my first NICE steakhouse meal

I'm supposed to go out for my first nice steakhouse meal tonight at the Twin Creeks Steakhouse in the Silverton casino in las vegas. If you could only make one trip to a nice strakhouse in your life, what would you get?

I would think steak would be a good choice. I'm sorry, had to say it.

Knowing nothing about that restaurant but looking at the menu online, I'd probably order the Porterhouse. Hope you have a great time!

I love a big, (prime dry aged) bone in ribeye. Charred and pink, please.

go for the porterhouse or ribeye, if they have it. ribeye is marbled - most flavor. don't go crazy on the bread, no matter how good it is - you want to save room for the important stuff...i usually start with a seafood appetizer - shrimp cocktail, lump crab mea, etc. this way, i get a little bit of a seafood fix, without committing to a surf and turf for my entree!

Avoid the Chicken and the Pasta !!

Porterhouse or Delmonico/Ribeye done Medium to Medium Rare would be my choice. Baked Potato w/Butter and chives, Salad with Russian on the side. Beverage would be Sweet Tea, if it is available, Ordinary tea in the rest of the country.

Don't forget the big glass of RED wine to wash it down.

You wash food down with wine? The grapes must be spinning in their graves.

Rib Eyes are mighty tasty - I'm actually having some red wine as we speak. Part of my job as a wine broker. And no, its NOT a tough job

Ribeye bone in rare burnt on the edges.
Shrimp coctail with a side of horse raddish (save some for the ribeye)
Large baked potato burnt with butter only.
Ceasear salad with the anchovies (alot)
Dry Gin Martini
Ice Water
....Russ

Large bone in Ribeye or decent size porterhouse
Med Rare
cracked black pepper maybe a little butter across the top
creamed spinach

ummmmmm

I use to order porterhouse but in the last year or so my taste has shifted to rib eye only. I buy them on sale at my local grocer and I cook them rare with a baked potato, salad and I usually have a couple of cocktails while I am grilling.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by twinwillow

I love a big, (prime dry aged) bone in ribeye. Charred and pink, please.

my favorite, too Michael...! Great minds think alike!

quote:

Originally posted by Sundancer7

I use to order porterhouse but in the last year or so my taste has shifted to rib eye only. I buy them on sale at my local grocer and I cook them rare with a baked potato, salad and I usually have a couple of cocktails while I am grilling.

Paul E. Smith
Knoxville, TN

I made the same shift lately, as well... but I'll still order a porterhouse once in a while , but usually only if it's a real big one, at least 24 ounces... or else the bone takes up too much of the weight.

But I wish our condo assn let us have bbq grills!!

I'm sorry that this is only your first time.

mickez629,
Go ahead..have that red with the steak.....Wine is great with anything....if you have taste!

Whatever you do don't over cook it ... Mine is crispy on the outside and rare on the inside ... "Pittsburgh-syle" named, I am told for the steelworkers who'd bring raw steaks for lunch and cooked them over the steel fires ... that is the only way they'd come out.

I don't do the steakhouses unless its someone else's treat. I got a pair of inch thick Porterhouses on sale at Sunnyway in Greencastle Seasoned both sides heavy with a spice I picked up called Trail Dust fired up the big castiron skillet on top of woodstove when it was red hot blackened them quick to a light MR did some baked potato to sop up the blood mighty fine eats....we are normally NY Strip folk but we enjoyed the porters. yea half way through I'm like damn forgot the pics but I bought 4 so till next time.
Bashed

I like that name thanks PappaJoe

Rumaki Appetizers
To drink: Scotch, Laphroaig, straight up, a triple, with a tall soda water on ice on the side.

A large Caesar salad with anchovies and homemade croutons, and extra anchovies on the side to have with the hot yeast rolls in the bread basket.

Surf & Turf
A Morton's porterhouse, medium, with a bit of extra char from just a bit of time under the salamander. (a big ribeye was a close second)
Lobster tails with lemon and butter

To drink: a Sprecher Black Bavarian Kulmbacher style beer.

A large baked potato with sour cream, butter, chives and candied-smoked-bacon pieces on top. (the bacon candy crumbles made with brown sugar and cayenne pepper)

Asparagus with hollandaise

Assorted mushrooms in butter - well done.

For dessert: a strong black coffee and maybe some anisette toast to dunk.

