Jackson Jambalaya

As if we needed more evidence that Jacksonians have no taste.

You said it, 3:50! The best steak in Jackson is the one I grill at home, thank you very much.

I think your next poll needs to be favorite type of grill.

No Parkerhouse?

Good lord, Anon, have you eaten a steak at Parker House?

The insight at 10:08 (not posted by me) is one that I arrived at myself while eating one of their steaks.

(And I must've gone to Tico's on an off night; my steak was so poor, I had to suppose that it's a place to see and be seen, not to get a decent steak.)

agreed "10:34" never had a good steak at ticos. And how does a restaurant who broils their steaks win a best steak poll. Try Coppergrill in Destin or New Orleans. Their steaks are cooked on a grill in the middle of restaurant. And lobster to die for.

I guess since it's in Canton it'll never make the list, but Two Rivers has one of the best fillets around. Always perfectly cooked.

I've usually had good steaks at Tico's, Two Rivers, Ruth's Chris, and AJ's. Char is great one day and horrible the next. Same with Shapley's. Crechale's used to be great, but was poor last time I was there. Nick's is horrible. Never tried a steak at Mint or Monte's.

we aren't in Destin, the poll was for the best steak in the Jackson area. I also agree that Johnny does a great steak at Two Rivers and I don't eat there enough. In fact, all of this food is good.

Too funny, NOW we want to talk about the quality of the steaks?

Although, I agree with every observation here, especially the "good" comments and the lack of consistency from visit to visit.

Why does the use of a broiler vs a grill matter? Most Grills in restaurants are gas.....just like a broiler. The only way a grill matters is if it's wood burning. The benefit of a broiler is that the heating element will get to 1600+degrees to properly sear the meat. It's not the grill that makes the steak, it's the meat and the prep. Shapley's has been the best since 1986 and will continue as such. In fact, some of the most renowned steakhouses in the country use broilers...P.Lugers, Berns, Chops, Prime, D. Brennan's......the list goes on.

I WILL DO A "COOK OFF" WITH SHAPELY'S ANY TIME THEY ASK FOR IT. We get our steaks at the same place....SAM'S.

They are the BEST steak in town, IMHO, but my EGG will kick their 1700 degree broiler anytime, anyday, any place.

Emeril

I can assure you that Shapley's does NOT get their meat at Sam's. If the USDA grade that you prefer is Select 2 labeled as Choice, feel free to continue buying your meat there. Yes, the Green Egg is a fine piece of equipment, I have one myself. Last time I checked, there isn't an Egg big enough to turn out 350+ steaks in under 5 hrs. Apples to Apples here please. If you over season or over smoke your meat I guess it really doesn't matter where your meat comes from. There's more finesse to cooking meat than "meats" the eye. Tongs instead of forks, letting meat come to room temp before cook, rest after cook of course. Shall we discuss the difference in grass fed vs. grain fed? All of this matters in "proper" prep of a quality steak. A $900 ceramic, coal oven with a grill grate on it does not a grill chef make.
next.

Emeril? Really? More delusions of grandeur I guess. BAM! Get back to your crawfish covered catfish and call me when you remember the dishes you were creating before the Food Network got their grimey paws on you.

Two Rivers? Isn't that the restaurant that Sir Talk-a-lot Ben Allen said he was going to bitch about every month for the next five years?

Looks like we have a Shapley's lurker on here...or else a bonafide homer. For those of you who think dropping lots of cash on a good steak makes it the BEST steak in town, you're road lizard crazy. Shapley's stopped being the best when the steak was hit or miss, I'm guessing about 5 or so years ago. That, and some of the newer joints in the area started doing steak better. At this point, Shapley's is just tradition, not the best.

The BEST it is, and one of the BEST in America. No i am not kidding. I would proudly take a customer there from any part of the country.

9:29 you are spot ON.

oorrr someone who's dined out .........alot and in a past life has 20+ years food service experience, fine dining FOH & BOH. So lurker/homer no. Somewhat educated opinion yes. Don't have to agree, just my observation. There are fine examples of steak in several JXN eateries. I prefer the porterhouse @ Shapley's. Derek's bone in ribeye @ walkers will set you free too. Wowza!