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Valley's Top Ten Steakhouses

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Mark

  • Karma: 23
Not zactly BBQ, but it is meat n' flames.  :P

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#1 - August 23, 2009, 06:08:52 pm
Mark Motta
Meatier Creator

Mike (AZBarbeque)

  • Karma: 171
A few on there that I have not heard of.  Might have to try them out...
#2 - August 23, 2009, 07:05:45 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

RobOConnell

  • Karma: 0
Looks like I will have to take the wife out to dinner sometime, hmm decisions, decisions.

Rob
#3 - August 23, 2009, 07:14:16 pm
UDS (love it most)
Pro Q
Brinkmans Smoke n Grill (now belongs to my daughter)

Jubesbbq

  • Karma: 0
Durant's has aging down!  It's like going to a steakhouse when I was a kid in the west, not well lit, big red leather booths, go be a big shot!
#4 - August 23, 2009, 07:30:47 pm

Mike (AZBarbeque)

  • Karma: 171
Durants is good, eaten there a few times...
#5 - August 23, 2009, 11:39:02 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Lizard333

  • Karma: 0
I am going to have to try the Bourbon Steak house.  The have wagyu beef.  Almost 70$ for a ribeye at lunch..... A little pricy, ok a lot pricy.  But for wagyu beef, what would you expect??  I would be will to shell out that kinda cash at least once in my life.  Now, for what occasion I am going to have to celbrate there.........
#6 - September 09, 2009, 10:30:48 am
Bueller... Bueller...  Bueller..........

Mark

  • Karma: 23
The big deal about wagyu beef is its tenderness because of amazing marbling. It's good, but you don't notice the taste difference like you do with dry-aged versus wet-aged. But dry-aged beef isn't everyone's cup of tea. It takes on a nutty, slightly gamey taste. Places like Morton's wet-age their steaks in cryovac. It becomes more tender without the shrinkage and mycrobial effect. I know Donovan's and Bourbon wet-age some of their beef.
#7 - September 09, 2009, 12:01:20 pm
Mark Motta
Meatier Creator

smitty250

  • Karma: 7
That is a good list of Steakhouses but missing a good. I guess it's not really a steakhouse per say but Bistro 24 at the Ritz Carlton (24th St. & Camelback) has one of the best ribeyes I have ever had in my life. It is unbelievable!!  :P
#8 - September 09, 2009, 12:23:22 pm
Loot N' Booty BBQ
2014 American Royal Invitational Chicken Champion
2014 American Royal Open Reserve Grand Champion
2016 Jack Daniels Invitational World Pork Champion
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