The Morton's in Philly and Chicago are amazing. There's a capital grill in Cherry Hill too across, across the Ben Franklin. Nice spot.
Haven't tried the Morton's in dt Philly. Tried the ones in Dallas and DC and just wasn't feeling it. Didn't care for ambiance either. I'll hit the Philly one and give it sometime though. I'm in Philly so often that I sample a lot of different spots. Always hit the Perch Pub though. Love the food, ambiance, and beer options. lol... Any other recommendations there?
Cuba Libre, the Continental, Buddakan, the Palm, Delilah's De...whoops And if only...Bookbinders were still open.
To tie these two ideas together and get us on-topic.... [video=youtube;szqV5jmQKlg]https://www.youtube.com/watch?v=szqV5jmQKlg[/video]
Wife and I took another couple here in Santa Monica for a great steak dinner a couple years ago. http://www.ushuaiasteakhouse.com Very tender. But it does come with sauces, which, I agree, is not really the point to a great steak. A great steak should highlight the taste of the meat itself. The Palm in West Hollywood did a decent job of that.
I agree mostly; the only thing I put on my steak is the day before I mix 100% pure butter with galic, rosemary and lemon zest. I then roll it up, wrap in plastic wrap then aluminum foil and put in the freezer to harden. Cut a thick dab of it once the steak is rare, put on top, tent in foil for about 5-10 minutes.......enjoy the sex in your mouth.
Capital Grille has a Delmonico with a dried porcini rub that's finished with an aged balsamic vinaigrette. I've had it at the restaurant, and it was good, but I used to work in wholesale distribution and had access to both the porcini rub and the balsamic they used, so my father cooked T-Bones with the ingredients. It was a flavor explosion in my mouth and I haven't had anything close to it since. I've also eaten at Bern's, and while the service was beyond impeccable, I felt that the steaks were simply good, and not memorable. The Dessert Room on the other hand...
We have Ruth Chris, Captial Grill and Shulas all here in my State and I hated them all.....surprised nobody from the KC area has chimed in yet, they say they have the best out there..... As for me? I was at an Army wedding outside at the base of Mt. Washington and the dinner was whatever cut of streak you wanted and a lobster. The company they hired cooked the food over a spilt 55-gallon drum charcoal grill.....they literally where cooking hundreds of steaks all at the perfect temp the guests ordered without using any devices. I watched them in amazement...
I've actually finished it twice. When the steak is that good it's really not that hard to put away. Ate a baked potatoe with it both times.
What a giveaway. See, it's one thing to say something is as enjoyable as getting a bj, but when you say it's as enjoyable as GIVING a bj... you've lost me there, buddy. p.s. - Now I see why Maynard and you don't get along. You compete for the same meat.
Of course not! Every connoisseur knows peaches and pineapple are the keys to high-end steak. No one would ever insult you Todd! Spoiler
Houston's in Coral Gables does something similar, but it's a special off-menu item that you have to know about to order. It's the best thing that place makes, and that's saying a lot. So shaddup.
Todd's Famous "Steak" Recipe http://www.recipegirl.com/2012/07/23/grilled-swordfish-with-pineapple-peach-salsa/
Hey if you like eating at commercialized steak chain restaurants...have at it player.... I can't help you if an upscale applebee's is considered good to you.....
Seriously fringing Texas Roadhouse makes as good as RC, CG for half the price.....orrrrrrrrrrr dry age that **** yourself....
BB King's does the same thing... one the reason's their ribs are so awesome is the soaking them in Pineapple and other fruit juices prior to smoking.
Pork and pineapple are great, but beef and pineapple... Though as a marinade the enzymes would break the protein down so that's good. It's the peach that disturbs me.
Torn on this one. I feel like it's cheating to finish with butter... but top places do it because it WORKS. I think where I have an issue with it is when the flavors in the 'flavored' butter are so heavy-handed as to be unnatural and overshadow the flavor of the meat itself. I think a lot of places and chefs, knowing they will be helped by the butter at the end, tend to rely on it a bit and get lax with making sure the steak could stand on its own and be juicy, properly seasoned and deliciously moist with the right balance of fatty and lean. It's a bit of a cructh that leads to lowering your standards at the marinade/rub and grilling stages. For that matter, the same is somewhat true for marinades. Some places will abuse marinade. Instead of using it to maximize the potential of a gorgeous peice of meat, they use it to create more leeway to use something that's less than optimal freshness or tougher than a better piece (i.e. more costly) of meat would be. Gimme the naked steak. That shows me your skills. Once you've perfected that, if you can keep that standard, add marinades and lightly seasoned butter finishing.
You have to pick your shots, though. A great steakhouse that uses prime, grass-fed beef dry aged themselves for 21+ days is not going to serve a bad steak. It's in those places that the butter is an enhancer; fat carries flavor more than any other medium, and butter brings its own goodness to the table. A well-made, proper maître d' butter will never have so many ingredients that it masks the steak's flavor. Now, you go have a steak at the Keg or Applebees...you'd better pray that they slather that vile **** with everything they can find.