Went to STK in Vegas recently. Not great. Bavettes in Chicago is my favorite
Best steak you’ve ever had
- Thread starter Drcats2025
- Start date
Last steak I had at Pats had no flavor at all. Like they had just taken it out of a can or something.
I guess the best steak I have had is the Kensington Club at Steak and Ale back in the 70's..The flavor was unreal but its been so long I cant describe it. Had that again here in town before they closed and it was the same fabulous steak. Also had a really good New York Strip at Bucks last weekend. Very tasty.
I grew up in a relatively small town, but we had a Steak and Ale. I thought it was a top flight restaurant.
STK in Vegas underwhelmed (as far as the steak), but I had one of the best steaks I've ever eaten at STK Chicago back in November. Bavettes has a location in Vegas now, apparently a pretty cool spot in the spirit of the original.
I'll be out there next week, think I'm down to Cut, Prime, and Bazaar Meat by Jose Andres, which are 3 I haven't been to yet.
Of course, could just as likely end up back at SW.
I'll be out there next week, think I'm down to Cut, Prime, and Bazaar Meat by Jose Andres, which are 3 I haven't been to yet.
Of course, could just as likely end up back at SW.
Late catching up but enjoying this thread.
BGE owner and master griller. The sous vides love is also lost on me. Just not really worth the trouble imo. Drop the spider and lower the cast iron grill in the egg and can get some really high temps.
Top 10 for me...hard to say really. Overall experience:
Bern's-Tampa
Cut-Vegas
Nick and Sam's-Dallas
Bavette's-Chicago
Eddie V's-Austin
Craft Steak-Vegas
Bob's-Nashville
Ruby's-Cincy
Mastro's-Chicago
Big Rock Chophouse-Birmingham, MI
Love Tony's here in town. Think the best deal though is the 12 oz prime sirloin at Malone's.
BGE owner and master griller. The sous vides love is also lost on me. Just not really worth the trouble imo. Drop the spider and lower the cast iron grill in the egg and can get some really high temps.
Top 10 for me...hard to say really. Overall experience:
Bern's-Tampa
Cut-Vegas
Nick and Sam's-Dallas
Bavette's-Chicago
Eddie V's-Austin
Craft Steak-Vegas
Bob's-Nashville
Ruby's-Cincy
Mastro's-Chicago
Big Rock Chophouse-Birmingham, MI
Love Tony's here in town. Think the best deal though is the 12 oz prime sirloin at Malone's.
Again, figuring out how to use sous vide to your advantage is the key. For a steak, I completely agree(unless it's a very thick cut), but doing a weeks worth of chicken in different flavors is great and keeps the chicken tender and moist. Same with veggies.
Forgot about Bavettes. Mercy, I love that place.
Forgot about Bavettes. Mercy, I love that place.
^ I don't get your veggie fascination w/ regards to the Anova. Mine is strictly used for chicken and an occasional filet when I don't feel like grilling. Also done a few cheap cuts to thin slice for various.
Guess Bob's in Louisville is open? Omni opened yesterday as far as I can tell.
Guess Bob's in Louisville is open? Omni opened yesterday as far as I can tell.
Omni isn't open yet but it should be open anytime now (scheduled for the 6th). They have an entire lane of 2nd street blocked off. Makes my commute awful
Because they turn out perfectly done and crisp which is actually not easy to do. Also, doing a bag for the week for lunches is great.
Tenderloin, chicken, sausages(GREAT), veggies, lobster tail, cheesecake. All things I've recently sous vide.
I don't have a sophisticated pallet
BUT when I was stationed in Japan I had some Kobe steak that made me more or less horny
Also - Kansas City
I had a DAMN good steak in KC
(and also made my GF laugh so hard on that trip that she pissed herself.....and left wet marks on the concrete..........and I took pics)
PS: My Ribeyes, shawty
How the hell have you been Thomas Walker?
Every time I think of "The Grive" at Ole Miss
I remember using the word "Traverse" in a rushed phone call with you as I was fighting my way through old cotton money ....and cute bangs .... and whatnot
Hope you and your family are doing well, my man