While creative vegetable dishes continue to heat up as a trend across the country, there's no denying that American diners are still a steak-eating bunch, especially during the chilly winter months. And while steak cookery today isn't exactly reinventing the wheel (you still sear it, broil it, or grill it), chefs are being more responsible when it comes to sourcing their meat, with many opting for ethically raised, hormone-free cattle from a local source. Keep these top-notch cuts in mind for your winter travels across the 50 states.
Alabama: Bavette Steak at Bottega Cafe
In Birmingham’s culinary scene, all roads lead to chef Frank Stitt. Since opening Highlands Bar and Grill three decades ago, he’s trained some incredibly talented chefs who have gone off to expand the gustatory landscape. Fortunately, Stitt has also grown his own footprint with additional concepts. Bottega takes its cues from Italy, a country known for its appreciation for food and giving birth to Dario Cecchini, the most esteemed butcher in the world. Stitt honors the country's carnivorous tradition with his excellent grass-fed bavette steak. Perfectly cooked to order, it combines the straightforward Apennine preparation with simple sides including asparagus, creamed corn, roasted potatoes and mojo verde.
2240 Highland Ave. S., Birmingham; 205-939-1000
Alaska: Steak House Salad at Sullivan's
Fresh salad might not spring to mind when picturing the snowy scenes of Alaska, but this lunchtime favorite at the Anchorage steakhouse keeps diners flooding in. Paired with deviled eggs, avocado and greens, it's the filet on top that adds a hearty twist to the otherwise light dish.
320 W. Fifth Ave., Ste. 100, Anchorage; 907-258-2882
Arizona: Double Cut Porterhouse at Mastro's City Hall
Founded in Scottsdale, this high-end steakhouse started as a family-owned restaurant back in 1999 and has since grown to a small chain with locations in six states. One of the most impressive cuts of USDA Prime beef on the menu is this stunning 48-ounce Double Cut Porterhouse, grilled to your exacting specifications and demanding to be joined on the table by one of the restaurant's signature sides. Deciding between lobster mashed potatoes and Alaskan king crab black truffle gnocchi might prove too difficult, so probably a good idea to order both.
6991 E. Camelback Rd., Scottsdale; 480-941-4700
Arkansas: Bone-In Cowboy Rib-Eye With Shrimp at Sonny Williams Steak Room
With a motto of "No Skinny Steaks," this charming steakhouse is known for its thick cuts of USDA Choice Angus beef. The bone-in cowboy rib-eye is one of its most popular, thanks to a rich marbling and a perfect sear. This and any of the steaks may be accompanied by shrimp (as pictured), scallops or a lobster tail, as well as sauce options including traditional Oscar, bordelaise or béarnaise. Stick around for a nightcap in the cozy piano bar.
500 President Clinton Ave., Little Rock; 501-324-2999
California: Bistecca Fiorentina at chi Spacca
One of the most impressive cuts to come from the meatier sibling of Pizzeria Mozza and Osteria Mozza, Nancy Silverton, Mario Batali and Joe Bastianich's mini-empire, is the 50-ounce bistecca. The Black Angus porterhouse is more than three inches thick and takes at least 45 minutes to grill to perfection, which happens on the grill right in front of the small room. It's wonderfully charred on the outside, and tangy, meaty and juicy on the inside. This is a special-occasion cut of meat (it goes for $220, by far one of the most expensive in town) and sliced to share, although we’ve seen at least one person throw down an entire bistecca by themselves. Get the sublime focaccia di Recco to start, a few vegetable side dishes and one of those exceptional bottles of Italian red wine to round out a meal here.
6610 Melrose Ave., Los Angeles; 323-297-1133
Colorado: Bone-In Rib-Eye at Guard and Grace
When it comes to temples of steer, Denver has plenty to moo about, but Guard and Grace, named for chef-restaurateur Troy Guard (TAG, Los Chingones, Sugarmill, the forthcoming Mr. Tuna and more) and his daughter, is the Mile High City's reigning bull. Plush leather booths and banquettes stretch across the mammoth space, which showcases walls mounted with etched cow diagrams that mimic a butcher chart. Study them while you're waiting for Guard's brilliant bone-in rib-eye, a 22-oz., grill-marked stunner that's well-marbled, juicy and intensely flavored with a mineral twang. For an additional $14, elevate it with a liberal blot of foie gras butter, or make it a full meal by matching the steak with a side of macaroni and cheese scented with black truffles.
