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/ck/ - Food & Cooking

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6024576 No.6024576 [Reply] [Original]

Where has /ck/ eaten their best steak?

>> No.6024592

Why is that steak still raw?, not even trying to bait or troll, just look at the center, it is still raw.

>> No.6024593

109 Lincoln Ave, Breckenridge, CO 80424
Briar Rose Restaurant & Bar

>> No.6024595

>>6024592
This. Blue rare shouldt be a thing

>> No.6024596

My Mom's house when I was 13
*** ***th Ave, *********, ** *****

>> No.6024630
File: 10 KB, 360x311, Cooking-temps-steaks.jpg [View same] [iqdb] [saucenao] [google]
6024630

>>6024592

looks medium-rare to me. with the very middle being rare.

even though it's quite pink, it's still been heated. and therefore cooked.

>> No.6024639

>>6024576
gotham

>> No.6024642

>>6024630
>very rare, 130
The fuck? That's approaching medium-rare.
>rare, 140, that color
No, that's clearly medium rare but the temperature range is close to medium-well.

Who's the prick with the broken thermometer that made this chart?

>>6024595
And I suppose you think sushi and seared fish is awful too.

>> No.6024663

Worked some bookkeeping in a northern Alberta this past summer, went out to a local steakhouse a couple of times while I was there. Probably the best steak I've ever had, but it's not honestly a super high bar, my whole life growing up was eating shoe leather well done steaks cooked by my mom and during university I was too broke to eat really well. I should probably make more of an effort to eat 'good' food now that I'm financially in the greed and independent.

>> No.6024664

Peter Luger

>> No.6024669

red lobster

>> No.6024672

fogo de chau

>> No.6024678

>>6024630
>looks medium-rare to me. with the very middle being rare.

that's not how it works, dummy.

>> No.6024680

>>6024576
Probably at Palm Too in NYC, even better because some lawyers at a company I was working for at the time bought me dinner for doing work till 3-4 am in the morning for them for a few days.

That was unexpected and pretty cool, and for desert the Creme Brule was pretty awesome, that was my first time having Creme Brule.

>> No.6024696

best sirloin I've had was Outback even though it's a shitty joke chain restaurant. best steaks all around has been Cattlemens' steakhouse.

>> No.6024698

>>6024680
Been there and the one across the street. Pretty good but it aint peter luger

>> No.6024711

I spent like 70 dollars at Pittsburgh Blue for nothing but a ribeye steak, a single serving of green beans (granted rather large), and 2 beers.

Fantastic if you can afford it.

>> No.6024742

>>6024576
a restaurant called goodwin in helsinki, finland.
it rocked, the steaks i had in various restaurants in miami and NYC had nothing on it

>> No.6024981

>>6024576
canyon steakhouse in ft. Collins years ago. had real Kobe.

otherwise BLT steak in DC or maestros in los Angeles.

>> No.6025106

Moo

>> No.6025148

hohoffs

>> No.6025155

>>6024981
>canyon steakhouse in ft. Collins years ago. had real Kobe.

Real Kobe does not exist outside of Japan. You had a similar breed of cow raised elsewhere.

>> No.6025159

>>6025155

Wut are planes?

>> No.6025167

>>6025159

Sounds like you aren't familiar with the various laws involved. Sure, you could put the beef on a plane and ship it over. But nobody does that. Because it's illegal.

http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/

>> No.6025172

>>6025159
You can't transport beef on a plane. The steaks are too high.

>> No.6025173

>>6024576
On a Cruise ship

>> No.6025178

>>6025172
I want leddit to make like a banana and fuck off

>> No.6025180

>>6024596
>hunter2

>> No.6025181

>>6025178
Shh stop acting like an autist maybe you will make some friends as a result

>> No.6025187

>>6025167

Good info and good article. The parm one was also interesting although it sounds like getting that here is not a problem as long as you're willing to spend the $.

If you read the updated Kobe article though it does say they now allow the importation of Kobe beef but it's in very small amounts. Also it talks about bloodlines being exported to the US.

