+10. The bar makes the drinks stiff and the steaks rare. Best beef in the US hands down.

Yep, Morton'e is my favorite, along with the Capitol Steakhouse in Wash, DC.

Yep, Morton's is my favorite, along with the Capitol Steakhouse in Wash, DC.

I have never been to RC's. I refuse to go to Outback and wait in line for crappy steak. If I am forced to go due to friends wanting to go there, I get the Prime Rib, kind of tough to screw that up.

If your ever in Florida go to Tampa and find Berns steakhouse. I have NEVER been anywhere that was close to the quality there.
http://www.bernssteakhouse.com/bs_frame.htm

I went to this place in South Beach expecting something comparable to Berns and it was not even close and they claim to have the #1 steak in America. Thats a bold statement and false.
http://www.theforge.com/

I make a yearly pilgramage to Berns just for their steaks. They are the best I have ever had anywhere.

Jim,
I'd rather eat Grouper in FL than any steak, that fish is great, especially when fresh!

I buy my steaks from www.allenbrothers.com
$$$$ but worth it!

oven 500 degrees cooked on iron, butter parsley and of coarse lots of Cabernet.
http://forums.pelicanparts.com/uploa...1173725334.jpg

I grew up eating grouper, flounder, mackeral and everything else my dad could catch.

I also eat fish quite a bit in Florida as well, but when I want some good dead cow I am very picky.

Like many here, I make it better at home than most "steakhouses".

I'll second that. I upgraded to a 4-burner with cast-iron grate, big difference. I heat the grill with all 4 burners on high and then throw the steak on, turn heat down. When it "releases" from the grate I flip it and do the same thing. Adjust temp and then cook to doneness. Never "overclean" the grate. :D

That is a picture of a ruined steak. :(

Huh?? I speak from lots of experience. Trained chef from the California Culinary Academy (3rd in class, 150 students) worked in all sorts of restaurants in the 80's in San Francisco for 10 years.
I find the prime steak from Allen Brothers seared on iron and finished in a very hot oven is the most juicy, flavorful, corn flavored steak I have ever had.

I have had them all Ruth's, Mortons, Flemings, Costco ect ect.
But then we all have different tastes.

I'll bet that he's referring to it being medium.

I would call that medium rare +

Oh yeah that steak will get rarer towards the center.

To my untrained eye it looks medium, but you're right on as you cut to center.

Thats a perfect medium-rare. Now Im hungry.

I BBQ'd rib eye steaks for myself and my daughter yesterday afternoon. I can absolutely assert here with confidence that just about all of you would have been impressed. Of course, a rib eye steak is virtually idiot-proof but I also happen to know how to prepare them.

Damn Diet.....

Too done for me, that's all I meant.

A friend of mine (culinary grad) likes his steak cooked medium well. I can't understand it for the life of me. I should have cooked select grade steak just for him. I hate burning my groceries to his preference. I have wasted a lot of good quality cow on that amigo.:D

Huh? To each their own. Personally I would make it a bit more medium in the center, then chow down! Good friend of mine likes it dripping blood, but I could not stomach that.

We are all different and thats one reason why cooking them at home usually results in everyone being happier.

Correct but the key to a good rib-eye is how its prepared beforehand for me.

I put mine in a bowl or plastic bag and maranate it in a special mix that my Father used for years. Usually let it sit overnight or even sometimes leave it in the bag and freeze it.

Cook it on charcoal or mesquite and it comes out tasting excellent.