Reno Nevada: Charlie Palmer Steak
Whats the first thing most gamblers want to splurge on when they hit the jackpot? Who knows, but they can think it out over a nice, juicy steak. Casino towns across the country are home to some of the countrys best steakhouses. In Reno, the place to go is Charlie Palmer Steak in the Grand Sierra Resort. The light-wood-walled dining room, filled with contemporary leather accents, is known for its neo-traditional riffs on iconic steakhouse dishes. The menu updates American classics, including seared scallops with braised leeks, ahi tuna tartare and, of course, USDA prime steaks, including a 42-ounce porterhouse and a 44-ounce tomahawk ribeye, both for two.
Raymond New Hampshire: Tuckaway Tavern & Butchery
This 14,000-square-foot restaurant in New Hampshire is a carnivore emporium, according to Guy Fieri. Theres a full-scale butcher shop, where they grind, slice, marinate, smoke, cut, cure and spin seemingly every protein one could imagine. Those nose-to-tail ingredients are the base of a stellar menu of modern American fare spun together by chef Bobby Marcotte. One highlight is Braveheart black angus steaks cut from humanely raised, vegetarian-fed cows reared in the Midwest.
Go to: Tuckaway Tavern & Butchery
New York: Peter Luger Steak House
BrooklynHow do you get Manhattanites to go to Brooklyn? Take them to Peter Luger for steak. You won’t find any Wagyu BS or fancy foie gras, just dry-aged cuts of beef worth leaving your borough for. Shortly after the eponymous Luger died in 1941, neighborhood businessman and dedicated Luger patron Sol Forman stepped in to keep the iconic restaurant alive. It was even a family affair: His wife, Marsha, spent years learning the beef inside and out and eventually took over the purchasing. Go for the excellent steaks stay for the schlaga towering bowlful of homemade whipped cream.
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Ruths Chris Steak House
813 Main St, Fort Worth, TX 76102Phone: 817-348-0080
Another excellent place to get a delicious steak in Fort Worth, Texas, is Ruths Chris Steakhouse, located on Main Street in the Historic Hilton Fort Worth. This comfortable, family-friendly venue has unique state-produced artwork inspired by Fort Worths livestock trading roots, giving it the perfect Texan vibe for dining in style.
Their steak menu uses 100% USDA Prime beef and also serves seafood and chicken. I recommend trying their garlic-crusted sea bass, T-bone steak, or bone-in filet and adding grilled shrimp or lobster tail. You should also try their handcrafted cocktails, succulent desserts, and ask about their seasonal wine options.
Located off the corner of Citylake Boulevard West and Southwest Loop, minutes away from the Hulen Mall, lies Saltgrass Steakhouse, a lively Texas-themed steakhouse serving steak, ribs, poultry, and seafood. These menu options replicate the feel and flavor of an open campfire. The rustic atmosphere reflects the rich history of Fort Worths livestock industry.
Saltgrass Steakhouse has one of the most flavorful menus on my list. I recommend trying their Silver Star Porterhouse, bacon-wrapped filet and shrimp, blackened redfish, and chicken Laredo. Also, feel free to check out their drink menu for a refreshing frozen margarita or sparkling wine. Their online store offers their award-winning seasonings.
Cleveland Ohio: Red The Steakhouse
Its a story youve heard before: guy or gal makes it big in his or her hometown, then moves to a bigger city to reach the pinnacle of fame. Many hometown heroes never make it back, but in the case of Cleveland, the talent always seems to return. LeBron James did. And so did Peter Vauthy of Red, the Steakhouse, whose South Beach restaurant was hailed as the best in Miami. Vauthy debuted an outpost in Cleveland, which is now one of Ohios top destinations for meat. Steaks are aged a minimum of 28 days, seasoned with kosher salt, peppercorn and aglio brushing , then seared in the broiler to seal in all the juicy flavor.