>> No.6025193

>>6025187
>Also it talks about bloodlines being exported to the US.

Yes. What is sold as "Kobe" in the states is a domestically-raised cross breed between Wagyu (Japanese cattle) and a hardier, faster- and larger-growing breed, like Angus.

>> No.6025214

>>6024576

When I was Stateside visiting friends in Astoria. Huge porterhouse done med-rare on the BBQ served with home made coleslaw.

Was fucking immense.

>> No.6025221

>>6024742

Are you fucking shitting me, nigger? That "steakhouse" is for tourists, it serves medium quality beef, since no one is going to give a shit since only tourists from the arriving ships are going to eat there. There's a shit ton of restaurants in Helsinki, which are worth mentioning and just a few when it comes to steaks, but Goodwin doesn't fit in either of those categories. It's just another restaurant chain with just good enought meat, that it doesn't bounce right back to the kitchen when customers have their first taste.

>> No.6025230

>>6024592
We're all raw on the inside, and you're no exception. Is anyone else here talking shit? No, so shut the fuck up.

>> No.6025232

>>6024630
Who the fuck made that chart, the temps are all way high.

>> No.6025250

Ced Rel in Cedar Rapids, Iowa. I'm not usually not as crazy about steak as everyone else, but it was outfuckingstanding. I usually prefer well to well done, but I received a maduim rare and it was still so damn good. I can't wait to have it again when its more my preference.

>> No.6025283

jolly ox vienna/austria
also comfy as fuck there
the chef has a long beard and looks like rasputin but hes a god at the grill

http://www.yelp.at/biz_photos/jolly-ox-wien?select=LHqX9qYa-HLkG4ImZQ-W_Q#LHqX9qYa-HLkG4ImZQ-W_Q

>> No.6025292
File: 38 KB, 533x400, 37396507-bffa-45df-9a03-4658040c3.jpg [View same] [iqdb] [saucenao] [google]
6025292

>>6025283
whaty type of steak is this?
looks delicious

>> No.6025326

>>6025292

Looks like a nice thick ribeye.

>> No.6025335

>>6024672
>fogo de chau

As far as restaurants go, this place is wonderful. I've been to the one in Downtown DC. It's amazing.

>> No.6025345

Best steak I've ever had was in Brugge, Belgium. Can't remember the name of the restaurant, it was one of the better ones though.

>> No.6025360

>>6024639
In Vancouver? Always fancied trying that

Best places I've been are Mortens in Seattle and Hyams in Vancouver but i prefer prime rib with horse radish and the keg is good enough

>> No.6025393
File: 524 KB, 864x1304, DSC_1351.jpg [View same] [iqdb] [saucenao] [google]
6025393

Just received my sous vide cooker about a hour ago, trying out NY Strip. Hopefully they will be the best I ever had.

>> No.6025439

>>6025250
Not sure if bait.

>> No.6025481

>>6025283
Cool, that's not far from my place. Gonna have to try it out sometime.

>> No.6025528

It's hard to say. The Celestial (Cincinnati, OH); Carlo & Johnny's (Montgomery, OH); Keens (New York, NY); The Grill at the Princess (closed) (Scottsdale, AZ); Killen's Steakhouse (Pearland, TX); Pappas Bros. (Houston, TX).

They're all great, but I've wanted to explore Kansas, Oklahoma, Illinois, Nevada, and California. I'll let you know when I've found the best one ever.

>> No.6025544

>>6025393
great tech!
hope it works perfect.
30 sec. on each side in a very hot iron plate or pan after cooking
pics pls

>> No.6025554

>>6025481
make a reservation bro
they are already full this year.
1 booking/table/evening slow food

>> No.6025746

>>6025439
No, all serious here, bru.

>> No.6025797

>>6024680
>>6024698

Yeah Lugers is a bit better than the Palm imo

Ruth Chris is pretty good as well if you're looking for something a bit cheaper or you're outside of NY and don't know the best steakhouse in a city

>> No.6025806

>>6024576
Went to Morton's with my father on Thanksgiving.

>> No.6025931

Probably homemade. But Il Postino in Lafayette, CA, does the best restaurant steak I've ever had.

