Clearly plagiarizing Gatogordo most important AR thread.

What are the best steakhouses anywhere in the world?

My best has been Peter Luger. Excellent steak with terrible steak sauce. So I always eat steak there without any A1 as they don't have A1. I would give Peter Luger an A. Best time to go is afternoons if you don't have a reservation. Now Williamsburg is all hipster and NYC super safe so no safety issues.

Mike

Best doesn't necessarily mean famous.

quote:

Originally posted by Grenadier:
Best doesn't necessarily mean famous.

+1

Mike

FWIW I've eaten at Peter Lugar's several times over the years and flat don't know what all the fuss is about. Yeah, the steak is okay, service can be snotty, but near or the best in the country. Not to me, not close. Living on a reputation. Cognitive dissonance, everyone says how great it is, so it must be.

Bern's in Tampa is the same way. Great wine list, but the wine is served too cold. Steaks were fair at best. Like dining in a cave, great if you're a bat or with a close female friend other than your wife.

I don't claim to be an expert, because I usually eat several other kinds of food in preference to steaks (which we cook at our house quite often) but Pappa's Steakhouse in Dallas serves a damn fine steak, quite a bit better than the two I mentioned above IMO.

La Pulperia - Montevideo - simply awesome!

Black and Blue - Vancouver BC.

quote:

Originally posted by Gatogordo:
FWIW I've eaten at Peter Lugar's several times over the years and flat don't know what all the fuss is about. Yeah, the steak is okay, service can be snotty, but near or the best in the country. Not to me, not close. Living on a reputation. Cognitive dissonance, everyone says how great it is, so it must be.

Bern's in Tampa is the same way. Great wine list, but the wine is served too cold. Steaks were fair at best. Like dining in a cave, great if you're a bat or with a close female friend other than your wife.

I don't claim to be an expert, because I usually eat several other kinds of food in preference to steaks (which we cook at our house quite often) but Pappa's Steakhouse in Dallas serves a damn fine steak, quite a bit better than the two I mentioned above IMO.

I agree on Berns.

Will try Pappa's next time I am in Dallas.

Mike

Bohannon's in San Antonio.
Pappas in Houston.
Nino'S in Houston has a fantastic bone-in Veal chop.
My house.

In MHO, if a cow (beef) steak needs steak sauce, something is WAY wrong with it !
Steak sauce is used to cover up a poorly cooked or bad piece of meat---OR for one other reason.

quote:

Originally posted by Texas Killartist:
Bohannon's in San Antonio.
Pappas in Houston.
My house.

In MHO, if a cow (beef) steak needs steak sauce, something is WAY wrong with it !
Steak sauce is used to cover up a poorly cooked or bad piece of meat---OR for one other reason.

I get criticized a fair bit for my love of A1 and to a lot of steak aficionados I am committing heresy. They are right.

I also like cooking steaks at home - its doing all the sides and the salad and all that at times gets tiring.

I have to give two chains - Texas de Brazil and Fogo de Chao high marks - like a solid B. The salad bar and variety of meats at the Brazilian steaks places is great.

Mike

Doe's in Greenwood, Mississippi!

La Cabrera in Buenos Aires.

Mastro's Ocean Club in Las Vegas.

Old Homestead in New York City.

George

I don't know that it is so much the steak house as the steak they are cooking. I do pan-seared and oven finished filets pretty consistently with a simple pepper-kosher salt- granulated garlic rub that are pretty darned good, but this is just choice angus from the grocery store. Very good, but never memorable.

quote:

I get criticized a fair bit for my love of A1 and to a lot of steak aficionados I am committing heresy. They are right.

NO, they aren't right. It's your mouth and your steak and you should be able to enjoy it however you like. I get REAL tired of people telling me how to eat food.

I like a good steak both ways, most of the time, I'll eat it without sauce, but, often, after I've eaten part of it, I'll add some sauce. FWIW I love London Pub Steak and Chop Sauce (hard to find, so I recently bought a case from Walmarts on line)and also Tabasco Steak Sauce, among others. A1 is good too.

BTW I grew up eating steak at the original Ruth's Cris in New Orleans and, even tho they are now a chain, they serve some good steaks.

