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I don't know about wine...but I am very partial to bone-in ribeyes. Also I'd take a prime rib that's seared. Both are pretty fatty so you need to up for that to enjoy it.
Big Mac with Coke & fries.
Just like Shaq, I had the Kobe beef.
Any good stakehouse... I like the filet mignon at Striphouse or the Sirloin at Smith & Wollensky.
I prefer my steaks with wine. Burgers and pizza on the other hand are a different story.
I like a bone-in filet when I can find it. For steaks, I go with a cab or, more rarely, a barolo.
For major chains, I really like Ruth's Chris more than Morton's. In Atlanta there are a few independent places that beat the chains, however: Hal's and Bones, and maybe Chops. I also try to make it to S&W anytime I'm in a city that has one.
MDY, what are the independents you like in ATL?
I stick with a filet usually. I had a Kobe beef filet at some "famous" restaurant a few years back that was out of this world. I spent a shit town of money for that dinner. Glad she put out afterward, lol.
If anyone is ever in Tampa, 2 places are definitely worth visiting. Berns Steakhouse is badass. Make sure you take the tour and visit the dessert room if you're with a date. Also check out Charley's Steakhouse, although it is technically a chain (4 of them), their steak is certainly on par with Bern's and sometimes better. They also have an awesome Beef Tenderloin Carpaccio.
Stonewood Grill & Tavern has always impressed me despite being a chain. Their steaks were always phenomenal and they have a decent selection of wine...obviously no where near as substantial as Bern's but neither does any other restaurant...in the world, lol.
Regards
Hal's is tops, bar none imo. Very old Buckhead crowd if that makes a difference (either way) to you. http://www.hals.net/
One of the guys I live with is from St. Pete and he loves Berns - his family eats there several times a month.
I actually prefer the NY strip and then Sirloin. I'm not a wine fan, so usually go with a decent beer.
Just a recommendation - if you're at Ruth's Chris I'd avoid the Lobster (I wasn't thrilled with the surf & turf) but DEFINITELY go for the calamari appetizer.
You must have a huge fuckin appetite?
What are you guys eating over there, huh? A little tube steak smothered in underwear?
That type of talk starts beef in the streets and leads to somebody's wine.
BEEF TENDERLOIN OMFG YESSSS
dat juicy ribeye
Anyone who orders filet at a restaurant should be back handed... Filet are for your wife to cook so she can impress the other soccer moms with her grilling capabilities... Give me something cheap in the hands of a competent cook, something like a flank.
Chateaubriand steak, which is tenderloin. Not sure what wine goes best with it, though.
1a) Beef Tenderloin 1b) Ribeye
All other cuts are inferior in texture, taste, and quality.
I only eat top round because it's the leanest.
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