lyle2231
Well-Known Member
The best steak is the one on my plate 
Where is the best steak (and why)
- Thread starter melodyrain097
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Hard H2O
Well-Known Member
Best Steak House, St. Paul, MN
It is right in the name.
It is right in the name.
FirstBubba
Well-Known Member
The "BEST" steak?
Well, number one, that's a matter of "taste" with no REAL answer because all our taste buds are different and we all prefer different flavors!
Little town just south of us has the "Circle H" steakhouse! EVERYONE raves about just how good the steaks are!
So we tried it!
1) They must slaughter "mini" beef cattle! I've seen bigger steaks off a squirrel!
2) Price was just opposite the steak size! Thought I was going to have to make a loan to get out the door! Almost $50 for two palm sized steaks!
3) Worst of all! They rub some sort of seasoning on the steak that is "sweet"! It's almost like the steak was "candied"!
"YUCK!"
EVERY Sunday, you can't find a parking spot within a hundred yards of the place! The after-church crowd packs the place!
Out by my shop, I have a smoker a friend built for me!
A good arm load of mesquite, two nice steaks from the meat market (NOT the grocery store!), couple of spuds the size of an elephant turd and some 'shrooms"!
Get a good, rip roaring, hot fire in the firebox. Massage those spuds with real butter, wrap in foil and put them in the top of the smoker.
In about 30 minutes when the raging inferno has turned into a glowing bed of coals, rub a little garlic powder and black pepper on the steaks, wrap loosely with foil and place them on the shelf below the spuds!
THEN, go in the house, slice the 'shrooms and saute them in a cast iron skillet with a butt load of butter, chopped garlic and a sprinkle of pepper!
When the 'shrooms are done, the spuds soft, the steaks like cutting butter, throw it all on a plate and chow down!
As for the spud, I like butter, salt, pepper, Bac-O-Bits, some of the 'shrooms and some shredded cheese!
THAT, to me, is the VERY BEST steak!
My preference is a "club steak". A club steak is a "bone in rib eye"!
THAT'S my story and I'm sticking to it!
Well, number one, that's a matter of "taste" with no REAL answer because all our taste buds are different and we all prefer different flavors!
Little town just south of us has the "Circle H" steakhouse! EVERYONE raves about just how good the steaks are!
So we tried it!
1) They must slaughter "mini" beef cattle! I've seen bigger steaks off a squirrel!
2) Price was just opposite the steak size! Thought I was going to have to make a loan to get out the door! Almost $50 for two palm sized steaks!
3) Worst of all! They rub some sort of seasoning on the steak that is "sweet"! It's almost like the steak was "candied"!
"YUCK!"
EVERY Sunday, you can't find a parking spot within a hundred yards of the place! The after-church crowd packs the place!
Out by my shop, I have a smoker a friend built for me!
A good arm load of mesquite, two nice steaks from the meat market (NOT the grocery store!), couple of spuds the size of an elephant turd and some 'shrooms"!
Get a good, rip roaring, hot fire in the firebox. Massage those spuds with real butter, wrap in foil and put them in the top of the smoker.
In about 30 minutes when the raging inferno has turned into a glowing bed of coals, rub a little garlic powder and black pepper on the steaks, wrap loosely with foil and place them on the shelf below the spuds!
THEN, go in the house, slice the 'shrooms and saute them in a cast iron skillet with a butt load of butter, chopped garlic and a sprinkle of pepper!
When the 'shrooms are done, the spuds soft, the steaks like cutting butter, throw it all on a plate and chow down!
As for the spud, I like butter, salt, pepper, Bac-O-Bits, some of the 'shrooms and some shredded cheese!
THAT, to me, is the VERY BEST steak!
My preference is a "club steak". A club steak is a "bone in rib eye"!
THAT'S my story and I'm sticking to it!
RWE
Well-Known Member
They are walking around the "Oak haller", the clover and alfalfa fields in the bottoms, around the creek or ponds, chilling on the ridge.... not sure exactly where at the moment but I can find them!
jeep351
Well-Known Member
Tony's and Zatarains? Who's been giving all of our Cajun secrets away to the Yankees? add some Crystal hot sauce and you have the trifecta!
As for the best steak... it's insanely expensive, but I just had to try A5 Wagyu from Kobe, Japan. I'm too embarrassed to say how much it cost me, but I will say it is a completely different experience than American beef. the fat melts at like 90 degrees, so it literally melts in your hands, and mouth! I'm not sure if I'll ever eat it again, but it was incredible. It was also very rich, 8 ounces is plenty.
Best ever I had when I took the wife for a vacation in Japan a few years back. Downtown Tokyo Ginza district, The Kobe Beef Steak House.
Our local favorite - bone in ribeye at Jeffrey's Austin.
Our local favorite - bone in ribeye at Jeffrey's Austin.
WYO300RUM
Well-Known Member
Lol ! I have Crystal hot sauce also in the frig !!!
Place in photo (home), maybe not best beef - but excellent available here:
https://snakeriverfarms.com/?nbt=nb...MI7sH-8f3mlQMVKC3UAR3O7zWnEAAYASAAEgJmX_D_BwE
https://snakeriverfarms.com/?nbt=nb...MI7sH-8f3mlQMVKC3UAR3O7zWnEAAYASAAEgJmX_D_BwE
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I like the steak part my butcher calls Teres Major, then cooked on my grill.
We get most of our meat at https://centralavenuemeats.com/products
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Okay, i am swimming against the current. But we have 3 longhorns and an outback in about 30 mins driving time. When it cools off, around ga bulldogs time to play. That is when the grills come out, including mine.
All three long horns are excellent, the outback is okay.
All three long horns are excellent, the outback is okay.
jamie eaton
Well-Known Member
Can't believe no one else has mentioned it . Salt block . If you have not tried before , give it a whirl . Anything I have cooked on one was great . First time was at "The Chop House " in Marquette Mi 28 oz porterhouse on salt block .
