OT: Best steakhouse in Michigan
I took my father out to a nice dinner at Bowdie’s Chophouse in downtown Lansing. I’ve known about this place for awhile now. My family knew the owners of the former establishment The Night Cap. The food here was phenomenal. I have to be honest and say I’ve never had a steak that good in my life. I ordered the filet mignon, and I understand that amongst foodie types they would probably prefer a tomahawk ribeye or a porterhouse or something of the like but filet is my preference. Anyways, this was the best steak I’ve ever had and the waitstaff was excellent. It’s a very small setting but that doesn’t bother me. This had me wondering where else in Michigan can I try and get a meal like this? Particularly the steak. Also have any of my fellow Mgo patrons ever been here? It’s a bit pricey and the menu is fully A la carte, which is kind of nice to not be forced to have a specific side with your meal.
January 21st, 2022 at 9:32 AM ^
Favorite spots in Michigan:
- London Chop House
- Prime + Proper (the recent attack there kind of stains its reputation in the near term)
- Detroit Athletic Club
It wasn't asked, but some favorites elsewhere:
- St. Elmo's in Indianapolis (people want to hate on it, but I had a great dinner with a bunch of friends; the steak was an A+, the shrimp cocktail was A+, the other sides and dessert were A-)
- Gallagher's in NYC (Keen's is a close #2 and I wouldn't argue if you flipped them)
- The Angus Barn in Raleigh, NC (some people hate on it, but I enjoyed it)
- Jean Georges Steakhouse in Las Vegas
- Gibson's or GT Prime in Chicago
January 21st, 2022 at 11:04 AM ^
Always liked Keens better then Gallaghers. In the city, Gallaghers was always thought of as just a smidgen below the elite steak houses. Ben Benson’s was great, not part of a chain. Unfortunately, closed maybe 10 years ago.
January 21st, 2022 at 1:08 PM ^
Prime + Proper and London Chop House are definitely the top two for me.
I actually think London Chop House has the better steak. Old school, classic spot with a cigar bar upstairs.
Prime + Proper is more trendy - it's a really cool spot and the food is amazing. It's definitely more expensive, though. It's the spot where visiting performers / athletes go. Lebron goes whenever he is in town. Also has a sick bar / club in the basement (again, obscenely expensive).
Chop House in AA is maybe a touch overrated - still a great spot. I love Ruth's Chris in AA, too. Even though it's a chain.
January 21st, 2022 at 9:54 AM ^
Come on man, this comes down to 2 simple and easy choices: Outback or Longhorn!!! Slight lead for Outback for the Bloomin Onion.
January 21st, 2022 at 9:58 AM ^
I can’t give you a fair and honest answer because the steaks at Chez Dicks sourced from Costco are the best I’ve ever had at a fraction of the cost of your typical wine and dine steak house. See, Chef Dick sous vides his filet mignon and then finishes it on the bbq or pellet smoker. The results are absolutely Devine.
January 21st, 2022 at 3:46 PM ^
I can’t speak for the atmosphere at Chez Dick, but dime for dime, a costco steak ain’t half bad.
Hard to drop $100 at a steakhouse when you can have a sous vide and some of the same tools at home and do it yourself.
Sometime give the JKF method a shot: hottest heat source you’ve got; either a sear box or direct heat over charcoal or wood, and flip every 20-30 seconds and pull/rest at 135. Sounds like playing with your meat too much, but keeps the Maillard reaction going on all sides and it’s magical.
January 21st, 2022 at 10:00 AM ^
At risk of sounding like some sort of meat asshole, I'm just going to say that beef has become a deeper way of life for me and I don't go to steak houses anymore.
Once I learned how to properly cook a steak myself and got some tools to make it easy I could no longer find a steak house that was satisfying. A sous vide and then my Weber Performer. Once you learn how to properly cook your steak with these tools I kind of ruined the steak house for myself, even at good to decent steak houses I would just rather go to a different restauraunt type if I'm going to spend that type of money. Not to say there aren't great steak houses out there, it's just for me if I want steak, I'll make it, and if I want to go out I'm eating something else.
