Favorite cut of steak at Gibson's

So it turns out I am dining at Gibson's tonight (Rush St.). It's been a number of years since I've been there (and I was never a Gibson's "regular", just never comfortable with the Rush St. vibe) and while their menu is online I can't easily correlate the listed steak options with my memory of them. I'm usually a flavor first type of steak person and usually order the ribeye at Keefer's and the bone-in prime rib signature dish at Chicago Chop House; those are probably the 2 steak places I frequent the most (though less frequently than I would care to these days but that's a different story).

Just curious what the carnivores with more familiarity with Gibson's prefer. Since I don't get to eat steak as often as I'd like to anymore I really try to make the most of each opportunity (and I don't mean in terms of sheer quantity). Your opinions and any suggested tweaks on preparation are appreciated.

You're on the right track. I'll take a ribeye every time for the perfect flavor/fat combo.

It sounds like you probably should go with the WR Chicago cut bone-in ribeye. I usually prefer a filet, but I've noticed that the Gibson's/Hugo's filets sometimes can get dried out, especially if cooked above medium rare.

I tasted a gibson's filet on my one visit there and it seemed pretty weak. I'm not a fan of filet in general, but this was particularly average.

Go for a bone in ribeye. They do a fairly good job with it.

I also vote for the ribeye. Although I've only dined at Gibson's once, I can't imagine anything else on the steak menu being better. Enormous, by the way, and something of a miracle that they can cook the thing so well (guess that combination of art and science explains why a post here on cooking a steak in an iron skillet has 41 responses and counting!) Anyway, Gibson's gets the ribeye just right.

Also keep in mind that Gibson's loves to turn up the char. This is probably the reason their filet suffers more than usual, and why the ribeye shines. You get the thick crust and the rich, fatty, juicy interior.

Without speaking specifically for Gibson's, the ribeye is always my cut of choice. Preferably prime though.

Ron A. wrote:It sounds like you probably should go with the WR Chicago cut bone-in ribeye.

Ron,

My favorite steak at Gibson's as well. A beautiful bone-in rib-eye named after WR Rice, a since retired, well respected Chicago food writer.

Enjoy,
Gary

I'm partial to the bone-in ribeye at Gibson's myself, done medium. But I must say that I had a better one at Buckingham's at the Grand Victoria Elgin. Just magnificent.

'Course, it may have tasted better because wife & myself were with a client & wife and he's a player, thus the whole meal was comped.

If I remember correctly, their shrimp deJonghe appetizer was darn good, too.

Ron A. wrote:It sounds like you probably should go with the WR Chicago cut bone-in ribeye.

This is what I (and quite a few tablemates) ended up having. It was excellent and prepared exactly as ordered - medium rare. Had a bite of a friend's porterhouse and was glad I stuck with the ribeye (and my porterhouse friend was envious of me after tasting my steak).

The sauteed spinach with mushrooms and garlic is a terrific side dish. As large as it is I came darned close to eating an entire side by myself - it's that good.

As a general rule, when there's a choice, I always order bone-in (vs. no bone), prime and, if it's available, aged...whatever the cut. It's hard to go wrong with that combo.

I like the 3 mini filet sandwiches for lunch w the matre'di butter!

I didnt know that WR stood for William Rice - thanks for that info! I am a big fan of his and have gotten the opportunity to dine with him a few times at some special functions.

I used to get to Gibson's a bit due to business dinners, usually the Rush St location but sometimes Rosemont. I felt at the time that the quality was not up to par a number of times, so stopped going.

I had not been to Gibson's in many years but went last night to the Oakbrook location as a friend took me & some of his children (grown) for dinner. The great thing about this friend is his family is like mine, we all order different items with the expectation that everyone will share (& not just a single bite mind you).

I ordered the 22oz WR Chicago cut bone-in ribeye, medium rare. Friend ordered the Van Well Family Farms Lamb Chops medium. Daughter ordered the 44oz bone-in tomahawk wagyu ribeye medium.

Now I need to state that I haven't been to a steakhouse in awhile & that I just returned from Italy, so I was very much looking forward to some U.S. prime beef, but that said, all the cuts mentioned above were stellar, cooked perfect, right on the money delicious. Last night may have been one of my favorite experiences in a steakhouse.

I did notice that they put some kind of additional seasoning on the tomahawk ribeye but nothing overpowering in my opinion.

Only downer of the night was the slice (obscenely huge) of banana cream cake which had near zero banana flavor/pieces. The whole table (5) split this and there was still leftover.

It has been quite a few years since I was at Gibson's, but I remember they didn't use prime beef for their filet which I thought was odd. Has that changed?

Ram4 wrote:It has been quite a few years since I was at Gibson's, but I remember they didn't use prime beef for their filet which I thought was odd. Has that changed?

I remember our server stating that all beef at Gibson's was USDA Prime, except for the Wagyu Tomahawk chop. Their website would seem to bear out that all their beef is USDA Prime:

We are the only restaurant group in the country to have its own USDA Certification. Our beef is breed specific, Black Angus, and raised on sustainable farms in the Upper Midwest. Our beef is corn fed for 120 days and aged for 40 days, providing maximum flavor and tenderness.

source: http://www.gibsonssteakhouse.com/usda-s ... es-350.php

The Wagyu Tomahawk Ribeye is one of the best steaks I've had. Not sure if it's made it to the Rush location, but it's always on the menu in Oakbrook, which I feel has better food all around. Younger and more eager back of the house...

Regardless, that Wagyu at $90, it's steep as all hell, but with so much buttery marbling, it's almost impossible not to share it. I love eating that steak.

cheffjeff wrote:..., but it's always on the menu in Oakbrook, which I feel has better food all around. Younger and more eager back of the house...

I think there is something to be said for your statement. The friend that took me is a regular at the steakhouses in Chicago & all of the U.S. I have another bud who is also a steakhouse regular. Both made separate comments about Oakbrook Gibson's being the best of the Gibson's locations.

My favorite cut of steak at Gibson's is the 70 day dry aged bone-in ribeye at David Burke's Primehouse.