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 2013-12-16 5:53 PM in reply to: moondawg14 |
Expert 1233   |  Subject: RE: SteakhousesOriginally posted by moondawg14 Originally posted by BAMBAM66 Originally posted by bswcpa Ours is Copper Rock located in Four Winds Casino, New Buffalo, MI. Their Delmonico steak cooked medium rare makes my mouth water just typing this out.
Good taste must not run in your family! My kids would have gone to Purdue.
Ahhh, yes. Indiana's "other" Engineering school. Rose Hulman fan I take it? My daughter is at IU, I'll have to try those. Other daughter graduated from Purdue (so we're a house divided). |
Try their lobster bisque for a starter and you will think you've died and gone to heaven. We ate at a Ruth Chris's in Houston and a Morton's in Cleveland and both were truly awful. My son is planning on attending IU in the fall so we'll have to try out St. Elmo's and Zabrebs.| 2013-12-17 9:21 AM in reply to: Brit Abroad |
Expert 1091 | Subject: RE: Steakhouses My hubby makes a pretty darn good steak, so I don't often order it when out dining. We did have the MOST amazing bone in ribeye for two carved table side at Carne Vino in the Portifino hotel on the Las Vegas strip. It was PERFECT. So perfect in fact, I've been afraid to go back lest I be disappointed that the steak isn't as magical! We had roasted brussel sprouts, and another roasted veggie dish that were great too. And of course, fabulous red wine! My husband chatted up the server about the ovens and temps used to prepare the meat. Of course, you can't quite replicate a commercial oven at home, but he's been trying ever since. We have a wedding out there in October...might just get the courage to go back!  |
| 2013-12-17 11:23 AM in reply to: TrishM |
Sensei  Sin City | Subject: RE: Steakhouses Originally posted by TrishM My hubby makes a pretty darn good steak, so I don't often order it when out dining. We did have the MOST amazing bone in ribeye for two carved table side at Carne Vino in the Portifino hotel on the Las Vegas strip. It was PERFECT. So perfect in fact, I've been afraid to go back lest I be disappointed that the steak isn't as magical! We had roasted brussel sprouts, and another roasted veggie dish that were great too. And of course, fabulous red wine! My husband chatted up the server about the ovens and temps used to prepare the meat. Of course, you can't quite replicate a commercial oven at home, but he's been trying ever since. We have a wedding out there in October...might just get the courage to go back! You can do pretty good at home if you buy a good piece of meet and dry age it yourself. I made a prime rib at home once following Alton Brown's recipe that dinner guests said rivaled some of the best they ever had. |
| 2013-12-18 1:23 PM in reply to: #4913324 |
Champion 16151 Checkin' out the podium girls | Subject: RE: Steakhouses I'm going to have to read up on dry aging. There's a fine line between aged and rancid and I need to learn where that lives. |
| 2013-12-18 3:05 PM in reply to: Kido |
Champion 10550 Austin, Texas | Subject: RE: Steakhouses Originally posted by Kido Take your pick in Vegas. I don't even go to Ruth Chris or Morton's since there are better non-chain places. STK, Craftsteak, CUT, Strip House... I currently recommend Herbs and Rye. If's off strip and you can go at "happy hour" and get your cut for 50% off. Makes getting that $59 a little easier (more often). PLUS they have some of the best hand crafted vintage cocktails in the valley. SO, take that cab ride and the price of the fair you save on a fantastic steak. Also get the spicy muscles appetizer and Brussels sprouts side dish. Amazing. Tony and I went to STK the last time we were in Vegas and it was absolutely deeeelicious. As for Chicago - the favourite is the Chop House with a wedge salad to start, a bottle of the Migration Pinot Noir, then the fillet with sides of creamed spinach and grilled asparagus. Though I'm now going to look over the link for the 20 best places... and The Saloon that Crowny mentioned. Mmmmm STEAK! |
| 2013-12-18 3:22 PM in reply to: TrishM |
