- hotlips_houlihan
- 08-05-2011, 10:20 PM
My favorite is whichever one the person paying takes me to hehe
- LazurusLong
- 08-05-2011, 10:40 PM
Angie, freezing beef changes the flavor so if I am eating anywhere they best not have thawed steaks and I will tolerate frozen steaks at home if I over bought but I put my seal-a-meal thingy I got for a present one year to use to keep the meat better.
If anyone is reading this thread and unsure of just WHERE the cuts of meat are located, keep in mind that there are sometimes different names for just about the same cut of meat.
Here's a page with multiple charts so you can know what actual cut you are getting.
http://www.virtualweberbullet.com/meatcharts.html
If you've ever processed an animal, say a deer or feral hog, you know where the most tender cuts of meat are located just from the processing.
Legs are always the toughest and that's why you normally cook as roast.
One thing that is critical in meat is you WANT steaks meat that is marbled with fat. A better rib-eye has fat you can see in the meat.
Lack of fat most times means it was range fed and will be tough.
Kobe beef comes from cows that are not allowed much exercise at all and their meat is very marbled with fat and that is why it is SO juicy and tender.
When you grill at home, never flip the meat more than once. EVER. I've seen people sear the steak in a good flame before beginning the cooking but that is a step in the cooking not the actual cooking.
The flame or heat should be hot enough to sear the meat and trap the juice from the cooking fat into the muscle. Flip once and then the juices from the fat are truly sealed in and ready for the sharp knife.
As Angie noted, there are smaller places where you can get to know a butcher and they will cut your steaks to order. How thick and where on the back you prefer them. Many people just ask for a steak and have no clue what part of the animal it comes from.
I like this chart that in the upper right shows just where a Porterhouse compared to a T-bone is cut.
http://www.virtualweberbullet.com/me...fchart2007.pdf
I love steak but am not into over paying for someone else to cook it for me. I forget the name of the place I used to frequent down off Knox Henderson that I was introduced to a year after moving here in the early 90's but they had awesome steaks and we'd head there after working downtown Dallas. My sted-dad was a huge fan of texas Roadhouse and I need to go have a steak in his honor. We did that after he passed at the start of the year when I was out of state and the steak was very nicely done and not over priced at all.
If anyone is reading this thread and unsure of just WHERE the cuts of meat are located, keep in mind that there are sometimes different names for just about the same cut of meat.
Here's a page with multiple charts so you can know what actual cut you are getting.
http://www.virtualweberbullet.com/meatcharts.html
If you've ever processed an animal, say a deer or feral hog, you know where the most tender cuts of meat are located just from the processing.
Legs are always the toughest and that's why you normally cook as roast.
One thing that is critical in meat is you WANT steaks meat that is marbled with fat. A better rib-eye has fat you can see in the meat.
Lack of fat most times means it was range fed and will be tough.
Kobe beef comes from cows that are not allowed much exercise at all and their meat is very marbled with fat and that is why it is SO juicy and tender.
When you grill at home, never flip the meat more than once. EVER. I've seen people sear the steak in a good flame before beginning the cooking but that is a step in the cooking not the actual cooking.
The flame or heat should be hot enough to sear the meat and trap the juice from the cooking fat into the muscle. Flip once and then the juices from the fat are truly sealed in and ready for the sharp knife.
As Angie noted, there are smaller places where you can get to know a butcher and they will cut your steaks to order. How thick and where on the back you prefer them. Many people just ask for a steak and have no clue what part of the animal it comes from.
I like this chart that in the upper right shows just where a Porterhouse compared to a T-bone is cut.
http://www.virtualweberbullet.com/me...fchart2007.pdf
I love steak but am not into over paying for someone else to cook it for me. I forget the name of the place I used to frequent down off Knox Henderson that I was introduced to a year after moving here in the early 90's but they had awesome steaks and we'd head there after working downtown Dallas. My sted-dad was a huge fan of texas Roadhouse and I need to go have a steak in his honor. We did that after he passed at the start of the year when I was out of state and the steak was very nicely done and not over priced at all.
- Guest053014
- 08-06-2011, 01:14 AM
PAPPAS BROS
their wedge salad (i think) is to die 4!!!
their wedge salad (i think) is to die 4!!!
- mansfield
- 08-06-2011, 08:10 AM
There is only one steak house in Dallas. Bob's. Go to the location on Lemmon. After you go to Bob's, you won't want to go to any other steak house.Well I will add one to avoid, tried it last weekend.
The Bob's Chophouse in Ft Worth in the Omni Hotel...... Sucks. Made me miss the old Bonanza steakhouses.
It says Bob's on the door but inside it's just the "hotel restaurant" and it shows.
Would never go back.
- hotlips_houlihan
- 08-06-2011, 11:42 AM
- Boltfan
- 08-06-2011, 02:02 PM
Damn, going back to Morton's tonight. Making me wish it was 7 already.
- daty/o
- 08-06-2011, 02:18 PM
- mansfield
- 08-06-2011, 02:20 PM
I am surprised nobody mentioned my fav; The Palm.837 Club member here. Take customers there for lunch all the time but I am rarely in Dallas at night so have never been there for dinner.
