Perchoutofwater Posted September 14, 2009 Share Posted September 14, 2009 I'd have to say mine is Morton's. Saturday night I ate at a Ruth's Chris, and it did nothing but reinforce my opinion of Morton's. Don't get me wrong the steak was very good as were the accompaniments. I didn't care for the 500 degree plates, as I found that it continued to cook my medium rare steak to medium as I cut it. Morton's also IMO has a better desert menu. III Forks is very good though it only has four locations two of which are in Texas. It is probably number 2 on my list. Del Frisco's sucks as far as I'm concerned. They way over season their meat, to where about all you taste is the seasoning and not the meat. Bob's Steak and Chop House is pretty good though it really isn't national with locations primarily in the Dallas area and only one location outside of Texas. The Brazilian steakhouses are good if you are really hungry and love going to them with a group of guys before or after a game, they are not of the same quality as the dinning establishments listed above with the possible exception of Del Frisco's. BTW I still contend I can cook a steak as well if not better than any steakhouse. Unfortunately neither me or the wife can make some of the accompaniments that the finer steakhouses offer. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted September 14, 2009 Share Posted September 14, 2009 Outback Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted September 14, 2009 Share Posted September 14, 2009 Fogo de Chao but for the most part I don't do steakhouses. Quote Link to comment Share on other sites More sharing options...
Perchoutofwater Posted September 14, 2009 Author Share Posted September 14, 2009 Outback I'm not a big fan of Outback. I can buy the same quality beef at the local grocery store, and I can do all the sides they offer myself. Basically I can do it better and cheaper myself. The finer establishments I listed above have better beef than I generally have access to, and the side dishes are usually much more complex than I feel comfortable making. Quote Link to comment Share on other sites More sharing options...
Perchoutofwater Posted September 14, 2009 Author Share Posted September 14, 2009 Fogo de Chao but for the most part I don't do steakhouses. Fogo de Chao is my favorite of the Brazilian steakhouses. I love going there with a group of guys when I'm hungry and just want to pig out. The quality of the meat isn't outstanding like at some of the finer traditional steakhouses. Like I said, I love going their before or after a game with the guys, but it isn't going to be the best steak you've ever had. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted September 14, 2009 Share Posted September 14, 2009 Chains rarely serve the best steak in town. With regards to Portland, however, a chain might be it: El Gaucho. Not nationwide, just NW, but it fits the criteria. When I think of all the top steakhouses I've been to, none have been chain restaurants though. Seattle, Chicago, NYC, Bay Area, Atlanta, Tampa all have great steakhouses. None are part of chains. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted September 14, 2009 Share Posted September 14, 2009 BTW I still contend I can cook a steak as well if not better than any steakhouse. Exactly, and that is why I almost never go to them. That being said, the one I do go to about once or twice a year is Old Homestead. By far my favorite, though 2 locations doesn't really make it a chain. Quote Link to comment Share on other sites More sharing options...
untateve Posted September 14, 2009 Share Posted September 14, 2009 I cannot recall the last time I went to a chain steakhouse. Quote Link to comment Share on other sites More sharing options...
policyvote Posted September 14, 2009 Share Posted September 14, 2009 I know it doesn't have a great rep here, but I've had great luck at Texas Roadhouse. Pretty good beef, aged on site, hand-cut to order, and priced competitively with the Outbacks of the world. The sides are unremarkable, but the infinite cinnamon butter rolls and in-shell peanuts are appreciated. Fine dining it ain't (peanut shells are encouraged to be discarded on the floor), but the meat is good, and typically well cooked. If you finish a 32+ oz. steak (and two sides), you get a t-shirt and your picture up on a wall of fame. I have done this twice (32. oz. Ribeye, 38 oz. NY Strip). Peace policy Quote Link to comment Share on other sites More sharing options...
Big F'n Dave Posted September 15, 2009 Share Posted September 15, 2009 Scotch and Sirloin. Ate at this place in Wichita, Kansas, and had the best prime rib I've ever tasted. Quote Link to comment Share on other sites More sharing options...
dmarc117 Posted September 15, 2009 Share Posted September 15, 2009 Ditka's the food is great, not excellent. but the atmosphere is great at the one downtown. the staff is unbelievably friendly and go out of their way to make you happy. also the big man is there most saturday nights eating and signing autographs. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted September 15, 2009 Share Posted September 15, 2009 BTW I still contend I can cook a steak as well if not better than any steakhouse. Unfortunately neither me or the wife can make some of the accompaniments that the finer steakhouses offer. I hear this from almost every guy I know and have probably been guilty of saying it myself. Rarely is this true, however, for two main reasons: 1.) Consistency - I'll typically trust a steakhouse to hit the perfect result over most on a regular basis. Doesn't help that in my backyard, I'm not sending my steak back when I over-cook it. 2.) Cooking heat. This is huge when cooking steak. Most consumer grills / ovens aren't going to produce a great sear simply because we can't get them to that 800-1000 degree mark. I like my steak black and blue and producing that without a very high heat source isn't going to get it there. Instead, you're either over-cooking it or you're getting it blue-rare. Obviously, I haven't eaten any of your steaks so maybe you hit it right. Just a general observation based on my steak preferences. I think there are often quite a few home cooks who can produce food that rivals that of some decent restaurants. Have yet to see any that rival any high end restaurants, whether steakhouses any other. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted September 15, 2009 Share Posted September 15, 2009 Ditka's the food is great, not excellent. but the atmosphere is great at the one downtown. the staff is unbelievably friendly and go out of their way to make you happy. also the big man is there most saturday nights eating and signing autographs. Is this a chain? I've eaten at one of them. Chicago, IMO, is the greatest steakhouse city in the country. Once again, however, I think the best are not part of chains. I tend to have lunch and dinner meetings at Keefer's when in town. I've had better steaks on occasion, but Keefer's has always been a solid go-to. Quote Link to comment Share on other sites More sharing options...
