In meat-loving America, everyone loves agood steakhouse chaineven chefs.
And it’s a sentiment that certainly applies to America’s most prolific steakhouse chains too.
It is truly a beautiful piece of steak that reacts to every cut and bite you give it."
Courtesy of Ruth’s Chris Steak House
Jason Antolakagrees about the supremacy of the mighty rib-eye.
Diana Manalang, the chef/owner ofLittle Chef Little Cafein New York City, is also team bone-in.
Calling filet mignon an overrated cut that should be avoided, rib-eye is also her go-to.
Ruth’s Chris Steak House / Facebook
“Give me all the fat; even better when it’s bone-in.”
bone-in rib-eye over, say, the filet medallions.
His steak of choice?
Photo: The Capital Grille / Facebook
The porterhouse for two.
With a side of creamed spinach and a baked potato.
“I love steak on the bone, I feel it has much better flavor,” he says.
Texas Roadhouse / Facebook
bone-in prime rib-eye, medium rare.
“I am a meat and potatoes person,” says the chef.
“The steak here is thick-cut with a perfect crust and rich flavor.
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I recommend going creamy on the sides, but I think that pairs perfectly with steak!
Don’t forget to add a wonderful glass of Cabernet from their wine selections.”
Especially when the picanha is involved.
Courtesy of Outback Steakhouse
Outback Steakhouse
There’s something irresistible aboutAussie-inspired Outback Steakhouse, even for chefs.
For chef Jenna Moran fromWhimsy and Spice, it’s all about the porterhouse.
“I tried the char-grilled Melbourne Porterhouse and it was sublime.
Longhorn Steakhouse / Facebook
A porterhouse is traditionally one of the cuts that are harder to get just right.
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LongHorn Steakhouse
There’s something truly above-and-beyond special about afire-grilled steak.
Just askZac Lennox, chef of Houston’sPalacios Murphyrestaurant group, who raves about LongHorn Steakhouse as his go-to chain.
It is enjoyment on a cellular, timeless level.”
