https://robertstjohn.com/2021/09/15/steak-night/
Who's been there? It's hard to get a better recommendation in MS than this guy.
Who's been there? It's hard to get a better recommendation in MS than this guy.
Robert St. John Likes 44 Prime...
- Thread starter Faustdog
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Top 10 restaurants in the MS and top 3 steakhouses? Wow. That’s pretty impressive. I wonder what he’d consider the other two. Does and something around Jackson?
Havent been. Heard good things. Starkville needed a good steakhouse. Glad to have it.
Rumor is that group has another concept on the drawing board.
Havent been. Heard good things. Starkville needed a good steakhouse. Glad to have it.
Rumor is that group has another concept on the drawing board.
I met him once in Hattiesburg and he couldn’t have been a nicer guy. I will definitely check this place out next time I’m in Starkville. I also find it funny that he couldn’t get a table anywhere. Guaranteed if he would’ve called and asked, “Do you have a table for Robert St John?”, the answer would’ve been yes.
I hope it does well. My experience with our fanbase in general is that we don't want to pay for nice things, so we shall see.
Top 3 steakhouses would be impressive. We've got some top notch "nice" ones in Jackson and on the coast, and we've got the old school ones that everyone loves like Como, Gibbes, and Doe's.
Been twice and it's without question the best steak in Starkville and rivals any place in Jackson, worth the visit, limited seating so I recommend getting a reservation several days in advance.
Como ain't top 3. Not anymore. Their quality of meat etc. has fallen in recent years. It's a cool place I guess.
That commercial and place is an abomination but I will frequent there sometimes for the quesadilla burger
Next to Georgia Blue near downtown on South Jackson (2 blocks south of Hotel Chester on South Jackson right before the railroad tracks)
I’m not calling out anybody in this thread but what I will say is that any steakhouse that doesn’t serve prime beef isn’t in the top 3. Take that info as you will. If they don’t serve at least ca they aren’t in the top 10. In my experience, I have found folks that think a regular choice steak is great b/c of paying $45 for it and a cool atmosphere. Last thing, RSJ knows beef so if he recommends, Im buying.
Certified Angus is just a marketing thing. It's no promise of a superior cut of meat.
That is absolutely not true. CA choice beef is the best choice beef you can buy. It’s the very top %
Starkville has finally grown up I think and hope! We have to - it’s way past time.
it takes a certain amount of population (water) to raise all boats.
let’s support this place
In the ca line it’s the top end of choice and prime. It’s not a gimmick, it’s a type of cow. You will never have a bad ca choice steak where it is certainly possible to have a not great choice steak. Now when a fast food joints have “angus beef” cheeseburgers, that’s a gimmick. I’m seeing names in this thread that serve low-end choice but are thought of as top steakhouses in MS so I’m not surprised folks are arguing beef with me.
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Ribeye produces more fat flavor, strip has more of the actual beef flavor, if you cook it properly, you can get the leaner strip just as tender. I prefer strip steaks, especially when dry aged. If you want a juicy strip, get a wagyu gold grade from Snake River Farms.
As an amateur steak and bourbon hound, ribeye reminds me of Blanton's. I'm sure plenty of people that have had other good stuff really enjoy Blanton's and ribeye better than the other stuff, but there is a large group of people who say they like it because it's popular and a step up from saying filet and Jack and Coke. There's nothing wrong with a good filet or Jack either, but on prom night, it's all the teenagers have heard of...
Here's my best steak experience this year... My Superbowl cook. Dry aged rime porterhouse (strip on one side, filet on the other.) I picked up from a cool little place called Anderson Reserve where they dry age steak behind a wall of Himalayan pink salt blocks. Cooked it at 1600° on the over-fired broiler and paired it with Col Taylor. Not as popular as a "cowboy ribeye" and Blanton's, but better in my opinion.
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As an amateur steak and bourbon hound, ribeye reminds me of Blanton's. I'm sure plenty of people that have had other good stuff really enjoy Blanton's and ribeye better than the other stuff, but there is a large group of people who say they like it because it's popular and a step up from saying filet and Jack and Coke. There's nothing wrong with a good filet or Jack either, but on prom night, it's all the teenagers have heard of...
Here's my best steak experience this year... My Superbowl cook. Dry aged rime porterhouse (strip on one side, filet on the other.) I picked up from a cool little place called Anderson Reserve where they dry age steak behind a wall of Himalayan pink salt blocks. Cooked it at 1600° on the over-fired broiler and paired it with Col Taylor. Not as popular as a "cowboy ribeye" and Blanton's, but better in my opinion.
