***** Brothetha..best steak is done at my house...on a Weber with Mesquite Harwood Charcoal.

Garlic Powder, Salt, Fresh Ground Pepper and Paprika. Simplicty...

Trick is in selecting the the meat at the store. Costco sells Choich...I look for the packages with ALOT of Marblization...The last package of Ribeyes melted in my mouth. If U look through the packages U can sometimes find Prime at Costco. Prime is just a higher percentage of Marblization in the meat.

Costco has some of the best meat anywhere. We usually buy a whole rib-eye and use it for 'Prime' rib and rib-eye steaks. I haven't spent the time to find a good Prime butcher here in Houston. We'd go to one in San Diego, where we'd spend $20 per lb for PRIME Rib-eye.

We only buy our beef (and pork usuallY) at Sam's Club. Far better than any local grocery chain. We eat at Outback several times a year but i haven't ordered a steak from that place in years. I agree the best steak is at home.

If anyone out there is using a small 2 burner gas grill like i used to have i will say you NEED to step up to a 4 burner job that produces a lot of heat! (I know charcaol guys, i should be using your way!) Lots of heat right away will make a world of difference!

For those that insist on sauce try A1 with a 'touch' of mustard mixed in.

Also enjoy a bit of butter rubbed on the steak just after coming off the grill but my heart says 'enough already!'

Mrs Renfros Tomatoe Relish is a good condiment..that is if your want to spoil a good steak.

The original Morton's in downtown Chicago is allegedly really good. I've been to one outside the city near Midway, the one in Atlanta, and the one in New Orleans and was never impressed. Ruth's is exactly the same to me. Alexanders in Peoria (I think there is one in Schaumberg also) is my favorite steak place. There is a little steak place in a back woods town East of Baton Rouge that is a close 2nd.

Some answers...

I was given a gift certificate to Ruth's Chris. That's why we went. Next time I'll pawn it off on someone else.

Fogo De Chao is a Brazillian steak house. I've only been to the one near Dallas, but they've since built one in Chicago. By far the best dining experience ever.

For a "Corporate Expense Account" event, you can't beat "Fork over da chow!"

legion, there is a restaurant in Chicago very similar to Fogo called Brazzaz. Also awesome and highly recommended, but much cheaper and usually easier to get into.

You are much closer to Peoria, tho, so go check out Alexanders the next time you want steak

Steak is like sushi.

(Stay with me here for a sec...)

I would rather go out 1/2 or 1/4 as often but go to the best place available. You get what you pay for and the best places like Peter Lugars or "Sushisay" are expensive. Just give me an excellent slice of pizza while I am saving up...

I think Lugers is way overrated. Ate there a few times, and hve had much better steaks in some of the local restaurants and bars around here

I agree 100%. When the butcher unloads a new batch you can likely walk away with perfectly marbled cuts. Aside from alot of marbling I look for the finer, more delicate networks of fat. Some pick the cuts with large course veins.

FWIU Costco is the largest beef retailer in the US.

Lugars is tricky.

Guys save up, make a reservation weeks in advance, go on a big date and are way surprised. Bad decor, really bad lighting, surly service (not all of it an act) and an inconvenient location. But the beef itself is the best I have ever had..

It is like the prefect martini - never keep searching..

Another vote for Saltgrass. Been there several times and always good.

As far as a Pappas facility... Pappadeaux is the best coon ass food I have had in years outside New Orleans. Well worth trying.

Mortons in San Francisco.
Metropolitan Grill in Seattle.

I feel full just thinking about it.

Burns Steak House in Tampa, can't be beat for a fun experience and great food.

...and the largest wine list in the country. Cool place.

Carmichael's in Chicago has really good meat--I'd take that over Ruths Chris anytime. RC was the restaurant in the hotel I stayed at in Atlanta every week for over a year--had some good steaks and some not so great. I don't think I could every eat there again...overdose (my fault)--but hey, it was on the expense account. Mike's Meatmarket in Villa Park IL is where I get my steaks--it's a pleasure going in there.

Arroyo Chop House in Pasadena

Had a client dinner at a Smith & Wollensky last week.

Had a bone-in filet, which was new one to me, that was outstanding.





Tim

rc doesnt do it for me, but you cant tell that they cant cook great meat. the place in walnut creek is slammed. i think americans are hooked on chain restaurants. PF changs is a good example.

i like spending the money on raw meat from a butcher. but if i want someone to do the cooking for me, i go prime rib... at the "house of prime rib in san fran". those guys know how to put the gentle heat onto a cow. yummy.