Where is the best steak (and why)

One of my favorites out of all the steak houses I’ve been to was Durant’s in Phoenix, AZ. Scotch and Sirloin in Wichita, KS also is high on my list.
 
The best steak is at my friend Pablo’s.

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steve white said:
I might have once voted for McGuire's Irish Pub in Destin, Florida--a great dry aged steak, though they do apply a proprietary rub.
After tonight I might vote for The Keg, a Canadian based enterprise, and we ate at the Arlington, Tx location. Difference? Their New York strip was so good, I couldn't even bring myself to salt or pepper it, and used a béarnaise sauce to dip bread in, rather than dip steak in it. Just Wow. Near as I can tell, the grade of meat and the well seasoned grill did their magic, no doubt aided by good cooking.
What makes you defend you favorite steak or method as champion?
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McGuire’s in Destin is the worst “steak house”(more like a gift shop that offers crap food)experience of my life and they rely on tourist traffic instead of food quality….. I’d honestly rather eat Chic-fil-a than step foot in McGuire’s or Destin for the rest of my life.

As for the good places in no particular order
Del Frisco - Dallas
Jeff Ruby’s - Nashville
Toro - Manaus Brazil
 
I ate the best steak at Pinnacle Peak, in AZ. Not fancy at all, but it was amazing. Love the little history on the back of the menu.
 
BryceM said:
I'm a low-grade foodie wannabe and the best steak I've ever had was wildebeest tenderloin or backstrap cooked over a fire. I'm not kidding. I prefer it to any place I've ever been.

I've had amazing steak in ma-n-pa restaurants and so-so steak in expensive joints. Usually you get what you pay for.

I like it so much I've wondered if I could do a little high fence and keep a few around. I wonder how they'd respond to 2 feet of snow.......
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I agree, some of the best steaks I’ve had are from little Mom n Pop restaurants.
One that comes to mind is a little restaurant in Hancock Maryland, called Potomac Grill. It’s very close to Hendershot’s gun shop.

I own property nearby, and stop there regularly.
The place doesn’t look like much from the outside (the inside isn’t great looking either), but the steaks are amazing.
I’ve never met the owner but from what I’ve been told he owns a chain of plumbing supply stores, 2 restaurants, and a farm. He raises all the beef cattle, that are used in his restaurants.
I’d put these steaks up against any I’ve ever eaten at much fancier/expensive restaurants.
 
deewayne2003 said:
McGuire’s in Destin is the worst “steak house”(more like a gift shop that offers crap food)experience of my life and they rely on tourist traffic instead of food quality….. I’d honestly rather eat Chic-fil-a than step foot in McGuire’s or Destin for the rest of my life.

As for the good places in no particular order
Del Frisco - Dallas
Jeff Ruby’s - Nashville
Toro - Manaus Brazil
Click to expand...
Well, that's what I get for remembering something I ate 20 yrs ago. Things change. I'll have to recommend something from THIS century, lol.
 
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steve white said:
I might have once voted for McGuire's Irish Pub in Destin, Florida--a great dry aged steak, though they do apply a proprietary rub.
After tonight I might vote for The Keg, a Canadian based enterprise, and we ate at the Arlington, Tx location. Difference? Their New York strip was so good, I couldn't even bring myself to salt or pepper it, and used a béarnaise sauce to dip bread in, rather than dip steak in it. Just Wow. Near as I can tell, the grade of meat and the well seasoned grill did their magic, no doubt aided by good cooking.
What makes you defend you favorite steak or method as champion?
Click to expand...
Steakhouse Da AlDone in Florence Italy. Bistecca Fiorentina. There is nothing like it anywhere!
 
steve white said:
I might have once voted for McGuire's Irish Pub in Destin, Florida--a great dry aged steak, though they do apply a proprietary rub.
After tonight I might vote for The Keg, a Canadian based enterprise, and we ate at the Arlington, Tx location. Difference? Their New York strip was so good, I couldn't even bring myself to salt or pepper it, and used a béarnaise sauce to dip bread in, rather than dip steak in it. Just Wow. Near as I can tell, the grade of meat and the well seasoned grill did their magic, no doubt aided by good cooking.
What makes you defend you favorite steak or method as champion?
Click to expand...
My dad was a butcher and owned his own business only working for his father until his dad died in 1961 and he took the business over at 29 years old.

