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Food Network releases their top 5 steaks in America
Posted on 9/18/15 at 3:10 pm
Posted on 9/18/15 at 3:10 pm
Can anyone here claim they've had each of these? The fact that the 34 oz. American Wagyu Long Bone-In Ribeye from Killen's Steakhouse (in Pearland, TX) is not even on their list is a total travesty. I thought the #1 choice below was not deserving, and would say their extra thick sizzling bacon appetizer was more enjoyable.
What do you think should be on this list?
#5: “The Duke” — RPM Steak, Chicago
At RPM Steak in Chicago, you can chow down on “The Duke” — a juicy, 10-ounce rib eye — as a midday work break. This steak is trimmed down to the meaty center loin, but the fat doesn't go to waste. After rendering for eight hours with capers and garlic, it becomes “beef butter,” which gets brushed on the steak along with an herby, housemade salt. It’s cooked in a Josper oven with coal for smokiness and served with pickled cherry peppers.
#4: Prime Rib Roast — House of Prime Rib,San Francisco
Perfecting the roast is an art at House of Prime Rib in San Francisco. Diners rave over their prime rib roast and savor the elegant tableside carving. The key to this fatty and juicy meat is a marbled, corn-fed variety of rib eye and New York strip, plus a unique roasting process. Coarse rock salt covers the meat before roasting, which seals the juices while simultaneously seasoning the meat and creating a delicious crust.
#3: New York Strip — Pappas Bros. Steakhouse, Houston
“Everything is big in Texas” certainly applies to the New York strip steak at Pappas Bros. Steakhouse in Houston. Executive Chef Michael Velardi insists on buying and dry-aging his meat in bulk to ensure a controlled cut of steak. This 32-ounce piece of marbled meat is broiled with the basics — salt, pepper and butter — and then is served bone-in and carved tableside for two.
#2: 20-Ounce Bone-In Rib Eye — The Pine Club, Dayton
Order the 20-ounce bone-in rib eye at The Pine Club in Dayton, Ohio, and you can expect a warm dose of Midwest hospitality. After aging in a temperature- and humidity-controlled environment for 28 days, the tender meat is frenched (trimmed with the bone in) to create a handle where the meat is juiciest and most tender. Once broiled and caramelized, the steak is drizzled with pure butter and served with the restaurant’s famous deep-fried onion rings.
#1: Porterhouse for Two — Peter Luger Steakhouse, NYC
Since 1950, Peter Luger Steakhouse in Brooklyn has made it a family mission to select the best cut of meat. Diners crave the “sizzle” sound that the porterhouse makes after it's broiled with clarified butter in an 800-degree oven. Order this steak for two and you’ll get two types of meat for the price of one: soft filet mignon on one side of the bone and meaty sirloin on the other.
What do you think should be on this list?
#5: “The Duke” — RPM Steak, Chicago
At RPM Steak in Chicago, you can chow down on “The Duke” — a juicy, 10-ounce rib eye — as a midday work break. This steak is trimmed down to the meaty center loin, but the fat doesn't go to waste. After rendering for eight hours with capers and garlic, it becomes “beef butter,” which gets brushed on the steak along with an herby, housemade salt. It’s cooked in a Josper oven with coal for smokiness and served with pickled cherry peppers.
#4: Prime Rib Roast — House of Prime Rib,San Francisco
Perfecting the roast is an art at House of Prime Rib in San Francisco. Diners rave over their prime rib roast and savor the elegant tableside carving. The key to this fatty and juicy meat is a marbled, corn-fed variety of rib eye and New York strip, plus a unique roasting process. Coarse rock salt covers the meat before roasting, which seals the juices while simultaneously seasoning the meat and creating a delicious crust.
#3: New York Strip — Pappas Bros. Steakhouse, Houston
“Everything is big in Texas” certainly applies to the New York strip steak at Pappas Bros. Steakhouse in Houston. Executive Chef Michael Velardi insists on buying and dry-aging his meat in bulk to ensure a controlled cut of steak. This 32-ounce piece of marbled meat is broiled with the basics — salt, pepper and butter — and then is served bone-in and carved tableside for two.
#2: 20-Ounce Bone-In Rib Eye — The Pine Club, Dayton
Order the 20-ounce bone-in rib eye at The Pine Club in Dayton, Ohio, and you can expect a warm dose of Midwest hospitality. After aging in a temperature- and humidity-controlled environment for 28 days, the tender meat is frenched (trimmed with the bone in) to create a handle where the meat is juiciest and most tender. Once broiled and caramelized, the steak is drizzled with pure butter and served with the restaurant’s famous deep-fried onion rings.