1801 California St., Denver; 303-293-8500
Connecticut: Porterhouse for Two at Washington Prime
The menu at this 2014 South Norwalk arrival is split between modern New American and classic steakhouse fare. The prime steaks are cooked in 900-degree infrared broilers and served with choice of sauce and side, like béarnaise or chimichurri, and creamed spinach or mashed potatoes. The stunner is the 28-day dry-aged porterhouse for two, served with two sauces and two sides.
141 Washington St., South Norwalk; 203-857-1314
Delaware: Grilled New York Strip at Domaine Hudson
This elegant Wilmington spot takes pairs a classic New York strip with some unlikely but entirely intriguing elements. Sitting on a swipe of puréed roasted eggplant, the seared square of strip is topped off with a bright slaw of kohlrabi dressed with a pesto made from cilantro and cashews and finished off with a balsamic drizzle.
1314 N. Washington St.,Wilmington; 302-655-9463
Florida: Tomahawk Bone-In Rib-Eye at Quality Meats
Since setting up shop about a year ago in Miami Beach, this New York–based steakhouse has garnered local acclaim for its fine cuts of meat, homemade steak sauce and innovative cocktail list. For a proper introduction, try the 24-oz tomahawk bone-in rib-eye — a boutique cut made especially for the restaurant. The steak is USDA Prime and dry-aged for 28 days to concentrate the flavors and naturally make the steak more tender.
1501 Collins Ave., Miami Beach; 305-340-3333
Georgia: Pork Porterhouse at The Cockentrice
Sure, there are plenty of traditional steakhouses, but if it's meat you want, and you're in Atlanta, there's no better spot than the Cockentrice, located in the hot new food hall Krog Street Market. Chef-owner Kevin Ouzts proved his meaty mettle with his charcuterie company The Spotted Trotter, and his first full-service restaurant exhibits a playful nature while still keeping a handle on the kitchen's deep knowledge of how meat works, and how to make it taste good. One example: a big hunk of flavorful pig that eats like a traditional beef steak — no bland "other white meat" here. The ever-changing menu features dishes like this one accompanied by seasonal accoutrements. And as a bonus, you can swing by the butcher's counter on your way out and pick up not only some steaks to grill at home, but tips from the one of the city's best on the right way to do it.
99 Krog St., Suite V, Atlanta; 470-428-2733
Hawaii: Porterhouse at The Signature Prime Steak & Seafood
Believe it or not, some of the Honolulu's best restaurants can be found nestled within one of the many hotels on the city's main drag, and The Signature Prime Steak & Seafood is no exception. Found on the 26th floor of the Ala Moana Hotel, this upscale eatery boasts unobstructed views of the harbor and Ko'olau Mountains. But it's what featured on the menu that draws crowds. Big beefy prime-grade steaks like the 24-oz. porterhouse (pictured) are dry-aged and grilled to the diner's preference. Try to leave room for any one of the steakhouse's decadent sides and the much-heralded lilikoi crème brûlée.
410 Atkinson Dr., Honolulu; 808-949-3636
Idaho: Cowboy Steak at Chandler's
At Hotel 43 you can find this hearty cowboy-cut steak, which is actually a 24-oz., bone-in rib eye that the restaurant oven broils at 1,500 degrees. Each piece of beef comes from a corn-fed steer and gets aged and finished with a savory marrow butter. Like most old-school steakhouses, Chandler's has white linen tablecloths and napkins, goblets of dark red wine, a hearty menu of both beef and fresh seafood plates and plenty of steakhouse staples. That means you get a broiled tomato Provençal and a side of smashed potatoes with your cut, plus one of three housemade steak sauces including béarnaise, Cognac peppercorn and fresh chimichurri.
