Which restaurant has the best steak in Louisville ?

How does everyone like their steak prepared?

medium rare... preferably a ribeye over any other cut

Like Adam I prefer a medium rare ribeye.

As for my favorite place for steak - it is difficult.
Palermo is very good south american meat, different from their competitors
Del Frisco's - excellent USDA Prime steaks
Jeff Ruby's - USDA PRIME and Dry Aged Prime - Excellent
Ruth's Chris - ranks right up there
Z's - Always excellent USDA Prime from Stockyards in Chicago

Honestly you can't go wrong at any of these places. I have not been to dine at Pat's for many years. I believe all of their beef is Certified Angus, just haven't been.

[Robin Garr]

ike Adam I prefer a medium rare ribeye.

Thirded. Ideally crusted with pepper, pan-seared and oven-finished at high temp, allowed to rest for a few moments before service.

I LOVE steak. I don't have a preference in cut, just make it rare!

How does everyone like their steak prepared?

medium rare... preferably a ribeye over any other cut

Like Adam I prefer a medium rare ribeye.

As for my favorite place for steak - it is difficult.
Palermo is very good south american meat, different from their competitors
Del Frisco's - excellent USDA Prime steaks
Jeff Ruby's - USDA PRIME and Dry Aged Prime - Excellent
Ruth's Chris - ranks right up there
Z's - Always excellent USDA Prime from Stockyards in Chicago

Honestly you can't go wrong at any of these places. I have not been to dine at Pat's for many years. I believe all of their beef is Certified Angus, just haven't been.

I agree on all of these Kurt but I'm gonna throw in Mortons at near the top if not the top (I'm a little biased though having run one). I've toured the cutting facilities at both Allen Brothers and Stockyards and can attest to Mortons getting the absolute best cuts from a pure cutting perspective. Having said that, I think Ruby's also gets my nod for aging their own Primals as I believe they are the only ones doing that locally other than Whole Foods. Nothing beats a Dry-Aged ribeye...butter soft, cheesy heaven!!

Ya'll gonna cring at this... my sister-in-law loves Filet Mignon which she orders "Burnt, all gray inside"... Also firmly a member of the 'Square Fish Brigade", fortunately her sister (my wife) loves seafood beyond the cubic format and a fair medium on beef.

Ya'll gonna cring at this... my sister-in-law loves Filet Mignon which she orders "Burnt, all gray inside"...

My mom is the same way. Filet, which is pretty flavorless to start with, cooked well-done. "If I see ANY pink I'm sending it back."

Not only does Ruby's age their own, but as far as I know they are the only ones who DRY age! To me, this makes a huge difference.

Now, a lot of people don't like it, as dry aging results in a denser mouth feel with "beefier" flavor that Americans are used to, but I think it's the best steak in the city. (many years ago it was the norm, but now few can afford to do it, much less to order it!)

I would agree about Morton's. It's a sad place, in the basement and rarely crowded anymore, but it's a very good steak.

I've also heard that restaurants save their less desirable pieces of any given cut for those that order it well done. At that level of doneness, one cannot tell the quality of the piece.

Does anyone know what is going on with Palermos website? It has been down for awhile and I would love to see a menu.

Let me try and find out....

I've also heard that restaurants save their less desirable pieces of any given cut for those that order it well done. At that level of doneness, one cannot tell the quality of the piece.

I would have to agree with that. The "Save for Well Dones" is a standard restaurant procedure at most establishments. Especially if that restaurant is cutting their own meat from primals, then I can almost guarantee that any one that orders a Well Done isn't getting a nice center cut portion. More than likely they will get a less desirable end piece or something that may have a little more "age"on it.

I hope this doesn't start another heated disscusion. Where's Robert when you need him?

I've always thought Pat's has the best steaks in Louisville (once you stagger past the sticker shock), coupled with their traditional steakhouse atmosphere....but a close second might be Bristol's "Steak au Poivre" - very good.

Bourdain has a bit about ordering it well done in his book Kitchen Confidential. I recall him saying something about holding those "special" cuts way in the back of the reach in waiting for just "right" customers.

It's no secret; they have been doing it for years.

Sooooo what I'm hearing is that the general consensus is that while there are a number great steaks in town that Del Frisco's and Palermo seem to be toward the top of most lists ?

Sooooo what I'm hearing is that the general consensus is that while there are a number great steaks in town that Del Frisco's and Palermo seem to be toward the top of most lists ?

That's what I'm getting. I've had steak at Palermo and was far from impressed, never been to Del Frisco's. Looks like it is going to be Del Frisco's for V-day.