>> No.6025936

>>6024576
probably Chima's

>> No.6025938

1. at home 2.at crescent city steak house

>> No.6025948

>>6025544
>great tech!
>hope it works perfect.
>30 sec. on each side in a very hot iron plate or pan after cooking
>pics pls

Thanks!

Yeah, That's what we planned on doing. I'm actually very excited to taste the final product. They've been in there since 1. It's 4:45 now and I plan on serving sometime between 7 and 7:30.

>> No.6025957

>>6025746
Have you had steak medium rare other times?

>> No.6026451

hate to admit it but in the end I think it really was Peter Luger

>> No.6026495

Best steak ever was eaten at my family's kitchen table. Dad's flank steak (marinated for a day, cooked medium rare, sliced thinly) is the best.

>> No.6026505

>>6024576
ruths chris 8oz filet cooked rare

yeah im a pleb w/e

>> No.6026932
File: 11 KB, 240x283, Randy-trailer-park-boys.jpg [View same] [iqdb] [saucenao] [google]
6026932

restaurant steaks suck. No matter how expensive or nice the restaurant, still not as good as I can make one. Not saying i'm an awesome chef, its just that steaks are easy to cook and prepare. You can hone in on what spices and marinades to use. And when always buying the same cut, figure the perfect way to cook it.

ITT: shitty pallet plebs eating thawed out skillet steaks and thinking they're good.

LOL pathetic or trolling I hope.

>> No.6026962

Chateaubriand at Gleneagles hotel in Scotland.
served with madeira sauce. I requested béarnaise sauce as well. also served with a mushroom and a stack of thick-cut chips and I think a bit of salad.

>> No.6026963

Texas cattle company safersi

>> No.6026966

>>6026932
Fuck off, Randy you cheeseburger walrus lookin maoufucka.
Not all places have frozen steaks like whatever shitholes you eat at. Now try going to a real steakhouse, you know if you're not too fuckin high!

>> No.6026975

Parrilla Aires Criollos, Buenos Aires

There was an even better place in Montevideo but I forget the name

>> No.6026982

The Precinct in Cincinnati.

>> No.6026984

Gotham in Vancouver, BC

>> No.6026986
File: 499 KB, 250x188, 1386779854101.gif [View same] [iqdb] [saucenao] [google]
6026986

I just went to this new place that just opened up called Texas Roadhouse. It seems a bit trashy but the steaks are divine. If you live in the NC coastal area, stop by. It will defiantly be worth the drive.

>> No.6026988

>>6024639
my bitch

>> No.6026989

40z ribeye at the Met, Seattle.

>>6026986
Texas Roadhouse is a chain restaurant like Outback only with different gimmicks and a smaller market share.

>> No.6026993

What I do is take the patty off my whopper cheeseburger after letting the all American cheese marinade into the meat giving it a better texture. Then and dip the juicy meat into a delicate A1/ketchup fusion sauce.>>6026932

>> No.6026996

>be 18
>grandpa takes me to his best friends ranch, to get my first rifle
>its actually a major cattle ranch
>fresh beef
>his wife cooks us some steaks of all manner all medium rare
>literally table is covered in meat of all kinds / sausage / veggies
>she makes me a special steak that is stuffed with some kind of cheese that they make


Not sure if I have ever had a steak that good or if it my memory of it but it was the most perfect meal I have ever had.

Finished the evening by getting my first hunting rifle , and he sent us home with like 130 lbs of beef.

>> No.6027003

>>6026996
>special steak
>stuffed with some kind of cheese
>cheese infused steak
LOL na thanks bru

>> No.6027005

>>6024576
del monico in las vegas for sure

>> No.6027025

>>6027003
I know m80 I don't like cheese on steaks.

Alas that steak I still remember I enjoyed it beyond all other steaks.

That shit was fantastic and was enjoyable as fuck.

I have never figured out what cut / type / cheese or cooking method was used.

