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May 13, 2008 11:48 AM

Best place to buy a steak (SEA)

I'd like to buy a really thick cowboy rib-eye to grill this weekend (20oz or so). Generally I don't see very thick rib-eyes in the stores around here. Where would be the best place to go get one? Would I have to have them cut it off of a rib roast?

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  1. Try Don and Joe's in the Pike Place Market--they're at the south end, basically under the clock and behind the pig (south of the place where they throw the fish). They are honest-to-Pete old time butchers with a meat locker right behind their counter. They cut and grind all their own meats and if they don't have what you want, they can get it. They're also one of the few places in town that carries prime beef--they have a rancher in Eastern WA who also raises for the Japanese market, where they prefer beef more heavily marbled. Plus they're the last butcher in town to have sawdust on the floor, so the place doesn't reek of bleach.

    1. I always go to A&J on top of Queen Anne. They will cut to order.

      3 Replies
      1. re: cocktailhour

        Ditto on A&J - can't beat the quality or service. I haven't had a ny strip in years, since i am so spoiled by their ribeye. Not the cheapest in town, but worth it! i think they dry age their own meat.

        1. re: cocktailhour

          Do you call ahead to get them to cut to order?

          1. re: vanillagorilla

            if I have my heart set on something, I call to make sure they are not out of it. like this weekend, everyone will fire up their bbq, and they will run out of a few things. But they are happy to cut for you when you show up. I had them de-bone a lamb shoulder for me the day before easter, no problem.

            they usually have rib-eye in the case of decent thickness, but if you aren't happy with what is there, don't hesitate to ask for what you want. They are always nice about it, and if you get one thing for the price, it is service.

        2. I have had rib-eyes from pretty much every butcher in town. I hate to say it, but the best I've found are the dry aged ones at Whole Foods. They are nice and think and routinely run 20 ounces per steak.

          1. Try Better Meats in Ballard as they cut everything to order. It is more of a Wholesale type of place but they guys are super friendly and I really like their 360 day corn finished rib eyes.