Home Forums Hunting & Shooting Hunter's Campfire Best National Steakhouse Chain?

I never had a less than average experience at Longhorn. Great food. Great service. Every time.

Texas de Brazil is pretty damn good for a national chain. The sirloin cap is a great piece of meat.

Been a looong time since I’ve been in a longhorn. Recall them being decent. Ruth’s has a good steak but I always leave feeling a bit underwhelmed.

Outback is to steaks what Red Lobster is to seafood.

who has got the best chicken-fried steak?
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Best I ever had was at a little roadside eatery somewhere out in cattle country near Myakka City, Florida. Wish I could remember the name, it was ten years ago.
Nothing fancy, but hunting photos on the walls (mostly wild hog), hunting magazines for sale on a rack at the cash register, parking lot full of 4x4 pickups. Made me feel right at home.

I see Outback mentioned and I have to say a couple of the worst steaks I ever had were at Outback and a couple of the best I've had were at the same place... I guess that is the problem with Outback, just can't get a consistent meal there and the service is about the same...

We have a steak place in Portland that everyone raves about by the name of Ringside... for the life of me, I don't know what people are raving about... the couple times I've eaten there, it was so dark inside you literally had to light a match to read the menus. And the steaks I had there you could barely cut with a steak knife- or at least their version of a worn out old hacksaw blade they called a steak knife... salad sucked and they only had one choice of salad dressing that seemed like a mix of Thousand Island, French, and Blue cheese that all got mixed up in a five gallon bucket.... the only remarkable thing about that place was how bad it was and I'm not shy about sharing that information with people asking me for recommendations...

Bob

The only thing I ever liked at Outback was their shrimp tacos, which were surprisingly good.

But I think they took them off the menu. I guess by actually being good, they made the rest of the menu seem even schittier.

best I've had in a restaurant was TexAz Grill, on Bethany Home and 16th in Phoenix.

Best one here in Flagstaff is at Miz Zips.

One of the best Chicken fried steaks is at Mary's Cafe in Strawn Texas.

Has to be one of the best anywhere, but I don't believe it's a "chain." .

As far as chain restaurants, 1. Saltgrass, 2. Longhorn, 3 Outback

Texas Roadhouse.

Try the ribs. Get the full slab. You're going to want to eat a full slab.

I remember a chain called "red horse steak house". Never ate at one. Somehow the name doesn't bring to mind a fine sirloin. What's the saying about whip marks from the jockey?

I've had a couple of the filets at Longhorn, pretty darn good as far as national chains go.

Not near as good as my own grown on my grill though.

S&W is my #1, as well

I've been to S&W in Boston, Vegas, London, and Miami.

21oz NY strip, black and blue.

And they have the gear to do it right, like here at home.

I used to live in NYC and S&W was not in the the top 5 in NYC..Their product AND CS is spotty. Can be very good but Outback would rival them at times.

To each his own. I have not been to the NYC location, so have no opinion.

But I can say I have never had an OB steak that came even *close* to a S&W steak I've had. It is really not even a contest in my personal experience.

And, I like OB as a decent, cheap steak shop.

But hell, I like a $1 coffee from Mc Donald's vs a $5 Starbucks coffee....

To each his own!

Yep. Don't want none of that shyt on my steak.
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Don't want any of that shyt on my steak either. Want to taste beef !]

Plenty of quote tag failures above, but I think the general thought was, "don't marinate your steak".

Agreed.

Dry rub at most. Sous Vide and sear off, or blast torch it on 1200 degree infrared to black and blue.

A DRY steak makes a TASTY steak, at least in my humble opinion.

It is a personal preference.

lol. stick to your social justice virtue signaling

Black and blue? Doesn't that mean charred outside and raw elsewhere?

Cuck911 just read a food blog and is just repeating what he read so he thinks he can be popular. No substance. Wouldn't know wagyu or Kobe from arbees.

Caramelized crust outside (not "charred", or burned), COLD RED RAW center.