HOME > Chowhound > New Orleans >

Discussion

Looking for a great steak!!!

My husband and I will be coming for a weeklong stay for the first week in July. We have some great things planned (August, Emeril's, Mrs B's...) We would love a recommendation for a great (if at all possible PRIME) ribeye steak. After reading through all the boards our obvious choice would have been Mr. John's- but alas, they are close for the first two weeks of July. Anyone else know where we could get a great steak? Doesn't have to be a steakhouse but we do like a great cut of meat, prepared well, with little else done to it... Thanks in advance!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I'd have said La Boca, but if prime is your prime consideration, you might be disappointed. Very flavorful beef there, with unusual cuts that are common to Argentina. And they cook it simply with a side of 3 different chimichurri sauces if you'd like.

    1. La Boca without a doubt. I'm pretty sure all their meat is prime. It's definitely high-grade, organic beef from Blah Blah Blah Farms. I think all steak houses here serve prime beef. R'evolution says it has the best beef in town. I can't confirm the taste, but I can confirm they're the most expensive.

      10 Replies
      1. re: N.O.Food

        I'm not sure all steak houses serve Prime but the real problem, here and elsewhere, is that Prime is not what it used to be. If I do a restaurant steak I usually get bearnaise on the side or add something to it. Otherwise, for meat dishes, I opt for lamb usually. I need to experiment more with La Boca and Mr John's though.

        1. re: N.O.Food

          Not so. A prime strip runs $65 at Besh Steak. That $95 steak at Revolutuin is for two. As for all La Boca's steaks being prime, that was n't true the last time we went (Jan.). We both ordered the ribeye, which lacked both tenderness and flavor. Stick with the skirt steak.

          My suggestion would be Mr. John's. All prime beef at probably the best prices in town. I order mine without the sizzling plate of butter . Hot plate, hot butter continues to cook the beef. Ask for the butter on the side.

          Re: Revolution resv. Call. Open table said nothing available within 31 days. Calling got me a table this week. Receptionist said the manager was tinkering with open table and that the 31 day thing was a glitch.

          1. re: JazzyB

            Good to know. Thanks. I wonder if terms like "prime" and "choice" have taken a backseat to "organic, grassfed beef from so-and-so farms" and similar phrases? I rarely hear prime used anymore, but I hear the latter quite a bit. I also wonder if "organic, grassfed beef from so-and-so farms" could ever be prime. It seems like cows raised in that fashion would not have a lot of fat in their meat.

            1. re: N.O.Food

              I'll pass on the prime--after years of eating grassfed, pastured beef, I find the taste of feedlot beef overwhelmingly "corny" and unpalatable.

              1. re: N.O.Food

                They don't have much marbling. That's why I don't buy beef at WF.

                I was sorry to see Smith and Wollensky leave. Their ribeye was outstanding.

                1. re: JazzyB

                  That is interesting..yours is the first positive comment on Smith & Wollensky (in New Orleans) that I have heard.

                  I am curious about R'evolution's stuff. I am going to give it several months and see if it is holding up. We've all seen restaurants/new grocery stores open with a flash/bang top-quality stuff then they back off a bit later.

                  1. re: hazelhurst

                    Yes. Some "openings" can be over-the-top good, only to settle into mediocrity, while some start off with real issues, and then settle into a good grove.

                    We are dining there in July, though I am not going to guarantee that we'll do beef. We more often head in another culinary direction, in NOLA.

                    However, my #4 was on the Island of Kaua`i, where we most often do seafood.

                    Who knows? Still, I will report.

                    Hunt

                    1. re: Bill Hunt

                      I am consumed with anticipation for your report...I should run down there in the next week or two but I'm inclined to wait until the fall. If their beef is truly top-notch then I won't mind asking for the Euro Zone Bailout to pay for it.

                      I find that US beef, generally, is a pale image of its glory days. The strip steak at New York's premier chop house, Christ Cella, was the cut that spoiled me forever. Luger's can come close. In those glimmering, gone days, Gristedes had ordinary steaks in the cooler that blew the doors off the "premium" stuff one sees today. It's a shame and few people younger than I can recall the halcyon era..and I warrant that people older than I am remark that the glory days of the 1920's were better than my sylvan images kept alive in the recesses of memory.

                2. re: N.O.Food

                  Sometime, I wonder about the descriptors, that get bantered about on menus.

