Steak

[BobnBev]

Who has the best, juiciest, most tender filet or rib eye, available in the area?

[retiredguy123]

I stopped buying steak in restaurants. I buy 2-inch thick, half pound, USDA Prime filets at Publix for $30 per pound. I cook them on an electric grill at home, and they are way better and cheaper than in any restaurant that I have been to in the area. If you order a steak in a restaurant, you will most likely get USDA Choice or worse. If I go to a steak restaurant, I will usually order a hamburger or fish and chips.

[Stu from NYC]

I stopped buying steak in restaurants. I buy 2-inch thick, half pound, USDA Prime filets at Publix for $30 per pound. I cook them on an electric grill at home, and they are way better and cheaper than in any restaurant that I have been to in the area. If you order a steak in a restaurant, you will most likely get USDA Choice or worse. If I go to a steak restaurant, I will usually order a hamburger or fish and chips.

The problem I have in cooking steaks is you cannot get the stove hot enough to char the meat.

[JSR22]

Who has the best, juiciest, most tender filet or rib eye, available in the area?

ChopHouse in Sumter has several prime cuts. I am a huge carnivore and I like their prime cuts.

[ohioshooter]

The problem I have in cooking steaks is you cannot get the stove hot enough to char the meat.
I agree about home cooking. What I have started doing is putting a cast iron skillet on the grill. I get to 400deg and put a nice sear on the steak.

[retiredguy123]

I agree about home cooking. What I have started doing is putting a cast iron skillet on the grill. I get to 400deg and put a nice sear on the steak.
I have heard that it helps to put the steak in the freezer for about an hour before you try to sear it.

[Stu from NYC]

I have heard that it helps to put the steak in the freezer for about an hour before you try to sear it.

New one on me, cooking shows say let it sit out to about room temp before cooking. Broiler just does not get hot enough and too much trouble to buy a propane grill and use it.

[billethkid]

Oscar Penns in Inverness. The best melt in your mouth prime rib......Friday and Saturday menu only.

They also have a 2 inch pork chop that is unbeatable.

Anything on the menu is outstanding.

[retiredguy123]

New one on me, cooking shows say let it sit out to about room temp before cooking. Broiler just does not get hot enough and too much trouble to buy a propane grill and use it.
I think you should try it.

"A great steak has a beautiful brown crust, usually achieved in steakhouses with commercial grills and broilers that get much hotter than anything you have at home. A quick hit on that kind of equipment rapidly evaporates surface moisture on the steak and forms the perfectly charred crust.

But with a little trick from Cook’s Illustrated magazine, you can get close. Put your freshly salted steak in the freezer unwrapped on a rack over a paper-towel lined baking sheet for 45 minutes, right before you intend to cook. Freezers are incredibly dry environments (because the moisture in them, well, freezes) and so food placed in a freezer unwrapped dries very quickly. 45 minutes is just enough to dry out the surface without freezing the steak. Any longer than an hour and the steak may start to freeze.

After 45 minutes, take it out and start to grill or pan-sear right away.

(Most chefs recommend letting the steak come to room temperature before grilling or pan frying. The thinking is that if you start with cold meat, the tendency is to burn the outside before cooking the inside to desired doneness. I’ve never found that to be a problem with the “Restaurant Method” I describe below, and in this case, it would ruin the quick-freeze effect.)"

[Michael G.]

We grill just about everything on our new Weber gas grill.

Steaks, hamburgers, pork chops, chicken, and ribs, pizza, and I can do it in flip flops and t-shirt.
:icon_hungry: :thumbup: Must be my Midwestern roots.
Don't have to fight the crowds, dress up, or pay high prices for a nicer meal you can make at home.

Grilling also helps to keeps the house cooler in these 90-degree days.

[Stu from NYC]

I think you should try it.

"A great steak has a beautiful brown crust, usually achieved in steakhouses with commercial grills and broilers that get much hotter than anything you have at home. A quick hit on that kind of equipment rapidly evaporates surface moisture on the steak and forms the perfectly charred crust.

But with a little trick from Cook’s Illustrated magazine, you can get close. Put your freshly salted steak in the freezer unwrapped on a rack over a paper-towel lined baking sheet for 45 minutes, right before you intend to cook. Freezers are incredibly dry environments (because the moisture in them, well, freezes) and so food placed in a freezer unwrapped dries very quickly. 45 minutes is just enough to dry out the surface without freezing the steak. Any longer than an hour and the steak may start to freeze.

After 45 minutes, take it out and start to grill or pan-sear right away.

(Most chefs recommend letting the steak come to room temperature before grilling or pan frying. The thinking is that if you start with cold meat, the tendency is to burn the outside before cooking the inside to desired doneness. I’ve never found that to be a problem with the “Restaurant Method” I describe below, and in this case, it would ruin the quick-freeze effect.)"

