Birthday tomorrow, steak house here I come

[BengalMan]

Well tomorrow is my birthday and I'm on the road for work so I'll be having my birthday dinner with one of my customers tomorrow. Debating between Mortons, Ruth Chris, and Shula's. I've been to Mortons many times and love their double cut filet, however I've never been to Ruth Chris or Shulas. I'm also debating on getting a different steak other than a filet. Can anyone shed some light and give a recommendation on a good strip or ribeye at any of the places above?

On another note, I'm taking the wife to NYC for Memorial Day Weekend. Made reservations at Peter Lugars in Brooklyn, can't wait to get my hands on their "Steak for two". I've heard it's down right unreal.

[massphatness]

Not familiar with Shulas. Love Mortons. Needed to take a break from Ruth's Chris because everything they do is sauteed inabout a pound of butter. It's TOO buttery after a while. Still, if you've never been, you have to try it once. Just don't touch the plate when they serve your steak because it's like 4,000 degrees or some crazy temp.

Happy Birthday!

[DougBushBC]

Find a good locally owned steakhouse, honestly the chains are terrible... The meat they use is sub-par to increase their margins. I don't know any in Cinci, but def look for a great local steakhouse.

[BengalMan]

there are quite a few in Cincy, Jeff Ruby has the best steaks in town, 100x better than the chains in my eyes, haven't been able to find a good one up here yet though when I travel.

[MedicCook]

I have only been to Mortons of the 3 you mentioned. If you go to southern Maine let me know. I can recommend something for you.

[bigloo]

Stay away from Shula's. Rip off and not good at all. I prefer Ruth Chris but as stated here, look for the top local steak house. Happy Bday buddy:)

[GodOfFire]

I love Ruth Chris and would definitely their Ribeye, every time I have one I lone for a good full flavored cigar afterwards and a nice cup of coffee. I agree the butter could get to be a bit much however, it's not old for me just yet.

I do not recommend the cowboy cut ribeye. I prefer the boneless ribeye. Also at Ruth Chris get the sweet potato casserole. I was hesitant on this when I first heard about it but it is fantastic!

[BMTA]

Enjoy your birthday steak! Here in Dallas I'm a groupie for Bob's Steak & Chop!

[BigCat]

I had a porterhouse the size of my head at the Capital Grill, which is inside Somerset Mall in Troy. It is expensive - probably paid $45 for the steak - but it was outstanding. Plus it is cigar friendly in the bar area. I haven't been to either of the ones you have suggested or I would weigh in there.

[68TriShield]

Ruth's Chris' Rib Eye is darn tasty imo.

I do stay away from the chains whenever possible though.
We have a long time family run Steak House locally here that we like.

[Texan in Mexico]

Well today is now your b-day so Happy Birthday first of all!

Second, I have been to the three and it sounds to me as if you are in Miami the Morton's is by far the best in my opinion.

Chris's is okay but doesn't compare to the better steakhouses IMO like Capital, S&W, etc... Morton's does!

If you are indeed in Miami the S&W down off of Collins is very nice and they have a real nice outside bar area where I have smoked many a cigar with clients. Real nice view of the channel heading out of the Port of Miami as well.

As for which cut? That all comes down to your likes and dislikes right?

The rib-eye is good and I got to tell you the Tuna Steak is excellent there.

Enjoy and let us know which one you end up at!

[Smokin Gator]

I've been to all three and prefer Morton's. I had the ribeye there once, but they cook such a good black/blue filet I have a hard time not getting that.

[TripleF]

Never been to any of those places, but hope you have a Happy Birthday today!! :tu

[Mr.Maduro]

?

On another note, I'm taking the wife to NYC for Memorial Day Weekend. Made reservations at Peter Lugars in Brooklyn, can't wait to get my hands on their "Steak for two". I've heard it's down right unreal.

Peter Luger's Porterhouse is by far the best, best, best, steak I've ever had! I'm not just saying that because its only a 5 minute ride from my house, but something made you pick Luger's out of all the steak houses in NYC.

You won't be disappointed. Everyone who loves steak should make a point of eating there at least once. The one in Brooklyn....the Long Island one is good, but Brooklyn is the original and a little bit better. They probably won't give you a menu unless you ask for one. The waiters all have been there for years and assume that the patrons have been there before or already know what they want.

My standard order each time I go with my wife is...

Tomatoes & Onions..... trust me..... put some of Lugers steak sauce on these monster slices and you're in heaven.

Steak for 2... medium (it will come med-rare)
Creamed Spinach
Home Fries

Apple Strudel with their home made whip cream!

Also if you like beer, try their dark house beer! :tu

[GreekGodX]

Ian you should check out Capitol Grille at somerset. Amazing lambchops if you want to try something completely different. Otherwise they have great aged meats...

Some other local places in Michigan are Larco's and the Rochester Chophouse.. Both have a wide variety of cuts that are great. Larco's recently have been doing more fused cuisine. I tried tenderloins with mushroom ravoli and seared tuna, really good..

[ucla695]

It has been some time, but I've enjoyed Morton's and Ruth's Chris. However, there are other steak houses in LA where I prefer to eat. I imagine there are some great places around you. Anyway, have a great time and be sure to enjoy a nice cigar after dinner.

