Best Chicago Steak?

[JasonN]

Where's the best steak in Chicago?

I've had Wildfire, but never Gibson's or Gene & Georgetti's or any of the other famous Chicago steak houses. Want to make a point to do this.

[BrookfieldAngler]

I'd have to say Chicago Cut Steakhouse. The prices aren't for the faint of heart but the food is phenomenal. My favorite steak in the place in the Chicago Cut Bone-In Fillet. That thing literally melts in your mouth and has such an amazingly rich flavor to it.

[Handler]

Unless you are going for the scene, I'd skip Gibsons. Chicago Cut is very good as are others.

Alternatively, cheapskates can find 3 filet mignon sliders at Morton's on their Bar Bites menu for only $6. Their mini prime chesseburger Sliders are also 3/$6 and are the best burgers I've ever had...and I've probably ordered them about 100 times.

Bottom line is there are plenty of top flight steaks in chicago. Between the 5-10 best steak houses it really comes down to the execution of the steak you ordered.

[mplant1]

I hear that if you like meat, fogo de chao is the place

[DasGoby]

I agree with Handler. It largely comes down to execution, service, and ambiance. I used to like 'Nine' because you could get top flight steaks but also more inventive cuisine but I think its gone downhill some.

Fogo de chao is good but its a different type of place.

[Handler]

Fogo de Chao is great to all you can eat gorge, but not nearly as good as a true steakhouse. There's several other brazilian steak houses downtown with the same concept.

[Theshocker1293]

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.

[JB]

Lol never thought I would see Gibsons and Sizzler in the same response. I think there are a few sizzlers still out there, not sure where tho.

[lagoonguy]

Don't know which is the best, but I've been to Morton's and Ruth's Chris and both are really good.

[Handler]

Going to Lawry's is like going back in time...not necessarily in a good way.

[BassCaster]

Ruth's Chris Steak house ... butter topped filet is outstanding IMHO.

[Handler]

Also, the Morton's on State is the original that started the chain. Ruth's Chris is a non native species .

[lefty_stratton]

No one beats Lawry's prime rib.

Absolutely. The best.

[krispydave]

Chicago Chop House! G&G is pretty good, too

[Hoffman]

A steak is only as good as the dirty Martini that starts off the dinning experience. That would be goose, up, easy on the dirty Maytag olives please. After 2-3 of those just bring out a sack of white castle.

Kidding aside... Chop house, Morton’s, Ruth Chris, G & G, all serve tasty slabs of beef. You have to go with #1) bone in rib eye #2) bone in strip. If they aren’t offering either ask for a to go cup for your martini.

[JasonN]

I gotta try all these places. Ruth's Chris gets a lot of buzz lately. Anyone ever eat at Myron & Phil's? And there used to be a place near the IL/WI line called StageStop that was amazing. Not sure if it's still around.

[cletedius]

Had heard for years how great Gene&Georgettis was. When I finally got the chance to go there, it was somewhat of a let-down, considering how built up it had been to me prior. It certainly wasnt bad, just not up to the hype, IMO.
Have been to Ruths chris a handful of times, and its been fantastic each time. Have heard many in the know say there's better options, and Im sure there probably are, I just havent been to any, yet.
One place that I'd also mention is Rosebud steakhouse. had a 32oz porterhouse that was top notch. Rosebud steakhouse also seemed to have some pretty original steak entree's that I have not seen anywhere else.
The Brazilian steakhouses are good, you certainly will get enough to eat, but nowhere near the quality of food you'll get from one of the more traditional steakhouses.

[Aux Pleins]

Porterhouse, My butcher, my grill..... somethings you just don't go to restaurants for.

Spend 30-50$ on a nice steak at one of those joints only to have em cook it on a flat iron and then bake it.. noways for me, I'm sure I'm still the minority on this though.

[Handler]

I was at Rosebud Prime recently and wasn't too impressed with the $40 a la cart ny strip. Also, I passed Kinzie Chop House today and was reminded that I would never go back there again. Definitely not near the top of the list.

Aux, you ever try DIY dry aging your beef? Alton Brown put together simple instructions and even after just a few days it really steps up the flavor. Not sure i have the balls to go 79 days

http://youtu.be/t4aI_O8kcN8

Not sure if the video will show up correctly.

[Aux Pleins]

Not sure i have the balls to go 79 days :shock.

