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Best Steakhouse in Boston? (Ribeye)

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chowda Aug 6, 2008 01:11 PM

Just wondering what the general consensus was for best steakhouse in Boston. I plan on taking a steak-lover out and would love to show him the best Boston has to offer! I believe his favorite cut is rib-eye, but he may be willing to venture out to a diff cut if it sounds good ;-) So I guess this would narrow down to best rib-eye in town.

I did a quick search, and couldn't really find a topic like this, but if there is, please post the link!

Thanks!

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  1. c
    chowda RE: chowda Aug 6, 2008 01:37 PM

    So I saw a post about the a great ribeye at Smith and Wollensky, but that was back in 2004, so I would imagine things have changed a bit since then

    1. rlh RE: chowda Aug 6, 2008 02:39 PM

      It is not Ruth's Chris - the bone-in Cowboy ribeye is fine, just fine, but not memorable. Smith and Willensky was far superior and it's been a long time for me, but I still remember an amazing steak from Grill 23 - and it's a truly local spot (I think), not a national chain - another plus.

      1 Reply
      1. re: rlh
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        Ralphie_in_Boston RE: rlh Aug 7, 2008 06:44 AM

        Had the ribeye at Grill 23 and it was very good. Very expensive, but very good too.

      2. c
        catsmeow RE: chowda Aug 6, 2008 03:43 PM

        Ruth's Chris' ribeye has never disappointed me.

        7 Replies
        1. re: catsmeow
          StriperGuy RE: catsmeow Aug 7, 2008 08:09 AM

          Ruth's Chris exclusively "Wet Ages" it's beef which is definitely inferior to the more traditional dry aging process. In wet aging the beef is aged in a plastic vacupac bag and thus the meat does not lose any weight as a result of moisture loss. Weight loss = money loss so wet aging is MUCH cheaper.

          Dry aging concentrates the flavor of meat and results in a FAR superior complex beefy flavor.

          http://en.wikipedia.org/wiki/Dry_aged...

          1. re: StriperGuy
            wittlejosh RE: StriperGuy Aug 7, 2008 10:36 AM

            I agree that dry aging yields superior flavor, but for some it's TOO beefy, especially on cuts like the ribeye (especially the deckle, or cap portion). You do lose some juiciness with dry aging, and some people actually prefer wet-aged.

            Not me, of course. :)

            1. re: wittlejosh
              StriperGuy RE: wittlejosh Aug 7, 2008 10:55 AM

              In conversations about steaks, inevitably Peter Luger's comes up. The dry aged Porterhouse for two that I ate there changed my view of what a steak could taste like. Beefy, Juicy, foie gras like, luscious.

              I personally think wet aging makes steaks mushy and soggy, a bit like wet paper towels, and adds nothing to the flavor.

              1. re: wittlejosh
                Harp00n RE: wittlejosh Aug 7, 2008 11:45 AM

                "but for some it's TOO beefy"

                Man do we wanna go there?

                'Cuz next comes the discussion of grass-fed vs. grain-fed vs. grass-fed finished off by grain-fed. And before you know it, we're split-off into a separate OP!

                Harp

              2. re: Infomaniac
                almansa RE: Infomaniac Aug 7, 2008 04:43 PM

                I know more than a few people who prefer wet-aging to dry, citing the gaminess as the major factor. I don't, but I wouldn't consider it inferior per se. 99% of people will go through life without ever having tasted dry-aged beef. And 99% of people will go through life without really tasting beef that's any good, IMHO, since I think most of the beef out there in the past 10 years is pretty awful, prime, choice, dry, wet, whatever.

                1. re: almansa
                  StriperGuy RE: almansa Aug 12, 2008 09:55 AM

                  I know lots of people who like McDonalds and Macaroni Grill as well. Don't mean it is every bit as good as Mrs. Bartley's and Mamma Maria's.

                  1. re: almansa
                    Infomaniac RE: almansa Aug 12, 2008 10:46 AM

                    It's all just a matter of taste to the individual,
                    To say one is inferior to another is....well....forget about it. I don't want to hurt anyones feelings.

              3. Infomaniac RE: chowda Aug 6, 2008 03:55 PM

                I like the bone-in ribeye at Abe & Louis where you can also get some aged cheddar or blue cheese melted on top.

                4 Replies
                1. re: Infomaniac
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                  CambridgeFoodie RE: Infomaniac Aug 7, 2008 07:56 AM

                  Why would anyone put cheese on top of a prime steak?

                  1. re: CambridgeFoodie
                    Harp00n RE: CambridgeFoodie Aug 7, 2008 10:33 AM

                    Ummm...because they can with their own money,certainly not with mine.

