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please nominate: best tasting steak you have ordered in past 90 days

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MarkG Jan 15, 2008 12:38 PM

anywhere in USA.

  1. s
    swsidejim Jan 15, 2008 12:49 PM

    Both in Chicago:

    #1 A 20+ day Dry aged K.C. Strip @ Saloon Steakhouse in Chicago, the best steak I have ever eaten

    #2 An 8 oz prime filet @ Joes Seafood, Prime Steaks, and Stone Crab in Chicago. The steak was paired with 3 select stone crab claws, otherwise I would have chosen a bigger cut of beef.

    Both were cooked rare to medium rare, and were perfect coming out of the kitchen.

    I also cooked an incredible prime 12 oz filet @ home for New Years Eve dinner that was top notch as well. Hats off to my local butcher for that beef.

    1. p
      phantomdoc Jan 15, 2008 12:53 PM

      Peter Luger, Brooklyn N.Y. Porterhouse medium rare. Going back in March.

      1 Reply
      1. re: phantomdoc
        m
        MrsT Jan 15, 2008 04:22 PM

        That makes two of us, I'm also going back in March. Even if other's say it's going slightly downhill, I still think they have the best steak in NYC.

      2. g
        Grubbjunkie Jan 15, 2008 02:06 PM

        Not exactly "ordered" but the best recently was a 16 oz frenched, bone-in ribeye from Marin Sun Farms in Point Reyes Station, Marin County CA. (Washed down with a Stag's Leap cab.)

        1. ktmoomau Jan 15, 2008 03:11 PM

          NY Strip at Ray's the Steaks in Arlington, VA with blue cheese and cognac cream sauce.

          1. Bill Hunt Jan 15, 2008 05:19 PM

            Dang, you had to put a time on it. In the last 90 days, I've had one very fine steak. It was a rare, wet-aged tenderloin from Capital Grill, Phoenix, AZ. Still, it did not make my "Top 10 List." I've had Kobe, "American Kobe," Wagyu Beef, "American Wagyu Beef," "Australian Wagyu Beef," and almost every other possible style/type. The king of them all was a tenderloin in Poipu, Hawai`i, at a restaurant at the Grand Hyatt, Dondero's. Now, this was a Northern Italian restaurant, and in Hawai`i. It was over-the-top, and the best, of the best. However, it was now 19 months ago, so does not qualify. In the meantime, I've had steaks around the globe, that did not make the top 10 list, and some of these were 5x the price of that tenderloin and had a pedigree, that would fill a small book.

            Maybe the best thread would be a "Best Ever."

            Hunt

            1. diablo Jan 15, 2008 05:39 PM

              In past 90 days it would have to go to Red Square at The Quarter, Atlantic City, NJ. Very rare filet topped with roquefort, served with red wine reduction.

              1. sweeterpea Jan 15, 2008 07:33 PM

                Hope Canada counts. The new Ruth's Chris here in Calgary. I was very pleasantly suprised, maybe had a bit too much butter for my liking. This isn't really a steak, but for New Year's Day dinner we got our hands on a Sterlling grade Prime Rib Roast (sterling is comparable to the US "prime") that had been aged 45 days from a guy who sells to restaurants. Medium rare with au jus laced with cabernet and served with Blue Cheese double stuffed potatoes. I still think about it *drool*

                1 Reply
                1. re: sweeterpea
                  jayt90 Jan 16, 2008 11:13 PM

                  Sterling is selected from AAA or Prime by Cargill. There is very little Prime available, so most of the Sterling is AAA.

                2. Melanie Jan 16, 2008 06:07 AM

                  Kobe Beef filet at Craftsteak in New York

                  1. Bat Guano Jan 16, 2008 09:06 AM

                    Dry-aged T-bone at Cattleman's in Oklahoma City.

                    1. c
                      chef4hire Jan 16, 2008 01:54 PM

                      8 oz rare Filet paired with Stone Crabs @ Joes in Vegas...didn't bother with the seasoning salt (served on the side) extremely tasty

                      something about chilled seafood next to a good steak makes me very happy

                      1. m
                        mpalmer6c Jan 16, 2008 09:52 PM

                        Best steaks I've ever had are rib-eyes (mail order) from Alderspring Ranch. But word has gone around the country, I gather, and they're hard to get. I was only able to get two, so I have no idea as to the consistency. Those spoiled me so much I'm not even eating steak these days. (No. I have no connection with Alderspring.)

                        1. d
                          Docsknotinn Jan 17, 2008 01:04 AM

                          In the last 90 days- The porterhouse at Shulas in the Troy Marriot, MI.
                          Best Ever? The dry aged Porterhouse at Queue de Cheval in Montreal.

                          1. b
                            buttermonkey Jan 17, 2008 10:44 AM

                            The Kone Beef Filet at Craft Steak and Peter Luger's in late October.

                            1. k
                              kristyn Jan 18, 2008 02:42 PM

                              The Prime Rib at Esquire Grill in Sacramento, CA

                              1. i
                                Indulgences Jun 12, 2008 11:33 AM

                                Excluding Kobe & Wagyu . . . the Bone in Ribeye at Metropolitan Grille in Seattle. The Kona Rub on aged Porterhouse or Bone-in ribeye at Capital Grille in Phoenix.

