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Brethren Road Trips The travel logs of our members. Q- joints, restaurants, entertainment, reviews while we travel around the 50 states. Also, Post here for a shout out to members to meet up with while on the road.

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Old 09-13-2017, 03:18 PM   #1
Got Wood.
Join Date: 01-14-15
Location: Sturgeon, Mo.
Default Texas steak report

I had to visit El Paso for a couple of days, so I stopped for steaks at two locations that get a lot of publicity.

On Tuesday evening, I had a 24-ounce ribeye ($29) at the Big Texan in Amarillo. The restaurant was interesting, kitschy as h*ll. The steak was not so good. I gave it a 4 out of 10. Cooked medium-rare, my steak was dry and chewy. Most of its flavor came from the charred coating. Very little came from the beef itself. I wouldn't go back. Once was enough.

On Thursday evening, I had a 32-ounce porterhouse ($43) at Cattleman's Steakhouse in Fabens, Texas, a few miles east of El Paso. I gave it a 9 out of 10. My steak was delicious and perfectly cooked. The quality of the beef was so much better. I would go back in a heartbeat, if I didn't live 1,200 miles away. The price was amazingly reasonable, considering how much the restaurants up here in Missouri are getting for their beef meals.

Last edited by wbook01; 09-13-2017 at 03:19 PM.. Reason: Added info
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Old 09-13-2017, 04:51 PM   #2
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX

24oz and 32oz? Jesus.....thats about half the cow.
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Old 09-14-2017, 07:06 AM   #3

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Join Date: 10-05-08
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Ate at the Big Texan some 2+ decades ago. It was only about 11:00am, so I passed on the challenge -- just wasn't hungry enough that early to eat 72oz and I'm not that crazy about sirloin. I did love the kitschy though.
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Old 09-14-2017, 10:15 AM   #4
Got Wood.
Join Date: 01-14-15
Location: Sturgeon, Mo.

A young fellow, in his 20s, maybe, tried the challenge while I was there. He got a lot of cheers, and at the end he got a nice countdown from the crowd. But he couldn't finish his steak. I'd say he got about 2/3 of the way through it.

As chewy as my ribeye was, I can imagine that the sirloin is a lot of work to get through.
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