DelMarVa's Premier Source for News, Opinion, Analysis, and Human Interest Contact Publisher Joe Albero at alberobutzo@wmconnect.com or 410-430-5349
DelMarVa's Premier Source for News, Opinion, Analysis, and Human Interest Contact Publisher Joe Albero at alberobutzo@wmconnect.com or 410-430-5349
Home. I buy 'em on sale and grill at home, just the way I want.
ReplyDeleteWho can afford steak? It's not good for you, anyway.
ReplyDeleteUh...medium rare, and small.
Seriously, there is no place to go any more to get a good steak, consistantly.
ReplyDeleteThe owners of good restaurants aren't the old school buyers of the past, inspecting meat and so forth. They're Sysco buyers and you get what you get, period.
Now you go to New York, New Jersey, Chicago and so forth, expect a great steak. Remember Book Binders in PA? I heard they closed but boy, let me tell you, THAT was a steak!
Everyone raved about the Prime Rib at Brew River. THAT SUCKED! Honestly, it had to be the worst steak I've had in many years! That was one of those pre cooked things they simply heat up. Want to know why I know this? I ordered it RARE. Try and order their Prime Rib RARE there and watch what happen. You'll NEVER get one because it's pre coked!
I agree with the other commenter. Buy your own steaks and cook them on the grill. We happen to have a local Butcher/Farmer Hastings, that sells the finest meat on the Eastern Shore! That's what I'm talking about!
Joe, Pirme Rib is a roast. It is a huge chunk of meat, anywhere from 10-20 cuts, cooked at once and sliced to order. If it doesnt sell in one night guess what, it stays in the oven until the next day...or two. So yeah, unless order the first cut on the first day, chances of a rare cut are slim to none. BTW, if you send it back because it is too rare it will either be microwaved or simply bathed in au jus to appear darker. I suggest NY Strip or Sirloin.
ReplyDeleteI'm sorry, I was born yesterday. I haven't traveled the World and eaten in some of the finest restaurants in the World, silly me!
ReplyDeleteAnd to think that I once owned my own restaurant, I have no clue what I'm talking about?
When "I" ask for a rare cut, sell it to me rare or come back and inform me you have no rare pieces and I'll make my second choice on the menu.
I think I know what I'm doing but thanks so much for the advise. By the way Folks, if you enjoy your steak more on the rare side, ask the Chef to cook it Pittsburgh Style, you'll LOVE it! Of course, Brew River wouldn't have a clue what that means but should you go to a decent reataurant, they'll know what that means. To Die For!
Joe, where's you coverage of the HUGE brawl in OC the other night. 300+ intoxicated june bugs surrounded OC Police on the boardwalk on 7th ST. When the dust finally settled, 58 arrests were made.
ReplyDeleteAnd dont worry about being born yesterday, you'll catch up quick I'm sure. :)
Giant is expensive but when I get and urge for a good steak I go there and pick out a finely marbled cut of Black Angus.
ReplyDeleteRrime Rib is the Delmonico part of the rib side of the cow, you can buy it bone in or bone out. If you slowly cook it, it's prime rib, if you grill it, it's a steak, same cut though.
ReplyDeleteUpper rib is the Delmonico or Prime Rib, back half is the New York Strip.
If you really want to go out, I have found Outback to be the most consistent when it comes to quality. I get the 9 oz center cut filet and cut it in half to save for my next meal. I tell them I want it "walk the cow thru the kitchen" rare! And sometimes I do order it Pittsburgh rare. YUMMY! Joe, you do know your food! And my spouse gets the ribeye medium well. Always says it is good, but I think anything over medium rare is a waste of meat!
ReplyDeleteOUTBACK! Well, IF you're going to eat there, ask that they NOT season your meat! In other words, keep the freakin globs of pepper off my meat! You have to ask ahead of time and the same thing goes for their burger. Actually, their burger is one of the best around, IF they don't season it!
ReplyDeleteThe best place I've found to buy meat for you own home? Minit Market in OC on 32nd street. They have a great meat department and will custom cut you anything they have. I get fillet mignon there a couple times a summer for the grill. Their prices are competitive and the meat is always top grade. (and yes, I've owned restaurants before, I know the difference between select (dog food), choice (can be good can be bad) and prime.
ReplyDeleteThe best steak experience I've ever had was by accident. My wife and I were at Disney with our first born at the time. We drove till we found a steak house named "Charley's" off the main road around Disney. We walked in and right by the front lobby, the steak were being cooked on an open pit, over apple wood. It was a sight to see, with about 50 steak going at once. When we were seated, the server came over to us with the whole presentation of different cuts of meat, showing wrapped pieces of steak, and explaining the different cuts. Then she told us that their restaurant was voted the number 4 independent steak house in the country. Being from OC, I kind of laughed, because every restaurant in OC is voted the #1 for something. Well, I'll tell ya what......it was no joke. It was the best steak I've ever had, and have never had one that good since. So if you ever go to central Florida, look for the Charley's steak houses. (I think they have 3)
Just my 2 cents.
That's So Funny!
