All you can eat beach buffet surf and turf bbq in Boracay.
Authentic Japanese Wagyu steak in Singapore. The steak literally melted in my mouth with an explosion of flavor. You can't get real Wagyu beef in the US. All the best steak restaurants in the US come in a distant second place. If I had to pick a place, I always was partial to Ruth's Chris steakhouse.
Hakushu - Little family-owned Teppanyaki-style restaurant. Tokyo, near Shibuya Crossing. A5 Wagyu. No internet website.
Wooden Nickel in Crested Butte, Colorado.
Close second- Eddie Merlots in Columbus
Indianapolis is home to Charles Mulligan's Steakhouse, the best damn steakhouse in the damn state. I have taken a picture of every steak I've ever eaten there. June 2004: Porterhouse, medium rare, Bearnaise sauce. January 2000: They call this one, The Enforcer. February '96: The steak ribeye. The Whiskey: Lagavulin 16. The lady next to me? A bitch.
IRL though? My own house. I grill Ribeyes and ny strips and my wife makes homemade zip sauce, mushrooms, and carmelized onions on the side with either garlic mashed taters or truffle fries. Montreal steak seasoning is our favorite additive.
Close second goes to the many free filet minons that I received at my college banquet job (the inn at St John's in Plymouth).
Nod to Ron Swanson.
5 O’clock Steakhouse in Milwaukee. Time stopped when I took my first bite.
Been there. Great pick.
The Palm in NYC, original location that is now closed.
at home...know a guy who runs a cattle/hog farm, their local butcher knows how to prep meat. Cooked properly it can't be touched by any restaurant. All animals are tested for hormones etc...you get caught you are done supplying. Grass-fed, raised right, so delicious.
my place. per blue_by_u, we raise grass fed beef. no hormones, no vaccines, no GMO feed.
for restaurants, i'd say a couple i've had at ruth's chris. very nice for that genre of beef.
i second ruth's chris.
Agree with Ruth Chris’ as well.
Agree with Ruth Chris’ as well.
It really does make a difference when you are the farmer and control the product.
i second the home grown beef. my uncle’s farm grown, black angus, no hormone, no vaccine, grass fed in Kentucky. 0dark46 and I’m hungry for a juicy steak.
same. enjoyed many great meals at an old teammates family farm in texas. hes also shipped me beef which ive prepared though didnt taste quite as good.
as far as restaurants, luger nyc is tough to beat
Harry & Izzie’s in downtown Indianapolis (sister restaurant of St Elmo’s and not far from Ruth Chris). It was a dry aged tomahawk ribeye. It was a transcendent experience.
They share the same kitchen as St Elmo's. Also have the best sugar cream pie!
Most steakhouse steaks are going to be commodity beef, even prime and dry-aged. Meat that doesn't come from the main supply chain but is sourced from farms that focus on quality can be much, much better.
So let me recommend what is (among foodie types) universally regarded as the best butcher in the country: Flannery Beef out in CA. HIs "CA Reserve" is sourced locally, dry-aged 30 days, and is generally fucking amazing.
He also will make you custom burger blends and sometimes, as specials, will sell longer-aged beef (45 day! 60 day!) though for my palate I agree with him that the 30 day is the best balance of dry aged funk and regular beefiness.
My favorite is the Jorge Cut, which is a bone-in ribeye with extra rib cap. But everything is amazing.
The best steaks I've ordered from Flannery are the best steaks I've ever had in my life. Can't recommend him more highly. And I live in NYC and have had Lobels and Fleischer's steaks many times, to say nothing of Lugers, Wolfgangs, Sparks, etc.
Live 3 blocks from Lugars. Amazing steak, but the rest of the experience is just so overrated for what you get. If I'm going to spend $70+ on a cut of steak, I want some atmosphere, and service to go with it.
If you're ever back in the area, St. Anselm is my recommendation and it really delivers, though it is tiny.
Yes, they're getting local stuff from the Hudson Valley.
If you current live in W-burg then I doubt you've lived there for long enough to have gone to Lugers when it was at its peak, but 20-30 years ago it was every bit as good as its reputation or better, and the atmosphere was old new york. I remember going there for a break-fast Yom Kippur meal (don't judge, we weren't feeling smoked fish) and we were seated next to a table of Gambino guys who paid for their meal (remember, no CCs at Lugers) by peeling $100s off of a thick roll and it was just about the most Alpha thing i have ever seen.
At the Black Angus at Lake Buena Vista at Disneyworld six years ago. It was a 48oz Porterhouse ordered it medium rare. 2.5in thick, still cool in middle, very spicy/peppery. Was wonderful--in large part because of how rare much of it was and I love spicy food. Ive had a few $100+ steaks over the years at more expensive locations, but none compare to my $29 three pounder at Black Angus.
My house, 8 to 10 Times a year. I have been dry aging beef for the past 6 years and I have a a whole cooking process that begins with a 700 degree sear. I find 35 to 45 days to be the sweet spot, I once aged a rib roll for 110 days and it was a little on the funky side but it was still tasty.
I love Morton's, Ruth's Chris, St. Elmos...etc but I can't afford to be a regular so I did my homework and learned to age and prepare steaks properly. Besides, my homebrew beer pairs well with steak.