Starting in 1968 instead of selling local beef (Northeaster United States) that he slaughtered he started to import hanging and later boxed beef from the Western United States. USDA Choice or Higher grade.

Hereford first and then Angus took over the market in the 80's because they could be delivered to market faster & heavier than anything else on less grass and then finished with less grain.

My dad dry aged everything that came in his shop so that it was 10-12 weeks past the kill date when sold.

Our house was simple. Food was always excellent and beef was broiled or grilled several nights a week. Nothing more than a little salt and pepper was put on before the meat hit the grill.

Beef from many other place is different. Older steers have a stronger taste (Argentina) and grass feed (Europe) is different. I think in many cases it's what one cut their teeth on that is best for them.

The best steaks I ever had were his, period!

Nothing fancy just good quality beef, your taste buds and aged right is what matters.
 
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A Taste Of Texas located in Houston Texas is the Best Steak I have ever had. To visit this restaurant is truly an unforgettable experience.

A close second would be the Blue Wildebeest steak that the chef prepared at HunterHill Safaris in South Africa. Grass feed and very tender.
 
mdwest said:
Ive been very fortunate and blessed to have eaten at many of the top rated and best known steak houses in the world. Peter Lugers in NY, the original mortons in Chicago, Margaret in Sydney, etc. For me, overall the best steaks are in Buenos Aires. There are at least a dozen steakhouses there that I'd personally put in the top 25 in the world in terms of quality of the meal and quality of the ambiance. Then factor in that they are some of the most affordable anywhere on the planet, and they get very hard to beat.

If anyone is headed to Argentina for a hunt this year, dont screw yourself out of an opportunity to have a meal at Estillo Campo. The last time I ate there the meal was beyond divine. The service was impecable, and I think the tab came to about $30 a person with all of us eating appetisers, sharing a bottle of wine, eating steaks, a couple of sides, desert, and an after dinner coffee.
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Argentina has excellent steak. IMO their beef is better than Brazil, although Brazil is probably better known for their beef. A challenge that US steakhouses have is corn finished beef. I think that gives western Canada an edge over the US as they use a lot of barley when they are finishing and it produces a better flavor. If you haven’t had a steak from western Canada, you should really make an effort to do so.
 
Back in the day, The Peppermill in Valentine, NE after stomping the Sandhills for sharpies.
 
I would say Desnivel in Buenos Aires. I’ve dined at 4-5 higher end steakhouses there, but Desnivel is very unpretentious and I’ve found to be the best.
 
WAB said:
Argentina has excellent steak. IMO their beef is better than Brazil, although Brazil is probably better known for their beef. A challenge that US steakhouses have is corn finished beef. I think that gives western Canada an edge over the US as they use a lot of barley when they are finishing and it produces a better flavor. If you haven’t had a steak from western Canada, you should really make an effort to do so.
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I used dads grain bill for fatten corn wheat and Rey or oats what ever easer to find
Free choice on grazing and or hay depending on time of the year
 
WAB said:
Argentina has excellent steak. IMO their beef is better than Brazil, although Brazil is probably better known for their beef. A challenge that US steakhouses have is corn finished beef. I think that gives western Canada an edge over the US as they use a lot of barley when they are finishing and it produces a better flavor. If you haven’t had a steak from western Canada, you should really make an effort to do so.
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Absolutely correct on barely finishing of beef. Serious props to you for bringing that nuance of finishing to the thread.
 
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My own beef is superior to anything in any restaurant anywhere.

That said, when I’m traveling north through Kansas City, I always find time to eat a 16oz. Ribeye at The Hereford House in KCMO (Independence). Excellent steak and meal at reasonable prices for the high quality.
 
Hals in Nashville and The local in Richmond hill,GA both throw a good steak down.
 
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