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Jun 24, 2010 06:40 AM

Grilling Time - Best Ribeye/Porterhouse Steak

Hi, Folks! We are celebrating this weekend. I would like to make florentine style steaks, so I am looking for a couple of top quality, thick cut, ribeye or porterhouse steaks. For this celebration, cost and drive time are no object. (Willing to drive anywhere in metro or slightly outside the metro.) Thanks!

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  1. Well, you're not gonna find Chianina T-bones...but last week Lund's had dry-aged choice porterhouse (and double porterhouse) and rib steaks on sale. Not sure if they still do.

    Otherwise, I'd give Clancy's a call.

    2 Replies
    1. re: Foureyes137

      "you're not gonna find Chianina T-bones"
      actually you might, there are american chianina

      1. re: zfwp

        Hey, if you find this in the TC, please give an update, this would be fun to compare.

    2. If money truly is no object, why not the Akuashi from Kowalski's?

      1 Reply
      1. I went to Clancy's last weekend for the first time. Being a NE 'burbs resident, I'm almost never in that part of town, but I was close so I had to stop.

        I had two bone-in ribeyes cut 1.5" thick. At the recommendation of the butcher, I let them sit out for a few hours prior to cooking (probably 3.5-4 hours between purchase and grill time).

        Oh. My. Goodness. I've made dozens of steaks before, but these were outrageous. There was a little sticker shock ($65 for two steaks), but at $18/pound, they are right on par with Byerlys/Lunds/Kowalskis and the difference in quality is staggering. I will definitely return, even at that price. They get their beef from Hill and Vale Farms, for what its worth.

        2 Replies
        1. re: BigE

          Thanks, BigE. I will definitely try Clancy's sometime this summer, but I think I have decided that my splurge this weekend with be on Akuashi.

          1. re: BigE

            Pardon the interruption, but a tangential discussion of bringing steak to room temp before cooking has been split to the Home Cooking Board. Please continue the cooking discussion there

            Please limit your comments in this thread to local sources of steak.

            Thank you.

          2. Well, I backed out on Kowalski's Akaushi, as I would not want to put anything on that meat (my florentine-style includes garlic, parsley, olive oil, etc) except a tish of salt and fresh cracked pepper. Journeyed over to Clancy's - they sold out of porterhouses on Thursday. As long as I was in the area, went up the road to Whole Foods for a few splurge items for the 4th holiday. They had the biggest, thickest porterhouse I have ever seen. I have had numerous items from their fish counter, but have never had their beef. Will be noshing on it tonight...hope is tastes as good as it looks!