Marissa Breton wants to know where to find the best steak tips.
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Blarney Stone has great steak tips. If you are cooking at home, pick up tips from Dom's in Malden. They carry them at other locations as well (listed on the website).
Gary's Liquors Deli in West Roxbury has some great one!
Dom's are the best and I was glad when I could start getting them in Milton a couple of years ago, but I was more than willing to import them all the way from Medford before that -- they were worth it!
Jimmy's in Arlington has some good ones.
Stockyard in Brighton has great tips and atmosphere to boot.
in Lower Allston has really good steak tips.
We have a winner!
City Slicker Cafehttp://www.foodler.com/city-slicker-cafe/about/1685
Their steak tips are awesome--I have no idea what they're marinating them in but whatever it is, it's delicious. And they have steak fries!
It's not quite Boston, but they have some really good steak tips. It's well worth the trip.
Edit: LaCascia's sub menu. They also sell them uncooked by weight.
Same family/store as the one on Main St. in Medford?
Also, Bob's foods on Main in Medford has good tips - you can get them in a deli sandwich OR take some marinated tips home to grill yourself.
The LaCascia family owns the Burlington location, they sold the Medford location about twenty years ago, but both are still affiliated. I've been going there for years and worked at the Burlington location for a few years in high school and college.
bobs is legit
Yeah, Bob's is pretty good too.
Best butcher shop in Boston. Nicest guys work there also.
I was also going to suggest k & 8th. Those tips are godly. Their seafood is always super fresh too.
As far as a restaurant goes... He tip tap room has very good tips, it's in their namesake
Galway House in JP on Centre St. No contest.
Not in Boston but New bridge cafe in Chelsea are damn good.
Newbridge in Chelsea ask any local
Casey's in East Somerville serves the best steak tips I've ever had.
they're not the tenderest cut, or deride them as "the inferior part of the sirloin that nobody wants" (as some folks on Twitter just did). All that reflects is ignorance of the kind of techniques that good chefs use to take advantage of the cut's innate character.
Flap steak (or the tonier "bavette", if you like) is delicious, especially when marinated and grilled quickly. Yes, it will retain some chew. If you're the kind of person who is so hung up on tenderness that you only ever eat strip or ribeye, or worse, filet mignon, I feel bad for you: you're missing out on a world of flavor.
Most of my favorite local steak tips places have already been cited. I still think fondly of the versions at The Quiet Man, Sadie's Saloon, and Sonny Noto's.
like I like my women: cheap, tough, and marinated". I put quotes around that so I can deny saying something so misogynist. But it's true.
Filet mignon is like beef-flavored, faintly beef-flavored, tofu. If you don't have the teeth for real meat better to have someone cut up a decent steak for you than gum that flavorless pablum.
If you're the kind of person who is so hung up on tenderness that you only ever eat strip or ribeye, or worse, filet mignon, I feel bad for you: you're missing out on a world of flavor.
That's what the A1 is for.
I'll show myself out.
to take a really nice prime-grade steak and cook it well-done. Had to do that with some lovely ribeyes for dinner guests once. I gritted my teeth and gave them what they wanted, but it stung. Next time they come over, they'll get choice London broil. I don't mind grilling that stuff till it's gray.
Don't forget to marinate it overnight in cheap red wine and horseradish.
Some hipster chef will put steak tips on a menu to be ironic and those same people deriding them will be singing their praises.
steak tips on the menu. They just don't cut it into smaller pieces, and they call it by the French butcher's name for flap: bavette.
Example: Grafton Street's $24 bavette steak with bordelaise, buttermilk whipped potatoes, baby arugula, cremini, radish, shaved parmesan and truffle oil. I'd have them hold that awful last ingredient, but that steak is likely worth the tariff, being prime-grade from Brandt Farms, a boutique ranch that also supplies places like Grill 23. That producer raises some of the most delicious beef you can get in a Boston restaurant.
I concur on The Quiet Man and would appreciate your current rec. I lived out of state where they didn't even know the cut of meat and when I'd visit home I'd hit the QM before I'd see most of my friends and family.
My beef (no pun...) w/ Floramo's and NewBridge is they come with a sauce. It's an OK sauce but QM and the other places I favored would marinate the tips but there wouldn't be a slathering of sauce.
Oh, and to the Philistines:
Steak tips are 2X better than other similar cuts b/c they're grilled on all sides. Every morsel has hit the grill 2 or 3 more times at different angles. High heat and medium or less cook = perfection.
while it's not the bargain it used to be, and although I miss the long-gone smoke-filled atmosphere (where even the junior-high kids seemed to be smoking), I think those tips hold up well to my youthful memories of them. (That doesn't always happen with those old-school places. Either they go downhill or my tastes change. But the overdressed iceberg lettuce salads with the cherry tomatoes and cukes were just how I remembered them.)
I also concur with earlier posters on Silvertone and Bob's in Medford. I bought K&8th tips all summer for grilling at home. Steak tips on top of a big salad are a standby of mine at J.J. Foley's Cafe (South End), too, though I'm not sure they're worth a special trip.
Some other relatively cheap, chewy, flavorful steaks I like include Korean grill-table "BBQ" (had short ribs and ribeye at New Jang Su in Burlington recently), Brazilian "BBQ" (I rarely have the appetite for rodizio -- Tudo Na Brasa in Woburn is one weigh-your-plate place I like), lomo saltado at Peruvian joints like Rincon Limeño in Eastie and Nazca Cafe in Chelsea, and the bargain prime-grade steak-frites at Grill 23 (skirt) and Boston Chops (hanger, skirt, or flat iron).
East Side Grille in Cambridge - not only the best steak tips but also the best staff.
Doms in Malden are good but expensive, they get them from a butcher in Revere, I've heard.
My favorite steak tips were made at the Kirkland Café in Somerville, aka Studley's, now the Kirkland Trip and Totter. Crunchy on the outside, chewy on the inside, like the Polar Bear said about the igloo, with a nice marinade. Brings back pleasant memories.
Just outside of Boston at the Adams Inn Restaurant in Quincy!
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