These days have led me to try to find the best cuts of meat for the best prices. Imo the best cuts of steak are picanha > ribeye > filet > strip. Most people have not had picanha because it's kind of hard to find in the states but if you see a picanha roast in your local meat shop I suggest you pick one up and try it.
Costco has an A5 wagyu ribeye roast anywhere from $700-$1000. It's a pretty decent price for what you'll get. Imo the best way to eat is as as a sushi role. Slice the steak thin, cook it hot and fast, put it on Shirakiku rice with the Mizkan sushi vinegar. Add some sous vide egg yolks as a sauce and this is to die for combo. Pair it with your favorite red wine and it's something you won't soon forget.
Dry aged steaks have been made super easy with Umai dry age bags. Super easy way to make dry aged steaks at home. Makes a lot of waste. But if you're serious about steaks something everyone should try at least once.
And I think some of the American wagyu crosses are the best steaks money can buy. A5 is too rich. Some of the American crosses between Prime and A5 are the pinnacle of beef imo.
Beef grass fed and finished on grain provides the best bang for your buck and taste buds. Imo the problem with grass fed only beef is that the meat is typically leaner, the roasts are smaller, and the taste isn't as fatty. However, the earthy taste of the grass fed is great too. The combo of both is perfection.
I decided a few years ago that beef from cows will probably be less and less of a thing as I age so I decided to really respect the animal and dig into what made a great steak a great steak and to kind of go all in on them. I think we all should OR we should give them up completely. These are animals that give their lives for us, and do damage to our one and only earth. We should understand that and give them the best life we can while living and make the best use of their bodies when dead. For me that is being cooked in my kitchen or on my grill.
January 21st, 2022 at 11:23 AM ^
I had a hard time deciding between the $900 A5 waygu and the $16 pork butt last time I was at costco.
January 21st, 2022 at 7:10 PM ^
Lol I hear ya. Don't get me wrong I love pulled pork from the bork butt too. Tbf the one and only time I got the Wagyu from Costco myself and two of my buddies split it and took turns cooking for one another and our other friends. We split the roast into thirds and cooked them different ways different times. Incredible feasts that the friends and family will not forget.
January 21st, 2022 at 1:27 PM ^
Can share a bit more cook sous vide/Webbers? I grill steaks a lot on a gas grill (I realize not recommended) but don't know much about proper technique etc.
January 21st, 2022 at 5:35 PM ^
In my opinion, there is nothing wrong with gas grill. It gives much better controls of heat, which is essential to get thick cuts cooked right. Charcoal just gives more flavor but a good cut of steak already has tons of them.
I would not recommend Sous vide for high quality cut either, it should be used only for tendering the rough cuts. If you want to adventure, try dry age steak at home as mentioned in the poster above.
January 21st, 2022 at 7:19 PM ^
Certainly! So a sous vide is a cooking device where you cook things packaged and submerged in water. The device keeps the water a precise exact temp therefore you can cook anything to the exact temp you want. It's kind of cheat codes for cooking, because if you want your steak medium rare set it to 128 and it will be 128 in the middle, just add a sear on the cast iron, grill, or better yet torch and you've got a perfect steak.
On the Weber I always do a reverse sear with lump charcoal. Split your grill into two sides one side with coals one side without. I like lump charcoal because it's hottest and least ashy. Get the coals ripping hot. Literally cook your steaks in the fire about 60 seconds on each side to build the sear. Then turn your grate so the steaks are on the side without the coals. Using a meat thermometer (I suggest anyway) cook the steaks in indirect heat with the lid on until they reach 130, or your preferred temp.
January 21st, 2022 at 5:22 PM ^
Costco A5 is a great deal. One of my local Costco sells in packages of two pieces of shell steak at about one pound each. I usually thin-sliced them and cook on a Japanese Konro charcoal grill. However, I have not find a way to like Wagyu cross, felt like total waste of money a coupe of times I tried.
