That's exactly what I had and it was great. Followed it with a medium-rare fillet, asparagus and mashed potatoes. Was forced to get potatoes instead of mushrooms because it was a group dinner.
Whenever someone asks me what I want to eat, not once have I replied "steak house". The menus are usually uninspired and I prefer an adventure.
I went to Pappas for my prom and it was the worst steak I ever had. Haven't been since but will give it another shot this year since it has been almost 6 years. I have always enjoyed my food at Taste of Texas, Brenner's on the Bayou, Del Friscos (Galleria location). Was disappointed with my food at Vic and Anthony's. Mortons is good.
Ziggy. lols. its a steakhouse. thats like complaining that pizza places have uninspired menus btw: i dont go the steakhouses regularly either. but there is a reason they exist and persist. its because they specialize on steak, which means they buy the best and have ither advantages over other restaurants. having unlimited supply of scrap meat and bones they can make the best au jus in this world, if they so desire
Medium rare-fillet has been my go to steak at steakhouses. Lately though, think I've started to prefer ribeye....maybe even a strip once in a while.
Definitely. Blue bar is it? I don't know if ownership changed or what, but seems like people just go to hang out there for happy hour. And they have a nice outdoors so if the weather is good, its a good spot to go.
I don't go that often either. I can cook a really good steak on my green egg. Only go to a steak house if its someones bday, etc. Otherwise give me $20 and I can make a steak that'll be better then most steakhouses.
Good info. Roadhouse and L&C can only turn their nose at Saltgrass. Pretty sure no poster has replied "steakhouse", "Mexican restaurant" or "burger joint" when asked what they want to eat. Where they might want to eat is a different story
i've been doing reverse sear on the kamado for a while, and it really comes out nicely. however, nothing beats cast iron imo, sear on top of the stove, then in the oven, basted w/ some butter, a few crushed garlic cloves, and perhaps some fresh rosemary or thyme. it's how steak should be done.
Cast iron/stove top method is definitely hard to beat. Think I still prefer to grill. Recently went to Chama Gaucha and was inspired to try their garlic beef at home. Probably the best piece of beef I've ever put in my mouth Super simple for the newbs: Get Prime ribeye with nice marbling from HEB Bring to room temperature for an hour Season with coarse sea salt about 15 min before grilling Get a charcoal grill going as hot as possible (brought my Green Egg to 750 degrees) Make a paste of olive oil, garlic and sea salt in a blender Cut steak into 2-3 oz pieces and skewer them Find a way to suspend the meated skewers above the fire, as opposed to placing them on a grate. Baste with oil/garlicky concoction and close lid Open after maybe 3 min, baste again and turn skewers and close lid Maybe another 3 minutes and remove skewers and let rest for a few minutes Enjoy the best garlic beef known to mankind!
Pappas Bros is definitely legit. While their steak is great I think that their lobster is some of the best I've had anywhere. It is stupid good. LOL at Taste of Texas. While not a bad place to eat there are a dozen places in Houston where I'd rather have a steak. It is pretty silly.
huh- can you suspend the skewers from the open metal top? i've heard of some folks doing this w/ a kamado, to imitate a tandoor. i've had some success with high heat indirect cooking (+700 degrees, but with the deflector in place.) haven't done it with steak however. it's challenging to do a sear/roast method on the kamado, since it's harder to get the heat to drop after the initial sear. reverse sear works better.
Reverse sear with oven/cast iron combo has worked for me the best when it comes to cooking steaks at home. I'm in a condo so I'm limited on what I can do, but the reverse sear makes a great steak and keeps the place from getting too smokey.
I just got some really long flat skewers that span the width of the green egg. I am referring to placing them horizontally on the green egg as opposed to vertically (tandoori way...which I've also tried, but with mixed results). Since the beef is cut into smaller kababs, you really don't have to "roast" it. The smaller pieces - while the outside is searing, the inside has already cooked to medium rare in about 3 min (750 degrees with flames).
Pappas Bros kicks ass. Haven't tried the other ones. I actually like the churrasco at Americas, they do a great job of cooking that sucker. Practically melts in your mouth.
Arguably the best piece of beef in Houston. Perini Ranch is legit. Best I've ever been to, and that includes Luger's.
