What Restaurant Makes The Best Steak On The Planet

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What restaurant makes the best steak you've ever tasted.

Personally I'll have to go with Ruth Chris. They bring it sizzling to your table.
They have them nation wide but I like the one in Irvine, CA.

What say you?
  • Profile picture of the author KimW
    Never been to a Ruth Chris.
    Have heard a lot about them,but have been told to expect to pay $100 for a meal for two.
    I don't think I have paid that much for a meal since Prom Night.
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  • Profile picture of the author realpph
    I agree, Ruth Chris is amazing!
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  • Profile picture of the author elliec
    I'm with you Niche Man, Ruth's Chris....hmm or maybe the Palm. Something about Ruth's Chris though with that sizzling strip steak. And have you tried the cajun shrimp starter? It has been a few years since I have had the pleasure but you've got me reminiscing! I hope my niche sites do well in the coming months so I can celebrate!
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  • Profile picture of the author JennSpencerIM
    I don't eat meat but Big Jason Henderson raves about this place: craftsteak las vegas style - craft restaurants
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  • Profile picture of the author Audrey Harvey
    Flintstones. The best steak, and you can cook it to your liking on a hot stone on the table. Couple it with a nice Shiraz, and I'm happy.
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  • Profile picture of the author whateverpedia
    Without sampling steaks in every restaurant on the planet, it's impossible to say.
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    • Profile picture of the author derekwong28
      I don't like Ruth Chris at all, I prefer Lawry's prime rib. There is also Ed's Warehouse in Toronto. But the best tasting steaks are likely to be the ultra expensive Kobe beef steaks served by Japanese and other high ended steak houses. Failing that, Wagyu beef is very tasty too but less expensive.

      I paid almost $100 for a dinner for one at Ruth Chris. It was the most expensive meal I have paid for a long time, it is usually only $4 to $20 for me. I didn't find the steak particularly good. I just didn't like the atmosphere at all. I spoke to a Chinese waiter in Chinese and got a reply in broken English. For God's sake, this is a Chinese city, if you stand your own language then emigrate to another country. I can't stand this sort of snobbery in Hong Kong. Ruth Chris is a Grade F for me.
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      • Profile picture of the author Thomas
        Originally Posted by The Niche Man View Post

        Re: What Restaurant Makes The Best Steak On The Planet
        Originally Posted by The Niche Man View Post

        ...Ruth Chris.
        Originally Posted by elliec View Post

        ...or maybe the Palm.
        Originally Posted by JennSpencerIM View Post

        Originally Posted by Audrey Harvey View Post

        Flintstones.
        Originally Posted by derekwong28 View Post

        ... Ed's Warehouse...
        I've never even heard of any of those places. Ergo, they can't be the best on the planet.
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        • Profile picture of the author ThomM
          I'm with Tommy on this one.
          But the best tasting steaks are likely to be the ultra expensive Kobe beef steaks served by Japanese and other high ended steak houses. Failing that, Wagyu beef is very tasty too but less expensive.
          I'd like to just see a Kobe steak in person. If I had the opportunity to eat one, I'd probably be to excited to be able to
          Never heard of Wagyu beef, but I'll be looking into it.
          There's one active farm left near me and the guy raises Angus cows.
          He's been doing it for around 30 years now and he has a butcher come to his place to process the cows when he kills one. Very small operation and excellent quality beef.
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          • Profile picture of the author Kevin AKA Hubcap
            I don't mean to brag *but* I can grill a pretty mean steak. Usually that's what I prefer but there are a couple of places I've been too that had good steaks.

            Charlie's Steak House in Orlando, FL and Mesquite Charlie's in Pensacola, FL.

            I would like to try a Kobe beef steak though.
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          • Profile picture of the author derekwong28
            Originally Posted by ThomM View Post

            I'm with Tommy on this one.

            I'd like to just see a Kobe steak in person. If I had the opportunity to eat one, I'd probably be to excited to be able to
            Never heard of Wagyu beef, but I'll be looking into it.
            There's one active farm left near me and the guy raises Angus cows.
            He's been doing it for around 30 years now and he has a butcher come to his place to process the cows when he kills one. Very small operation and excellent quality beef.
            Kobe beef is made from Wagyu cattle but may involves cruelty to animals. The cattle is kept confined in a small pan, fed beer, and massaged with beer everyday. So that the muscle is made as soft as possible. This was the tradditional method but nowadays, it is supposed to be more humane.

            This is distinct from Kobe styled beef in the U.S. but even that is more expensive than the usual beef.

            "The massive increase in popularity of Kobe beef in the United States has led to the creation of "Kobe-style" beef, taken from domestically-raised Wagyu crossbred with Angus cattle, in order to meet the demand. Farms in America and Britain have attempted to replicate the Kobe traditions, providing their Wagyu herds with beer. U.S meat producers claim that any differences between their less expensive "Kobe-style" beef and true Kobe beef are largely cosmetic. The cattle are fed American and/or British grass and grain, which is different from the more expensive Japanese feed.Cuts of American "Kobe-style" beef tend to have darker meat and a bolder flavor."
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            • Profile picture of the author ThomM
              Originally Posted by derekwong28 View Post

              Kobe beef is made from Wagyu cattle but may involves cruelty to animals. The cattle is kept confined in a small pan, fed beer, and massaged with beer everyday. So that the muscle is made as soft as possible. This was the tradditional method but nowadays, it is supposed to be more humane.