[BigCat]

Well, so where did you go and how was it? Hope you had a great steak and smoke!

[BengalMan]

Ended up hitting up Capital Grille in Troy which was very good. They had a great wedge salad, filet was very good and their lobster mac n cheese was amazing. All in all an excellent meal.

[BigCat]

Sounds awesome. Glad to hear you enjoyed it :tu

[themoneycollector]

Sounded yummy. I'm a bit partial towards Brazilian Steakhouses (note to stomach: stop grumbling, my bday is too far away).

BTW happy belated B-day!

[DougBushBC]

Next time try something other than the Fillet. In general, the Fillet is going to have the absolute least flavor and really only brings tenderness and blandness to the party.

Try a nice strip steak, or a ribeye, or do my favorite, the end-cut ribeye (that with the Kernel of fat and the HUGE cap).

(fyi, I sell high end steaks to hotels and restaurants for a living, its kinda my expertise!)

[Smokin Gator]

Ian talking about steak yesterday got me hankering. Picked up a whole tenderloin. Sliced some nice 2 1/2 inch thick steaks and cooked them to a perfect black and blue. Just had a simple baked potato, steamed broccoli, and salad as sides.

Thanks for the idea brother!!

[dubnick]

FWIW Peter Luger's Au Gratin Potatoes are absolutely AMAZING!!!

[BengalMan]

Next time try something other than the Fillet. In general, the Fillet is going to have the absolute least flavor and really only brings tenderness and blandness to the party.

Try a nice strip steak, or a ribeye, or do my favorite, the end-cut ribeye (that with the Kernel of fat and the HUGE cap).

(fyi, I sell high end steaks to hotels and restaurants for a living, its kinda my expertise!)

I'll be having Peter Lugars "steak for 2" next weekend when I'm in NYC. Can't wait!

[Parshooter]

Next time try something other than the Fillet. In general, the Fillet is going to have the absolute least flavor and really only brings tenderness and blandness to the party.

Try a nice strip steak, or a ribeye, or do my favorite, the end-cut ribeye (that with the Kernel of fat and the HUGE cap).

(fyi, I sell high end steaks to hotels and restaurants for a living, its kinda my expertise!)

I've always been a fillet man, and I've always known that the other cuts have more flavor, but don't like the stuff that can't be chewed. Going for a nice steak tomorrow and I think I'll try something different (gonna floor our server to hear me NOT order a fillet). Thanks for the nudge.

[dubnick]

Try a Flat Iron... One of my Favs

[DougBushBC]

Dubnick is right, there is some GREAT flavor in some of the "Non-middle" meats. Fillet, Strip, and Ribeye (and their derivatives eg T-bone, KC Strip, Porter, Cowboy... list goes on) are not the end-all be-all in the steak world. The true flat-iron (which is cut from the shoulder clod and has a seam of grissle in the middle) is delicious, but for my dollar, the best buy is the Hanger Steak (or Onglet as the Frogs call it). It has immense flavor. Make sure you get a clean one if you are buying it to cook yourself, since it is really difficult to clean and some stores sell it with all the junk on it.

A great steak frites made with hanger and a nice Bordeaux sauce over some yukon gold fries is heaven on earth.

[ActionAndy]

Dubnick is right, there is some GREAT flavor in some of the "Non-middle" meats. Fillet, Strip, and Ribeye (and their derivatives eg T-bone, KC Strip, Porter, Cowboy... list goes on) are not the end-all be-all in the steak world. The true flat-iron (which is cut from the shoulder clod and has a seam of grissle in the middle) is delicious, but for my dollar, the best buy is the Hanger Steak (or Onglet as the Frogs call it). It has immense flavor. Make sure you get a clean one if you are buying it to cook yourself, since it is really difficult to clean and some stores sell it with all the junk on it.

A great steak frites made with hanger and a nice Bordeaux sauce over some yukon gold fries is heaven on earth.


Very true. I also love grilling flank steak and slicing thin across the grain.

[okieRob]

When I was in DC about a month ago I took a co-worker to Fogo de Chao. He is still raving about it (I had been before). If you have never done the Brazillian steakhouse thing you may want to give it a try. It is a little pricey but it is a carnivore's dream. (I think it was like $130 after tip for the two of us.)

- Rob

[ucla695]

I'll be having Peter Lugars "steak for 2" next weekend when I'm in NYC. Can't wait!

My mouth is watering just thinking about it. :dr

[DougBushBC]

When I was in DC about a month ago I took a co-worker to Fogo de Chao. He is still raving about it (I had been before). If you have never done the Brazillian steakhouse thing you may want to give it a try. It is a little pricey but it is a carnivore's dream. (I think it was like $130 after tip for the two of us.)

- Rob

Fogo, and any other GOOD brasilian style steakhouse, uses some very unique cuts, but still of good quality. I know that they usually use what is called Flap Meat or Bottom Butt, which is flavorful but tough if you don't cook it right. When I go to the Brasillian steakhouses near my, I usually stick to the Lomo (tenderloin tails) or the Churasco (skirt steak).

[MadAl]

Re: Ruth's Chris; I don't like butter on my steak. It is the style of the restaurant to prepare it that way. If you're like me, ask that they skip the butter.