Dallas Best Steak

If you get a wild hair (and love to grill/cook), google the recipe for Bistecca di Fiorentine. A porterhouse (get a really great cut, gentlemen....don't hold back). Optional (but adds to the flavor): while searing your steak, give it a dose of your favorite smoking wood (pecan, hickory, mesquite, whatever you prefer).
Lots of olive oil, garlic, fresh rosemary, salt/pepper, butter, etc (hint: skip the sun-dried tomatoes and look up Tyler Florence's creamed spinach recipe and follow it exactly. When serving, ladle this generously over a portion of the filet). Have a great bottle of red uncorked, too.
Done right, I feel confident enough this steak will challenge anything you find in any of Dallas' finest steakhouses.
Bon Appetit.

only way to cook a steak. that's the way i do it at home. iron skillet is the only way to make cornbread too...and i make maybe the best cornbread in the free world. it rocks. Originally Posted by Juan Pablo de Marco

+1 on the cornbread

...as long as you use actual bacon grease

now, back to the steaks!

Tried Del Frisco, RC (Ruth4Chris was a little too ghey for a handle), Al's but have missed (so far) Chamberlain's and III Forks. Rectifying one of those situations Sunday evening with a little trip to IIIF. So far, for me, the best pure steak, other than home cooked, was at Kobe. But, the overall dining experience was better at RC and DF.

OK...I'm risking getting crucified for saying this, but I'm gonna anyway. I've been to most all of the fine steak restaurants mentioned in this thread, and my suggestion isn't in the same category, especially as it relates to sides, atmosphere (but still pretty good atmosphere!), etc. But I had a "flatiron steak" at my local Twin Peaks last week, and I have to say it's one of the best "non-top-of-the-line" steaks I've ever had. Large portion, well seasoned, every bite tender, and perfectly cooked. I'd put it up against any 2nd tier steak place in DFW. OK....let the crucifixion begin.......

OK...I'm risking getting crucified for saying this, but I'm gonna anyway. I've been to most all of the fine steak restaurants mentioned in this thread, and my suggestion isn't in the same category, especially as it relates to sides, atmosphere (but still pretty good atmosphere!), etc. But I had a "flatiron steak" at my local Twin Peaks last week, and I have to say it's one of the best "non-top-of-the-line" steaks I've ever had. Large portion, well seasoned, every bite tender, and perfectly cooked. I'd put it up against any 2nd tier steak place in DFW. OK....let the crucifixion begin....... Originally Posted by OldNHorny

well, if they can get a good meat supplier - and someone in the kitchen knows what the hell they are doing (they listen when you say - medium or medium well, so on and so forth - then you are in luck. unfortunately - it may not be the same at each twin peaks. you see what i mean?)

i don't think anyone's gonna hang ya for that one. i think many of us have lucked into a local place that actually has decent steak, and then they shit on us when they get a new chef or some ass decides to start buying shitty meat.

Pappas Bros. Steak House, only dry aged beef in town.

OK...I'm risking getting crucified for saying this, but I'm gonna anyway. I've been to most all of the fine steak restaurants mentioned in this thread, and my suggestion isn't in the same category, especially as it relates to sides, atmosphere (but still pretty good atmosphere!), etc. But I had a "flatiron steak" at my local Twin Peaks last week, and I have to say it's one of the best "non-top-of-the-line" steaks I've ever had. Large portion, well seasoned, every bite tender, and perfectly cooked. I'd put it up against any 2nd tier steak place in DFW. OK....let the crucifixion begin....... Originally Posted by OldNHorny

I agree totally, there is a restaurant in Irving right off Walnut(?) east side, that serves a great flatiron

Pappas Bros. Steak House, only dry aged beef in town. Originally Posted by sancocho

bull shit, and I am in the meat business, I will give you a list tomorrow

anybody know what "aged beef" is? I saw my first in 1974, mold on the carcass.

Wet aged is when meat comes in a plastic bag (cryovac) and is held 30 days

I hope you don't also like Wolf Brand Chili on that steak... Originally Posted by RaylanGivens

RaylanGivens
Location: Kentucky

Surprised nobody has mentioned Nick and Sam's. I liked it a lot.

If I want to shell out an arm/leg: Nick and Sam's, Bob's, Pappas Bros, Perry's, Capital Grille
Honorary mention: Chamberlain's in Addison

National Chain: Texas Roadhouse

Local, but relatively cheap: Villa's Grill in Irving (best value in all of DFW) or Dunston's