prime-comments

Nick's STEAK and TAPHOUSE, Gastonia NC

Wed, 31 Aug 2011 20:22:21 +0100

Finally something worth going downtown for was a thrill for me because I never had a reason to go down there outside of doing some paperwork. I've been trying to get to Nick's for awhile and the opportunity suddenly opened up so the family and I took a ride. Upon arriving, the parking was hectic since a band was playing downtown. But taking a quick lap around the block a space opened up right in front of the restaurant, couldn't get any better than that, my hopes were high as we walked in. Plenty of people and plenty of wait time after being told it would be 20 minutes which ended up being much longer. Not so bad at first, I thought, they must be doing something right. Besides, it gave me a chance to case the joint, very pleasant and well decorated with a huge bar right in the middle of the restaurant. I'm not a drinker, I'm an eater, so I wasn't to impressed with that. But the many that sat around it seemed to be enjoying themselves. At around the fifty minute mark we were about to head back out and I was disappointed because I was cheering for Nick's but they were killing me with the wait. They finally tried to appease us by offering us a four person table with an extra chair. We couldn't pass it up so we took it.

Inside was also nice, catering to the original theater layout was a big screen showing the classics, with balcony seating above. If you like to see the preparation of your food then you'll be happy to know that the chef's are right there. Separating themselves and you is glass so you can take a peak at them hard at work.

The menu had a good spread but my focus went straight to the meat because there, for me, was where I would renew my contract or be a free agent. I was looking for the biggest thing on the menu and it was either the “True Grit,” a 20-ounce bone-in Ribeye named after the 1969 John Wayne film, or the 18-ounce, “John Wayne” Prime Rib cut. I went with the Prime Rib and figured if it passed the taste test then I would be back to take the final exam at the end of the quarter.

For such a large crowd, the food came out fairly quickly and then it was time to beat up on this medium-well contender. At first taste I thought it was pretty good, though the seasoning was not as up to par with some others that I've had. They could have served it on a heated plate to keep the meat warmer through the duration of my execution. Also the presentation could have been better and the portion evened out. But all of these are minor flaws as a new business grows and develops. So was it worth the wait?

As Nick's continues to perfect their Prime Rib seasoning technique, I will be renewing my contract as I hit the book's in preparation for my final exam with their “True Grit” Ribeye cut. I'm hoping that this heavy weight can pack a punch. It's a shame that Nick's didn't open up sooner, I'm a huge fan of dinner and a movie!

Aging Beef

Fri, 24 Jun 2011 04:35:41 +0100

Have you ever been to a steak restaurant and your waiter or waitress tells you about how the prime rib is their special cut and their ribeye is so succulent that they almost start slobbing while they're telling you about it? Then they proceed to explain to you how old the meat is. Does it really matter?
    Actually it does matter a lot! The aging process for the meat they speak of is quite important for your consumption. This is where the meat first begins to be broken down from it's connective tissues. There is two ways that beef is aged, either dry aged or wet aged.
DRY AGED
    When beef is dry aged it is hung up to dry for several weeks in a cooler or also known as a "hot box." A considerable amount of fat is needed for this process and that's where you get your server talking about your prime rib and ribeyes etc, being dry aged for 21 days or 30 days. Three weeks is quit a popular time though for this aging process. Dry aging helps with the beef flavoring we all love, as well as helping the meat to get tender for your knife and fork, not to mention your jawbone.
WET AGED
    You can probably guess what wet aged is. This process is done by vacuum sealing the meat so it does not dry out. This is the way most of the US does it because, of course, it's a faster process only taking a few days to get your meat right. Not only that but when meat is dry aged the moisture is evaporated out of the muscle making it smaller, but with the wet aging process the size is retained.

I hope this cleared up some of that aging talk your server may throw at you next time.

God bless you

New Forum!

Thu, 16 Jun 2011 05:07:22 +0100

I have put in a forum for you all to get you comments, questions and chat's in. Please let me know if there is anything I can add to make you experience more steak - a - licious!

Steakcritic Toolbar

Thu, 16 Jun 2011 05:08:42 +0100

We're trying to make the site more interactive for you and give you more information. We have created a toolbar at the bottom of each page so you can share content on twitter or Facebook. You can also access and like our pages on Twitter, Youtube and Facebook as well, see pictures and even start or join a discussion right from the page you are on. Ask a question leave a comment. You can also contact us by clicking on the contact link and filling out a short form, emailing us, dropping us a line on one of our social pages. As always we are trying to give you more information on the best places to go in Charlotte and surrounding areas.
We are also working on a browser tool bar packed with information and cool stuff like internet tv! Come back soon and see what we have going on.

God bless you

Morton's Steakhouse/Charlotte

Thu, 16 Jun 2011 05:09:14 +0100

$$$$=280 for two people!