Thanks I think I will give it a try next time we buy steak.

[Caymus]

Thanks I think I will give it a try next time we buy steak.


A reverse sear works well. Most of my steaks start by Sous Vide and finish in cast iron.

[tophcfa]

I agree about home cooking. What I have started doing is putting a cast iron skillet on the grill. I get to 400deg and put a nice sear on the steak.

My wife is the cast iron queen on our Weber propane grill. Mostly fresh fish, but also the occasional delicious steak.

[Nucky]

Oh man, they all sound pretty good to me. My two older sons and their mommy, Mrs. Nucky do some magic on steak and I’m in a hotel room in Savanna now but feel like waking her up and going on home for a steak now.

I’m probably better off not carrying out that plan cause she was watching how to kill your husband and get away with it before she knocked out. Steak tomorrow is a good idea. Thanks guys.

P.S. I came back down 95 instead of the secret way, you know 77 to 81 blah blah blah. Remind me the way you taught me is much better but tomorrow I get to try, avoid the ticket on 301 in Starke. No ticket, Steak reward. If I get a ticket, peanut butter wi fluffernutter to ground meat with Hamburger Helper.

Great thread. Thank You All.

[Miss B GA]

We like Mark's in Ocala. Always good.

[CTFORSBERG]

Prima Italian Steakhouse - The Villages, Florida - a modern Italian Steakhouse (https://www.primaitaliansteakhouse.com/) excellent and Marks in Ocala

[Windguy]

Not many answers to the OP’s question!

I like Mark’s Prime in Ocala and Bern’s Steakhouse in Tampa. Bern’s is supposed to be one of the best in the country and going there is a real treat and worth the drive.

[JeanC]

Who has the best, juiciest, most tender filet or rib eye, available in the area?

We do them at home. I use reverse sear method. Cook slow and low on the smoker then remove and sear on the hot Grill. Perfection.

[mkjelenbaas]

Who has the best, juiciest, most tender filet or rib eye, available in the area?
Depends on your taste buds - and it is a personal choice - so in other words time to take a chance and GO FOR IT!!

[ThirdOfFive]

A reverse sear works well. Most of my steaks start by Sous Vide and finish in cast iron.
Another vote for the sous vide method. My wife cooks the steaks to the required doneness (usually medium) then tosses them into a cast-iron pan that she gets smoking hot--no problem as we have one those six-burner gas stoves and it gets stuff REALLY hot--gets the outside of the steak a deep dark brown in no time at all. Results are excellent.

[TNLAKEPANDA]

The problem I have in cooking steaks is you cannot get the stove hot enough to char the meat.

Go buy a Blackstone Griddle. You can get a 17” for under $100 of if you prefer to cook indoors that a Ninja Grill it will cook a perfect steak in under 10 minutes cook time.

[Alarmed]

Marks Prime on the square in Ocala

[Heytubes]

Mark’s Prime on the Square in Ocala. Reservations recommended.

[SusanStCatherine]

Lopez legacy had the best filet I've had so far. Chop House was great last time I was there a year ago. Prima messed up my steak twice on one visit and gave me a gift card which I haven't gone back to use.

[Blackbird45]

I agree with the person who said they prefer making steaks at home. I order filets from Porter and York, expensive, but whenever I've served them to anyone, they all commented it's the best steak they've ever eaten.

They even have a site on YouTube on how to cook them: https://www.youtube.com/watch?v=tRWuG5SCYNY

[rlcooper70]

Prime Strip Steak, 1.75-2.00 inches thick. Cut at any of the butcher shops in any of the supermarkets. Meat Thermometer. Sear it and Grill it. And Choice is excellent as well - just a little less fat. Makes little difference if you eat rare or medium rare. No restaurant is going to match your grill.

[chrissy2231]

Fri & Sat. Had prime rib at Rose Plantation yesterday The Rose Plantation (https://www.theroseplantation.com/)

On a par with NYC!

[retiredguy123]

I agree with the person who said they prefer making steaks at home. I order filets from Porter and York, expensive, but whenever I've served them to anyone, they all commented it's the best steak they've ever eaten.

They even have a site on YouTube on how to cook them: https://www.youtube.com/watch?v=tRWuG5SCYNY
For comparison. Prices are based on buying 2-inch thick, 8 ounce steaks. The prices do not include shipping, which adds a substantial amount, depending on the size of your order.

Porter and York, USDA Prime filet mignon, $70 per pound
Allen Brothers, USDA Prime filet mignon, $100 per pound
Publix, USDA Prime filet mignon, $30 per pound

All of these places sell good steaks. I used to buy from Allen Brothers, but I have been very satisfied with Publix. Allen Brothers just got too expensive.

