Best steak houses in disney.

[Ralph&Pam]

Yes.

Pretty much every cut of steak I cook anymore is reverse seared. The slow and low to 15 degrees below doneness is either on a gas grill or green egg smoker at 225-250 if we want that smoke taste. Then my sear at the end is a 700 degree if my green egg is being used or on the gas grill with the littlest of olive oil to get that sear. If it’s winter I take it in and finish in cast iron on stove top like you mention. Butter is always a win win. lol

But the reverse sear is the only way to go with steaks or even thick cut pork chops. What’s nice is you can let em sit at that 15 degree below doneness for a while and not worry about searing right then and there if u aren’t ready to eat. Just don’t tent so it cools and stops cooking. Doesn’t take away any tenderness or juice. While point of the reverse sear.

Just for others if not familiar with the process. Best read up on the science behind it is on spruce eats site.

Reverse searing has become my go-to technique for filets, thick-cut strip steak (I do a single 16 oz steak for the two of us to share, since it’s plenty of meat for us these days), and thick-cut boneless pork chops (prepared like the strip steak, but finished to medium rather than medium rare). Our son gifted me a pair of wireless probe thermometers from ChefIQ. These link to a remote station via bluetooth that itself connects to my smart phone via the house wifi. Perfect for monitoring the temperature while doing the pre-cook on the gas grill or the indoor oven at 225-250 deg and then for the final sear to finish temperature.

 

[disneyfan123]

Yes.

Pretty much every cut of steak I cook anymore is reverse seared. The slow and low to 15 degrees below doneness is either on a gas grill or green egg smoker at 225-250 if we want that smoke taste. Then my sear at the end is a 700 degree if my green egg is being used or on the gas grill with the littlest of olive oil to get that sear. If it’s winter I take it in and finish in cast iron on stove top like you mention. Butter is always a win win. lol

But the reverse sear is the only way to go with steaks or even thick cut pork chops. What’s nice is you can let em sit at that 15 degree below doneness for a while and not worry about searing right then and there if u aren’t ready to eat. Just don’t tent so it cools and stops cooking. Doesn’t take away any tenderness or juice. While point of the reverse sear.

Just for others if not familiar with the process. Best read up on the science behind it is on spruce eats site.

This is how it's done. Been reverse searing for years with my Kamado Joe. Wonderful smokey flavour, evenly cooked throughout the steak with a nice crust. Can't be beat!

 

[Disneytrippin']

Citricos, Le Cellier and Steakhouse 71.

 

[jimim]

Reverse searing has become my go-to technique for filets, thick-cut strip steak (I do a single 16 oz steak for the two of us to share, since it’s plenty of meat for us these days), and thick-cut boneless pork chops (prepared like the strip steak, but finished to medium rather than medium rare). Our son gifted me a pair of wireless probe thermometers from ChefIQ. These link to a remote station via bluetooth that itself connects to my smart phone via the house wifi. Perfect for monitoring the temperature while doing the pre-cook on the gas grill or the indoor oven at 225-250 deg and then for the final sear to finish temperature.

Nice nice. I have been using signals from thermoworks for years for monitoring. It’s WiFi. I even bought their fan kit and remotely control my big green egg and believe it or not it can hold temp within a degree without me touching it for 18 plus hours. It’s literally magical I think.

 

[jimim]

This is how it's done. Been reverse searing for years with my Kamado Joe. Wonderful smokey flavour, evenly cooked throughout the steak with a nice crust. Can't be beat!

This is the way. . .

 

[jimim]

Citricos, Le Cellier and Steakhouse 71.

Le collier?! I haven’t been there in 15 years. Good?

I love steakhouse 71 for lunch. I had the hanger steak last trip. Really good.

 

[Disneytrippin']

Le collier?! I haven’t been there in 15 years. Good?

I love steakhouse 71 for lunch. I had the hanger steak last trip. Really good.

It is delicious. I cleaned my plate even though I was full. I dream of the steak and maple glazed brussel sprouts. I am tearing up right now thinking about it. Citricos and Le Cellier have amazing atmospheres.

 

[nw6675]

Why do people keep putting an apostrophe in Citricos?

Dang it, now I can't even read the replies.


About the Vegas, I stand by SH71 = Vegas.

 

[Shughart]

Anyone had the Tomahawks in the Disney area?

 

[gmi3804]

Anyone had the Tomahawks in the Disney area?

I don’t know what that means.

 

[EveV]

Anyone had the Tomahawks in the Disney area?

We are local and Bull & Bear does it for us. They have Tomahawks. I really like their lamb too! Sometimes go to Shula's if we walk over from Epcot and are being lazy. Love the lounge and they ALWAYS send us home with extra bread. It's become a thing I guess, but we bring back the cloth napkins. Win/Win, either way you go!

 

[Sparrow'sLady]

Why do people keep putting an apostrophe in Citricos?

Muscle memory. Same reason why they type "the Smith's"

 

[Sparrow'sLady]

Shula’s is the best steakhouse on property.

We were not impressed. Three of us got a Filet and one a Rib-eye, although cooked correctly, none of us found it to be all that great and not worth the price tag. Saltgrass is better. Shula's steaks were not very tender of flavorful. The lobster tail on the other hand was phenomenal.

 

[raidermatt]

Shula's is the best steakhouse on property and it's not even close. Been there many times and it's a must do on our visits.

 

[Sweettears]

The steak at Steakhouse 71 does not compare IMO. Thinner type of steaks. They're okay, but they are the kind of thing you'd find at a chain steakhouse. For a better and thicker cut, I prefer the steaks at Le Cellier, Narcoossee's, The Boathouse, Citrico's and Takumi Tei.

I would add Flying Fish to this list. Although I’m still a fan of Yachtsman’s

 

[Sweettears]

I've got news for everyone. The steaks at Disney resorts are not prime, unless noted on the menu, and if you're raving about the great "filet" you had, you're likely raving about the sauce served with it, as that cut is all but flavorless.

Never used a sauce on my filet ever and can taste a A little salt and pepper in proper proportion makes a big difference

 

[Shughart]

We are local and Bull & Bear does it for us. They have Tomahawks. I really like their lamb too! Sometimes go to Shula's if we walk over from Epcot and are being lazy. Love the lounge and they ALWAYS send us home with extra bread. It's become a thing I guess, but we bring back the cloth napkins. Win/Win, either way you go!

Thank you! We're fans, we'll usually split one and a couple sides plus drinks. I've seen a couple more high end places have them. We're honeymooning so we plan on splurging.

 

[dioxide45]

We were not impressed. Three of us got a Filet and one a Rib-eye, although cooked correctly, none of us found it to be all that great and not worth the price tag. Saltgrass is better. Shula's steaks were not very tender of flavorful. The lobster tail on the other hand was phenomenal.

Saltgrass is better than just about anywhere... We go there every trip to Orlando.

 

[dioxide45]

Never used a sauce on my filet ever and can taste a A little salt and pepper in proper proportion makes a big difference

The main issue with filet is the lack of fat and no real marbling (fat). Fat is what add flavor and moistness. For me, filet lacks flavor and is mostly dry. Ribeye, IMO, is cheaper and tastes better (because of the fat and marbling).

 

[Sweettears]

The main issue with filet is the lack of fat and no real marbling (fat). Fat is what add flavor and moistness. For me, filet lacks flavor and is mostly dry. Ribeye, IMO, is cheaper and tastes better (because of the fat and marbling).

But much tougher in my opinion.