I hate everything about it, I really don't like saying that, but I just don't see anything good about it. The name is horrible, the buildout looks really cheap to me, I hope the food is good, because if it's not, this will not last long.

Opening up across the street from The Ranch is a bold move. Maybe they are able to get overflow, but The Ranch is an institution in the OKC steakhouse scene. The interior currently is cheesy as **** stuck between a sports bar and a fine dining restaurant. Ill give them a try if they make it to year two.

Based on all of the other concepts from this ownership group, I think it has a solid chance of being pleasantly mediocre.

Just as a reminder, the chef had a pretty long stint at the Ranch and really helped elevate that place in few distinct ways - I'd be less worried about the food and more worried about the bar program and the service model.

Good thing is they can remove the blue pretty quickly if that ends up being a non-starter for a lot of people.

Just as a reminder, the chef had a pretty long stint at the Ranch and really helped elevate that place in few distinct ways - I'd be less worried about the food and more worried about the bar program and the service model.

Good thing is they can remove the blue pretty quickly if that ends up being a non-starter for a lot of people.

I am not worried about Jonas doing a decent job. Hiring and training a solid foh and boh is not easy given how competitive the industry is right now. That and competing against the major OKC steakhouses in quality, service, and reputation. With how big the bar is they are going to need 3-4 people behind the bar if they are busy and doing full dinner service. The bar design screams that it was designed by someone who has never bartended before.

They open on January 28th.

That name will either be a liability or an asset based on how good the food is. People will be hesitant to go just because of the silly name.

Usually when the wife and I go out to eat, we go with another couple and it is usually my choice on three places to go. I hate to say it, I don't see myself saying, "Hey, want to go to Steak the Experience?" Now, if someone invites me and it's excellent, it will almost become a disclaimer when recommending it. "Let's go to Steak the Experience. Don't worry, the food is better than the name..."

Usually when the wife and I go out to eat, we go with another couple and it is usually my choice on three places to go. I hate to say it, I don't see myself saying, "Hey, want to go to Steak the Experience?" Now, if someone invites me and it's excellent, it will almost become a disclaimer when recommending it. "Let's go to Steak the Experience. Don't worry, the food is better than the name..."

lol, I think I've said something similar on here.

Usually when the wife and I go out to eat, we go with another couple and it is usually my choice on three places to go. I hate to say it, I don't see myself saying, "Hey, want to go to Steak the Experience?" Now, if someone invites me and it's excellent, it will almost become a disclaimer when recommending it. "Let's go to Steak the Experience. Don't worry, the food is better than the name..."

Yeah, the name is terrible. It's like when Garden Ridge changed to At Home. "Honey do you want to go to At Home?" just sounds dumb. We still call it Garden Ridge.

First look of the name brought back the memories of U.R. COOKS. I think that was the name where you picked and cooked your steak..lol hope it goes well and maybe they will rethink the name if so.

The pictures of their food on their Facebook look very underwhelming, to say the least.

https://www.facebook.com/steaktheexperience

The pictures of their food on their Facebook look very underwhelming, to say the least.

https://www.facebook.com/steaktheexperience

Those powdered mashed potatoes are doing their best ;)

The pictures of their food on their Facebook look very underwhelming, to say the least.

https://www.facebook.com/steaktheexperience

The plating is absolutely terrible. Everything is flat with no height to the dish and its just loose. The Veg portion on the steak plates is particularly underwhelming with grey mash and 3 skinny pieces of asparagus. If that's the effort they are planning on putting into complete plates just do everything a la carte. Plating is a mess, table setting is a mess, the bar is a mess, this place is going to be a mess.

The plating is absolutely terrible. Everything is flat with no height to the dish and its just loose. The Veg portion on the steak plates is particularly underwhelming with grey mash and 3 skinny pieces of asparagus. If that's the effort they are planning on putting into complete plates just do everything a la carte. Plating is a mess, table setting is a mess, the bar is a mess, this place is going to be a mess.

It looks like a mediocre catered dinner at best... I had to do a double take when I saw that come up on my feed.

The exterior looks like a dialysis clinic, the interior looks like something from 2005 Bricktown, and the food...