                  From my dining, I often question some of the terms, which in the US should have some sort of "regulation," but then, I am not sure.

                  I have had Wagyu, Kobe, American Wagyu, American Kobe, Prime, organic, Big Island Grassfed, Grassfed and choice. Along the way, the prices have ranged from just affordable to "take out a second mortgage." Only a few have justified some of their rafified prices. On my all-time Best Steak list - #1 was Prime, #2 was Kobe 5 (that one did live up to the price), #3 was Prime, #4 was Big-Island Grassfed, #5 was Wagyu, and the rest sort of fade from my memory. American Wagyu and American Kobe are out of the running, and Organic did not make an impact.

                  Along with that, I must add a disclaimer, that I am much more of a tenderloin eater, so I am leaving out a ton of cuts, and variations on their names. For an ardent "steak eater," the cuts that I order are probably totally off their radar screen.

                  Hunt

              2. re: N.O.Food

                i can also confirm R'ev is not the most expensive. they offer a 6oz filet for $30 and a 9oz for $38; we just visited Chophouse on Magazine and the least-expensive was an 8oz filet at $39. you get more for less at R'ev, currently.

                also, we found Chophouse to be very expensive w/o a fine hand guiding it. bread was slices of cold sourdough or rasin (what!?). the seafood apps ($9 for 3 shrimp, $14 for colossal lump crab) were just dropped onto a plate. the sides were quite high -- $8 for three asparagus, and the side of mushrooms was half onions and just drowned in butter; not like the delicious red-wine sauce for the mushroom at Mr. John's. lastly, the desserts were uninspired -- $25 chocolate cake for 2+, frozen NYC cheesecake, key lime pie, or bread pudding.

                service and atmosphere were great. but we will not be putting it onto a steak rotation. i guess its less of a foodie destination and more of a power dinner spot.

              3. Mr. John's, Chophouse, and Restaurant R'evolution all offer USDA Prime and super-hot broilers. im eager to try the last two but have not.

                R'evolution has a great-looking steak menu of sides and sauces:

                http://posting.bestofneworleans.com/i...

                chophouse:

                http://www.centraarchy.com/CH_NOLA/

                mr john's:

                http://www.mrjohnssteakhouse.com/menu...

                16 Replies
                1. re: kibbles

                  I'm curious to know where R'evolution is getting its meat. Any idea?

                  1. re: hazelhurst

                    no, sir.

                    tho w/ their Chicago connections id hope from somewhere good :)

                    1. re: kibbles

                      Hadn't though of that but should have....well, here's hoping.

                  2. re: kibbles

                    As I posted earlier, Mr. John's will be closed for our time there so unfortunately it is out. R'evolution sounds WONDERFUL but according to opentable it is booked for the next 30 days... Apparently the word is out!

                    1. re: honeybrook_99

                      Honeybrook - I just scored a reservation at R'evolution for July 15 by calling direct to the restaurant right now. They were showing nothing available on opentable - may be able to get something if you call direct (504-553-2277) asap. Good Luck!

                      1. re: Bldrswife

                        Thanks for the advice! I did the same and have secured a reservation for us! I hope it lives up to the hype! Hope to report back with good things...

                        1. re: honeybrook_99

                          Glad to hear you got a reservation. You're going two weeks before us - can't wait to hear what you have to say about R'evolution as well as all of your other dining. Keep Mr. John's on your list for your next trip - it is one of our favs. Enjoy!

                          1. re: Bldrswife

                            I will- I hate they were closed for vacation!

                          2. re: honeybrook_99

                            A word of warning about Revolution's steaks: they're the most expensive in town. Median price is around 50 bucks, going up to 95. I love ribeyes and theirs is 62 bucks. Laboca's steaks, on the other hand, run about 30 each.

                            1. re: N.O.Food

                              Interesting. Are we talking Kobe # 3, Wagyu, or something similar?

                              That reflects on NYC prices, and not NOLA, unless there is some extra, added value.

                              Hunt

                              1. re: Bill Hunt

                                Sous Chef told me where they came from but I don't recall offhand. But no, they are not Kobe or Wagyu. That said, they are special, organic, prime, etc., steaks. But when you can get a steak with off-the-charts flavor at Laboca for 30 bucks, 62 for a ribeye is a tough sell. I haven't had a Revolution steak, though, so I'm not sure what you get for that amount of money.

