Cincinnati, The Precinct.

Start off with a good Kentucky bourbon Old Fashioned.

Steak Collinsworth - 38.95
Filet, King Crab & Asparagus,With Béarnaise & Bordelaise

"The World is Your Oyster" * - Market
Freshly Flown In, a Selection of Ever-Changing Oysters From All Over the World.

Classic Creamed Spinach - 7.95

have eaten there before....very very good. food and atmosphere are nice

When it comes to steakhouses, the best one in Tampa is Bern's.

http://www.bernssteakhouse.com/

USFFan

In Austin, The Hoffbrau and Austin Land and Cattle

Louisville Jeff Ruby's, John E's, Del Friscos, Mortens Steakhouse, Z's Oyster bar and Grill, Pat's Steakhouse , Cast Iron Steakhouse as well as the Major national Chains.stoney River, Ruth's Chris, Outback,Longhorn ect.

What was the steakhouse that used to be in the railroad caboose in the East End in Louisville? When I was in college, my dad used to come to Louisville on business several times a semester and he'd always take me there to eat. I didn't realize at the time how much that would mean to me later in life, of course.

(02-19-2012 04:16 PM)SmallVoice Wrote:  What was the steakhouse that used to be in the railroad caboose in the East End in Louisville? When I was in college, my dad used to come to Louisville on business several times a semester and he'd always take me there to eat. I didn't realize at the time how much that would mean to me later in life, of course.

Victorias Station. I miss that place and the Golden Dragon Chinese resturant next door on Dupont circle . also on the otherside of Dupont circle was Rib Tavern 2 as well as the Bardstown rd location. Greatest babyback ribs ever in louisville miss them also.

Ask 10 New Yorkers and you will get 10 different answers on this, but my personal favorite is Peter Lugers in Brooklyn. Its very close to Manhattan so anyone coming to town for the Big East Tournament I HIGHLY recommend it.

Just keep in mind they only accept cash or their own Peter Lugers credit card, and expect $100.00 per head, but its worth every penny!
May I suggest…..

Appetizers:
Sweet Onions and Beefsteak Tomatoes
Thick Sliced Bacon

Main Course:
Steak (for as many as you have in your party, its family style)
Hash browned potatoes
Creamed Spinach

Desert:
Apple Strudel with homemade whipped cream

Just keep in mind, Peter Lugers sauce goes on everything but the strudel!

http://www.peterluger.com/menu-bklyn.cfm

Sorry Guys, but I'll put my top 10 in Providence against the top 10 in any city in the Big East. (Including over hyped and priced NYC) Never mind the cooperate stake houses like Shulas or Capital Grille, but we burdened with such choices as The Blue Grotto, Constantinos, Seina, Mediterraneo, Andino's, and thats before we get to our three MICHELIN star places down the road in Newport. All that and then some. Local Providence folk will debate which is best but my personal favorite is Oyster Bar and Prime. Small, wonderful and plentiful! Trust me for what I say. I'm a fat ass for a reason.

Actually, the best steak I've ever had was cooked by...yours truly. Salt, pepper, garlic powder, a little cayenne pepper, and some steak spice, set it on medium heat, and get it cooked just enough to where it technically qualifies as rare but not raw...MMMMMMMM! Now that's good eats!

(02-19-2012 05:30 PM)GeminiShamrock Wrote:  Actually, the best steak I've ever had was cooked by...yours truly. Salt, pepper, garlic powder, a little cayenne pepper, and some steak spice, set it on medium heat, and get it cooked just enough to where it technically qualifies as rare but not raw...MMMMMMMM! Now that's good eats!

you didn't say that you take the salt off the steak once it starts to change its composition

Can't beat Bern's in Tampa.

http://www.bernssteakhouse.com/

For Boise it comes down to either Chandler's Steakhouse or the Red Feather Lounge (when they serve steak).

Over in NYC; Peter Luger in Brooklyn, Frankie and Johnnie's in Midtown, Delmonico's in Downtown.
For New Jersey; Roots in Summit, Rods in Morristown. I've never been there, but I hear the River Palm down in Momouth County is really good.

Anyone in Dallas tried Bob's Steak and Chophouse? I hear ads for it all the damn time on The Ticket and I'm tempted to go there.

(02-19-2012 09:48 PM)mikeinsec127 Wrote:  Over in NYC; Peter Luger in Brooklyn, Frankie and Johnnie's in Midtown, Delmonico's in Downtown.
For New Jersey; Roots in Summit, Rods in Morristown. I've never been there, but I hear the River Palm down in Momouth County is really good.

I've heard great things about Peter Luger in Brooklyn. I'll have to try it out on my next trip to the city.

(02-19-2012 09:55 PM)Comet Wrote:  Anyone in Dallas tried Bob's Steak and Chophouse? I hear ads for it all the damn time on The Ticket and I'm tempted to go there.

I'm not a fan of steak so I've never been there, but have heard from friends that it's very good. Bob was in trouble with the law a few years back...don't really know what happened with that.

D Magazine ranked them #4 in Dallas for steaks...ahead of big time restaurants like Al Biernat's and Kirby's.

http://www.dmagazine.com/Home/D_Magazine...as_01.aspx

in Memphis, i would head to Folk's Folly or The Butcher Shop...

http://folksfolly.com/

http://www.thebutchershop.com/memphis/index_main.htm

St. Johns-NYC, Brooklyn; Peter Luger's. Your arguments are now void. It is known as the best steak house in NYC, which means it's the best steak ever.

http://www.peterluger.com/

(02-19-2012 08:00 PM)Stookey57 Wrote:  

(02-19-2012 05:30 PM)GeminiShamrock Wrote:  Actually, the best steak I've ever had was cooked by...yours truly. Salt, pepper, garlic powder, a little cayenne pepper, and some steak spice, set it on medium heat, and get it cooked just enough to where it technically qualifies as rare but not raw...MMMMMMMM! Now that's good eats!

you didn't say that you take the salt off the steak once it starts to change its composition

You're right. I didn't say that. I thought it was a given. Anyway, what I like to do is I usually introduce water to the mix to start making a makeshift water-based steak sauce that I can use on a baked potato as well. (Haven't figured out how to make a flour-based sauce yet. )