Big Meat Guide: DC’s Most Massive Steaks, Chops and Feasts

By Rina Rapuano  |  March 10, 2014

Vegetarians and vegans: avert your eyes. There's nothing to see here. Just go about your day and pretend you never clicked this link. For everyone else, we have compiled a list of 10 ridiculously large and meaty feasts, a carnivorous bacchanalia that will surely be the final death knell for your New Year's resolutions. (And hey, if you kept them for this long - good for you!) 

  • Dubbele Entrecote at B Too
    How Big: 56 ounces of bone-in rib-eye
    Juicy Details: This steak for two, which comes from Kansas, is charcoal-grilled in a rare, Spanish-designed Josper oven that reaches up to 900 degrees and circulates heat evenly.
    Side Dish: Served with smoked salt, garlic confit and puffed tomato, it pairs nicely with a good, strong Belgian beer like Chimay Blue or a complex red wine such as a Cabernet or Tempranillo.
    The Damage: $59

    1324 14th St. NW; 202-627-2800

  • Côte de Boeuf at BLT Steak
    How Big: 40 ounces 
    Juicy Details: The prime USDA steak - meant for two - is sourced from NYC's famed Pat LaFrieda, dry aged for 35 days and is served in a cast-iron skillet topped with herb butter after being broiled at 1,700 degrees. Several pieces of roasted bone marrow are thrown into the mix - because why not?
    Side Dish: Try some of BLT's most popular sides, like the truffle or jalapeño mashed potatoes; roasted Brussels sprouts with bacon, honey and fine herbs; or the creamed spinach.
    The Damage: $120

    1625 I St. NW; 202-669-8999

  • Porterhouse Steak Contadina at Carmine’s
    How Big: 46-48 ounces
    Juicy Details: Designed to serve a party of six, this hunk of beef is cut from the strip loin - which includes the filet and the strip - all crusted with oregano, garlic, olive oil and kosher salt and drizzled with garlic-parsley olive oil. 
    Side Dish: The steak is served with one pound of Italian sausage, potatoes, onion and peppers. And you've come this far - why not go ahead and order the magnum of red wine?
    The Damage: $79.50

    425 Seventh St. NW; 202-737-7770

  • Porterhouse for Two at Charlie Palmer Steak
    How Big:
    42 ounces
    Juicy Details: The dry-aged Angus steak, sourced from local meat purveyor AM Briggs, comes with bacon lardon, chanterelle mushrooms and braised cippolini onions.
    Side Dish: The sides change with the seasons, but one thing you can count on is outstanding wines chosen by sommelier Nadine Brown, like a Mauritson Sonoma Cabernet Sauvignon or a Faust Cabernet Sauvignon. For a cocktail pairing, try The Misappropriation - a classic Manhattan made with (Ri)1 Rye Whiskey, sweet vermouth and Luxardo cherries.
    The Damage: $95

    101 Constitution Ave. NW; 202-547-8100

  • Credit: Greg Powers

    Piedmont Ridge Tomahawk Rib-eye at Del Campo
    How Big: 48 ounces
    Juicy Details: The locally sourced steak for two is served as part of the asado menu along with a choice of sauce, like the house chimichurri. 
    Side Dish: Try it with grilled rapini and a bottle of El Enemigo Malbec from the Uco Valley in Mendoza.
    The Damage: $98

    777 I St. NW; 202-289-7377

  • Any Meal at Fogo de Chão
    How Big: All-you-can-eat Brazilian steakhouse experience 
    Juicy Details: Diners are equipped with a two-sided sign that has red on one side and green on the other to signal to servers when you're ready for more meat - and when you're ready to cry uncle. Servers carve the meats tableside, including cuts of filet mignon, pork ribs, chicken and lamb.
    Side Dish: The unlimited salad bar, stocked with smoked salmon, hearts of palm, cheeses, cured meats and other veggies, is just as much of a draw as the meats, as are the unlimited sides of pão de queijo (addictive cheese-filled bread puffs), polenta, garlic mashed potatoes and caramelized bananas.
    The Damage: $35.50 for lunch; $53.50 for dinner; free for children six and younger; half price for ages seven-12

    1101 Pennsylvania Ave. NW; 202-347-4668

  • Credit: Laura Ball

    Pig Head at Garden District (formerly Standard)
    How Big: 8-10 pounds before they're cooked
    Juicy Details: They generally prepare five pig heads per week - two on Friday, two on Saturday and one on Sunday, and maybe one more during the week. (Since you can't order them ahead of time, get there early if you've got your heart set on one.) They're trimmed to make it easy to get to the cheeks and all the good parts, then a secret rub goes on before it gets smoked all night over apple and mesquite wood. 
    Side Dish: BBQ-joint favorites are on offer at this casual, Southern-style beer garden, like hushpuppies, slaw, BBQ beans and buttermilk onion rings. As for drinks, any draft beer will do (after all, we're not sure you're in a position to be fussy when you're eating a pig head).
    The Damage: $25

    1801 14th St. NW

  • Credit: Greg Powers

    Whole Lamb Shoulder at Kapnos
    How Big: 5-6 pounds
    Juicy Details: The shoulder - which serves seven to eight - is spit roasted, brought to the table for dramatic presentation, then brought back to the kitchen for carving and plating.
    Side Dish: Kapnos' kegged lemonades are a must-try and can be ordered by the glass or pitcher. Sides could include a garden meze, like the Florina (salsify, turnips, baby carrot, sweet potato and dates), or the luscious taramosalata spread.
    The Damage: $79

    2201 14th St. NW; 202-234-5000

  • Poste Roast at Poste Moderne Brasserie
    How Big: Varies
    Juicy Details: The roasts are designed for private dining events served at the outdoor chef's table in Poste's garden seven nights a week. Guests select their protein from a long list of land, air and sea choices, and they’re roasted and served to 6-12 guests with condiments.
    Side Dish: Diners have the option of a soup or salad, three sides and a choice of dessert.
    The Damage: $50-$85 per person

    555 Eighth St. NW; 202-783-6060

  • Whole Suckling Pig at Urban Butcher
    How Big: About 24 pounds
    Juicy Details: A roast suckling pig sourced locally from farms dedicated to conserving heritage breeds is prepared daily at 7 PM and available for ordering in individual portions. But we’re thinking big here, so grab 23 friends and order the pig feast a week in advance.
    Side Dish: Order grilled Brussels sprouts with soy butter and garlic; roasted new potatoes with garlic, olives, peppadews and romesco; and baked beans with applewood bacon and pickled cherry peppers.
    The Damage: $15.75 per pound cooked, so $378 for a 24-pound pig

    8226 Georgia Ave., Silver Spring, MD; 301-585-5800