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The Best Steak You Ever Had

Discussion in 'Lounge' started by Bpk, Jul 30, 2014.

  1. Sethdaddy8

    Sethdaddy8 Well-Known Member

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    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.
     
  2. cuchulainn

    cuchulainn Táin Bó Cúailnge Club Member

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    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?
     
  3. McLovin

    McLovin Resident Pats fan.

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  4. Sethdaddy8

    Sethdaddy8 Well-Known Member

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    Cuba Libre, the Continental, Buddakan, the Palm, Delilah's De...whoops

    And if only...Bookbinders were still open.
     
  5. Bpk

    Bpk Premium Member Luxury Box

    To tie these two ideas together and get us on-topic....

    [video=youtube;szqV5jmQKlg]https://www.youtube.com/watch?v=szqV5jmQKlg[/video]
     
  6. Bpk

    Bpk Premium Member Luxury Box

    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.
     
  7. SICK

    SICK Lounge Moderator

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    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.
     
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  8. cuchulainn

    cuchulainn Táin Bó Cúailnge Club Member

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    I didn't mean marinades. I was referring to crap like A1 and other "steak sauces"...
     
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  9. SICK

    SICK Lounge Moderator

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    People should be beheaded for doing that.
     
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  10. Deerless Dice

    Deerless Dice Season Ticket Holder Club Member

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    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...
     
  11. ToddPhin

    ToddPhin Premium Member Luxury Box Club Member

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    refer to post #30 you idiots.
     
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  12. SICK

    SICK Lounge Moderator

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    What?
     
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  13. ToddPhin

    ToddPhin Premium Member Luxury Box Club Member

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    Nabo, we've got another 90%er. :shifty:
     
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  14. ToddPhin

    ToddPhin Premium Member Luxury Box Club Member

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    ahhh, I thought you were referring to my marinade and reduction. Ok, we good.
     
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  15. finyank13

    finyank13 Reality Check

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    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...
     
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  16. McLovin

    McLovin Resident Pats fan.

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    Stfu
     
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  17. DenverDolfan

    DenverDolfan Season Ticket Holder Club Member

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    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.
     
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  18. Bpk

    Bpk Premium Member Luxury Box

    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.
     
  19. Bpk

    Bpk Premium Member Luxury Box

    It's really alarming how frequently steak is sexualized and objectified by men.
     
  20. Bpk

    Bpk Premium Member Luxury Box

    Of course not! Every connoisseur knows peaches and pineapple are the keys to high-end steak. No one would ever insult you Todd!

    :wacko:
     
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  21. ToddPhin

    ToddPhin Premium Member Luxury Box Club Member

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    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.
     
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  22. Bpk

    Bpk Premium Member Luxury Box

    That's a swordfish steak, you boob. Did you even notice you were eating a fish steak?
     
  23. Bpk

    Bpk Premium Member Luxury Box

    Todd's Famous "Steak" Recipe

    [​IMG]

    http://www.recipegirl.com/2012/07/23/grilled-swordfish-with-pineapple-peach-salsa/
     
  24. Bpk

    Bpk Premium Member Luxury Box

    This is more like it
    [​IMG]
     
  25. finyank13

    finyank13 Reality Check

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    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.....
     
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  26. McLovin

    McLovin Resident Pats fan.

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    I get my steaks from IHOP
     
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  27. finyank13

    finyank13 Reality Check

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    Seriously fringing Texas Roadhouse makes as good as RC, CG for half the price.....orrrrrrrrrrr dry age that **** yourself....
     
  28. cuchulainn

    cuchulainn Táin Bó Cúailnge Club Member

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    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.
     
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  29. Rocky Raccoon

    Rocky Raccoon Greasepaint Ghost Staff Member

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    Cheesesteaks >>>
     
  30. Bpk

    Bpk Premium Member Luxury Box

    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.
     
  31. Bpk

    Bpk Premium Member Luxury Box

    Is there ANYTHING you eat without cheese on it?
     
  32. Rocky Raccoon

    Rocky Raccoon Greasepaint Ghost Staff Member

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    Your wife.
     
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  33. Bpk

    Bpk Premium Member Luxury Box

    Bada-BING!

    The low-hanging fruit joke, but I expect nothing more from you.

    ;) lol
     
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  34. bigbry

    bigbry Huge Member

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    But you have to appreciate his timing.
     
  35. Bpk

    Bpk Premium Member Luxury Box

    Yes, he's really improved in that department. Not premature anymore.
     
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  36. Rocky Raccoon

    Rocky Raccoon Greasepaint Ghost Staff Member

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    Hey man, you throw me a meatball and I'm gonna crush it.

    With cheese.
     
  37. Bpk

    Bpk Premium Member Luxury Box

    you ride the subway, right?

    [​IMG]
     
  38. NaboCane

    NaboCane Banned

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    That is maître d' butter.

    It is the one topping that is acceptable on the best steaks.
     
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  39. Bpk

    Bpk Premium Member Luxury Box

    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.
     
  40. NaboCane

    NaboCane Banned

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    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.
     
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