OT: Thoughts on Barclay Prime steakhouse in Philly?

[Ranger Dan]

I just saw a list of the top ten steak houses in the US and Barclay Prime was number two, behind only St. Elmo in Indianapolis and just ahead of Peter Luger's in New York.

I've been to Sullivan's i, Morton's, and the Chop House (Chicago). Is there much difference between these places and one of the top 10? If you've been to a few of these best of the best steak houses, does Barclay's Prime really deserve this high rank? How about Peter Luger's and St. Elmos? Are they worth the money?

Also, has anyone ever bought dry aged steaks via mail order and cooked at home? If so, how does this compare to these top of the line places?

 

[mrtailgate]

Check out Sous Vide prep of steak. I might give it a try.

 

[GringoStarr99]

Been to Barclay twice on business dinners. Excellent steakhouse. Bone In Ribeye was perfectly done.

Plus the Yorkshire Pudding as bread service is not to be missed

 

[cvilleelkscoach]

St Elmo's is very good but I would rate Mannys in Minneapolis as better.

 

[Norm Petersin]

Try Texas Roadhouse

 

[71camaro]

Try Texas Roadhouse

Golden Corral craps all over it.

 

[ClarkstonMark]

I just saw a list of the top ten steak houses in the US and Barclay Prime was number two, behind only St. Elmo in Indianapolis and just ahead of Peter Luger's in New York.

I've been to Sullivan's i, Morton's, and the Chop House (Chicago). Is there much difference between these places and one of the top 10? If you've been to a few of these best of the best steak houses, does Barclay's Prime really deserve this high rank? How about Peter Luger's and St. Elmos? Are they worth the money?

Also, has anyone ever bought dry aged steaks via mail order and cooked at home? If so, how does this compare to these top of the line places?

I would take any top 10 list with a grain of salt. That said, I know many people who have been to Lugers, and they say the steak is great. But the bacon app is what they rave about lol.

If you decide to order some dry aged beef, and you want the best in America, order from Bryan Flannery, and get the California Reserve (the Midwesten is good too, but the Cali is better). I recommend the ribeye (or the Jorge cut) and the rib cap. The rib cap is better then sex.
Just looked and bone in Ribeyes and ribcaps are on sale right now, a great deal.
https://www.flannerybeef.com/butcher/prime-beef/california-reserve.html

I also get dry aged beef from Fairway Packing, right down the road in Detroit. The guys there are great, and their aging room is amazing. But their beef is not as good as Flannery, nor is it cheaper. But I get it when I don't have time for shipping across the country (plus, they used to have a hot receptionist that i had a crush on).
http://fairwaypacking.com/

 

[cment]

Been to Barclay twice. And it is good. Valet parking too, but dont pring a 1-ton truck bc they wont park it.

 

[Nitknee]

I would take any top 10 list with a grain of salt. That said, I know many people who have been to Lugers, and they say the steak is great. But the bacon app is what they rave about lol.

If you decide to order some dry aged beef, and you want the best in America, order from Bryan Flannery, and get the California Reserve (the Midwesten is good too, but the Cali is better). I recommend the ribeye (or the Jorge cut) and the rib cap. The rib cap is better then sex.
Just looked and bone in Ribeyes and ribcaps are on sale right now, a great deal.
https://www.flannerybeef.com/butcher/prime-beef/california-reserve.html

I also get dry aged beef from Fairway Packing, right down the road in Detroit. The guys there are great, and their aging room is amazing. But their beef is not as good as Flannery, nor is it cheaper. But I get it when I don't have time for shipping across the country (plus, they used to have a hot receptionist that i had a crush on).
http://fairwaypacking.com/

I have eaten at all the the places mentioned above and the Best Steakhouse in the U.S. In my option andCharles Barkley's is Chicago Cut ! I like St Elmo's when in Indy, especially since the proprietor is a Penn Stater. I will be there next week almost every day during the Big Ten BB tournament.

 

[tgar]

The best one I have ever been to and I have been to a few is Benny's Chop Hous in Chicago because they Jazz in the lounge bar which is a fantastic room with great massive windows and a Beautiful bar.

Steak houses are Steak houses. Same formula. If you want a great chain and are in Chicago go to Wildfire.

My preference is find any other great restaurant / variety of food you want and go there. I can make a great Steak at home with sides and dessert that rivals anything I have ever had at a Steak House.

The best steak I ever ate was in Argentina. I make a fantastic chimmichurri myself and just think versus other dining experiences that Steak Houses are by and large over rated for the price.

 

[Black Elmo 2]

St. Elmo!! Clearly the best!!

 

[katchthis]

You want a tasty steak? Just go to Barbaret in downtown Lancaster. Get the Steak and Frites, get the whitefish soufflet appetizer. If it's warm enough the roof top bar is really nice. Save the travel to Philly. For mail order, Lobels in NYC, I've been very pleased with the product. Their hams and smoked turkey are exceptional also.

 

[step.eng69]

I just saw a list of the top ten steak houses in the US and Barclay Prime was number two, behind only St. Elmo in Indianapolis and just ahead of Peter Luger's in New York.

I've been to Sullivan's i, Morton's, and the Chop House (Chicago). Is there much difference between these places and one of the top 10? If you've been to a few of these best of the best steak houses, does Barclay's Prime really deserve this high rank? How about Peter Luger's and St. Elmos? Are they worth the money?

Also, has anyone ever bought dry aged steaks via mail order and cooked at home? If so, how does this compare to these top of the line places?