[asiebel]

I really like the fillets at The Texas Roadhouse. I have tried most places in and around the villages and these are the best! It is not a fancy place, but that is not what I am going for!

[ohioshooter]

I personally like a strip more than a filet. Much more flavorful, on the other hand, my wife who is not a big meat eater, likes the filet for it’s tenderness.

[Blackbird45]

For comparison. Prices are based on buying 2-inch thick, 8 ounce steaks. The prices do not include shipping, which adds a substantial amount, depending on the size of your order.

Porter and York, USDA Prime filet mignon, $70 per pound
Allen Brothers, USDA Prime filet mignon, $100 per pound
Publix, USDA Prime filet mignon, $30 per pound

All of these places sell good steaks. I used to buy from Allen Brothers, but I have been very satisfied with Publix. Allen Brothers just got too expensive.

I'll give it a try, a couple of years ago I order a prime rib from Publix and it was terrific

[Chi-Town]

Mark's Prime Steakhouse is the best around. At home, a premium thick cut seasoned and room temperature cooked on a HOT grill and turned once is the way to go.

[Carla B]

For our steak fix we go to Sam's Club and buy filet, choice or prime. Seared on the grill and cooked rare, the meat is tender and "buttery." Husband can never get a restaurant to cook it undone enough for him.

RG's suggestion from "Cook's Illustrated" above about putting it in the freezer for an hour merits a try. That magazine has lots of good ideas and recipes.

[mark100]

Who has the best, juiciest, most tender filet or rib eye, available in the area?

Grade A Prime sold at Fresh Market. The best I have ever had.

[Sandyism]

I have had a good steak at Chop House here in the Villages. Yachtsman Steakhouse at Disney’s Yaght Club resort is really good too. They almost make them as good as we do at home. The problem I’ve found with most restaurants is that you might have an amazing steak there once then when you go back, not so much. Inconsistency is an issue for me. Been too long since I’ve been to Bern’s in Tampa to review it, but that’s probably an excellent recommendation and worthy of a special occasion.

A good fillet is something we sous vide and sear on a very hot Big Green Egg. A 1” -1 1/2”ribeye we like to cook fully on the egg to just below desired temp. (Recently had a 2 1/2” cowboy ribeye off the sous vide with sear…holy cow that was amazing). We spray the meat with duck fat just before throwing on the grill which makes a good flame for searing.

More critical is where to get meat. I have not found an equal to Wassi’s in Melbourne, but I did get some quality Prime cuts ordered from Snake River Farms recently. Neither are inexpensive. Tried butcher box….terrible quality.

I did think about trying Best Meats in Wildwood. Anyone have insight to their quality?

[Vermilion Villager]

Hate to burst everyone's bubble about steak houses and restaurants cooking steaks. They actually put them in a baggie and put the baggie in boiling water. They put a meat thermometer in the steak, and once it reaches the temperature desired for the level of doneness the customer wants they pull it out and sear it in a frying pan. You're basically eating boiled meat for $40 a plate.

[JSR22]

Hate to burst everyone's bubble about steak houses and restaurants cooking steaks. They actually put them in a baggie and put the baggie in boiling water. They put a meat thermometer in the steak, and once it reaches the temperature desired for the level of doneness the customer wants they pull it out and sear it in a frying pan. You're basically eating boiled meat for $40 a plate.

Sous Vide does not boil meat. The water is at a low temperature not boiling.

[JMintzer]

Hate to burst everyone's bubble about steak houses and restaurants cooking steaks. They actually put them in a baggie and put the baggie in boiling water. They put a meat thermometer in the steak, and once it reaches the temperature desired for the level of doneness the customer wants they pull it out and sear it in a frying pan. You're basically eating boiled meat for $40 a plate.

You just described "sous vide" cooking...

Google it, it's most certainly not "boiled meat"...

[Michael G.]

Hate to burst everyone's bubble about steak houses and restaurants cooking steaks. They actually put them in a baggie and put the baggie in boiling water. They put a meat thermometer in the steak, and once it reaches the temperature desired for the level of doneness the customer wants they pull it out and sear it in a frying pan. You're basically eating boiled meat for $40 a plate.

:thumbup:

[retiredguy123]

If you don't mind driving to Ocala, I think that Mark's is a great place to get a steak. I find it interesting that their website shows a photo of a filet mignon, but it doesn't have a crust on it. Also, they say the filet mignon is USDA inspected, but not whether it is Choice or Prime. They offer a 7 ounce and an 11 ounce filet mignon.

For the 11 ounce filet, with a salad, potato, tax, and 20 percent tip, you will pay about $92, or $184 for two. If you plan to drink anything, the sky is the limit. Note that the Chophouse in The Villages is less expensive than Mark's.

