We recently visited South Dakota and really looked forward to having dinner at Tea. While the service was friendly, the atmosphere agreeable, and the wait for a table on a Saturday night very manageable, I have to say I was a little disappointed in the quality of the steak.
Both my wife and I ordered the porterhouse, hers medium-rare and mine medium, and neither were very inspiring. Both were gristly, but even more disappointing, they both seemed to lack the minerally beef flavor we look forward to when we tuck into a good steak. The proof of this for me was when I reached for the steak sauce, which is something I NEVER do. We didn't expect much from the salad or the sides so we weren't as disappointed by those. The reason we went was for the steak, and unfortunately, it didn't deliver.
"The Filet Mignon comes wrapped in bacon. It is rich as butter."
Michael Stern
"Hash browns are good for pushing through puddles of steak juice on the plate."
Michael Stern
"Before a meal of steak and potatoes, fried onion rings are the preferred hors d'oeuvre."
Michael Stern
"On a weekend night, you will wait for a table at this very popular palace of beef. If the Immediate Seating sign is lit, you're in luck!"
Michael Stern
"The Tea Steak House motto is also emblazoned on its souvenir matchbooks: We're glad you brought your sugar to Tea."
Michael Stern