As in real estate you have one chance to make a first impression. At least take some professional pictures of the food and not from your cell phone...

17273

Their pricing is similar, if not more expensive overall, than the Ranch. Not surprised by that, but will be very interested to see how this place does.

17273

Their pricing is similar, if not more expensive overall, than the Ranch. Not surprised by that, but will be very interested to see how this place does.
Given the pricing, there is no chance I'll step foot in that place unless someone I trust say's it blows the Ranch away. I see no way this place is remotely successful, it's almost like they are hoping the people who cant get a reservation at the Ranch are going to fall back on them. But paying more per ounce with a very limited menu is not going to cut it. $12 for what looked like boxed mashed potatoes is just one example of the massive hill they will have to climb by not taking professional photos of their food for their media dump.

What is the show they refer to with Dinner & A Show?

What is the show they refer to with Dinner & A Show?

I've never seen that answered, here or on Facebook.

I believe it will be nightclub-like entertainment; lounge singer type of thing.

17273

Their pricing is similar, if not more expensive overall, than the Ranch. Not surprised by that, but will be very interested to see how this place does.

Menu looks good IMO but I'm not going to pay that much for dinner in a place that looks like that... I'd rather it be a hole in the wall with some charm than something from 2000s Bricktown...

Also interesting that the menu shows sides al a carte but their pictures showed them plated...shows how half assed those pics were.

Pretty underwhelming. Typo on menu shows lack of attention to detail (Termidor instead of thermidor) I personally do not care for Wagyu and prefer a prime strip cut which has never been a problem at a steak place. This is a very limited steak menu for a place that bills itself as a steak place

Those powdered mashed potatoes are doing their best ;)

Those photos don't look very good at all. Hopefully this doesn't represent what they have at their restaurant.

Those photos don't look very good at all. Hopefully this doesn't represent what they have at their restaurant.

What is worse is the fact it is Aussie and American Wagyu. I haven't had wagyu from outside of Japan that hasn't been underwhelming compared to the real deal Japanese import. The marbling is worlds apart and the finished product has often been closer to USDA choice than USDA prime. Once or twice a year I will happily splurge on 7-8 oz of some good A5 Wagyu from Mickey's or Vast. I will eat USDA Prime steaks over domestic or Australian "wagyu." Like I have said before this place is going to be a ****ing disaster.

Pretty underwhelming. Typo on menu shows lack of attention to detail (Termidor instead of thermidor)

Termidor is an incecticide used to kill termites :eek:


What is worse is the fact it is Aussie and American Wagyu. I haven't had wagyu from outside of Japan that hasn't been underwhelming compared to the real deal Japanese import. The marbling is worlds apart and the finished product has often been closer to USDA choice than USDA prime. Once or twice a year I will happily splurge on 7-8 oz of some good A5 Wagyu from Mickey's or Vast. I will eat USDA Prime steaks over domestic or Australian "wagyu." Like I have said before this place is going to be a ****ing disaster.

Good catch...Prime is better too IMO, especially for the $.

Wow! I occasionally eat at a Denver Steakhouse but that menu is priced sky high! Good luck!

Those photos don't look very good at all. Hopefully this doesn't represent what they have at their restaurant.

lol ... that appetizing oily thumbprint on the right side of the plate with the crab cakes ...

What is worse is the fact it is Aussie and American Wagyu. I haven't had wagyu from outside of Japan that hasn't been underwhelming compared to the real deal Japanese import. The marbling is worlds apart and the finished product has often been closer to USDA choice than USDA prime. Once or twice a year I will happily splurge on 7-8 oz of some good A5 Wagyu from Mickey's or Vast. I will eat USDA Prime steaks over domestic or Australian "wagyu." Like I have said before this place is going to be a ****ing disaster.

