Best Steak in Fort Worth?
#51
Posted 06 January 2008 - 12:50 PM
Papaw must have been at Fred’s after we left. We came in early, with the old folks and left about 645 pm. When I was paying the bill there wasn’t anyone seated at the table for two and I asked the guy at the register if those were new chairs for that table or if they had reupholstered the old ones. I sat at that table a time or two before the fires and those chairs were beat. Now they look very nice.
As for the Ribeye, it was terrific! I liked the topping, but I enjoy a little heat from time to time. The steak was very juicy and tasty. The waiter asked me what topping I would like on my salad but I never got a salad. That was OK since I had my hands full with the steak and fries. Interesting, the steaks are not on the printed menu. I asked for a ribeye and that was no problem, later they put the steaks up on the blackboard, but if you didn’t know to ask for one at the time I ordered mine you would have missed out on a treat.
Mrs. KP enjoyed her cheeseburger salad also. This was basically a cheeseburger chopped up in a salad bowl without the bun. They had Robert Earl Keen playing on the music box. I guess that is why they closed early the week before, they must have gone to see him at Bass Hall too.
As for Craig Ferguson, I will say Fred’s was better, but Craig was OK. The sound wasn’t as good as it could have been and Ferguson has that furin accent that made some of his jokes hard for me to understand.
Seeing Andy was a highlight. Gee, a 3:44 am post, Andy must have rolled up the sidewalks in DTFW. Us old folks from the ‘burbs had to hurry home and let the dogs out.
#52
Posted 06 January 2008 - 01:51 PM
The wife had the mushroom burger which she really enjoyed - I don't eat those things cause my mommy always told me they make you have bad dreams.
Those two chairs at the small table are the most comfortable I've sat in for a restaurant, they swivel as well as rock. I like the laid back atmosphere and seeing the cooks enjoying a cold one while cooking let you know they are enjoying their job and helps make the crew and the crowd feel like one big family.
#53
Posted 10 January 2008 - 01:41 AM
#54
Posted 10 January 2008 - 09:22 AM
I just lost all respect for you.
I'm kind of a steak purist. If you have to dress up a steak with excessive seasoning, sauces, etc. you aren't really after a great steak. You just want something flavorful. Go eat some fajitas. A great steak is flavorful on its own. A little salt and pepper and cooked good and hot, served barely warm in the middle with a nice cab. A good steak can easily be cut with a butter knife, not one of those machettes so many places offer. A fantastic steak can be cut with a fork, maybe even a spoon.
The problem with steak is that there is no way to absolutely guarantee the quality of the cut. You're dealing with a complex biological problem. You can eliminate as many negative contributing factors as possible by selecting the breed, the production methods, age at slaughter, cut selection, treatment of the meat (cut, transport, aging, etc.), preparation and presentation. But you still can't control everything. Sometimes a two year-old, corn fed, Angus steer produces a hand selected, dry aged, 9 oz. filet or rib eye that may not turn out exactly right. The great restaurants have better controls and are less likely to let one slip by the goalie.
Even the finest steakhouses will readily admit that a particular chop may not be up to their standards. The great ones take it so seriously that they are definitely open to the idea that one may not make the cut and will do whatever they have to to make it right. They're a little bit like purveyors of fine wine in that regard. If you spend $300 on a bottle of fine, it better taste like a $300 bottle of wine. If you spend $75 - $100 on a steak, it better taste like it and if it doesn't send it back. They'll make it right. I guess what I'm saying is, if you've had one bad steak at a place, that's not enough evidence to pull it from the best steakhouses list. Conversely, one great steak isn't enough to get on the list either.
I put RC and Dels on about the same level. They're just fine. RC is a little more formulaic in their approach, but the meat is well handled and the experience is good in both places. I've generally had very good steaks at both places and occassionally had ones that had to go back to the kitchen. It happens.
The best steaks I've ever had have been surprises. I had a fantastic filet at the Mansion on Turtle Creek once about 5 years ago. That shouldn't have been a surprise, but I've ordered the same thing three times since then and it hasn't been as good. I also once had an unbelievable rib eye in a neighbors backyard. I attribute it to dumb luck. His steaks are usually boot leather. Sommerville Steakhouse gets my vote for best rural steak. It's about 200 miles form here, so it might not make the Ft. Worth suburbs list.
The value of aging can not be dismissed. Beating a chop with a mallet does not yield the same result any more than putting sugar in wine makes the wine better. It's a cheap trick that'll work in a pinch if your guest isn't too picky. Aging meat is an art. Meat should be aged right up to, but not past, the point of being gross. It makes all the difference in the world. You don't always want to know what goes on in making the best tasting food in the world.
#55
Posted 10 January 2008 - 10:11 AM
#56
Posted 10 January 2008 - 11:23 AM
#57
Posted 11 January 2008 - 04:41 PM
I'm not a Fred's devotee. I know everyone loves it, and that probably makes me a communist. I've eaten there once and that was plenty. Sorry.
#58
Posted 11 January 2008 - 10:45 PM
As cberen1 stated, the actual steak can go either way uncontrollably by the restaurant.
