To the 17 peeps here who still eat meat, what was the best steak you ever ate?

There looks like a lot at steak here and this is not the proper way to meat a young lady.......hehe 

Vic and Anthony’s Steakhouse at the Golden Nugget Hotel, in Las Vegas. It was a prime ribeye, medium; dry aged, seasoned and grilled to perfection.  
Cut it with side of my fork. Barely had to chew. I think I licked the plate...or should have. 

There used to be a steak restaurant up in the panhandle that was my favorite place to eat steak and seafood.  It was inland and the locals ate there.  I just  can't recall the name of it right now.  It had the word 'blue' in it.  There were several great places back home for steak.  Having a large Greek population helps always have fantastic restaurants!! 

I haven't had any steak since Ponderosa and Bonanza Steak houses left town.  All they seem to have around here anymore are buffets. 

It was a steak house in San Antonio TX.  I do not remember the name.  They had the brands of the local cattle farmers on the walls. 


I am not a big steak eater. I prefer a burger. Also it is hard to get a steak house to cook a proper well-done steak. 

Like every cow, every steak has its own unique flavor.
When I wrote that, I just freaked myself out.

Ahhummm.  Where was I. 
I get intimidated when I cook steak.  It is expensive and I don't ever want to screw it up.
It really depends on the steak.
I will say, The Ringside, in Portland, Oregon, is the BEST steak house, EVER known.  They can and will cook your steak to your desires.  It also has an incredible wine selection and deserts to go with your steak.
I know a little about their secret but I swore I wouldn't tell. This post was edited by Merlin at October 26, 2019 8:41 AM MDT

i dont know what tri-tipped and dry-rubbed means but it sounds nice. 

I dont know how to translate to english , but it is very tender steak. pretty much like rosbeef. 'filet mignon'  is pretty good

Tri-tip is a cut from the bottom tenderloin. Dry rub is mixed spices with no liquid rubbed all over the meat. For steaks, I use seasoned salt, garlic powder and brown sugar. I wrap it in plastic wrap and refrigerate it for a couple of days. It tenderizes the meat.

I have eaten a ton of meat in my life and steak was my favorite meat.

The best steaks were one's my grandma made.  She would take a t-bone and put it on the fire on the stove.  She has a gas stove. And just cook it that way.  I would have mine  rare and put salt and lemon on it.

That was my favorite steak.  Before you dismiss this, TRY IT.  SALT with lemon is fantastic.

Grilled New York Strip Steak with Lemon This post was edited by WM BARR . =ABSOLUTE TRASH at October 26, 2019 11:07 AM MDT

  Just like my2cents (above), I’m not much into eating steak; I don’t know how to cook it myself, and it was a rarity in my household growing up, so I hardly ever ate it as a child.  When I do eat it, I’m very particular (big surprise there) about how it’s prepared, I only like it when it’s extremely well done. If someone else cooks it, they might do so the way they like it, so I don’t ask for it often. Raw, rare, medium rare, etc., all equate in my mind as bleeding. 

Prime rib (which is a cut of meat, not a grade) is probably my favorite cut of meat. (And if I get a thick enough rib steak, I will cook it like a rib roast---upright.)

There is a small local meat market a few miles from me that sells prime grade filet mignon.  

A while ago I had them cut the chateaubriand from the tenderloin (about 1 pound).

Cooked it, ate 3/4 of it---and became convinced that heaven must be real.

Usually I buy a full or half loin in cryopak  from Albertson's and cut it up into a chateaubriand and steaks---once, sometimes twice, every 6 weeks or so. usually when it's on sale.

I went to a famous horse race track called Ascot once and ended up eating my stake money....it was a meating that was more delicious than profitable....:)D