Why do you have to drive Northside to get a high end steak? Do owners not think Southside , Moore and Norman can handle such an idea... C'mon quit making me drive so far to eat.

It does stink but at least we only have to jump up to Bricktown/Automobile Alley and hit Red Prime for a high quality steak

Does "high end" mean the same as "upscale"?

A friend recently insisted that we meet at Mahogany and that it was far better than Red Prime or Mickey Mantle. I was unimpressed by the service (which I would liken to an Applebees) or by the steak itself (which was no different than what you would find at a much less expensive Charleston's, another HSG restaurant). Gonna have to stick w/ my feeling that the best in town is indeed found downtown at Red Prime or Mickey Mantle.

Mickey Mantle's is pretty proud of their food looking at the prices.

I noticed they were selling Prime Grade Angus rib-eyes and strip steaks at the local Homeland when I was in there buying a rack of pork the other day. I think I'll go back and buy one. [Only] 18.99 a pound. With a potato, some green vegetable--maybe steamed aspargus? broccoi rabe?--some sautéed mushrooms and a little Steve Raichlen "BBQ Sauce" (2 parts. red wine, 1 part honey, 1 part balsamic vinegar--reduced to a thick consistency--some butter and some grilled cippolini onions) on the side it might approach "upscale" or "high end".

Plus the service is excellent and I won't have to leave a 20% tip. =)

Isn't Cusack Meats in the southern part of town?

RM... what time is dinner? :Smiley181

The Ranch steak house is the best steak I've had in OKC. Their service and wine list are both top notch and the sides they offer are sensational. If you talk to chefs in this town, they will tell you The Ranch is the best and after eating there I agree wholeheartedly.

The Ranch is up in my neck of the woods. The parking lot is always nearly full. If I could bring myself to actually go to a restaurant that specializes in steak and pay those prices for something I can cook nearly as good at home, The Ranch would probably be my pick.

(Trivia: The Ranch used to be "Good Eats Cafe"...Homestyle cookin' . . . Done well. First place I ever tasted "Tequila Lime Chicken" . . . One of the things that led to making cooking my main hobby.)

The Ranch is up in my neck of the woods. The parking lot is always nearly full. If I could bring myself to actually go to a restaurant that specializes in steak and pay those prices for something I can cook nearly as good at home, The Ranch would probably be my pick.

I agree.... I just can't bring myself to pay those kind of prices when I can get a good steak and cook it on the grill at home.

Ranch/Blvd/Red are all very very good .. Mickeys is just a step below

Agreed.

(Edited to Add: The reason "high-end" steak joints don't open down around the part of town mentioned in the OP may be because the denizens of the district are notoriously frugal/bad tippers. And for a good reason. But I could be wrong. I'm still lamenting--but not very often--the disappearance of NikZ at The Top. Great Steak Diane (although Deep Fork comes close--and the Lamb Chops . . . marvelous.)

Disclaimer:
Please do not misinterpret any of that as a plug for Kingsford/Bargain Hardwood charcoal and/or Mesquite vs. Hickory Chips. Or Weber Grills. Including The All-American "Hibatchi" for Two: The Smoky Joe (by Weber) (available at your local Big Box Home Improvement Store). All of those put too much carbon in the atmosphere. And whatnot. =)

Isn't Cusack Meats in the southern part of town?
RadicalModerate,
It's on 301 SW 12th St and it's a wholesale outlet that sells to the public. Just walk up to the door, walk in and tell them you want to purchase some meat and they will take care of you. By the way, they have a web page, google it and you will find it. It will give you an idea of what they carry, but not the actual prices that you will pay when you walk in.
C. T.

Garin,

I imagine it's because of the built in clientele of the Downtown/NW side of the city. There's not the same kind of money down in Moore/Norman as there is Downtown/Nichols Hills/Gaillardia/Edmond.

In upscale steakhouses, something like 70% of your revenue is going to come from 30% of your clientele. So you need to have: 1. A good base for upper-class, big spenders and 2. A large base for middle-class, base spenders. I don't think the Moore/Norman area meets that criteria quite yet, but I think in the next 5 years, something will pop up.

Just curious, is Cattlemen's near the top of anyone's list? My sister gave me a gift certificate and I've yet to make it down to that part of town...

Just curious, is Cattlemen's near the top of anyone's list? My sister gave me a gift certificate and I've yet to make it down to that part of town...