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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
Rhode Island: 22 Bowen’s Wine Bar & Grille
NewportGrass-fed rib eyes, prime porterhouses and 45-day dry-aged sirloins are the tip of the cleaver at this classy stop on Newport’s downtown waterfront. The place also offers raw bar picks, buttery lobster tails and a 650-bottle wine list. A clubby interior makes its way to a wraparound deck on the second floor, and even though it’s a summertime favorite among locals and visitors alike, the bar is lively all year long.
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Th Moo Moo Wine Bar And Grill Brisbane Australia
This stylish restaurant has some of the best steaks in the world on the menu, making it a must-try. Theres 20 different cuts of steak to choose from, and the menu even tells you the breed, age, size and diet of the cut youre consuming.
Their signature steak is a 1kg chargrilled rump cap, rubbed with a smokey spice and carved at the table.
Enjoy Convenience While Supporting Local
FarmFoods is a convenient way to support local farmers. All of the 100% grass-fed and grass-finished beef is sourced from small family-run farms. All farms are listed on the site, so you can shop them directlyor you can choose from individual cuts or value packs. You can purchase beef in bulk or opt for wholesale packs. FarmFoods also offers pasture-raised pork and chicken. All meat arrives frozen.
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Th Kayne Prime Steakhouse Nashville Tennessee Usa
Kayne Prime is the artful fusion of a chef-chic boutique restaurant with a great American steakhouse. Although deeply rooted in the classic style, Kayne is a celebration of the now, featuring modern interpretations of the classics in the form of market-driven, fresh, farm-to-table creations.
Their steaks are so beautifully presented and cooked that its almost too beautiful to eat. Almost.
New Mexico: Dave’s Valley Grill
Los Ranchos de Albuquerque
Of course the restaurant has plenty of turquoise blue, and a of course the hearty, traditional menu is influenced by local and seasonal ingredients. The grilled rib-eye at Dave’s Valley Grill is charbroiled and topped with a bleu cheese and onion butter with homemade onion rings for $19. A London broil goes down to $17. And if you’re not a purist, try the rib-eye steak poutine for $12 people love it.
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Th Beef And Pepper Warsaw Poland
They say themselves that the meat is carefully seasoned and prepared to be characterised by delicacy and tenderness, which can not be compared with the standard American methods of grilling. They also happen to serve some of the best cocktails in the city so if you want a special space to let loose in Warsaw then this is your spot.
Th Sala De Corte Lisbon Portugal
A bright and airy steakhouse where sitting at the bar with a friend, a steak and a glass of red wine is one of the great things to do in Lisbon. They offer a large selection of different cuts to choose from and the staff will helpfully walk you through the menu, including the various ideal wine pairings. Once you taste that first mouthful of steak you simply wont believe it.
The Perth outpost of chef Neil Perrys steakhouse focuses around open kitchen with its signature wood fire grill. Steaks are dry-aged on site and are of supreme quality. Highlights are a melt-in-the-mouth Wagyu or grass-fed Rib Eye.
Plus, theres 1350 wines from Australia and the World to go with it.
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Th The Able Butcher Tallinn Estonia
The perfect place to come for a really enjoyable meal in this wonderful city. Their cocktail list is extensive, as is their selection of wines which are both delivered by some of the most knowledgeable staff in the business.
Its all about the steak though, so although the menu has some other great items to miss out on this meat masterclass would be a huge shame.
Atlanta: C Ellets Steakhouse
Set in the Battery of Atlanta, just steps from the Atlanta Braves ballpark, C. Ellets, by James Beard Foundation Award-winning chef Linton Hopkins offers a Southern take on the traditional steakhouse in homage to Hopkins grandfather, Charles Ellet. The expansive American menu features regional, carefully sourced beef that is aged in-house. Try the 35-day dry-aged Kansas City strip from Allen Brothers in Nebraska, as well as seafood towers and classic sides. There are more than 900 wines and a rotating cocktail list in both the upscale dining room and the laid-back bar.
