If'n you were married to my wife, you'd hear about it big time for spending that kind of money for food. Besides, we've had our own farm-raised beef and nothing in the restaurants can compare.
If'n you were married to my wife, you'd hear about it big time for spending that kind of money for food. Besides, we've had our own farm-raised beef and nothing in the restaurants can compare.
You win, mods please lock. I eat at the Tulsa Mahogany once a year for my mother's birthday. I've eaten at the OKC Mahogany. I've eaten at the Ranchers Club at OSU several times and Diamondback in Waco. The Stillwater Texas Roadhouse 20oz hand cut ribeye is hands down the consistently best steak I have ever had and 1/3 the cost of the fancy places.
Highly recommended!!!!!!!!!Wife and I went to "Gage's Steak House" in Guthrie for our 22nd Anniversary celebration. She ordered the Blackened Salmon and I the Filet of Beef. (It was a share-and-share deal between us.) Everything was absolutely delicious, perfectly prepared, took just enough time to know it wasn't something sliced off a slab of something that had been cooked hours earlier, and the waitress was pleasant, courteous, and helpful.
For a place that is "casual dress", it certainly is elegant dining. The pricing is not cheap, but is far from outrageous. I highly recommend checking it out for yourselves.
Oh, and we brought home what we couldn't possibly finish last evening and will have a repeat dining adventure tonight!
Woody
Exactly. If I get a steak not cooked right at the American Legion cooked by volunteers and it isn't right, no big deal, but when we go to a fancy steakhouse and expect to have a bill of around a hundred bucks or more when leaving after appetizers, dinner, cocktails and dessert, it had better be done right or they get it back.
If I spend a hundred bucks or more for a steak, I expect it to be on the hoof and under its own power...
I like to chase my steak around the plate and have to kill it before eating it. If not, its overcooked!If I spend a hundred bucks or more for a steak, I expect it to be on the hoof and under its own power...
Just make sure you keep your salad far enough away that it dosen't walk across the table and eat it. I had a buddy that would eat it blue. Where it was just brushed across a flame. I like it juicy but that was hard to see. A friend from Germany says her favorite food there is raw ground beef put on crackers or something. Sorry can't do that either.
Lol, I want mine to be hot (or at least good & warm) all the way through.
Raw burger is putting one on the line for Salmonellas, Escherichia coli, Shigella, Staphylococcus aureus, and Listeria monocytogenes.(I copied them so I didn't have to respell them. )
Steak on the other hand with a minimal of cooking has all those bad things on the surface and are killed in the cooking process, so even blue rare is pretty safe.
I actually like mine a true medium rare with a warm red center. My dad was a blue rare person with a sense of humor that kind of set back some of the wait staff. When asked how he wanted his steak, he would say wipe the ass, skin it and let's eat.
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