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What's the best steak in Baltimore?

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Warthog Dec 9, 2008 11:15 AM

Note that I did not say "steakhouse". I'm honing in on the best steak , no matter where it may be found, no matter which cut it may be, or what the atmosphere/decor of the place may be. I'm looking for suggestions on where to find that "Thank goodness I'm a carnivore!!!" meal, no matter where it may be hiding in the general Baltimore vicinity. Those DC folks keep sounding off about Ray's the Steaks - where is the best beef bite for the buck in Baltimore?

Please feel free to put any clarifications or caveats you may wish. For example, if Michael's on Eastern Avenue is still doing their huge steak (48 oz?) deal on thrusday nights, that might get a note for "decent steak, huge portion, good value", where as somebody else might point out their fave for best "price is no object". Feel free to chime in with the debate over whether "prime rib" counts as "steak:". Whatever - let's hear your faves.

Lastly, while you may mention sides, and other such related issues, please focus on the steak.

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  1. ko1 RE: Warthog Dec 9, 2008 12:30 PM

    The prime rib at the Prime Rib. Huge, tender, juicy, flavorful and pricy. The upper end wines are very reasonably priced.

    1 Reply
    1. re: ko1
      JonParker RE: ko1 Dec 9, 2008 02:44 PM

      Ditto.

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      FoiGras RE: Warthog Dec 9, 2008 01:20 PM

      Thye cowboy steak (Pittsburg rare) at the Oregon Grill is fantastic.

      Of the steakhouses, I like Flemings the best, then Ruths' Chris, Capital Grill, and Morton's lastly. FoiGras

      2 Replies
      1. re: FoiGras
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        Wangus RE: FoiGras Dec 9, 2008 09:01 PM

        The au poivre at the Oregon Grill might very well be the best non-Wagyu steak I've ever had, and I am a definite carnivore. I do agree that the prime rib at the Prime Rib is an exceptional piece of meat.

        Unfortunately, both cuts are amazingly pricey.

        What I find particularly difficult about judging the 'worth-it' factor of steaks at restaurants is the fact that an extremely good steak is unbelievably easy to do at home (both timewise and effortwise). This usually, for me at least, makes me tend to judge only steaks which I think I can't do better than as steaks that are 'worthy'. But I suppose that's another topic for the homecooking section.

        1. re: Wangus
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          lawhound RE: Wangus Dec 10, 2008 08:10 AM

          I agree with Wangus . . . the fact is that aged prime beef is readily available at a good butcher -- Eddie's, Ceriello, others -- and is basically what the good steakhouses are selling. True, they have hotter broilers than a home cook (unless you are cooking over wood or have an insanely powerful gas grill), but the raw material is the same, and it is the (cooked) raw material that goes onto your plate.

          In light of that, I believe you really do have to compare steakhouses -- for their surroundings, sides, wine lists, service. Once you do, the Prime Rib in Baltimore (best, in my opinion), or Lewnes in Annapolis (a very homey, friendly place with excellent food and first-rate wine list) stand out. The competition is either chains of varying quality (Morton's, Ruth's Chris, Capitol Grille, Flemings) or just not quite up to the Prime Rib (Oregon Grill).

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        AlexDer RE: Warthog Dec 9, 2008 09:06 PM

        The Prime Rib in Baltimore has excellent rib-eye steak and strip steak as well as prime rib. I honestly don't even see Ruth Chris or the other chain places in the same league as the Prime Rib as far as food quality and service.

        1 Reply
        1. re: AlexDer
          Chowtimore RE: AlexDer Dec 10, 2008 05:54 AM

          Count another vote for the Prime Rib's amazing prime rib. Even more amazing for $30 during restaurant week. But the bone-in ribeye I had there wasn't all that special.

          The boneless ribeye at Fleming's is no joke. They'll try to sell you on the bone-in strip, but the ribeye is far superior. One of the most flavorful steaks I have had in a long time.

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          KAZ RE: Warthog Dec 10, 2008 07:57 AM

          I think the steak frites at Petit Louis is pretty darn good. More of a "I kinda popped in for a nibble of beef" thing than a "thank goodness I'm a carnivore!" euphoria.

          1. MegMD RE: Warthog Dec 10, 2008 10:59 AM

            The prime rib at The Prime Rib. For Sure.

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              onocoffee RE: Warthog Dec 10, 2008 04:03 PM

              Personally speaking, I think the steaks I make at home stand out from just about any restaurant. A major part of that equation is the sourcing.

              This past weekend, I had dinner at CraftSteak in Las Vegas. It was fancy. It was expensive and it was pretty darn good steak by most measures.

              Unfortunately, I found the medium rare bone-in ribeye for $44 to be ho-hum.

              A friend asked me what I thought of my steak and I told her that it tasted like corn - meaning corn fed, which I now find to be wholly bland and not very exciting.

              Locally, I source my beef from either Springfield Farm and Roseda Beef, both are excellent purveyors of quality grass-fed and corn-finished beef and feature a truly delicious flavor that is lacking with commercial corn-fed meat.

              My suggestion is to call either (or both) and ask which restaurants they sell their meats and start from there. Actually, if it were me, I'd ask them specifically which restaurants they sold the most ribeye (my cut of choice) and check those places out.

              The meats from either farm are not cheap, which means (to my mind at least) that the restaurants using them care a bit more about their sourcing and, since it costs more, will (presumably) take greater care in its' preparation.

              Oh, and for my dollar, after having eaten some truly amazing A5 Kobe in Japan, I think the American version is just a waste of money.

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