You're not kidding about the "older" people there. There can be some hotties, and there can be some people that shouldn't leave there house ever again.
Cooking a mean steak is all in your gut. You can tell when the meat is ready. Each piece of meat cooks differently so you cant put a time or instructions to it. The cut and size determines everything. I just "know" when the steaks are done. No cutting them open (which is the worst thing you can do to a steak). As far as seasoning goes, a good cut of meat doesnt take a whole lot. I usually use some clarified garlic butter and montreal steak seasoning. I cooked up some filets just the other day that were awesome. edit: As far as best steakhouses go, Papas Bros are pretty dang good.
Okey-doke...... 1. Build a small fire on your BBQ pit and soak some mesquite wood chips (chips are for grilling, chunks are for smoking). Light it up. 2. Coat the steak in crushed garlic, black pepper, and (Giddyup, this one is for you), Cavender's Greek Seasoning, to taste. Let it sit on a plate in fridge while the fire gets ready (30 mins). 3. When the coals are gray, toss the soaked mesquite chips onto the fire. Place the steak on the grill. Grab a couple of cold ones and a lawn chair. Grill steak for 4-5 minutes on each side until it's cooked the way you like it (medium rare = two 4-5 minute grillings on each side for a NY Strip).
Do not, I repeat, DO NOT go to Smith & Wollensky's. I have heard from three different friends that have had really bad dining experiences there. Apparently, since it opened quite recently, the kitchen still hasn't gotten their sh*t together. Give it some time.
Yep. The latter is prolly why they make such a good martini....so you can get your martini goggles on faster!
Personally, I have found the best steak in town BY FAR is Perry's Grille and Steakhouse in Clear Lake. It is expensive, but more than worth it. The Three Peppercorn Filet is amazing, the pork chops are massive, the prime rib is amazing, and they have this incredible fried asparagus that freaking rocks out loud. Might be a little far away depending on where you live, but Vic and Anthony's doesn't have anything on Perry's.
My fiancee' used to work there and seriously won't shut up about it. We're gonna be going there pretty soon.
You could not be more spot on with the coals. People: Learn to let your coals burn awhile before you put your meat on. Too many people light up the coals, spray lighter fluid on it, and then put the meat on straight afterwards. It ruins your food. Always wait until the coals are white or gray.
Are you talking about the men? The times I've been there, all I've seen are rich old balding men surrounded by young gold-digging bimbos.
Talkin' 'bout the bimbos, beh-beh. I think I get lucky each time I go there because I stand out....I have a full head of hair!
I agree. Perry's has some badass steaks. I've been to Papa's, Fogo de Chao, and Ruth's Chris.....I'd still put Perry's at the top of the list. They have a strip there that is just to die for. And if you're date isn't much of a steak eater, there Pork Chops are amazing. I still want to try Vic and Anthony's sometime, but so far I haven't found anything better than Perry's.
Try the fried asparagus. They serve it on a dish with melted butter and topped with lump crab meat. Ungodly. If it is not a sin, it probably should be.
This weekend was my 2nd time there. My first time was about 3 years ago. Definitely different as far as service (the meat servers were much slower to come around to your table) but the quality seemed just as good.
I was wondering if I was the only one who knew of this place. I loved it so much, when I was out of work I applied there since I sort of knew the owner from going there so often. Of course since I had 0 waiting experience I didn't get the job (lucky for me because I'm better off now). Sometimes I think I couldn't work there because being around food that good would drive me insane. If you want a great steak, it might be out of your way then this is the best, in my opinion). Pugs
Oh I forgot to add that if you want Chicken Fried Steak, then head to Hickory Hollow for the biggest steaks you ever had! Dam I love this place, it's my second favorite restaurant to.................. FREEBIRDS!!!!!!!!!! Yeah I fell in love with it at A&M, and now that they've built one in Clear Lake I'm going to put on 20 pounds. Oh well, this is one of the few times it's actually worth it. Pugs
I like Taste of Texas. Their salad bar is top notch, too. But I'm also with the camp who believes they can make a good steak. If I can add my own 2 cents to how to properly prepare a good steak (for grilling). I like to melt some butter w/ chopped up garlic, salt, pepper & (of course) a touch of freshly squeezed lemon juice (though you can substitute vinegar in a pinch). I coat the outsides of the steak with this flavored buttery goop. Sear the outsides of the steak - put in the middle of your grill, top off. The butter from the outside will drip down into your coals and make the fire rise & dance on your meat. Sear the outsides, then take the meat off the grill for a moment & replace it with your grilled veggies. After your steaks have had a little time to cool off, but 'em back on your grill and cook 'em to taste. Searing 'em lets the juices stay inside and makes for a damned tasty steak.
