Maxim Magazine: America's Best Steakhouse Specialties

America's Best Steakhouse Specialties

The best new steakhouse slabs worth devouring right now. 

ENTERTAINMENT  |  December 2, 2014By JOSHUA DAVID STEIN
 
 
 

Kale may be ubiquitous, but don't let the vegans fool you: We're living in a golden age of meat. Chefs across the country are searing and slicing marbled masterpieces. Here are the best of bloody bunch.


"Porterhouse" at 
Costata 
Manhattan

At chef Michael White’s year-old steakhouse, the phenomenal 40-ounce porterhouse ($122) is aged, just like Jesus in the wilderness, for 40 days. As with most great steaks, the quality is primarily in the cow (here, from Creekstone Farms in Kansas), not the preparation. The choice Costata cut is seasoned simply with salt and rosemary, seared to epic char, broiled, and served sliced with a veal-stock reduction and rendered, dry-aged fat.

 

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