Pro 15655 | Subject: RE: Steakhouses Originally posted by TrishM My hubby makes a pretty darn good steak, so I don't often order it when out dining. We did have the MOST amazing bone in ribeye for two carved table side at Carne Vino in the Portifino hotel on the Las Vegas strip. It was PERFECT. So perfect in fact, I've been afraid to go back lest I be disappointed that the steak isn't as magical! We had roasted brussel sprouts, and another roasted veggie dish that were great too. And of course, fabulous red wine! My husband chatted up the server about the ovens and temps used to prepare the meat. Of course, you can't quite replicate a commercial oven at home, but he's been trying ever since. We have a wedding out there in October...might just get the courage to go back! Off topic a bit, but to your point about those ribeyes. We buy our beef by the side, and always have them cut our ribeyes with the bone in....."cowboy cut" is what they call it at our butcher......it's best cut of steak off a cow if you ask me. I'd throw the tenderloin away to get more bone in ribeyes. |
| 2013-12-18 4:03 PM in reply to: pitt83 |
Sensei Sin City | Subject: RE: Steakhouses Originally posted by pitt83 I'm going to have to read up on dry aging. There's a fine line between aged and rancid and I need to learn where that lives. You kind of just have to "trust it". Basically a week left open in the fridge wrapped in paper towels. Swap out the paper towels every day and don't let it sit in the juices. It will lose a fair portion of it's water weight and concentrate the steak flavors. It will look grey and have some other interesting sheen/look to it and smell a bit earthy, but oh so good after a searing... |
| 2013-12-18 4:41 PM in reply to: vonschnapps |
Pro 6191 | Subject: RE: Steakhouses Originally posted by vonschnapps Originally posted by moondawg14 Rose Hulman fan I take it? My daughter is at IU, I'll have to try those. Other daughter graduated from Purdue (so we're a house divided). Originally posted by BAMBAM66 Originally posted by bswcpa Ours is Copper Rock located in Four Winds Casino, New Buffalo, MI. Their Delmonico steak cooked medium rare makes my mouth water just typing this out.
Good taste must not run in your family! My kids would have gone to Purdue.
Ahhh, yes. Indiana's "other" Engineering school. Yes! Rose-Hulman! |
| 2013-12-19 2:01 AM in reply to: ratherbeswimming |
Master 2380 Beijing | Subject: RE: Steakhouses Originally posted by ratherbeswimming Originally posted by vonschnapps Originally posted by moondawg14 Rose Hulman fan I take it? My daughter is at IU, I'll have to try those. Other daughter graduated from Purdue (so we're a house divided). Originally posted by BAMBAM66 Originally posted by bswcpa Ours is Copper Rock located in Four Winds Casino, New Buffalo, MI. Their Delmonico steak cooked medium rare makes my mouth water just typing this out.
Good taste must not run in your family! My kids would have gone to Purdue.
Ahhh, yes. Indiana's "other" Engineering school. Yes! Rose-Hulman! Indeed. Class of '96. |
| 2013-12-19 7:47 AM in reply to: pitt83 |
| 286 , | Subject: RE: Steakhouses I've read a lot of good things about Kobe Japanese Steakhouse... Personally, I think Outback has gone downhill...haven't eaten there in ages. Prices are too high for what you get...always crowded. I like Texas Roadhouse as far as chains go...would like to try Ruth's Chris Steakhouse...heard that is quite good. I went to Texas on a business trip a few years ago, and the steaks were the best part of the trip.  I've never eaten meat so flavorful, and practically melted in my mouth! |
| 2013-12-19 8:30 AM in reply to: SGirl |
Champion 7821 Brooklyn, NY | Subject: RE: Steakhouses Originally posted by SGirl I've read a lot of good things about Kobe Japanese Steakhouse... Personally, I think Outback has gone downhill...haven't eaten there in ages. Prices are too high for what you get...always crowded. I like Texas Roadhouse as far as chains go...would like to try Ruth's Chris Steakhouse...heard that is quite good. I went to Texas on a business trip a few years ago, and the steaks were the best part of the trip. I've never eaten meat so flavorful, and practically melted in my mouth! Is Texas Roashouse the place with the bowls of peanuts and the dinner rolls? We went to one in CT and really liked it, and then we went to a place in DE called "Lonestar Roadhouse" thinking it was the same, and it was horrible. We used to go to Outback in FL with my grandparents 20 years ago, when they first opened and I remember it being really good for a chain. I agree with you that they've gone downhill. |
| 2013-12-19 7:22 PM in reply to: jmk-brooklyn |
Expert 3145 Scottsdale, AZ | Subject: RE: Steakhouses Chicago Chop House Mastro's (although it's declined from when it was just a single location starting out here in Scottsdale and owned by Dennis) |
| 2013-12-19 7:56 PM in reply to: jmk-brooklyn |