Cattlemen's is decent in a "comfort food" kind of way. The steaks are pretty good, but it's mostly a destination due to the camp factor. It is definitely not a high quality steak house. But it is a decent restaurant, and it's a pretty fun place to eat.

I like Cattleman's for what it offers. But, to me, if I want a outstanding steak, I'm either going to Red Prime or The Ranch. No need to drive to Edmond or almost-Edmond to have a great steak.

73159, 73160, 73170 some of the richest zip codes in the state and there all down south okc.

FWIW, not sure if anybody caught the postgame interview with Westbrook on TNT, but Charles Barkley said he was coming to OKC (how about that!) and he asked Russell where he should go to get a steak. Russ told him to go to Mahogany or Mickey Mantle's.

Went to Red Prime for my birthday on Sunday. I had the 40 day aged ribeye. BEST STEAK I HAVE EVER HAD!

FWIW, not sure if anybody caught the postgame interview with Westbrook on TNT, but Charles Barkley said he was coming to OKC (how about that!) and he asked Russell where he should go to get a steak. Russ told him to go to Mahogany or Mickey Mantle's.

And Sir Charles showed his ignorance again when he asked if we were claiming Mickey Mantle now. LOL

FWIW, not sure if anybody caught the postgame interview with Westbrook on TNT, but Charles Barkley said he was coming to OKC (how about that!) and he asked Russell where he should go to get a steak. Russ told him to go to Mahogany or Mickey Mantle's.

Apparently Russell hasn't been the Ranch!

Just curious, is Cattlemen's near the top of anyone's list? My sister gave me a gift certificate and I've yet to make it down to that part of town...

If you need to be able to select from various crusts or have truffle butter or other high end options, then Cattlemen's isn't the steak for you. If you like good steak done simple and tasty, you'll enjoy it.

If you are way more the former than the latter, get a hold of me via private message. I'll gladly work out a swap with you, your gc for several restaurant.com certificates to various places in the metro. win-win.

Apparently Russell hasn't been the Ranch!
Soonerguru,
I have and I liked the food at both places, and prices were comparable. What formed my opinion was the stuffiness at the Ranch. I called the Ranch and asked if jeans were allowed (weeknight) and they said no. Of course the minute I walked in I saw a man in jeans enjoying his steak. Mickey Mantle's welcomed me in jeans and I just enjoyed the atmosphere much more at MM's. I've only been there about five or six times but the food has always been excellent as well as the service and they are a upscale restaurant with a little down home attitude. Just my opinion among friends.
C. T.

Soonerguru,
I have and I liked the food at both places, and prices were comparable. What formed my opinion was the stuffiness at the Ranch. I called the Ranch and asked if jeans were allowed (weeknight) and they said no. Of course the minute I walked in I saw a man in jeans enjoying his steak. Mickey Mantle's welcomed me in jeans and I just enjoyed the atmosphere much more at MM's. I've only been there about five or six times but the food has always been excellent as well as the service and they are a upscale restaurant with a little down home attitude. Just my opinion among friends.
C. T.

Usually in cases like these, someone spoke out of ignorance and out of protocol. None of the OKC prime steakhouses enforce dress code.

I found the Ranch to be anything but stuffy, and God knows I hate stuffy. The steak, on the other hand, was the best I've had in OKC. Admittedly, I've not been to Mahogany, but I'm not a big Hal Smith Restaurant fan, so I doubt I'll go anytime soon.

The home-grilled steak from the May/Britton Homeland meat counter the other night was superb (Post 6).

Amazingly, so was the 6 oz. filet that came with the "Build Your Own Steak Dinner" special at Outback.
It was slightly more rare than I generally prefer (red rather than pink but not bloody in the middle although I ordered it "medium"), but it was tender, juicy and very, very flavorful.
And the crabcakes? Marvelous.
(I think the dipping sauce would be fair easy to duplicate by mixing some coarse-ground Dijon mustard into some Thousand Island dressing. Low cuisine? Maybe. But tasty nonetheless.)

The biggest surprise to me was how good the suggested wine was.
"Dreaming Tree 'Crush'" a red blend from California. It was so good that we stopped by Sam's on the way home to try to pick up a bottle. They didn't have it, but he--Sam--said he would get some in. I think it's going to be about $16 to $18 a bottle, which compares favorably with $7.99 a glass at the restaurant.

Did I forget to mention the delicious, piping hot mini rye-loaves?