Great spot, you are right.
- guest010613
- 08-06-2011, 03:55 PM
It's been a long time since I have been to Donavan's. Is Ted Leitner still pitching for them?
Haven't watched TV in SD in over two years, but I think they had gone to a couple of silent, classy commercials. They have established their clientele so well now it doesn't seem to require much else. Although seeing the Spanos family wine closet behind the reception desk is always a bit of an endorsement LOL!
Haven't watched TV in SD in over two years, but I think they had gone to a couple of silent, classy commercials. They have established their clientele so well now it doesn't seem to require much else. Although seeing the Spanos family wine closet behind the reception desk is always a bit of an endorsement LOL!
- Boltfan
- 08-06-2011, 03:59 PM
Exactly. I usually go there when I visit my Dad in San Diego. His favorite place.
- cptjohnstone
- 08-06-2011, 10:14 PM
well done (te he) Lazurus but Kobe beef is just the region in Japan they are raised. The breed is Wagyubeef. A friend of mine has a herd in Neb, same price as Omaha Steaks but a whole lot better
http://www.imperialwagyubeef.com/
http://www.imperialwagyubeef.com/
- horn814
- 08-08-2011, 01:08 PM
I am a huge steak lover and have been to every restaurant listed in this thread. To me, the best steakhouse in Dallas is Nick and Sam's. The atmosphere is hard to beat and the steaks are simply phenomenal. Second place (and it is a close race) goes to Eddie V's. Yes, it is a seafood place, but there steaks are extremely flavorful and well seasoned with koser salt, producing great crust.
- Charlie Brown
- 08-09-2011, 01:43 PM
Many mutually agreeable spots noted here.
Been to Donovan's in La Jolla a couple of times and each time it's been very good - ditto on the atmosphere.....at least as good an eye candy restaurant as Al Biernat's or Tavern on Rush in Chicago. Chicago is loaded with good steak houses but in my opinion they're just on par with Dallas.
My favorite Dallas steak houses narrow down to Pappa's and 111 Forks with an honoable mention for Del Frisco's. Always consistent.....there's a big difference in the wine list at Pappa's-Houston versus Pappa's - Dallas.......Dallas takes the honors but a little over the top. Sure they're over priced but they're always good too....and that's a special point, a great steak house should be a restaurant that you've never had to send a steak back.
Opinion - Pappa's - Houston was the best hedonistic quality steak house during all those years of the " cigar room "....smooth ports, fine Honduran and Nicaraguan cigars, beautiful cigar girls, huge leather lounge chairs.
For my taste, Bob's is too loud.
For those do it yourself'ers..head over to Costco and buy the full beef tenderloin, it's usually offered as "choice " beef but sometimes "prime" too. Lately they've had the " side muscle tenderloin "....now that's take home restaurant quality beef.....cut yourself 2-2 1/2" steaks...get the grill very hot.......no more than 10 minutes total in this current weather....6 & 4 each side.....season your way...yummy! Don't forget to add a provider visit before or after....it's just better that way.
Been to Donovan's in La Jolla a couple of times and each time it's been very good - ditto on the atmosphere.....at least as good an eye candy restaurant as Al Biernat's or Tavern on Rush in Chicago. Chicago is loaded with good steak houses but in my opinion they're just on par with Dallas.
My favorite Dallas steak houses narrow down to Pappa's and 111 Forks with an honoable mention for Del Frisco's. Always consistent.....there's a big difference in the wine list at Pappa's-Houston versus Pappa's - Dallas.......Dallas takes the honors but a little over the top. Sure they're over priced but they're always good too....and that's a special point, a great steak house should be a restaurant that you've never had to send a steak back.
Opinion - Pappa's - Houston was the best hedonistic quality steak house during all those years of the " cigar room "....smooth ports, fine Honduran and Nicaraguan cigars, beautiful cigar girls, huge leather lounge chairs.
For my taste, Bob's is too loud.
For those do it yourself'ers..head over to Costco and buy the full beef tenderloin, it's usually offered as "choice " beef but sometimes "prime" too. Lately they've had the " side muscle tenderloin "....now that's take home restaurant quality beef.....cut yourself 2-2 1/2" steaks...get the grill very hot.......no more than 10 minutes total in this current weather....6 & 4 each side.....season your way...yummy! Don't forget to add a provider visit before or after....it's just better that way.
- Poppa_Viagra
- 08-10-2011, 10:04 PM
Pappas Bros for the best quality meat and dry aging. No contest.
Saltgrass for lunch during the week.
My infrared grill for anything from Central Market.
Wal_mart steaks for company that won't leave after three days.
Saltgrass for lunch during the week.
My infrared grill for anything from Central Market.
Wal_mart steaks for company that won't leave after three days.
- LazurusLong
- 08-10-2011, 10:36 PM
Sort of related to that other thread about tipping, but I was looking at the menu for Nick and Sam's downtown Dallas, (http://www.nick-sams.com/nicksamsmenu.pdf) and saw that they add an 18% gratuity for tables of 8 or more. I guess if you can afford to eat there, you can afford to tip well!