Thats really what it takes.. anyone who's ever had a form of food poisoning knows your playing with fire.. I've done 36hrs in da fridge nothing more.. I've also ordered some aged tenderloin to chop into fillets a few times. Not bad, but might be a little overkill to an already outstanding fresh cut.

[Afalconsvick]

Interesting topic. I've never been to Ruth Chris', but I've heard good things, might have to give it a try soon. As of right now, I have to say Gibson's is my favorite steak. Wildfire is alright but Gibson's was better.

[FishinMatt]

Assuming it is still around, I like Smith and Lewisnki's over by the House of Blues. One of my old colleagues was a manager at Mortons over by the Michigan Ave. bridge, and he hooked me up quite a bit, but I never felt Morton's was top tier quality. All around, I go with Gibsons if I want to drop a $50 on a prime cut.

[jmdog2003]

Med rare, blue cheese encrusted filet from Morton's. It'll change your life.

[Big Al]

Not only is the steak good @ Ruth's Chris, but give the turtle soup a try there as well - phenomenal.

[mrufo]

For downtown, I suggest going to Hugo's Frog Bar and Fishhouse next door to Gibson's on Rush St. Having worked at both my opinion is that you get the same Gibson's prime steak in a more relaxed atmosphere without all the celebrity hubub and won't have to wait as long. Sit at the bar and ask for Foley or Greg, tell them Mike the former manager sent you and you will have a great experience, fantastic food, stellar service great atmosphere. If you sit in the dining room ask for Frank. Now if you find yourself in the Burr Ridge or Lincolnshire area I would suggest a new player in the prime steak game called Eddie Merlot's. Great Steaks and service. You won't be disappointed

[JasonN]

I'm up in Lincolnshire all the time. I'll give Eddie Merlot's a try for sure.

There's also a Hugo's Frog Bar at River's Casino in Des Plaines. All this talk about steak has me hungry. That blue cheese encrusted filet jmdog mentions sounds SO good!

[McChou]

Used to be the Chop House for me, last experience left a bit to be desired, but the first 8 were outstanding.

Not sure what the hype is about Ruth Chris' ... in my mind, you shouldn't have to butter your steak ... perfect steak should speak for itself. just my personal take.

[Fishthoughts]

Keefers is one of my favorites. All of them are similar -same beef, similar sides and a huge check. I've tried quite a few. My most disappointing one was Gene & Georgetti because they don't care about you unless you're a someone or if you frequent them often. If I'm paying that price, I expect decent service. If you're in Skokie or Wilmette, I like EJ's.

[gangsta73]

You boys are big shooters. I have never been to any of them. Give me some good stakes and my Weber Summit now you have a meal. But I am going to Gibsons tonight with some family members.

[Fishthoughts]

Gangsta, get the carrot cake for dessert.

[red_mucilin]

I am going to have my best 'steak' in a very long time shortly. Mismarked 2.65 pound sirloin tip steak thing. $2.35 total price.
All those years as QA sharp eyed inspector don't leave in retirement. Grill is preheating.

[red_mucilin]

red hates marinades, brines and anything not a dry rub. My advice? Learn to cook and get a meat thermometer.

BTW it was wonderful. Certified Angus Vacuum pack fresh steak.

[gangsta73]

Well I broke the cherry Sat. at Gibsons in Oak Brook. I was impressed. When the waiter came by with the plate of meats. I thought this guy is pulling my leg those slabs were the size of hub caps. Potatoes the size of footballs. Ask for some cake you get a 1/4 of a cake. Had a great time. I will go back some time.

[JasonN]

Speaking of carrot cake, ever had it from Hub 51? Venue is hopelessly overrated, but their carrot cake is BOMB.

I've wondered about their food, Rick. I hear about that place all the time.

[Seebass]

If i am going to go somewhere other than my grill for a steak. It's Gibson's. Chicago Cut bone-in Ribeye cooked on an infra-red grill. I'm drooling now. On the flip side, I have had the worst steak of my life at Wildfire. Complete garbage never to return. Every restaraunt has a bad day. But, I just can't go there ever again.

[Darkstar72]

Wagyu Longbone 32 oz. at Del Frisco's in the Gold Coast.

http://delfriscos.com/steakhouse/chicago/menus/dinner

A vendor took some of my group there after an installation. Also one of those melt in your mouth experiences.