981 W. Grove St., Boise; 208-383-4300
Illinois: 55-Day Dry-Aged Rib-Eye at BoeufHaus
Chicago's a town well known for its steaks, and yet 2015's opening of BoeufHaus in Humboldt Park still found something new to add to the scene. Most notably? The 55-day dry-aged rib-eye, served along with its bone. After 55 days in a dry-aging locker, the steak tastes almost like game — its wonderfully funky flavor is accented in a searing hot skillet before making its béarnaise-laden way to your table. (It's also available au poivre, or in one of the restaurant's other sauce-y preparations.)
1012 N. Western Ave., Chicago; 773-661-2116
Indiana: 14-Oz. Rib-Eye at St. Elmo Steak House
Cooked on a charcoal grill, the bone-in rib-eye at this Indianapolis-based steakhouse has everything you could want from a steak: it's tender; it's buttery. And with perfect char marks along the edge, it's a simple steak that relies on high-quality Midwestern beef to bring big flavor.
127 S. Illinois St. #2, Indianapolis; 317-635-0636
Iowa: Prime Rib at 801 Chophouse
Lovingly called the "801 Cut," the quality of prime rib at this Midwestern steak house is pointedly high. The oversized roast boasts a perfectly salty rub on the outside, maintaining soft and tender insides that are cooked to a perfect medium rare. But whatever you do: don't skip sour cream–laced horseradish sauce.
801 Grand Ave., Suite 200, Des Moines; 515-288-6000
Kansas: Center-Cut Filet at Airport Steak House
Yes, you can have good steak in an airport. At least, that's the case at the Hutchinson Municipal Airport where Kevin and Jodee Bowen have run this charming eatery since 1991. Sit down at the barlike diner and order this beautiful 10-oz. cut of meat. Its only accoutrement is freshly ground pepper, a little salt and a thick pat of butter. But of course, you can add any of the classic sides to round out your meal.
1100 Airport Rd., Hutchinson; 620-662-4281
Kentucky: Cowboy Steak at Jeff Ruby's
Though this steakhouse resides in Kentucky, it pays homage to its older sister restaurant in Cincinnati. All the steaks are USDA Prime, and this cowboy-style, bone-in strip is dry-aged for 65 days, making it doubly delicious. After all, when you let meat rest for over two months, it develops a deep, almost nutty flavor and texture that will just melt in your mouth. It's served à la carte, and goes great with classic sides including creamed spinach, sautéed French green beans or the gooey macaroni and cheese, which features six different types of fromage.
325 W. Main St., Louisville; 502-584-0102
Louisiana: Châteaubriand for Two at Dickie Brennan's Steakhouse
While Cajun and Creole cooking are what The Big Easy is best known for, the prime beef treatments at this subterranean steakhouse in the French Quarter are worth adding to any travel itinerary. The Châteaubriand for two is a beautiful 20-oz. tenderloin cut served with asparagus, au gratin potatoes, roasted vegetable gratinée, mushroom sauté and three housemade sauces, including peppercorn-cream bourbon, béarnaise and Worcestershire. Start your meal with turtle soup or country gumbo and you can have your steak and a Deep South experience too.
716 Iberville St., New Orleans; 504-522-2467
Maine: Dry-Aged T-Bones at Timber Steakhouse & Rotisserie
Despite this photo, when you order the 40-day, dry-aged Prime Black Angus T-bone at this casual, wood-themed eatery, you don't get a full rack of the steaks. But one piece of meat will surely keep you satisfied. Choose from decadent sides like truffle-laced, hand-cut fries or beer-battered bacon with local maple syrup. As a bonus for you conscious eaters out there, all the beef is sourced from local Maine farmers, so not only is it top quality, but sustainable too.
106 Exchange St., Portland; 207-805-1469
Maryland: Seared NY Strip at Fleet Street Kitchen
At this seasonal American restaurant in Baltimore's Little Italy, this meaty dish pays homage to classic steakhouses. Six ounces of boneless, lean NY strip sourced from famed Creekstone Farms in Kansas is pan-seared to a recommended temp of medium rare and served with a potato-horseradish terrine, maitake mushrooms and beef jus. And of course there’s spinach purée — because what kind of steakhouse meal would be complete without it?
