Thread: What's a good steak restaurant?

Originally Posted by BeerMan

the only complaint I had about that place was the younger waitress. she'd bring me dinner while I was in the middle of eating a salad. and THEN slap a bill on the table while I was in the middle of dinner, my fingers greasy from the baby back ribs and all.

there was this one waitress who I liked and she'd know what my usual order was. a week after the place closed, I found her working at Marie Calender's on Ventura Blvd in Sherman Oaks.

Very interesting Beerman. So, did she serve you well at that location too?

she wasn't my server at that time. I never went back there. the food was just meh.

Best steak in Long Beach, All PRIME steaks cooked over 1600 degrees in a crazy oven!

555 East American Steakhouse

Try it and you will be hooked. (The salads etc. rock too!)

"555 East’s menu features graded USDA prime steaks hand-cut from beef that has been corn-fed for 150 days then aged to exact specifications. Prime steak items include Prime Top Sirloin, Prime Teriyaki Top Sirloin, Prime New York Strip Steak and Filet Mignon. 555 East steaks are cooked on a special broiler at over 1600 degrees to sear the outside and keep the inside tender and juicy. Guests can also find premium seafood available, including dishes such as grilled Salmon and Swordfish. The menu also offers poultry, pastas, sandwiches and salads."

Lunchbox, my wife and I have never had anything but great experiences at Mortons (the one in Beverly Hills and Downtown both). We are cheap and only go when they have the 2 for $109 special. Shrimp ALexander is awesome, garlic mshed are garlic mashed, but the Bacon Wrapped Scallops---HELLS YES

At the risk of sounding snobbish, I have yet to eat a steak at a restaurant that was better than I'm able to prepare at home. FWIW, I stay away from the grill (aussie barbecues are crap). I start off with the whole rib eye from Costco. It's usually about $9/pound and choice quality, but the real value is being able to butcher it yourself. I like them about 1-1/2" thick. I'll brine it in a simple brine, but sometimes I'll add a little vegetable stock to the brine to bring in additional flavors. In a hot cast iron skillet (hot enough to where water droplets will dance) for 3-4 minutes on one side (until good and seared), then flip and into a 500 degree oven for another 4-5 minutes. Take it out and let it stand for 10 minutes covered, and serve with butter, salt and chives. OMG I just ate and I'm hungry again.

Originally Posted by spjon25

Lunchbox, my wife and I have never had anything but great experiences at Mortons (the one in Beverly Hills and Downtown both). We are cheap and only go when they have the 2 for $109 special. Shrimp ALexander is awesome, garlic mshed are garlic mashed, but the Bacon Wrapped Scallops---HELLS YES

that's great, but none of these are steak. LOL.

dang salami ! You made me hungry. Lunch at salami's place !!!!!!!!!!!

Originally Posted by SuperCalo2000

dang salami ! You made me hungry. Lunch at salami's place !!!!!!!!!!!

Or better yet, Salami at Lunchbox's place!