Best Steak You Ever Ate

[Ickisrulz]

The best steak I ever had was back in 1995 or 1996 at a little bar somewhere between Anchorage and Fairbanks (closer to Fairbanks). I have no idea what the place was called. It was served with a baked potato they cooked in a microwave.

[clum553946]

Double LL Steakhouse in Visalia, Ca has fantastic prime bone in ribeyes & tomahawks! They cook them over oak & serve them on a buttered sizzling platter!

[Der Gebirgsjager]

Actually, I had a whole bunch of them. In 1987 I bought 30 acres in the Oregon Coast Range Mountains. The folks that we bought it from were of the hippy persuasion, and when we did a walk through and walk about of the property the husband was grilling a steak over an open fire. There was just a ring of rocks like perhaps in a campground, and the guy had a refrigerator shelf over the rocks for a grate. It looked and smelled great. Well, we bought it, and then not too long after that I decided to see if the fellow's technique would work for me. I grilled two bone-in rib steaks over oak wood, and the Mrs. and I loved it. Although I had been (and still am) a user of the Weber Kettle, this beat it hands down. The nearest town had a supermarket that seemed to be one of a kind, not part of a big chain, and they always had good meat. Many Fridays I stopped on the way home from work and picked up a couple of their bone-in rib steaks. This was in the late '80s and early '90s, and they ran about $4.65 at the time. Never a disappointment. Then I had a distant relative stop by on his way home to Canada from a Mexican vacation, and he introduced me to Montreal Steak Seasoning. A bit of that made it even better. My brother has an amazingly good marinade, but that's a once-in-awhile thing.

[Elroy]

The most memorable steak I ever ate was when I was about 9,or 10,and we were visiting my Uncle Butch and he fixed steak. He liked his really rare,and I wanted mine rare too. It was the first time I ever had meat that wasn't cooked dry. My Mother was always a good cook,but she always over cooked beef. I remember eating Mother's steak, and liking the flavor, but I just barely even swallow it. I would just chew it like a big chaw of tobacco. I still fix my steak as rare as I can ,and still get the center good,and warm.

[DDriller]

Back in the 70's there was a little steak house in the country south of Ponca City, OK called the Ranch. The owner raised all is own beef. Best steaks I have ever eaten. He had a friendly fat Lab the got to eat a lot of the meat also.

[lightman]

My Grandfather on my Mothers side cut meat for 50 something years. I've never seen meat for sale that would equal what he brought home. No matter who cooked it, my Grandmother, my Mother or my Wife or me, I've never had anything better.

But restaurant wise a few come to mine. Monte's Chop House in Tulsa Ok, Jeff Ruby's in Nashville, Sir Loin's Inn in North Little Rock, Taylor's in Dumas Ar are a few that come to mine. All of those were expensive and some of them are no longer open.

[MUSTANG]

Riley's bar and grill in Iola Kansas. or the cattlemen's club in battle mountain Nevada. Both had a good ribeye twenty or so years ago. If you asked for rare at the cattlemen's club you better want Rare . In my memory those two were close to perfect, but It may have had more to do with those particular days being over'

I would have to 2nd the Cattlemens Club in in Battle Mountain used to serve one fine steak!!

[abunaitoo]

Many, many, many years ago, we had a real Kobe steak house here.
Was a little expensive, and kind of small, but it just melted in your mouth.
These days you can't find a place that doesn't overcook a steak.
gooberment rules here.
So the best steak now is costco rib eye cooked at home over the grill.

[BamaNapper]

If I had to choose it would be the NY Strip from Seven Stars Inn, Pottstown PA. Very memorable. Almost 2 lbs as I recall and done to perfection. (easier to hit perfection @ 2" thick) I highly recommend the restaurant.

I've had good steaks from a number of restaurants, but I almost never order one anymore. Don't get me wrong, I like a good steak. But I can usually do better over charcoal in the back yard with a steak of my choosing from a trusted butcher. Also, I ate too many meals in restaurants working customer sites all over the country. Restaurants are now more tolerated than enjoyed.

[Thumbcocker]

Backstrap from a mature white tail doe. Salt free meat tenderize, garlic, fresh ground black pepper, wrapped in bacon cooked over lump hardwood charcoal.

[Petrol & Powder]

Notice how most of these memories have more to do with:
Where you were
What you were doing
&
Who you were with ....than the actual meal ?

[MostlyLeverGuns]

Ribeye and tenderloin from a young cow elk, medium rare, sauteed in butter in black iron frying pan.

[MT Gianni]

In or about 1974 I ate often at La' Forchetta in Mar Del Plata, Argentina. Best steaks I ever came across. I have had some good Montana beef since then and had a great steak in Puerto Iguazu, Argentina. I have also had some great cowboy fondue, t-bone on a pitchfork in hot oil in a milk can, but those in the mid 70's rank on top. Dinner was usually about $1.50 US and I was sure to tip at least that much.

[quilbilly]

The best beef steak I ever had was in a restaurant in Caliente, Nevada. We haven't been through here since and I don't know if it is still there. The beef was Nevada range fed beef. It was a little tough because the steer had to work for a living but the flavor was out of this world. I used to raise bison and killed my share of elk but that beef was better.

[MUSTANG]

The best beef steak I ever had was in a restaurant in Caliente, Nevada. We haven't been through here since and I don't know if it is still there. The beef was Nevada range fed beef. It was a little tough because the steer had to work for a living but the flavor was out of this world. I used to raise bison and killed my share of elk but that beef was better.

I've had a lot of good Mex cooking in Calinete; but don't remember ever even seeing a Steak in the Cafe's there. Next trip in the area I'll LookSee what they have (but the community is shrinking).

[375RUGER]

Ribeye and tenderloin from a young cow elk, medium rare, sauteed in butter in black iron frying pan.

I remember at about 15yo my first bull elk steak, man it was good. A good bear medium rare is hard to beat though.

If y'all want a good beef, Click's Steakhouse in Pawnee, OK.

[super6]

Gotta cold smoke that rib eye first than sear it shut! I use old worm wood from the woods flora.

[jonp]

Mormon Lake Lodge Steakhouse about 30min from Flagstaff, AZ

[mattw]

Best at home... I slow smoke them and then pull them onto a 600-650 degree grill for a slight sear. They other great option is sear the hot and fast and leave the center about 75-80 degrees. We always raised beef, for good beef now I go the the country butcher shop up the road and never get anything less than 1.75 inches thick. I have to butterfly the wifes, she will not eat blue rare.

[txbirdman]

Perini Ranch in Abilene, Texas