15 thoughts on “The Best Steak House”

  1. I purchased 1/2 beef last year from a rancher that grass feeds and grain finishes for 30 days. Had it hung for a couple weeks then cut to order. The best beef I have ever tasted…nothing like store bought. ended up a little over $5/lb and at 450 lbs a big outlay….but dang it is so darn good. My wife thought I was nuts at first but after I cooked up the first ribeye she changed her tune.
    We don’t eat out much, but I don’t order beef anymore.

  2. My wife and I normally go to restaurants to buy food we can’t prepare for ourselves. Steak is easy. However, there are a couple steak houses that I know where the food is especially good. Perhaps they use a higher grade of meat than I’m able to buy but that’s just a guess.

    1. Yes, high-end restaurants get first cut (so to speak) at the best beef, unless you go to a high-end grocery (like Whole Foods, or in southern California, Bristol Farms).

  3. If you have a neighbor who raises chickens, you should get some fresh eggs from them. I was astonished at how different, how much better, those eggs are compared to eggs from a grocery store.

    1. Regular chickens eat bugs/crickets that make the yolk more yellow/orange. Grocery chicken eggs are fed mostly grains.

      My mom loves my rancher friend’s eggs, but don’t have the heart to mention it’s because of the crickets.

  4. I don’t need the article to tell me what I already knew. However, I do like the steaks from some of the local South American grills and thus will order them from time to time. Which reminds me, my wife hinted that reservations need to be made for Saturday.

  6. Of course, food is only one reason why people eat in restaurants. Sometimes they just don’t want to cook, or they’re entertaining friends, or they’re traveling and miles from home.

    Even in those cases, I will rarely order steak.

    The one exception: if I’m in the general area, I always stop at the Edge of Texas State House. It’s on the Bowen Ranch, a huge cattle operation outside of El Paso. As the name implies, the restaurant itself is on the Texas/NM border, about 20 miles outside of town. It’s pretty hard to find unless you have a GPS or already know where it is. (I first found it by accident. I was lost at the time.) There’s a good reason why locals drive that far out into the desert just to get a steak dinner.

    Mr. Bowen, the ranch owner, not only created the restaurant, he sometimes cooked there himself. Sadly, he has now passed away, but the restaurant still serves the best steaks I’ve found.

  7. I eat steak a lot. My usual method is to marinate it (I make my own) for 24 hours, then BBQ it. I’ve never had anything comparable in a restaurant; I find their to be, at best, bland. So, the only time I have steak out is when I’m away from home and also can’t find much else.

    Same with ribs, except those, I smoke. Takes all day, but when I’m done it’s better than anything I’ve ever had in a restaurant. Same goes for any kind of thick beef, such as brisket or tri-tip – they are IMHO far better smoked.

  8. I’m convinced I would ruin a lot of steak taking her advice.

    I’ve noticed over the years that people with a certain skill or talent very often deny that there is any skill or talent involved. Whether it’s cooking steak, hanging wallpaper, gardening or whatever they all insist that it’s easy and there’s absolutely nothing to it – anyone can do it. Pointing out that people do these “easy” things for a living makes no impression.

    It’s amusing and frustrating at the same time.

      1. Fair enough, but looking at it from the other end I doubt that the middling steak places like Outback or Longhorn would allow the bus boys to prepare the steaks because “it would take a particularly high level of savant to ruin a steak cooked sous vide”.

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