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Post by sugarcane on Sept 5, 2009 5:44:33 GMT -5
Porter's wins hands down. It ranks highest in flavor, tenderness, and overall quality.
Hennen's is a close second. I do love Beranaise sauce with my meat and the filet was tender. However, it didn't have the natural flavor of a Porter's Peppercorn filet.
St. John's was tender but also lacked flavor.
After the above three, no other restuarant in the downtown area even gets a mention. They pale in comparison.
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Post by bret on Sept 6, 2009 12:20:14 GMT -5
My experience has been that the best steaks in town are cooked on my back porch on Saturday nights.
I used to enjoy eating out and ordering steak, but since I started grilling them myself I find that anything I get at most places is a disappointment. Even the steaks at Outback (one of my favs) don't seem as good as they once did, and the baked potatoes just get smaller and smaller.
I haven't tried the places you mentioned, however, as they are a bit above my pay grade.
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Post by bignana on Sept 6, 2009 17:26:52 GMT -5
My experience has been that the best steaks in town are cooked on my back porch on Saturday nights. I used to enjoy eating out and ordering steak, but since I started grilling them myself I find that anything I get at most places is a disappointment. Even the steaks at Outback (one of my favs) don't seem as good as they once did, and the baked potatoes just get smaller and smaller. I haven't tried the places you mentioned, however, as they are a bit above my pay grade. I know where you live and I just might show up some Saturday night begging.
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Post by misinglink on Sept 6, 2009 19:22:31 GMT -5
I have heard so much pro and con on Porters!! I guess I will have to try it!
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Post by wheels on Sept 6, 2009 22:34:14 GMT -5
My experience has been that the best steaks in town are cooked on my back porch on Saturday nights. alas, i wish i could say the same. my steaks are ok, but they don't compare to a filet from porter's. i guess i need more practice.
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Post by sugarcane on Sept 7, 2009 18:10:04 GMT -5
I haven't tried the places you mentioned, however, as they are a bit above my pay grade. There's your problem. Outback? Are you kidding me? No wonder you would rather eat them at home.
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Post by sugarcane on Sept 7, 2009 18:11:23 GMT -5
My experience has been that the best steaks in town are cooked on my back porch on Saturday nights. alas, i wish i could say the same. my steaks are ok, but they don't compare to a filet from porter's. i guess i need more practice. Keep practicing. Let us know when you think you've got it. ;D
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Post by 502blue on Sept 8, 2009 6:57:42 GMT -5
I had heard so many things about Porters also. Finally got a chance to go eat there, and was disappointed to say the least. I had better steaks elsewhere. This was my only trip there, so maybe a second trip would prove different, who knows.
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Post by whitedove on Sept 8, 2009 7:21:35 GMT -5
My brother makes the best steaks...bar none!! He has a huge BBQ and grills them to perfection. His chicken is a masterpiece. He's quite the chef.
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Post by manlyman on Sept 8, 2009 7:30:16 GMT -5
I have to agree with Bret on this one. The steaks that are grilled in my backyard are far superior to any I have had locally. I grilled steaks yesterday. NY strips. Grilled to my definition of perfection: halfway in between medium and medium rare.
I have had a pretty good steak at Ruth Chris Staekhouse in Dallas and very good steaks at Charlies Steakhouse in Orlando and Tampa. They are VERY pricey though.
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Post by Laura Rice on Sept 8, 2009 9:14:03 GMT -5
My husband grills the best ribeye ever in my opinion. And his smoked chicken is to die for!
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Post by sugarcane on Sept 8, 2009 9:18:27 GMT -5
Ribeyes and strips are fine but I prefer a leaner cut, filet mignon. Those are easy to screw up on the grill because they are so thick. Luckily, I prefer mine still moo'ing so it makes things easier on the chef.
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Post by Diremaker on Oct 2, 2009 14:04:55 GMT -5
It is a lot more of a challenge to make a cheap cut taste decent than a filet, ribeye or strip, but I have found that there are some pretty good marinades that do nicely. Get a regular sirloin or flank steak and marinade it in the Weber's Peppercorn marinade. Makes for a surprisingly tasty and inexpensive dinner.
I also have to agree with Bret. I've eaten at Porter's, but I prefer the ones I do myself. An especially fantastic way "grill" a steak is get a cast iron skillet minus the handle and set it directly on hot and ready coals. Then use cajun blackening (see below), and place the steak directly on the red hot pan for about 45 seconds to a minute per side. Perfect rare to medium rare with a beautiful sear. BTW, if you like your steak anything past medium rare, save yourself the money and buy hamburger.
Cajun Blackening Spice 5 tsp. paprika 1 tsp. dried oregano 1 tsp. dried thyme 1 tsp. cayenne pepper 1/2 tsp. black pepper 1/2 tsp. white pepper 1/2 tsp. garlic powder
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