I am confused and IIRC there has been a history of misleading advertisement about wagyu. This the pic they have posted of their certificate says Japanese A5. Can they still say Japanese A5 if coming from US or Australia? Of course the tattooed fingers really set the picture off https://www.facebook.com/steaktheexperience/photos/pcb.128817762944970/128817356278344

Imagine trying to get into the Ranch and then having to settle for this. :)

I am confused and IIRC there has been a history of misleading advertisement about wagyu. This the pic they have posted of their certificate says Japanese A5. Can they still say Japanese A5 if coming from US or Australia? Of course the tattooed fingers really set the picture off https://www.facebook.com/steaktheexperience/photos/pcb.128817762944970/128817356278344

Most likely they imported an A5 Strip or Ribeye that they will keep frozen and cut off portions priced by the ounce off menu. The certificate they posted is 100% authentic, they do not list that beef on the menu. Most likely it will be a verbal sell for the servers at $20-25/oz with a minimum. This is pretty typical for steakhouses in Oklahoma. When it comes down to it Wagyu really just means beef in japanese. It comes down to the prefecture they source from and the grade of the beef. The American and Australian ranchers that "Steak THE EXPERIENCE" are sourcing from just use Wagyu because it is simpler and more marketable to call it that instead of explaining that the cows are actually a Black Angus/Wagyu hybrid or whatever they crossed to breed their herd.

This talk of Wagyu has me thinking - what would be the best actual steak experience here in OKC? We've eaten at Red Prime, Mahogany, Cattlemen's, had some steaks at a few other places - some really good experiences, but nothing really outstanding that makes us think back about it years later (we've had a few of those - French restaurant in Dallas, Italian place in SF, hot dogs outside in a cold Feb at Versailles, salmon in Seattle, etc.) . We can't eat the huge steaks, we usually do an 8 oz. something, had filets, strips, rib-eyes, etc, (dry-aged at Red Prime), never had Wagyu of any sort so what would the ideal steak dinner here (if price is no object)?

This talk of Wagyu has me thinking - what would be the best actual steak experience here in OKC? We've eaten at Red Prime, Mahogany, Cattlemen's, had some steaks at a few other places - some really good experiences, but nothing really outstanding that makes us think back about it years later (we've had a few of those - French restaurant in Dallas, Italian place in SF, hot dogs outside in a cold Feb at Versailles, salmon in Seattle, etc.) . We can't eat the huge steaks, we usually do an 8 oz. something, had filets, strips, rib-eyes, etc, (dry-aged at Red Prime), never had Wagyu of any sort so what would the ideal steak dinner here (if price is no object)?
I had a Wagyu special at the Ranch a couple of years ago that was exceptional, and I also feel their on-menu ribeye is exceptional, ribeye typically being my own favorite cut of meat.

That said, I am always astounded by how many people talk "best steaks" in OKC and leave Mickey Mantle's completely out of the conversation, which tells me that in most cases they haven't been. My personal theory about that is that people must think it is a sports bar or a tourist trap or I don't know what. But I will tell you without question that my favorite on-menu steak in OKC is the Roquefort filet at Mickey's, which I usually take the added step of having peppered. And, as I mentioned, filet isn't typically even my favorite cut of meat. But this steak is truly special. Recommend it paired with jalapeno bacon mac and cheese and one of multiple incredible veggie sides. They also have an incredible lobster bisque, and often have a great tomahawk special if you aren't looking for on-menu.

As far as other exceptional on-menu steaks in OKC I would include Red Prime's 40 day dry-aged ribeye.

I would also include a dark horse; not a steakhouse but Café Cuvée (Ambassador Hotel in Midtown) has a filet that rivals any in town. Unfortunately for me they also often have a great Dover sole meunière special, and I have a terrible time choosing between the two when that is the case.

I think Mahogany is fine, but not as over-the-top great as the other places mentioned in my own experience. But I do love the bar at the downtown Mahogany. I also really love the space at Broadway 10 and have had some fine steaks there, but would put it in the same category as Mahogany. Happy to go there anytime and would recommend, but I do think there are a couple of places I'd go first if specifically craving steak. Besides the space there I'd also give them big ups for their sushi-based spin on surf and turf.

I've only eaten tartare at Bob's, while sipping whiskey. So I can't speak to their actual steaks. I need to eat there soon so that I am not leaving out a potential candidate for inclusion in my own personal "best steaks" list.

I love breakfast at Cattlemen's, and love grabbing a luncheon steak there because that was a tradition with my dear, departed dad. As for dinner I'd personally choose any of the above-mentioned places first.