1012 Fleet St., Baltimore; 410-244-5830
Massachusetts: Bavette Steak and Potatoes at Loco Taqueria & Oyster Bar
Boston's not generally known for its Mexican cuisine, but this South Boston hot spot — which just celebrated its one-year anniversary — has been packing in preening crowds with its creative Baja-inflected eats, raw bar and huge tequila list. Now there's another reason to swing by: this just-debuted steak and potatoes, a grilled bavette chop marinated in chimichurri and drizzled with a choron sauce (a béarnaise variation that uses tomato) that is spiced with morita chile peppers. It's accompanied by crispy Brussels sprouts and papas bravas that are tossed in the same seasoning used for Loco's tortillas. Adventurous and vibrant.
412 W. Broadway, South Boston; 617-917-5626
Michigan: Weekly Steak at Rubbed After Dark
This beloved sandwich and charcuterie shop recently introduced a sit-down dinner service called Rubbed After Dark Thursday through Saturday evenings at its Corktown location. While the menu is ever-changing, you can count on a top-notch steak dish like the King's Cut: a prime rib steak cooked sous vide and then torched at 360 degrees for a crispy crust. Check the menu weekly for meaty updates.
2015 Michigan Ave., Detroit; 313-265-3684
Minnesota: Silver Butter Knife Steak at Murray's Restaurant
Downtown Minneapolis standby Murray's has been slinging supper-club classics like steak, wedge salads and martinis since 1946. The most famous dish on the menu is the Silver Butter Knife Steak, an exceedingly tender piece of meat that's large enough for two or three eaters and gets the tableside slicing treatment. Because sometimes it's nice to splurge on the same things your parents or even grandparents did.
26 S. Sixth St., Minneapolis; 612-339-0909
Mississippi: Porterhouse T-Bone at Doe's Eat Place
This James Beard Award–winning Southern chain has one of the best porterhouses south of the Mason-Dixon. Cut large enough for two, the roughly two-and-a-half-pound piece of beef comes with just the right amount of fat — plus fries on the side. House-cut from short loins right here in the store, it's this cut that's kept people coming back to Doe's for more than 60 years.
Missouri: Tête de Filet at Gamlin Whiskey House
Who says red wine is the perfect partner for steak? In St. Louis' Central West End neighborhood, whiskey is the preferred companion with the Midwest-raised Hereford hand-cut steaks. Diners can order à la carte cuts or one of a handful of pre-designed steak entrees like the eight ounce tête de filet with mashed potatoes and Boursin cheese–enriched butter, accompanied with crunch and freshness from asparagus and crispy onions. It's a somewhat unknown cut from the tenderloin that bursts with the flavor and tenderness associated with the closely related filet mignon.
236 N. Euclid Ave., St. Louis; 314-875-9500
Montana: Center-Cut Sirloin at Craggy Range Bar & Grill
Though this laid-back grill in Montana doesn't always offer a lot of steaks on the menu, this lovely center-cut sirloin comes topped with a blue cheese crown and proves a real winner. Plus, it's served with a pile of sautéed fresh vegetables laced with herbs, a touch that makes one feel a tad less guilty for indulging in a plate of succulent meat. The only thing that makes this dish better? A glass of deep red wine to help bring out each savory, bloody bite. In the summer you can also enjoy your beef outdoors, sometimes with dinner music provided by a live band.
10 Central Ave., Whitefish; 406-862-7550;
Nebraska: Filet Mignon With Alaskan King Crab Legs at Mahogany Prime
It’s hard to find a bad steak in a city built on beef, and the competition for the best-in-show is tough in Omaha. One of the town’s finer dining experiences is at Mahogany Prime, where the corn-fed Midwestern steaks are broiled in 900-degree heat and simply seasoned with salt, pepper and butter. Go the surf 'n' turf route and order the eight-oz. filet mignon with a side of Alaskan king crab legs.
