Sidney Street didn’t win a James Beard award for their steaks, but that doesn’t mean they’re not worth your time. In fact, thanks to an incredible wood-fire grill they recently purchased, their steaks are better than ever. Go for the filet bearnaise (it’s a filet stuffed with lobster, yo) if you’re feel decadent, or get their classic Steak Wasabi—a filet encrusted in wasabi and grilled, drizzled with a shiitake mushroom reduction. Either way, you win.
For whatever reason, the French aren’t thought of much when it comes to steaks, but hello: steak frites? Brasserie’s bistro steak uses the teres major cut, which is also called the petite tender. It’s a long, incredibly tender piece of meat, cooked impeccably then drizzled with sauce bearnaise. Oh, and it’s served with their completely addicted french fries. Make sure to ask for a side of their garlic aioli, because YOLO.
Every restaurant has a steak on their menu, but Olive + Oak’s got a mic-drop worthy bad boy. We’re talking 32oz of prime cowboy ribeye, served with O+O’s crunchy-as-hell fries and a cracked pepper butter. It’s recommended that you share the steak with the rest of your table, but where’s the fun in that? You get that steak and you eat as much of it as you can. Then you take that steak home and make yourself breakfast with it in the morning, goddamnit.
We know what you’re thinking: Billie Jean is that small, sexy restaurant on Wydown, right? There’s no way they have a big meaty dish that can satisfy me. It’s probably all fish and poultry. And you are WRONG. They have a classic strip steak: salt and peppered, grilled, then served with roasted shallots and french fries.
Like a good neighbor, Louie is there for you...with a grilled strip steak in their hands. Like everything else with the restaurant, it’s simple: they take high quality beef, grill it, then serve it with crispy potatoes and a salsa verde. It sounds like something you’d make at home, but it’s way better. Sorry not sorry.
Chef Kevin Willmann is all about taking high quality ingredients and not doing much to them—just enough to make their natural deliciousness shine. At the time of writing, that’s a local dry-aged ribeye with seasonal veggies and a bone broth reduction. It sounds simple because it is, but that’s not a bad thing. You won’t regret a thing.
This goes back to a question Einstein famously asked: does cubed steak still count as steak? Yes, yes it does. And because of that, we have to add #89 from Vietnamese bastion, Mai Lee. The bo luc lac is cubed marinated steak, seared in a fiery hot wok with onions (and mushrooms, if you ask nicely), served with lettuce and tomatoes. It’s so good, you won’t want to share.