Longhorn Steakhouse- "I took one for the team"

The bride and I joined friends for dinner at the Longhorn Steakhouse on Forest Preserve Drive ( Norridge ) Saturday night. Believe me, I wasn't expecting Keefer's or Morton's quality---but I also wasn't expecting Dominick's Ranchers Reserve quality meat doused in 'McCormickesque' seasoning---which is ultimately what I received.

All of the steaks are listed as USDA Choice, with the exception of the two-sized ribeyes (which did not have any designation). I asked the waiter ( a nice enough 21-ish guy,even though he kept calling my 40-something wife "Sweetie" over the course of the meal ) if the ribeyes were 'Choice' and he proceeded to tell me ( with a straight face ) "No, they are PRIME "

Summoning all of the composure that I could muster, I told him that I truly doubted that they could serve a 16 ounce PRIME ribeye with a salad and a side for $ 18.99---- Two minutes later, a manager appeared at our table restating that the ribeyes were PRIME, and that they were able to sell them at that price due to "contract buying power"

Being the non trusting person that I am, I ultimately ordered the large porterhouse, aptly described in my first paragraph. If anyone wants to determine whether the ribeyes are prime---be my guest. I don't plan on returning.

It's interesting that they are ready to go to the mat to defend the steaks as "prime." What exactly are the parameters of "prime"? How bad can a steak be and still get the designation? Is there any kind of fine-print wiggle room that would allow them to call sub-prime steak prime on a technicality? I don't really know much about the grading process. But I'm curious.

I grabbed a steak salad at one of these places before a flight, and it was all right. I doubt I'd go there of my own volition, just because I don't trust any of these middle of the road steak places-- I believe in expensive steak or cheap South American steak, but not Outback-style American steak chains.

Thanks for the report Cito. I live by here and will undoubtedly eat here sometime. You have allowed me to put that off for some more time.

-ramon

mrbarolo wrote:It's interesting that they are ready to go to the mat to defend the steaks as "prime." What exactly are the parameters of "prime"? How bad can a steak be and still get the designation? Is there any kind of fine-print wiggle room that would allow them to call sub-prime steak prime on a technicality? I don't really know much about the grading process. But I'm curious.

I'm no expert -- I'm sure there are others on the forum who are more knowledgeable -- but it's my understanding, in simple terms, that USDA prime beef has a much higher level of marbling. I recall reading that only about 2% of all beef is graded as prime. As such, it is expensive and only is available through certain purveyors. While the $18.99 ribeye could be prime, I suspect it is not (merely because the restaurant couldn't offer such a deal and turn a profit) and the manager is confused and/or misinformed.

Longhorn is Rare Hospitality's casual dining steakhouse, and Capital Grille is their high end steakhouse. I'd be willing to bet that all of their prime meat goes to the latter, and the Longhorn manager has a severe case of (prime) meat envy.

I wonder if anything will change at either restaurant now that Rare has been bought by Darden.

My only thinking is that it is an offcut that Capital Grill uses. Or it could be from the ends. I once worked for a restaurant that bought the ends of the Porterhouses that The Palm did not use. They were still very good.

Ramon wrote:Thanks for the report Cito. I live by here and will undoubtedly eat here sometime. You have allowed me to put that off for some more time.

-ramon

I live around there too, and worse, my wife has been there and actually liked it. Of course she went for lunch and only had burgers and salads. But I'm sure she'll continue to try and rope me into going there.

Maybe lunch is the cowards way out.

I have to say one of the worst steaks we've ever had has been at longhorn. (one in the south somewhere.) I did mail them and tell them and they were very good about replying and giving us coupons to try again. We tried the rest. in Norridge and alto we didn't want to try steak again, we had fish. My husbands was fine, but my shrimp was one of the best shrimp dishes I've had anywhere. We spend a lot of time on the east coast and eat fresh fish and this really was one of the best. Great fish in the chicagoland area at a steakhouse! Strange, but if you have to go there, try the fish.