done with steak from restaurants

[SteffanB]

Complaining aboot the quality of steaks at Texas Roadhouse is like complaining aboot fishsticks at Dollar Tree.

 

[JKos]

Complaining aboot the quality of steaks at Texas Roadhouse is like complaining aboot fishsticks at Dollar Tree.

Except that Texas Roadhouse has steakhouse in it's description! Whereas, Dollar Tree is what it says.

- John

 

[walking Bass]

The best steak houses cook steaks on a high temperature grill and then use a finishing oven. Hard to do at home. They also usually have creamed spinach and many other great veggies sides. On the other hand wine mark-up or corkage add to make it all very expensive.

So, I cook at home unless someone else has an expense account.

 

[Mike N]

On the other hand wine mark-up

You can buy a bottle of the same wine at most liquor stores for what restaurants charge for a glass.

 

[Spupilup]

I live vicariously through threads like this. My father was a butcher and I grew up eating the tenderloin portion of a Porterhouse steak. My father liked his steak as rare as possible so that's how I came to expect my steaks and burgers. It's been over 30 years since I had a steak or a burger but the stuff I was eating back in the '60's and early '70's was pretty special.

 

[walking Bass]

The best steaks I've had were from Snake River Farms, very expensive, but that's what the best often costs. What I spend on steaks, I save on wine (the mark-up that is).

 

[GwenOnBass]

Given the choice between a high end steak (e.g. Smith & Wollensky) and a high end sushi bar, the sushi bar wins. Credit due to Smith & Wollensky where the waiter was careful to clarify what I wanted (black and blue, not Pittsburgh style), and bring it to the table exactly as ordered. A real high end sushi chef, though, now there's a night. Talking the old school sushi chef who doesn't take orders and certainly wouldn't make a California roll.

 

[grimjim]

Depends on the restaurant. I have a place I go for breakfast, skirt steak and eggs Grecian style, the steak is double the size of the plate and the marinade makes it really tasty. Medium on a skirt steak.
On special occasions, birthdays, anniversaries...I go to a place called Pappadeaux for steak and lobster. I get a ten ounce filet and it melts in your mouth. Medium rare on that one and when they ask if I want steak sauce, I'm kinda insulted.
Neither of these places is cheap, but I don't mind paying for good food. I should also say, both are a once in a while thing. I don't go out to eat very often.

 

[MrLenny1]

No more Chop house steak joints for me anymore.
There is just so much I want to pay for dead meat.
I do Delmonico at home on the grill. Mmmm.

 

[slapshot]

The secret to a great steak is simply scorching high heat.
Start a chimney of natural chunk charcoal, and put the grill grate directly on top of the chimney. Let the grate heat for 5 minutes (cast iron works best).
Put the steak on and don't touch it for 90 seconds. Flip it and cook another 90 seconds. Flip again (turn it 45 degrees when you flip it) and cook another 90 seconds. Flip again and cook 90 seconds. Remove from the heat and tent it with foil for 5 minutes.
Medium rare and juicy.

 

[slapshot]

I might just be in on this with you. I'm vacationing in Vegas right now. You'd think that a great steak could be had in a hundred different places down here. Especially for the money. I can't say that I've ever been wowed down here by a steak any more than I can wow myself at home for a fraction of the cost. Kinda disappointing TBH.

The Prime at the Bellagio. Expensive, but great

 

[Killed_by_Death]

Brisket lunch:

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the potato had no seasoning on the skin, so I didn't eat that part
if I ever bake a potato again, I'll put some seasoning on it with olive oil before putting the foil on

 

[Gorn]

The Prime at the Bellagio. Expensive, but great

I went to a bachelor party in Vegas years ago. Gambling doesn't interest me and we had a great steak dinner at one hotel. Might've been the Bellagio. Then I had steaks on my own the two following nights at two other places. Three damn fine steaks. Money well spent. The following week was rough with all that beef in my gut but it was worth it.

 

[yodedude2]

There are only two restaurants in the Tulsa area in which I'll order a steak, and only because I know they'll nail it every time. Otherwise, we'll just buy fresh cuts from the butcher counter at the supermarket and grill them at home.

i am in tulsa next month. do tell...

 

[68Goldfish]

The Prime at the Bellagio. Expensive, but great

Funny, I had reservations there last night but canceled because we were to beat from walking around in the heat. I did have a pretty good flat Iron at the Herringbone in the Aria the other night but it wasn't mind blowing. Gonna give it another shot here at the Cosmo tonight.

 

[68Goldfish]

The secret to a great steak is simply scorching high heat.
Start a chimney of natural chunk charcoal, and put the grill grate directly on top of the chimney. Let the grate heat for 5 minutes (cast iron works best).
Put the steak on and don't touch it for 90 seconds. Flip it and cook another 90 seconds. Flip again (turn it 45 degrees when you flip it) and cook another 90 seconds. Flip again and cook 90 seconds. Remove from the heat and tent it with foil for 5 minutes.
Medium rare and juicy.

Thanks for the new idea, never cooked directly over the chimney. I've gotta try that real soon.

 

[Alkali Ike]

This thread made me think of being stationed in Denver in 1974. A group of us went to a place called Steakmaster. The meal was forgettable. The thing I remember most clearly is a car pulling in to a parallel parking slot in front and the driver deliberately ramming the car in front of him while looking into the restaurant window grinning ear to ear.

The last really good restaurant steak I had was at Jackalope Lounge here. It was a New York steak with sides for about $16. I had very low expectations but for $16 it was great.

 

[nutdog]

Out of town. Choice between ribeye or cod. "There is nothing better for a man than to eat and drink and tell himself that his labor is good. This also I have seen that it is from the hand of God".

 

[Wild_Bill_57]

We ate at the Texas Road House last night, it was awful. There is no option to pick your steak at our location. My ribeye was literally 1/2 fat. Wife and daughter had the "Prime Rib". We didn't even finish the meal. We had a discussion with the manager, who really didn't care. They did comp the half ass meal. We all went home half sick. We will not be going there again.

I would much rather have a Prime Rib diner at home for less the the price of the roadhouse.

 

[charlie monroe]

if I ever bake a potato again, I'll put some seasoning on it with olive oil before putting the foil on

If I have bacon grease on hand I use that to lube up the potato. Then kosher salt and Montreal Steak Spice. Makes for a tasty and crispy baked potato jacket.