There are a lot of bests at steakhouses.
There’s the bestprime rib, the bestWagyu beef, and the bestfilet mignon.
Amid all that meat, you don’t want to forget the bone-in ribeye.
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When you’re ready to cut into this very primal hunk of meat, it pays to be discerning.
But chief among the accolades is the chain’s bone-in ribeyefar and away thebest item on the menu.
Indeed, its signature steak is a porcini-rubbed bone-in ribeye finished with a drizzle of 15-year-aged balsamic.
Photo: Chris Shott, Eat This, Not That!
It all works in perfect harmony for a steak that’s as singular as it is flavorful.
Whatever you do, save room for the ultimate entree: the bone-in ribeye.
It won thetaste testfor good reason.
Photo: The Capital Grille / Facebook
And whilenot every item on the menuat LongHorn threads that needle, one standout ribeye does just the job.
All that for barely $30.
It’s the kind of place where more really is more.
Photo: Chris Shott, Eat This, Not That!
Case in point: the mammoth 44-ounce tomahawk bone-in ribeyea meaty marvel that ranks among thebest out there.
From winningNew York stripto fantasticfilet mignon(and thosefries!
), Morton’s does a lot of things incredibly well.
Fogo de Chão / Facebook
Is it sexier than your typical steakhouse?
Is it also legit?
Ruth’s Chris
America’s favorite restaurant chaindidn’t earn that distinction lightly.
LongHorn Steakhouse
The tomahawk bone-in ribeye, weighing in at a whopping 40 ounces, exemplifies that ethos.
The Palm is anicon for a reason.
Smith & Wollensky
Morton’s the Steakhouse
STK Steakhouse/Facebook
Ruth’s Chris Steakhouse
The Palm / Tripadvisor
