USA Today recently released their list of the
Top 10 Steakhouses in USA. Their choices include the likes of
Bern's
Steak House (Tampa), Bob's
Steak & Chop House (Dallas), Bobo's
(San Francisco), Carnevino
(Las Vegas), Chicago
Cut Steakhouse (Chicago), CUT (Beverly
Hills), Elway's
(Denver), Emeril's
Delmonico (New Orleans), Peter
Luger Steak House (Brooklyn) and The
Precinct (Cincinnati). Read the full article
here.
Quite an impressive selection of meat museums there. Just for
fun, let's compare it to our own list of
America's 10 best steak houses. There's some overlap, but a few
of our differing selections include
The Angus Barn (Raleigh),
Bone's (Atlanta),
Cattleman's Steakhouse (Oklahoma City) and
Charley's Steak House (Orlando). You can also browse our picks
for the
best steak houses in the country in our top 50
cities.
Keeping things meaty, Eatocracy endorses
5 cuts of meat to purchase for grilling season. I do love a
good skirt steak. (Try marinating it with beer, lime juice,
cayenne, cumin and Allegro).
Raining on the steak parade, Josh Ozersky explores
The Problem with The American Steakhouse in a great
article for Time magazine:
"Steakhouses are not really restaurants, in
the strictest sense: they are closer in spirit to strip clubs or
spas, places to which people repair for rites of costly
self-indulgence, Dionysian revels in which stressed businessmen or
harried wives vent their hypertension."
Agreed that the hefty pricetag at some steak houses is more for
the nostalgia and the "No Girls Allowed" clubby atmosphere than the
actual quality of the beef.
In case you missed it, our resident chef, Dixie Wong, posted a
fantastic Beef
Wellington recipe to celebrate the return of Mad
Men.
When manning the grill, always ask yourself: What would Hank
Hill do?