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Going to Jacobs and Co tomorrow - Learn Me On Steak!

MattHooper | Jan 17, 201512:05 PM

Hi folks,

I'm taking my 13 year old son to a special "now you're a teenager" birthday dinner tomorrow night, at Jacob and Co steakhouse.

He absolutely loves steak - especially cooked rare - which is why I'm choosing a great steakhouse experience for us.

Me, I tend to be take it or leave it with steak. I LOVE beef in general, and love the initial flavor of steak, but I tend to find eating a big hunk of meat gets monotonous fairly quickly. I think I'd feel the same way even about Kobe or Wagu, which I've swooned over in smaller tasting menu portions. I'm not well versed in steakdom, so I'm looking for some advice:

Here's Jacobs and Co steak menu:

My steak-loving pal says rib-eye is king of the hill, and suggests since I'm less fanatical, perhaps sirloin (or was it striploin?) for me.

I'd be interested in opinions as to which would simply be the best
(although opinions will vary) cut of meat to choose if one is really going for the gold.

But more practically, what items one might choose that aren't the most expensive, but would represent the type of steak one is likely to experience only at a great steakhouse. That's mostly for my son. For me I'll probably be happy with a "decent" cut of meat cooked nicely, whichever one that might be. (I'd probably order 8 oz at tops, more likely a 6 oz cut).

Any wisdom will be gratefully received, thanks.

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