If you try a steak once a month you must enjoy it some. When I say I'm not a huge Chinese Food eater ...........I don't even want to see the inside of a Chinese Restaurant.
#59
Posted 15 January 2008 - 02:16 PM
As cberen1 stated, the actual steak can go either way uncontrollably by the restaurant.
If you try a steak once a month you must enjoy it some. When I say I'm not a huge Chinese Food eater ...........I don't even want to see the inside of a Chinese Restaurant.
Perhaps I should have clarified my post a bit. We go to Del's about once a month, but I only occasionally eat a steak there. I'm a big seafood person, so I frequently end up with whatever fish they have on special (usually salmon).
#60
Posted 24 January 2008 - 05:20 PM
I just lost all respect for you.
I'm kind of a steak purist. If you have to dress up a steak with excessive seasoning, sauces, etc. you aren't really after a great steak. You just want something flavorful. Go eat some fajitas. A great steak is flavorful on its own. A little salt and pepper and cooked good and hot, served barely warm in the middle with a nice cab. A good steak can easily be cut with a butter knife, not one of those machettes so many places offer. A fantastic steak can be cut with a fork, maybe even a spoon.
The problem with steak is that there is no way to absolutely guarantee the quality of the cut. You're dealing with a complex biological problem. You can eliminate as many negative contributing factors as possible by selecting the breed, the production methods, age at slaughter, cut selection, treatment of the meat (cut, transport, aging, etc.), preparation and presentation. But you still can't control everything. Sometimes a two year-old, corn fed, Angus steer produces a hand selected, dry aged, 9 oz. filet or rib eye that may not turn out exactly right. The great restaurants have better controls and are less likely to let one slip by the goalie.
Even the finest steakhouses will readily admit that a particular chop may not be up to their standards. The great ones take it so seriously that they are definitely open to the idea that one may not make the cut and will do whatever they have to to make it right. They're a little bit like purveyors of fine wine in that regard. If you spend $300 on a bottle of fine, it better taste like a $300 bottle of wine. If you spend $75 - $100 on a steak, it better taste like it and if it doesn't send it back. They'll make it right. I guess what I'm saying is, if you've had one bad steak at a place, that's not enough evidence to pull it from the best steakhouses list. Conversely, one great steak isn't enough to get on the list either.
I put RC and Dels on about the same level. They're just fine. RC is a little more formulaic in their approach, but the meat is well handled and the experience is good in both places. I've generally had very good steaks at both places and occassionally had ones that had to go back to the kitchen. It happens.
The best steaks I've ever had have been surprises. I had a fantastic filet at the Mansion on Turtle Creek once about 5 years ago. That shouldn't have been a surprise, but I've ordered the same thing three times since then and it hasn't been as good. I also once had an unbelievable rib eye in a neighbors backyard. I attribute it to dumb luck. His steaks are usually boot leather. Sommerville Steakhouse gets my vote for best rural steak. It's about 200 miles form here, so it might not make the Ft. Worth suburbs list.
The value of aging can not be dismissed. Beating a chop with a mallet does not yield the same result any more than putting sugar in wine makes the wine better. It's a cheap trick that'll work in a pinch if your guest isn't too picky. Aging meat is an art. Meat should be aged right up to, but not past, the point of being gross. It makes all the difference in the world. You don't always want to know what goes on in making the best tasting food in the world.
All?
Not a teency weency bit left anymore???
Ok, you're right. Must have been dozing off a bit on the keyboard there. I should have said Reilly's BBQ STEAKSAUCE from BLANCO, TX BABY! Whewwww! Whewwww!
I cook mine with sea salt and peppercorn (as previously stated) and that suits me best too. Some add tea leaf grinds to ward off the effects of carcinogenic pathogens. An Asian thing I think???
Will have to try your steak house of choice out there in the boonies on one of those random road trips I take from time to time.
www.iheartfw.com
#61
Posted 05 June 2008 - 01:26 PM
As a former 10 year vegetarian, I love steak and am trying to make up for lost time. I'm still tying every place I can.
#62
Posted 08 June 2008 - 02:30 PM
#63
Posted 09 June 2008 - 08:22 AM
#64
Posted 09 June 2008 - 01:29 PM
From THEIR wesbite.
Click Here-> SALTGRASS BEST of...
GET SOME!
www.iheartfw.com
#65
Posted 09 June 2008 - 01:45 PM
If the question is what is the best "steak with nothing else on it" well... that would change my vote to Del Frisco, usually although I have experienced some fluctuation in taste there lately.
Incidentally, (and off topic) I did have one of, if not the, best "nothing else on it steak" I've ever had at Kokomo's in the Mirage last month. I'd certainly reccomend that as LV begins to deal with the need to add travel specials to boost visitation.
#66
Posted 17 June 2008 - 12:16 PM
#67
Posted 18 June 2008 - 09:46 PM
Nice filet.
#68
Posted 31 July 2008 - 10:23 PM
#69
Posted 03 August 2008 - 06:10 PM
#70
Posted 04 August 2008 - 05:29 PM
He was very impressed with the food and laid back atmosphere of Fred"s and the cute waitress that gladly honored his request to see some hidden tattooed art work on her backside (all in good taste, mind you)
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users