>> No.6027044

>>6024981
>real kobe
o i am laffin

>> No.6027059
File: 42 KB, 600x399, prime rib.jpg [View same] [iqdb] [saucenao] [google]
6027059

Sorry fellas, but no steak, no matter how expensive or how exclusive the cut or how exquisitely prepared, beats a slow-cooked prime rib.

>> No.6027161

>>6027059
Na thats old people shit

>> No.6027182

My house.

>> No.6027184

>>6024576
I hope that whoever ordered that sent it back to the kitchen so they could finish cooking it.

>> No.6027315

>>6024576

Cooked it myself.

>> No.6027331

Porterhouse at The Steakhouse in Circus Circus.

Absolutely fucking amazing, best piece of meat I ever had in my mouth.

>> No.6027364

Last birthday I got myself a really nice 4 inch NY strip (not my favorite cut, but the recipe called for it)

>built up charcoal fire to get coal bed
>add in hickory and apple wood and wait for more embers

meanwhile
>coat steak with kosher salt and let sit until room temp
>prepare marinade of soy sauce and red wine

then
>arrange fire so that there is one burner side and one "rest" side.
>let burner side heat up
>sear each side of steak to produce a nice thick crust
>remove steak and place into marinade
>place steak onto rest side of grill and close grill
>let be for 1 min
>dip back into marinade and place other side down on rest side of grill
>repeat 20 times

It was so tedious and I was so sure that i was going to have a piece of leather by the end of the process, but what came off of that grill was absolutely incredible. The crust was salty, and the constant coating and cooking of the marinade made a deliciously meaty complex glaze.

>> No.6027367

>>6026989
>40oz steak
bet you didnt finish it you gluttonous prick

>> No.6027397

The best steak I ever had was a flat iron steak that had been wet aged for a month in its own cryovac bag. Quickly seared to a perfect medium rare to medium over a bed of oak coals. Cut up on top of an ice chest full of beer with a pocket knife and shared amongst friends.

Seriously, flat iron steaks contain GREAT flavor if done properly.

>> No.6027405

>>6027364

I was game until
>20 times

that's some alton brown level tediousness right there

>> No.6027415

>>6027364
Post the exact recipe plox

>> No.6027893

>>6024576
there's this nice (but somewhat expensive) place in Taiwan called Kanpai Classic.
They have very high quality beef.

>> No.6027919

>>6026986
I ate at a Texas Roadhouse near where I live. The steaks were bretty gud.

>> No.6027923

>>6027397
>cutting on a cooler

Just wash off one of the plastic inserts from a package of bacon and enjoy your cheap cutting board

>> No.6027962

>>6024592
Blue rare - 13 year old edgelord who wants to show off how cool and hardcore he is
rare - real men, bad asses, meat connoisseurs
medium rare - your average joe or jane who appreciates good taste and soft tender beef
medium - boring average normies, dull people, old people
medium well - pussies, beta males, children, cowards
well done - niggers, muslims, mouthbreathing retards

>> No.6028128
File: 13 KB, 400x266, you donkey.jpg [View same] [iqdb] [saucenao] [google]
6028128

>>6025250
>not as crazy about steak as everyone else
>usually prefer well
>but I received a maduim rare
>it was outfuckingstanding
>I can't wait to have it again when its more my preference.

>> No.6028131

>>6027923

Why would anyone buy wet-pack bacon?

>> No.6028319

>>6024576
CYC
Bryant & Coopers
Angelo Maxie's
Spark's

Not exactly in that order.

>> No.6028360

>>6027331
After your fathers penis
Hahaha

>> No.6028444
File: 1.28 MB, 2867x2112, Steak tartare.jpg [View same] [iqdb] [saucenao] [google]
6028444

>>6024592

Bitch please.

>> No.6028497

>>6028128

u took the b8 m8

>> No.6028697

>>6024576
my house

>> No.6028984

>>6026932
nigga come to my restaurant, I'll grill you up an entrecote that will make you cry tears of joy. None of that fancy marianade, just sea salt and pepper and a lot of love. Fresh Australian entrecote cut fresh to order.

