Best Chicago Steak?

[sully99]

I'm with Aux. I never order steak in a restaurant because the steaks that come off my kamado are pretty badass.

[Absyne]

I'm in the same boat with cooking my own. Though I've eaten at Mortons and it was good. But I'd say for the price, cooking your own is the way to go. If you want a good steakhouse experience, then I'd suggest Mortons near Rush St. Awesome entrance, good old school Chicago Mob type vibe, just be prepared to throw down some serious cash, and definitely try the lobster bisque!

[bapentec]

Worked at Gibsons for 5 plus years. I currently work at Gene and Georgettis. Wife works at Sam And Harry's Steakhouse before that she worked at the Ritz Carlton. Most local (Chicago and Burbs) use the same purveyors or off shoots of the same meat yards. All are prime, and almost all are wet-aged. To me a lot has to do with the preparation or seasoning and cooking style of the steaks. Infrared Broilers are in my humble opinion the best way to properly sear a steak even without seasoning at all and provide a beautiful crust...Gibsons seasons well and sears even better....GandG...sears well but doesn't season at all.....Sam and Harry's seasons heavy and sears decent. Honestly....I eat steaks at home...It really has to do with your preference on seasoning and sear. I gotta go with Gene And Georgetti's for obvious reasons...Ruth Chris is a family favorite as well.

[coyote]

I know its just a tad outside the City technically, but i still think of it as the City. Toms in Melrose Park, great Steak, great salad , great potato and you just might still see some Mobsters there......i know i used too.

[Rambler]

I'm still trying to wrap my head around all this steak stuff on a fishing site...

Basically I'm with Aux. Best steaks are ones that come off my grill - especially when my kid comes over & does it all. After that I'm with tim - Tavern on Rush is great especially if you fit into the clientele - born in the 1st half of the last century like me. I've heard good things about Tom's from folks who know - I drive by there all the time & always think about it.

And like McChou I don't get all the hype about Ruth's Chris. Ate at one in CT a few years back & was thoroughly unimpressed.

[ffishman]

Anybody else amazed at how the price of steaks has risen? I used to order steaks all the time, now, not so much. One local restaurant we go to took them off the main menu altogether. They made up a special "steak" menu because the prices got so high.

[Rambler]

The question is, is it because the cost of raising beef cattle is going up? Or is it due to the inelastic pricing model?

Last year I saw a post from an old friend on another site. He's in the restaurant business & he commented on why eggs were so expensive. It was due to the bird flu that caused so many chickens to be killed. It doesn't seem we've had anything similar in the cattle business. So I'm guessing it's inelastic pricing.

[Zenfish]

The most recent price increase was "justified" by that high oil price we had for a few years which supposedly pulled away corn feed from cattle and shifted it to ethanol production. Oil price has dropped for some time now but the increased pricing that restaurants passed to customers are still there. We're in an energy glut! It's all about the psychology of what "normal" means to the mass population. These high beef prices have normalized and we're all suckers. Not to mention that high end steak joints don't source corn fed beef. Grass fed is what we eat at the restaurants we've been listing on this thread.

[Darkstar72]

I'm still trying to wrap my head around all this steak stuff on a fishing site...

Hehehhe...well Rambler, not everyone ice fishes and we gotta talk about something!

[ffishman]

Hey, at least were civil here. I've been on other sites and this time of the year things can get nasty.

[HnG]

Im with Aux on this one. Some nice cuts of Elk or even squirrel can be unreal if done right on grill. Much rather hit the butcher
to see whats on the chopping block then take it back home to the grill.

[bapentec]

Hey, at least were civil here. I've been on other sites and this time of the year things can get nasty.

absolutely!

[Brett]

Morton's Steakhouse is amazing along with Ruth's Chris which is by far the best. Usually go there once a month. for Brazilian steakhouse I do love Fogo de Chao but with only one location its pretty much a pain to go there. Texas de Brazil is my favorite of the Brazilian steakhouses. Also if you love Prime Rib you can check out Golden Steer very nice "hole in the wall" restaurant.

+1 on Golden Steer, in Forest Park on Roosevelt Road. Totally mobbed up like then red scene from Goodfellas. And yes, you absolutely want the french onion soup, even though sometimes they make it seem complimentary and charge for it.

[Ryguy83]

I have eaten at many of these places above. My favorite place is Mastro's. Not only are their steaks off the chart but their lobster mash potato's are

If you want an amazing cajun ribeye on the cheap --- Al's Charhouse

[SeamonDemon]

Bennys chop house is fire. 55 day Dry aged steak is where it's at

[DPMike]

The Mrs and I had a giant ribeye for 2 at The Grillroom Chophouse & Wine Bar before seeing Beautiful, this winter. Steak and play were excellent.

[Brett]

Definitely in with the DYI guys on this one. Get yourself some prime capsteak from Costco and devour it unceremoniously from a cast iron pan in your back yard. If your going to go the formal route I can't drop any names that aren't posted above, but I hear places in Vegas will just keep steaks in a sous vide of clarified butter at 110, then sear to order. I'd go out and try that if anyone does it here.

[DPMike]

Gone but not forgotten, Barney's Market Club. Best steaks that I've ever had.

https://www.chicagotribune.com/lifestyl ... story.html

[choupiquer]

Definitely in with the DYI guys on this one. Get yourself some prime capsteak from Costco and devour it unceremoniously from a cast iron pan in your back yard. If your going to go the formal route I can't drop any names that aren't posted above, but I hear places in Vegas will just keep steaks in a sous vide of clarified butter at 110, then sear to order. I'd go out and try that if anyone does it here.

Got a retired exec chef buddy that dry ages nice beef loins and strip roasts then does that sous vide thing, then sears them on the charcoal grill. A labor of love, but incredibly delicious. I'm going to mention the clarified butter to him.

[noraaustin72]

Fogo de Chao is a good place, must go there.

[DasGoby]

Since we are headed to the keys tomorrow we opted to do our big dinner on Christmas Eve. Since it is just the 4 of us we opted for some special steaks. 16oz, 2 inch thick, bone-in, prime filet mignon. Sous vide at 123 and finished seared on a cast iron skillet with butter.

I’ve been fortunate enough to eat at a lot of high end steak places. This cut at Ruth Chris is my favorite of all time and I’ve been using the sous vide with various cuts at home for a while with great results. This was the first time though that I think I’ve equaled the best of the high end steak houses.

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[badger75]

Super nice meal! My mouth is watering....