[Stu from NYC]

Originally Posted by JSR22

Of course the off topic posts about eating steak at an equestrian center and the horse tastes like chicken. These people think they are funny but they sound foolish. The BEEF was excellent.

If you do not like my attempts at humor feel free to scroll on by. The OP got his answers quite awhile ago.

[JSR22]

Originally Posted by Stu from NYC

Someone told me that a horse steak will taste like chicken

off topic and not funny

[JMintzer]

Originally Posted by JSR22

off topic and not funny

[Kenswing]

Originally Posted by Stu from NYC

If you do not like my attempts at humor feel free to scroll on by. The OP got his answers quite awhile ago.

I'm glad you were honest and said "attempts" at humor.

[Babubhat]

Why there is an ignore user list. Have at least a hundred on it and still growing

[sail33or]

You folks do know there is a place called "Ruth's Chris".

[JSR22]

Originally Posted by sail33or

You folks do know there is a place called "Ruth's Chris".

Absolutely! A great restaurant.

[valuemkt]

Originally Posted by Michael G.

Pine or Oak???

A fifth grader from Wisconsin should know the difference

[Dr Winston O Boogie jr]

Originally Posted by Gullwing

Some may not agree but at Longhorn, Flo’s filet is hard to beat.

I had a steak at Longhorn once and would never go back. They coat all of their steaks in a thick salt crust. I spent ten minutes trying to scrape all of the salt off and it was still too salty. I want to taste my steak, not salt.

[brewbob]

Ive been dry aging steaks for 3 years. I buy the whole ribeye loin and age it for 5-6 weeks. Is there anywhere I can buy a prime ribeye loin in or around the TV? fyi....I am considering moving to TV and would like to continue my dry age addiction.

TIA

[collie1228]

Get yourself a good quality sous vide machine and you will start to wonder why you ever ordered a steak in a restaurant. I put my ribeye or good quality strip steak in the sous vide water bath at 135 degrees for an hour or so, then preheat my pellet grill to over 500 degrees and sear it one minute a side. Perfect every time.

[Taurus510]

Originally Posted by valuemkt

Best in the Villages ? Prima - way better than ChopHouse. BUT, it pales in comparison to surrounding area, which is subject to your mileage tolerance. Amazingly, I agree that, comparatively, Texas Roadhouse puts out some decent steak.

BUT, again, Mark's Steakhouse Ocala, Flemings in Orlando, Charlies in Tampa put the above to shame. You will pay for it, but you (normally) get what you pay for in more major markets that don't have captive consumers

Maybe it was a bad night, maybe not. But the night we went to Prima’s I ordered their Delmonico with a baked potato. I have had steak at Golden Corral that was just as good, and the potato was just that. No sour cream, not even any butter, a simple dry baked potato. I will admit, they were very busy, but no excuse for that. Before you ask why I didn’t ask for butter for the potato, understand that I was finished with the meal before we were checked on.

[brewbob]

Originally Posted by collie1228

Get yourself a good quality sous vide machine and you will start to wonder why you ever ordered a steak in a restaurant. I put my ribeye or good quality strip steak in the sous vide water bath at 135 degrees for an hour or so, then preheat my pellet grill to over 500 degrees and sear it one minute a side. Perfect every time.

Thats what I do with one exception...I sear over charcoal on a small weber grill(smokey joe). I SV for 2 hours at 115. Searing over a very high heat will raise the steak temp some(carry over). I shoot for final temp around 132-135. I use a Thermoworks Thermapen to check temp. Best gadget I own!

[JoMar]

Berns in Tampa

[patfla06]

With the prices of steak I’m hearing about I’m glad I no longer
like or eat steak.