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steak dinner - Kansas City

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mickmontana Dec 4, 2011 06:44 PM

Where can I get the best steak dinner in Kansas City

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    SFLisa RE: mickmontana Dec 5, 2011 12:23 PM

    J Gilberts is where I go when I want great steak.

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      2roadsdiverge RE: mickmontana Dec 5, 2011 06:22 PM

      If you want a classic Kansas City feel, check out the Majestic Steakhouse. A former speakeasy, this place features live jazz and some really good steaks.

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        sara722003 RE: mickmontana Dec 12, 2011 02:56 PM

        I know it's crazy to suggest a french place for a great steak, but hubby and I have had incredible filets at Cafe des Amis in Parkville. They melt some yummp blue cheese and butter combo over a great steak....heavenly!

        1. Melanie Wong RE: mickmontana Oct 3, 2012 01:50 AM

          http://www.majestickc.com/
          http://www.jgilberts.com/Home.aspx?825

          Other suggestions for a steakhouse experience?

          Opinions on Plaza III, 801 Chophouse, or Golden Ox?
          http://www.plazaiiikcsteakhouse.com/
          http://www.801chophouse.com/
          http://www.goldenox.com/

          6 Replies
          1. re: Melanie Wong
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            2roadsdiverge RE: Melanie Wong Oct 4, 2012 12:50 PM

            I've heard a lot of people rave about Plaza III. I have never been there, but just bought a Groupon so will be trying it out eventually.

            801 Chophouse is good (it is my best friend's favorite restaurant) but just seems pricier than it needs to be. I do eat there during Restaurant Week when they offer a special, lower-priced menu. They are one of the few places in KC that does bone marrow. The last time I was there I had the pork chop, which was awesome.

            I've heard mixed reviews of Golden Ox. "Past its prime" is the general consensus. But I have never been there myself.

            1. re: 2roadsdiverge
              Melanie Wong RE: 2roadsdiverge Oct 5, 2012 08:34 PM

              Thanks for helping me sort them out. I'd thought I missed my opportunity for a steak dinner in KC, but I was able to take an off-site dinner break tonight and headed to Majestic, mostly because it's not far from my hotel. It turned out to be the perfect spot for me dining alone. My initial plan was to have a quick meal at the bar, but when the host asked if I'd like to hear the live jazz downstairs, I went with that flow.

              First a cocktail, Elder Hombre, made with El Jimador reposado tequila, St Germaine elderflower, and ginger beer. I tried the KC specialty, steak soup, as my first course. Too thick and gravy-like for me, but a beefeater's dream, I bet.

              Local spaghetti squash with parmesan and thyme was the special side of the night, and I enjoyed it very much as an alternative to potatoes. I also picked the creamed spinach, nice job, including some mushrooms in the reduced cream and silky chopped spinach base. My dry-aged KC strip (8 oz) was ordered rare, and I was warned that it would be closer to medium-rare, but it went beyond that. Good flavor but I was surprised that so much of the fat rim was trimmed off.

              Downstairs was full by the time I left, around 8:30pm. An interesting mixed crowd: business travelers, jazz aficionados, elders dressed up to celebrate a special occasion, younger folks in jeans, and a man sneaking out with his mistress.

               
               
               
               
              1. re: Melanie Wong
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                SFLisa RE: Melanie Wong Oct 12, 2012 11:19 AM

                Thank you for the detailed report. I have wanted to try the Majestic for years and never made it. Was the steak really overcooked?

                1. re: SFLisa
                  Melanie Wong RE: SFLisa Oct 12, 2012 10:53 PM

                  Well, I really wanted to try the place you recommended but decided to not make myself nuts by driving too much in my tired state. Looked at in totality, The Majestic was a lovely night out. The steak was more like medium-well. The menu describes what each state of doneness looks and feels like, and it was a surprise to me that the kitchen couldn't hit it. I suspect that there was something amiss that night, as I heard my server apologize to someone at another table as well and insisted on bringing him a second steak.

                2. re: Melanie Wong
                  e_bone RE: Melanie Wong Oct 15, 2012 05:02 AM

                  It's been many years but I very much enjoyed my visit to the Majestic. Ironically my med-rare ribeye was overcooked as well. I told the waiter and he replaced with a perfectly cooked one. Expensive mistakes for the kitchen but too expensive for me to settle! I think it's a reasonable thing for the kitchen to get right at those prices.

                  Steaks aren't Prime at Majestic but dry aging makes a big difference. And as you inferred Melanie, the ambiance is awesome at The Majestic.

                  1. re: e_bone
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                    2roadsdiverge RE: e_bone Oct 15, 2012 11:32 AM

                    The Majestic does have prime steaks occasionally. I ate there last Friday and the special that night was a 12 oz. ribeye for $42. When I asked why the non-special ribeye was only $36, the waiter pointed out that the special was prime, not choice. I went ahead and got the special, although I freely admit that I am not sure I could tell the difference, despite the enthusiasm with which the waiter described the wonders of grass-fed, 21-day-aged prime beef.

                    It was cooked perfectly. I just don't think I have the palate to appreciate it.

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              relizabeth RE: mickmontana Oct 15, 2012 05:46 PM

              I am, um, rather fond of the filet served at Bishop Spencer Place. It is always cooked as requested, the asparagus is thick and flavorful, and the mashed potatoes are perfectly smooth. And the red wine reduction with a crumbling of blue cheese is sublime.

              3 Replies
              1. re: relizabeth
                e_bone RE: relizabeth Oct 19, 2012 09:54 PM

                Sorry for thread drift.... but don't we all love THIN asparagus and not thick? Do I need to give thick a chance?

                1. re: e_bone
                  Teague RE: e_bone Oct 20, 2012 11:11 AM

                  mmm, fat Asparagus is the best. I peel them. nothing better with a lovely steak. Try rubbing them with butter and grill with a liberal seasoning of lemon pepper & salt

                  1. re: e_bone
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                    relizabeth RE: e_bone Oct 21, 2012 09:57 AM

                    Thick can be sublime, but I usually only buy thin. I think I assume it cooks quicker/ more evenly. My mother in law once served white asparagus as fat as a fat baby's arm with a pitcher full of butter.

                2. Teague RE: mickmontana Oct 20, 2012 11:18 AM

                  On the main subject, I have truly enjoyed fine steaks in fine restaurants, but plebian that I am, a cheap sirloin or t-bone special and a baked potato makes me pretty darn happy if the house can get it together to provide a sharp knife. To all restaurants, please stop with the dull serrated knives, they're horrid. Tanners over in Lenexa on 87th has a good strip special. Not anything like fine dining, but tasty and cheap, and will feed you for three days. Also, the tween Twighlight fan grafitti in the ladies' room is hilarious. It's a family place, lol.

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