I'm sorry but I've never really eaten at an upscale restaurant in the Houston area before and that's what Perry's sounds like.
1. Vic and Anthony's - great setting, great food 2. Capital Grille - I've had some awesome filet's there. Good setting, too 3. Morton's (can't believe nobody has mentioned this...even though it's a chain it still is awesome) 4. Pappa's Bros - the food was good when I've been, but I don't like the setting. Middle of Westheimer, crowded up front when you walk in 5. Ruth's Chris - Richmond setting blows, but food is great I hated Flemings when I went there. Way too loud inside, impersonal and mediocre food in my opinion. I haven't been to the Smith & Wollensky here yet.
Actually, I'm almost certain that Smith & Wollensky just sucks period--but that opinion is based solely on one expensive yet poor experience on the Vegas strip. As for Flemings, I have to be honest--I've never been. My opinion is based on that of a friend of mine who has been on a once a week Houston steak house "tryout" with his wife, and they (within the past week) claimed that Flemings was the best. Mind you--I don't usually hold anyone's food opinion higher than my own--but these guys are different. They are foodies to the nth degree and have introduced me to some of the best wines I've come to know and love. Of the ones I've actually been to, Perry's on Bay Area is still my own favorite, but everytime I mention something outside of the loop around here, only a few people seem interested. As for cooking my own steak, I also use charcoal, but I don't soak the chips as I like a bit of that wood burning flare to initially sear the meat. I generally just put a bit of worcestirshire and Fiesta Brand Seasoning's Uncle Chris' steak seasoning on them. For a decent filet, I usually just put them down on a fairly hot bed of coals for about a minute or two then turn the steak 90 degrees to get some pretty grill marks. After the same amount of time, then flip and to the other side of the steak the same way. Never cut into a steak to tell if it's done. Just lightly push in the middle with your finger to "feel" how it's done. The best rule of thumb (no pun intended) is to push down the on the fleshy, meaty portion of your palm that is immediately below where your thumb attaches to your hand. If you are holding your hand loosely, that fleshy portion should feel "rare." Now lightly touch your thumb to your index finger and use your other hand's index finger to again touch that fleshy portion below the thumb. It should now feel "medium rare." Then lightly touch your thumb to your middle finger, and that fleshy portion should now feel "medium." Use the thumb touching the ring finger for "medium well" and the thumb touching the pinky for "well done." May your rot in hell for all eternity if you ever cook a USDA Prime steak well done.
My late Grandfather, who ran a butcher shop/grocery store in Connecticut for 50+ years, would give you a big "hell yes" on that one were he still alive!
I have absolutely no idea what your "thumb-finger" idea is, and I've read it three times. All I know is your never serving my steak, mister touchy-feely, hands smushing everybody's steak guy. I'm sorry, but I still cut into a steak (mine) to tell. As far as "well done", I'm in complete agreement. My father served me steaks well done when I was growing up, and I never liked steaks. Thought they were overrated. Then I had a medium-rare steak. My friend used to order his steaks medium-well. I b****-slapped him to order it medium-rare. He hasn't looked back, either.
I'm another cook who loves his own steak better than most I can buy out at a steak house. That said... I had a great steak at Sullivans last time I was there. Mortons was good but not great. I've had great steaks and poor steaks at Taste of Texas, same with Hoffbreau and Salt Grass. Cavatori (sp?) on Ella has a great Filet in some kind of wine sauce that melts in your mouth. I also had a great Filet at the Redwood grill on Montrose a number of years ago but I haven't been back so all bets are off on that. I think I'm going to grill some steaks tonight before MNF. Thanks Guys.
I'm not smart enought to explain it in such a manner in which a person such as yourself would understand it.
My Top Five Steakhouse's in Houston: 1) Morton's 2) Papa's 3) Churascos 4) Fogo de Chao 5) Ruth Chris'
You know, come to think of it, I was at Texas Land & Cattle this past weekend and it wasn't that bad. Pricewise, we figured it was about 70% of what you pay at Taste of Texas. They didn't have a salad bar, but the house salad was pretty good. The garlic mashed potatoes were pretty good, and the steak had a nice, smokey flavor.
