2

8/10/2011 10:51:05 PM

Quote :

"One tip - after you flip the steak, put a small pad of butter on the top."

I'm not sure adding butter (or bacon) to anything is called a tip...it's called common sense.

8/10/2011 10:53:29 PM

Quote :

"bttt any values in the <$30 ibtyougetwhatyoupayforcomments "

12/2/2011 5:56:14 PM

For filet definitely Bin 54. But they dont do a porterhouse for 2 unfortunately.

Angus barn is overrated...more about the ambiance than the steak imo.

Chop House is a pretty good bargain (for actual steak, not outback, that is).

12/2/2011 6:05:47 PM

Sullivan's

12/2/2011 6:11:16 PM

Angus Barn steak is OK at best.

Sullivan's is probably the best in Raleigh. Raleigh lacks really good steak IMO

12/2/2011 6:12:47 PM

Sullivans and Angus Barn are great and well worth the price

12/2/2011 6:22:26 PM

Longhorn

12/2/2011 6:23:25 PM

Quote :

"Angus barn is the best value. "

It's the worst value I've ever seen. Last time I went I ordered an NY Strip for about $40. It had some nasty as sweet sauce on it, there was little to no sear and it was almost well done with I ordered it medium rare.

I give them credit for the chess pie and the wine list. Everything else isn't even chain restaurant quality. They have really gone down hill...

12/2/2011 7:01:29 PM

Rey's

been 2x, both times were fantastic

12/2/2011 10:14:58 PM

angus barn is good and well priced
ruth chris and sullivans are good and overpriced

the worst place ive ever had a steak was cheesecake factory

12/3/2011 10:00:27 AM

not in raleigh i know, but you all should do yourselves a favor and drive the 45 minutes to wilson.
beefmaster is the best ribeye I have ever had

12/3/2011 10:05:09 AM

i've been to vinny's in raleigh once

i can legimitely say it was the best steak ive ever had

12/3/2011 11:06:34 AM

My company Xmas party is at Sullivans in a couple weeks. I'm looking forward to the experience, any tips on the best steak or sides?

12/3/2011 11:23:46 AM

^My office christmas party will be there too. I'm looking forward to it, never had Sullivans steak before.

12/3/2011 11:46:16 AM

Quote :

"angus barn is good and well priced ruth chris and sullivans are good and overpriced"

1) the prices for all three those places are nearly identical
2) sullivans >> angus barn > ruth chris
3) your opinions are silly

12/5/2011 8:38:13 AM

I went to sullivan's for the first time recently. Ordered the NY Strip and it was probably one of the best steaks i've ever had. A bit pricey ($38) and I ordered a few jack & cokes ($10 each), but the atmosphere is very high class, and the service was very good.

12/5/2011 10:22:02 AM

Had a great steak at Angus Barn last week, but I'm partial to the Chop House.
I really do need to check out Sullivans though.

12/5/2011 10:47:02 AM

Was not impressed with Ruth's Chris. Having now been to 3 locations, it's always been the same. It's not that it's bad per se, rather it's definitely not worth the price.

Sullivan's wins hands down for me. The ribeye knocks my socks off.

12/5/2011 10:51:59 AM

I actually like a steak I order at olive garden. It was like 16 bucks...but it was huge like 1lb, and cooked to perfection medium rare. I was rather surprised .


I will have to go to wilson to try Beef Masters.

12/5/2011 11:15:32 AM

i'd say angus barn and the peddler are good but not great.. i think sullivans, jimmy v's, and ruth's chris are all better, but are all significantly more expensive.

12/5/2011 1:35:22 PM

They aren't all significantly more expensive. Not sure why people keep stating that.

12/5/2011 1:41:02 PM

the peddler is cheaper because the sides come with your entree. Just comparing filet it was like $30, where the other places are at least $35 just for the steak, then sides are gonna be +$10-15. It's not really significant, and Angus Barn is about on par with Sullivan's and the others on price.

