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Joined: Jun 2008
Posts: 18,485
Campfire Ranger
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Campfire Ranger
Joined: Jun 2008
Posts: 18,485 |
I'm surprised that the The Mint Steakhouse Restaurant In Silverthorne CO hasn't been mentioned. Is that a national chain? I think that it is. They are the cook your own steak over a common grill. They have an advisor at the grill suggesting seasons and drinks. A Ton of fun there. I drove myself into a gout attack over the course of a week there. Wait, I have to pay money to cook my own steak AND be told how to do it correctly? Yeah, no. lmao
Every day on this side of the ground is a win.
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Joined: Feb 2009
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Campfire Ranger
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Campfire Ranger
Joined: Feb 2009
Posts: 16,236 |
They probably make you bus your own table after dinner.
Epstein didn't kill himself.
"Play Cinnamon Girl you Sonuvabitch!"
Biden didn't win the election.
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Joined: Jun 2008
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Campfire Ranger
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Campfire Ranger
Joined: Jun 2008
Posts: 18,485 |
Every day on this side of the ground is a win.
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Joined: Jan 2004
Posts: 11,384
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2004
Posts: 11,384 |
I'm surprised that the The Mint Steakhouse Restaurant In Silverthorne CO hasn't been mentioned. Is that a national chain? I think that it is. They are the cook your own steak over a common grill. They have an advisor at the grill suggesting seasons and drinks. A Ton of fun there. I drove myself into a gout attack over the course of a week there. Wait, I have to pay money to cook my own steak AND be told how to do it correctly? Yeah, no. Primecut? Or PrimeQuarter? In Green Bay is like that. Good steaks. I can eat a pile of garlic’d Texas Toast browned on the grill as I’m waiting to cook my steak, it’s good meat, but the novelty is gone the first time you go there.
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Joined: Nov 2010
Posts: 19,005
Campfire Ranger
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Campfire Ranger
Joined: Nov 2010
Posts: 19,005 |
Not an answer on a steakhouse per se but if you haven't tried a dry aged steak, you have no idea what you're missing. And I'm not talking about a ribeye some azzhole tossed in fridge for a few days, but a true 30+ day, properly dry aged steak. Dry aged will forever change your expectations of steak.
I agree that many of the bigger named steak houses have gone downhill. I still like Ruth's... unfortunately they don't offer dry aged.
Was watching a Netflix series about bbq. Guy in Australia was dry aging steaks for 200 days. Basting with liquid fat every so often.
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
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Joined: Jan 2012
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Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2012
Posts: 67,013 |
They wouldn’t like it when I spit on the grill to check it for the right heat, like at the casa
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Joined: Jan 2009
Posts: 23,319
Campfire Ranger
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OP
Campfire Ranger
Joined: Jan 2009
Posts: 23,319 |
OO,
That video was surprisingly good and mirrors my experiences with the exception of Ruth’s Kris.
I have tried three different locations and they were all Texas Roarhouse grade with a Morton’s price.
Morton’s used to be the bomb. It’s too bad they’ve gone to schit. Out on the pipeline for 16 years, and eating out every night, I discovered that Longhorn Steakhouse was the best quality ribeye at the best price. Outback used to be pretty good in the early 2000's but they changed their beef source. I found that out by talking to the restaurant managers, who agreed their beef was poor quality at that time (mid-2000's) The Longhorn mangers I talked to said that company executives had figured out that beef quality was the most important success factor for their restaurants. I didn't start eating steaks at Texas Road House until I retired and moved back to Oklahoma City. I like how they allow you to pick out your own steak, and their Ribeye has alot of fat and marbling, which gives it a very good flavor.
"All that the South has ever desired was that the Union, as established by our forefathers, should be preserved, and that the government, as originally organized, should be administered in purity and truth." – Robert E. Lee
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Joined: May 2014
Posts: 5,817
Campfire Tracker
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Campfire Tracker
Joined: May 2014
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My wife and I are going to try one of two local steakhouses this weekend. They both offer dry aged so I’m betting they’re legit.
There is a Palm in Miami that I have never had. Wouldn’t mind trying one. Don't forget your mask and face shield in public. You gotta do your part!
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Joined: May 2014
Posts: 5,817
Campfire Tracker
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Campfire Tracker
Joined: May 2014
Posts: 5,817 |
Not an answer on a steakhouse per se but if you haven't tried a dry aged steak, you have no idea what you're missing. And I'm not talking about a ribeye some azzhole tossed in fridge for a few days, but a true 30+ day, properly dry aged steak. Dry aged will forever change your expectations of steak.
I agree that many of the bigger named steak houses have gone downhill. I still like Ruth's... unfortunately they don't offer dry aged.
Was watching a Netflix series about bbq. Guy in Australia was dry aging steaks for 200 days. Basting with liquid fat every so often. 200 days? Jeez at some point you'd think it would be carrion.
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Joined: May 2014
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Campfire Tracker
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Campfire Tracker
Joined: May 2014
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They wouldn’t like it when I spit on the grill to check it for the right heat, like at the casa You spit on your finger quick and then touch the grill. For some reason people don't get as offended.
