I thought it would be setup like a Korean BBQ place where you have your own grill at your table but it's not... It's just a regular grill with no cook so you basically have to cook it yourself.


Just as if you went into a normal steakhouse, you order a steak and they tell you that the cook quit and walked out so your only option is to cook the steak yourself. What a dumb concept!

 

yet people still go there...... :T

 

had omaha and like others said, good, not great. their burgers are pretty good though.

when buying your own steak, (not from a restaurant) you always want to check the grade.

usda prime = great (probably best you'll find retail and won't find it everywhere)
usda choice = pretty damn good
usda select = not very good

costco is a surprisingly good place to buy steaks as they have both "choice" and "prime" available. major supermarkets like safeway usually only carry select but now they call it "rancher's reserve" or some other bullsh!t name. even the term "angus" which used to mean something is now almost meaningless (think angus burger at mcdonalds)

aged steaks are awesome. the reason they are so expensive has little to do with the fact that they are aged, but rather that by aging them, the meat will start to "go bad" on the outside and you have to trim all of that off to get to the super tender part on the inside. essentially you are paying for a 3-4lb slab that has been reduced to 1lb or so.

 

I'm glad that no one noticed what we BBQ'd for ourselves at BAM X after the burgers, chicken and sausages were done and the crowd was fed.

2 x 1 1/2" thick USDA Prime (Grade) Rib Eye - dry aged 60 days.
Rubbed with a bit of peanut oil, sea salt and fresh ground pepper - cooked just past rare, then set off-flame to rest for 10 minutes before being cut up and inhaled.

 

I just drive out west on Guerneville Road to Willowside meats. No dry ice, just some of the best steaks I've had the pleasure of grilling and eating. I took a little drive out to Omaha, NE to deliver a car last year, and the new owner took me out to a steakhouse out there...

...even at the price point, they didn't come close to matching the quality of Stormy's out in Blookfield.

 

Gee, I'd be far more interested in the quality of the meat than who's cooking it. I would be all for cooking my own steak - as long as they have the proper oil, salts and pepper blends.

 

OH YEA! AGED BEEF IS THE ****!