The Secret to a Better Steak is Freeze-Frying

When the duo behind the Ideas in Food blog explained their get-it-right-every-time method for steak, we were, um, skeptical. Season, freeze, fry, slow-roast, then fry again? It sounded nuts. Then we tasted. Minds. Officially. Blown. This technique guarantees your $50 dry-aged porterhouse (or rib eye, or T-bone) will be deeply caramelized on all surfaces and perfectly pink in the center. Yes, there are eight (basic if unorthodox) steps, but the steakhouse-quality results speak for themselves

Link: http://www.bonappetit.com/recipe/slow-roasted-twice-fried-porterhouse?mbid=synd_msnfood

 

[psu1969a]

I just saw a list of the top ten steak houses in the US and Barclay Prime was number two, behind only St. Elmo in Indianapolis and just ahead of Peter Luger's in New York.

I've been to Sullivan's i, Morton's, and the Chop House (Chicago). Is there much difference between these places and one of the top 10? If you've been to a few of these best of the best steak houses, does Barclay's Prime really deserve this high rank? How about Peter Luger's and St. Elmos? Are they worth the money?

Also, has anyone ever bought dry aged steaks via mail order and cooked at home? If so, how does this compare to these top of the line places?

St Elmo's is superb; prices are not exorbitant; try the Shrimp Cocktail. If visiting Indianapolis, also try Izzy's next door to St Emo's.

As for Chop House in Chicago, it has been years but it was next to worse restaurant. Capital Grille in Philadelphia takes the cake as the worst in my view.

 

[kijanalives]

St Elmo's is superb; prices are not exorbitant; try the Shrimp Cocktail. If visiting Indianapolis, also try Izzy's next door to St Emo's.

As for Chop House in Chicago, it has been years but it was next to worse restaurant. Capital Grille in Philadelphia takes the cake as the worst in my view.

I'll vote for Luger's. Most exquisite steakhouse dining experience of my life, twice. Same building since the late 19th century. You order by # of guests, they cook porterhouses to perfection on a 1600* grill. I forget about the sides....

 

[psurudy]

St. Elmos-excellent. Berns steak house in Tampa is also top notch. I also like El Gaucho in Aruba. Argentinian steaks.

 

[ClarkstonMark]

St. Elmos-excellent. Berns steak house in Tampa is also top notch. I also like El Gaucho in Aruba. Argentinian steaks.

Bern's steak -ok
Bern's wine - holy shit

 

[mhentz]

Golden Corral craps all over it.

I recommend the Outback Steakhouse in Royersford. Specifically the Prime Rib prepared Outback Style. Completely dusts this Barclay's place.

 

[katchthis]

El Gaucho in Aruba could be my best steak ever.

 

[dmk228]

I've been to a number of "high end" steakhouses including several visits to Barclay. While I like Barclay, I actually kind of like Butcher and Singer (another Steven Starr restaurant) slightly better. Like every steakhouse I've been to, I've come away blown away on at least one visit and left feeling a little underwhelmed other times.

When I go to one of these places, I look for the perfectly charred outside crust and perfect medium rare inside. I don't know why, but while these places often "nail" it, other times, I've found the char to be lacking (like they didn't get their salamander hot enough or something). Whatever it is, I've decided that because of the inconsistency, I think of these places as mostly interchangeable. I always go in hoping I'll be blown away but find that about 25% of the time I'm left feeling like I could have done the same at home.

I'll say this though - the last time I was at Barclay, they absolutely nailed it.

 

[dmk228]

El Gaucho in Aruba could be my best steak ever.

El Gaucho is awesome. Love their sangria (something I normally despise because it's almost always too sweet) and their sauces.

 

[Ranger Dan]

The Secret to a Better Steak is Freeze-Frying

When the duo behind the Ideas in Food blog explained their get-it-right-every-time method for steak, we were, um, skeptical. Season, freeze, fry, slow-roast, then fry again? It sounded nuts. Then we tasted. Minds. Officially. Blown. This technique guarantees your $50 dry-aged porterhouse (or rib eye, or T-bone) will be deeply caramelized on all surfaces and perfectly pink in the center. Yes, there are eight (basic if unorthodox) steps, but the steakhouse-quality results speak for themselves

Link: http://www.bonappetit.com/recipe/slow-roasted-twice-fried-porterhouse?mbid=synd_msnfood

Have you tried this method?

 

[Creek Side]

The Secret to a Better Steak is Freeze-Frying

When the duo behind the Ideas in Food blog explained their get-it-right-every-time method for steak, we were, um, skeptical. Season, freeze, fry, slow-roast, then fry again? It sounded nuts. Then we tasted. Minds. Officially. Blown. This technique guarantees your $50 dry-aged porterhouse (or rib eye, or T-bone) will be deeply caramelized on all surfaces and perfectly pink in the center. Yes, there are eight (basic if unorthodox) steps, but the steakhouse-quality results speak for themselves

Link: http://www.bonappetit.com/recipe/slow-roasted-twice-fried-porterhouse?mbid=synd_msnfood

That is A LOT of work for a steak. Is it really worth it?

 

[CF LION]

Best steaks I've ever had other than those mentioned above:

Phillips Chop House in Kansas City
Chops in Atlanta
Brandywine Prime just down the street from me in Chadds Ford, PA.

 

[step.eng69]

Have you tried this method?

That is A LOT of work for a steak. Is it really worth it?

Sent this to my son. Maybe he'll try the method, he's usually open to new ways of creating meals. I have to agree with creek side, way too much work. Well, Not too much work---lots of waiting time involved. Passed this by my wife the other day, she agreed that the upscale steak establishments will go through a similar process.
A restaurant near Wilkes-Barre --Dominic's--marinates it's steaks for days prior to serving.