Where is the best steak (and why)

Maybe a close second to Pablo’s or Tanks. Is Grouse Camp tenderloin.

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After managing and owning my own steakhouses for 15 years I can be a bit of a steak snob. I still prefer my own treatment of cuts. I went to my local Sam's club last month and bought 90 lbs of prime graded ribeyes for only $9.00 a lb. I age at least 21 to 28 days before cutting into steaks. A light seasoning the day before grilling over wood coals and you don't even need a knife. I catered my local homebuilders association dinner and we didn't have more than butter knives available. Still had a couple knuckleheads ask for steak sauce :oops: when I do go out for a steak I agree some of the best were Buenos aires but even a texas roadhouse will be acceptable. We have a great little (30 seat) steakhouse about 3 miles from our hunting property in Northern Oklahoma.
 
Pappas Bros in Dallas for the win.
 
steve white said:
WHY have I never been to Bob's !!?? I live in Dallas. It's now on my short list.

I must say I like the chipotle sauce ribeye at El Ranchito, but it is not a world class cut, I just like the flavor.
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Bob's in Dallas is hit and miss. I think there are at least two. One being the original. The one in Nashville right accross the convention center has been hit and miss as well.
 
K-man said:
After managing and owning my own steakhouses for 15 years I can be a bit of a steak snob. I still prefer my own treatment of cuts. I went to my local Sam's club last month and bought 90 lbs of prime graded ribeyes for only $9.00 a lb. I age at least 21 to 28 days before cutting into steaks. A light seasoning the day before grilling over wood coals and you don't even need a knife. I catered my local homebuilders association dinner and we didn't have more than butter knives available. Still had a couple knuckleheads ask for steak sauce :oops: when I do go out for a steak I agree some of the best were Buenos aires but even a texas roadhouse will be acceptable. We have a great little (30 seat) steakhouse about 3 miles from our hunting property in Northern Oklahoma.
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What do you use to age? My wife and I have been looking at different age’rs for the last couple of years and can’t commit. This is just for our home. We buy our beef in bulk as well would like to try aging deer, elk and ducks too.
 
MacJenkins said:
What do you use to age? My wife and I have been looking at different age’rs for the last couple of years and can’t commit. This is just for our home. We buy our beef in bulk as well would like to try aging deer, elk and ducks too.
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Umai or Sausage Maker dry aging bags are both cheap and excellent if you have a vacuum sealer and a refrigerator with good air circulation (not overstuffed) in it.

I’ve used them for years.
 
So to go with this what’s everyone’s favorite cut?

To me it is ribeye hands down. But behind that I’d rather have a flank steak than a filet. If it’s grilled right.
 
Russ16 said:
So to go with this what’s everyone’s favorite cut?

To me it is ribeye hands down. But behind that I’d rather have a flank steak than a filet. If it’s grilled right.
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The Hanger Steak (butcher’s cut). Nothing else comes close in terms of robust beef flavor and tenderness. Aged on the rail for 30 days takes it to a heavenly plateau.
 
Hunt anything said:
I cringe when I spend good hard earned money on a good piece of beef and someone asks for well done!
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Oh, dude, don’t even get me started… someone does that on my tab and I have visions of tossing the table over in my mind. One time a niece ordered a ribeye well done and Bonnie reached over under the table and squeezed my knee to shut me down. She knew I was about to tell the waitress to change the nieces order to a hamburger steak.
 
Keens. NYC. Porterhouse for two. If it was good enough for Teddy then it’s good enough for me.
 
Betterinthebush said:
Umai or Sausage Maker dry aging bags are both cheap and excellent if you have a vacuum sealer and a refrigerator with good air circulation (not overstuffed) in it.

I’ve used them for years.
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I’ve tried those with decent results. Was hoping you were going to tell me about a bad ass appliance for hanging in.
 
MacJenkins said:
I’ve tried those with decent results. Was hoping you were going to tell me about a bad ass appliance for hanging in.
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lol! Sorry friend. My only bad ass appliance for aging is a walk-in cooler with fans and humidistats!

ETA: those bags work best if the product and bag are resting on a rack in the fridge. Never on a solid glass shelf.
 
Altitude sickness said:
With tools like the Meater and Sous Vide. If you can source quality cuts. The mystery and difficulty is gone.

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Sous Vide completely changed my steak game. It also completely changed my venison game. You'll never have a better venison roast than one thats been prepared with a sous vide.

We've got an old school butcher about 15-20 minutes away over in plano that keeps exceptional beef and cuts to order. When I want a truly special meal, thats where I go.
 
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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The only canada beef Ive eaten has been in Toronto and Windsor on various trips. I dont think I ate anything but seafood and chicken (that I recall) on trips to Vancouver. I have to admit the steakhouse we visited in Toronto (cant remember the name) was exceptional though.
 
Russ16 said:
So to go with this what’s everyone’s favorite cut?

To me it is ribeye hands down. But behind that I’d rather have a flank steak than a filet. If it’s grilled right.
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A bone in well marbled ribeye is my favorite but I may have to make a run up the road and swipe a butcher’s cut hanger steak from @Betterinthebush when he gets up and running.
 
MacJenkins said:
What do you use to age? My wife and I have been looking at different age’rs for the last couple of years and can’t commit. This is just for our home. We buy our beef in bulk as well would like to try aging deer, elk and ducks too.
Click to expand...
I have a commercial 2 door refrigerator in my trophy room. I'm able to get it down to 35° when I'm aging meat. I also have a 10x10 walkin cooler at my shop to hang carcasses of wild game. Both were good deals when I bought them years ago. Not sure I could afford to replace them today. You could look at restaurant supply for a good quality used one even if ugly it can go in your garage.
 
Betterinthebush said:
lol! Sorry friend. My only bad ass appliance for aging is a walk-in cooler with fans and humidistats!

ETA: those bags work best if the product and bag are resting on a rack in the fridge. Never on a solid glass shelf.
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Exactly. They need circulation all around the meat. You need a good fan inside, and space them apart.
 
I use an old refrigerator as well. I age waterfowl and venison for around 7-10 days in it. I stick a small fan in it for circulation.
 
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