January 21st, 2022 at 7:41 PM ^
I love meat assholes.
January 22nd, 2022 at 10:12 AM ^
Sous vide is always the way to go. I finish on a super hot cast iron skillet with compound butter and some fresh rosemary and thyme. I’d grade my homemade steaks at 95% the quality of a really good steakhouse; but while I make some good homemade sides, they never match restaurant quality. I’ll still pay to have someone else do it for me. Plus, I don’t want to do dishes :)
January 21st, 2022 at 10:09 AM ^
If you’re ever on the Eastside, check out Capers on Gratiot. Great steak and sides!
January 21st, 2022 at 10:14 AM ^
Not the answer to the question, but ...
The answer is: your own home. IMHO.
Meats from local butcher, not chain grocery, and a charcoal grill. Communism = gas.
Include family, friends, beer or wine (maybe both?) and a warm summer evening.
Plus, grilled vegetables as the sides for kick-ass ribeye, filet or porterhouse steaks.
Boom bitches. Best steakhouse (in Michigan) ever.
Have a great weekend. M Go Blue!
January 21st, 2022 at 7:54 PM ^
My previous choice for best steak I’ve had was cooked at home. This one blew mine away though. The amazing thing is they only season it with salt but the crust was out of this world.
January 21st, 2022 at 10:21 AM ^
If you're in Michigan, just buy any old piece of garbage and slather delicious zip sauce all over it (e.g. Lelli's filet). Pro tip, let the zip sauce permit your pasta, salad, bread, etc. Mastros or Chicago Cut if you're going ribeye and in Chicago...
January 21st, 2022 at 7:51 PM ^
Zip sauce is amazing. Love that stuff.
January 21st, 2022 at 11:32 AM ^
There's a place by me (In Michigan) called Lucky's Steakhouse. This place is always packed and always challenging to grab a table since it's so busy. If you are able to withstand 30mins-60min wait, the Porterhouse is so good!
My Father is more about Black Rock but I don't get the appeal. The steaks aren't that great either. Plus, if I'm going to cook my own steak, I'm doing that at home on my Blackstone grill.
January 21st, 2022 at 7:51 PM ^
In Okemos?
January 21st, 2022 at 8:53 PM ^
Lucky's certainly knows their customer base, with a number of locations, all of which are very busy. OK food, good drinks, big portions, reasonable prices. I like it well enough, but it isn't close to a top quality steakhouse. More like a step or three, maybe four steps above Applebee's.
January 21st, 2022 at 11:46 AM ^
Cosign re Bowdies. My wife and I go to the Saugatuck location a few times a year, and it's amazingly good. One of the best steaks I've had anywhere.
Under the radar place: Single Barrel Social in Brighton is quietly serving some excellent ribeyes. We've been eating there quite a bit because they offer outdoor igloo dining, and their steaks and chops are really really good. Better than anything in Ann Arbor.
Ann Arbor's Chop House is an embarrassment, and it pains me to say it. I've had one or two 50-60 dollar steaks there that were below the Outback Steakhouse Mendoza Line: no crust, under/overcooked, etc. We haven't been back in years.
January 21st, 2022 at 11:50 AM ^
Wherever you go, remember, SLOP IT UP!!!
January 21st, 2022 at 1:30 PM ^
I don't know about 'the best' but Rattlesnake serves a damn good steak..... www.rattlesnakedetroit.com
January 21st, 2022 at 5:05 PM ^
I don't know what is best steakhouse in Michigan, but I do the best Tomahawk/Cowboy steak right at my backyard. My very local supermarket, not a chain supermarket, has some of the best cuts at great price.
If you ever visit Spain, Casa Julian is the best steakhouse that I have ever been.
January 21st, 2022 at 5:08 PM ^
Not a steak house technically, but Marrow is good in West Village (Detroit).
January 21st, 2022 at 10:22 PM ^
Back in the day, the original Lelli’s down in the New Center Area made a ridiculous filet mignon.
No idea if the current location out in Auburn Hills still does that.