McLin’s restaurant well done in the “Alabama’s Best Steak” contest

McLin’s restaurant in Daleville ranked in the top five in the “Alabama’s Best Steak” contest sponsored by the Alabama Cattlemen’s Association (ACA), Sept. 27.

ACA is a non-profit organization based in Montgomery. Its mission is to enhance the state’s beef cattle industry, educate consumers and promote a positive image about beef.

The ACA created the "Alabama’s Best Steak" to find the best steakhouse in the state and to promote beef production.

Voting for the contest began online July 1, and ended Sept. 21.

The survey received a total of 7,242 votes and 147 restaurants were nominated.

The top five restaurants to receive the most votes were Conestoga Steakhouse in Dothan, Fire Steakhouse in Atmore, McLin’s Restaurant in Daleville, Nick’s Ristorante in Hunstville and The Bright Star in Bessemer.

“Its a great honor,” Ricky McLin, McLin’s owner, said. “Here in the Wiregrass I would like to think that our beef is about as good as anybody’s, but to compete statewide now that is a big accomplishment.”

Ricky’s mother, Evelyn and father James opened the restaurant in Daleville more than 40 years ago in May of 1968.

“My mother (Evelyn) I would say was the backbone of the operation,” Ricky said. “She would stay and make sure everything was done correctly and granted for about 30 years on her own.”

However, Ricky said about 25 years ago he had the idea to improve the beef steak side of the business.

Ricky contacted a certified Angus dealer and has worked on his now-famous steak for about 20 years.

“All our beef is fresh, nothing’s ever frozen,” he said.

The steak’s marinade includes about 22 ingredients, which Ricky said he’s changed about every week, but finally knows what to put in.

A team of anonymous judges will visit the top five restaurants unannounced to determine which steakhouse is the best in the state. ACA leaders will then name the winner on site at the winning restaurant, Oct. 26.

Ricky said as long as he can get those judges in, then he thinks his restaurant has a shot.

“My whole thing with the restaurant business is, if I can get you in here one time, I can get you back,” he said. “We serve good food, we have good service and it’s just getting you in here that‘s the thing.”