Best steaks I’ve ever bought are all local grown by cattlemen who take pride in their craft. There are many good steakhouses in Wyoming, but I prefer a top shelf ribeye from my favorite producer at home.
I'm just dropping this here for folks who like steak...
- Thread starter sirhrmechanic
- Start date
Best steak eaten out was at Emeril's in Vegas several years ago. Ribeye aged and seared perfect. It was tender and tasty. Ted Turner's in Columbus Ohio many moons ago I had a bison steak that was pretty damn good.
I can’t speak for the other states. But I’ve never heard of Marshall’s and have been here all my life. I’m sure it’s good but if you’re ever in Greenwood, MS. Luscos is my favorite steak I’ve ever had. Like on earth. Family is selling unfortunately so I’m not sure it will remain. A lot of people here rave about Doe’s which will give you a huge cut but never really been a fan.
For your viewing pleasure though. A prime 3.2lb tomahawk. Fwiw i wanted it much rarer but i haven’t quite figured out how to reverse sear a huge cut like that and remain in the rare range. On another note my cholesterol is likely through the roof
For your viewing pleasure though. A prime 3.2lb tomahawk. Fwiw i wanted it much rarer but i haven’t quite figured out how to reverse sear a huge cut like that and remain in the rare range. On another note my cholesterol is likely through the roof
Charlie’s bar in Gage, Ok, serves a better steak than cattleman’s and it’s less than half the price.
I went to a very good restaurant in Fort Worth and splurged for the wagyu. Honestly thought the kangaroo appetizer was better.
Tonite was a cube steak sandwich with sauteed onions on a bollieuz roll with sharp swiss.
I like a marbelled ribeye or my favorite cut for the taste is skirt steak, Preferably cooked directly on mesquite coals no grate, old school about 1 1/2 minute a side. Let it rest with a little garlic butter.
I just have a thermometer in the meat the whole time and don't even look at it until it hits temp on a steak when reverse searing.
Best steakhouse I’ve been to is mastros and Gordon Ramsey’s in Vegas is a close second. If I’m cooking at home I like snake river farms products. I like to reverse sear my steaks. Throw it on the smoker until 105-110 depending on how thick it is and sear to 130 and let it rest.
Best liver I'd ever had came from a farm raised calf. Slightly sweet and savory. Liver and onions was a staple around my house growing up as a kid. But, I never had a piece of liver that tasted like that.
Reverse sear give you a uniform temperature throughout the whole steak vs a traditional sear where typically the middle is cooked to temp and the outer edge is over cooked.
Get a rope
BTW, I can vouch for St Elmo's in Indy and Cattleman's in OKC
Cattleman's steaks are out of this world.
Sirh, I'll send you a few of these when I have more in exchange for a tour!
Best steak in Vegas used to be Benny Binnions horseshoe lounge. They had their own farm out in Montana. Amazing beef. One of those old Vegas places with red leather furniture and dark corners.
Sadly it’s now a fern bar and awful…. The steaks at Ponderosa are better.
I’ve grown fond of using the charcoal chimney to cook my steaks. It gets plenty hot and you need to flip about each 30 to 45 seconds and the fat gets rendered very nicely.
About 4 minutes of cook time does the trick for rare to medium rare.
About 4 minutes of cook time does the trick for rare to medium rare.
- Nov 3, 2010
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I'm clearing out the house of my best friend, who passed away earlier this year. I literally moved one of those yesterday. He loved steak. Looks like I'll fire one up in his honor this weekend. Keep flipping for 4 minutes?
I eat a lot of grass feed beef. Because that's how I raise them. The meat has a very strong beef flavor with a hint of butter flavor. As far as the list goes, I was recently in Indianapolis for work and ate at St.Elmos and the ribeye steak I had was excellent. I would highly recommend going there if your in Indianapolis. Also, don't forget to get their famous shrimp cocktail.
Pretty much. I have just been eyeballing it as I go. Searing each side twice. Which is probably obvious because of the cross hatched grill marks on my photos. I haven’t made a science of it just yet.
They are correct about Matt’s steakhouse in Rolla, Missouri. I’ve been saying that place had the best steak in Missouri for years. (Stationed at Ft Lost in the woods)
I think i will do tomahawks for my birthday this year. Gotta go see a butcher or two. I like my steaks cooked over mesquite lump, sometimes with just s&p and others with more of a marinade. Depends on the cut. I can be happy with a cheap cut of beef or expensive, but can appreciate the difference
That was the go to place when I was in HS (mid-80s). Also the only place open at 2am. We would try to go by at least a couple times a week when I was working 3rd shift at NSRR. It started going downhill in the late 90s.
Del Frisco's in Ft Worth is tough to beat. Boi Na Braza in Grapevine was outstanding if you like the Brazilian steakhouse vibe. As already mentioned, Emeril's was excellent when I was there years ago. A hidden gem in Vegas is Michaels in the Southpoint hotel, used to be in the Barbary Coast.