We have tried most of the steak places in town haven done a steak tour a few years ago with my son with the ladies of the family were out of town. Seven steaks in seven nights if I recall correctly. Urbanized mentioned a sleeper at the Ambassador Hotel that I will have to try. My opinion of steak is pretty simple......does the flavor of the meat burst into my mouth and roll over my tongue. Either it does or it doesn't. No sauces. It is all on the quality of the meat. I always order a strip as I like lean cuts I do not like Waygu as it is too buttery/fatty/oily for my taste. IMHO, Ranch is consistently the best followed by Mahogany. Cattlemens if you want a fresh steak that is perfectly cooked on the grill in your backyard (not a bad thing). Red Prime was fantastic when they sourced their steaks from Allen Brothers in Chicago but then they switched and it went downhill for a while. Not sure where they source now but they are serving a good cut now. I need to try a steak at Mickey Mantles again as I went there with an out of town expert about ten years ago and was genuinely embarrassed at the quality of steaks we received, I have been back for events there (and food was good) but have never tried a steak there since and maybe it is time to give them another try. My sleeper would be The Mantle across the street. It has been awhile but I remember having a fantastic strip there.

I've never had Wagyu. I need to try it. We visit Red Prime a lot and like their filet. I got the dry aged ribeye last time and it was just ok. I wouldn't get it again. I haven't been to Mickey Mantle's in forever. I like the ribeye at Mahogany's the best. the last couple of times we went to The Ranch was disappointing so we haven't been in a few years. I've actually gotten some insanely good steaks at The Outback, especially for the price.

I had Wagyu -- and Kyoto -- beef in Japan. Nothing I've ever tried anywhere in the US is anything like either.

I had Wagyu -- and Kyoto -- beef in Japan. Nothing I've ever tried anywhere in the US is anything like either.

you can order and buy A5 KOBE direct from japan ... to the USA it is very much the same as getting it at a high end steak house in Tokyo

you can order and buy A5 KOBE direct from japan ... to the USA it is very much the same as getting it at a high end steak house in Tokyo

So does it arrive frozen? I'll take your word for it but I'm not sure it's the same.

So does it arrive frozen? I'll take your word for it but I'm not sure it's the same.

yes frozen ...

costco also sells Japaneesee A5 Wagyu ..

which are the Japan's Kuroge bread of cattle ..

they are around 100 dollars a pound ..



having lived in japan and traveled there for work many many times .... i can tell you that they compare very very well ..

"american wagyu and australian wagyu " are not bad in any way and in fact can be pretty great steaks ... but they are a entirely different meal then A5 graded from japan

lol ... that appetizing oily thumbprint on the right side of the plate with the crab cakes ...

Oh no. I hadn't noticed that the first time and can't unsee it.

So much to wonder about here based on their Facebook. The three limp, soggy asparagus (apparently for $15?). The oily fingerprints and watermarks on the plates. The minuscule salad. The peeling ceiling. I can't seem to look away...

Thanks for the replies. The 40-day dry-aged ribeye is what I had at Red Prime years ago, but we haven't been there in probably 5-6 years, I think.

Mickey Mantle's is on our (long) list of places to go, but it's on the shortlist of places to try soon, and the Roquefort filet is exactly the steak I was thinking of ordering (I love funky cheese) - great minds.... :) The Mantel is also on our list of places to go, used to walk by it all the time when we parked in the Bricktown lot and went to Criterion and ACM@UCO shows.

Been to Café Cuvée, but ordered mainly French items there (we usually order what a restaurant is known for the first time we go to get a base we can judge by for later visits), will have to try the filet there.

And The Ranch is obviously on our list of places to go, so we'll get there eventually (too many restaurants to go to if you only eat out once or twice a week).

Urbanized, you mention on-menu in your post. By off-menu, do you mean daily specials or things that they can make any day of the week, but just aren't on the menu?

^^^^^^^
Yes, daily specials etc is what I meant by off-menu in this case. For instance Mickeys often has a Wagyu feature but it’s not a regular menu item.

Regarding that 40 day dry aged ribeye at Red Prime, do you recall which crust you tried? It’s been 2-3 years since I’ve been there myself - Mickeys and Mahogany are both an easy walk from my office and also convenient to Paycom so often get my steak business by default - but I forgot to mention that my preferred combination for the 40 day dry aged ribeye is a coffee crust served with the red (Red?) sauce.

