driggity Posted October 16, 2006 Share Posted October 16, 2006 For driggity, have you been to the steakhouse at the Luxor in Vegas? Nope. There are tons of steakhouses in Vegas that I need to go to. The problem is when I go with one group of friends we always end up at Del Frisco's and when I go with a different group we pretty much never eat at real restaurants. Link to comment Share on other sites More sharing options...
bosco Posted October 16, 2006 Share Posted October 16, 2006 Best steak I ever had was cooked right after I got home from the slaughter house with an ice chest full of steaks. isn't meat suppose to "hang" for a day or so to drain/age before cutting? bosco Stay Stock Stay Happy Link to comment Share on other sites More sharing options...
RuskiTrombone Posted October 16, 2006 Share Posted October 16, 2006 I like the all you can eat steak and crab at the MGM buffet. Link to comment Share on other sites More sharing options...
taka taka Posted October 16, 2006 Share Posted October 16, 2006 Had some amazing steaks while traveling in Sonora Mexico. Link to comment Share on other sites More sharing options...
iceman Posted October 16, 2006 Share Posted October 16, 2006 Best steaks I've ever had were at Hollywood Prime in Hollywood, Florida. They serve only 21-day, Dry aged beef...amazing! It comes in from the purveyor looking green and nasty, but the natural, controlled breakdown of the meat ends up as the best steak evAr! They actually lose about 40% of the meat when trimming, but it's literally fork-tender. And for those who like filet aka tenderloin, you should try a dry aged ribeye...just as tender, but much more flavorful. And hey, an 18 oz ribeye there is only about $50! As far as the chains, I think The Palm is the best...great steaks, great wine list, great service. Much more enjoyable experience than Morton's. (Yeah, I used to be a chef and I oversee 12 restaurants now, so I'm kind of a snob about food and service...) Goin' to Carolina in my mind...and in my car on the 16th! Link to comment Share on other sites More sharing options...
feersum dreadnaught Posted October 16, 2006 Share Posted October 16, 2006 Peter Lugars FTW. old school ambiance to boot. Link to comment Share on other sites More sharing options...
jazzymt Posted October 16, 2006 Share Posted October 16, 2006 Filet Mignon, rare, Texas Roadhouse, Billings, MT. The best steak every time. For a 5 star restaurant, the dining room at Chico Hot Springs, Pray, MT is definitely an honorable mention as well. Their bruschetta is also absolutely delicious for an appetizer. [CENTER][URL="http://legacygt.com/forums/showthread.php?t=18504"]Subaru Plug & Play Aux-in Mod[/URL][/CENTER] [CENTER][URL="http://www.jazzyengineering.com"]www.jazzyengineering.com[/URL][/CENTER] Link to comment Share on other sites More sharing options...
Dazma Posted October 16, 2006 Share Posted October 16, 2006 Jak's steakhouse Issaquah, WA BLUE RARE +1 Link to comment Share on other sites More sharing options...
LEGGTLTD Posted October 16, 2006 Share Posted October 16, 2006 I'm a fan of Morton's Steak and Prime Rib Megan header,Perrin TMIC, TD06-20G,AEM CAI, Lachute DP, Avo BOV, BC Coilovers, Magnaflow catback, Hawk HPS pads, Stoptech lines, Snow WI Link to comment Share on other sites More sharing options...
dark_templer_102 Posted October 17, 2006 Share Posted October 17, 2006 Thing is, we can't agree or disagree unless someone has been in a steak-house journey within America.... Wonder what LGT.com (if possible) would agree on the BEST steak house ever. Link to comment Share on other sites More sharing options...
FiftynineFleetside Posted October 17, 2006 Share Posted October 17, 2006 Either the filet mignon at M (Miranova) in Columbus, OH, the 24oz KC strip at the Capital Grille in Boston, MA, or possibly any steak at Smith & Wollensky. Link to comment Share on other sites More sharing options...
PGT Posted October 17, 2006 Share Posted October 17, 2006 1. Dallas Steakhouse - San Ysidro, Buenos Aires, Argentina 2. Chicago Chop House in Chicago 3. Union Square Cafe - NYC 4. Ruth's Chris - anywhere Argentinian beef FTMFW. No matter how the other two do, they aren't playing on the same field. Link to comment Share on other sites More sharing options...
ltrain Posted October 17, 2006 Share Posted October 17, 2006 +1. btw welcome to the forum. bosco Thanks. Glad to be here. I am on this and NASIOC by default. I don't own a subie (94 Sentra SE-R w/ SR20VE swap). My younger brother (06 WRX), good friends (02 WRX & 99 2.5 RS), and neighbor (05 LGT) own them. But I seem to have my hands in all of those cars more than my own! So I have to go to these boards to make sure I know what I am getting myself into before I get my hands dirty! To stay on Topic, I am in Brooklyn for work just about every other day and i still have not made it to Luger's. I hear great things though. Nice to see so many meat lovers here!!! Maybe time for a pizza thread next? Errr... Maybe not. That might turn into a Holy War. -Linus Link to comment Share on other sites More sharing options...
taka taka Posted October 17, 2006 Share Posted October 17, 2006 I'm surprised to see a lot of Ruth's Chris. I haven't had a good steak there yet, maybe just been unlucky. Link to comment Share on other sites More sharing options...
meatwad Posted October 17, 2006 Share Posted October 17, 2006 Its like 12:30 at night and you guys have me thinking of steak...geez! Anyways, I have a few picks for the best steaks I have ever had:Alan Alberts (Las Vegas, NV) - The first time I went here with my dad I thought we had been given horrible info. The restaurant looks like it part of a mini-mall from the outside. As soon as you step inside, its like a scene from The Godfather - then I knew it would be OK. They age their beef and I have personally sampled and would recommend the strip or filet.Bones (Atlanta, GA - woot wukindada!) - My most recent great steak experience. The atmosphere is a little strange - not very intimate or quiet but the food and service were beyond good. Had the strip here and am glad I can get an aged steak this good with a decent car trip.My father's grill (Evansville, IN) - I really need to get on the ball and figure out what makes this man so good at grilling. We happen to have a good butcher shop in town that supplies prime beef and the combination of the 2 is always a great meal.Incidently I get my steaks medium these days. I have never been a fan of the anything rarer and think medium is a good compromise of flavor and doneness. Link to comment Share on other sites More sharing options...
