I'm not sure if I'll ever have the chance to visit Oklahoma again, so after my presentation, I drove 2.5 hours north to Oklahoma City to reward myself with a nice ribeye.
The city the conference was in - Sulphur, OK - is halfway between Dallas and Oklahoma City. So, I wanted to hit up both cities while in the area. And, how could I return home without having had a nice cut of beef?
Cattlemen's Steakhouse is well-known for having the best steak in the city (according to my research). So, I filled up the tank and headed north. Fortunately, the steakhouse is in the middle of Oklahoma City's Stockyards City, so parking was simple.
Cattlemen's Steakhouse is located smack in the middle of Stockyard City, a "must see" when visiting Oklahoma City. The store owners and community leaders have all worked very hard in keeping Stockyard City from becoming "touristy." It's a place where the cattle and horse people can get what they need, have a good meal and enjoy each other's company. And, by golly, if a few greenhorns manage to wrangle their way into the boot shop, that's okay, too. They won't find any "My parents went to Stockyard City and all I got was this lousy T-shirt" shirts or Elvis salt and pepper shakers. But they may leave knowing what a real steak tastes like, and that real boots don't come from Bloomingdale's.I got a table for one - a small booth - and looked over the menu for the ribeye. The ribeye, they say, is the perfect center cut from the eye of the rib.
| T-Bone Steak | This hearty portion is sort of “two Steaks in one.” It combines the full flavor of the Strip Sirloin, the impeccable tenderness of the Filet and joined together by the famous “T.” This is the steak President Bush preferred when dining in Oklahoma City. |
| Cattlemen’s Strip Sirloin | Thick, center cut strip sirloin |
| Top Club | Cut extra thick for extra goodness from Aged Beef |
| Filet Mignon | A choice cut of beef tenderloin with all the sealed in savory juices, bacon wrapped and broiled to your taste |
| Rib Eye Steak | Perfect center cut from the eye of the rib |
| Small Filet | Cut special for our patrons with very small appetites, wrapped in thick sliced bacon |
| Dinner Steak | Small top-sirloin steak |
| Chopped Sirloin | Freshly ground sirloin beef broiled over glowing embers |
| Pepper Steak | A small sirloin topped with peppercorn sauce |
| Ham Steak | Served with red-eye gravy, full slice, bone-in |
| Cattlemen’s Chicken Fried Steak |
The interior looks like an old-school diner with steakhouse decorations spread throughout. Well-worn and well-loved booths where a lot of beef has passed over these plates.
I first got a house salad with their dressing - which is a garlic ranch. It came with a plate of homemade croutons that I crushed up atop the salad. A simple salad, but a delicious dressing and crouton made it. Really quite good. 
OK, then came sides of mashed potatoes, a roll and macaroni and cheese. The mashed potatoes were delicious, and I love that I could get them with white gravy. Reminds me of the best school lunches in high school. That's a compliment.
That roll was light, buttery and sweet. Yessss. 
And the macaroni & cheese was pretty good - lots of shredded melty cheese atop, as opposed to a cheese sauce. I was already getting full at this point, so I kept the carb-loading to a minimum.
The steak was good. I know steak is really its own culture, and you shouldn't need any sauces. But I would've really enjoyed a little somethin' somethin'. Still, good flavor, beautiful grill marks and a pure, unadulterated beef. Checkmark on that bucket list.
Grade: A
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