I no-shit had a guy pull up in front of my house while I was raking leaves, ask me if I wanted to buy some steaks. WTF?!?
He started off by asking, "Hey, you like steak, right?". Caught me off guard. I waved him away. Should I have partook? How bad could unsolicited pickup-trick steaks be?
He started off by asking, "Hey, you like steak, right?". Caught me off guard. I waved him away. Should I have partook? How bad could unsolicited pickup-trick steaks be?
Try
The Best Steakhouse In Every State - Mashed
In the mood for a juicy, perfectly cooked steak? We've got you covered with the best steakhouses in all 50 states.www.mashed.com
And
11 Mail-Order Steaks Ranked From Worst To Best - Mashed
No need to head to the butcher shop when you can have your steak delivered right to your door. But which mail-order steaks are the best? Read on to find out!
As a big fan of KC Cattle Co... nice to see them at No. 4 in the mail order category. Because it's hard to get Tomahawk steaks here locally!
Sirhr
Huntspoint
Their farm is in Epping, NH and they BLOW AWAY Snake River. You meat is usually delivered the next day and has always been fabulous. They sell everything and if you don't see it listed, call them
Their Tomahawk reverse seared cooked to my wife's liking....I cut the bone short. I like it more rare but oh well...happy wife and all of that
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Absolutely correct
Always amazed at how butchers who really don't know meat use Kobe and Wagyu interchangeably. Wagyu can be sourced from 4 different breeds unlike Kobe which comes from one breed/bloodline and MUST come from Japan
Kobe has been around forever in Japan. The Japanese always raised and grew their own beef since they hate importing. They always have used the same methodology for raising cattle. It has little to do with producing the best taste but has more to do with an ethical approach to raising cattle. That is the way they are. I had it the first time I visited Japan in the early 80s. It was expensive then as well but not stratospheric as it is today.
I first ran into Kobe beef in the US in the mid 90s. Not sure if it was here prior to that. Although more expensive, it also wasn't as stratospheric as it is today. The reason why it is so expensive today is for the same reason fine bourbon, fine cigars, etc...supply and demand. Anything that is hyped and controlled in terms of availability is in the same boat.
Who would have ever thought a good bottle of bourbon would cost hundreds of dollars or a very fine cigar that would cost $75 or more....fucking crazy
I stick to Angus or PRIME graded meat. I buy it from Costco and dry age it myself for 30-40 days......plenty fine for me
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That shit is flavorful and way tender because.....It is all fat. You can buy a 5 pound tin bucket of cow lard for 10 bucks, and eat it with a spoon, it is so tender. Don't even have to cook it.
I eat beef muscle. Without the fat.
And Axis Deer, mostly which has almost zero fat, and not a tough steak in a freezer full.
Fight me.
Was that beef and venison massaged daily with sake it’s whole life?
But did your shoot it with your Savage before cooking it well done?
Turkey bacon I’ll presume too.
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Angus Barn in Raleigh, NC.
And then they also have these on the wall in the waiting room:
And then they also have these on the wall in the waiting room:
Meat is murder you heathens!
Harris Teeter was the best with their specials on angus. $5.99/LB angus ribeye on Wednesdays. …that and the Boar’s Head cut to order bacon…. Fuck me…
Used to go there when I was a kid. A long time ago. Glad to hear it's still there.
I've heard 801 Chophouse is good. One of the best steaks I've had was at The Green Gateau in Lincoln, but mostly prefer to just buy quality beef and grill my own at home.
Smoke til IT of 125F or so, reverse sear on my griddle with some butter and garlic.
About to place an order for a 21lb bone in Wagyu whole rib roast to dry age for 45 days....
I got some local grass fed and it was like leather. I cooked them the way I normally grill choice and these things were terrible. Is there a secret to grilling/ cooking grass fed beef?
Costco had some sweet prices in Prime Ribeye... $14-15/lbs.. even now it's still under $20. Brisket has gone from $3 to $5.50+/lbs... ouch.
Yes. The secret is a height restricted lot with free choice corn.
I’ve driven past the Green Gateau a thousand times and not once have I stopped in there. I’ll have to give it a try next time I’m in town.
After the cow is slaughtered, skinned and non essential parts removed it should be hung in the cooler for at least two weeks. I have my butcher hang mine for a minimum of 20 days. If they short the hang time your steaks will be tough. Grass fed has nothing to do with it.
My cows are fed a 14% feed twice a day and free graze for two months before slaughter. Adds the right amount of fat and the flavor is great.
My cows are fed a 14% feed twice a day and free graze for two months before slaughter. Adds the right amount of fat and the flavor is great.
I love that place! The 'cheese pots' with unlimited bread... Oh that brings back memories! Outstanding restaurant!Angus Barn in Raleigh, NC.
And then they also have these on the wall in the waiting room:
Sirhr