                                1. re: N.O.Food

                                  Thank you. Maybe we WILL do beef?

                                  Appreciated,

                                  Hunt

                                2. re: Bill Hunt

                                  well, ill offer that the filet mignon (which is what i eat and the only thing i pay attention to) at R'ev are very much in line w/ local prices, and actually cheaper than some.

                                  1. re: kibbles

                                    How was the quality, and flavor?

                                    Thanks,

                                    Hunt

                                    1. re: Bill Hunt

                                      i havent had the steak at R'ev yet, only some other items.

                                      Chophouse's filet was good (Stockyards of Chicago, Pittsburgh-style, which is slightly charred outside)...tho no difference between rare and medium-rare (both were MR). the rest of the meal didnt wow us so not worth the price points. not that we have a problem w/ expensive chophouses -- Donovan's in La Jolla is one of my absolute favorites, uses the same cuts, but is a more polished experience that has never let us down.

                                      1. re: kibbles

                                        Never been to that Donovan's, but we have one of their restaurants in Phoenix (replaced the older Harris' - Harris Family Ranch, also in CA), and it is, at the best, just OK. Actually, we find an historical local steakhouse, Durant's, and the mini-chain, Capital Grill, to be the best here.

                                        <RANT MODE ON>
                                        Phoenix went through a major restaurant upheaval, about the time that the economy began to slide. Our higher-end resorts ditched their unique, chef-driven restaurants, fired those chefs, and then opened "expense account steakhouses," often with absentee big name chefs, and tabs that were astronomical. Really bad timing. Once, people were treating business folk to $200 steaks, with bottles of Screaming Eagle, and then flying them back to LA in the corporate jet. Those days are mostly gone. Now, Phoenix is almost a wasteland of ubber-high-end steakhouses, with recognizable chef names, and few clients. Many of the great chefs have moved on.
                                        <RANT MODE OFF>

                                        When we do R'evolution, maybe we will do our own brand and blend of "surf-n-turf," with me doing a steak, and wife doing seafood. Now, don't try this at home, but as we are trained professionals, on a closed course, being married, we do split mains, and actually have been known to taste each others apps.! [Grin]

                                        As I love, and can appreciate great beef (just did beef tenderloin two-ways the other night and greatly enjoyed!), I will gladly "take one for the team." If things do not quite work out, hey, I can commander wife's seafood main!

                                        Will report, when we get back.

                                        Hunt

                      2. What do people think about Crescent Steak House out in Mid-City on Broad? I have never been but it sounds good.

                        9 Replies
                        1. re: califkatie

                          Steaks are good, come out in sizzling butter (though to show how old school, the filet is wrapped in bacon). Nice old-fashioned atmosphere. Not so nice: the vegetables and mushrooms are canned, or at least taste like they are. Good potato dishes. Stick with meat, a potato dish, bottle of zinfandel and French bread, and you'll be pleased.

                          1. re: sanglier

                            You can't be the ambiance...it hasn't changed since I was a kid. (I wish we still had the OLD Ruth's Chris, by the track, with the booths. That was fun, fun, fun.)

                            1. re: sanglier

                              I fully agree on the ambiance and the steaks, but I don't care for the potato dishes either. Au gratin taste like scalloped potatoes from a box. It's a shame.

                              1. re: uptownlibrarian

                                Right on the au gratin. I shoulda been more specific, I like the, what's the name, the German fries? Cooked two different ways, crispy on outside. Love those. And good onion rings for a starter.

                                1. re: uptownlibrarian

                                  Somehow, I think it fits..but you're right.

                                  1. re: hazelhurst

                                    Though it been awhile, that is what I remember - good beef, pan-seared in butter, with sides, that came out of a box, with little to recommend them. The ambiance was 1950's, and I expected to have "The Rat Pack" step from behind a curtain, and sit down.

                                    With my steak, I like something else.

                                    Hunt

                                    1. re: Bill Hunt

                                      Dickie Brennan's Steakhouse hasn't been mentioned and their steaks are very good.

                                      1. re: bronwen

                                        I must disagree re: Dickie Brennans. Definitely not for steak lovers. Probably why it's not been mentioned.

                                        1. re: bronwen

                                          I am not allowed to comment, but it would not be positive... wink-wink-nod-nod.

                                          Hunt