Big Meat Guide: Chicago’s Largest Steaks, Chops and Feasts

By Sarah Freeman  |  March 10, 2014

"Where's the beef?" is not a question you will be asking after perusing this super-sized list. Size does matter at steakhouses around Chicago, where the larger the cut, the juicer the reward, according to Chicago Cut Steakhouse's managing partner David Flom. Throw in a few weeks of dry-aging or some whole animals, and you have a meat feast worth the triple-digit price tag.

  • Tomahawk at III Forks

    How Big: 32 ozs.
    Juicy Details: The Tomahawk rib-eye is seasoned then seared on a hot steel plate until perfectly charred. Chef lets it rest for 10 to 15 minutes, and then it's fired for a short period to the desired temp.
    Side Dish: Make it even more extravagant with steak toppers, such as a blue cheese crown, Parmesan crust or Kings Butter made with black truffles, black garlic, foie gras, honey, fresh herbs and sea salt.
    The Damage: $89.95

    180 N. Field Blvd.; 312-938-4303

  • 42 Chop at Gibson’s

    How Big: 32 ozs.
    Juicy Details: This heavily marbled, seven week dry-aged, Prime Angus steak is named after one of Gibson’s owners and longtime patron, Chicago Bears’ 1943 NFL MVP Sid Luckman, whose lucky number was 42.
    Side Dish: This special item will be available during the restaurant’s silver-anniversary celebration, and will be added to the menu on April 21 (and served for $25 on that day).
    The Damage: $99

    1028 N. Rush St.; 312-266-8999

  • New York Strip at The Palm

    How Big: 36 ozs.
    Juicy Details: Prime, double-cut New York strip steak, serving two to three people, is sliced tableside. All of the steaks at this classic restaurant are USDA Prime beef, corn-fed, hand-selected and aged a minimum of 35 days.
    Side Dish: Add a choice of brandy peppercorn, hollandaise, bearnaise or chimichurri sauce.
    The Damage: $99.80

    323 E. Wacker Dr.; 312-616-1000

  • Credit: Lettuce Entertain You

    Bistecca Fiorentina at RPM Italian

    How Big: 38 ozs.
    Juicy Details: Prime 36-day dry-aged porterhouse steak is served Tuscan-style with melted butter and seasoned with cracked black pepper and Sicilian sea salt. The restaurant sources its meat from the famous Master Purveyors in the Bronx, which also provides some of the steaks used at Peter Luger.
    Side Dish: If this is what they can do at their Italian restaurant, then just imagine the prime and pricey cuts of meat that will be served at coming-soon RPM Steak.
    The Damage: $118

    52 W. Illinois St.; 312-222-1888

  • Chateaubriand at David Burke’s Primehouse

    How Big: 60 ozs.
    Juicy Details: Take a trip down to the dry-aging room, where rack after rack is lined with gigantic cuts reaching their maximum flavor and tenderness. One of the largest is a double south side (bone-in filet) that feeds two to three people.
    Side Dish: This off-menu item is only available by special request with advance notice.
    The Damage: $99

    616 N. Rush St.; 312-660-6000

  • Porterhouse at Chicago Cut Steakhouse

    How Big: 64 ozs.
    Juicy Details: Many Chicago steakhouses offer the popular porterhouse in a double cut, but few offer it as large as this riverside restaurant.
    Side Dish: Managing partner David Flom told us, "Double-cut steaks create better steak, as the larger the cut, the more moisture it retains, which keeps the steak from drying out.  When a guest orders a smaller steak, most of the moisture cooks out of the steak."
    The Damage: $114

    300 N. Lasalle St.; 312-329-1800

  • Suckling Pig at Sunda

    How Big: 10 to 15 lbs.
    Juicy Details: Whole-roasted stuffed pig with Longaniza and Hawaiian bread stuffing is served “Kamayan Style” with jasmine rice, loompya and various sides including tomato and onion salad, garlic vinaigrette, foie gras gravy and sweet chile sauce.
    Side Dish: It is only available during Sunday brunch and requires one week's notice.
    The Damage: $500

    110 W. Illinois St.; 312-644-0500

  • Whole-Smoked Alligator at Frontier

    How Big: 20 lbs.
    Juicy Details: California alligators are skinned and season with a combination of oil and spices before being stuffed with grilled chicken breasts and spending some quality time in the smoker. To keep the meat moist, it’s finished with a few hours in the oven before being served on a wood plank alongside alligator jambalaya, Caesar salad with polenta croutons, five-cheese mac, vegetable succotash and cornbread.
    Side Dish: Chef Brian Jupiter offers a range of whole-smoked animals, from pigs and boars to goats and lambs.
    The Damage: $950