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Buffalo Gap Texas: Perini Ranch
Texans love of smoke runs deep: the state is known as one of the best barbecue regions in the country. The best, according to Texans themselves. The same local mesquite that is used to flavor its famous brisket is used to season the excellent steaks served at Perini Ranch just outside Abilene. Deemed one of Americas Classics by the James Beard Foundation, the restaurant has served certified Angus ribeyes, strips and filets since cowboy cook and rancher Tom Perini decided to transform his hay barn into a restaurant in 1983. Those smoky meats are paired alongside Lone Star State-inspired sides, like green chile hominy and old-fashioned green beans.
Go to: Perini Ranch Steakhouse
Ohio: Wild Eagle Steak & Saloon
Theres live music and libations, and all of the Wild Eagle Steak & Saloons steaks are certified Angus beef. All steak entrees come with a salad, one side, and its house steak sauce and cost under $29. Happy hours run 3 to 6 p.m. Monday through Friday and offers $2 off all appetizers.
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What Are The Usda Meat Grades
The United States Department of Agriculture grades meat at the request of the meatpacker.
The grading system determines the quality rating based on the amount of marbling in the muscle and the age of the beef.
There are generally three USDA grades of beef that you would buy from the supermarket. From highest to lowest, they are:
The highest quality of meat is USDA Prime.
It is the most tender and flavorful cut of meat. It is also hard to find and usually reserved for high-end restaurants. You may be able to find it at the supermarket occasionally but at a premium price.
In short, the higher the ratio of marbling, and the younger the cow, the higher the grade.
The marbling determines the tenderness, juiciness, and flavor. Younger beef produces a finer texture, making it more tender.
The second-highest grade is Choice.
It has less marbling and is generally less tender. Less marbling also means less flavor and juice.
USDA Select is the lowest grade of steak youll find at the supermarket.
It is very lean and tougher than other cuts.
USDA Cutter and Canner grades are meats that are typically found in convenience foods, like microwave burritos, pot pies, and other processed food products.
When shopping for steak, be sure to look for the USDA shield.
Many grocers will mark packages as prime or choice, but unless it has the USDA shield, its most likely a marketing ploy.
Th Barbaries Black Angus Grill Danbury Connecticut Usa
When in Connecticut you cant miss a meal at this classic steakhouse, ran by husband and wife team Tom and Karen Barbarie. You can see the beef dry-age in a glass-enclosed environment for at least 30 days as they nurture it and extract the maximum flavour from the meat. Its wonderfully tender.
Widely recognised as one of the best places for steaks in the world, Peter Luger is an essential restaurant for meat-lovers. The steakhouse has been mastering its trade since it opened in 1887.
Steaks are dry-aged on site be sure to order their signature Porterhouse.
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Buellton California: The Hitching Post Ii
The most-storied steakhouse in a town youve probably never heard of along Californias Central Coast, the Hitching Post II was featured in the wine-obsessed movie Sideways and was the inspiration for Rex Picketts book that inspired the internationally acclaimed film. The local favorite is hailed for its Santa Maria-style barbecue that traces its roots back to the Spanish rancheros, who cooked their beef over open-fires of red oak. Midwest-sourced beef in cuts like filet mignon and top sirloin is seasoned with garlic, salt, pepper and spices, and grilled over a massive barbecue. The circa-1986 restaurant recently added a tasting room that highlights chef-owner-and-winemaker Frank Ostinis signature Santa Ynez Valley wines.
Go to: The Hitching Post II
West Virginia: The Char
Consistently The Char is a solid pick for West Virginia. For 50 years, this family restaurant has served up good steaks with a lake view. Most run in the $30 range. The trick is to come for weekday happy hours, from 3 to 6 p.m., offering significant discounts on salads, appetizers, and other entrees, to and stay for dinner.
