Pharm Frog
Full Member
You might want to check with me before you"get down on a K-Bob's ribeye" at the Lamesa location. Several of Mrs Pharm's relatives work there and I know enough to make sure that you start caring.
OT - best steakhouse in FW?
- Thread starter froginmn
- Start date
You might want to check with me before you"get down on a K-Bob's ribeye" at the Lamesa location. Several of Mrs Pharm's relatives work there and I know enough to make sure that you start caring.
OmniscienceFrog
Full Member
They haven't paid the rent. Owner's changed the locks on em.
OmniscienceFrog
Full Member
Yep.
Paint It Purple
Active Member
Lived in Abilene and Ozona. Hunt at a place on the Concho near Paint Rock. We always make one night a Lowake night. Hard to beat.
LeagueCityFrog
Active Member
Good write up Brewing Frog, you agree with me about greater Houston being a legit food superpower right now?
Pharm Frog
Full Member
Used to hang out with Dr Sims in Ozona drinking Mountain Dew and eating exotic jerky from a place in Eden. One day I had to get out of there quick because tornadoes were heading right into town. I remember when Ozona HS brought the "panhandle girls basketball" program to town and I think they may have won the state championship. Kinda liked that town actually.
Paint It Purple
Active Member
I know the Eden jerky place you speak of. Big green sign on the build claims venison is the meat of the future. All those old ranchers kinda give it a grunt. The only MD in Ozona back when what an old army doc that was real scruffy. I think he took more meds than he prescribed. Can’t remember his name, might have been Carlisle. My Ozona stories are far too numerous to recount. I would still live there if my wife would allow it. Great people and country.
Or no outfitSadly, I do not. But I wouldn’t mind seeing the French news anchor, Melissa Theuriau, in that outfit.
GoFrog Yourself
Active Member
Ate at Lonesome Dove a month ago, superb NY Strip. They have an awesome looking tomahawk ribeye and you order your cuts by the ounce there.
Eddie V's is always good, haven't been to Del in a while but it was fantastic last time I visited.
If you want a good steak at a cheap price: Star Cafe in the Stockyards. $3 beers and most of their cuts are under $20. Order medium rare and they get it just right
Mid range I enjoy Saltgrass and Hoffbrau.
Need to try Silver Fox soon, I always forget about it until I drive down University. Also Grace, but haven't been in years
Eddie V's is always good, haven't been to Del in a while but it was fantastic last time I visited.
If you want a good steak at a cheap price: Star Cafe in the Stockyards. $3 beers and most of their cuts are under $20. Order medium rare and they get it just right
Mid range I enjoy Saltgrass and Hoffbrau.
Need to try Silver Fox soon, I always forget about it until I drive down University. Also Grace, but haven't been in years
Ron Swanson
Full Member
I’ve only been there once and thought it was one of the most mediocre steakhouse experiences I’ve had. I went to Steak 48 last night for a work dinner and it was maybe the best steakhouse experience I’ve ever had. I got the bone in ribeye and it was amazing
I’ve heard good things from people about Vic and Anthony’s though so it’s possible I just had a one off bad experience
I think Ruth’s Chris is just OK and I had a really good experience at capital grille.
I’ve still never been to Del Frisco‘s but everyone seems to have a high opinion of it.
Eight
Member
never been a huge fan of wedge salads and creamed vegetables, and I can do a good steak at home buying quality meat.
grow tomatoes and basil at home and buy pretty good mozzarella at sprouts so it is tough to make the call spending the money you have to at some of these steak places.
now, as some have mentioned in the hamsp thread i will spend in on some of the restaurants where i can't come close to making it at home
grow tomatoes and basil at home and buy pretty good mozzarella at sprouts so it is tough to make the call spending the money you have to at some of these steak places.
now, as some have mentioned in the hamsp thread i will spend in on some of the restaurants where i can't come close to making it at home
Ron Swanson
Full Member
That’s because gas grills suck and are for lesser men
Frog-in-law1995
Active Member
User name checks out.
Ron Swanson
Full Member
A. I’m shocked that a thread this long in one day hasn’t devolved into some ridiculous argument about something off-topic.
B. Regarding how to cook a steak at home....
I try to get the coals as hot as possible without still having a big active flame. Leave the lid off unless you get real bad flare-ups and then cover it enough to get that under control. The goal is to get as much char on the outside as possible before the inside gets to medium.
What’s y’all’s opinion on meat temperature before putting your steak on the grill?
I always hear that you’re supposed to get it to room temp, but I like to put it on the coals not too long after I take it out of the fridge.... that way I can get more char on the outside before it gets overdone. I cook a lot of steaks and seem to get the best results this way.
Of course it depends on the thickness of the steak. If it’s real thick, you want to have it closer to room temp. If it’s a thin steak, hell I’ll throw it in the freezer for a couple minutes before I put it in the grill.
Salt/pepper only usually. Sometimes olive oil, occasionally a smidge of cayenne and garlic powder in the mix if I’m feeling frisky.
B. Regarding how to cook a steak at home....
I try to get the coals as hot as possible without still having a big active flame. Leave the lid off unless you get real bad flare-ups and then cover it enough to get that under control. The goal is to get as much char on the outside as possible before the inside gets to medium.
What’s y’all’s opinion on meat temperature before putting your steak on the grill?
I always hear that you’re supposed to get it to room temp, but I like to put it on the coals not too long after I take it out of the fridge.... that way I can get more char on the outside before it gets overdone. I cook a lot of steaks and seem to get the best results this way.
Of course it depends on the thickness of the steak. If it’s real thick, you want to have it closer to room temp. If it’s a thin steak, hell I’ll throw it in the freezer for a couple minutes before I put it in the grill.
Salt/pepper only usually. Sometimes olive oil, occasionally a smidge of cayenne and garlic powder in the mix if I’m feeling frisky.
Always let it get to room temp. Always. Also, take it out of the wrapper/butcher paper and season it the night before so the salt can work it's magic. Put it on a little rack in the fridge overnight. Yum!
Ron Swanson
Full Member
You have to be careful seasoning the night before though. I have made a steak too salty by using my normal (liberal) amount of salt the day before I cooked it.
SnoSki
Full Member
V&A was about 15 years ago for me so it might’ve changed.
DF is fabulous. Haven’t been to the others but my general opinion is that it’s hard to find a bad prime steak.. as long as it is truly “prime” quality meat.
SnoSki
Full Member
I’ve had great luck with sprouts.
Honestly, Aldi has a decent ribeyefor the price but I’m not gonna say it’s award winning by any stretch. The marbling is satisfactory IMO.