[Caymus]

Hate to burst everyone's bubble about steak houses and restaurants cooking steaks. They actually put them in a baggie and put the baggie in boiling water. They put a meat thermometer in the steak, and once it reaches the temperature desired for the level of doneness the customer wants they pull it out and sear it in a frying pan. You're basically eating boiled meat for $40 a plate.

Many restaurants use Sous Vide methods. My standard home method for a Strip Steak is 120F for 2 hours followed by a sear.

[fdpaq0580]

Hate to burst everyone's bubble about steak houses and restaurants cooking steaks. They actually put them in a baggie and put the baggie in boiling water. They put a meat thermometer in the steak, and once it reaches the temperature desired for the level of doneness the customer wants they pull it out and sear it in a frying pan. You're basically eating boiled meat for $40 a plate.

1. Vacuum sealed. Not a "baggie".
2. Warm water. Not boiling.
3. Sous Vide cooking procedures usually take longer and require a bit more work then just frying or grilling.

[Vermilion Villager]

You just described "sous vide" cooking...

Google it, it's most certainly not "boiled meat"...

I know...I have one and they work great. Just saying most people think they are getting a grilled steak from the restaurant and they are not… Nothing but smoke and mirrors.

[ohioshooter]

We have a Sous Vide cooker that works great for a lot of meats. Personally, I prefer to start with a room temp strip steak and fry it at 400@ for 4 minutes a side. This thread is making me hungry.

[DaleDivine]

I know...I have one and they work great. Just saying most people think they are getting a grilled steak from the restaurant and they are not… Nothing but smoke and mirrors.

You can take a tour of the kitchen at Berns Steakhouse and they DEFINITELY DO NOT USE THIS METHOD. You can watch as they grill steaks to perfection.

:ho::welcome::welcome:

[DaleDivine]

I agree about home cooking. What I have started doing is putting a cast iron skillet on the grill. I get to 400deg and put a nice sear on the steak.

I have a propane turkey fryer and put our cast iron skillet on that. It gets almost red hot. Throw ribeye or filet steaks on for 1 minute on each side and you have the perfect Pittsburgh style steak. Crispy on the outside and rare inside. cut with a fork.... MMMMMMM

:icon_hungry::icon_hungry::bigbow::bigbow:

[Bea&Mike]

We just went to the Oak Restaurant on 44 it was the best steak we had very tender, and juicy flavor. I recommend this place price very reasonable too.

[valuemkt]

My measure of a good steak house is a Prime Cut Bone in Ribeye. Have found neither in the Villages. Would not be surprised if the Village Restaurants do sous-vide.. real steak houses do not. Most Village Restaurants do not offer thick bone-in ribeyes. Also, monitor the quality. Locals follow the misleading labels like Premium Choice, Premium, or simply choice. Or they do not indicate whether it is USDA or not (be careful of a certain meat market in Wildwood that advertises Prime, but it is not USDA and certainly not Prime). Expand your local "area" to include Ocala and greater Orlando. As already mentioned, mark's is top notch. While high end chains, Flemings and Capital Grill in Orlando make a great steak in a real steak house atmosphere. I have not sampled Charlie;s in Tampa, but understand they are worth trying as well.

[lawgolfer]

Let's focus on the question!

The Chophouse at Lake Sumter does a fine job.

The same for Prima at Brownwood.

The most interesting steak in TheVillages is the Chateaubriand, a tenderloin strip, at Lopez Legacy CC. It is also a great bargain.

The Lopez restaurant is owned and operated by the same family which has Prima and Havana CC. Their restaurants rarely disappoint.

Having answered the question, I'll offer my opinion on how to cook a steak and which steak to cook.

1. Buy a Porterhouse steak cut a minimum thickness of 1&1/4", preferably 1&1/2". The Porterhouse is the first two or three cuts from the rear of the short loin. As the cuts progress forward on the short loin, the steaks become T bones. The Porterhouse has the N.Y. strip on one side and the filet on the other. Try to get the 1st cut. If you ask the butcher nicely, he may cut one from a side of beef in the cooler or save you one when he next cuts up a side. If he does, remember him at Christmas. Fresh Market is a good place to shop for steaks. On the first Porterhouse, the last inch or two of the bone forming the "T" will not be attached at the bottom.

2. Have the steak at room temperature. If it is chilled or, heaven forbid, frozen, it will cook unevenly due to the presence of the bone. Pat dry and season to your preference. The cooking techniques mentioned by others using a cold or frozen steak will work for a boneless cut, but not one with a bone.

