I like Saltgrass and Taste of Texas.

Ruth's Chris

Ruth's Chris

Last time I went to a steak house was when the Golden Ox was still in business at the Kansas City stock yards - probably early 1960's. That's when a fine piece of aged, well-marbled beef could still be found. Alas, all 3 are now gone - stock yards, Golden Ox and really fine beef.

Saltgrass.

Texas Roadhouse for Prime Rib!

The only negative is high noise level. Everything else is great.

Longhorn, Texas Roadhouse & Ruth's Chris are wonderful.

Many years ago I was in Chicago for work. I wandered into a very nice restaurant. (Can't remember the name).

I had the best Filet mignon EVER! That darn steak was $49.99 all by itself. The company about had a heart attack when they saw my expense report when I got back home as they only allowed $10.00 a meal. Hard to find a $10.00 dinner meal in downtown Chicago. But that Filet mignon melted like butter in my mouth.

J Alexander's. Especially when it's prime rib. Fleming's is equally good, but triple the price.

Chicago? It's called Morton's. Likely ;)

Ruth's Chris or Morton's

My freezer as we purchased a 1/4 cow last fall. Since then we haven't really gone out much, hubby lost his job at Christmas however we did get gift cards for Christmas and they were for Outback, don't like that place at all but I didn't realize the cards could be used at one of 4 places and the one we chose was Bonefish Grill, fabulous food. Hubby had their bone in 18 oz. ribeye, he said it was great. I had the fish and chips and they served it with malt vinegar without asking for it. We were very pleased.

Ruth's Chris. But we have a local place that is even better.

I had my wedding reception at Mastros. Yummy!

Rob, I remember it was downtown Chicago & I walked there from my hotel. It was suit & tie required. Everything was a la carte. My salad, steak, potato, veggie & glass of wine was over $100 for 1 person. But it was worth it.

Everything a la carte and pricey? It was definitely "Morton's of Chicago". Which in Chicago, is probably just Morton's. Check out the menu.

For a steakhouse that's not part of a chain, the best I have ever been to is Bern's Steakhouse in Tampa, FL. Every steak is aged there on premises, and every bite is deliciously juicy and fork tender. We make an effort to go there at least a couple of times when we winter in Florida. They have the largest private wine cellar in the world so we've been told. It's a bit pricey, but oh so worth every penny.

For seafood chain, we love Bonefish Grill too.

The Steakhouse at Circus Circus in Las Vegas is pretty darned spectacular and not totally out of budget. They have an aging room you can view as you walk in. Steaks are grilled over a wood fire. Atmosphere is "old school" dark wood and décor. Been a while since I've been there but it is still one I recommend highly!

Perry's, Mortons, Delmonicos. And I don't eat red meat! Everyone else does though and I can always find something delicious at all of these.

*I* can broil a steak and bake a potato. I want to order something I can't easily prepare when we go out.

(Gene & Georgetti's is a famous Chicago steakhouse -- where you can often find your elected local and state representatives.)

chisue, few home broilers and really no home grills get hot enough to properly cook a steak. A charcoal barbeque can come close, if it's real hot. Restaurants use what's called a salamander and they get very, very hot.

Also, the kind of premium, properly aged beef that can be found in a good steakhouse is not easy to find for home consumption. Maybe such products are more readily available in your home Chicago area but beef like that can be hard to find for a household consumer.

I tend to prefer local places and avoid chains but Mortons is usually very good. I've eaten in a few of the top steakhouses in Chicago (forget the names, one we were at two years ago was just north of the river and maybe a half mile west of the lake) and they were excellent.

Our grill. While I would like anything anywhere, my husband cannot get a steak out that he likes. It doesn't matter how tender it is, they all want to put something on it and he wants his plain, naked, and DONE. He doesn't like it burnt, which is what most steak places seem to do if you ask for well done. No spices, butter, ect. He likes very little salt and even that added at the table. Now, I like mine waved over the grill for a few minutes.

Now, I like mine waved over the grill for a few minutes.

Me too !! Back in the day I would tell them to just lop off the horns, wipe his butt, run him past the fire, and throw him in a plate !! LOL

Cattlemans, in Stockyard City, here, within Oklahoma City!

Around here I like Longhorn. Not a fan of Texas Roadhouses, they always seem dirty.

Anglophillia -- the Golden Ox is set to reopen -- date unknown but sometime soon.

I'm not wild about any chain steak houses. We prefer a local restaurant in the town 25 miles south of us. Their tips (not sirloin tips -- tips because you often get filet tips) are like $15 for a HUGE portion!

