Porter House New York; New York City
No steak house is more elegant, or has better food overall. porterhousenewyork.com
Minetta Tavern; New York
Brand-new but old school, this instant classic sears a little hard for me but the beef is extraordinary. www.minettatavernny.com
Carnevino; Las Vegas
Probably about the best beef in a big restaurant in the US. And is it big—like eating in an airplane hangar. www.carnevino.com
American Cut; Atlantic City
The beef isn’t quite on the level of some of these other restaurants, but this is a rare case where skill and originality compensate. americancutsteakhouse.com
David Burke’s Primehouse; Chicago
Top-tier beef and the dry, dry-aging room to make it great. www.davidburkesprimehouse.com
Range; Chevy Chase, MD
Bryan Voltaggio starts with a great steak and then makes it better by sous viding it in beef tallow for hours and hours. I don’t approve in theory, but damn! Is this steak great. www.voltrange.com
Laurelhurst Market; Portland, OR
Another instant classic, thanks to the culinary culture of the nation’s best restaurant city, and sourcing entirely from Brandt, Creekstone and Imperial Stock Ranch Wagyu. www.laurelhurstmarket.com
