booze or fountain drinks don't.

tonyb

Mikey,
I hit their Italian wines by the bottle, not by the glass. By the glass wines are always the lower rung stuff anyway. I'll try and locate the cabs.

Ok, got it....

http://www.bernsfinewines.com/scan/MM=d7256cb0c985b2771cb783b8a5195fef:40:49:10?mv_more_ip=1&mv_nextpage=results&pf=sql&varietalid=&regionid=2295&countryid=CB

Their California Cabs are mediocre at best and not on par with a great steak imho. I know what they are trying to do though. Keep the wine list reasonable price wise to accompany the menu. I'd be surprised if they don't have a reserve wine list, most places do. That's where all the gems are hiding.

tonyb

http://www.bernsfinewines.com/scan/MM=2528eef8a59cf4f82658a1690ff1ea05:0:9:10?mv_more_ip=1&mv_nextpage=results&pf=sql&countryid=IT&varietalid=

AHH, did a search by region and hit up Italy. They have some nice Brunello's at very reasonable prices. Not much in the way of Borolo's though. Some of those Italian wines though are priced very well, only about 20-30 bucks over retail. Had to laugh at one bottle I know I can get locally for 120 bucks....and it's over 400 on their menu. That's why I bring my own. You should too, the mark up alone is the price of dinner.

I'll have to give their steaks a whirl when I'm out that way.

Mikey081057

So Bernsfinewines.com might be affiliated as a retail mailorder store... But there is no list of the berns steakhouse restaurant. There retail store looks to be limited as I only saw 95 california wines on that list. They have a half a million bottles on hand and almost 7000 different varieties. That website does not seem to have near that many.

Watch the tour

footwedge

txcoastal1 wrote: »

I love a good medium rare steak but I grit my teeth every time when my wife orders a $50+ cut well done .
Other than the atmosphere Salisbury steak at Luby's would have sufficed her pallet .

This makes grillin' steaks at home a pain. I have learned to just take a thick filet, butterfly it, grill both sides, then lay it open over the fire before serving hers.

I drink 2 beers cooking hers before even placing mine on the grill

Felt your pain for many years until I finally trained the DW wife to try my mr ribeye.
Now she loves them. Her mother is a lost cause.

deronb1

Wife and i went to a casino in Niagra. Had a steak at a place called the Western Door. Best damn steak I ever had.

[Deleted User]

txcoastal1 wrote: »

I love a good medium rare steak but I grit my teeth every time when my wife orders a $50+ cut well done .
Other than the atmosphere Salisbury steak at Luby's would have sufficed her pallet .

This makes grillin' steaks at home a pain. I have learned to just take a thick filet, butterfly it, grill both sides, then lay it open over the fire before serving hers.

I drink 2 beers cooking hers before even placing mine on the grill

I feel your pain. Prime cut. Aged bone in Rib eye.
I have close family that claims to be steak masters. Took them out and grilled out home. Drown it in A1 or H57. Lol. WTF. So what I do now. Aged ribeye for me, grill any meat for them.

Steak shops. I have been to a few. Best is grilled at home for me. Not to degrade, that's just me. But, in Dallas people rave about Nic and Sam's.

Michelin rating or not. Tried enough to not care.

Halen