Originally Posted by Spikearoni (Post 2028128)

How do you check your steak to determine quality of "doneness" without cutting into it?

Originally Posted by golfing eagles (Post 2028131)

poke it with your finger. The firmer it is, the more well done it is. Takes practice and experience.

Originally Posted by Debbiedeluca (Post 2028180)

Arnold Palmer CC has my vote! Never been disappointed- they also make a great veal chop!

Originally Posted by JSR22 (Post 2028200)

I love the veal chop at Palmer.

Originally Posted by Stu from NYC (Post 2027691)

Wish our oven broiler would get hotter. Cannot get steak they way I would like it.

Marks prime is excellent.

Originally Posted by midiwiz (Post 2027848)

it depends on how you want to approach that subject. Best Steak as in steakhouse as like Bern's in Tampa or just the best steak possible with what we have to work with LOL

If you are looking for steakhouse quailty, you be driving. Bern's in Tampa is probably the best in the state however you'll need reservations and getting one is not always easy. Go to Orlando and you can do what I call "meat salad" aka Fogo de Chou or there are several steakhouses between Disney and I Drive Ocala was already mentioned by another poster.

As for here.... LMAO well Chop house isn't all that much better than Outback, roadhouse, etc. They just dress it up to look nice otherwise it's the same as the rest. So I'm at a loss on that one I have yet to find anything better locally.

As a side note my qualifications are - 1) Quality of the Old Fashioned (includes Bourbon Selection) 2) Meat selection 3) Meat quality grade (most local serve select or choice even though they claim it's prime) 4) experience (service)

Originally Posted by valuemkt (Post 2028209)

My Weber gets to 700, but I wanted an outside char while keeping the inside rare to medium rare. I now have a second product outside, also gas, called THE BEEFER. Gets up to 1500 degrees.. Steaks done in minutes

Originally Posted by Duppman (Post 2028030)

I had a USDA prime grade ribeye at Prima in Brownwood. Best ribeye I've ever had.

Originally Posted by jarodrig (Post 2027908)

Based on my recent visit to The Chop House and ordering a Delmonico steak , The Chop House would be the LAST place I would recommend to find a decent steak !

Originally Posted by JSR22 (Post 2028276)

I have had the Delmonico the last 4 weeks at Chop and it has been excellent. Dining therevtomorrow evening and will order the Delmonico!

Originally Posted by JSR22 (Post 2027719)

In TV Chop House prime aged Delmonico is excellent.
Outside of TV Stirrups at the World Equestrian Center in Ocala.

Originally Posted by gdennis317 (Post 2029360)

Something strange about getting a Steak at a Horse Facility?

Originally Posted by BobnBev (Post 2027677)

Who's got the best steak in the Villages, or surrounding area?

Originally Posted by dewilson58 (Post 2028331)

Give us an update...............& how you order Ur steak. :)

Originally Posted by gdennis317 (Post 2029360)

Something strange about getting a Steak at a Horse Facility?

Originally Posted by JSR22 (Post 2029572)

The prime aged Delmonico was excellent Friday evening at Chop House. Ordered a notch below medium rare with bordelaise sauce, loaded baked potato and brussel sprouts with bacon. MY husband I split the steak and it was $54. Melissa was our excellent server. Two managers walking the floor to make sure everyone was satisfied. They were very busy but they had plenty of help.

Originally Posted by JSR22 (Post 2029691)

Originally Posted by JSR22 (Post 2029691)

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.

Originally Posted by Stu from NYC (Post 2029602)

Someone told me that a horse steak will taste like chicken:bigbow:

Originally Posted by JSR22 (Post 2029718)

off topic and not funny

Originally Posted by Stu from NYC (Post 2029709)

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

Originally Posted by sail33or (Post 2029922)

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

Originally Posted by Michael G. (Post 2029562)

Pine or Oak??? :pepper2:

Originally Posted by Gullwing (Post 2028123)

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

Originally Posted by valuemkt (Post 2027778)

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

Originally Posted by collie1228 (Post 2064922)

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.