Morton's ain't bad either, but I don't think they're quite as good as the others I've mentioned.

quote:

Originally posted by Bill/Oregon:
I don't know that it is so much the steak house as the steak they are cooking. I do pan-seared and oven finished filets pretty consistently with a simple pepper-kosher salt- granulated garlic rub that are pretty darned good, but this is just choice angus from the grocery store. Very good, but never memorable.

The quality of the meat certainly has a great deal to do with it, but most steak houses serve wet or dry aged beef (often passing wet aged off as dry aged, which costs more). This not only increases the tenderness but changes the taste. Very few people have ready access to wet or dry aged beef and most of those who do, don't want to pay the costs, which can be substantial per pound.

After the meat, there is really one more big factor that causes home steaks to be unlike steakhouse steaks, and that is the temperature of the grill. Very few home grills will get as hot as the heavy duty grills used by many steakhouses. The sear makes a lot of difference in the final product.

Most people who know steaks say to use only salt and pepper on the outside. I use only salt, but that's me and if someone wants to use garlic or whatever, it's their steak, go for it.

Finally, many people don't let the meat rest for at least 5 minutes before serving.

I love steak and have had fortune to eat at many high end steak houses around the country.

Mr. Lester's at Cypress Bayou Casino in Charenton, LA is my all time favorite.

Their bone in ribeye is the best.

Morton's, Smith and Wollensky, Pappas, Ruth Chris, Taste of Texas, Shulas, etc. etc are all varying degrees of good and some great, but Lester's is my place.

Salt and pepper or a peppercorn crust, no steak sauce, no fancy toppings, tender but not too tender, I hate a mushy steak.

My steaks are not half bad either.

Keen's and you should try the mutton chop and the old homestead.

Does lamb steak count?

It does if it is a steakhouse. http://www.keens.com/OurMenus/Dinner/ get it with a slab of bacon.

quote:

Originally posted by Gatogordo:
FWIW I've eaten at Peter Lugar's several times over the years and flat don't know what all the fuss is about. Yeah, the steak is okay, service can be snotty, but near or the best in the country. Not to me, not close. Living on a reputation. Cognitive dissonance, everyone says how great it is, so it must be.

Bern's in Tampa is the same way. Great wine list, but the wine is served too cold. Steaks were fair at best. Like dining in a cave, great if you're a bat or with a close female friend other than your wife.

I don't claim to be an expert, because I usually eat several other kinds of food in preference to steaks (which we cook at our house quite often) but Pappa's Steakhouse in Dallas serves a damn fine steak, quite a bit better than the two I mentioned above IMO.

Re-reading post made me think. I have steak at home and when I want to eat steak out I go to the Brazilian steak houses. This is when I am eating steak alone.

Every other time I have steaks it with a group. So to a large degree steakhouses involve a group activity. When I am in Dallas by myself - I am will drive to Fort Worth and go to Angelos or go to Grapevine and eat at Mi Dia.

So Steakhouses for me have normally involved group activity and I will say the group does have a impact on my subjective feel for the meal.

Mike

quote:

drive to Fort Worth and go to Angelos

Damn, man, to each his own, but you're leaving Dallas to go eat Q at Angelo's? While FW has some decent Q, there are at least half a dozen spots that are better in Dallas than any in FW, especially Pecan Lodge, which, at this time, I rank as #1 in the state.

In no particular order:

Carnevino----Las Vegas

Gramercy Park----Manhattan

Don Julio----Buenos Aires

Studio---Montage Hotel, Laguna Beach


Somewhat related: restaurants/bars with the best views: Carnealian Room, B of A Building, San Francisco.

quote:

Originally posted by Gatogordo:

quote:

drive to Fort Worth and go to Angelos

Damn, man, to each his own, but you're leaving Dallas to go eat Q at Angelo's? While FW has some decent Q, there are at least half a dozen spots that are better in Dallas than any in FW, especially Pecan Lodge, which, at this time, I rank as #1 in the state.

I like Angelos - Normally I stay in between Dallas and FW - close to DFW. I am also looking at real estate in FW.

Why in TX - steak is second thought to BBQ. In LA steak is second thought to good cajun food. In NYC I am eating steak. Most other places in US I am eating steak.