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I was confused. This looks like a second restaurant from Oswalt's group in Starkville, Taste being the other. I was originally excited this was the same place, because I remember seeing the really deep whiskey selection on the website for Taste. It would be nice to have the best steak and whiskey in town at the same spot. Oh well, we can have a steak and wine at Prime 44 and drive over to Taste and drink whiskey to end the night...
I would have just taken RSJ’s word like I said but I just looked at the menu. I want the steak experts on this board to notice something. On the menu it says, “We proudly serve USDA prime…” If the menu doesn’t say that, it’s not prime. If you buy prime you tell it. It would be like a skinny chick buying dbl Ds and wearing only sweaters after that. It ain’t happening. So knowing they serve prime and RSJ’s opinion I guarantee you this is a top steak house in MS.
I’ll tell you what marketing is. It’s when you go to a high-end steakhouse and it says a whole bunch of other words besides exactly what kind of beef they use like, “We only use the finest hand cut and and selected beef blah blah”.
Ruth's Chris is a solid steakhouse, but anywhere large enough to have a Ruth's Chris is more or less guaranteed to have a better option that is as cheap or cheaper than Ruth's Chris.
Ruth's Chris is a high end chain. You know you are getting a certain quality of steak there and you are over paying for that certainty for the most part.
That said, I'm not sure what is clearly better on the Coast for steak. BR PRime, Mignon's, 32, Manor House are all good casino restaurants with steaks as good, but I'm not sure they're better or cheaper. I've had good steaks at Phoenecias, Chimney's, and Field's, but again, not any better, although I do think all three of those will be cheaper than Ruth's Chris.
I guess if you're on the coast and want a once a year experience, you're probably better off doing a seafood dish rather than steak. Might be worth driving over to New Orleans for steak although that's another place I hate to eat steak just because there are so many other good options.
He is not Mississippi's best chef, but he is probably its best restaurateur and he is as far as I know universally well liked. His non-profit Extra Table is a good one too. Basically they realized food pantries were getting a bunch of random stuff, but that they could take money and use their purchasing power (as well as partnerships with food suppliers wanting to support food pantries) to get the food that food pantries and soup kitchens actually need at a much lower price.
Maybe it's because I don't care for strips over other cuts (there is not such thing as a bad steak if cooked right), but I have never had a t-bone or porterhouse that I loved, or even really liked. I don't know what it is and I've bought what looked like some really good cuts, but I honestly would rather have a thick, bone-in porkchop. Maybe it is the fat in the ribeye, but I also love filet's so I do like some lean cuts. Since the surge in beef prices, I have been buy prime sirloin's from Sams on the cheap and if cooked properly, the way I cook a filet, they are excellent. To me, a bone-in ribeye (or tomahawk) that is at least 1.5" thick is unbeatable as long as its not select grade. Having a thick cut, I season with Kosher salt, course pepper, and cook it indirect on a Weber Kettle with some cherry wood, then when it hits around 115-120, I will sear to 125 over direct heat. Once it's done, I top it with some compound butter I keep in the freezer that I have let come to room temp - stick of unsalted butter, roasted garlic, fresh parsley, fresh thyme, a little bit of fine salt and pepper - then loosely cover in foil. After 5-10 minutes the internal temp gets anywhere from 130-135 and you have the most absolute perfect steak. I do the same for filets except I finish in a cast iron pan on a gas grill instead of over direct coals to get a better crust.
Well that's just a little lazy. What brand or species? I would rather have a high choice angus than a prime holstein.
Grading is done at the whole or half cow level, not by the individual steak. You can see plenty of Choice steaks with better marbling than the low grade prime that makes it to butcher's and super markets. The restaurant world always gets the pick of the litter.
Grading is done at the whole or half cow level, not by the individual steak. You can see plenty of Choice steaks with better marbling than the low grade prime that makes it to butcher's and super markets. The restaurant world always gets the pick of the litter.
You're 100% right. Even thought there is factual proof that it is a better grade/cut of beef, you can easily tell by just buying and comparing yourself. To me the easiest way is the lesser cuts. Buy a regular chuck roast and do a Mississippi pot roast Malcolm Reed style then go buy a CAB beef chuck roast and do it. There is no comparison in the flavor and texture.
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