best chain steak restaurant

[torpid]

I once found a place in Chicago that did excellent steaks AND pizza.
Never saw anything like that in my life. How can one cook be so awesome?

Where?? Me want go.

The best slab of beef I've ever had was in Chicago... at Alinea. But it was only 1 cubic inch and therefore we didn't even have time to mourn it when it was gone. We had to settle for licking up the bits of powdered "A1."

 

[blackdogdeek]

Having a hard time believing longhorn is it. That place is fairly mediocre overall. Which steak is the one that is apparently good? Maybe people are voting for them because of that insane 4 million calorie dessert they have that serves 80 people.

i used to get the 16 oz prime rib but recently it has been mediocre so i started getting the outlaw ribeye and it is consistently good.

and that awesome dessert is called the chocolate stampede. 80 people isn't enough for it's complete consumption.

 

[K1052]

I once found a place in Chicago that did excellent steaks AND pizza.
Never saw anything like that in my life. How can one cook be so awesome?

We have a lot of good chefs here. I can barely shake a stick at all the fantastic food in this town. I travel fairly extensively and the only place that realistically competes is NYC.

 

[Zeze]

No TEXAS ROADHOUSE? ARE YOU GUYS KIDDING ME?

TR >>>>>>>>>>>>>>>>>>>>>>> Outback >> Longhorn.

 

[Ns1]

^^

LV > *. But most of the major metropolitan towns are foodie hubs these days. Chicago had a nice MG/modern thing going on.

 

[Saint Nick]

Perkin's

 

[AMDZen]

Texas Roadhouse

 

[kranky]

I would rate Morton's and Ruth's Chris at the top of chain steak joints, Outback a level below them.

There are chains already mentioned that aren't local to me so I can't offer an opinion.

I will say that in my experience, independent steak houses can vary in quality but they all have high prices. I have found Morton's and Ruth's Chris in different cities to all be consistently good. I have gone to a couple independent places where right from the get-go I got fingered as an out-of-towner and ended up with a mediocre steak. I don't think they purposely order lower quality stuff just to pawn off on certain customers, but I think they just picked out one that wasn't top notch knowing I was very likely a one time customer.

 

[Mixolydian]

Ruth's Chris.

 

[ponyo]

Morton's.

They have to use USDA Prime beef to be considered. Places like Outback and Longhorn while decent use USDA Choice steaks. Applebee's uses USDA Select beef.

 

[K1052]

Morton's.

They have to use USDA Prime beef to be considered. Places like Outback and Longhorn while decent use USDA Choice steaks. Applebee's uses USDA Select Soylent Green.

ftfy

 

[TheSpy007]

I have never seen or heard any of these restaurants...so ill vote Outbacks.

 

[theknight571]

Best steak I've had was from St. Elmo's in Indianapolis.

Of the one's listed I've only been to a Morton's. It was good... better than Outback or some of the other chains I've been to.

 

[shortylickens]

I have never seen or heard any of these restaurants...so ill vote Outbacks.

If you think Outbacks makes the best steak, you've never had real steak.

 

[sjwaste]

Capital Grille should be on that list, because it's the best of them, IMHO. Otherwise, I really like Houston's for their bone-in prime rib, although I haven't actually been to one in years.

 

[K1052]

Best steak I've had was from St. Elmo's in Indianapolis.

Of the one's listed I've only been to a Morton's. It was good... better than Outback or some of the other chains I've been to.

Elmo's is good. The real prize there IMO is the shrimp cocktail...nom.

 

[TheSpy007]

If you think Outbacks makes the best steak, you've never had real steak.

Hey i make a good steak at home, but there are not many choices anywhere where i live expect the usual suspects.

 

[ultimatebob]

Ruth Chris or S&W is way better than any of those poll options.

 

[davmat787]

Only been to Mortons of those listed in the poll. Certainly good, but I prefer Daniel's Broiler (3 or 4 locations in the Seattle area) or Jak's (2 locations in Seattle area).

Anyone had the Porterhouse from Peter Lugers in NYC? I saw a show a week ago that detailed how they cook it, and wow it was amazing. About halfway through they pull it out, and cut 8 slices into the steak, leaving them attached to the steak. Then they pour a crapload of clarified butter on it and seasoning, and resume cooking it.

The real key to all these steakhouses is the ovens they use that get up to 800 degrees or more, so they can sear the outside yet cook the steak quickly.

 

[blackdogdeek]

Only been to Mortons of those listed in the poll. Certainly good, but I prefer Daniel's Broiler (3 or 4 locations in the Seattle area) or Jak's (2 locations in Seattle area).

Anyone had the Porterhouse from Peter Lugers in NYC? I saw a show a week ago that detailed how they cook it, and wow it was amazing. About halfway through they pull it out, and cut 8 slices into the steak, leaving them attached to the steak. Then they pour a crapload of clarified butter on it and seasoning, and resume cooking it.

The real key to all these steakhouses is the ovens they use that get up to 800 degrees or more, so they can sear the outside yet cook the steak quickly.

i went to peter luger's and have to say the steak had a distinct burnt flavor that i just couldn't get over. i don't know if it was characteristic to the cut i ordered (which escapes me) or if it was characteristic of all their steaks.

i much prefer the steak i got at spark's steak house in manhattan.

 

[ultimatebob]

Only been to Mortons of those listed in the poll. Certainly good, but I prefer Daniel's Broiler (3 or 4 locations in the Seattle area) or Jak's (2 locations in Seattle area).

Anyone had the Porterhouse from Peter Lugers in NYC? I saw a show a week ago that detailed how they cook it, and wow it was amazing. About halfway through they pull it out, and cut 8 slices into the steak, leaving them attached to the steak. Then they pour a crapload of clarified butter on it and seasoning, and resume cooking it.

The real key to all these steakhouses is the ovens they use that get up to 800 degrees or more, so they can sear the outside yet cook the steak quickly.

What show was this? I want to see it.

 

[nickbits]

Where do you live? I have not heard of any of these places.

 

[Sho'Nuff]

East Coast- Longhorn

LOL. A while ago my wife and I went to Longhorn's. We didn't know how to get there, so we used our GPS. When we arrived, the GPS firmly announced, "You have arrived at Long horn stinkhouse." Never were truer words spoken. We were not impressed.

 

[Ns1]

i went to peter luger's and have to say the steak had a distinct burnt flavor that i just couldn't get over. i don't know if it was characteristic to the cut i ordered (which escapes me) or if it was characteristic of all their steaks.

i much prefer the steak i got at spark's steak house in manhattan.

Peter Luger's is an old school steakhouse that has been surpassed by many others. FFS they only accept cash or the peter luger's charge card!

Where do you live? I have not heard of any of these places.

We don't live in Michigan

 

[MontyAC]

Morton is great. They have specials on their emails.