(Total bill for two with 20% tip: $75.00)

Isn't Cusack Meats in the southern part of town?
At one time Schwab's provided the meat for Cusack. A Schwab's
Rib Eye or Filet is hard to beat, providing you know how to cook
a steak. I've found that I can cook a steak better than most
restaurants.

Anyone can PM me if they want to know how to cook a steak as
good as a super chef. Even Roadhawg! LOL! It's easy.

I bought a package of ribeye's at Sam's Friday afternoon, after buying steaks from The Meat House there is no comparison...I won't make that 'misteak' again.....

I bought a package of ribeye's at Sam's Friday afternoon, after buying
steaks from The Meat House there is no comparison... I won't make that
'misteak' again...
Sam's and Wal Mart are all about the lowest possible price. In order
to get there, especially in produce and meat, corners must be cut.
Their meat needs tenderizing and often a marinade of some kind in
order to make them edible.

Homeland has a good meat market, as far as chains go. I've not been to
the Meat House but I know that Schwab's is fantastic. Yes, you're
going to pay a WHOLE LOT MORE and not a little bit. The difference
is night and day.

If you're ever in Kansas City and want a good steak

DON'T go to the Hereford House.

I can't remember paying so much for one of the toughest steaks
I've ever had in my life. The manager, to whom I politely complained,
tried to tell me that the Strip Steak, the big part of the Porterhouse,
is a tough cut. If that's the case how does Cattleman's manage to
serve an edible Strip Steak? How come I don't cook a tough Strip
Steak? I'd never heard such nonsense.

I'll bet McDonald's and Burger King could grill a better steak.

It's odd that this restaurant has been around for almost 60 years.
I must admit, however, their salad dressing is very, very, very good.
Almost as good as Cattleman's house dressing. I just knew the
steak was going to be great and was champing at the bit. The
first bite, after sawing and sawing, was a total disappointment.

With a really tough steak try a little rosin on the steak knife.

+9 ^

So . . . Would that be Organic Rosin? Or just regular ol' Vegan Rosin?

All this has me thinkin' I need to start raisin' my own calf.
In the back yard. In a little pen/corrallete.

The train whistles from a mile away might make the meat tougher . . .
but that is a small price to pay for veal tenderloin cutlets.

(remember the joke about The Heroic Pig? =)

P.S. I tried out my "Crabcake Side Sauce/Outback" theory tonight on some Panko Crusted Tilapia "tenderloins".
It was pretty darn close. Next time I'll add either some Mexican/Louisiana Hot Sauce or a couple of grinds from The Chipolte Grinder. =)

+9 ^

So . . . Would that be Organic Rosin? Or just regular ol' Vegan Rosin?
It's Bass Rosin. Preferably Swedish.

Fighting the urge to make a comment about using bass rosin on fish...and losing.

Just curious, is Cattlemen's near the top of anyone's list? My sister gave me a gift certificate and I've yet to make it down to that part of town...

I'm not a steak eater but my husband and I love to go have their daily lunch special. Cheap, good, abundant and the waitstaff are like a ballet. I agree with the other post that it is comfort food - brings to mind old style restaurants and I have yet to have my coffee cup go cool.

Fighting the urge to make a comment about using bass rosin on fish...and losing.

ah, go ahead and do it, just for the halibut of course.

"I'm not a steak eater but . . ."

Apparently a Freudian faux pas intentionale pointing in the direction of the subtle, yet interesting, JeannieSayKwah/ahi tuna rosin applied to the fork/knife/cutlery?

For that certain, yet indefinable . . . "umami" . . . undertone?

Nah . . . Probably not.

...I'll bet McDonald's and Burger King could grill a better steak....
A few years back when I worked at McDonald's we often would joke about someday getting steak, but they would probably end up calling it the McSteak...and they did and it was (a mistake that is). We had to add beef flavored seasoning (as opposed to just the usual salt for the burgers) to give it any flavor at all. Granted this was a sandwich along the lines of the McRib and not a steak entree.

Sort of like their McBites (yep, they did bite). How something made it to national rollout (which involves up to 10 years of testing, focus groups etc and they end up with something that bad, is hard to believe. if they wanted to know how to make popcorn chicken correctly, they could have gone to Sonic or even the Walmart Deli.

Sorry Steve had a bad experience at Mohogany. Every time I've been has been very good. The Ranch is very good also.