Mike

Best steak I ever had was at a place called "The Zeischang Bar + Grill" in Noack,Tx. Been gone now for years.The outside looked like a dive but when you went in it was like the Longbranch,only better. Oak bar with brass rail,huge mirror behind the bar,every inch of wall space was covered by head mounts. You went into the back to the restaurant area + the salad bar was an iced down claw foot bathtub.You could get a 32 oz.steak with baked potato + unlimited salad for $13.95.This was in 1980,still one helluva a bargain for the quality. I will also add that Hill's Cafe on South Congress here in Austin does a good steak.

Gato's comment about dry aging or wet aging prompted a rather grotesque memory. In 2012 we were attempting to "dry age" -- turn into biltong -- two buffalo. The rains came and we packed up some half cured biltong into big bags for the trip out before the roads closed.

Later that week I saw the guys banging the pieces of biltong against the ground on big blue tarps to knock the maggots out.

I love steak, but fresh isn't bad either.

The girlfriend (now wife) and I eat ALOT of venison. We DO NOT buy ground meat at the store.
I age all my venison. I believe it makes a BIG difference. I'm saving this year's heavy aged Elk T-bones for special occasions.
I doubt you can buy anything like it at any steakhouse.

quote:

Originally posted by Texas Killartist:
The girlfriend (now wife) and I eat ALOT of venison. We DO NOT buy ground meat at the store.
I age all my venison. I believe it makes a BIG difference. I'm saving this year's heavy aged Elk T-bones for special occasions.
I doubt you can buy anything like it at any steakhouse.

Hmmmm, if you're lacking a fourth at bridge or you need someone to fill in at one of your special occasions, I can be had.

quote:

Originally posted by MikeBurke:
I love steak and have had fortune to eat at many high end steak houses around the country.

Mr. Lester's at Cypress Bayou Casino in Charenton, LA is my all time favorite.

Their bone in ribeye is the best.

Morton's, Smith and Wollensky, Pappas, Ruth Chris, Taste of Texas, Shulas, etc. etc are all varying degrees of good and some great, but Lester's is my place.

Salt and pepper or a peppercorn crust, no steak sauce, no fancy toppings, tender but not too tender, I hate a mushy steak.

My steaks are not half bad either.

I've never heard of the Casino steak place, but I'll really try to stop when I go to Grand Isle sometime. Thanks for the tip.

I keep thinking I'll buy a place down there, either on the Island or somewhere on the coast, but with the swamp sinking and the seas rising, I've been kind of hesitant.

Is there still a Cattleman's Steakhouse in Ft. Worth?

When I was growing up in Dallas in the '60s, that was THE place to go.

I like many of the places already mentioned. If you are ever in central Wyoming, try Svilar's in Hudson, WY (population 458); I've been hearing about it since I moved here four years ago and finally got a chance to try it last week. It was great!

I am also a big fan of Cattlemen's Steakhouse in Oklahoma City.

One of the best steaks I had was at a place called Diamond Lil's in Salt Lake City. That was many years ago. Had a filet at a little place (don't recall the name) in Johannesburg that was fabulous when enjoyed with the local wines.

Agree about Cattleman's in OKC. It's a one of a kind steak house. Their dry aged bone in ribeye is excellent.

quote:

Originally posted by Gatogordo: I've never heard of the Casino steak place, but I'll really try to stop when I go to Grand Isle sometime. Thanks for the tip.

I keep thinking I'll buy a place down there, either on the Island or somewhere on the coast, but with the swamp sinking and the seas rising, I've been kind of hesitant.

It has been years since I have visited Grand Isle. As a kid, Grand Isle was a big time vacation for us.

There is some great fishing in the Venice, Grand Isle, Cocodrie, Dulac area. Build high and strong.

The casino is about 10 minutes off Highway 90 near Baldwin.

I went to Pappa's in Dallas only once, got a tough New York strip for about $100 and said, "never again". I think the bill for three of us was about $350. Maybe that is why they don't put prices on their website menu.

I also didn't like the faux-Brazilian steak houses. My experience was that their steak cuts weren't up to snuff.

For me Ruth's Chris and III Forks in Dallas are excellent. The service at III Forks was outstanding.

I like my wife to go to Kroger's get some good rib-eye's and then I fire-up the infrared out back. Next thing you know I'm eating the best (value) steak in Dallas.

There is and don't bother! I traveled to FW in 2014 and 2015. My boss wanted to eat at Cattleman's both times. I sent back 4 meals. Tough, stringy low quality meat, poorly cooked. I ended up eating shrimp cocktail for dinner. We ended up eating at Bob's downtown across from the convention center. Outstanding!

quote:

Originally posted by Nitro Express:
Is there still a Cattleman's Steakhouse in Ft. Worth?

