Steak the Experience

[TheTravellers]

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?

[Urbanized]

^^^^^^^
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. 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. Great fish is so hard to come by in OKC.

[TheTravellers]

^^^^^^^
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. 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. 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.

[Pete]

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.

[sooner88]

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.

[Pete]

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

[BoulderSooner]

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 ..

[OKCRealtor]

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.

[citywokchinesefood]

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.

[OKCRealtor]

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.

[jccouger]

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.

[MagzOK]

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.

[OKCRealtor]

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.

[Pete]

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

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

[RangersYear]

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

[Mballard85]

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.

[Tcopel90]

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'.

[Pete]

They are now down to 2.5* on Yelp.

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

[Roger S]

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.

[Tcopel90]

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."

[Pete]

A couple of quick points about 'food critics' in this town.

They are all very cozy with a handful of owners and chefs and that's who they tend to cover. They also take tons of free food and drinks without ever disclosing that fact. It's incredibly unethical.

In other cities, serious food writers make reservations under assumed names and go out of their way not to call attention to themselves or get special treatment from chefs and waitstaff. And for obvious reasons: they want to have a typical dining experience and also have a duty to be as objective as possible.


Even though I do not consider myself a food critic, I get invited to soft openings and other free events virtually every week. I've completely stopped accepting anything free and will wait until the place is open for business, then I go spend my own money to support them.

This is the exact opposite of what is done at the Oklahoman, 405 and the legions of 'influencers' with blogs and social media accounts.

As a result, we have almost no legitimate food writers in this city, and that's a shame.

[Roger S]

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."

I think that goes along with the job.... But he probably gets a lot of free meals.... So it has it's perks!

[Roger S]

A couple of quick points about 'food critics' in this town.

They are all very cozy with a handful of owners and chefs and that's who they tend to cover. They also take tons of free food and drinks without ever disclosing that fact. It's incredibly unethical.

In other cities, serious food writers make reservations under assumed names and go out of their way not to call attention to themselves or get special treatment from chefs and waitstaff. And for obvious reasons: they want to have a typical dining experience and also have a duty to be as objective as possible.

Ha! I held back and didn't go quite this harsh.

And that last part I quoted sounds a lot like a former anonymous BBQ eater I know.... LOL

[Pete]

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.

Anything negative can be edited on Facebook, or at least pages can untag themselves from any lest-than-positive reference.

[Pete]

Ha! I held back and didn't go quite this harsh.

And that last part I quoted sounds a lot like a former anonymous BBQ eater I know.... LOL

I know you have always been ethical, and that's why so many people here are interested in your viewpoint.


The state of food writers in OKC is absolutely deplorable. Yet another horrendously unethical area of journalism where the Oklahoman has had tremendous influence.