Top Steakhouses in Metro Phoenix

Top Steakhouses in Metro Phoenix

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In the restaurant world, trends come and trends go. But one trend has never changed: Americans love steak.

10 Places
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    The cuts include a 24-ounce bone-in rib chop, 20-ounce porterhouse, a 16-ounce New York strip and the best filet mignon you may ever eat.
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    The four cuts are seriously scrumptious, but the signature steak has to be the 44-ounce porterhouse for two, served on a hissing platter with the meat helpfully carved off the bone.
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    It offers a beautiful view of a 16-ounce prime, six-peppercorn New York strip, 20-ounce prime rib eye and 24-ounce prime porterhouse.
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    The strikingly lavish digs are matched by the prime steaks, which include a 20-ounce bone-in New York strip, 18-ounce bone-in filet and sumptuous 22-ounce porterhouse.
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    Massive, beefy cuts on the bone, like the 22-ounce bone-in rib eye and 18-ounce bone-in KC strip, are the specialty at this happening Scottsdale spot.
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    The result is ultra-tender and flavorful. Among the cuts are the 8-ounce filet mignon, 18-ounce bone-in rib eye and 32-ounce dry-aged porterhouse. You can also splurge on A5 wagyu, Japan’s highest exportable grade.
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    Sure, the amazing collection of sports memorabilia is a draw. But so are the easy-going atmosphere and great steaks, like the skirt steak with burned onions, bone-in rib eye and filet medallions coated with a cheesy, horseradish-Dijon crust.
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    For more than six decades, Valley big shots have been making deals here, sipping dry martinis and eating high-end beef. Come be part of the action over the Delmonico, rib eye and porterhouse for two.
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    Chef Charles Schwerd, former executive chef at Mastro’s, has set out on his own. There’s no question the man knows steaks, especially the signature Delmonico, 10 ounces of boneless sirloin touched up with lemon butter.
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    BLT Steak - Among the beefy options at this popular national chain are the prime hanger steak, the 20-ounce bone-in rib eye and 14-ounce New York strip.
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