Random steakhouse next weekend - what to get?

[Nottom]

"Trail Boss" Porterhouse Steak $26.99
Twenty ounces of genuine aged Angus beef

[edtost]

prime rib, medium rare, end cut.

[goofball]

if i were going there i'd get the ribeye medium rare and the chili cheese fries.

[El Diablo]

Fry,

OK, here's what you get. I'm assuming about four of you.

Apps:
The Flame OPA-OPA Cheese (Saganaki) $6.99
Fried cheese with a flame.

Bloomin' Onion $6.99
The original recipe from Opa-Opa

Stuffed Baked Jalapenos $6.99
Stuffed with cheese and baked just right

Dinner:

As I said earlier, I'd ask for their recommendation, but without any other info, I'd probably go with:

"OPA-OPA Cut" Top Sirloin Steak $19.99
Twelve ounces of Black Angus steak that most cowhands consider the finest tasting anywhere

The filet, NY strip, and ribeye are also good choices.

Medium-Rare, w/ salad and baked potato.

Dessert:

New York Style Cheesecake
Mexican Brownie a la Mode
Apple Crisp a la Mode

[Pat Southern]

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Joy's Mac-A-Roo 'n' Cheese ($4.99), and it's not even close.

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[ChuckyB]

Porterhouse

[daryn]

oh wow man.. i read the first few sentences of your post and i was like, "wow, i wonder if he's talking about opa opa".. it's seriously a fantastic restaurant. also my girl knows the owners, who are greek. anyway i have eaten there a few times, it's great.

[Fryguy]

wow, this thread was approximately useless.

I'm not looking for a ridic huge steak, I'm looking for quality. I thought there was like a standard choice that tasted better than the others. I'm pretty partial to the prime rib, so I'll just get that (going this weekend now instead of last).

Edit: Can some steak expert explain the difference between:

1. Porterhouse
2. T-Bone
3. NY Strip
4. Top Sirloin
5. Ribeye

Keep in mind I really really like prime rib, and I've had filet before, and while it was very good, it's nothing amazingly special (yes it was a well prepared filet, at a reasonable quality restaurant). I honestly prefer prime rib to filet, so keep that in mind when explaining what the above steaks are. Like I said, I'm a steak noob [img]/images/graemlins/frown.gif[/img]

[dc_publius]

Here are a few steakhouse tips:
more rare > well done (medium rare is a good choice)
dry aged > fresh (aged meat has more flavor)

Don't forget to order lots of sides and share. Very important.

If you don't care for plain slabs of meat, order steak dishes that rely on sauses or are well seasoned. Personally I don't really care for steaks but love things like Steak Au Poivre (Capitol Grille).

[ChuckyB]

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Edit: Can some steak expert explain the difference between:

1. Porterhouse
2. T-Bone
3. NY Strip
4. Top Sirloin
5. Ribeye


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I was a waiter in a steakhouse and a butcher...so here goes.

A T-Bone has a big side and a small side divided by the bone. The small side is the tenderloin (a.k.a. filet mignon). The big side, if it weren't on the bone, would be a New York Strip.

A Porterhouse is a T-Bone from the beginning of the loin. You can tell it from a T-Bone because it has an extra muscle on on the big side. The minimal difference between it an a T-Bone makes the big price difference hilarious.

Top sirloin is from a whole different part of the cow. It's though to be the most naturally flavorful steak thanks to it's fat content.

Ribeye is the same thing as Prime Rib. Prime Rib is roasted (usually boneless), whereas the Ribeye is grilled (we did in bone-in).

Many people will prefer just about anything over filet. It has very little flavor of its own (thus it's wrapped in bacon, served with hollandiase...whatever).