Cattlemans Steakhouse and Saloon Lindenhurst NY

New steakhouse in Lindenhurst NY. We went there for my sons 16th birthday. Located on Montauk highway right on the end of a canal. The western  decor was a bit tacky but we came for the steaks not the view. Me, my wife and the birthday boy went with the 32 oz. porterhouse. At $21.99 with two side its a bargain. The meat came perfectly cooked to order and the quality of the meat itself was one of the best I have ever had at a steakhouse. The standout on the side was the baked sweet potato with a cinnamon butter. My other son went with the chicken fingers which also came with a side. The kids meal was free with the purchase of an entree.When you food arrives they also bring out a basket of house made corn bread with a chipotle infused butter. The cornbread was decent. We were contemplating an appetizer but our waitress suggested that since we going for the 32 oz steak it would be to much food. An honest waitress not trying to bulk up the check, how about that? My only gripe is that the cornbread should of came out before the steaks, I do understand it takes a bit of time to cook a large steak but we were starving by the time the food came out ( they apologized for the wait and explained why)  I cant wait to go back!!!!!!

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They have 3 eating challenges as well that you get free and a picture on the wall if you finish. 

88 oz ribeye with two sides in an hour (69.99 if you dont finish)

5 pound burger and 1 pound of fries in an hour  (49.99 if you dont finish)

One dozen ghost chile  chicken wings ( cant remember the price)

The do have slow smoked ribs and pulled pork on the menu as well

The website seems unfinished and does not have a menu

http://cattlemenssteak.com/

127 Montauk Hwy
Lindenhurst, NY 11757 -5954

 (631) 991-3543

Some info:


first CATTLEMEN'S Steakhouse opened in 2010 by Ted & Nick, a couple of Steak lovers that just couldn't help the opportunity to create a steakhouse the right way. The original concept for the Steakhouse was to provide patrons with a top quality, complete steak dinner at an affordable price, served in a warm, comfortable atmosphere with a friendly Western ambiance.

From the beginning, CATTLEMEN'S Steakhouse has built its reputation on providing a great steakhouse experience. Our Chef takes pride in serving carefully grilled CATTLEMEN steaks that are cooked to order over an open flame. At THE CATTLEMENS Steakhouse & SALOON , superior quality and friendly service is more than a tradition - it's our passion every day. When you step into CATTLEMENS Steakhouse, you're stepping into the authentic West. The West of loyalty, hospitality, and of course, real belly bustin' lip smackin' good food.

At the CATTLEMENS STEAKHOUSE & SALOON we work to capture the flavor and the fun of the West, with the highest quality food served with a big helping of Western hospitality. Our steaks are hand-cut, hand-seasoned and carefully prepared. Our burgers are thick and juicy, our salads freshly made, and no matter what you're in the mood for, we have the delicious, legendary Western fare to match your appetite and the genuine service to boot.

At the CATTLEMENS STEAKEHOUSE & SALOON We take great pride in serving the freshest, highest-quality food possible. Every day we start out fresh, making every one of our soups, salad dressings and sauces from scratch. We don't cut corners and we don't settle when it comes to authentic ingredients, like our USDA Choice steaks, our toasted hand-cut croutons or our homemade Bonnie and Clyde Banana nut pudding.

At THE CATTLEMENS STEAKEHOUSE & SALOON it's all about quality — and for us it's all about the food.

Cattlemen's Steakhouse Saloon-LIP SMACKIN' GOOD!!!! 

Book release: Steak - One Man’s Search for the World’s Tastiest Piece of Beef

A new book by author  Mark Schatztker all about one of all time favorites, steak!

A popular travel writer and humorist’s global adventures searching for the perfect steak and investigating the remarkable (and often bizarre) subcultures of its passionate aficionados.

STEAK:

One Man’s Search for the World’s Tastiest Piece of Beef

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According to Mark Schatzker’s no other meat “merits its own class structure.  There is no such place as a lamb house or pork house, but even a small town may have a steak house.” In his new book STEAK : One Man’s Search for the World’s Tastiest Piece (Viking; ISBN: 9780670021819;  $25.95; On-Sale May 3, 2010),  he explores the almost lunatic lengths steak lovers will go to find – or raise – the perfect cut of beef, as well as debating corn-fed vs. grass-fed cattle, the best cuts of meat, and the best way to cook a steak.

Due out just in time for grilling season and father’s day, STEAK is a mouth-watering adventure of the culinary variety, combining everything from the science of flavor to the history of steak sauce in American cuisine. The book also includes a guide on “How to cook a steak in 15 easy steps” and includes a website, www.steakthebook.com , for a list of where or how to buy some of the steaks described in this book. It will delight steak lovers everywhere. 

Led by his tongue, Schatzker’s investigation takes him to Texas, where he witnesses a meat judging contest at Texas Tech University and makes a pilgrimage to the Big Texan Steakhouse, home of the “Texas King,” a 72-ounce piece of meat that beckons diners to finish it in its entirety in one hour. In France, he visits the famous cave paintings at Lascaux to witness the majestic but extinct Auroch, a type of huge wild cattle. In Scotland, he discovers that what gets sold in the US as Certified Angus Beef may not even come from Angus cows; in Italy, he tastes the much-praised Chianna at the largest steak festival in the world; and in Japan he learns of a rare brand of beef more exalted even than the fabled Kobe beef. Still craving perfection, Schatzker returns home and raises his own heifer, fattening her on apples, acorns and carrots, then grapples with ambivalence when it comes time to visit the abattoir. But it’s in Idaho where he indulges in the book’s last meal, a rib-eye prepared on an outdoor grill by a cowboy that outshines any of the other steaks he’s eaten.   

About the author

Mark Schatzker is a freelance magazine writer and frequent contributor to Condé Nast Traveler and a humor columnist for the Globe and Mail newspaper. He has been nominated for a James Beard journalism award and has received numerous magazine awards. He is best known for his Condé Nast Traveler story and widly popular blog that took him around the world in 80 days without ever taking a plane. (Not as easy as you’d think.) Steak has been a longtime obsession in Schatzker’s writing and a couple of years ago, after suffering one too many bland and over-priced strip loins, he decided that he’d finally had enough. Where, he wondered, can a person find a decent steak? Thus began another world odyssey, the culmination of which is, STEAK.

Please Visit www.penguin.com for more information

STEAK: One Man’s Search for the World’s Tastiest Piece of Beef

Viking; ISBN: 9780670021819

$25.95; On-Sale May 3, 2010