Best of the West: The Big Dish
SAN FRANCISCO, CA
House of Prime Rib
This landmark is loved for prime rib offered in four different cuts, served with classic steakhouse sides.
Well-heeled steak addicts regularly indulge in the 22 oz. dry-aged, bone-in Delmonico.
Cooked on an Argentine-style grill and basted with a marinade lovingly referred to as ’Black Gold.“
Diners find it hard to resist the 48 oz. Portherhouse slathered with the chef’s secret seasonings.
LOS ANGELES, CA AND LAS VEGAS, NV
American Wagyu Ribeye
Wofgang Puck’s steakhouse turns outs an excellent Japanese Kobe, but the American Wagyu steals the show.
8 oz. Filet Mignon
Seasoned simply and then masterfully cooked at high heat, Elway’s Filet is the most popular cut on the menu.
Land of Magic
Served with all the old-school fixings, this dish transports you back in time, in the best way.
12 oz. Prime New York
Seasoned with a secret blend of spices, the New York is buttery and tender, each bite dripping with delicious jus.
LAS VEGAS, NV
Dry-aged then rubbed with sea salt, black pepper, and rosemary, this luxurious steak serves two easily.