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Go for it all—it’s a singular New York experience that’s worth having.The $52 porterhouse here is impeccably seasoned and boasts warm layers of sumptuous fat running through the full-flavored meat. Be sure to save room for the crème brûlée bread pudding, which Food & Wine Magazine named one of the top 10 dishes in the United States in 2008.Steakhouses are among the oldest types of American restaurants, developing in the United States in the late 19th century in several different formats thanks to a confluence of events: The construction of railroads allowed for fresh beef to be shipped all over the country from the major livestock hub of Chicago, by way of Kansas City, for the first time; stockyards all across the Great Plains were full of cattle, so naturally steak-centric eateries sprouted up on-site. They also have a great So worth the $48 price tag. Doe’s might be the most downscale steakhouse in America (guests enter through the kitchen), but that’s all part of the charm. Steak 44 – Phoenix, Arizona Since opening in 2014, Steak 44 has gained a reputation as being one of the very best steakhouses in the country. But if you go once, get the steak; we’d recommend that cowboy rib-eye.This French Quarter power broker staple is located in a clubby, basement-level space, and is a regular hangout for the city’s wheelers and dealers and high-rollers. There are plenty of rough-hewn steakhouses in rugged Montana, but if you're hankering to enjoy your steak in a more stylish setting, check out Open Range in Bozeman. Stockyards Steakhouse, Phoenix, Arizona. The 20 best steakhouses in America Whether your cut is a porterhouse, T-bone, rib-eye or filet, the best steakhouses in America will satisfy your cravings By … Also served tableside: a classic Nick & Stef's Caesar salad, crafted to the diner's specifications (easy on the anchovies, please).
America’s Best … Among the tasty alternatives drawing in diners bored with the usual red-meat fare is fresh, never frozen Alaskan king crabs (though off the menu, the seasonal items warrant a little sleuthing), veal chop and a variety of pastas.Although a slew of Luger copycats have prospered in the last several years, none have captured the elusive charm of this stucco walled, beer-hall style eatery, with well-worn wooden floors and tables, and waiters in waist coats and bow ties. As another nod to the Lone Star State, the menu also includes fried chicken, jumbo fried Gulf shrimp, and smoked pork and black-eyed pea gumbo. Whether they're clad in red leather or plywood, décor is only one aspect of the overall steakhouse experience. It's American as apple pie, the idiom goes, partly because it just rolls off the tongue right nice. At Dickie Brennan’s, the group’s steakhouse, meats such as a 24-ounce rib-eye and a roasted prime rib get rubbed with Creole seasoning. If there's any way you have room for dessert, a rum raisin chocolate cake will finish you off—and will most definitely have you rolling out of the restaurant.The Brennan name is a gilded one in the Big Easy, with its family of restaurants in Metairie, Mid-City and the French Quarter serving up reliable, full-flavored Cajun and Creole fare for nearly 60 years.
Meanwhile, Delmonico’s restaurant in New York pioneered American fine dining as we know it, complete with the white tablecloth, wine list, clubby atmosphere, and private dining rooms.Don’t come to Bern’s if you're on a diet. It’s dry-aged and butchered on-premises, and when it’s presented, in all its crusty, well-marbled, beefy glory, your jaw will drop. These enormous steaks are rubbed with a proprietary seasoning blend, cooked …
The beef is sourced from American farmers and dry-aged off-site until it meets the restaurant’s very high standards. Now that’s a country steak dinner we can love.The USDA Prime steak served here is second to none, and the old-fashioned menu of steakhouse classics includes spicy lobster cocktail in a steamed artichoke, wedge salad, and classic cuts of beef including a few uncommon ones, like a bone-in filet mignon, London broil Bordelaise with roasted bone marrow, and the 22-ounce W.R’s Chicago Cut, a mammoth bone-in rib-eye. All this and more puts Bern’s in the No. Top 10 Steakhouses in America. 1 spot of America’s best steakhouses. Seven different cuts, in a total of 51 different sizes (from 6 ounces of filet mignon to 60 ounces of strip sirloin), broiled to eight different temperatures, from very rare ("no crust, cold and raw") to, gulp, well-done ("sturdy little crust, no color, no juice, dried out"). Chef Mario Batali has a steakhouse in Vegas where he's aging steaks for over a year; a New Orleans power broker hangout tops their filet with fried oysters and béarnaise sauce; one Tampa legend offers seven different cuts in a total of 51 sizes, not to mention a 7,000-bottle wine list. The best steakhouses in America are places of worship built to honor the deceptively complex art of a perfectly cooked steak.