For a digestivo a warm double Frangelico in a snifter with a layer of cream floated on top

A cigar, maybe an Astral or a Punch Rothschild or an Avo (a figurado of some sort) and another scotch like the one above.

... maybe later that evening a Brioschi.

I 2nd Russ Jacksons order.

quote:

Originally posted by Sonny Funzio

Rumaki Appetizers
To drink: Scotch, Laphroaig, straight up, a triple, with a tall soda water on ice on the side.

A large Caesar salad with anchovies and homemade croutons, and extra anchovies on the side to have with the hot yeast rolls in the bread basket.

Surf & Turf
A Morton's porterhouse, medium, with a bit of extra char from just a bit of time under the salamander. (a big ribeye was a close second)
Lobster tails with lemon and butter

To drink: a Sprecher Black Bavarian Kulmbacher style beer.

A large baked potato with sour cream, butter, chives and candied-smoked-bacon pieces on top. (the bacon candy crumbles made with brown sugar and cayenne pepper)

Asparagus with hollandaise

Assorted mushrooms in butter - well done.

For dessert: a strong black coffee and maybe some anisette toast to dunk.

For a digestivo a warm double Frangelico in a snifter with a layer of cream floated on top

A cigar, maybe an Astral or a Punch Rothschild or an Avo (a figurado of some sort) and another scotch like the one above.

... maybe later that evening a Brioschi.

Sonny, thanks for ordering for me!

very dry GIN martini, shaken,not stirred, 007
6 jumbo shrimp cocktail w/ Bookbinders cocktail sauce
ceaser salad w/fresh parm. & xtra anchovies
ICE COLD 24oz Budweiser beer
24oz bone in ribeye,PITTSBURGH RARE
baked potato,JUST BUTTER& SALT
sauted button mushrooms'
ICE COLD 24oz Budweiser beer
Marlboro menthol light, AT THE TABLE!!!
check please.

quote:

Originally posted by chewingthefat

quote:

Originally posted by Sonny Funzio

Rumaki Appetizers
To drink: Scotch, Laphroaig, straight up, a triple, with a tall soda water on ice on the side.

A large Caesar salad with anchovies and homemade croutons, and extra anchovies on the side to have with the hot yeast rolls in the bread basket.

Surf & Turf
A Morton's porterhouse, medium, with a bit of extra char from just a bit of time under the salamander. (a big ribeye was a close second)
Lobster tails with lemon and butter

To drink: a Sprecher Black Bavarian Kulmbacher style beer.

A large baked potato with sour cream, butter, chives and candied-smoked-bacon pieces on top. (the bacon candy crumbles made with brown sugar and cayenne pepper)

Asparagus with hollandaise

Assorted mushrooms in butter - well done.

For dessert: a strong black coffee and maybe some anisette toast to dunk.

For a digestivo a warm double Frangelico in a snifter with a layer of cream floated on top

A cigar, maybe an Astral or a Punch Rothschild or an Avo (a figurado of some sort) and another scotch like the one above.

... maybe later that evening a Brioschi.

Sonny, thanks for ordering for me!

doementionnit

I even picked up the tab ;-)

quote:

Originally posted by Michael Hoffman

You wash food down with wine? The grapes must be spinning in their graves.

I guess the ideas of pairing food and wine is lost on you.


Although, I don't really "wash food down" with wine either I suppose...I actually swallow my food before taking a sip.

"spinning in their graves"...that's funny!

I can not answer because I have not and will not keep it to one visit.

quote:

Originally posted by Michael Hoffman

You wash food down with wine? The grapes must be spinning in their graves.

And you called me a bitch?

quote:

Originally posted by unabashed

I don't do the steakhouses unless its someone else's treat. I got a pair of inch thick Porterhouses on sale at Sunnyway in Greencastle Seasoned both sides heavy with a spice I picked up called Trail Dust fired up the big castiron skillet on top of woodstove when it was red hot blackened them quick to a light MR did some baked potato to sop up the blood mighty fine eats....we are normally NY Strip folk but we enjoyed the porters. yea half way through I'm like damn forgot the pics but I bought 4 so till next time.
Bashed

I like that name thanks PappaJoe

MM. Love Porterhouse. Salivating... .

Ellen, I have a Delonghi indoor grill that has a glass lid. I claim it cooks as good as any outdoor gas grill. Nothing beats a steak cooked over wood though.

It's the chared but rare bone in Rib Eye w/ a bit of butter for me but... I wont pass up a good Porterhouse.
Joe