Simple Jack said:

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Ribeye-Rare said:

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Lonestar-aught-six said:

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Put on something nice, we're going to the Sizzler!

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Well, we can certainly laugh about it now, but I recall a day back when money was short and I couldn't wait for Tuesday nights at Bonanza.

I still can't say I've ever had a better hamburger steak, but I'll grant that a man's memory tends to get clouded with age.

As for today's high end steakhouses, I just dunno. Consistency has always been a problem at the stuffed shirt places I've been.

One time I'll get a steak that's damn well worth the money. The next time I'm disappointed as hell.

Go figure.

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I was a cook at Bonanza when I was a teen for two years. The ribeyes would almost fall apart they were so tender. And they were not fatty like they are now. I never eat ribeyes now because of the fat. I have no idea what has changed in the beef industry, but the steaks back then were better, imho.

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Fall-apart-tender isn't exactly something I look for in a steak

This place or GTFO.

Well Hell....Ne'r mind....Youtube wouldn't let me play it.

What dont cha want from Hell or High Water/////

Quote:

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I was a cook at Bonanza when I was a teen for two years. The ribeyes would almost fall apart they were so tender.

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My brother-in-law was a steak 'chef' in the early 1980's while in high school at a chain called Sirloin Stockade, which at that time competed directly against Bonanza.

He told me that the steaks would come in packed in a green liquid inside plastic bags. I always figured it must have been some type of meat tenderizing solution, which was probably necessary since I'll bet to keep costs down they were buying the cuts that are lower in grade than USDA Select, like Standard, Commercial, or Utility grade.

Next time y'all are in Port Aransas, stop by The Roosevelt and eat one of their filet mignons. One of the best…. nope, the best.

htxag09 said:

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agenjake said:

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I don't understand the dogging on Ruth's Chris. I get that it's a chain, but for an anniversary dinner it's always been great with a great atmosphere.

That's not a testament that it is the best ever, but I crack up at the scoffing like it's K-Bob's.

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Didn't reread the whole thread. But you're the only one comparing it to K-Bobs. Little hyperbole to take that from someone saying it isn't a top 20 steakhouse in Texas.

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Eh, it's Texags. Hyperbole is thick in these parts.

My attitude on steakhouses has changed over the years. I much prefer the small mom and pop places that don't have a chance at getting on these types of lists these days. They tend to cook steaks much closer to the way that I actually enjoy food. They may not have the high prime beef, but the good ones get a high choice and through their cooking of it, the meal is very enjoyable. Perini Ranch is probably the most well known that fits the bill. Also in Abilene (and Albany) is the Beehive that doesn't get enough credit IMO. Lowake has already been mentioned. I love eating at the Cattle Exchange in Canadian when I have the opportunity. A real hidden gem is the Backdoor Cafe in Roosevelt. Nearly every little town in the state has a good place to get a steak that more closely resembles my taste pallet and preference than the high end places.

None of that means I don't enjoy going to high end joints. Bohannon's in San Antonio is one of our favorite places to go. We love the ambiance, the bar, etc. I'd eat there more often if I lived closer. Pappas Bros. is subperb and I read earlier someone went outside of the state to St. Elmo's in Indiana which is also one of my top 5 dining experiences. I do enjoy sitting and enjoying good food with good drinks and ambiance. But as far as good steakhouses, give me the small ones scattered all over the place any day of the week.

The republic is pretty tough to beat

Cen-Tex said:

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Next time y'all are in Port Aransas, stop by The Roosevelt and eat one of their filet mignons. One of the best…. nope, the best.

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Taking your word for it. Wife and I headed out there tomorrow.

Well, Charlie made the big time!

https://www.texasmonthly.com/bbq/xxl-ranch-steak-house/?utm_source=facebook&utm_medium=paid&utm_campaign=cm-traffic&fbclid=IwAR2MhplV14dix3C1WWlh_PdEYdtH6LU8Ag7JsNup5auw5UTabYeG0T-H6eE_aem_Ablv-SB5HjJgcS_vjLqinu8jsPMTNoGr35URsBe6aHAA-hPxrOUKXSZxMfWJjaPMSf7Ub48QpHcCOYemO5bXUaaE

This article is a little more eloquent than my attempt to tell his story.

Only problem now is I can't get a table for when my dad is coming to visit in a couple of weeks!

Steak and Ale is coming back. It'll probably make it on their next list.

Simple Jack said:

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Ribeye-Rare said:

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Lonestar-aught-six said:

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Put on something nice, we're going to the Sizzler!

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Well, we can certainly laugh about it now, but I recall a day back when money was short and I couldn't wait for Tuesday nights at Bonanza.

I still can't say I've ever had a better hamburger steak, but I'll grant that a man's memory tends to get clouded with age.

As for today's high end steakhouses, I just dunno. Consistency has always been a problem at the stuffed shirt places I've been.

One time I'll get a steak that's damn well worth the money. The next time I'm disappointed as hell.

Go figure.

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I was a cook at Bonanza when I was a teen for two years. The ribeyes would almost fall apart they were so tender. And they were not fatty like they are now. I never eat ribeyes now because of the fat. I have no idea what has changed in the beef industry, but the steaks back then were better, imho.

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People laugh when I tell them Bonanza was not a bad place back in the day. I grew up eating steak and other beef provided to us by my grandfather, who raised cattle. He'd have a cow butchered about once a year, and we'd get the meat and put it in the freezer. We'd have packaged t-bones -- probably about 4 sets -- and eat those several times a year (among all the other cuts). Talk about tough. I've always joked that my mom would serve the toughest cuts of meat the day I had my braces tightened! (Actually, sometimes she would -- never figured out if that was intentional or just an oversight). On the rare nights we'd actually go out to eat, and we'd often go to a place like Bonanza, it was always pretty good.

Now, you could argue that I didn't have much to compare it to and would have loved anything at a restaurant, and that might be right if I was always eating hot dogs, cold cuts or whatever, but I was eating cheaper cuts of beef routinely -- and Bonanza's steaks were WAY better. Did Steak and Ale blow Bonanza away? No doubt. But for the price, the big B wasn't anything to sneeze at.

Admittedly by the '90s, those that were still around were pretty much trash.