Best Steak in the U.S.
In a country obsessed with beef, a new generation of renowned butchers and restaurants is redefining what makes a great American steak city.—Alessandra Bulow
“Houston is a town that specializes in the manliest meat, beef,” Joel Stein once wrote in F&W. More than 255,000 people attended the 2012 Houston Livestock Show and Rodeo, an event that includes tastings from many of the city’s barbecue joints and steak spots as well as a bull-riding show and contests for the most beautiful steer.
Where to Eat: Two of Houston’s best places for steak are housed in unassuming roadhouse-style buildings: At Killen’s, chef Ron Killen serves awe-inspiring dry-aged beef and indulgent Kobe tastings, and according to F&W’s Ray Isle, a Houston native, Beaver’s Ice House has one of the state’s best chicken fried steaks. At chef Chris Shepherd’s brand new restaurant, Underbelly, there’s a full-scale butcher room where whole animals are broken down and each part is used on the menu.