the best porterhouse i've ever had was at John Thomas Steakhouse in Ithaca, NY at - perfect cut of meat, medium rare, the best crust (just kosher salt and black pepper) and the most tender, juicy meat inside - i can't wait to go back!!
i would definitely say honey from the union square greenmarket - it is the perfect addition to tons of things that affect my everyday cooking - makes the dijon dressing w/ shallots and fresh herbs that much sweeter, or cuts the spice/heat in sauces/marinades when I use different types of chilis - obviously it's great for a snack too
And the winner is ... peekpoke!
Any churrasceria is fantastic. But we do great steaks on the grill at home. Grilled medium served with twice-baked potatoes and creamed spinach. Yummy!
The rib-eye at Mastro's. Mmmmmmmmm.
Hands Down...Carl's Chop House...a Detroit landmark where blue ribbon awards abound for aged prime beef.
I always order small portioned sides--salad w/Roquefort dressing,grilled veggie,plain butter only baked potato, and bone-in rib eye,medium rare w/ sauted mushrooms.
Actually, when in steak heaven, I aim to focus on the meat! Any other acoutrements and dessert are unnecessary.
Peter Luger -Porterhouse for Two, medium rare. Perfection!
I will also say I'd prefer a steak on the grill any day. My dad used to grill angus steaks and we'd eat them with sweet corn we'd picked up that day. The best summer meal!
peter luger's, although del frisco's bone-in ribeye is a close second. for a more non-traditional steak, chaya makes a rather tasty ribeye with peppercorn sauce.
but i'd take a charcoal grilled steak made at home, eaten outside on the patio with good friends over the priciest steakhouse.
Wow - a lot of the ones that I enjoy have been mentioned. I don't travel like I used to, but I will say that my favorite steak place is my backyard.
A decent cut of meat and depending on the mood, marinated in a tumbler and tossed into a "green Egg" going full bore (+/- 800F). Has the advantage that I can have a few martinis and not worry about driving. I once catered my sons little league practice whice also had two father's who were the "premiere" chefs for the immediate area - they were begging for the steak recipes....
The 12 oz strip steak at the Palm is my favorite at the moment. I eat it with a W. Coast Gigi salad, the Half and Half (a mix of cottage fries and fried onions), and creamed spinach. For dessert: a huge slab of carrot cake large enough to share with my dining companion. The best...
Favorite steakhouse: Ray's the Steaks in Arlington, VA. The decor is non-existant and no reservations are taken. And if you want to get in during the week you probably would get in with only a 20-30 minute wait and on the weekends it'll more than likely be more like 45-60 minutes. The reason is that the steak is so superb.
What I order: For an appetizer, it's almost always the Scallops with Diablo sauce. Perfectly seared and served with caramelized onions and a nice spicy, tangy diablo sauce. A very close runner up is the crab bisque.
For the steak: If I'm hungry, then it's the cowboy, typically with some blue cheese. If I'm not quite so hungry then it's usually the hangar steak. Both come perfectly prepared with a slightly crusty, caramelized outside and a butter soft inside. Both are easily the best steaks I've ever eaten.
Dessert: Always the key lime pie. Crumbly graham cracker crust and a lovely tart pie without too much sugar. The GF always gets the mousse (white chocolate or dark chocolate, depends on what they are making that night).
The best part: Also one of the cheapest steakhouses in the DC metro area. Wines are $10-$15 over retail for an interesting list that matches well with the steaks. The steaks themselves are around 2/3 or a bit less of the price of a similar steak at the other steakhouses in town, and they would not be nearly as well prepared.
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