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Like Steak But Not Sure If Prime Is Worth The Money
I recently conducted a blind taste test of USDA Choice, USDA Prime, Certified Angus, and Grass-fed ribeye steaks.
Prime is definitely the most expensive of those 4, but did it taste the best? Find out my results in this recent article and brief video where youll see it all unfold!
Just click that link to see it on my site!
Nd Hys Steakhouse Vancouver Canada
Located in an unassuming building next to an alley and an underground parking garage, dont let the exterior fool you. This steakhouse is one of the best in Vancouver and offers intensely-flavoured steaks at affordable prices.
Do yourself a favour and get the Gorgonzola Filet Mignon and feel the tenderness of the beef melt away in your mouth.
The GOODWIN Steak House is the only truly classic American steakhouse in the Baltics and Scandinavia. You can expect huge portions, perfectly tender steak and an attention to detail when it comes to service that you wont find elsewhere.
They have three restaurants, with the other two being in Zurich and Tallinn.
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Missouri: Jess & Jim’s Steakhouse
Kansas CityAs far as steak-obsessed cities go, KC is undoubtedly one of country’s heaviest hitters, so any local chophouse worth its salt has to bring its A game to the plate. And with more than 75 years in the business, a plethora of national nods and a menu of locally raised, prime-aged beef, Jess & Jim’s is batting 1000. Don’t let the Playboy Strip’s name put you offthere’s nothing smutty about the 25-ounce sirloin, a dish that pays tribute to the magazine whose 1972 review put this old-school brick resto on the map . Who are we to argue?
Burlington Vermont: Eb Strongs Prime Steakhouse
Burlington is a laid-back college town with more casual pubs and cafes than upscale restaurants. That started changing when EB Strongs opened its doors in 2012. Set in a beautifully restored Church Street building that was long a department store, the dining destination now contains all the emblematic components of a classic steakhouse, including rich mahogany, marble and gleaming tiles. The menu features a selection of corn-fed Midwestern-sourced USDA prime beef aged a minimum of 21 days and trimmed in-house. Those cuts are paired with a large California-centric wine list featuring at least 19 wines by the glass and many more by the bottle.
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San Francisco: 5a5 Steak Lounge
5A5 offers a Japanese-inspired take on the steakhouse with a menu that features lobster tempura, yuzu-vinaigrette-topped oysters and a selection of some of the best beef on the planet. A5 100% Miyazaki wagyu, the highest grade of beef that exists, is cut into ribeye, rib cap, filets and New York strips, with various truffle-infused accompaniments on the side. For those looking to save a little bit of cash, the upscale Financial District restaurant also serves Tajima F1 50 percent Japanese wagyu and 50 percent holstein in four- or eight-ounce New York strips or filets, as well as a selection of US certified angus and Australian kobe beef.
Florida: Bern’s Steak House
TampaThis 61-year-old establishment positions itself as an experience rather than just a meal, and the restaurant’s dress code only further cements its special-occasion status. Steaks are brushed with butter and simply seasoned before meeting a scorching-hot grill greased with beef fat. Bern’s attention to detail doesn’t stop there either. It also sources produce from its private farm and boasts a James Beard Award-winning wine program. Before your “experience” comes to a close, make sure to snuggle into a booth in the upstairs dessert room and dig into a bowl of creamy homemade macadamia nut ice cream.
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Bridgeport Connecticut: Josephs Steakhouse
With experience at Joe Byers Wine Cellars in Detroit, the Helmsley Palace in Manhattan, and 15 years at Peter Lugers in Brooklyn, Joseph Kustra knows steaks. He brought that fine dining experience to Connecticut when he opened his namesake steakhouse in 2000. The white-tablecloth place is hailed for its USDA Prime dry-aged beef cooked to guests specifications and sliced, so its easy to eat. Make sure to start with the bacon appetizer, an inch-thick slab thats grilled to order and can throw down with the best pork belly in any town.