                                1. t
                                  tlegray Jun 12, 2008 12:59 PM

                                  Angus rib eye with goat cheese on top at Chef Pasquale's in Round Top, Texas

                                  1. Bill Hunt Aug 13, 2008 09:11 PM

                                    Just had a Waygu tenderloin at Argyle at the Four Seasons at Aviara, Carlsbad, CA, that was way up there. In the total scheme of fine beef, it probably comes in at #6, but the others were spread over many years. To-die-for steaks are something that I do fondly remember, even 30 years later.

                                    Hunt

                                    1. k
                                      karenfinan Aug 13, 2008 09:30 PM

                                      I am fortunate enough to have freshly slaughtered organic free range beef, not one but three providers, so my best tasting steak has been in my back yard from my grill. Sometimes rural is better.

                                      1. Chew on That Aug 14, 2008 08:38 AM

                                        I love the filet medallions at Wildfire, or the marinated filet at Alexander's steakhouse in Champaign, IL.

                                        I know you said USA but I have to throw this in there too: The lomo steak at La Cabrera in Buenos Aires is amaaaazing.

                                        1. c
                                          cstr Aug 14, 2008 09:23 AM

                                          Peter Luger in Brooklyn, just awesome!

                                          1. Spends Rent on Food Aug 15, 2008 09:48 AM

                                            Ever: I'd say Lugers in brooklyn. Past 90 days is a tie between the porterhouse at Wolfgangs on Park ave in NYC and the 2" thick Bone-in Ribeye I pan seared last week.

                                            For me, as good as the best steakhouses are, nothing beats a grass-fed bone-in ribeye steak, cooked medium rare in a cast iron skillet prepared with nothing but salt, pepper and a thin coat of canola oil.

                                            1. steakman55 Aug 15, 2008 03:08 PM

                                              Prime dry aged 14 oz. NY strip from Lobel's in New York City, delivered to my door overnight. Cooked over real charcoal on my backyard patio Weber grill. Medium rare. Served with broiled tomatoes, roasted asparagus with balsamic glaze, and stuffed baked potatoes. Accompanied by a Swanson Alexis (syrah/cab blend). Come to think of it, it was so damn good I think I'll do it again tonight (we don't have any decent steakhouses within 200 miles), so if you will excuse me, I must go light the charcoal.

                                              1. lunchbox Aug 16, 2008 07:29 PM

                                                I haven't had a steak in a restaurant in that time period, but the best steak I've had within the period was a 16oz 21+ day aged ribeye from Whole Foods- cast iron sear, oven finished to the rare side of medium rare- just right.

                                                1 Reply
                                                1. re: lunchbox
                                                  s
                                                  Sean Aug 18, 2008 03:17 PM

                                                  I usually am a Sirloin guy but I had
                                                  Prime Rib at Trio in Narragansett, RI this past week and it was incredible.

                                                2. LA Buckeye Fan Aug 20, 2008 11:18 AM

                                                  The bone in ribeye from Mastro's in Beverly Hills. They had to run my credit check first...but it was a tasty piece of meat.

                                                  1. DonShirer Aug 23, 2008 03:59 PM

                                                    Ostrich. And while I didn't strictly order it, I accompanied my wife to the butcher and approved the purchase. And no, it didn't taste like chicken. It tasted like emu.

                                                    1. Bratdawg Aug 23, 2008 04:55 PM

                                                      I can't say the steak was overly remarkable, but the jack daniels' sauce on the steak was GREAT! Friday's Jack Daniel's petite sirloin.

                                                      I'm definitely going to find a copy cat recipe and make it to go over stuff. :D

                                                      1 Reply
                                                      1. re: Bratdawg
                                                        v
                                                        valsdad Aug 23, 2008 05:36 PM

                                                        Ribeye I bought at Wal-Mart that was about to go out of date.

                                                      2. alanbarnes Aug 23, 2008 07:01 PM

                                                        Having had both a Wagyu ribeye and a spectacular USDA Prime hanger steak (gristle in, please) in the last 90 days, I can now die happy.

                                                        Looking back, though, twenty years or so ago I had a tenderloin with Bordelaise at Sparks Steakhouse that still sticks in my mind. Not sure whether the steak is as good as I remember, or if it's just that it was so much better than anything I'd had until then, but still... Maybe it was Big Pauly Costellano's ghost that added the extra something.

                                                        1 Reply
                                                        1. re: alanbarnes
                                                          Veggo Aug 27, 2008 05:35 PM

                                                          AB, Sparks was an easy glide when I lived across from the UN. on "the hill" on E. 47th. And a good steak. But there was always someting about the thrill of the ....nevermind. RIP Big Pauly Costellano.
                                                          After they removed my mailbox, I got the message and removed myself.

                                                        2. k
                                                          kimfair1 Aug 28, 2008 12:18 PM

                                                          This past weekend, I had the best steak of my life, and it's a big sample size ;~) in Toronto at Splendido. A 60 day dry aged 18 oz organic grass fed bone in rib eye. Perfectly cooked medium rare with only salt and pepper. Fantastic!

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