As for Café Cuvée’s filet, I mean, it IS Filet Avec Frites, in a red wine reduction. :wink: Sounds pretty French to this hillbilly! By the way, they also have a pretty wonderful Boeuf Bourguignon AND a really tasty grilled flank steak. Just don’t expect me to order any of them if they have the Dover Sole special. :hungry: Great fish is so hard to come by in OKC.

^^^^^^^
Yes, daily specials etc is what I meant by off-menu in this case. For instance Mickeys often has a Wagyu feature but it’s not a regular menu item.

Regarding that 40 day dry aged ribeye at Red Prime, do you recall which crust you tried? It’s been 2-3 years since I’ve been there myself - Mickeys and Mahogany are both an easy walk from my office and also convenient to Paycom so often get my steak business by default - but I forgot to mention that my preferred combination for the 40 day dry aged ribeye is a coffee crust served with the red (Red?) sauce.

As for Café Cuvée’s filet, I mean, it IS Filet Avec Frites, in a red wine reduction. :wink: Sounds pretty French to this hillbilly! By the way, they also have a pretty wonderful Boeuf Bourguignon AND a really tasty grilled flank steak. Just don’t expect me to order any of them if they have the Dover Sole special. :hungry: Great fish is so hard to come by in OKC.

It was the coffee crust, I like that best out of all their crusts. :) Don't think I had a sauce, though, just a crust. Have to remember that about the Dover Sole at Café Cuvée - I had the Boeuf Bourguignon and wife had a special, but can't remember what, shared the escargot and each had soufflés, really liked it, just too many other places to try to go back there yet.

This restaurant is only open Wednesday, Thursday, Friday and Saturday for dinner...

And last night they were closed for 'weather'. I suspect they will be down to two nights a week very soon.

This restaurant is only open Wednesday, Thursday, Friday and Saturday for dinner...

And last night they were closed for 'weather'. I suspect they will be down to two nights a week very soon.

Has anyone heard any reviews from this place? I don't know anyone that has been so far.

https://www.yelp.com/biz/steak-the-experience-oklahoma-city

Has anyone heard any reviews from this place? I don't know anyone that has been so far.

we went with 2 other couples ..

music was great (it was jazz the night we went ) loud enough to hear not loud enough to limit conversation ...

service was also fantastic

steaks were cooked well and sides were very good ..

the only side our table did not care for was the mash potatoes (they were just ok)

we had the scallops, shi****o peppers, and carpaccio for apps all were very good (the shi****o's were pretty spicy but was a huge app)

the caesar was good but a little overdressed

the salad the "experience" was the favorite salad at the table . bright flavors that worked really well together ..

we all shared steaks (dry aged Ribeye wagyu Strip and the prime Filet ) all were cooked perfectly and all had great flavor .

we also had the Sebass on the table and it was maybe the biggest hit the Carrot Puree was fantastic and the bok choy was a nice foil to the delicate fish.

sides were the potatoes (just average) Steak Fries which were crispy on the out side and nice and soft in the middle (really well done and a big portion) Asparagus which was very good even if pretty standard and the mushrooms which were wine cooked and good.

the one side we wanted but didn't get to try was the Wagyu fried rice ... they hand cut the steaks each night and use the trimming for the fried rice and they were already sold out by the time we ordered ..

We cook steak at home a bunch so steak houses are not our go to but with a group i would absolutely go back here a couple times a year.

the bar area looked to be nice and is open enough to be able to hear the music so a drink at the bar for an app or desert would also be a great evening ..


lastly i know the blue turned some people off but the lights are turned down inside and i thought it was a pretty good atmosphere ..

Has anyone heard any reviews from this place? I don't know anyone that has been so far.

Open Table only has them at a 3.9, which is absolutely horrible. Granted there are some good ones mixed in. All of the top steakhouses in OKC are a 4.7-4.9 on Open Table. Personally speaking any restaurant that can't hit at least a 4.5 is not going to be amongst the better restaurants.