Other choices:

Thunder Bay

Machine Shed

Ruth's Chris, the best steakhouse I've ever been there in Singapore and it is located in Marina Mandari Singapore Hotel

Rob!! That's it. I felt so white trash. I said, "what comes with the steak"? I'm used to the steak, potato & veggie plate combo.

He said "nothing!" And there weren't prices on the menu!!!

That being said. It was an amazing dinner. But I won't do that again.

Re: Broilers. I loved the Thermador oven/broiler that was original to the house we bought in 1971. Is there some prohibition now against open-door broiling in a home appliance? (Not 'safe' enough?) Closed-Door Broiling = Wet, Grey Meat.

The GE smooth-top stove/range/whatsis in our condo dates from 2001, but I am loathe to replace it. It has exposed-element heating in the oven/broiler. The oven preheats in two minutes (not 8 - 10 like my built-in at home). It has open-door broiling. Yes!

California beef is awful, sigh. All that grass-fed nonsense has people actually convinced it's better than grain-finished. Blech.

An anecdote: the first time I took my Hong Kong-born DH on a trip to the East Coast, he was flabbergasted at not only how good the beef was, even at the simpler restaurants, but the wide variety of different steaks offered. You hardly ever see that in CA.

I've had waitstaff in steakhouses here that didn't know the difference between a T-bone and Porterhouse.

The only things I miss about Chicago: the Museum of Science and Industry, and the beef!

California beef is awful, sigh. All that grass-fed nonsense has people actually convinced it's better than grain-finished. Blech.

YES!!!!!
I have lived in California my whole life. It wasn't always like this. I remember back in the day when you could get good steaks at reasonable prices at several mom and pop or mini chains (2-4 sites) restaurants. Many dry aged their own beef on site. You could go to some places and they would hand cut the steaks in front of you. Then along came the leaner beef brigade. There were lots of decent family steak houses too.

My all gas range has a great infrared broiler. The rib eyes at Costco are pretty good.

My dad used to make the best steaks on a standard stove under a basic broiler. He would stack pans to get just the right height for a perfect sear. LOL

He also taught me about choosing good meat, even "boxed" meat from a grocery store. He used to laugh at people who avoided the well marbled meat on sale that was getting a bit brown around the edges.

Martha, that's great to hear! They had such great beef. Of course, sick yards are long gone...

To properly cook a steak is to cook it how you like it. Raw, cremated or anywhere in between. You don't need a salamander to cook a steak and few places use a salamander on a steak anyway. They put it on the grill and will put it in an oven to warm the inside more often than not.

I get so annoyed at a cook telling me how I'm supposed to have my food prepared. And frankly, few places get a steak cooked the way most people like it but few will send it back. And no, microwaving it after they give it to you undercooked is NOT acceptable.

I haven't been to a steakhouse in probably 20 years. Actually there was a steak buffet that for the most part was on-par to superior to the expensive places I've tried. They're long since gone.

I'm not a big steak eater anymore. I enjoy ribs, roasts and a good burger. And all of them too can be done better at home most of the time. I find people like to go out for a change, not because food is "better". And often it's an ego thing to go to an expensive specialty place rather than quality of the food.

And not only can I make a superior steak at home, I can make a VASTLY superior baked potato to those put up in hotsie-totsie restaurants. No, a tater wrapped in foil is not a baked potato, it's steamed. And leaving them in the warmer for hours is not baked either. But that's for another thread.

That's why I rarely go out any more cynic, no one cooks like I do.

;)

I don't usually eat a restaurant prepped "baked' potato. I prefer a extra veg side instead. I love our own home Baked potatoes that are washed, and then oiled with olive oil and baked at a very high heat so the inside is fluffy and the outside is crispy. We ate at a Longhorn not long ago, and Tobey ordered a steak, and it was surprisingly delicious. Cooked perfectly and very tender.

We normally buy a nice standing rib roast and cut our steaks and cook them n a wood fired grill for maximum sear and taste,. I like grilling a nice tenderloin the same way.

We have eaten steaks at Colton's and they were really good. Cooked perfectly and tender.

My all time favorite is Bern's in Tampa though.

I've mostly given up on ordering steak in restaurants. They rarely cook the steak well, and while I will send it back, doing so is very stressful for me. A favorite local place has a Monday night special of $6 for an 8oz flatiron steak. That place may become a regular hangout for me since it is only 1.7 miles from the end of the driveway of our new house.