Talk of The Villages Florida
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Talk of The Villages Florida (https://www.talkofthevillages.com/forums/)
-   Restaurant Discussions (https://www.talkofthevillages.com/forums/restaurant-discussions-90/)
-   -   Steak (https://www.talkofthevillages.com/forums/restaurant-discussions-90/steak-326202/)

Stu from NYC 11-14-2021 06:53 PM
Quote:
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.
If you do not like my attempts at humor feel free to scroll on by. The OP got his answers quite awhile ago.

JSR22 11-14-2021 07:24 PM
Quote:
Originally Posted by Stu from NYC (Post 2029602)
Someone told me that a horse steak will taste like chicken:bigbow:
off topic and not funny

JMintzer 11-14-2021 07:49 PM
Quote:
Originally Posted by JSR22 (Post 2029718)
off topic and not funny
https://c.tenor.com/dlLdNF3Z-CUAAAAC...pinion-man.gif

Kenswing 11-14-2021 08:02 PM
Quote:
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.
I'm glad you were honest and said "attempts" at humor. :coolsmiley:

Babubhat 11-14-2021 08:04 PM
Why there is an ignore user list. Have at least a hundred on it and still growing

sail33or 11-15-2021 09:19 AM
You folks do know there is a place called "Ruth's Chris".

JSR22 11-15-2021 09:34 AM
Quote:
Originally Posted by sail33or (Post 2029922)
You folks do know there is a place called "Ruth's Chris".
Absolutely! A great restaurant.

valuemkt 11-15-2021 01:01 PM
Steak or Stake
 
Quote:
Originally Posted by Michael G. (Post 2029562)
Pine or Oak??? :pepper2:
A fifth grader from Wisconsin should know the difference

Dr Winston O Boogie jr 11-15-2021 01:40 PM
Quote:
Originally Posted by Gullwing (Post 2028123)
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 02-22-2022 11:46 AM
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 02-23-2022 09:30 AM
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 02-23-2022 10:16 AM
Quote:
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
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 02-23-2022 10:53 AM
Quote:
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.
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 02-23-2022 10:51 PM
Berns in Tampa :)

patfla06 02-24-2022 12:08 PM
With the prices of steak I’m hearing about I’m glad I no longer
like or eat steak.


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