Had St Elmo's in college. Ncaa indoor was at Indy. The vibe is pretty cool and the steak was.solid. shrimp cocktail...wow.
Home....just discovered the joy of "reverse searing"...put the steak in the oven until it hits 120 degrees internal temp and the sear the outside at high heat until you get a nice crust. 1 to 2 minutes max. Best steak I've ever had.
I've read that sous vide is a great way to reverse sear, too, but you'd have to have a sous vide machine or drawer which I'm guessing most people don't have. But if you like to cook, it might be a fun thing to try.
Sous vide makes wonderful streak and meat in general because it’s very hard to overcook. The problem I have with the method its that it’s a lot of investment for a cooking method that is really only useful in a handful of situations, and most of the time it is a prep stage prior to finishing with a stove/etc.
It’s also nice for reheating food without overcooking, poached eggs, custards, and basically anything that is tricky because of the over cooking risk.
Only a handful of situations??? Sous vide opens the door to so many possibilities... that and my smoker are my two favorite cooking devices.
Agreed! I use both. Anova water bath @ 129 degrees for 90 mins on a 1.5 or 2" prime filet, then use a Pitboss pellet smoker and open up the sear plate for 45 seconds a side for the perfect crust. Amazing.
If anything I’d rather not use a sous vide on steak but like the other hundreds of applications it has. You can seriously do soooo much with one it’s ridiculous.
Do you sear both sides?
Yes, both sides. And the fat on the side if you're going to eat it.
Thanks.....will try.
And hell yes I’m going to eat the fat!
This is what I was going to reply with. Best steak I ever had - the ones I cook. Seriously, after dialing in my sous vide cooking, it's hard to find a steak I like better. Hell, recently I picked up 3 ribeye pack from Costco, made 3 ribeyes cooked (seasoned really) 3 different ways and made my girls taste and pick which was which - all three were incredible.
Agreed so much. A sous vide water circulator isn’t terribly pricey and all you need is that and a large pot. It’s almost impossible to mess em up and you can dial it in to the perfect doneness. Two or three inch filets? No problem, uniformly medium rare. Best steak I ever had was a 1.5” thick prime ribeye I bought after passing the peds heme/onc boards. Three hours in the sous vide bath, and then seared on a screaming hot cast iron pan. That’s the steak I named my son after.
Tie between Keen’s in NYC and the Erie Cafe in Chicago. If you haven’t been to Keen’s...go and eat a steak in the same room Teddy Roosevelt used to.
if you want a mind blowing home steak. Make a rub out of well ground coffee, salt, brown sugar, cumin paprika and ground pepper. Rub on a ribeye and grill to Med rare.
Bazaar Meat in Las Vegas. So good my friend has since had two dreams about eating there again.
Dry aged ribeye at Bavette's in Chicago. Yes, I'd been drinking all day - but it was amazing.
Was a chef for hogsalt for quite sometime. Called Bavettes home for a couple years. Special place.
Wife took me here for Valentine’s Day once. Was a terrific steak. I also like Gene & Georgetti’s quite a bit.
I spent seven years in Omaha and between Omaha. Between Omaha, Lincoln, Kanas City and a dozen places there are enough steak houses with the benefit of having some of the best beef farms anywhere on the planet very local that you can argue and come up with a few top 10 lists.
Brother Sebastains, Omaha Prime, Mahogany Prime, 801 Chophouse, Hereford House, Piermonts - all pretty high end, and then there are a number of great hole in the wall places with great steak - The Drover, Farmer Browns, Around the Bend (anyplace known for the Testicle Festival - you have to have a few beers and give it a try), and the always good Gorats where you may get a chance to catch up with Warren Buffet.
All have different takes, but all were very good.
Lived in Omaha for a number of years as well. The Drover was my top choice. Can't beat that whiskey marinade. All of the other places seemed overpriced, except maybe Brother Sebastians, they weren't too bad.
The Grey Plume has Waygu beef, but I never got the chance to go there before moving.
4 Charles prime rib in nyc.
the Strip House in NYC, just off Union Square.
La Choza de Gascon in Buenos Aires.
At home. Filet mignon in the air fryer. Blue cheese, bacon, and caramelized onion cream sauce topper, with asparagus and creamy garlic mashed potato sides.
Never though to put steak, let alone filet in the air fryer. How does the outside turn out? I'm a little afraid it might be too crispy.
That sauce sounds decadent.
There was char, but it wasn’t overly charred, and it was cooked to have some. It was medium-rare on the inside. I think we wrapped it in aluminum and then unwrapped it at a certain point. The fat was solid but bursts into liquid when you bite it. I’m no steak connoisseur, but that’s how I like it. I honestly had no idea it was going to be so good.
The sauce is ridiculous. If you like your steaks without a topper, I’d make it for a noodle dish: https://www.google.com/amp/s/www.foodnetwork.com/recipes/ree-drummond/rib-eye-steak-with-onion-blue-cheese-sauce-recipe-2109229.amp
Nice call on Bones. Their corn pudding is incredible too.
Cooked up some American Wagyu filets from Snake River Farms with two giant lobsters last summer. The brother in law brought the surf and I brought the turf. Holy smokes it was good. I think we started a new yearly tradition.
You better be bbq'ing that lobster or you're going to need to change avatars