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Summer of the Steak, Stop #8
Steaks on South, Philadelphia
SUMMER OF THE STEAK STOP #8
Steaks on South
308 South Street, Philadelphia, PA
www.steaksonsouth.com
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Guest Critic - Josh Barnett
He's not someone whose stories you'll read in the Philadelphia Daily News, but you'll see the work he's put in to get them there. Josh has been the sports editor of the Daily News since 2004 and has been with the paper for eight years, previously serving as a sports copy editor and page designer. Josh is responsible for the overall content of the section, doing things like handing out assignments, assisting with layout and design, and working within the department's budget.
THE SKINNY:
Steaks On South is another cheese steak shop located on South Street, one of Philadelphia's best-known tourist destinations. The distinctive storefront is easy to find near 3rd and South. Although they're a relative newcomer, SOS has already been honored by NBC-10 as having Philadelphia's best cheesesteak.
On to the steaks.
Josh Barnett - steak with no cheese, with fried onions and mushrooms
Rating (out of five):  
Summary:
The steaks were made fresh as we waited, rather than taken from a pre-cooked heap on the grill, and you could tell the difference. If you like your steak dripping with grease and goo, this is not the place for you. There was just enough grease to sink into the bread. Actually, this might have been the neatest steak I have had. The mushrooms really stood out. And since it's always about the bread, Steaks on South gets high marks there, too. Not the largest sandwich ever, but I left filled instead of feeling like I had a hockey puck sitting in my gut.
Mike Thornton - American "with"
Rating (out of five):
Summary:
With another high rating, I feel like I may be starting to be too easy on the steak establishments that we are hitting. But we are in a pretty good rhythm right now and it’s hard to deny the merits of a place that makes a great cheese steak. Steaks on South makes a great cheese steak. The steak itself was thinly sliced and not hacked on the grill. Many folks, including SOS’s counterpart down the street, cook steaks similarly. The beef however is miles apart. The beef was perfectly sliced and I did not detect any fat. The rib eye had to be hand picked or at least come from a spot that they had researched and selected for their choice cuts. The bread was from Liscio’s, a South Jersey bread maker that supplies folks like Tony Luke’s, Lee’s and other cheese steak eateries in the area. The bread was a nice place for the aforementioned steak, with American and onion to nap. I enjoyed SOS and would give it four and a half golden hockey sticks.
Brian Smith - Mushroom American with, plus ketchup
Rating (out of five):
Summary:
A new leader in the clubhouse after SOS, which is just my second 4 1/2 stick rating along with Tony Luke's, but actually outperforms Tony Luke's slightly. This was just a fantastic steak. I polished off half of it so quickly that I had to make myself slow down. The ingredients were mixed perfectly and blended extremely well. The beef was excellent, as were the mushrooms and cheese, and it had just the right amount of ketchup added beforehand. If it had been just a bit bigger, it would have been the first five-stick rating of the summer. Wednesday, July 18, 2007
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