HOME > Chowhound > Greater Seattle >

Discussion

Best steak at Metropolitan Grill?

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!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. 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

      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

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

    2. 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. Chateaubriand for two. Great tableside presentation and beefilly delicious.

        1. 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. 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

              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

                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

                  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