Best steak houses in disney.

[dioxide45]

But much tougher in my opinion.

I wouldn't say much tougher. That would be a NY Strip or a Sirloin. Cooked well, a ribeye should be quite tender. Certainly not as tender as a properly cooked filet, but what you give up in tenderness you gain in flavor. At least IMO. Everyone has their own tastes.

 

[Sweettears]

I wouldn't say much tougher. That would be a NY Strip or a Sirloin. Cooked well, a ribeye should be quite tender. Certainly not as tender as a properly cooked filet, but what you give up in tenderness you gain in flavor. At least IMO. Everyone has their own tastes.

Don’t disagree. My wife prefers ribeye. I’ll take the filet. So I am very familiar with the difference.

 

[dioxide45]

Don’t disagree. My wife prefers ribeye. I’ll take the filet. So I am very familiar with the difference.

People are passionate about their steaks. DW and I both prefer ribey medium rare. My dad likes well done steak and when growing up it was always joked that my mom still liked hers so rare that the cow still mooed. It wasn't until I got older and knew better that I learned she preferred hers just medium. More done than I like.

 

[gmi3804]

Who wants to eat a steak with little or no flavor, not matter how tender it is? Any piece of meat, cooked properly, can be tender.

 

[Sweettears]

Who wants to eat a steak with little or no flavor, not matter how tender it is? Any piece of meat, cooked properly, can be tender.

Missing the salt and pepper quotation here. It doesn’t have to be overwhelming to be seasoned and tasty.

 

[nursejackie]

Narcoosees or Le Cellier, both serve amazing (in my experience) filet mignon. Only been to Le Cellier once to be fair, but ate dinner at Narcoosees on Christmas Eve or Christmas Day about 6 times and we were never disappointed. The almond crusted cheesecake is the icing on the cake for me!

 

[Maistre Gracey]

Shula’s. Period.

 

[Sparrow'sLady]

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).

I have NEVER gone to a quality steakhouse and had a tough or flavorless filet. I generally only have Filet Mignon, unless I get a Ribeye at Saltgrass. Filet is known for being tender. Sounds like the issue is where you go.

 

[Sparrow'sLady]

Who wants to eat a steak with little or no flavor, not matter how tender it is? Any piece of meat, cooked properly, can be tender.

If you go to Texas Roadhouse, their steaks just taste like "meat". We do not like it, but it is a very popular chain.

Also, Ruth's Chris only uses butter, but again very expensive and popular...we do not care for their steaks.

 

[gmi3804]

PSA: All Disney-owned and -operated restaurants get their filets (indeed, all their rations) from the same distribution center. You're getting the same piece of meat wherever you go. I remember when we'd do the DxDP, whatever fish one place had, we'd find the same fish in every other restaurant all week ("Let me guess: grouper!"), just different preparations: spice at Jiko, goat cheese at California Grill, olives and fennel at Citricos, etc.

 

[gmi3804]

If you go to Texas Roadhouse, their steaks just taste like "meat". We do not like it, but it is a very popular chain.

Also, Ruth's Chris only uses butter, but again very expensive and popular...we do not care for their steaks.

No, you don't care for butter. You can order it without.

 

[Sparrow'sLady]

No, you don't care for butter. You can order it without.

My point was, lack of flavor added. That is how they make it and people like it.
You said "Who wants to eat a steak with little or no flavor, not matter how tender it is?"
Apparently a lot of people do.

 

[gmi3804]

My point was, lack of flavor added. That is how they make it and people like it.
You said "Who wants to eat a steak with little or no flavor, not matter how tender it is?"
Apparently a lot of people do.

Different strokes. Filets still need "something," otherwise it's just a soft piece of meat with no flavor. Unless salt is a flavor.

 

[kylenne]

Us too. We tried it in November for the first time and were super excited. We didn't think the steaks were really all that good.

The best steak we had was at Citrico's. We did Yachtsman a few years ago and had terrible steaks - I think we probably need to give it another chance because it does get good reviews. Steakhouse 71 is good for the price point, but as others have said, the steaks aren't as "fancy" as they are at some of the Signature restaurants.

We had dinner at Yachtsman's around Memorial Day last year and both really enjoyed it. I don't remember what my partner had but I loved my ribeye, it was cooked to perfection and seasoned well enough that I didn't think it needed sauce, which is usually my barometer. I don't claim to be an expert but I'm a steak fiend, we do frequent our local steakhouses in NYC and Toronto and while it's not Keen's tier, it was definitely way better than the last time I went to Peter Luger's (though that's admittedly faint praise lol). I would compare it to the better of the higher end chains. What set it apart for us was the service though, it was honestly some of the best I've ever had at Disney.

I haven't tried Le Cellier (seems redundant and a bit goofy with a Canadian) or Shula's, and Steakhouse 71 we only hit for the burger.

 

[Jonnnyap]

Related to the comment about spice/sauce and flavoring (and the recommendation of Jiko as a great filet), I have gone there many times and enjoyed the previous preparation (pre covid closure), but on the last visit, they had changed the prep and added a dark chocolate-red-wine-based sauce. I'm not a huge fan of dark chocolate, but gave it a try. Unfortunately, it was overpowering and tasted quite bitter. I couldn't finish the filet. Anyone else have a similar experience? I'd like to go back, but I might order the filet without the sauce unless this was a one-off and not what others have had.

 

[raidermatt]

Shula's is the best steakhouse on property by far. Been there many times.

 

[Robber Baron]

I typically don't order plain steaks in restaurants.

I buy Prime and grille a lot of steaks myself and find I can make a better steak than anywhere I go.

Usually I'm going to a steakhouse for something a little more unusual that I'm not doing at home, Prime Rib, Steak au Poivre, Steak Diane, etc.

We've been to Le Cellier, Yachtsman, Flying Fish, and Shula's, and I'm sure some other places I can't remember right now.

Shula's is BY FAR my favorite steak house on property. Though I did like the double crusted strip at FF very much.