ReplyDeleteYou're NOT going to believe this but my actual best Prime Rib experience was at Disney as well. However, mine was at a restaurant in Fort Wilderness caled Davie Crocket's. O M G! It was perfection and the horse raddish was to die for. I love horse raddish with my prime rib!
I can't believe you said Disney, that's just too funny!
I like the steak at Texas Roadhouse just fine. Really need to get to Ruth Cris soon though and try theirs.
ReplyDeleteTry the Fruitland Meat Market on South 13. Cut to order steaks. Still wrap in buther paper
ReplyDeleteRuth Cris is good but overpriced if you ask me
ReplyDeleteThe best steak by far, year after year, is the Risotorante Antipasta (spelling?) in Ocean city. Med Well. This place serves outstanding Itilian style dinners, but I can never pass up the steak.
ReplyDeleteLocally-Old West on Beaglin Park Drive serves a nice Rib Eye- Seasoned and seared medium is my taste
ReplyDeleteHowever the best is Lewnes in Annapolis. Privately owned and operated.
Riverrat
The best steak around here has to be at Ruth's Chris in West O.C. It comes out sizzling hot and cooked to order, it absolutely melts in your mouth. Be prepared though to spend the bucks to get this wonderful steak or prime rib, I have had both from there and would recommend either. The Blue Ox steakhouse also has a get piece of prime rib too. I mean I like Outback and Texas roadhouse but that is only when I want a "good" steak and don't have the money for a "great" one at Ruth Chris.
ReplyDeleteCook my own, cut off the horns, wipe the a$$ and walk it by the stove rare.
ReplyDeleteI cook my own - Porterhouse - well done. There is an art to cooking a weel done steak without it tasting,like bark. I got it down!!!!
ReplyDeleteNo A-1 sauce in my house. A good steak doesn't need it.
If I am going out for a *REAL* steak dinner there are two top choices.
ReplyDeleteSmith & Wolensky in Washington, DC has always delivered top quality steak at a reasonable price.
Mortons in Palm Desert, California happens to be the closest bar to my Mothers house. They are top shelf but a little pricey. A few years ago I remember stopping in for a steak & guiness after work. They featured Maryland Crab Cakes for $36.00 each.
Here on the Eastern Shore the advantage of living in Pocomoke is SYSCO Cash n Carry. Prime Cuts of Black Angus beef is available for about the same price as low quality cuts in local supermarkets.
My backyard is THE place for great steaks... We get fresh Maryland crab meat for $10 to $20 a pound and make our own crabcakes just as good as the $36 ones in Palm Desert....
the atlantice hotel restaurant in berlin, is some of the finest steak,tips youll ever put in your mouth.
ReplyDeleteOutback Steakhouse..16oz prime rib..med rare.
ReplyDeleteOn a side note...
ReplyDeleteJoe might bring the news, but Sunny brings the good social interaction threads.
Good work all.
Now if we only had mods with other Dukes of Hazzard names, I'd be happy.
Wait, can Sunny by Daisy?
Joe, you are right about leaving the seasoning off at Outback. I forgot to mention that part. As for Ruth Chris, I have been to 5 different ones in different parts of the country, and had to send my steak back at 3! Just not worth the money for what you get. A local store just had their annual sale on beef at 40% off, so I stocked up on the filet and ribeyes. Now if it would stop raining every time I want to fire up the wood-burning grill!
ReplyDeleteSmith & Wolensky. Excellent. If you go to the Philly restaurant, get a window seat. It's in Rittenhouse Square. Very nice area of Centre City Philly. Oh, the steak is great too.
ReplyDeleteRuth's Chris has THE best steaks around, and no they don't have prime rib. The meat is USDA Prime. I'll have a 12oz. Filet Medium Rare with some jumbo lump crab meat Oscar style on top. Makes my mouth water just thinking about it, and my wallet pray for help to pay for it!
ReplyDeleteTax Guy,
ReplyDeleteWhile in school (a few years back, I just turn 31 last week), my friends always called me different names rather than my real name, which of course, is not Sunny. But, no, I was never Daisy....but I have an english bulldog named Daisy Slobberchops!!! lol
Steak Oscar topped with asparagus and Hollandaise sauce (raw egg yokes and butter), also crab is high in cholesterol, a real artery buster, I would love it.
ReplyDeleteI know this sounds crazy, but the wife and I love to go to Sams and get and get a good package of Filet Mignon, bring it home and grill it to rare on in the backyard. The on going saying in our house is You can't beat Sams meat.
ReplyDeleteThe best store-bought steaks on the shore can be found at Riggins Market in Crisfield-cut on premises, wide variety to select from and quite affordable for even the primest cuts-and I prefer to cook my own but when I go out I like Rubys.At home I prefer tenderloin as a luxury but delmonico is what we usually go for-I use a Memphis-style rub and grill them either outdoors or on my electric grill.And I love them medium rare.Hubby likes em bloody-ew.
ReplyDeleteThere used to be a sign just outside of Pocomoke going north on RT 13 at the overpass of the railroad, a big billboard that read, "You can't beat Corbin's Meat."
ReplyDelete