Posted on 09/30/2024 6:35:08 PM PDT by ChicagoConservative27
When it comes to ordering a steak, it's not nearly as simple as selecting your cut of choice, and level of doneness. For some, it's a matter of ordering the right steak for two, or pre-gaming with steak tartare. For others, it's about finding a good steak at an affordable price, or seeking out the highest-quality Prime beef. For some discerning diners, however, the end-all-be all boils down to the aging process—and the eternal debate between wet-aged steak, and dry-aged steak.
(Excerpt) Read more at eatthis.com ...
I like Fogo de Chao.
Every time I go there, I get a meat hangover.
Never heard of any of them but then again I prefer to grill my own. We do have a local brewery that has awesome steaks. They give all their spent grains to a local cattle farm then buy the beef back...so the steaks are pre marinated from the inside!!
Been to most of those and I still say I make a better steak on my own grill.
The Crown Grill Discovery Princess inaugural West Coast Cruise
Eaten at all but Oak.
The Capital Grille..Dallas very good steak ,downtown Austin also makes a fine product.
Smith & Wollensky..NYC and Vegas good stuff, when in NYC Peter Luger or Keens usually get the nod or Delmonicos
Del Frisco’s Double Eagle Steakhouse..regular customer at the Plano location
Fogo de Chão...legacy West Plano all the time and 50% off every veteran’s day too.
Morton’s The Steakhouse..New Orleans on the regular good stuff, Houston near the energy corridor on clients dime when in town.
STK..McKinney Ave Big D always a solid contender.
Fleming’s Prime Steakhouse and Wine Bar. Austin downtown parking stinks food is amazing.
Oak Steakhouse in the list to try next time in Charleston never knew it we cans ranked as being good.
Been to most of those. I still prefer my home grilled steaks.
Of them all, Fogo’s is perhaps the best. They also have other meats that were great too. They recently sold again and people are sayin the quality is now suffering.
Unless you have a butcher shop, it is hard to get restaurant quality meat.
I really agree with this statement. I've eaten several times at a Del Frisco's in Dallas, and the food is 'okay'. Not something I'm like, "We just have to go there to eat."
Fleming's is fine for a rare occasion. But to be honest, I more often than not ordered the Chilean Sea Bass. I enjoy a good steak, but if someone isn't ordering the main item in your name, what does that say.
Get to know a butcher, and then learn how to cook. One trick for a great steak is to salt it at least several hours before you'll cook it, and then let it rest outside the fridge to let the temperature of it come up naturally before throwing it on the grill.
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