13665 California St., Omaha; 402-445-4380
Nevada: Bone-In Rib-Eye at Jean-Georges Steakhouse
French chef Jean-Georges Vongerichten turns his attention to meat at this steakhouse (a favorite of basketball star Michael Jordan). There are plenty of insane pieces of meat on the menu, but consider ordering this 18-oz. bone-in rib-eye. The hard-to-find cut is grilled over apricot wood to lend a lightly sweet smokiness, and served alongside the choicest heirloom produce from neighboring California.
Aria Vegas, 3730 Las Vegas Fwy, Las Vegas; 877-230-2742
New Hampshire: Gentleman’s Cut at The Library Restaurant and Steakhouse
As the name suggests, this lovely piece of meat is found nestled among tall, stately bookshelves that make up The Library Restaurant and Steakhouse, located within the historic Rockingham House. The vibe inside is that of an old clubhouse, hence the moniker of this dish: a 16-oz. piece of USDA prime sirloin that proves tender with lovely rolls of fat marbled in. Luckily, you neither have to be male or carry a special card to dine here; all you need is a love for steak.
401 State St., Portsmouth; 603-431-5202
New Jersey: 40-Day Aged Contrafileto at Due Mari
At chef Michael White's Italian gem in Downtown New Brunswick, one of the highlights of the menu is the 40-day dry-aged Contrafileto, made with beef sourced from Creekstone Farms, marinated for three to four days in Italian seasoning (rosemary, sage, garlic, lemon zest, chile flakes, olive oil) and served with a savory sugo, roasted marbled potatoes, charred lemon and a tangle of flash-grilled baby turnips. The succinctly plated dish, balanced in textures and popping with just enough color, is a perfect match for Due Mari's blue and gold sunlit dining room.
78 Albany St., New Brunswick; 732-296-1600
New Mexico: Tellicherry-Rubbed Elk Tenderloin at Geronimo
The fine-dining scene in Santa Fe can be summed up exquisitely at this charming restaurant with minimalist decor in an adobe home dating back to 1756. One of the best steaks in the house isn't beef, either. The tellicherry-rubbed elk tenderloin is served atop roasted garlic fork-mashed potatoes, sugar snap peas, applewood-smoked bacon and creamy brandied-mushroom sauce. Unlike a traditional steakhouse, you get everything on the plate here. No à la carte sides required.
724 Canyon Rd., Santa Fe; 505-982-1500
New York: Steak & Eggs Bordelaise at Rebelle
This French-inspired favorite from the team behind Pearl & Ash just debuted a new steak and eggs dish on their lunch menu. Chef Daniel Eddy cooks a tender hanger steak in butter, thyme and garlic, and serves with a side of smashed, fried potatoes and a runny fried egg on top. The dish is then topped with a luscious bordelaise, a reduction of red wine, stock, hanger trimmings, onion and thyme.
218 Bowery, New York; 917-639-3880
North Carolina: Dry-Aged Steak at Death & Taxes
Since opening last June, James Beard Award–winner chef Ashley Christensen has been racking up the praise at her Raleigh restaurant. It’s set inside a historic building that previously housed a bank and a funeral home. Dedicated to cooking over wood-fire, the place makes some mean meat dishes. The dry-aged steak, sourced from Bear Creek Farm, is the best. The aging time varies, but it usually hits 93 days on the hanger. Priced by the ounce ($2.50), it’s served with spring onion and chimichurri.
North Dakota: Bison Steak at HoDo
A healthy alternative to traditional beef, the lean bison at this North Dakota chophouse within the Hotel Donaldson packs gamey flavor into its lean steak. Served with vegetables and red wine sauce, be sure to order this dish medium rare: bison has a tendency to dry out.
101 Broadway N., Fargo; 701-478-1000
Ohio: Wagyu Beef With Marchand de Vin at Le Bar a Boeuf
The third restaurant from the Queen City's most renowned chef Jean-Robert de Cavel has fun with the usual French bistro concept, adding beef tongue to a French dip appetizer sandwich and both lobster and braised beef cheeks versions of macaroni and cheese. However, as the name suggests, steak is at the heart of the menu. It's also the most fun for diners with the extensive customizable options of meats and sauces (Bison with anchovy butter? Wagyu with forestiere sauce? Add Brie as a garnish or perhaps sautéed chicken liver?). Opt for the buttery texture and robust beefy profile of the Wagyu cooked to an ideal medium rare, paired with the red wine reduced sauce marchand de vin, poured with a flourish tableside.
