I've been eating this for years, but the wife is always like, "a steak house? I can make a great steak!"

which she can....

for our 36th anniversary, we went to Pappas Bros Steakhouse Downtown Houston, and got 2 apps, 2 sides and 1 steak.... I ordered up the Bone in, Chuck end Rib-eye, medium rare....

on her first bite, she said, "OK... I was wrong... I can't make this... This is the best steak I've ever had in my life."

it really is just that good.

So what am I supposed to do with this? You're killing me. I had pigs in a blanket and Doritos for dinner.

BaylorOkie said:

---

So what am I supposed to do with this? You're killing me. I had pigs in a blanket and Doritos for dinner.

---

Drive to the one in north Dallas. It is just as good as the ones in Houston, and a whole lot closer to you.

Nguyen One Soon said:

---

BaylorOkie said:

---

So what t am I supposed to do with this? You're killing me. I had pigs in a blanket and Doritos for dinner.

---

Drive to the one in north Dallas. It is just as good as the ones in Houston, and a whole lot closer to you.

---

I'm telling you guys that haven't had one of these.... it's a life changing experience

A lot of what will get your steak tasting as good as a high end steak house is the quality of meat you can get at your local grocery store/butcher. If they sell prime beef, you can get pretty close to steak house quality.

That being said, I have had some restaurant steaks that I know I cannot duplicate.

All about all about the meat. A quality butcher is key.

I've ordered wagyu from Lobels. Damn amazing

bobo said:

---

I've ordered wagyu from Lobels. Damn amazing

---

Our HEB has had Wagyu beef from time to time.

90sBear said:

---

bobo said:

---

I've ordered wagyu from Lobels. Damn amazing

---

Our HEB has had Wagyu beef from time to time.

---

Oiur HEB will cut me a Prime bone in 6th Rib, Ribeye... but cooking bone in is harder than boneless, so there is some art in getting that crazy expensive cut of meat to a perfect medium rare

JusHappy2BeHere said:

---

90sBear said:

---

bobo said:

---

I've ordered wagyu from Lobels. Damn amazing

---

Our HEB has had Wagyu beef from time to time.

---

Oiur HEB will cut me a Prime bone in 6th Rib, Ribeye... but cooking bone in is harder than boneless, so there is some art in getting that crazy expensive cut of meat to a perfect medium rare

---

I have definitely never tried cooking that cut.

gotta know yer cuts of meat, gentes.......

- KKM

{ digesting beef stroganov }

- SLC

Wanting to duplicate the high end steak house is what got me started using sous vide.

Thick cut prime steak cook to medium rare (126) in sous vide then to super hot grill for 60-90 seconds per side.

For Christmas I got a new blow torch to use in stead of grill. Have not tried it out yet.

Never tried Papas but since i like papadouexs and papasitas, i will try out the one in dallas

Gruvin said:

---

Never tried Papas but since i like papadouexs and papasitas, i will try out the one in dallas

---

It's a really good high end steakhouse... appetizers and sides are awesome too.

BaylorOkie said:

---

So what am I supposed to do with this? You're killing me. I had pigs in a blanket and Doritos for dinner.

---

Nacho Cheese flavored I hope. Man I'm so jealous.

The only way to go.

Don't even consider going to Pappas Bros Steakhouse without trying the lobster bisque --my favorite single dish all-time from any restaurant. Many years ago, I told the waiter that I wasn't interested in steak, I just wanted a bucket of the bisque. He laughed and said he could definitely do that --$200 per gallon, and he meant it!

I didn't make it past "Bone 8n Chick"...

fat fingers and very touchy phone

Doc, we feel the same way about the fried oyster appetizer... they are the equal of any fried oyster at any seafood restaurant we have ever been to, and it's just an appetizer at a steakhouse.

docoso said:

---

Don't even consider going to Pappas Bros Steakhouse without trying the lobster bisque --my favorite single dish all-time from any restaurant. Many years ago, I told the waiter that I wasn't interested in steak, I just wanted a bucket of the bisque. He laughed and said he could definitely do that --$200 per gallon, and he meant it!

---

This is great to know.

Thought the same way about the Lobster Bisque from New Ports - a high end seafood place in downtown Dallas years ago. They have been closed for some time. You have me fired up.

Keyser Soze said:

---

docoso said:

---

Don't even consider going to Pappas Bros Steakhouse without trying the lobster bisque --my favorite single dish all-time from any restaurant. Many years ago, I told the waiter that I wasn't interested in steak, I just wanted a bucket of the bisque. He laughed and said he could definitely do that --$200 per gallon, and he meant it!