| 286 , | Subject: RE: Steakhouses Originally posted by jmk-brooklyn Yes, the peanut shells are on the floor at Texas Roadhouse. lol Good steaks and potatoes though...and the staff is friendly. I like it. I mean, if you want a bit more upscale, I guess that might not be the place, but for the food/price, it's good. I agree too about Lonestar...disappointing.Originally posted by SGirl I've read a lot of good things about Kobe Japanese Steakhouse... Personally, I think Outback has gone downhill...haven't eaten there in ages. Prices are too high for what you get...always crowded. I like Texas Roadhouse as far as chains go...would like to try Ruth's Chris Steakhouse...heard that is quite good. I went to Texas on a business trip a few years ago, and the steaks were the best part of the trip. I've never eaten meat so flavorful, and practically melted in my mouth! Is Texas Roashouse the place with the bowls of peanuts and the dinner rolls? We went to one in CT and really liked it, and then we went to a place in DE called "Lonestar Roadhouse" thinking it was the same, and it was horrible. We used to go to Outback in FL with my grandparents 20 years ago, when they first opened and I remember it being really good for a chain. I agree with you that they've gone downhill. |
| 2013-12-20 10:40 AM in reply to: SGirl |
Master 4119 Toronto Bronze member | Subject: RE: Steakhouses We just did our annual birthday steak dinner for my husband. The chain The Keg does a good job - reliable and we always look forward to it - even though we usually don't go for the chains (unless its takeout). Last year for our anniversary we went to Barberians which is definitely more of an old school steakhouse but it was great. My husband's eyes were practically rolling into his head eating his steak it was so good. You could pass it by on the street barely realizing its there but is particularly famous for its crazy wine cellar that is something like 3 storeys. The wine list is literally a book. Crazy. We stayed with the shorter list - and decided not go with some of the pricier options ... |
| 2013-12-20 1:52 PM in reply to: juniperjen |
| Master 1946 Memphis, TN | Subject: RE: Steakhouses The good thing about this sort of food is if you have any kind of cooking talent or ability you can do it at home. Mashed potatoes, spinach, and a good cut of steak and you can make a fine meal for a fraction of the cost. Sometimes you want a night out but after my last experience at Ruth's Chris I was furious and disappointed at the level of service and food quality versus what they charged me. Typically when I go out to spend some money on food it's something that takes technique that I don't have like French or Italian fine food. We have a local steak house called Folks Folly in Memphis that is good. It's expensive but it isn't a chain and it's more of an experience than anything. |
| 2013-12-20 3:25 PM in reply to: vonschnapps |
Extreme Veteran 1001 Highlands Ranch, Colorado | Subject: RE: Steakhouses Downtown Denver - Sullivan's, and the Denver Chop House. South Denver - Brook's Steakhouse and Shanahan's (yes that Shanahan). I haven't eaten at Elway's but I heard that it is good too. |
| 2013-12-20 6:50 PM in reply to: Jtiger |
Champion 16151 Checkin' out the podium girls | Subject: RE: Steakhouses Originally posted by Jtiger The good thing about this sort of food is if you have any kind of cooking talent or ability you can do it at home. Mashed potatoes, spinach, and a good cut of steak and you can make a fine meal for a fraction of the cost. Sometimes you want a night out but after my last experience at Ruth's Chris I was furious and disappointed at the level of service and food quality versus what they charged me. Typically when I go out to spend some money on food it's something that takes technique that I don't have like French or Italian fine food. We have a local steak house called Folks Folly in Memphis that is good. It's expensive but it isn't a chain and it's more of an experience than anything. I agree. But you can only get a certain quality of cut and aging at the grocery store. But if you have he chance to get to a real world butcher; you can get there. I had an old Jewish butcher who I used to go to. He'd take you back in the cooler and interview you about what you wanted then would hook you up with a rib roast which changed your world. I miss Mr. Schwartz. |
| 2013-12-20 8:33 PM in reply to: pitt83 |
Elite 3060 N Carolina | Subject: RE: Steakhouses I really enjoyed the Bull and Bear in the Waldorf Astoria, NYC. |
| 2014-01-01 11:41 AM in reply to: Kido |