Chavez Posted September 15, 2009 Share Posted September 15, 2009 If you live where you can't find a good independent steakhouse, move. Quote Link to comment Share on other sites More sharing options...
Brentastic Posted September 15, 2009 Share Posted September 15, 2009 Ditka's the food is great, not excellent. but the atmosphere is great at the one downtown. the staff is unbelievably friendly and go out of their way to make you happy. also the big man is there most saturday nights eating and signing autographs. Man, you have to get out more. I won't even state the obvious answer in Chicago (Gibson's). At Ditka's they serve Hidden Valley Ranch on their salads for chrissakes!! Please re-vote. Quote Link to comment Share on other sites More sharing options...
Rovers Posted September 15, 2009 Share Posted September 15, 2009 Chains? Meh.... I like Peter Lugers, two locations, but the one in Brooklyn is better. Quote Link to comment Share on other sites More sharing options...
policyvote Posted September 15, 2009 Share Posted September 15, 2009 I should say that I ate at the Shula's in Orlando and it was amazing, amazing food. 32 oz. Prime Rib, washed down w/a Chimay (red). But the atmosphere was very off-putting to me; a sort of mix of 60s/70s dark stained wood w/white tablecloths and gold fixtures--but then everything is still football. It's like eating at an old art museum, except that all the paintings are of football, and your menu is painted on a football. IMO, either run with the "football" theme all the way to the hilt--all football--or make it an elite steakhouse that happens to be named after a guy who made his fortue in sports. Peace policy Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted September 15, 2009 Share Posted September 15, 2009 (edited) Chains? Meh.... I like Peter Lugers, two locations, but the one in Brooklyn is better. No doubt Peter Lugers beats any chain steakhouse I've ever been too, but I still can't buy it as the best steakhouse in the United States. I've only been to the one in Brooklyn though and the last visit was marred by horrible service. Because our company COO loves it (and pays) I've eaten there twice since January and while good, I've had much better steaks in Chicago. In NYC, I think the Strip House is just as good as Peter Luger's, if not better. Edited September 15, 2009 by Seattle LawDawg Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted September 15, 2009 Share Posted September 15, 2009 Too many great restaurants in NYC to spend time at a steakhouse though. +212 Quote Link to comment Share on other sites More sharing options...
Choppy Posted September 15, 2009 Share Posted September 15, 2009 Scotch and Sirloin. Ate at this place in Wichita, Kansas, and had the best prime rib I've ever tasted. Nailed it. I try to eat at S@S every time I'm in Wichita. Classy place, excellent steaks and service. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted September 15, 2009 Share Posted September 15, 2009 Morton's Ruth's Chris III Forks Bob's Steak and Chop House I also like Kirby's and Saltgrass in your neck of the woods. Shula's Been to 2 Shula's and they were both great. Like most - my favorite is a local, 1 site business called the Timbermine. Quote Link to comment Share on other sites More sharing options...
Ursa Majoris Posted September 15, 2009 Share Posted September 15, 2009 BTW I still contend I can cook a steak as well if not better than any steakhouse. Completely agree. Get the meat at Costco, slap it on the grill with Famous Dave's steak rub on it and eat. Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted September 15, 2009 Share Posted September 15, 2009 Ditka's the food is great, not excellent. but the atmosphere is great at the one downtown. the staff is unbelievably friendly and go out of their way to make you happy. also the big man is there most saturday nights eating and signing autographs. Ditka's isnt even in the top 5 IN CHICAGO . . . what else do you prefer? TGI Fridays? Smith & Wollensky's on State is my personal favorite . . . but there are several that deserve accolades in Chicago . . . Quote Link to comment Share on other sites More sharing options...
geeteebee Posted September 15, 2009 Share Posted September 15, 2009 (edited) It depends on how you define chain. Peter Luger's and Papa's Bros. are both very nice (Papa's Bros. wins in my opinion) but I believe there are only a couple of restaurants in each "chain". Del Frisco's is great and their website shows 8 locations across the country so I would think that is more of what you intended. I haven't been to all 8, just the original Dallas and Ft. Worth locations and if the other locales are franchised (I don't know if they are) then there may be dramatic differences in quality. Still, most large cities can claim excellent independent steakhouses that usually outdo the chains. Edited September 15, 2009 by geeteebee Quote Link to comment Share on other sites More sharing options...
untateve Posted September 16, 2009 Share Posted September 16, 2009 I hear this from almost every guy I know and have probably been guilty of saying it myself. Rarely is this true, however, for two main reasons: 1.) Consistency - I'll typically trust a steakhouse to hit the perfect result over most on a regular basis. Doesn't help that in my backyard, I'm not sending my steak back when I over-cook it. 2.) Cooking heat. This is huge when cooking steak. Most consumer grills / ovens aren't going to produce a great sear simply because we can't get them to that 800-1000 degree mark. I like my steak black and blue and producing that without a very high heat source isn't going to get it there. Instead, you're either over-cooking it or you're getting it blue-rare. Obviously, I haven't eaten any of your steaks so maybe you hit it right. Just a general observation based on my steak preferences. I think there are often quite a few home cooks who can produce food that rivals that of some decent restaurants. Have yet to see any that rival any high end restaurants, whether steakhouses any other. The Egg smiles. It knows. And it reaches 800 degrees. Quote Link to comment Share on other sites More sharing options...
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