Cuts Above the RestHere are some of the world’s worth-a-trip temples of steak.
Keens Steakhouse (New York City): Opened in 1885, it’s been a haunt of Babe Ruth, Albert Einstein, Gen. MacArthur, and Teddy Roosevelt — and one of the few restaurants that still get to hand-select whole sides of beef at the market for
in-house dry aging.
CUT (Las Vegas): In a city mad for steak, CUT wins with a huge variety of grass- and corn-fed aged and un-aged steaks, including some of the most reliable domestic Wagyu. Also offers a huge array of unique appetizers and sides. Additional locations in Beverly Hills, London, and Singapore.
Well-Seasoned TravelersFortunately for road warriors, these other high-end steak restaurants can be found in many major cities around the U.S., ensuring that one is never too far from a great steak dinner:
Bob’s Steak & Chop House
The Capital Grille
Smith & Wollensky’s
Bourbon Steak (Washington, D.C.): Michael Mina’s eatery has taken the capital by storm with its winning combo of world-class steak, appetizers, and side dishes.
THE Oak Door (Tokyo): Many consider Japanese beef the world’s finest, and this traveler-friendly eatery in the Grand Hyatt Tokyo offers all the nation’s best, including Kobe and Hokkaido beef; Matsuzaka tenderloin; U.S. rib eye; and a selection of Australian beef.
Savoy Grill by Gordon Ramsay (London): When this venerable hotel received a $100 million-plus facelift, so did its classic English Chophouse, now reinvigorated with first-rate service, the highest quality British rare-breed natural beef, and excellent traditional sides.
David Burke’s Primehouse (Chicago): “David built one wall of his dry-aging room out of slabs of pink Himalayan salt and it has this incredible effect of almost brining the meat, which is infused with flavor,” says chef Ming Tsai. “I had a steak from room service and it was one of the best three — maybe best two — steaks I ever tasted. From room service! It’s so delicious I can’t believe it.”
Red, The Steakhouse (Miami; Cleveland; and Boca Raton, Florida): Cleveland has been in the habit, lately, of sending some of its stars to Miami, and Red, the Steakhouse is no exception. The rib eye is standout and the service exceptional.
Fervor (Buenos Aires): This steak spot in upscale Recoleta marries the traditional menu of Argentinean grass-fed meats and wood-fired parilla grill with dry aging, relatively unheard of here.
Del Frisco’s Double Eagle (Dallas, other locations): The original Dallas restaurant spawned one of the most popular high-end steak house chains on earth, and now offers equally exquisite cuts in the less-formal Del Frisco’s Grille.