12/5/2011 3:22:52 PM

you "sophisticated" diners who pooh-pooh the angus barn baffle me.

you just like something to complain about or to make yourself feel like a high fallutin' beef know-it-all.

12/5/2011 3:46:49 PM

Harris Teeter

12/5/2011 3:51:54 PM

Angus Barn is NOT that expensive. A steak with sides is around 30-40 bucks. Just a steak at one of the other restaurants (Sullivans, Ruth's Chris) is at least that much, and then you have to pay for sides. I've never had a bad steak at Angus Barn.

12/5/2011 3:55:46 PM

I had a cow one time

12/5/2011 3:56:45 PM

^^ http://www.angusbarn.com/dmenu.htm#beef

steaks are about $35-40 without sides, which are $6-7 each.

12/5/2011 4:07:06 PM

If you have to ask about prices, you can't afford it. The aforementioned places are intended for people with disposable income, not TWWers who have to use three groupons just to buy groceries. Thats why they have Chilis.

12/5/2011 4:09:17 PM

yes, those TWWers will be more likely to post a picture of a couple dining at the angus barn and make fun of them for wearing white socks with tan pants and brown shoes

(even though you are straight awesome if you wear silk white sox with dark clothes).

12/5/2011 4:15:11 PM

If you're going to spend 50 dollars on a piece of a meat, you're not wearing sweatpants and crocs.

12/5/2011 4:16:58 PM

this is obviously unsolicited advice, but my dad and I have perfected the art of steak cooking and it goes something like this. please let me know if you tried this and enjoyed it!

ncsuallday's famous perfect steak recipe:

1. buy a good, thick cut of meat (my favorite is a bone-in NY Strip, which is actually on sale at the moment at HT). this WILL NOT WORK properly with thinner cuts. Needs to be at least 2" if not more. The idea is to sear the outside crispy and leave the inside pink/red/whatever.

2. bring steak to room temperature (let sit out for 1-2 hours covered)

3. use paper towels to remove moisture from the surface of the steak. get it as dry as possible (this increases the sear and reduces "steam" cooking the steak, which produces a brown color).

4. rub in dry garlic powder and black pepper. do NOT salt. (salt brings moisture to the surface, which we don't want).

5. get a cast iron skillet. the more "seasoned" the better. you want to get this as hot as humanly fucking possible. because of the smoke points of certain oils, and the limited availability of good ventilation systems in most rental places, you may want to do this outside.

my parents and I use an induction cook top (less than $100) that reacts with the metal to heat 4x quicker than conventional cook tops. it also has a more accurate temperature.



6. preset your oven to 350 F and heat the skillet til it's white-hot, coat the steaks in a thin layer of olive oil. the skillet must be seriously hot. at least 300 F to get the Malliard Reaction, which gives meat its characteristic flavor and appearance. I aim for 450 F or so.

7. throw the steaks on the skillet and flip once after 2.5 minutes. there should be a nice, solid sear on the meat.

8. use a digital thermometer (preferably) to check the internal temperature of the meat and if it is too rare, put the skillet in the oven and check every couple of minutes until it's done to your liking.
(130-140 °F for medium-rare, my favorite)



9. take the steak out and plate it. let it rest for 10 minutes. (this causes the muscle fiber to re-absorb the juices) if you do not let it rest, it will bleed out on the plate and lose that precious moisture this method has attempted to preserve.

10. throw on a dollop of butter and now hit it with some salt and/or cajun seasoning (Tony Chechere's ftw).

I like mine medium-rare like I said, so I like to see the char-black, the grey under that, the pink, and then a red center. If all 4 colors are there, it's perfect imo.

Again. the most important steps are bring to room temp, dry, don't salt, cook super hot, let rest, eat.

Enjoy!

[Edited on December 5, 2011 at 4:21 PM. Reason : clarity]

12/5/2011 4:18:06 PM

I like the one I cook myself.