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Joined: Jan 2012
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Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2012
Posts: 9,381 |
Del Frisco and Flemings, Ruth Chris in a pinch.
mike r What do you usually get at Del Friscos? Start w/ a seafood tower if at least 2 of you. My favorite is the 45 day aged ribeye, my wife likes their lobster tail better than anyones. Get the full tail, you can order by size and it is finished tableside. We split a creamed spinach and an au gratin potatoes. Go hungry forget the budget PS The Palm here in LV is very good but I have not been in over a year. You must make reservations well in advance unless you are known. I'm not but my kid is so I let him pay the bill. bon appetite mon petit chou mike r
Don't wish it were easier Wish you were better
Stab them in the taint, you can't put a tourniquet on that. Craig Douglas ECQC
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Joined: Jun 2016
Posts: 9,603
Campfire Outfitter
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Campfire Outfitter
Joined: Jun 2016
Posts: 9,603 |
Scared of dry aged, about $70- $80 bucks around here. What if it rocks my world? What to do for an encore?
I've been to 3 or 4 steak places that at one time were rated in the top 10 in the US. Florida, Colorado & Ohio. Just their basic strip, med. rare. Their names escape me now, The Buckhorn Exchange in Denver was good, but not over the top. They were once rated high, but rarely make the top 10 or 20 theses days.
I've paid a hundred bucks for what was supposed to be Kobe, but later found out that true Kobe is available in only 11 restaurants in the entire US. Not enough to go to all those places claiming so. They've pretty much stopped the claims, it's Wagu, good, but not that good.
I didn't bring up Texas de Brazil as I see it different. I call it a meat house. Their steak is good, as well as many other cuts. But it's not my idea of a sit down steak dinner with a specialty like my preferred NYS.
When I go out to eat, it's not likely steak. I've continuously worked on my own home cooked steaks for years & I'd go broke visiting a restaurant that happened to suit me better.
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Joined: Sep 2017
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Campfire Regular
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Campfire Regular
Joined: Sep 2017
Posts: 2,795 |
I'm surprised that the The Mint Steakhouse Restaurant In Silverthorne CO hasn't been mentioned. Is that a national chain? I think that it is. They are the cook your own steak over a common grill. They have an advisor at the grill suggesting seasons and drinks. A Ton of fun there. I drove myself into a gout attack over the course of a week there. Wait, I have to pay money to cook my own steak AND be told how to do it correctly? Yeah, no. I guess the Black Rock Grill wouldn't be for you?
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Joined: Oct 2005
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Campfire Oracle
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Campfire Oracle
Joined: Oct 2005
Posts: 79,321 |
Charcoal grill a sirloin roast someday.
A friend showed me how many years ago. He'd get a big roast about 1.5 inches thick.
Work meat tenderizer into both sides of it with a fork,,...lots of charcoal,..let it get *hot* before you put the meat on the grill. It'll dry out if the grill isn't hot enough to sear it as soon as you put it on.
Only turn it once. The timing is a bit tricky. But it's a lot better than you would expect if you hit it just right.
A few of us would get together drinking beer and he'd grill a roast. We'd eat it like cavemen. Just cut a chunk off of it and eat it,...a beer in one hand, a chunk of grilled roast in the other.
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Joined: Jul 2006
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Campfire Tracker
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Campfire Tracker
Joined: Jul 2006
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Flemings is hard to beat .
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Joined: Feb 2009
Posts: 16,236
Campfire Ranger
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Campfire Ranger
Joined: Feb 2009
Posts: 16,236 |
I'm surprised that the The Mint Steakhouse Restaurant In Silverthorne CO hasn't been mentioned. Is that a national chain? I think that it is. They are the cook your own steak over a common grill. They have an advisor at the grill suggesting seasons and drinks. A Ton of fun there. I drove myself into a gout attack over the course of a week there. Wait, I have to pay money to cook my own steak AND be told how to do it correctly? Yeah, no. I guess the Black Rock Grill wouldn't be for you? Depends. Do patrons have to clean and restock the kitchen at the end of the shift?
Epstein didn't kill himself.
"Play Cinnamon Girl you Sonuvabitch!"
Biden didn't win the election.
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Joined: Feb 2002
Posts: 18,667
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,667 |
there's a regional place up north, 2 or 3 locations, established reputation, great stop off if ya got no deer
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Joined: Sep 2017
Posts: 2,795
Campfire Regular
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Campfire Regular
Joined: Sep 2017
Posts: 2,795 |
I'm surprised that the The Mint Steakhouse Restaurant In Silverthorne CO hasn't been mentioned. Is that a national chain? I think that it is. They are the cook your own steak over a common grill. They have an advisor at the grill suggesting seasons and drinks. A Ton of fun there. I drove myself into a gout attack over the course of a week there. Wait, I have to pay money to cook my own steak AND be told how to do it correctly? Yeah, no. I guess the Black Rock Grill wouldn't be for you? Depends. Do patrons have to clean and restock the kitchen at the end of the shift? You would have to put the rocks back in the furnace.
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Joined: Sep 2011
Posts: 60,797
Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 60,797 |
Swimin' upstream, I'd just as soon enjoy home done brisket.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Aug 2007
Posts: 115,424
Campfire Sage
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Campfire Sage
Joined: Aug 2007
Posts: 115,424 |
Swimin' upstream, I'd just as soon enjoy home done brisket. Hello Iowa.
Trump being classless,tasteless and clueless as usual. Sorry, trump is a no tax payin pile of shiit. My young wife decided to play the field and had moved several dudes into my house
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