Where to Eat Great Steak from Coast to Coast
There's never been a better time to be a beef lover. Here are some of the best spots for steak all across America.
Photo By: Kristin Teig
Photo By: Wolfgang Puck
Photo By: Kristin Teig
Photo By: Kelsey Hanrahan
Photo By: Graham Blackall
Photo By: Jonathan Boncek
Photo By: Jen Scott
Photo By: Pezz Photo
Photo By: Jason Little ©2016, Television Food Network, G.P. All Rights Reserved
Photo By: Steve Shankman
Photo By: Iain Bagwell
Los Angeles: Cut
There are so many varieties of beef on the menu at this art-filled hot spot that servers appear tableside to help explain them all. Prime dry-aged steaks are grilled over hardwood and charcoal, then finished under a 1,200 degree broiler, ensuring a perfect charred crust. Chef Wolfgang Puck's magic touch with ingredients extends down to the California-inflected sides like Heirloom Tomatoes with Humboldt Fog Goat Cheese.
More About: CUT
Dallas: Pappas Bros. Steakhouse
More About: Pappas Bros. Steakhouse
Brooklyn: Peter Luger Steak House
More About: Peter Luger Steakhouse
Dayton, Ohio: The Pine Club
Open since 1947, this supper club and steakhouse specializes in old-school specialties like a starter of plump shrimp cocktail and unbeatable steaks. The 20-ounce bone-in rib eye dry-ages for 28 days. It's broiled and caramelized, drizzled with butter and served with deep-fried onion rings and the house stewed tomatoes. No wonder Top 5: Restaurants deemed it one of the best steaks in the country.
Go to: The Pine Club
Chicago: RPM Steak
Though inspired by classic steakhouses, this hip River North chophouse revamps old favorites. The Duke, named one of the best steaks in the country on Top 5: Restaurants, brushes a juicy, 10-ounce rib eye with garlicky beef butter and herbed salt. It's served with pickled cherry peppers to balance the richness. Sides like mushroom mac and cheese, horseradish-infused whipped potatoes and the Millionaire's Potato — with fontina and black truffle — go way beyond the expected.
Go to: RPM Steak
Lexington, Kentucky: Dudley's on Short
Specializing in American classics since 1981, this Lexington restaurant puts out excellent steak, including steak frites and Tournedos Maxwell, a pair of petit filets topped with crabmeat and buttery bearnaise. On Guilty Pleasures, Bobby Flay calls the dish "the perfect three-course meal in one single bite," albeit one that's "incredibly decadent."
Go to: Dudley's on Short
Raleigh, North Carolina: Death and Taxes
Though many surmise that James Beard Foundation Award winner Ashley Christensen (Poole’s, Beasley’s Chicken and Honey, Chuck’s) named her newest eatery for Ben Franklin's claim that “nothing can be certain, except death and taxes,” she drew inspiration closer to her cooktop. The historic building housing her restaurant has served as both a bank and a funeral home at different points. Now, it’s Raleigh’s hottest restaurant, inspired by a trip to Uruguay that moved Christensen to cook over an open-wood fire. The focus is grilling in general, but given the technique, it’s no surprise that Christensen serves an impressive piece of beef. Her Bear Creek Farm dry-aged steak, aged up to 93 days, is simply seasoned, enhanced by notes of wood and smoke, and then served with straightforward spring onion and chimichurri.
New Orleans: Besh Steak
Chef John Besh could be crowned the emperor of NOLA’s culinary scene, which says a lot in a city known for its love of food and drink. So, it’s actually fitting that his top-tier steakhouse sits on the property of Caesar’s Entertainment’s Harrah’s New Orleans. Taking cues from his other restaurants, Besh’s carnivorous concept fuses local ingredients and techniques with traditional dishes. Look for a changing array of cuts and accoutrements, such as 14-ounce cast-iron seared rib eye with peppercorn sauce and steak fries; a 38-ounce “Cowboy Steak” with roasted sweet potato, seasonal vegetables, wild mushroom and bordelaise; or a 30-day-aged 16-ounce prime New York strip with blue cheese butter, bordelaise, bone marrow and crispy onion rings.
More About: Churrascos
Miami: Bourbon Steak
More About: Bourbon Steak
Charleston, South Carolina: Oak Steakhouse
In recent years, Charleston has emerged as one of the South’s premier food cities, with an impressive number of acclaimed restaurants for its small size. Oak Steakhouse, situated in an 1848 bank building on historic Broad Street, opened its doors in 2005, just as Chucktown was gaining serious foodie traction. Executive Chef Jeremiah Bacon is a local. He follows the regional ethos, sourcing as much as he can from low-country farmers and fishermen, for dishes like Anson Mills farro mushroom risotto and Southern-style local collards with Benton’s bacon. The beef isn’t local — the Southeast produces far superior pork — but it is Certified Angus Beef brand, available wet and 35-day dry-aged in a handful of cuts. They come from Master Purveyors of New York City, who sell to beloved Peter Luger and Keens Steakhouse as well.
Long Beach, California: Chianina Steakhouse
West Palm Beach: The Alchemist
Set in the midst of West Palm Beach’s bustling nightlife strip, Clematis Street, The Alchemist is not your staid steakhouse of yesterday. With dark woods, trendy crowds and gastropub-style dishes like spicy lobster poppers and Kobe hot dogs, it's hipper and younger than the standard South Florida steakhouse. But the steak is some of the best in town. USDA Prime is the specialty here. The signature dry-aged Tomahawk rib eye for two is hung from the ceiling for 21 days, then is seasoned, broiled and served with a roasted bone-marrow canoe topped with coarse sea salt and a side of charred pearl onion-and-potato hash. Other meaty options include Cajun rib eye topped with spicy crawfish hollandaise, and filet mignon with fingerling potatoes, roasted shallots and pancetta. Sophisticated and cool, as the name suggests, it's the perfect mix.
New York: Keens Steakhouse
More About: Keens Steakhouse
Tampa: Bern’s Steakhouse
Chicago: Chicago Cut Steakhouse
More About: Chicago Cut Steakhouse
More About: Durant's
Portland, Oregon: Ox
More About: Ox Restaurant
More About: Graziano's
Washington, D.C.: Ray's the Steaks
More About: Ray's the Steaks
Philadelphia: Butcher and Singer
More About: Butcher and Singer
Boston: Grill 23 & Bar
More About: Grill 23 & Bar
Napa: Cole’s Chop House
Louisville, Kentucky: Le Moo
Minneapolis: Burch Steakhouse and Pizza Bar
More About: Burch Steakhouse and Pizza Bar
More About: Elway's
Atlanta: Kevin Rathbun
More About: Kevin Rathbun Steak
Shell Beach, California: F. McLintocks
Think a filet mignon isn't decadent enough? Head to this Western-style steakhouse for a bacon-wrapped filet mignon. The kitchen plates a nine-ounce piece of beef tenderloin, wrapped in applewood bacon, grilled until the exterior is perfectly caramelized and the bacon juices flavor the steak. The meat is smothered in two ounces of melted blue cheese and a port wine reduction. Alfonso Ribiero says the result "oozes with flavor."
Go to: F. McLintocks