[joetrain]

This may not be the best but the Flo's filet at Longhorn is a good reasonably priced steak. I have had them in different locations in 4 different states and have never been disappointed. ~JOE~

[bassman29]

my house.
viewtopic.php?f=52&t=25242

been into hugos frog bar as of late. owned by gibsons so the steaks are great and have a wider selection of fish then the typical gibson steakhouse...case n point... crawfish mac n cheese.
if near rosemont I always choose mortons over gibsons since gibsons I find to be a little more cramped. david burkes prime downtown is on my list next.

[melvisbass]

I've been to a few of the places mentioned but the best steak I have ever had was at Ditka's, the one downtown. It was a few years ago now, need to go back and see if they are always that good or I just got lucky that night.

[AKA-Fishcatcher]

The biggest, baddest, best, and most expensive steak dinner I ever had was at Smith and Wollensky. Its pricey but really good. Fulton's on the river was good, I think they're closed now. Since I like to eat til I pass out, I like to hit up those Brazilian steak houses. As others have said the Brazilian steak houses are much different than a classis steak house, but it definitely fills the meat fix. I prefer Texas de Brazil over Fogo de chao.

[BassCaster]

"Texas de Brazil over Fogo de chao."

X2


Want a good steak?

Go to a "good" butcher and get one. Season it up & cook it , 1/2 the price

[WetWader]

I've eaten at most all of the ones mentioned at one time or another and the Chicago Cut Bone-In Fillet at Gibson's is their top steak and haven't had one that was better yet.

[Zenfish]

I'm obsessed with fishing but even more obsessed with a great steak. Been to Ruth's Chris, Gibson's, Kinzie Chop House, Wildfire, Gene and Georgetti's, Chicago Chop House, and Morton's. Top IMO is Chicago Chop House. Their dry aging is excellent and they have a bone-in fillet that is obscenely succulent. Their Tomahawk ribeye or porterhouse will not disappoint either. Second on my list is Morton's. I have not had a chance to try Burke's but have heard great things. Also heard Ditka's will pleasantly surprise you with their steaks.

[apetersen]

Had the chance a few years back to eat at the Fogo in Sao Paulo, Brazil. I think that was their first or second restaurant. It was a gluttonous experience, to say the least, and far superior to what I've had at their restaurants here in the states. The meats were different (chicken hearts and other unidentifiable cuts) and the Argentinian beef was out of this world. I'd go back in a heartbeat if given the chance, but I'd rather have a traditional steakhouse around here.

[Aux Pleins]

If you wanna keep it gangster, hit Tom's Steakhouse in Melrose Park. Watch out for the goodfellas, there are still a few of those old coots still hanging out in there.

[DasGoby]

I've tried a bunch of the local high end steak places over the year. I think the best steak I've had was at Roka Akor (high end Japanese Steak and sushi place in Old Orchard) but the total dining experience was just so-so for the price. Capital Grill is probably my favorite followed by Morton's.

I think regardless of which place you go to, the cut of meat is important, as others have mentioned choose a bone-in cut.

[BassCaster]

If you wanna keep it gangster, hit Tom's Steakhouse in Melrose Park. Watch out for the goodfellas, there are still a few of those old coots still hanging out in there.

If they have a "funeral menu" it has to be old school gangster........

Toms.png

[Aux Pleins]

^ Lmao

[J.W.]

I've been in many a high end steakhouse kitchen doing work as an HVAC and refrigeration mechanic, including a few of the exact places mentioned. I don't want to burst anyone's bubble, but if you've seen the condition of some of the kitchens or see some of the stuff that's going on back there, you'd wonder how people aren't dropping like flies, let alone how the steaks are so good. I still enjoy a restaurant from time to time, but I really have to get the "out of sight, out of mind" juices flowing. I say, hit up Paulina Meat Market or any other reputable, legit butcher, order a bone-in something or other, and get good at cooking it. FWIW, best steak I ever had at ANY restaurant was when I was in the Navy in Japan, and it was either a Kobe or Wagyu steak. Ridiculously tender, and a richness in beef flavor that I've never had in the states.

[timlobello4]

Used to be the Chop House for me, last experience left a bit to be desired, but the first 8 were outstanding.

Not sure what the hype is about Ruth Chris' ... in my mind, you shouldn't have to butter your steak ... perfect steak should speak for itself. just my personal take.

Agreed. You can slather a much cheaper cut in butter and make it taste just as good.

Tavern on Rush is the go-to for me and the wife. Chop House and Chicago Cut are two other good bets. David Burke's is great, but overpriced.