OT - best steakhouse in FW?

[Ron Swanson]

That's 1 tbone and 1 porterhouse, sir. Look tasty!

Yeah they had em labeled as t-bones, so I just ran with it... $11 for the pair at HEB

I’ll buy those, ribeyes, or strips, depending on what looks the best and which one is priced the best that day.

I never do the filet. I like them alright but not worth the price, IMO.

 

[Rabidfrog]

can't recommend the famous stake place in Buffalo Gap near Abilene. Wish I had had the filet, but on rec from the waitress had the ribeye. Too much fat, not cook well enough for medium. Way overpriced, but good atmosphere and service.

 

[Billy Clyde]

Tiebreaker on all this stuff goes to Del Frisco's, because Leon. Saw him accidentally this weekend at Ridglea, took the darning roof off.
Honorable mention to Bonnell's because Jon such a good dude.

 

[BABYFACE]

You know what makes Pink Himalayan salt pink? Rust....I just go with kosher

The pink is your friend.

 

[Frog-in-law1995]

The pink is your friend.

Pink is my new obsession. Pink, it’s not even a quession.

 

[WhiteHispanicFrog]

Pink is my new obsession. Pink, it’s not even a quession.

 

[Dogfrog]

I dont buy their tenderized meats. In fact, cant say I've ever seen a tenderized filet or ribeye there (which is what I buy).

I bought some prime steaks there a couple years ago that had the label. I think they still do this but haven’t bought there in a while. Here’s an NPR article from 2016. Again, probably not a big deal.
https://www.npr.org/sections/thesal...at-a-tender-steak-could-be-a-little-dangerous

 

[Double V]

I bought some prime steaks there a couple years ago that had the label. I think they still do this but haven’t bought there in a while. Here’s an NPR article from 2016. Again, probably not a big deal.
https://www.npr.org/sections/thesal...at-a-tender-steak-could-be-a-little-dangerous

Wow, crazy. That's not what I was picturing in my head. If that ribeye in the pic has been tenderized, I cant say for sure that I haven't bought something similar. Thanks for the heads up, I'll definitely check the labels more closely from now on!

 

[tcumaniac]

In the middle of reading Aaron Franklin's new steak book. Loved his brisket book, and this one has not disappointed either.

 

[Pharm Frog]

can't recommend the famous stake place in Buffalo Gap near Abilene. Wish I had had the filet, but on rec from the waitress had the ribeye. Too much fat, not cook well enough for medium. Way overpriced, but good atmosphere and service.

If you ordered your steak cooked medium, you deserved it. jk

 

[HFrog1999]

I bought some prime steaks there a couple years ago that had the label. I think they still do this but haven’t bought there in a while. Here’s an NPR article from 2016. Again, probably not a big deal.
https://www.npr.org/sections/thesal...at-a-tender-steak-could-be-a-little-dangerous

I don’t buy mechanically tenderized beef.



All of my steaks are tenderized emotionally

 

[WhatTheFrog]

Everyone in this thread is full of crap.

Thank you.

 

[SnoSki]

Everyone in this thread is full of crap.

Thank you.

You say that like it’s a bad thing

 

[HFrog1999]

Everyone in this thread is full of crap.

Thank you.

 

[WhatTheFrog]

You say that like it’s a bad thing

Not bad or good, just factual.

And, anyone that would boil a steak (sous vide) should be hung by their testicles until they cry "Uncle!". I don't care what any fancy steakhouse does, it just ain't right.

 

[Ron Swanson]

Not bad or good, just factual.

And, anyone that would boil a steak (sous vide) should be hung by their testicles until they cry "Uncle!". I don't care what any fancy steakhouse does, it just ain't right.

First off, I could be wrong but I don’t think anyone has brought sous vide up in this thread, so I think you’re likely just trolling.

Secondly, I don’t think you understand what exactly sous vide does. Either that or you’re being purposefully ignorant.

I’ve only done it twice but it was fantastic. The key is how you finish it on the cast-iron.

 

[Frog-in-law1995]

Sous vide is better on poultry, imo, but as long as you start or finish beef with a method that gets some crust on the outside, it works great. Also, just fyi, I bring home a lot of brisket and ribs after a bbq competition, and we vacuum seal it in meal-size packets and reheat sous vide. Works perfectly.

 

[Bob Sugar]

Sous vide with a quick finish on the green egg at max temp. Delicious.

 

[tcumaniac]

Sous vide is better on poultry, imo, but as long as you start or finish beef with a method that gets some crust on the outside, it works great. Also, just fyi, I bring home a lot of brisket and ribs after a bbq competition, and we vacuum seal it in meal-size packets and reheat sous vide. Works perfectly.

Tell me more about these BBQ competitions you speak of? What kind of smoker do you use? Willing to post any pictures of your brisket?

 

[Bob Sugar]

Tell me more about these BBQ competitions you speak of? What kind of smoker do you use? Willing to post any pictures of your brisket?

http://bfy.tw/NnI5