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Best steak at Metropolitan Grill?

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Jeffo405 Apr 1, 2013 07:48 PM

I'm the lucky recipient of a fairly hefty gift certificate to the Metropolitan Grill. Want to make the most of our visit and would like to know what would be the best steak to order. Thanks in advance!

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    Leper RE: Jeffo405 Apr 2, 2013 02:48 PM

    Jeff, The Met serves fabulous steaks but the New York strip is a standout. However, DO NOT miss the onion rings as a side order. They will be the best you've ever had.

    2 Replies
    1. re: Leper
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      christy319 RE: Leper Apr 2, 2013 02:53 PM

      What do they call the bone in New York Strip? If they have that (I don't think it's always available), that's great.

      1. re: christy319
        alarash RE: christy319 Apr 12, 2013 12:35 AM

        I think they call it a delmonico, if I'm not mistaken.

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      GreenYoshi RE: Jeffo405 Apr 2, 2013 04:58 PM

      Focus on age over cut.
      I'm usually a loyal ribeye guy, but they have some super-aged (42 days?) New York strip there a while back that was great.

      1. j
        JayDK RE: Jeffo405 Apr 8, 2013 07:54 PM

        Chateaubriand for two. Great tableside presentation and beefilly delicious.

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          howard 1st RE: Jeffo405 Apr 9, 2013 10:14 AM

          a voice from left field, i know, but the wagyu skirt steak is butter-tender and exploding with beefiness. that being said, bone-in cuts are always better than boneless so the bone-in strip ("club" or "spencer") should be considered. to complete my utter geekiness, i think the onion rings are too large and too bready and prefer those from (wait for it...) red robin...

          1. kaleokahu RE: Jeffo405 Apr 9, 2013 06:44 PM

            Hi, Jeffo:

            If it were me, I would order a Spencer cut nearest to the head of the steer. You get the longissimus dorsi *and* a greater proportion of the spinalis muscle which is looser-grained and particularly flavorful/marbled. The spinalis is the cap of meat that wraps around the fatter end of this steak. The further toward the rump you move, the less spinalis.

            If they can't offer you that, I'd probably choose a hanging tenderloin.

            Aloha,
            Kaleo

            3 Replies
            1. re: kaleokahu
              alarash RE: kaleokahu Apr 12, 2013 12:34 AM

              That spinalis really is the shizzle.

              When I was living in Baltimore, and had access to Fogo de Chao, sometimes I would go there and eat *just* spinalis for dinner.

              I wish I could buy it at the butcher. I guess you could buy the whole rib roast and dissect it off, but who's got that kind of cash?

              1. re: kaleokahu
                g
                GreenYoshi RE: kaleokahu Apr 12, 2013 08:46 AM

                Have you really ordered a specific portion of a steak cut at a restaurant before (ie, "nearest to the head of the steer") ?

                It seems like one of those good ideas that would get an eye roll from the waiter/kitchenstaff, but I agree there's a huge difference in some cuts depending on where on the primal it was cut from

                1. re: GreenYoshi
                  kaleokahu RE: GreenYoshi Apr 12, 2013 09:39 AM

                  Hi, GY:

                  Sure. Sometimes and at some places (where you can pick your own steak) you don't have to ask--you just see that cap of meat and say "That one, please."

                  If you do ask, you better be prepared to explain, and there still may be no one in the house who understands. Someplace like the Met will likely have someone who does. Good luck at Sizzler.

                  Aloha,
                  Kaleo

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                acgold7 RE: Jeffo405 Apr 9, 2013 07:08 PM

                The last time I was there they had a "Long Bone Wagyu Rib Eye." It was quite possibly the best steak I ever had. Shockingly, when I described how I like my steak, which is mostly pink, hint of red, very juicy -- which I had always called "medium rare" -- the waiter said that's what they call "medium well" and that's what he suggested. To me, the phrase "medium well" is an abomination but he promised if I didn't like it he'd take it back, and you know what? It was perfect.

                The "Long Bone" Rib eye is still listed on their specials menu, although it's not designated as Wagyu. The small one is eighty-six bucks.

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                  Quintious RE: Jeffo405 Apr 11, 2013 05:08 PM

                  You really can't go wrong with anything there. I usually find myself either ordering the long bone ribeye (fantastic, serves 2, and your dog will become 1000 times more obedient when you bring that thing home) or the Delmonico porterhouse.

                  1. alarash RE: Jeffo405 Apr 12, 2013 12:48 AM

                    About 12 years ago, my family took me out to the Met for my birthday. I was in my mid 20's. I ordered a new york cooked medium, and my Dad ordered the same cut of beef.

                    My Dad, being the old-school guy that he is, orders steaks well done. I know.... we always roll our eyes at him when he does this, and to this day I think that he thinks well done literally means "well done", as in "appropriately done."

                    In any case, the waiter brought the meals to the table for all 5 of us. I was two bites in when I realized my steak was well done. My Dad on the other hand was loving the medium steak served to him.

                    I brought it to the waiter's attention that he had switched the steaks. My Dad decided he was happy to keep eating my steak. I was NOT happy to eat his. So for the next 10-15 minutes while my family members ate their meals, the birthday boy sat and watched, waiting for them to cook me a medium steak all over again.

                    I hated that birthday dinner and am still sore over it to this day (can you tell?). I was really pissed they didn't do anything to make it right (like not charging us, etc). All they did was apologize.

                    Anyway, we went back many times over the years, and I would still go back today. But if anything like that happens again when I'm there, I swear I'll blow a fuse.

                    2 Replies
                    1. re: alarash
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                      Jeffo405 RE: alarash Apr 27, 2013 09:09 PM

                      I ended up getting a porterhouse, at the waiter's recommendation. It was OK. Seriously not worth $70. But better than my wife's $85 Australian lobster tail, which arrived mostly raw. To their credit, Met Grill took my complaint seriously and is working to rectify the situation.

                      1. re: Jeffo405
                        kaleokahu RE: Jeffo405 Apr 29, 2013 09:39 PM

                        I lost most of my respect for the Met when I found out they paid to be listed in the airline magazines as one of "10 Best Steakhouses in America".

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