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.
American Restaurant in Scottsdale, AZ, United States
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.
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.