#1: Porterhouse for Two — Peter Luger Steakhouse, NYC
Since 1950, Peter Luger Steakhouse in Brooklyn has made it a family mission to select the best cut of meat. Diners crave the “sizzle” sound that the porterhouse makes after it's broiled with clarified butter in an 800-degree oven. Order this steak for two and you’ll get two types of meat for the price of one: soft filet mignon on one side of the bone and meaty sirloin on the other.
This post was edited on 9/18/15 at 3:11 pm
Posted on 9/18/15 at 3:13 pm to HoustonGumbeauxGuy
no #reversesear or #sousvide????
trash
trash
Posted on 9/18/15 at 3:16 pm to HoustonGumbeauxGuy
is the #1 steak in America always overcooked?
Posted on 9/18/15 at 3:18 pm to link
quote:
is the #1 steak in America always overcooked?
That photo looks like the T-bone from Denny's or IHOP.
Posted on 9/18/15 at 3:19 pm to link
quote:
is the #1 steak in America always overcooked?
Yea, that picture isn't doing much for me.
Posted on 9/18/15 at 3:19 pm to link
Couldn't have picked a worse picture
Posted on 9/18/15 at 3:20 pm to HoustonGumbeauxGuy
No Palms in NYC...
Not legit
Not legit
Posted on 9/18/15 at 3:21 pm to HoustonGumbeauxGuy
I laugh at these lists. Steaks from any restaurant can vary depending on the night, the cook, etc. Like these 5 steaks are better than the next 5 on the list.
There was a list that had Pop's hamburger in Bham as one of the top 10 burgers in the state. I've had it twice, and it was mediocre at best.
There was a list that had Pop's hamburger in Bham as one of the top 10 burgers in the state. I've had it twice, and it was mediocre at best.
Posted on 9/18/15 at 3:21 pm to HoustonGumbeauxGuy
quote:
Peter Luger Steakhouse, NYC
Always on these lists, and overrated as usual.
Posted on 9/18/15 at 3:22 pm to link
quote:
is the #1 steak in America always overcooked?
This list couldn't be less valuable, but that photo aint exactly good for business.
Posted on 9/18/15 at 3:25 pm to BayouBlitz
quote:
Steaks from any restaurant can vary depending on the night, the cook, etc. Like these 5 steaks are better than the next 5 on the list.
truth
Posted on 9/18/15 at 3:32 pm to HoustonGumbeauxGuy
#5 sounds the best to me. Guess I'm low brow.
Posted on 9/18/15 at 4:04 pm to DownSouthDave
Still always liked the TBone at the original Doe's
Posted on 9/18/15 at 4:19 pm to HoustonGumbeauxGuy
thought the peter luger steak was very overrated. tasted very pedestrian to me.
now their bacon, i can vouch for that one. that was delicious.
now their bacon, i can vouch for that one. that was delicious.
Posted on 9/18/15 at 4:23 pm to HoustonGumbeauxGuy
#5 sounds and looks the best.
#1 and 2 look very meh
That steak from Doe's looks like dogshit!
#1 and 2 look very meh
That steak from Doe's looks like dogshit!
Posted on 9/18/15 at 4:32 pm to Jones
quote:
That steak from Doe's looks like dogshit!
Posted on 9/18/15 at 4:33 pm to Kingwood Tiger
is that thing deep fried or something?
Posted on 9/18/15 at 5:03 pm to HoustonGumbeauxGuy
What's funny is that people go to any top steakhouse and expect every steak they serve, every time they go, will taste exactly the same but if they're doing it right, that just can't be. I'm willing to bet that if you went to each of these 5 times and got the same steak every time, you'd never rank them the same and that's how it should be... Frick a list, I've been to Pappas Bros, Vic and Anthony's, Mr John's, Ruth's, Dickie Brennan's, and Del Frisco's, some more than a few times, and would say Pappas was the most consistent but the single best and single worst steak from that group both came from Del Frisco's. Between all of those, what stands out to me is the experience and the difference was service, sides, and quality of the bar/ wine list.
This post was edited on 9/18/15 at 6:27 pm
Posted on 9/18/15 at 5:22 pm to Canard Noir
I've had that exact order from Peter Luger. It was damn good but I'll take Mr Johns any day over it
Posted on 9/18/15 at 6:12 pm to SirPsychoSexy
#2 looks weak. I have seen better looking steaks on this board posted by all of us
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