---

This is great to know.

Thought the same way about the Lobster Bisque from New Ports - a high end seafood place in downtown Dallas years ago. They have been closed for some time. You have me fired up.

---

they also do a Deviled Egg Appetizer, which I know sounds pretty pedestrian, but they take all the yoke and put it in a mason jar on the side with Dijon mustard, honey, cayenne and bacon... then they fill the hole in the egg with chili oil and a beautiful piece of lobster...

JusHappy2BeHere said:

---

Keyser Soze said:

---

docoso said:

---

Don't even consider going to Pappas Bros Steakhouse without trying the lobster bisque --my favorite single dish all-time from any restaurant. Many years ago, I told the waiter that I wasn't interested in steak, I just wanted a bucket of the bisque. He laughed and said he could definitely do that --$200 per gallon, and he meant it!

---

This is great to know.

Thought the same way about the Lobster Bisque from New Ports - a high end seafood place in downtown Dallas years ago. They have been closed for some time. You have me fired up.

---

they also do a Deviled Egg Appetizer, which I know sounds pretty pedestrian, but they take all the yoke and put it in a mason jar on the side with Dijon mustard, honey, cayenne and bacon... then they fill the hole in the egg with chili oil and a beautiful piece of lobster...

---

That sounds awesome!

JusHappy2BeHere said:

---

Keyser Soze said:

---

docoso said:

---

Don't even consider going to Pappas Bros Steakhouse without trying the lobster bisque --my favorite single dish all-time from any restaurant. Many years ago, I told the waiter that I wasn't interested in steak, I just wanted a bucket of the bisque. He laughed and said he could definitely do that --$200 per gallon, and he meant it!

---

This is great to know.

Thought the same way about the Lobster Bisque from New Ports - a high end seafood place in downtown Dallas years ago. They have been closed for some time. You have me fired up.

---

they also do a Deviled Egg Appetizer, which I know sounds pretty pedestrian, but they take all the yoke and put it in a mason jar on the side with Dijon mustard, honey, cayenne and bacon... then they fill the hole in the egg with chili oil and a beautiful piece of lobster...

---

Good God, man. I love deviled eggs and I freaking love lobster bisque.

BaylorOkie said:

---

JusHappy2BeHere said:

---

Keyser Soze said:

---

docoso said:

---

Don't even consider going to Pappas Bros Steakhouse without trying the lobster bisque --my favorite single dish all-time from any restaurant. Many years ago, I told the waiter that I wasn't interested in steak, I just wanted a bucket of the bisque. He laughed and said he could definitely do that --$200 per gallon, and he meant it!

---

This is great to know.

Thought the same way about the Lobster Bisque from New Ports - a high end seafood place in downtown Dallas years ago. They have been closed for some time. You have me fired up.

---

they also do a Deviled Egg Appetizer, which I know sounds pretty pedestrian, but they take all the yoke and put it in a mason jar on the side with Dijon mustard, honey, cayenne and bacon... then they fill the hole in the egg with chili oil and a beautiful piece of lobster...

---

Good God, man. I love deviled eggs and I freaking love lobster bisque.

---

you have to try Pappas Bros., Bro

JusHappy2BeHere said:

---

90sBear said:

---

bobo said:

---

I've ordered wagyu from Lobels. Damn amazing

---

Our HEB has had Wagyu beef from time to time.

---

Oiur HEB will cut me a Prime bone in 6th Rib, Ribeye... but cooking bone in is harder than boneless, so there is some art in getting that crazy expensive cut of meat to a perfect medium rare

---

Gotta have a thick cut, a super hot grill or BGE, and a cast iron stove top griddle to put in the oven on broil. It's not that hard. Just gotta do it right.

trey3216 said:

---

JusHappy2BeHere said:

---

90sBear said:

---

bobo said:

---

I've ordered wagyu from Lobels. Damn amazing

---

Our HEB has had Wagyu beef from time to time.

---

Oiur HEB will cut me a Prime bone in 6th Rib, Ribeye... but cooking bone in is harder than boneless, so there is some art in getting that crazy expensive cut of meat to a perfect medium rare

---

Gotta have a thick cut, a super hot grill or BGE, and a cast iron stove top griddle to put in the oven on broil. It's not that hard. Just gotta do it right.

---

Thanks for the tip!