6th Street

Sirloin, well done and with butter. Mac and cheese, and baked potato as sides.

Saltgrass, I really like.

Well done is not something you hear often! Thanks for gracing us with your presence btw!

ribeye 1" thick, cooked Pittsburgh style, porcini rub on top, with a balsamic glaze. Also known as the Delmonico from Capital Grille.

Ive always wanted one.

Gerry, try this. Lobster Mac and Cheese. Its great!

Here's the recipe:

Total Time: 1 hours 10 minutes
Prep:
Cook:
0 hours 10 minutes
1 hours 0 minutes
Yield:
8 servings
Level:
Easy
Ingredients
4 tablespoons butter, plus 1 tablespoon for greasing dish
Kosher salt
1 pound penne pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup white wine
4 cups heavy cream
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups shredded sharp white Cheddar
2 cups shredded Gruyere
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves
Directions
Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.
In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.
Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.

Sirloin or NY Strip, medium to medium well, wife's homemade mashed potatoes, Mac and Cheese and rolls soaked down with butter.

Damn, now I'm hungry.

They have one in Austin?

I love our mods' humor!! This board brings out the best in us!

I like NY Strips, medium well-done. The best I ever had was at this place, which also has a mind-blowing collection of sports memorabilia.

http://ditkasrestaurants.com/

The one I went to was on Chestnut Street in Chicago, very close to the John Hancock Building.

Best steak I have ever had was at Chaz on the Plaza in KC. It was insane. This isn't the one I had but it's from the same place.

If you're grilling your own, try using Uncle Chris' steak seasoning if you can get your hands in it. It's all I use

Surprised at only 1 ribeye post