3. Use an oven-proof frying pan or skillet of some thickness as it will hold the temperature better than one which is thin. Add a small amount of oil with a high smoking point. Heat the pan or skillet to a high temperature. Place the steak in the pan and, using thongs, move it around so that it is evenly seared and has a nice appearance. With the thongs, hold the steak upright and sear the edges. Place the uncooked side down and sear it. However, do not sear it to the same degree as the first side as it will continue to sear in the next step. Do not overcook. You are only searing the steak for appearance and to seal the surfaces.

4. Have the oven preheated to 400 or 425 deg. I use 400 to minimize spattering of the oven. Place the pan with the steak in the oven and bake for 3&1/2 to 4&1/2 minutes. After you do this a few times, you'll learn the time which produces the results you like. We like our steaks to be rare to medium rare. I've found that 3&1/2 minutes works well.

Do not overcook! If you are uncertain or it is your first time, make a cut in the steak after removing it from the oven. If you find it to be too rare, put it back in the oven.

5. If you want a sauce, make it in the pan while the steak is resting. Certainly, no good steak requires a sauce. We prefer Steak au Poivre. Deglaze the pan with 1/4 cup of brandy or cognac. Let the alcohol boil off. Add lots of fresh ground pepper, a pinch of salt, and a cup of cream. Bring the cream to a low boil, whisking constantly until it thickens and will coat the back of a spoon. Add a splash of brandy or cognac, whisk, and set aside while you cut the steak. If necessary, whisk the sauce again before ladling it over the steak.

6. Whether or not you bother with a sauce, let the steak rest on a cutting board (not in the pan) for a couple of minutes, This allows the juices to be absorbed in the steak and avoids having a plate swimming in bloody liquid. If you have a monster appetite, eat all of it yourself. If not, cut the two sides from the bone and serve the filet, the small side, to your significant other. If you want to be fancy and make a beautiful presentation, cut the steaks cross-wise into 1/2' strips and fan them out on the plate.

This is the classic French method for cooking steak and is employed at the finest restaurants. You'll end up with a steak that is crusty on the outside and progressively cooked from each side towards the center. Once you learn the technique, you'l find it makes a perfectly cooked steak and is quite easy. Certainly, it is less trouble than firing up a grill or filling the house with smoke from using the broiler.

Before you criticize my choice of the Porterhouse, you should know that I'm an ag school graduate and that classes in meat grading were included in the curriculum. I spent a fair amount of time in the cooling rooms at slaughter houses with USDA inspectors. Anyone who has done this will second my recommendation of the Porterhouse. It's hard to get a bad Porterhouse. When we were in California, we lived in an area with many dairy farms. I used to buy Porterhouses at a small Mexican market that were cut from older milk cows being culled from the herd. Those steaks were so large, they fell over the sides of the plate. Dinner guests would rave over the steaks we served. My wife would be embarrassed and be mad at me if I told the guests the source of the steaks.

[Gerrys]

Visit Fresh Market on Saturdays. Buy 2 large Chateaubriand cut Filet Mignon for $25. Th best I have ever had.

[ThirdOfFive]

Let's focus on the question!

The Chophouse at Lake Sumter does a fine job.

The same for Prima at Brownwood.

The most interesting steak in TheVillages is the Chateaubriand, a tenderloin strip, at Lopez Legacy CC. It is also a great bargain.

The Lopez restaurant is owned and operated by the same family which has Prima and Havana CC. Their restaurants rarely disappoint.

Having answered the question, I'll offer my opinion on how to cook a steak and which steak to cook.

1. Buy a Porterhouse steak cut a minimum thickness of 1&1/4", preferably 1&1/2". The Porterhouse is the first two or three cuts from the rear of the short loin. As the cuts progress forward on the short loin, the steaks become T bones. The Porterhouse has the N.Y. strip on one side and the filet on the other. Try to get the 1st cut. If you ask the butcher nicely, he may cut one from a side of beef in the cooler or save you one when he next cuts up a side. If he does, remember him at Christmas. Fresh Market is a good place to shop for steaks. On the first Porterhouse, the last inch or two of the bone forming the "T" will not be attached at the bottom.

2. Have the steak at room temperature. If it is chilled or, heaven forbid, frozen, it will cook unevenly due to the presence of the bone. Pat dry and season to your preference. The cooking techniques mentioned by others using a cold or frozen steak will work for a boneless cut, but not one with a bone.

3. Use an oven-proof frying pan or skillet of some thickness as it will hold the temperature better than one which is thin. Add a small amount of oil with a high smoking point. Heat the pan or skillet to a high temperature. Place the steak in the pan and, using thongs, move it around so that it is evenly seared and has a nice appearance. With the thongs, hold the steak upright and sear the edges. Place the uncooked side down and sear it. However, do not sear it to the same degree as the first side as it will continue to sear in the next step. Do not overcook. You are only searing the steak for appearance and to seal the surfaces.