I get what you're saying but I think you have just been eating at plebby places like Outback or Montana's

>> No.6029010

>>6024696
same about the sirloin, one I got at Outback was golden

>> No.6030231
File: 2.94 MB, 960x720, sick bite.webm [View same] [iqdb] [saucenao] [google]
6030231

reminder steak is one of the most overrated things to ever eat

>> No.6030255

>>6024576
Surely a piece of meat that thick should be roasted instead of pan fried.

>> No.6030270
File: 48 KB, 606x404, Cattlemens-logo-1.jpg [View same] [iqdb] [saucenao] [google]
6030270

>be Yuro
>visit family in Murrica
>go to a real steakhouse first time ever
>all patrons and staff look like they eat steak 3 meals every day
>order rare
>receive well done except for slight trace of pink in the thickest part
>mfw

To give them justice the taste was all right and they offered to replace it without hassle when I complained about doneness (which I refused because I was already some 1/3 into eating it). But I remain unimpressed with my true Murrican steak experience.

>> No.6030276

>>6030270
Mix ups happen, you should have let them replace it. It's on you now.

>> No.6030421

>>6030276
As I said, being an inexperienced steak eater I already ate a huge chunk of it before concluding I got my order wrong. It was a 14oz piece so if I got a new one at that point I wouldn't be able to finish it. Not to mention having to wait another 15 or so minutes fiddling my thumbs while my family was happily digging into theirs.

I'll stick to Korean BBQ next time, the experience and food beats a steakhouse hands down even if I got my order right the first time.

>> No.6030495

>>6028444
I find steak tartare kinda boring after the first few mouthfuls. Great as a starter though.

>> No.6030516

>>6030421
Or you could go somewhere other than Golden Corral or Sizzler. You want quality, you have to pay for it.

>> No.6030541

>>6030516
I went (was taken to) Cattlemen's.

>> No.6030588

>>6030231
I... I can't watch it...

>> No.6030593

>>6030270
>complains about order
>after eating 1/3 of it already
>restaurant still offers to replace it
>no, no, I'll finish since I already started, but you're getting a bad review anyway!
Seriously... what a faggot. You're one of those people who goes out of their way to have a bad time.

>> No.6030596

>>6030231
WHY WOULD YOU DO THAT

>> No.6030598

>>6024576

My best friend in high school's family owned a meat distributorship.

I know it's cliched but, the steaks his Mom cooked for dinner are better than anything I've had before or since.

You have no idea how awesome it was to just go "have a steak" on a random school night.

>> No.6030621

>>6030593
>comes to 4chan
>does not read thread
>reads one post with no comprehension
>posts greentext with exaggerated and false claims
Seriously... what a faggot. You're one of those people who goes out of their way to have a bad time.

>> No.6030624

>>6030621
he literally wrote exactly what happened

>> No.6030652

Not gonna lie, best steak I ever had, I made myself. Could be that I'm too poor to eat at good restaurants, but eh. Rare to extra rare, salt and cracked pepper, sear. Ate it like a dog and licked the plate.

>> No.6030718

in all honesty? at home. got a top sirloin at a farmers market and pan fried it. so good.

>> No.6030740

>>6030255

I'll take 'What is sous vide?' for £250 please.

>> No.6031268
File: 233 KB, 1024x683, chops2.jpg [View same] [iqdb] [saucenao] [google]
6031268

Chops Grille, aboard Royal Caribbean's Independent of the Seas.

>> No.6031297

>>6025335

I have been to the one in downtown DC as well. It's very good.

>> No.6031300

>>6030621
trolling or delusional

>> No.6033136

>>6025221
Why you so mad, Hesafag?

>> No.6033211

>>6025155
>Outdated info

I was there before the export ban.

>> No.6033561

>>6027059
I agree with this.
prime rib is the best!

>> No.6034361

>>6024595
this isn't even blue rare

>> No.6034366

>>6033211
>I was there before the export ban.

There never was an export ban. The problem was there there was no slaughterhouse in Japan that worked with Kobe beef that met US FDA criteria, so there was no legal supply.

http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/

You had a locally-raised crossbreed of Japanese and common domestic cattle.