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Best Chicago Steak?

20K views 71 replies 48 participants last post by  badger75 
#1 ·
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.
 
#2 ·
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.
 
#3 ·
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.
 
#5 ·
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.
 
#7 ·
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.
 
#15 ·
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.
 
#16 ·
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.
 
#17 ·
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.
 
#18 ·
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.
 
#19 ·
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 :shock:



Not sure if the video will show up correctly.
 
#20 ·
Handler said:
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.
 
#22 ·
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.
 
#25 ·
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
 
#26 ·
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!
 
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