2200 Victory Pkwy., Cincinnati; 513-751-2333
Oklahoma: 40-Day Dry-Aged Rib-Eye at Red PrimeSteak
This thoroughly modern steakhouse features sleek red decor that's juxtaposed against the history of the renovated 1911 building in which it resides. While bone-in rib-eyes often get all the glory, this succulent specimen of prime beef is dry-aged for 40 days to give it a nice depth of flavor in a 14-oz. cut that's all meat thanks to the boneless presentation. All steaks come with the choice of one crust and one sauce from a list of seven in each category. Kick things up with a bit of spice with aguajillo chile crust and the roasted poblano chimichurri.
504 N. Broadway Ave., Oklahoma City; 405-232-2626
Oregon: NY Strip at La Moule
The main event at Portland’s new La Moule is the mussels and crisp frites accompanied by Belgian beers, but it would be a shame to miss out on the New York strip at this moody southeast spot. Served slathered with parsley butter or Diane-style, it’s a wonderful accompaniment to a bowl of the Normandy mussels, served in a cider, bacon and cream broth.
2500 SE Clinton St., Portland; 971-339-2822
Pennsylvania: New York Steak Tasting at Urban Farmer
This new sustainable steakhouse offers diners the chance to sample side-by-side cuts of grass-fed, dry-aged and locally grazed prime for the not-so-subtle differences in flavor. With six oz. of all three cuts and the option to add some Waygu to the mix, this tasting makes for a perfect shared entree. Just don’t forget to add a side of stellar creamed spinach.
1850 Benjamin Franklin Pkwy., Philadelphia; 215-963-2788
Rhode Island: New York Sirloin at 10 Prime Steak & Sushi
This swanky spot in Providence specializes in steaks and sushi, complemented by a raw-bar menu and appetizers like roasted bone marrow and calamari with hot peppers and jalapeño tartar sauce. The 14-oz. New York sirloin is aged 28 days and served with choice of sauce, like hollandaise or fig and bacon demi-glace.
55 Pine St., Providence; 401-453-2333
South Carolina: Dry-Aged Kansas City Bone-In NY Strip at Halls Chophouse
A regular on South Carolina’s Best Steakhouse lists, Halls Chophouse offers classic steaks and Southern hospitality with an old-school vibe. The Halls family, Bill, Jeanne, Tommy and Billy, are usually found shaking hands and kissing babies with adoring guests around the elegant dining room. USDA Prime beef is flown in from Allen Brothers of Chicago, then wet- or dry-aged in a variety of cuts. There’s no going wrong, but the massive, 22-oz. dry-aged Kansas City bone-in New York strip is a fan favorite. The firm and flavorful steak is a serious treat — and visually impressive.
434 King St., Charleston; 843-727-0090
South Dakota: Flatiron Steak at Parker's Bistro
This Sioux Falls bistro is elegant and upscale in all ways — from decor to food preparation. Served in a historic building, the flatiron steak comes adorned with mango and shaved vegetables (carrots, cabbage). But the best part? Creamy potato salad on the side.
210 S. Main Ave., Sioux Falls; 605-275-7676
Tennessee: Koji-Marinated Strip at Husk
Chef de cuisine Brian Baxter is constantly creating new steak dishes, each one featured for just one day at Sean Brock's Nashville outpost of his Charleston-born Husk. A recent offering starred a koji-marinated strip loin which was grilled over embers and served over charred dandelion greens and dressed in a sauce piquant made from parsley, basil, onion, garlic, housemade elderberry capers, anchovy, lemon and olive oil. Smoked walnuts tossed with brown sugar, hickory powder and smoked paprika are the finishing touch for a dish that is as flavorful as it is elegantly presented.
