Looking for a good steak

[Goodpasture]

Tried the Spudder, Jamil's, Avalon, Freddie's in Sapulpa, Freddie's in Drumright. Tried most of that stuff along 71st.

Most of them serves white bread (and not really good white bread, just white tasteless crap) with margarine. Who the he** uses margarine at a $40 a plate meal? Most of the restaurant row places have better sides, but you have to put up with mediocre service and way too loud "ambiance."

Is there any place out there that uses real butter, good bread, a baked potato with real sour cream and NO textured soy protein bacon flavored crunchies along with a decent 14-18 oz steak?

And what is with the bagged iceberg lettuce? Do they really think that we can't tell the difference between a good home made salad dressing and something that comes from a Kraft wannabe?

Then the wine...... I suppose it makes sense to serve something out of a box as a house wine if you don't sell a lot of it. But the Avalon sold me a carafe of something where 2:00 was a good hour for $20.00 and it almost filled two glasses half way. Needless to say, that place is off my list forever....whipped margarine on their fresh bread (reheated from the Sysco bakery I presume) with over priced bilge water/wine....decent steak though. Too bad the rest is crap.

Is there a good steak house in Tulsa that has it all?

[brunoflipper]

I'm voting mcgills on 21st or flemings (the creamed spinach is amazing)

[MH2010]

McGill's (the one on E. 21st Street. Not the one on 61st.) is a good choice. I've heard good things about Flemmings but have never been there.  However, if I was going to spend the money and wanted the best I would go to Mahogany Prime Steakhouse, 6823 S. Yale Avenue Tulsa, OK 74136, (918) (918) 494-4043.  I believe it is the best steak house around Tulsa.  Their wine/bar selection is also impressive.

Here is their website:

http://www.mahoganyprime.com/index.asp

[AngieB]

We went to Kal's Southern Hills Chop House recently and it was the best and I mean THE BEST steak I have ever eaten in my life. Seriously good.

It was expensive (to us), but we had been given a gift certificate that covered it. Two steak dinners, a basket of fresh bread that they make there, a glass of wine for me, two beers for him and a shared dessert was right around $75.

The service was impeccable and Kal himself made it a point to check on every table at least twice.

Two thumbs up! http://www.kalschophouse.com/index.html

[AMP]

Haven't found that perfect Angus Aged Beef steak with a fresh baked potato with the real butter, cream cheese, sour cream deal, other than at my house.  

For the holidays I cook an entire beef tenderloin I pick up at Perry's Meat Market on Lewis.  Make a valley of the coals at medium heat and flip it over 1/4 turn at a time.

I always serve a multi veggie tossed green salad along with some of my famous brown sugar/onion baked beans cooked on the Grant Hastings designed Hasty Bake using lump hickory and a few pieces of fruit tree wood for the smoke flavor.  

Potatoes I found a great way to make them.  Use red new potatoes, boil them in a casserole dish using salt and a bay leaf.  When fork done, drain off 1/4 cup of the potato water.  Drain the rest, let the potatoes dry while preparing the topping.  Made from 1/2 lb of Cream Cheese a  1/2 stick of melted butter, salt pepper and your favorite like chives, onions etc.  Mix well.  Smash the Potatoes, not whip or mash.  Just simply Smash them in the casserole dish. Pour the mixture over the top, server and enjoy.  

Got one on the grill as I type.  

Happy Hoidays.

[rwarn17588]

A couple tidbits of information for you city folks out there:

-- That Angus Beef stuff is just sly marketing by Angus cattle breeders. Angus is no better or worse than any other breed of beef cattle. If you have a choice, prime or fancy steak, it's all good, no matter if it's from  an Angus, Charlois, Simmental, Shorthorn, etc.

-- If you have a steak or any other meat on the grill, you should flip it just once. If you keep turning it, you'll dry it out to where it's tough as leather.

-- I'll agree with AMP that Perry's is one fine place to buy meat.

[MH2010]

I've always have good results at Perry's. Lately, I have been going to Bruner's Meat market at 81st and Sheridan.  It's closer to my house and I've had good experiences so far.

And for the record, Prime steak is the only way to go if you got the extra money.

[BKDotCom]

Doe's on Cherry street is also quite tasty and reasonably priced.  good place for a large casual group.

[brunoflipper]

having eaten at both mahoganys and flemings more than 5 times... I think flemings wins hands down... both are insanely priced but flmings wins by a mile... and yes, I know my prime beef...

[pmcalk]

While I agree that Flemmings is good, you could buy an entire cow for what it costs to eat there.  I never could see spending so much money on a steak.  Anyone can cook a decent steak, if you splurge for good meat.  Why spend another $20 just so someone else can cook it?  Perry's is a good place to get steak, as is the meat-nazi, Mr. Hanover on 41st.  But don't ask him any questions, or go in too late on Saturday.

[MH2010]

quote:Originally posted by brunoflipper

having eaten at both mahoganys and flemings more than 5 times... I think flemings wins hands down... both are insanely priced but flmings wins by a mile... and yes, I know my prime beef...

Thank you for the info.  I will take my wife there as soon as I can.  I will gladly pay the price for a good steak.

[Rowdy]

The beef byproducts in QT Taquitos rock.

[AMP]

Molly's Landing is a nice place.  Interesting atmosphere and median prices.  

Up north of Catoosa on the highway near the Kerr McGee Channel.

[Rico]

quote:Originally posted by rwarn17588

A couple tidbits of information for you city folks out there:

-- That Angus Beef stuff is just sly marketing by Angus cattle breeders. Angus is no better or worse than any other breed of beef cattle. If you have a choice, prime or fancy steak, it's all good, no matter if it's from  an Angus, Charlois, Simmental, Shorthorn, etc.

-- If you have a steak or any other meat on the grill, you should flip it just once. If you keep turning it, you'll dry it out to where it's tough as leather.

-- I'll agree with AMP that Perry's is one fine place to buy meat.

I agree with most everything you have said.... But would like to know your opinion of the following "Beef"..
If you decide to buy a sample.. let me know what you think..

http://www.ozarkbelgianbluebeef.com/

[AVERAGE JOE]

McGill's is my favorite place for steak. I like the Green Onion on 51st as well.

I've heard good things about Mahogany but haven't been there. On the pricier side, the Polo Grill in Utica Square does everything well, including steaks. On the inexpensive side, you can get a pretty darn decent sirloin, KC strip or T-bone at Brothers Houligan. I want to say you can pay as little as $13.95 for a tavern steak dinner, depending on the cut.