              This is distinct from Kobe styled beef in the U.S. but even that is more expensive than the usual beef.

              "The massive increase in popularity of Kobe beef in the United States has led to the creation of "Kobe-style" beef, taken from domestically-raised Wagyu crossbred with Angus cattle, in order to meet the demand. Farms in America and Britain have attempted to replicate the Kobe traditions, providing their Wagyu herds with beer. U.S meat producers claim that any differences between their less expensive "Kobe-style" beef and true Kobe beef are largely cosmetic. The cattle are fed American and/or British grass and grain, which is different from the more expensive Japanese feed.Cuts of American "Kobe-style" beef tend to have darker meat and a bolder flavor."
              Already found a supplier for the 'American Wagyu'
              What I found interesting is I was reading where they said Americans don't like real Kobe or Wagyu because of the excess(?) marbling. Those American Wagyu has less of it.
              Apparently they didn't ask everyone cause I know a bunch of people that would kill for a real Kobe or Wagyu steak.
              I did find a source online where you can get 4 8oz. Flat Iron steaks for $79.
              They are the American Wagyu, and I got to admit they look melt in your mouth good.
              Info on Flat Iron Steaks Flat iron steak - Wikipedia, the free encyclopedia

              If you have never had a Flat Iron steak, you should give it a try. It's one of my top steak choices along with Skirt Steaks.
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              • Profile picture of the author derekwong28
                Originally Posted by ThomM View Post

                Already found a supplier for the 'American Wagyu'
                What I found interesting is I was reading where they said Americans don't like real Kobe or Wagyu because of the excess(?) marbling. Those American Wagyu has less of it.
                Apparently they didn't ask everyone cause I know a bunch of people that would kill for a real Kobe or Wagyu steak.
                I did find a source online where you can get 4 8oz. Flat Iron steaks for $79.
                They are the American Wagyu, and I got to admit they look melt in your mouth good.
                Info on Flat Iron Steaks Flat iron steak - Wikipedia, the free encyclopedia

                If you have never had a Flat Iron steak, you should give it a try. It's one of my top steak choices along with Skirt Steaks.
                It seems that the flat iron steak is a type of cut that can be from Wagyu, Kobe or any other cattle. I have not heard of this cut before but will look out for it. My own preference is roasted prime rib but it is rather rare in Hong Kong and the quality and price vary greatly as well.

                I am sure almost all the Wagyu and Kobe Beef in Hong Kong are from America or Australia. Japan would be just far too expensive. I have tried Wagyu sirlion and ribeye and is definitely much more succulent and sweater than the usual. I have only tried Kobe beef in a Japanese style hotpot (Shabu Shabu or sukiyaki) and is again much more tender and juicier than normal beef. Luckily, I was invited and so I didn't have to pay the bill that time!
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                • Profile picture of the author ThomM
                  Originally Posted by derekwong28 View Post

                  It seems that the flat iron steak is a type of cut that can be from Wagyu, Kobe or any other cattle. I have not heard of this cut before but will look out for it.

                  I am sure almost all the Wagyu and Kobe Beef in Hong Kong are from America or Australia. Japan would be just far too expensive. I have tried Wagyu sirlion and ribeye and is definitely much more succulent and sweater than the usual. I have only tried Kobe beef in a Japanese style hotpot (Shabu Shabu or sukiyaki) and is again much more tender and juicier than normal beef. Luckily, I was invited and so I didn't have to pay the bill that time!
                  Flat Irons are usually way less expensive then other cuts also.
                  The deal with marbling is it's where the flavor and tenderness comes from.
                  Problem is most people here in the US anyways look at a well marbled steak and think it's to fatty:rolleyes:
                  The flat iron steak may be known as an oyster blade steak in your neck of the woods. In fact even here I normally find them labeled as a blade steak or top blade steak.
                  Another problem I've found here in most eateries is they usually have either a sirloin or strip steak and that's all for steaks.
                  You have to go to a real steak house to get the good stuff.
                  Personally I wouldn't feed a sirloin to a dog, worst steak going.
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                  Life: Nature's way of keeping meat fresh
                  Getting old ain't for sissy's
                  As you are I was, as I am you will be
                  You can't fix stupid, but you can always out smart it.

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              • Profile picture of the author Bill Farnham
                I went to a Kobe steakhouse in Kobe once and my Japanese friends were eating tripe while I enjoyed the great Kobe beef.

                When I asked one of them why they were eating tripe instead of eating the beef he said the beef was "too chewy".

                I was thinking to myself "wtf?" :p
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  • Profile picture of the author webpromotions
    Definitely Bern's Steakhouse in Tampa, FL.
    Although having to wear tie to eat steak isn't my kinda thing.

    As far as chain places - Longhorn. Outback kinda place. Pretty cheap...and casual.
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