37 Rutledge St., Nashville; 615-256-6565
Texas: Texas Wagyu Tenderloin at Pappas Bros. Steakhouse
Pappas Bros. Steakhouse, owned by the Houston Pappas family, is enjoying thriving crowds at its new Downtown Houston location, which excels at polished service, an award-winning wine collection and big beef butchered in-house. Start with the sirloin carpaccio, dry-aged in-house and presented dramatically over a giant salt block with grilled bread and truffled potatoes. Move on to the amazingly tender Texas Wagyu tenderloin, the filet medallions served two ways, or the big boy: a dry-aged tomahawk bone-in rib-eye, which was lauded on the Food Network for its giant size and juiciness. No matter how you cut it, this will be your special-occasion steakhouse.
Utah: Filet Mignon With Maine Lobster Tail at Edge Steakhouse
High-end chops are the specialty at this steakhouse in Park City’s Westgate Resort. The prime beef filet mignon is cut from hormone- and antibiotic-free cattle raised on family-owned ranches. Order the petite six-ounce serving or the more substantial 10-ounce one, and be sure to top it off with the ultimate in luxury steak dining: a Maine lobster tail.
3000 Canyons Resort Dr., Park City; 435-655-2260
Vermont: Rib-Eye at Guild Tavern
This farm-to-table spot in South Burlington sources its ingredients from local Vermont farms and serves a menu featuring rustic meat, vegetable and fish entrees. Its steaks, like the 14-oz. ribeye, are hand-cut from naturally raised grass and grain-fed beef and cooked on an open-fire wood grill.
1633 Williston Rd., South Burlington; 802-497-1207
Virginia: Grilled Shoulder Tenderloin at Pasture
Richmond may have only recently garnered national attention for its wonderful food scene, but we can attest to the fact that it has always been great. At Pasture, chef Jason Alley has fused Southern food and the small-plates trends to bring us dishes like this brand-new offering of grilled shoulder tenderloin ($25). The meat spends time marinating in fresh herbs and olive oil before getting chargrilled to medium rare. It’s served sliced over a fried grit cake made with Virginia grits, all accented by ribbons of wilted collards, radishes and a vinaigrette that gains depth from house-cured bacon and apple butter.
416 E. Grace St., Richmond; 804-780-0416
Washington: The Delmonico at Bateau
The grass-fed beef at Renee Erickson’s new Seattle steakhouse Bateau is raised on her own Whidbey Island farm, La Ferme des Anes. Dry-aged and butchered at the airy Capitol Hill restaurant, the cuts of the day are written on a chalkboard, sold by weight and accompanied by luscious bone marrow or preserved lemon butter. Look for the bone-in Delmonico, the perfect cut for the rib-eye lover that wants something even more rich and flavorful.
West Virginia: Bone-In Rib-Eye at Prime 44 West The Greenbrier
The Jerry West 44-oz. porterhouse and “Best of Show” cornbread may have the fame, but the bone-in rib-eye at this acclaimed West Virginia hotel and golf course has our heart. Sourced locally and served with a dollop of herb butter, this steak is the perfect way to enjoy an elegant evening in an upscale environment.
300 W. Main St., White Sulphur Springs; 844-837-2466
Wisconsin: Bone-In Rib-Eye at Wards House of Prime
No, ordering this 18-oz. bone-in rib-eye won't earn you place in the hall of fame at this Midwest joint; you would have to eat their 10-lb steak to do that. But one bite of this scrumptious steak and you will feel like a winner. The scene is fine-dining-meets-laid-back lounge, and while the plate of meat looks simple, there is a glorious depth to the richness of the venue's beef. Each order comes with your choice of soup or salad and of course, the ubiquitous potato.
540 E. Mason St., Milwaukee; 414-223-0135;
Wyoming: Buffalo Rib-Eye at Spur
Executive chef Kevin Humphreys sources his buffalo meat from Idaho Falls, just across the state border, and most of the animals are raised in nearby Swan Valley. For the buffalo rib-eye, he marinates the meat in urfa biber, a Turkish chile, and the Middle Eastern spice blend za'atar before serving it in a red wine reduction over salsify purée.
Inside Teton Mountain Lodge & Spa, 3385 Cody Ln., Teton Village; 307-732-6932