Recipe is on the bottle. Montreal seasoning, soy sauce, olive oil in a zip lock. No let it sit 5 minutes and it's ready to go.
Been disappointed with restaurant steaks ever since.
Posted on 09/23/2019 6:09:12 PM PDT by SamAdams76
Steak and potatoes, creamed spinach, a stiff drink: the menu at your average steakhouse hasn’t changed for over 100 years. Americans flock to these palaces of meat, whether they’re upscale chains or a neighborhood spot whose décor hasn’t changed since the Reagan administration. Despite some falls in consumption in recent years due to price increases and health concerns, steak is still a very big deal in America. This week we’ll take a look at the steakhouse, an American institution.
Our modern steakhouse has two direct ancestors, the beefsteak banquet and the chophouse. Both arose, interestingly enough, in mid-19th century New York City, a town that got the best beef cuts the country had to offer because only there did diners have enough money to pay for them. Beefsteak banquets were primarily men-only political affairs, held as candidate fundraisers or to celebrate a recent victory. They got their name from what was served: sliced beef tenderloin, each piece placed upon a slice of white bread like an open faced sandwich. The bread slices, however, were rarely eaten and were mainly stacked besides each plate as an informal scorekeeping system for how much beef was consumed by the participants. No self-respecting gourmand wanted to fill up on bread when there was so much beef and beer available!
Chophouses were only slightly more civilized. They appeared in New York City in the mid-1800s to cater to merchants and clerks in need of a hot meal. By all accounts, chophouses were dark and dusty affairs: one of the more celebrated houses was named “Cobweb Hall,” after the décor. These restaurants served a more diverse menu than the beefsteaks. Mutton chops, lamb kidneys and sizzling strips of bacon were all served, alongside mealy baked potatoes and the ever-present tankards of British ale. As one reporter put it, “Those who don’t care for steaks can have chops, those who don’t care for chops can have steaks.” Dessert was apple pie, mince pie or a wedge of Stilton cheese.
The Old Homestead of New York’s Meatpacking District has the distinction of being the oldest continuously operating steakhouse in the country. It served its first charcoal broiled strip just after the Civil War, in 1868. In fact, a surprising number of steakhouses that opened around the same time are still open today: Keens and the Palm chain in Manhattan and the legendary Peter Luger in Brooklyn are all going strong today after a whopping combined 341 years in business. One key to their longevity is the fact that these restaurants were nicer than the chophouses—suitable even for ladies—with a clubby atmosphere and ingratiating waitstaff.
And the menus at these establishments are strikingly similar to what would have been served back at the turn of the century. Hashed brown potatoes, creamed spinach and cheesecake have always had their places at the steakhouse table. But while we think of bottles of hearty Zinfandels and Cabernets as proper accompaniments for a steak dinner, these restaurants never really focused on expansive wine lists. Beer was the beverage of choice up until Prohibition, and after that cocktails ruled the day. Extensive wine lists only appeared in the high-rolling days of the 1980s, when magnums of expensive reds were de riguer for Wall Street honchos.
Hilltop is gone, the building demolished and something new in its place. The sign, a historic landmark, is still there.
801 is fantastic...and very expensive. I love the Big Steer in Altoona; great “old school” vibe. My other DM fave is Latin King; great steaks AND Italian:)
Waygu-Angus rib-eyes from Heritage meats, medium rare cooked over mesquite chunks. With a nice salad on the side.
Honestly, the best steak I’ve ever had is a toss-up. The first one was at Ruth’s Chris Steakhouse in Seattle at the Grand Hilton Hotel. My wife and I both had Ribeyes, and they were absolutely fantastic. Of course I paid through the old schnozzola for that one, but it was worth it.
The other really good steak I’ve had was it the Wolf Lodge Inn just outside of Coeur d’Alene Idaho. It’s right off of Interstate 90, and if you miss the exit, you have to go quite a ways to find a place to turn around. I can’t remember the cut that I had, but it was delicious, juicy, and extremely tender.
“Waitress, can I get some ketchup, please?”
If I’m not at some nice place in Tokyo or a Ruth’s Chris or similar (where they have a 700+ deg oven) I typically prefer to buy my own and cook it myself.
Been to St. Elmo’s many times back in the day. Great place. Liked the Keystone Grill too. But understand it is closed.
I like Iwai or Suntory.
Perfect order,
Add a
BLOOMING ONION
from
“Outback Steakhouse”
,
I’m Fine.
Steakhouse 55, Anaheim,Ca. Killer steak, great drinks. And the creme’ Brulee was fantastic.
CC
Best steak dinners I ever had were in the Old Corral in Centennial, Wyo. I had lunch there on two occasions: in August, 1961 and in September, 1987.
If you are ever in the area, this is a great steakhouse...it is out in the country East of El Paso but very worth the drive.
http://www.cattlemansranch.com/
Bkmk
And whatever you get; do NOT forget the shrimp cocktail. Biggest shrimp I’ve ever had, and the cocktail sauce WILL make you cry.
The only book store we knew about was K&B, it was the premier place for books downtown. This was 1967-70.
Ken’s salad dressings are carried by most chain groceries in the South too.
Yes! And the house dipping sauce for the onion petals........
Recipe is on the bottle. Montreal seasoning, soy sauce, olive oil in a zip lock. No let it sit 5 minutes and it's ready to go.
Been disappointed with restaurant steaks ever since.
We need a Manhattan Steakhouse in Sparks...
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