4. Have the oven preheated to 400 or 425 deg. I use 400 to minimize spattering of the oven. Place the pan with the steak in the oven and bake for 3&1/2 to 4&1/2 minutes. After you do this a few times, you'll learn the time which produces the results you like. We like our steaks to be rare to medium rare. I've found that 3&1/2 minutes works well.

Do not overcook! If you are uncertain or it is your first time, make a cut in the steak after removing it from the oven. If you find it to be too rare, put it back in the oven.

5. If you want a sauce, make it in the pan while the steak is resting. Certainly, no good steak requires a sauce. We prefer Steak au Poivre. Deglaze the pan with 1/4 cup of brandy or cognac. Let the alcohol boil off. Add lots of fresh ground pepper, a pinch of salt, and a cup of cream. Bring the cream to a low boil, whisking constantly until it thickens and will coat the back of a spoon. Add a splash of brandy or cognac, whisk, and set aside while you cut the steak. If necessary, whisk the sauce again before ladling it over the steak.

6. Whether or not you bother with a sauce, let the steak rest on a cutting board (not in the pan) for a couple of minutes, This allows the juices to be absorbed in the steak and avoids having a plate swimming in bloody liquid. If you have a monster appetite, eat all of it yourself. If not, cut the two sides from the bone and serve the filet, the small side, to your significant other. If you want to be fancy and make a beautiful presentation, cut the steaks cross-wise into 1/2' strips and fan them out on the plate.

This is the classic French method for cooking steak and is employed at the finest restaurants. You'll end up with a steak that is crusty on the outside and progressively cooked from each side towards the center. Once you learn the technique, you'l find it makes a perfectly cooked steak and is quite easy. Certainly, it is less trouble than firing up a grill or filling the house with smoke from using the broiler.

Before you criticize my choice of the Porterhouse, you should know that I'm an ag school graduate and that classes in meat grading were included in the curriculum. I spent a fair amount of time in the cooling rooms at slaughter houses with USDA inspectors. Anyone who has done this will second my recommendation of the Porterhouse. It's hard to get a bad Porterhouse. When we were in California, we lived in an area with many dairy farms. I used to buy Porterhouses at a small Mexican market that were cut from older milk cows being culled from the herd. Those steaks were so large, they fell over the sides of the plate. Dinner guests would rave over the steaks we served. My wife would be embarrassed and be mad at me if I told the guests the source of the steaks.
Excellent post, and points. My thanks.

[retiredguy123]

Not many answers to the OP’s question!

I like Mark’s Prime in Ocala and Bern’s Steakhouse in Tampa. Bern’s is supposed to be one of the best in the country and going there is a real treat and worth the drive.
I would just point out that the OP didn't mention anything about going to a restaurant for the steak.

[Blackbird45]

Hate to burst everyone's bubble about steak houses and restaurants cooking steaks. They actually put them in a baggie and put the baggie in boiling water. They put a meat thermometer in the steak, and once it reaches the temperature desired for the level of doneness the customer wants they pull it out and sear it in a frying pan. You're basically eating boiled meat for $40 a plate.

I'm a sous vide fan, I've never been able to nail down a steak the way I like it, but when it comes to fish and pork you can't beat it. You put it in a vacuum seal bag set it for the internal temperature you want, when it done it alerts you, you cut open the bag, dry it and sear it. You don't even need a pan you can blowtorch it. It's great if you have guest over.

[Michael G.]

I would just point out that the OP didn't mention anything about going to a restaurant for the steak.

:boom:

[JSR22]

I would just point out that the OP didn't mention anything about going to a restaurant for the steak.

It did not even occur to me she wanted to cook. Read the post and immeditely thought of restaurants! I rarely cook.

[MSGirl]

Who has the best, juiciest, most tender filet or rib eye, available in the area?
Berns in Tampa! The end.

[Stu from NYC]

If you don't mind driving to Ocala, I think that Mark's is a great place to get a steak. I find it interesting that their website shows a photo of a filet mignon, but it doesn't have a crust on it. Also, they say the filet mignon is USDA inspected, but not whether it is Choice or Prime. They offer a 7 ounce and an 11 ounce filet mignon.

For the 11 ounce filet, with a salad, potato, tax, and 20 percent tip, you will pay about $92, or $184 for two. If you plan to drink anything, the sky is the limit. Note that the Chophouse in The Villages is less expensive than Mark's.

We have been to Marks and was the best steak we have ever had but no idea of the cost at the present time

[REDCART]

Visit Fresh Market on Saturdays. Buy 2 large Chateaubriand cut Filet Mignon for $25. Th best I have ever had.

