Best Steak In The World

[brett05]

Prime beef off my grill. I get to season and cook it exactly how I want it.

+1

Best steak is the one I make. I now have the infra red burner and can char that outside to perfection while the center is still ice cold purple. Delicious!

 

[brett05]

I prefer to cook my own steaks. I'll buy a New York strip from the butcher shop at Walt's, then cut it in half so I can get two meals out of it. Marinate it with some A1 Chicago Steakhouse marinade and grill it to medium. I'll have a glass of red wine to go with it.

Half a Steak, half a slab of ribs, no doubt our CCS first regular poster.

 

[brett05]

ok, but from a restaurant.

Krapils in Worth on 111th and Harlem basically $1 an ounce and no steak smaller then 20 ounces

Emeril's in Las Vegas has a great bone in rib-eye and great steak tar-tar

In Yorktown Mall, Brio has awesome Beef Cappricio (Steak tar tar)

Cajun Ribeye at Cheese Cake Factory - truly marinated for 36 hours.

 

[IronMike]

I was using McCormick's Grill Mates steak rub for awhile and it's good but now I'm using Olde Thompson Garlic Pepper in an adjustable grinder and I really like it. Fantastic spice.

 

[PooHdini1]

Mortons is probably the most overrated...

I gotta try Gibsons when I'm in oakbrook area but I'm reluctant because of The Clubhouse. Great food for great reasonable pricem

 

[EnjoyYourTiger]

Before it closed, ESPNZone had fantastic steaks.

 

[DewsSox79]

gibsons all day long.

 

[AddisonStation]

My dad ordered some prime Allen Brothers filet mignons a few months ago... Those were incredible.

 

[Captain Iago]

+1

Best steak is the one I make. I now have the infra red burner and can char that outside to perfection while the center is still ice cold purple. Delicious!

This totally intrigues me. You've caught my attention. How/What is that?

 

[Gustavus Adolphus]

+1

Best steak is the one I make. I now have the infra red burner and can char that outside to perfection while the center is still ice cold purple. Delicious!

This totally intrigues me. You've caught my attention. How/What is that?

Ditto.

You're going to have to explain Brett.

 

[IronMike]

You guys tar tar fans? I cannot handle raw meat. I love sushi but raw steak or chops turns my stomach.

 

[AddisonStation]

:no:

Tennessee.

:clap:

 

[IvyPickin87]

Nothing beats and Iowa tbone from fairway, put the right spices on it, a twicebaked potato and stuffed mushrooms. BOOM........Outta here

 

[IvyPickin87]

But if i have to pick a place that cooks it for you without question the big steer in Altoona Ia, if you are ever driving though stop and eat there you will not be disapointed.

 

[AddisonStation]

I think the whole steak debate is kind of pointless. To me it all depends on the grade and the cook. I don't really like that much seasoning or marinade so I guess it depends how your favorite places do it.

All I need is olive oil kosher salt and pepper unless its a shitty cut.... Like applebees has.

 

[IronMike]

The upscale places like Gibson's make it exactly how you want it. It isn't TGI Friday's. They also aren't cooks they're chefs.

You can't pay less than $50 for a plate at Gibson's but you can spend hundreds if you want. Not to mention they have bottles of wine that cost a few grand.

 

[R_Mac_1]

I had a delicious New York Strip at Hugo's Frog Bar in downtown Chicago. The place is next to Gibson's and I was unsure if the steak I ate was their own or was a Gibson's steak. Either way, it was like $45 but damn good. Oh, and the crab cake that my wife and I shared was the best damn crab cake I've ever had.

 

[brett05]

This totally intrigues me. You've caught my attention. How/What is that?

If you go looking at gas grills, they still have the standard burners, but slowly for a couple of years now, they are adding infra red burners to them. The rotisserie is an infra red burner, but that one is vertical. On my grill, it replaced my side burner with an infra red. It still runs on propane, but that burner can get many times hotter and quicker than the base burners. That's how the good steak houses make their steaks to perfection.

So after about 3-5 minutes, my infra red is read for it's steak. I basically cook my steaks about two minutes a side turning 60 degrees one minute in per side to give it those awesome grill lines. If the steak has a nice layer of fat on it, with tongs, I'll balance the fat side on the grill to char it for about one-two minutes more. Then it is done. Nice outside, and still purple middle.

Good tip here for doneness of steak.

Stand up with your arms dangling, hands loose. Touch the part of skin between your thumb and pointer finger. That's rare.

Stretch your fingers as far as they can go, touch the same area of skin, that's medium rare.

Make a fist and touch the same area. That's medium. Anything more than that and the steak is ruined and it's a waste of good meat.