                    Harp

                    1. re: Harp00n
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                      phatchris RE: Harp00n Aug 12, 2008 10:40 AM

                      Nothing better than a roquford butter IMHO.

                    2. re: CambridgeFoodie
                      Infomaniac RE: CambridgeFoodie Aug 7, 2008 11:05 AM

                      I thought the same thing too and tried it last time I was there.

                      The waiter said, don't knock it until you try it, so I did and I was floored how good the combination was.

                      I've tried it at home with not so favorable results.

                  2. Harp00n RE: chowda Aug 6, 2008 06:32 PM

                    No doubt about it, a bone-in Ribeye is my favorite cut.
                    My second favorite cut?
                    Why of course that would be a boneless Ribeye!
                    Pencil me in for the Oak Room, well actually, the Oak Bar's 20 oz. bone-in Ribeye above all contenders.
                    But I will give a big nod to rlh's rec for Grill 23's as well.

                    Harp

                    2 Replies
                    1. re: Harp00n
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                      chowfdf RE: Harp00n Aug 6, 2008 08:28 PM

                      love mortons

                      1. re: Harp00n
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                        treb RE: Harp00n Aug 7, 2008 05:15 AM

                        Totally agree with Oak Room, ribeye is my fav when it comes to steak.

                      2. s
                        ShelT54 RE: chowda Aug 6, 2008 08:44 PM

                        Can't go wrong with Abe & Louis, Oak Room or Grill 23. Capital Grille and Flemings are ok; haven't tried Moo or the new steakhouse in the former Spire as they're too pricey. Avoid Bonfire.

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                          Gabatta RE: chowda Aug 6, 2008 09:59 PM

                          I am a NY strip or Porterhouse (if I am hungry) guy myself. However, DCs always rave about the cajun ribeye at Mortons.

                          1 Reply
                          1. re: Gabatta
                            wittlejosh RE: Gabatta Aug 7, 2008 02:34 AM

                            The Cajun Ribeye at Morton's IS weirdly good. Not sure why I even tried it. I think a DC had it and offered a bite. It's just some sort of rub or quick marinade that doesn't taint the beautifully marbled interior.

                            But for traditional, I'd say Grill 23 or Mooo are the best. Though I have a soft spot for Abe & Louie's.

                          2. c
                            chowda RE: chowda Aug 7, 2008 06:49 AM

                            All of these are great recs! I'll have to try to do some more research to see what I can decide upon

                            1 Reply
                            1. re: chowda
                              cannedmilkandfruitypebbles RE: chowda Aug 12, 2008 08:52 AM

                              the Abe and Louis bone-in Ribeye can't be beat. Ribeye is my fav. Had it at Grill 23, A&L, & Ruth's.

                            2. Sal Monella RE: chowda Aug 7, 2008 08:16 AM

                              Not a steakhouse but wonderful ribeye. My wife and I recently had dinner at Dante in Cambridge (outdoor patio was perfect at sunset and none of the steakhouses can compete on that aspect) and their ribeye was outstanding. Perfectly cooked and seasoned.

                              4 Replies
                              1. re: Sal Monella
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                                Ralphie_in_Boston RE: Sal Monella Aug 7, 2008 08:52 AM

                                Cool, yet another reason for me to try Dante. It is quite amazing how many Italian places have great steaks, yet I rarely consider ordering that at Italian restos.

                                1. re: Ralphie_in_Boston
                                  Sal Monella RE: Ralphie_in_Boston Aug 7, 2008 10:37 AM

                                  One more thing, Ralphie, they don't take patio reservations so if you get there fairly early 6-7:00 on a middle of the week night, you stand a good chance of getting a patio table.

                                  1. re: Sal Monella
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                                    Ralphie_in_Boston RE: Sal Monella Aug 7, 2008 11:28 AM

                                    Thanks for the tip.

                                2. re: Sal Monella
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                                  phatchris RE: Sal Monella Aug 12, 2008 10:41 AM

                                  Bone in tenderloin at Prezza ia also fantastic.

                                3. j
                                  jdoc RE: chowda Aug 7, 2008 11:26 AM

                                  a bit off topic, but I was at Foxwoods recently and ate at their new upscale steakhouse -- Davdi Burke Prime. Was really excellent steak -- compared favorably to Grill 23 and Ruth's Chris. Has anyone else been there?

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                                    Eastwind RE: chowda Nov 28, 2008 01:16 PM

                                    How good do Boston's best steakhouses (I'm guessing Grill 23, Abe and Louie's, Oak Room, and KO Prime are the top elite) stack against other top steakhouses around the country?

                                    1. ecwashere7 RE: chowda Nov 28, 2008 01:22 PM

                                      Grill 23, KO Prime, Abe & Louie's are all great. Go there over the chains.

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