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Dec 4, 2011 06:44 PM

steak dinner - Kansas City

Where can I get the best steak dinner in Kansas City

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

    1. 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.

      1. 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. re: Melanie Wong

            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

              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

                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

                  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

                  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

                    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.

            2. 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

                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

                  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

                    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.