PGT Posted October 17, 2006 Share Posted October 17, 2006 it's been 2+ years now. The ribeye we had there was excellent. As for Ruth's Chris....I haven't been in 3 years. Good steaks, not great, but they are consistent. At least they were then. I've still never been to a Morton's. We have been going to Fogo de Chao lately.....good Brazilian churrascarria. To be honest, the best food we've ever had is a three way tie...and it would suprise you where. The Bistro at The Biltmore Estate in NC, a small Brazilian place in a quonson hut on the North Shore of Oahu, and a seafood/steak place at Puerto Madera, Buenos Aires Argentina. Link to comment Share on other sites More sharing options...
direavenger Posted October 17, 2006 Share Posted October 17, 2006 I went to a great steakhouse in Vegas. I can't remember the name, but it was inside the Circus Circus. That place was amazing, but it was really out of place in the hotel (If you've ever been there, you know what I mean ) The Dude - Two inches and counting... Link to comment Share on other sites More sharing options...
PGT Posted October 17, 2006 Share Posted October 17, 2006 As long as the meat is good, and cooked well. You can have a great steak on someone's lawn from a weber. I do make a mean applewood smoked bacon wrapped filet on my Broil-Mate grill! The key is Omaha Steaks, 800F searing temp, then indirect heat until it's done. The outside is crispy, the center is red/pink and melts in your mouth. Add some homemade basil garlic redskin mash, some locally grown white/yellow sweet corn in the steamer, and a bottle of Chimay black label and it's on. Link to comment Share on other sites More sharing options...
wukindada Posted October 17, 2006 Author Share Posted October 17, 2006 Had a above avg Filet **Comparable to Ruths Chris or Charley's**@ Salt rock Grill in Redington Beach this past weekend. The 4,5,6,7 glasses of Bookers on the rocks made it even better than it actually was I'm sure;) Toyota 6EATS .........SUCK!!!!!! Link to comment Share on other sites More sharing options...
itsme Posted October 17, 2006 Share Posted October 17, 2006 I wish this could be broken down to state or city. I want to find try some of these places but it easier if I could look up state or city and go to a place near me. Racer X FMIC for '05-'09 LGTs, '08+ WRX and '10+ LGT,'14+ FXT, and '15+ WRX TMIC Racerxengineering.com Link to comment Share on other sites More sharing options...
MannyLegacy Posted October 17, 2006 Share Posted October 17, 2006 I wish this could be broken down to state or city. I want to find try some of these places but it easier if I could look up state or city and go to a place near me. Hey Brian, There's a Houson's near me, plus there's a Mortons not to far from me too. Next time your in the OC we'll hit some place up bro. :munch: Link to comment Share on other sites More sharing options...
MannyLegacy Posted October 17, 2006 Share Posted October 17, 2006 I went to a great steakhouse in Vegas. I can't remember the name, but it was inside the Circus Circus. That place was amazing, but it was really out of place in the hotel (If you've ever been there, you know what I mean ) Hahahhaa,......I know exactly what you mean. Everything in that hotel is Outta place :munch: Link to comment Share on other sites More sharing options...
Subastew Posted October 17, 2006 Share Posted October 17, 2006 Best steak I ever had was cooked right after I got home from the slaughter house with an ice chest full of steaks. isn't meat suppose to "hang" for a day or so to drain/age before cutting? bosco Yep. You just have to freeze the meat quickly after cutting (on site freezer FTW). And yes...usually they just ship the big body parts instead of butchering. Link to comment Share on other sites More sharing options...
SubLo Posted November 11, 2006 Share Posted November 11, 2006 http://cityguides.msn.com/specials/BOC.aspx?cp-documentid=802931>1=8732 ________________________________________________ [URL="http://legacygt.com/forums/vbpicgallery.php?do=view&g=1980"]'05 BSM OBXT Row-your-own, W.I.P. :rolleyes:[/URL] [URL="http://legacygt.com/forums/vbpicgallery.php?do=view&g=1242"]'06 Shrek B # 64 - The car the wife loved to hate :( Sold...[/URL] Link to comment Share on other sites More sharing options...
silverfool Posted November 11, 2006 Share Posted November 11, 2006 I went to a great steakhouse in Vegas. I can't remember the name, but it was inside the Circus Circus. That place was amazing, but it was really out of place in the hotel (If you've ever been there, you know what I mean ) it's actually called "the steakhouse". it's excellent. i also agree with PGT that Ruth Chris' is excellent. Sometimes i fear people criticize it because it's a chain, but their meat quality is excellent. better than morton's, where people love it just for its name. often people go to a great steak place and then make the major mistake of ordering their meat beyond medium rare. just order the meatloaf and call it even. trying to appreciate good meat that is charred to medium or beyond is worthless. Link to comment Share on other sites More sharing options...
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