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Stroud's Steakhouse in Lafayette
Posted on 12/27/11 at 11:04 am
Posted on 12/27/11 at 11:04 am
I've been like a widow ever since that place shut down. Those steaks were so unique and one of the best that I have ever had (please don't turn this into a snobbery argument).
Is there any place where I can get a similar steak? It was my dad's favorite place too and I would like to go have a steak with him.
Is there any place where I can get a similar steak? It was my dad's favorite place too and I would like to go have a steak with him.
4
Posted on 12/27/11 at 11:22 am to TheHiddenFlask
Strouds had its own niche and I cant think of anything in the Laffy area that resembles or duplicates it. The old, good places are gone now and replaced with the chain shops.
Posted on 12/27/11 at 11:26 am to TheHiddenFlask
When did it close? I remember going with my dad when I was a kid when it was outside Abbeville. Dwight was quite a character.
Posted on 12/27/11 at 12:50 pm to coolpapaboze
They got shut down in the early 90's for tax evasion (or so the story goes).
Then they reopened on industrial park (across from rope, soap, and dope), but closed down a few years back.
They had the best tomatoes I have ever had.
Then they reopened on industrial park (across from rope, soap, and dope), but closed down a few years back.
They had the best tomatoes I have ever had.
Posted on 12/27/11 at 1:20 pm to TheHiddenFlask
Grew up eating the ribeyes at Strouds for most every special eat out occasion of my youth. I have family in the booze business in Lafayette, and Strouds was always the place to go when we were eating in Lafayette.
Nothing fancy, just great hand cut beef and sizzling hot presentation.
Nothing fancy, just great hand cut beef and sizzling hot presentation.
Posted on 12/27/11 at 1:31 pm to TheHiddenFlask
Yes the steaks were good and unique (aged), they had a killer wine selection, but for me the mood killer was they needed to dim the lights.
Blair House was one of the other old steak houses with old style aged beef. RIP to both.
Blair House was one of the other old steak houses with old style aged beef. RIP to both.
Posted on 12/27/11 at 1:33 pm to G Vice
what was unique about it?
Posted on 12/27/11 at 1:37 pm to diat150
It's been 15 yrs, but I recall their steaks to have a stronger aroma and aged flavor. Not all buttered and sauced up like other places.
Posted on 12/27/11 at 1:39 pm to G Vice
Is this the place that would kind of cook them in grease or oil. It seems I remember my dad telling me about this place and they sounded almost fried.
Posted on 12/27/11 at 1:43 pm to Janky
I have no idea.
But it definitely had a following with "old Lafayette", when those folks were still alive.
But it definitely had a following with "old Lafayette", when those folks were still alive.
Posted on 12/27/11 at 1:49 pm to Janky
The steaks were flash fried and came out black like a hockey puck. However, when you cut into them, they were perfectly cooked and the outside had the crunch of a perfect cracklin and didn't taste burned.
Posted on 12/27/11 at 1:50 pm to TheHiddenFlask
quote:
The steaks were flash fried and came out black like a hockey puck. However, when you cut into them, they were perfectly cooked and the outside had the crunch of a perfect cracklin and didn't taste burned.
That sounds oddly enticing.
Posted on 12/27/11 at 1:53 pm to TheHiddenFlask
wow, i had forgotten all about stroud's...had some great meals there.
Posted on 12/27/11 at 1:54 pm to Janky
It is hard to explain a fried steak without people thinking chicken fried, but the frying did not take away from the meat (it was fried in excessively hot beef lard) and it certainly wasn't battered.
Posted on 12/27/11 at 2:08 pm to TheHiddenFlask
Some would think the steak was submerged in liquid beef lard when the term "frying" is used.
Actually, a thin coating of lard was super heated in a cast iron skillet and the steak rested on top of the oil. A few minutes on each side for a ribeye and it was perfect cooked.
Actually, a thin coating of lard was super heated in a cast iron skillet and the steak rested on top of the oil. A few minutes on each side for a ribeye and it was perfect cooked.
Posted on 12/27/11 at 2:09 pm to Janky
quote:He cooked them in suet, which is what made that crust I think. I went back into the kitchen many times with my dad to talk to Dwight and I remember the big heavy press things he'd put on the steaks while they cooked on what I recall was a griddle like surface.
Is this the place that would kind of cook them in grease or oil.
Posted on 12/27/11 at 3:30 pm to coolpapaboze
I remember seeing them on a griddle with a huge arse press. That was the best place in town to get a steak. No food menu, but a 30 page wine list 
Posted on 12/27/11 at 4:14 pm to boucanierejohnsons
BTW Greg, I was behind you and the Mrs today on University and St Johns. FYI, your passenger side braklights are out. And you are probably the only one in Laffy that uses a blinker 
This post was edited on 12/27/11 at 4:18 pm
Posted on 12/27/11 at 5:51 pm to Count Chocula
quote:i use blinkers sometimes.
And you are probably the only one in Laffy that uses a blinker
and this thread makes me sad. I was all excited about a steak place based on the title. what a disappointment.
Posted on 12/27/11 at 9:09 pm to G Vice
quote:
Blair House was one of the other old steak houses with old style aged beef. RIP to both.
Great memories at both.
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