Expert 1091 | Subject: RE: Steakhouses Originally posted by Kido Originally posted by TrishM My hubby makes a pretty darn good steak, so I don't often order it when out dining. We did have the MOST amazing bone in ribeye for two carved table side at Carne Vino in the Portifino hotel on the Las Vegas strip. It was PERFECT. So perfect in fact, I've been afraid to go back lest I be disappointed that the steak isn't as magical! We had roasted brussel sprouts, and another roasted veggie dish that were great too. And of course, fabulous red wine! My husband chatted up the server about the ovens and temps used to prepare the meat. Of course, you can't quite replicate a commercial oven at home, but he's been trying ever since. We have a wedding out there in October...might just get the courage to go back! You can do pretty good at home if you buy a good piece of meet and dry age it yourself. I made a prime rib at home once following Alton Brown's recipe that dinner guests said rivaled some of the best they ever had. Just bookmarked Alton's recipe/method for dry aging. Not that I'm in the mood for red meat...we had some delish filet's last night from the Eastern Market in Detroit on the grill to ring in the new year. That and my weight is about 10lbs up from race weight!  That said, there will be one of these bad boys in my future I'm sure...just gotta get back to training a bit first. |
| 2014-01-01 11:42 AM in reply to: Left Brain |
Expert 1091 | Subject: RE: Steakhouses Originally posted by Left Brain Originally posted by TrishM My hubby makes a pretty darn good steak, so I don't often order it when out dining. We did have the MOST amazing bone in ribeye for two carved table side at Carne Vino in the Portifino hotel on the Las Vegas strip. It was PERFECT. So perfect in fact, I've been afraid to go back lest I be disappointed that the steak isn't as magical! We had roasted brussel sprouts, and another roasted veggie dish that were great too. And of course, fabulous red wine! My husband chatted up the server about the ovens and temps used to prepare the meat. Of course, you can't quite replicate a commercial oven at home, but he's been trying ever since. We have a wedding out there in October...might just get the courage to go back! Off topic a bit, but to your point about those ribeyes. We buy our beef by the side, and always have them cut our ribeyes with the bone in....."cowboy cut" is what they call it at our butcher......it's best cut of steak off a cow if you ask me. I'd throw the tenderloin away to get more bone in ribeyes. We'll have to try this too! Good to know the cut of the steak. We have a few great meat markets at the Eastern Market in Detroit that we can hit. Just got the filets there yesterday for our New Year's dinner. |
| 2014-01-01 1:20 PM in reply to: Kido |
Pro 6838 Tejas | Subject: RE: Steakhouses Originally posted by Kido Originally posted by pitt83 I'm going to have to read up on dry aging. There's a fine line between aged and rancid and I need to learn where that lives. You kind of just have to "trust it". Basically a week left open in the fridge wrapped in paper towels. Swap out the paper towels every day and don't let it sit in the juices. It will lose a fair portion of it's water weight and concentrate the steak flavors. It will look grey and have some other interesting sheen/look to it and smell a bit earthy, but oh so good after a searing... My father used to buy about two feet of boneless ribeye in the vacuum bag from his butcher. He'd leave it in his crisper section of the fridge for 2-3 weeks then remove them and cut to size. I believe he would use choice grade meat when he did this. Made for a pretty good meal every time. We had some prime rib eyes and filet mignons last night that I picked up from Whole Foods. Wow, were they worth the price! Side of Brussels sprouts with walnuts and baked potatoes and we were set. |
| 2014-01-01 1:50 PM in reply to: mdg2003 |
Champion 16151 Checkin' out the podium girls | Subject: RE: Steakhouses We went to the LSH (local steak house) at our Marriott last night. I had a delicious wagu strip steak, potatoes, Gorgonzola soufflé and tuna tartare. A big glass of Barolo and a Lagavulin for après dinner. Very refined way to celebrate New Year's Eve. http://octagonsteakhouse.com |
| 2014-01-01 5:30 PM in reply to: 0 |
Master 1348 Gurnee, IL | Subject: RE: Steakhouses What??? No mention of Ryan's Steakhouse? Here is a review http://www.ihos.com/steakhouse.html
Edited by oriolepwr 2014-01-01 5:31 PM |
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