Coincidentally, my wife went to Fresh Mkt this morning, and came home with two chateaubriands. Without doubt, they were the best steaks we’ve had here in FL. Berns is on our bucket list but we just haven’t gotten there yet. These were really outstanding steaks and we could never have enjoyed anything similar locally and for $25. Happy to hear it’s a regular Saturday sale at FM. We’ll buy them again in a heartbeat.

[Babubhat]

Sams club for home. Prime about 16 pound. Capital grille for dining out

[JoMar]

Not many answers to the OP’s question!

I like Mark’s Prime in Ocala and Bern’s Steakhouse in Tampa. Bern’s is supposed to be one of the best in the country and going there is a real treat and worth the drive.

Agree.....both are favorites although Mark's is ala carte. If you go Berns, take the kitchen tour, the wine tour and finish in the dessert room

[Worldseries27]

new one on me, cooking shows say let it sit out to about room temp before cooking. Broiler just does not get hot enough and too much trouble to buy a propane grill and use it.
aim to please

[Worldseries27]

who has the best, juiciest, most tender filet or rib eye, available in the area?
any one of neighbors bbq's

[Rwirish]

Burger King.

[terenceanne]

For reasonable pricing I have found Cody's and Texas Roadhouse to be good (most of the time). A bit more money and Chop House comes into play. Then the more expensive Steak Houses others have mentioned.
I don't care what people do at home on their grill - that's not the question asked.

[LindaMueller]

Who has the best, juiciest, most tender filet or rib eye, available in the area?

Longhorn Steak House on 441 is reasonably priced, and Flo’s Fillet is my favorite steak. Their sides and desserts are delicious! In fact, anything I have ordered there, from salmon to chicken tenders, has been great.

[admiral72]

sous vide then rest in cold water bath and then blow torch to crust you like or propane infrared home salamanders work well at 500 degrees

[Windguy]

I would just point out that the OP didn't mention anything about going to a restaurant for the steak.
When someone uses the term “juicy,” it seems to me they are talking about a steak that is cooked. Steaks don’t come juicy from the market. I think most anyone would assume they were talking about a steak from a restaurant. I think if the OP were interested in hearing how different people like to cook their steaks, they would have asked people what they think is the best way to cook a steak.

[OhioBuckeye]

Stu from NYC, no you have to do them on a grill. Stove makes them tough to eat.

[Stu from NYC]

Stu from NYC, no you have to do them on a grill. Stove makes them tough to eat.

Could you please clarify your post. thanks

[mydavid]

Who has the best, juiciest, most tender filet or rib eye, available in the area? I have a Ninja elect grill that does great on steak.:mmmm:

[Caymus]

Stu from NYC, no you have to do them on a grill. Stove makes them tough to eat.

The stove should only be used for part of the process. Sous Vide or oven should be the other part.

[LindaMueller]

Who has the best, juiciest, most tender filet or rib eye, available in the area?

Longhorn Steak House on 441 is reasonably priced, and Flo’s Fillet is my favorite steak. Their sides and desserts are delicious! In fact, anything I have ordered there, from salmon to chicken tenders, has been great.

[biker59]

Who has the best, juiciest, most tender filet or rib eye, available in the area?

I like Outback on rt 441/27. I regularly get their Victoria filet. Thick, juicy, tasty. Going there tonight, matter of fact.

[Stu from NYC]

The stove should only be used for part of the process. Sous Vide or oven should be the other part.

Thanks for the clarification.

Guess easier to get a good one at a restaurant, have liked the ones we have gotten at Longhorn

[Bea&Mike]

Who has the best, juiciest, most tender filet or rib eye, available in the area?

We just ate at The Oak Restaurant on 44 it was the best Tender juice steak we had since moving here two years.

[Caymus]

Thanks for the clarification.

Guess easier to get a good one at a restaurant, have liked the ones we have gotten at Longhorn

It does make life easier.:) I forget which grade of beef they use. Some of the large chains say they use prime.

[DaleDivine]

I like Outback on rt 441/27. I regularly get their Victoria filet. Thick, juicy, tasty. Going there tonight, matter of fact.
My favorite steakhouse locally. They know how to cook a steak Pittsburgh style.
Crispy on the outside and rare center.. Both Filets and ribeyes...
:icon_hungry::icon_hungry::agree::bowdown:

[Stryker]

Who has the best, juiciest, most tender filet or rib eye, available in the area?

I was on a filet diet. I had filet every night for 6 months. (Lost 80lbs) It was easy to do because I easily had the best filet in 50 miles. Simple is best. Here is what I did.

1. Get prime filet from Publix. (Not all Publix have it. ) have them cut you center cuts of 2 1/2 to 3” filets. This will provide 10 to 12 oz. filets. It has to be Prime.