This post will be a little longer. Normally I like to just tell you if the steak is worth getting or not, you know my, "GO GET IT" thing. But this has to be a little longer because the Feast of Men this year came down to being at either Morton's or Fleming's and you all know Fleming's won and we had the Feast of Men there. If you didn't read that post just do a search for it on the right.
    Where do I begin with Morton's? It's a nice place, they have a unique way of presenting the menu. They do what is called a visual menu where they have a variety of steaks clear wrapped on a platter and your waiter or waitress explains the different cuts to you, which by the way are very large I got the double cut prime rib and my wife got the ribeye. They also have a LIVE lobster as well that they present to you, rubber bands and all, no snipping aloud.
    It was my wife and I first time there so the host took our picture and put it in a card for us. I don't know if they do that for all first timers but it was a nice gesture. AAAAnd that's about it!
    To get to the point, there are a lot of upscale steak restaurants in Charlotte that I have been to and some I have recommended to you for a steak if you're heading out to dine in this fashion. When you think upscale you think expensive, well atleast I do, and expensive it was. We paid the most we have ever paid for a meal for two people including tip at $280! Atleast at Bently's on 27th you get a view with the ridiculous bill.
    Now I wouldn't have minded the amount at all if I could say that the steak was out of this world, that I was mad that the Feast of Men was held at Fleming's instead of Morton's but I can't say that. The steak was a nice cut, it was juicy and tender, but it was not full of flavor. It was not seasoned as well as some of their competitors. My wife didn't find hers well seasoned either. I was very disappointed in the flavoring for the amount of money that we paid, bland would be the word. If they lowered their price to compete with their competitors I still wouldn't recommend them because so many other places just taste better and remember I'm all about the greatness. The party in my mouth type of steak.
    Morton's needs to make it more memorable in my opinion to earn my repeat business. It was not a unique enough experience to charge so much.
    Overall it was nice time but I wouldn't go back, there's to many other places with better steak, as good of cuts and optimal size with much smaller bills.

God bless You

How to get fall off the bone beef ribs!

Fri, 27 May 2011 05:06:47 +0100

Ok so I'm have to admit I'm a rib fan. But you know I like beef and pork ribs and I have found some good pork ones that I posted about but I have not ever found anyone who could cook a good beef rib.
    The reason why most people can't cook beef ribs is because they don't cook them long enough. We all want a tender rib that is fall off the bone and tastes great. Well in order to get them tender you have to rap them. That is if you're going to do them on the grill. The way I'm going to tell you is by way of smoking, that's what I do but I'm sure it will work just as good as on the grill.
    Smoke them for about three hours and then wrap them in some heavy duty foil with (no sauce). The fat will melt off of the ribs and soak into the meat and tenderize them.  Keep them wrapped in this way until you open them up and they are falling off the bone, probably around another 2 to 3 hours, at a temp of 220 to 250.  After take them off and put them back on the smoker or grill and apply your sauce and enjoy.
    Don't forget to pull that membrane or skin off the backside where the bones are.  God bless you. If you have any questions leave me a comment and if I don't have the answer I'll get it for you.
Also the cook time is not exact so keep an eye on your ribs!

Where to get good ribs in Charlotte!

Fri, 27 May 2011 04:59:08 +0100

You know when we first moved down to North Carolina a few years ago, being the foodie that I am, I have become very fond of certain foods and places to get them at. So when I got a taste for ribs and started asking around no one could tell me where to get some decent ribs at so I had to find out for myself.
    If you want some pretty good ribs and don't feel like cooking them up for yourself I have found a couple of places that you can get some good ones at. The top place on my list hands down is Fatz Cafe. Find one near you and you will not be upset at all with their ribs or the donut like rolls they serve. Their ribs are smoked and slowed cooked and pull away from the bone very easy, great sauces. A full rack sets you back $16.99 well worth it and you will leave full. The one we go to is on Winds Crossing Dr. in Charlotte.
    The next place on my list I would have to say is Ruby Tuesday go find one of those and you will not be disappointed with their ribs either. I was pleasantly impressed with their ribs and new about them for some time because I discovered them while we were in Baltimore. But seeing that this is down south I thought great ribs would be plenty but I was wrong. Ruby Tuesday comes to the rescue with ribs that are quit tender as well but are not as full flavored as Fatz Cafe.

God bless you and I hope this helps out some new comers to the area!

Black Angus Steak House, Kissimee FL

Fri, 27 May 2011 04:59:37 +0100

If you're ever on vacation in Florida, taking the kids to Disney or Universal and you're in the mood for a good steak, Black Angus Steak House in Kissimee on International Drive is a good place to go.
I got the prime rib a nice 12oz cut and it was very good. The au su sauce was a bit to salty but the steak was good and I wasn't expecting it. They have a 16oz cut that I did not see on the menu for 23.99 but the 12oz I got will do the steak lover just right for 19.99. Add your choice of salad and side for that price and you got yourself a meal! So on you next vacation GO GET IT!

Where to get a good steak in Charlotte!

Fri, 27 May 2011 05:01:48 +0100

I have compiled a list of restaurants where you can get a good steak in Charlotte and some out of state as well just in case you're on vacation. I will update this list as I find more.

Charlotte

Fleming's Steakhouse, Uptown
Ruth Chris Steakhouse, Uptown
Capital Grille, Uptown

Gastonia NC

Longhorn Steakhouse

Baltimore MD

Shula's Steakhouse, at the Sheraton Hotel by the Harbor
Ruth Chris Steakhouse, at the Harbor

Buffalo NY

The Friar's Table

Orlando FL

Black Angus Steakhouse, Orlando on International drive

God bless you, and check back soon for more places!

The Feast of Men is News worthy!

Fri, 27 May 2011 05:02:23 +0100

Just to let you know the Feast of Men is news worthy finding themselves featured in the Gaston Gazette in the Food section. Check us out here at http://www.gastongazette.com/articles/steak-56344-money-need.html#slComments, and let us know what you think of the article.