Best steak you've had?

Smith and Wollensky in Easton, OH
Range in San Francisco (Not a steakhouse, but they had steak on the menu which was damn good. This was the first steak that I ever described as melting in your mouth.)
Uncle Jack's in Manhattan

Smith and Wollensky in Manhattan was a disappointment from a steak standpoint. Didn't hit the spot like I thought it would. However, sitting at the bar before we got seated at our table was a great experience. The bartender was one of the best I ever had.

ThatSwissIMGuy said:
Fillet Mignon 20oz at Uncle Jacks in Manhattan. Best steak I've ever had but the side dishes were a disappointment.
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I wouldn't say it was the best I ever had, but it was in the Top 5. It was damn good. Which one did you go to? I went to the one on 9th ave. What topped it all off was going to the bathroom only to walk by a napkin autographed by John Gotti. If it's good enough for Gotti then it's good enough for me.

Bofu2U said:
Best steak... staff "meeting" for Sybarite in NYC at ASE @ Quality Meats... I think it was Quality Meats. Amazing steak.
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Went to Quality Meats a couple of months ago. I have to say it was less than quality. Was very disappointed because I heard good things about the place.
 


Roundabout said:
What do you guys think of the previous poster who mentioned the A1 Steak Sauce blasphemy? Where we come from, that's like asking for Ketchup on a steak.
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A real steakhouse wouldn't even allow steak sauce to be 100 ft from a good cut of meat. Who the hell puts A1 on a good steak - doesn't that defeat the whole fucking point? I always thought the purpose of A1 was to mask the taste of inferior meat.
 
this thread is making me cringe.. Ruth's Chris? Give me a break that place sucks. And prime rib is not a steak, it is a roast. I love prime rib, but you said steak. A rib eye is a steak made from the same cut of beef. There is a huge difference.

And it is important to distinguish between dry aged and wet aged beef as they are different beasts. I prefer dry aged and it is worth the extra money IMO.

My top dry aged steaks:

1. Ben and Jacks - NYC
2. The Steakhouse at Camelot - Excaliber in Las Vegas (don't overlook it just because this place is the WalMart of casinos). Havent been there in 5 years though, so it would have to be re-evaluated

Uncle Jacks and Old Homestead in NYC are up there too.
 
I have not been to NYC for years but when there the Old Homestead was the place for steak.
 
Porterhouse from stripsteak in Vegas.
Bone in rib eye from Mortons in Vegas.

I'm no steak critic, but I was severely disappointed in Ruth's Chris.
 
Unarmed Gunman said:
A real steakhouse wouldn't even allow steak sauce to be 100 ft from a good cut of meat. Who the hell puts A1 on a good steak - doesn't that defeat the whole fucking point? I always thought the purpose of A1 was to mask the taste of inferior meat.
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I was just about to say... No A1 unless it is SHIT meat.
 
RockDiesel said:
Smith and Wollensky in Manhattan was a disappointment from a steak standpoint. Didn't hit the spot like I thought it would. However, sitting at the bar before we got seated at our table was a great experience. The bartender was one of the best I ever had.
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I wonder if maybe you had a bad night? I've been there several times and have loved it everytime. The thing I like about their steaks vs. some other big name steak places is that they don't seem to do anything to the meat. No salting, no butter, no tenderizers. The real meat flavour comes through.

I have to say I also like the liberal pours they use when making Crown & Cokes :)
 
Really prefer to do it myself...

The Source - Find a good butcher shop, this was easier when I lived in Omaha.

The Cut - Get a good cut, personally I prefer a nice porterhouse if I'm really hungry, tenderloin if not. NY strips and ribeyes are good too (although sometimes a bit too fatty). Look at the meat it should be bright red and the marbling (fat content) should be in really thin strips and distributed evenly throughout the meat and kind of an offwhite milky color.

The Seasoning - KISS. Salt and pepper is pretty much all you need. Use the good stuff though. Kosher salt and freshly ground black pepper.

The Cook - Hot and fast. You shouldn't flip the meat more than once on the grill. Sear the shit out of it on each side and get it off the grill. Keep in mind that "carry over" will continue to cook the meat after you remove it, so don't overcook it. Prefer mine medium rare. This is really important - do not cut into the meat until at least 5-10 mins after removing. You need to give the juices time to distribute in the meat. Cutting it prematurely will cause it to lose a lot of the moisture all over your plate.


And for gods sake, don't put any A1 on it.
 
nvanprooyen said:
Really prefer to do it myself...

The Source - Find a good butcher shop, this was easier when I lived in Omaha.

The Cut - Get a good cut, personally I prefer a nice porterhouse if I'm really hungry, tenderloin if not. NY strips and ribeyes are good too (although sometimes a bit too fatty). Look at the meat it should be bright red and the marbling (fat content) should be in really thin strips and distributed evenly throughout the meat and kind of an offwhite milky color.

The Seasoning - KISS. Salt and pepper is pretty much all you need. Use the good stuff though. Kosher salt and freshly ground black pepper.

The Cook - Hot and fast. You shouldn't flip the meat more than once on the grill. Sear the shit out of it on each side and get it off the grill. Keep in mind that "carry over" will continue to cook the meat after you remove it, so don't overcook it. Prefer mine medium rare. This is really important - do not cut into the meat until at least 5-10 mins after removing. You need to give the juices time to distribute in the meat. Cutting it prematurely will cause it to lose a lot of the moisture all over your plate.


And for gods sake, don't put any A1 on it.
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I would like to add, let the salt sit on the meat 10-20 minutes before you cook it, makes a huge difference.
 
Over in Eastern Oregon with my grandpa, he made up steaks over an open fire and that was one of the best steaks ever. And at ASW, at a TGI Fridays, i had one of the best steaks ever, don't know why but that night they were on their "A" game.
 
Harry Caray's in Chicago. Love their New York Strip. Chop House in chicago was decent but not as good.
 
Small steak house in maspalomas on the canary islands. I have not been able to enjoy any US beef since.
 
nvanprooyen said:
Really prefer to do it myself...

The Source - Find a good butcher shop, this was easier when I lived in Omaha.

The Cut - Get a good cut, personally I prefer a nice porterhouse if I'm really hungry, tenderloin if not. NY strips and ribeyes are good too (although sometimes a bit too fatty). Look at the meat it should be bright red and the marbling (fat content) should be in really thin strips and distributed evenly throughout the meat and kind of an offwhite milky color.

The Seasoning - KISS. Salt and pepper is pretty much all you need. Use the good stuff though. Kosher salt and freshly ground black pepper.

The Cook - Hot and fast. You shouldn't flip the meat more than once on the grill. Sear the shit out of it on each side and get it off the grill. Keep in mind that "carry over" will continue to cook the meat after you remove it, so don't overcook it. Prefer mine medium rare. This is really important - do not cut into the meat until at least 5-10 mins after removing. You need to give the juices time to distribute in the meat. Cutting it prematurely will cause it to lose a lot of the moisture all over your plate.


And for gods sake, don't put any A1 on it.
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I'll agree and add a couple of things:

1) Let the steak reach room temperature before cooking (45 minutes or so)

2) ALWAYS grill over real charcoal.
 
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