2. Heat a well seasoned cast iron pan over high heat, to searing temperature.

3. Season the filet with salt and pepper only.

4. Add a few drops of evoo to the pan.

5. Place the filet in the pan, and reduce the pan down to a medium high temperature.

6. I like rare, so I cook the filet for 3 minutes 30 seconds on each side.

7. I finish the steak, in the pan with a splash of dry vermouth, and a drizzle of truffle oil.

This is best done on a gas stove.

Simple, easy to do, and very little prep. To my taste this produces the best filet ever.

[Jblefty]

Well, in the olden days.... Like last year, I'd buy a 2 1/2" thick Tomahawk at Sam's . Smoke it on my pellet grill for about 2 hrs. Temperature is about 130 to 140, your choice. Then and brush on the butter, sear it on my gas grill at 500 degrees for a minute or two. Ah... best steak I've ever had....

[Ele201]

We just went to the Oak Restaurant on 44 it was the best steak we had very tender, and juicy flavor. I recommend this place price very reasonable too.
Live nearby, and may give Oak a try. Just wondering, how much was the steak? And what type of steak did you have? Thanks!

[Catalina36]

Who has the best, juiciest, most tender filet or rib eye, available in the area?

Ok I read almost all of the replies to your question. Best Restaurant to Eat a pefectly cooked Steak / Rib Eye??? Most replies were about cooking the rib eye at home?? Very few answered your question. I have been to The Chop House in Sumter Landing. Great ambiance but my steak was maybe a 7 or 8 on a scale of 1-10. My best choice for a perfectly cooked Bone in Rib Eye and I have been to this chain of restaurants a dozen times in several states. NY, FL, and NC. The LongHorn Steak House on CR441 has the Best tasting Bone in Rib Eye. It's called "The Outlaw Ribeye". I have never been disappointed. A perfectly cooked Rib Eye every time without the High Prices. Enjoy

[midiwiz]

Who has the best, juiciest, most tender filet or rib eye, available in the area?

The Delmonico at Prima is the best I've had in TV. I've been told the kitchen can't mess them up because of the cost of them. Win for me! It's the only steak in TV I have never sent back.

[Ecuadog]

... It's the only steak in TV I have never sent back.

Really? One out of how many?

[pauld315]

If you don't mind driving to Ocala, I think that Mark's is a great place to get a steak. I find it interesting that their website shows a photo of a filet mignon, but it doesn't have a crust on it. Also, they say the filet mignon is USDA inspected, but not whether it is Choice or Prime. They offer a 7 ounce and an 11 ounce filet mignon.

For the 11 ounce filet, with a salad, potato, tax, and 20 percent tip, you will pay about $92, or $184 for two. If you plan to drink anything, the sky is the limit. Note that the Chophouse in The Villages is less expensive than Mark's.

Another great place in Ocala is Stirrup's at the World Equestrian Center hotel. Magnificent food and atmosphere. Expect to pay top dollar.

[pauld315]

Well, in the olden days.... Like last year, I'd buy a 2 1/2" thick Tomahawk at Sam's . Smoke it on my pellet grill for about 2 hrs. Temperature is about 130 to 140, your choice. Then and brush on the butter, sear it on my gas grill at 500 degrees for a minute or two. Ah... best steak I've ever had....

What does the olden days have to do with it ? If it is price you can still buy wonderful Tomahawks for as little as $10.98 a pound from Wild Fork Foods. Order tonight and it is delivered tomorrow to your home. They send it from their store in Orlando

USDA Choice Beef Tomahawk Ribeye – Wild Fork Foods (https://wildforkfoods.com/collections/beef-and-steaks/products/usda-choice-bone-in-beef-tomahawk-ribeye?algoliaHit=true&variant=9748907950116)

[mhonard]

I stopped buying steak in restaurants. I buy 2-inch thick, half pound, USDA Prime filets at Publix for $30 per pound. I cook them on an electric grill at home, and they are way better and cheaper than in any restaurant that I have been to in the area. If you order a steak in a restaurant, you will most likely get USDA Choice or worse. If I go to a steak restaurant, I will usually order a hamburger or fish and chips.
What Publix has prime? I always see premium meat, which is not the same, at my local Publix south of 44.

[Ele201]

You’re right, the OP wasn’t asking how he/she should cook a steak, or where to buy one. Thanks for your tip about Longhorn. Smart!

[retiredguy123]

What Publix has prime? I always see premium meat, which is not the same, at my local Publix south of 44.
The Publix at Colony Plaza and at Lake Deaton Plaza both sell USDA Prime filets. They are often labeled under the "Greenwise" name. But, they also have USDA Choice, so you need to read the label.