Open Table only has them at a 3.9, which is absolutely horrible. Granted there are some good ones mixed in. All of the top steakhouses in OKC are a 4.7-4.9 on Open Table. Personally speaking any restaurant that can't hit at least a 4.5 is not going to be amongst the better restaurants.

100%

Opentable really is the only platform I really trust for ratings. They are one of the few platforms that actually verifies that the reviewer actually went to the restaurant they are reviewing. Google/yelp are notorious for fake/malicious reviews that make some of the ratings pretty suspect. It is going to take a really concerted effort by the ownership, management, and staff for them to improve the consistency and quality of their operation.

100%

Opentable really is the only platform I really trust for ratings. They are one of the few platforms that actually verifies that the reviewer actually went to the restaurant they are reviewing. Google/yelp are notorious for fake/malicious reviews that make some of the ratings pretty suspect. It is going to take a really concerted effort by the ownership, management, and staff for them to improve the consistency and quality of their operation.

Yep. I honestly can't envision how this place could possibly make it more than 6 months - year tops. I get that it's new and working out the kinks but clientele isn't going to be forgiving at these price points with the Ranch nearby and so many other great options. Not to mention they've already mangled first impressions up to opening and clearly struggling out the gate. If I could short it like the stock market I'd be all in.

Their social media posts get a lot of interaction and seems like people so far really like it. The pictures they post look delicious.

Gotta go check it out soon. Seems like the group think demise of this place on okctalk may be overblown.

Open Table only has them at a 3.9, which is absolutely horrible. Granted there are some good ones mixed in. All of the top steakhouses in OKC are a 4.7-4.9 on Open Table. Personally speaking any restaurant that can't hit at least a 4.5 is not going to be amongst the better restaurants.

I give any new restaurant about 6 months or so to try and iron out any issues before I give final write-off. Just about every restaurant goes through some sort of growing pains, seeing what works, what doesn't, other various unanticipated issues, etc.

I give any new restaurant about 6 months or so to try and iron out any issues before I give final write-off. Just about every restaurant goes through some sort of growing pains, seeing what works, what doesn't, other various unanticipated issues, etc.

Likewise and agreed, but they couldn't be off to a much rougher start IMO and based on reviews. That is still a really low rating, particularly for something at this level and price point, even at the start. In positive news looks like they're up to a 4.1 and have had several good reviews recently. Jonas is great and I don't think the food is to be worried about it is going to be everything else associated with the concept, location and execution.

They've changed their menu (new one below) and lowered their prices.

They also are using STe branding instead of "Steak the Experience".

HTTP://www.okctalk.com/images/pete/steak041022a.jpg

Not sure how this place survives. Hoping for the best, but just not convinced that it will see 2023.

Not sure how this place survives. Hoping for the best, but just not convinced that it will see 2023.

I agree, they took the prime grading off their steaks, so now you're ordering steaks that are likely on par with a chain. Just doesn't seem like they thought it out and the gimmick doesn't seem like it's something that was needed.

I agree, they took the prime grading off their steaks, so now you're ordering steaks that are likely on par with a chain. Just doesn't seem like they thought it out and the gimmick doesn't seem like it's something that was needed.

Agreed. It's pretty tacky. Nothing like a black drop ceiling and automatic sliding doors to remind you it used to be a Luby's. I feel like they're trying to remind baby boomers of the 'good old days'.

They are now down to 2.5* on Yelp.

I can't recall ever seeing a rating that low.

They are now down to 2.5* on Yelp.

I can't recall ever seeing a rating that low.

But Dave Cathey just gave them a rave review this week! ;)

I'm not a fan of Yelp, or most public review sites for that matter, but to play devil's advocate.... They get a lot of good comments on Facebook.

And from a personal standpoint I have a few friends that have went and loved it but with that said... These same friends get excited about specials at Taco Casa.... So there is that.

But Dave Cathey just gave them a rave review this week! ;)

I'm not a fan of Yelp, or most public review sites for that matter, but to play devil's advocate.... They get a lot of good comments on Facebook.

And from a personal standpoint I have a few friends that have went and loved it but with that said... These same friends get excited about specials at Taco Casa.... So there is that.

I read that review. It feels like he was biting his tongue the entire article. Reads like Perd Hapley.

"So what really stood out?

Baked Alaska."