http://www.longhornsteakhouse.com
The first two are pretty pricey but worth every damn penny! Longhorn is my perennial favorite; they have consistently good steak at decent prices. In no way as good as Morton’s or Ruth’s Chris, but then again you won’t need a loan officer either! 
Dear Friends;
I gotta admit, I AM IMPRESSED. You guys ARE Good. I hafta admit, you guys are making me hungry for a well cooked piece of beef. I too,am an advid follower of the Alton Brown method.But you guys are imprsesive.
IMHO, Salting the beef used to be verboten, but what AB says seems to make sense. I misquote, but… "if you are cooking a quick cooking piece of meat i.e. Steak, there’s no harm in drawing out a little blood . drawing it to the surface ain’t all bad…
I NEED BEEF…bring me something Bloody!
with some Yorkshire pudding!
.....and a beer, Please.Thanks Rex.
Rick. Well, I’ll probably be eating steak/prime rib 7-10 nights out of 14. So I need places under ~$25 for most nights (just the main course). I’m probably a lightweight at 8-12oz.
I’d be happy to pay up to $50 for a few special prime rib nights. I’d pay over that for anything truely unforgetable (just in a meat sense), but I suspect that that’s not necessary. If I’m being fair to my girlfriend, they probably need to do something other than beef. Looking at the links that Rex provided, that’s not going to be a problem though.
We’ll be on International Drive (next to Sea World) without a car, but I’m happy to take a cab.
(My first post to Cafe Society ).
Try this: a major problem with cooking steak is that it tends to toughen up the longer you cook it. The solution? Cook the way Japanese steakhouse do:take a well-marbled cut of steak, and DO NOT MARINATE IT! Instead, heat up your frying pan and add some olive oil and butter (and a crushed clove of garlic if you like). Sear the meat on one side, turn over, and sear the other side. Now, cut the steak (while in the pan),into strips about 1/2" thick-trurn these and sear each side quickly. As soon as all slices are cooked, remove them to a warm plate (and cover). Deglaze the pan with some red wine (goo brandy if you are extravagant!), and pour over the slices-serve IMMEDIATELY! Your steak will be both tender and delicious!
Bromley Damn there is a great steak house on International Drive. I ate there back in January. Let me go research my old expense reports and get back to you.
One word of warning at a very spendy steak house you may find that things are ala-carte. The steak in $30, but a salad is extra as are the side dishes.
I’ve spent a lot of time in London, and I’m afraid that I never found a place to get a decent prime rib or steak.
If you want a good steak or prime rib from a chain, Ruth’s Chris steakhouse is generally a good bet. There’s one near Orlando, in Winter Park, which is basically a suburb, northeast on I-95.
I’ve heard good things about Charley’s on International Drive and Del Frisco, which is in Orlando proper, but I’ve never been to either of those.
If you want to try a real American steak, get a Porterhouse, rare. This cut has two very distinct flavors and textures.
The best Porterhouse, apart from mine, of course, is IMO to be had at Marie Livingston’s Texas Steaks in Tallahassee, Florida. Also, only about 25 miles north are the best barbecued pork ribs I’ve ever had. Too far from Orlando to be worth the trip, though.
The designation “prime” is regulated by the USDA in the United States. If they’re calling it “prime rib” on the menu without a huge disclaimer somewhere, then it’s (1) USDA graded [no law says they have to] and (2) it’s graded prime. Otherwise, it’s just a standing rib roast. When you go to your butcher or good grocery store that has a butcher, you can get by on a standing rib – no “prime” necessary, and it costs more (you all make it sound like you have sucky grocery stores – all the big chains here have a butcher, and they’ll give you standing rib if you ask – you don’t want a display model after all!).
My recipe involves black pepper, extra virgin olive oil or butter (depending on mood), throwing it on the grill (leave it open!!!) for two minutes, rotate 90°, two minutes, flip, two minutes, rotate 90°, two minutes, and let it rest. Cut off a piece for my wife and nuke it for two minutes (yeah, she doesn’t like red for some reason).
Uh, tomorrow we’re going to try the George Forman grill. God help us all, but I’m all out of gas. I do have some camping charcoal left, but no place to burn it… 