The restaurant's blazing-hot oven broils each steak — the New York strip is tops — until the surface is caramelized and crispy with char. Read more.
The USDA Prime steaks have solidified Finn & Porter's reputation as a carnivorous favorite, thanks to 28 days of aging and the kitchen’s expert grilling techniques. Read more.
On the grill side of the menu is a seared dry-aged sirloin strip that’ll pluck the heartstrings of any beef lover. Read more.
Although the seafood variety is outstanding, it's the "aged to perfection" beef that has sealed the Prime Rib's fame. Read more.
Steak lovers extol the rib-eye for the deep marbling and for the cap (or deckle), a lobe of muscle so succulent that it often gets saved for the last bites. Read more.
The kind of flavor that begs you to sop up every last bit of juice left on your plate. Read more.
You can order your steak simply seasoned and grilled or in one of a number of classic styles, such as Steak Diane and Steak Oscar. Read more.
Even on his best day, a grill master is humbled by the Cote de Boeuf (bone-in rib-eye) at Bob's Steak and Chop House. Read more.
Not only does Jak's offer the best bang for one's carnivorous buck in town, it offers the best carne, period. Read more.
