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The Best Steak I Ever Had

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I had this 8 ounce center cut filet that was aged 21 days in the restaurant's own aging room. It was hands down the best steak I ever had. I ordered it medium and it was so tender and amazing. 

 

IMG_1003_zps8757e1b3.jpg

 

P.S. apparently I had stuff on the camera lens and didn't realized it until I uploaded it onto here. Eh, well. 

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Whatcha drinkin?

 

Just Jack n Coke. It was happy hours and it was $3, so I was like eh screw it. I keep the good stuff at home and drink whatever is on special be it beer or mixed drinks at restaurants. I'm just weird like that. 

 

The best mix drink I've had involving bourbon, is this one restaurant's specialty. It called Bordeaux Bourbon. It usually $8 a drink, but during happy hour it's $5.  It consist of: Maker's Mark, Bordeaux cherries, St. Germain, and ginger ale.  

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Just Jack n Coke. It was happy hours and it was $3, so I was like eh screw it. I keep the good stuff at home and drink whatever is on special be it beer or mixed drinks at restaurants. I'm just weird like that. 

 

The best mix drink I've had involving bourbon, is this one restaurant's specialty. It called Bordeaux Bourbon. It usually $8 a drink, but during happy hour it's $5.  It consist of: Maker's Mark, Bordeaux cherries, St. Germain, and ginger ale.  

 

That sounds pretty good. I found a recipe on Wild Turkey's website for a drink called Chasing Tail and its Wild Turkey, cherry Coke, and amaretto. I made it but I used regular Coke and grenadine (didn't have cherry Coke), it was really strong (following their recipe) and not very good. I think it would be better with cherry Coke.

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Looks good man. I had a 27 day old aged ribeye and lamb chop in Vegas once that put me to my knees!

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I've eaten in many of the top steakhouses and for the most part extremely pleased.  The very best filet I ever had was in a little dive of a restaurant in Ajijic, Mexico, can't remember the name.  The place had no ovens or stoves in the kitchen, the cooking was done on natural wood on a grill outside at the curb.  In 2 weeks we ate there 4 times, always about a 45-60 minute wait to get seated.  Ajijic and Lake Chapala had about 8000 Americans living when we were there in 2004, the food was really good most places.

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I've eaten in many of the top steakhouses and for the most part extremely pleased. The very best filet I ever had was in a little dive of a restaurant in Ajijic, Mexico, can't remember the name. The place had no ovens or stoves in the kitchen, the cooking was done on natural wood on a grill outside at the curb. In 2 weeks we ate there 4 times, always about a 45-60 minute wait to get seated. Ajijic and Lake Chapala had about 8000 Americans living when we were there in 2004, the food was really good most places.

I love cooking over wood. I got a brick fire pit to cook meat over wood. :)

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There's a place in Orlando called Phillips steak house. So far the best steak I've eaten.

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Catt's house with his new Traeger Lil Tex Elite & Kobe ribeyes!

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Catt's house with his new Traeger Lil Tex Elite & Kobe ribeyes!

On my way

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Aged filets from the local butcher with portabello mushrooms and shrimp skewers on my grill!

 

IMAG0103_zps4be8ba40.jpg

 

Jeff

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Craftsteak at the MGM in vegas. Best steak ive ever had if you dont choke to death on the price.

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Small joint called 100 South in Elmhurst IL. I believe it is no longer but their steaks were amazing. Aged, big, and grilled to perfection. There sides of garlic mashed potatoes could feed an army. They made a mean lobster tail as well.

I stand corrected. Still around and will be going soon! http://100southchophouse.com/

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ATL has some REALLY good steakhouses, and I've certainly sampled their work:)

 

When I'm cooking a good steak at home, it's done indoors with a cast-iron skillet and my broiler.  ~2 min each side in the skillet to sear it, then put the skillet and all in the broiler for another ~6 min to finish the job.  Grilling can no doubt produce great results, but I feel I have better control with the skillet.

 

I'd love to add a Big Green Egg to the arsenal, but I have many other things I can spend that $1000+ on first.

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Two thing I do not go to a restaurant to eat!

Steak & Cajun cooking!

I cook can cook both better myself!

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For the most part there are 2 reasons why a top of the line steakhouse can cook a steak better than we can at home.  The commercial grade ovens are much hotter, up to 1800 degrees, and the construction is different.  Home oven's doors are much higher top to bottom where a commercial door is wider and not near as high, resulting in less heat loss when the door is opened.  Also the materials used in construction of a commercial grade oven do a better job of heat regulation.  Restaurant and hotel grade meats are not easily obtainable by the general public, those meats are purchased from packing houses that specialize in top quality meats for the food industry.

 

I have made some wonderful steaks at home both indoors and outdoors, but wonderful doesn't come close to a great steakhouse.  I also enjoy dining out not only for steak but other foods as well, I like the experience at a really nice restaurant. 

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For the most part there are 2 reasons why a top of the line steakhouse can cook a steak better than we can at home.  The commercial grade ovens are much hotter, up to 1800 degrees, and the construction is different.  Home oven's doors are much higher top to bottom where a commercial door is wider and not near as high, resulting in less heat loss when the door is opened.  Also the materials used in construction of a commercial grade oven do a better job of heat regulation.  Restaurant and hotel grade meats are not easily obtainable by the general public, those meats are purchased from packing houses that specialize in top quality meats for the food industry.

 

I have made some wonderful steaks at home both indoors and outdoors, but wonderful doesn't come close to a great steakhouse.  I also enjoy dining out not only for steak but other foods as well, I like the experience at a really nice restaurant. 

Very true. I worked at a high end steak house from my 8th grade year up to my Junior year in HS. All our top cut meat was aged in a special ageing room at the packing house that had a special room for our restaurant. Special cut, special brand of cow and it came from a farm that fed them a diet per the owner of the resturant. I was amazed at what when into prepairing the steak for the customer. My guess is most high end steak houses do the same.

 

Cooking at home is great, but a date with the Mrs, nice place, cold beer and a game on the big screen with friends is hard to beat!

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Wow thats hot! :flame-010:   At what temp do they cook the steak?

  The commercial grade ovens are much hotter, up to 1800 degrees, and the construction is different. 

 

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Y'all aint cooking my steak in no oven!

Kingsford! ;)

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That sounds pretty good. I found a recipe on Wild Turkey's website for a drink called Chasing Tail and its Wild Turkey, cherry Coke, and amaretto. I made it but I used regular Coke and grenadine (didn't have cherry Coke), it was really strong (following their recipe) and not very good. I think it would be better with cherry Coke.

 

shhhhhhhhhhhhhhh!!!!!  you just unlocked the secret for mixing wild turkey. CHERRY COLA, except i prefer cherry pepsi to cherry coke with wild turkey. I keep a bottle of wild turkey rare breed on deck. me and a friend discovered that cherry cola was better than anything with wild turkey almost 15 years ago

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34 ounce sirloin and an even bigger prime rib at the Old Homestead Steakhouse in Atlantic City in the Borgata.

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