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...
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Chicago’s Union Stockyards were the center of the American meatpacking industry for the first half of the 20th century and helped perpetuate the Midwestern city’s legacy as a steak town (even if the shameful stockyard conditions depicted in The Jungle led to national food safety initiatives). Founded in 1893, famous Allen Brothers built a strong reputation and still supplies legendary steak houses like Gene & Georgetti as well as Chicago-founded Morton’s. The new Butcher & Larder, opened by former chef Rob Levitt, is now in the spotlight for being the city’s first shop dedicated to butchering locally sourced whole animals.
Where to Eat: Gibsons Bar & Steakhouse sources Black Angus beef from sustainable farms in the Upper Midwest and ages superb filet mignon, sirloin and porterhouse steaks for 40 days. The porterhouses at Chicago Chop House and Tavern on Rush are also among the best in the city.