When I was growing up in Dallas in the '60s, that was THE place to go.

Berns Steakhouse in Tampa, FL. Dry aged and delicious. Try the desert bar after dinner!

quote:

Originally posted by Gatogordo:

quote:

I get criticized a fair bit for my love of A1 and to a lot of steak aficionados I am committing heresy. They are right.

NO, they aren't right. It's your mouth and your steak and you should be able to enjoy it however you like. I get REAL tired of people telling me how to eat food.

I like a good steak both ways, most of the time, I'll eat it without sauce, but, often, after I've eaten part of it, I'll add some sauce. FWIW I love London Pub Steak and Chop Sauce (hard to find, so I recently bought a case from Walmarts on line)and also Tabasco Steak Sauce, among others. A1 is good too.

BTW I grew up eating steak at the original Ruth's Cris in New Orleans and, even tho they are now a chain, they serve some good steaks.

Morton's ain't bad either, but I don't think they're quite as good as the others I've mentioned.

Read the label on an A1 bottle, Charlie. It's somewhere between sewage and bilge water. It was invented to mask the foul smell and taste of rancid meat. Yeah, I grew up eating it too.

The original Ruth's Chris on Veterans at Causeway?

There are a bunch steak places within walking distance of my house. Mastros, Mortons, Grill on the Alley, Flemings, etc. I frequent them all except Ruth's Chris since the staff are third world, the clientele are HipHoppers in T-shirts and the food is horrific.

By a wide margin, South Beverly Grill which is part of the Houstons group clobbers the rest and they aren't even steak joint. The beef is prime only from some obscure ranch in WI or some artic locale. My theory - they know how to buy beef, they know how to cook it, and they have a protocol for doing it which is non-negotiable with the help.

quote:

Read the label on an A1 bottle, Charlie. It's somewhere between sewage and bilge water. It was invented to mask the foul smell and taste of rancid meat. Yeah, I grew up eating it too.

The original Ruth's Chris on Veterans at Causeway?

There are a bunch steak places within walking distance of my house. Mastros, Mortons, Grill on the Alley, Flemings, etc. I frequent them all except Ruth's Chris since the staff are third world, the clientele are HipHoppers in T-shirts and the food is horrific.


By a wide margin, South Beverly Grill which is part of the Houstons group clobbers the rest and they aren't even steak joint. The beef is prime only from some obscure ranch in WI or some artic locale. My theory - they know how to buy beef, they know how to cook it, and they have a protocol for doing it which is non-negotiable with the help.

I just read the label a "Sweet Chili Garlic Sauce A1" I had on hand, "tomato puree, vinegar, spices, etc.".....hardly bilge water and suits the hell out of me. I happened to buy the Sweet Chili etc on closeout at the local grocery a while back and I like it. However, the orginal A1 has been around and is still selling well for over 180 years so it must be doing something right.

The original Ruth's Chris was known at the time as "Chris's" at 11 Broad St., (I don't know anything about the one on Veteran's and Causeway) owned by Ruth Fertel from the time I first tried it in about 1967 until the last time I ate there, sometime in the mid-70s, before the fire in 1976 (because of a non-compete clause she had to change the name of the new post-fire location at 721 Broad to Ruth's Chris Steakhouse). I can't currently comment on any particular RC Steakhouse, the last one I ate at was some years back in Dallas and it was good....staff, service, and steak. However, a good buddy with good tastes likes them quite well.

If I'm around one, I'll try a South Beverly Grill and let you know what I think.

I seldom use steak sauce, however every now and then I want a little. I like the Lea and Perrin's Original Steak Sauce.

The Ruth's Chris in Lafayette must be one of the older ones around. The first time I ate there was in 1990. I was 27 years old and simply amazed as I had never dined at any restaurant even close to that service or quality.

I would guess they opened in LFT in the late 70s.

Reading from Wikipedia, the first RC franchise was established outside of Baton Rouge in 1975 (later moved inside city) by Thomas J. Moran after he sweet talked Ruth Fertel into letting him franchise the concept. He later opened several (eleven) more. I suspect he may have opened the one in Lafayette fairly soon after the BR site but can not confirm either his ownership, nor the opening date.