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.
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.