Best of the West: The Big Dish

  • Email
The Big Dish
First Place Ribbon
PORTLAND, OR
Laurelhurst Market
Cold Smoked Ribeye with Blue Cheese Butter and Sweet Onion Rings
Laurelhurst individually smokes the steaks with mesquite and adds delicious touches that don’t overpower the meat.
SAN FRANCISCO, CA
House of Prime Rib
Prime Rib
This landmark is loved for prime rib offered in four different cuts, served with classic steakhouse sides.
21%
SEATTLE, WA
Metropolitan Grill
Delmonico
Well-heeled steak addicts regularly indulge in the 22 oz. dry-aged, bone-in Delmonico.
12%
PORTLAND, OR
Ox
Skirt Steak
Cooked on an Argentine-style grill and basted with a marinade lovingly referred to as ’Black Gold.“
12%
PHOENIX, AZ
Durant's
Porterhouse
Diners find it hard to resist the 48 oz. Portherhouse slathered with the chef’s secret seasonings.
7%
LOS ANGELES, CA AND LAS VEGAS, NV
Cut
American Wagyu Ribeye
Wofgang Puck’s steakhouse turns outs an excellent Japanese Kobe, but the American Wagyu steals the show.
7%
DENVER, CO
Elway's
8 oz. Filet Mignon
Seasoned simply and then masterfully cooked at high heat, Elway’s Filet is the most popular cut on the menu.
6%
LOGAN, MT
Land of Magic
Ribeye
Served with all the old-school fixings, this dish transports you back in time, in the best way.
5%
SCOTTSDALE, AZ
Modern Steak
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.
4%
LAS VEGAS, NV
Carvevino
Porterhouse
Dry-aged then rubbed with sea salt, black pepper, and rosemary, this luxurious steak serves two easily.
3%

Advertisement

Insider Guides

Places We Love!
Enchantment Resort
For a most soothing Sedona experience, tuck yourself...