In 2024, with more quality steakhouses than ever, we’re spoiled by a wealth of options.
What makes the best steak?
“Let the quality of the beef speak for itself.”
Photo: The Capital Grille/Facebook. Design: Eat This, Not That!
For some restaurants, quality meansdry-aging steaks in-house.
For others, it’s a commitment toUSDA Prime Beef.
From diligent sourcing to crafty cooking, these are the steakhouse chains doing it right.
The Wagyu porterhouse from Fogo de Chão.Fogo de Chão
It’s a standard that founder Ruth Fertel would be proud of.
Morton’s The Steakhouse
With high class comes with a high price tag.
In fact, it’s some of the best dry-aged steak you’ve got the option to find.
Photo: Ruth’s Chris Steak House / Facebook
A recent review byBusiness Insidercalled the restaurant one of the best values at a steakhouse.
But Pappas Bros. proves that, no matter your business model or background, Texas does beef right.
It started shipping steaks direct to customers as part of its newSTK Meat Marketin late 2021.
Fogo de Chao
Not only does it provide opportunities for a much larger consumer base (i.e.
All steaks, aside from a fewdry-aged options, are wet-aged for at least 30 days.
All the beef hails from the Midwest, where the climate actually makes for a mean piece of meat.
Photo: The Capital Grille / Facebook
“All of our beef is corn-finished giving depth of flavor and a nutty finish.”
Del Frisco’s Double Eagle Steakhouse/Facebook
Morton’s the Steakhouse
Mastro’s Restaurants / Facebook
Photo: Pappas Bros. Steakhouse/Facebook
STK / Facebook
Joe’s Seafood, Prime Steak & Stone Crab / Facebook