12/5/2011 5:24:37 PM

Quote :

"i'd say angus barn and the peddler are good but not great.. i think sullivans, jimmy v's, and ruth's chris are all better, but are all significantly more expensive. "

Nope. The peddler is cheaper, but the Angus Barn is the same price as Sullivans. For my money, I prefer the better steak and better atmosphere at Sullivans, for the same money as the Angus Barn. I forgot the Peddler was that cheap...I'm gonna have to check that out again soon.

Quote :

"you "sophisticated" diners who pooh-pooh the angus barn baffle me."

who is "pooh-poohing" the Angus Barn? Most of us are just saying we like Sullivans better?

Quote :

"Angus Barn is NOT that expensive."

Yes it is. Same as Sullivans.

12/5/2011 5:37:19 PM

am i the only one here singing praises for vinny's?

12/5/2011 5:45:58 PM

Quote :

"ou "sophisticated" diners who pooh-pooh the angus barn baffle me. you just like something to complain about or to make yourself feel like a high fallutin' beef know-it-all."

My last meal there the steak had no sear and was cooked to at least 20 degrees higher than medium rare temp. This isn't rocket science... If the internal temp gets to above 140 degrees that's way higher than medium rare. Chicken gets dry as it exceeds 160 degrees and is a barren desert at 180 or higher (referring to my wife's chicken). I could almost forgive an Applebee's or whatever making such egregious errors, but when you pay $35 to $45 the sear should be near to flawless. The bernaise sauce tastes like water, which for an emulsified butter sauce is a feat. Cheap kitchens dilute sauces like that to save on butter costs and no doubt they do that to excess. All of the veggie sides are cooked to mush with seasoning salt all over them. The food there just sucks by any objective standard and is expensive to boot.

Classic case of a restaurant that was good 30 years ago ripping off customers who only have one nice meal a year. They in turn go back and say to everyone they know that nice restaurants are a rip off and that they don't get the point.

12/5/2011 5:47:53 PM

Who's got the best these days?

4/5/2014 11:29:32 PM

Vinnies on six forks.

4/6/2014 2:00:38 AM

The porterhouse at Sullivan's is my favorite, but for a more affordable steak Tripps has a bone-in ribeye special that is pretty awesome.

4/6/2014 1:09:03 PM

There aren't any local places that have a better steak than I can make at home. I've perfected it with the oven and a cast iron skillet. Used to use a grill, but this is way better. That being said, somebody mentioned Flemings, and I'd just like to say I thought their steaks were awful. Sullivan's and Angus Barn are the best I've had around Raleigh. As for anywhere, Sparks in NYC was the best, and a mob boss got whacked there.

4/6/2014 1:34:44 PM

the NY Strip at Fleming's is the best steak in Raleigh

4/6/2014 1:38:03 PM

Sullivan's
Vinnie's

4/6/2014 1:50:58 PM

Capital Grille
Del Frisco's

4/6/2014 2:10:55 PM

best steak is 45 min east of Raleigh at Beefmastor Inn

[Edited on April 6, 2014 at 8:30 PM. Reason : haha damn, basically what Gonzo said]

4/6/2014 8:29:21 PM

I went to the State Club last night, and for $20...great steak..

had the entire place to ourselves...although a high school prom was going on next door.

4/6/2014 10:20:25 PM

Quote :

"somebody mentioned Flemings, and I'd just like to say I thought their steaks were awful"

The petite was mediocre but the full size filet was much better.

4/7/2014 10:03:17 AM

BTTT

Anyone had a good steak out recently?

3/29/2015 11:26:48 AM

Quote :

"I'm not sure adding butter (or bacon) to anything is called a tip...it's called common sense."

LOL

3/29/2015 12:35:00 PM

i've heard good things about ribeye at Stanbury.. will be going there soon to try it

3/29/2015 1:41:33 PM

set em up --------->

3/29/2015 10:19:59 PM