While most restaurants serve USDA Choice beef, high-end steakhouses routinely serve Prime, the highest grade. Less than two percent of all U.S. beef gets this designation and once you taste it, you’ll certainly appreciate the difference. Here are a few of the best steakhouses in Dallas to whet your appetite.
Arguably the most flavourful of all steaks thanks to some delectable, fatty marbling, this is the one to eat if you’re hungry (or willing to share). At SER (pronounced sear), the spectacular view of downtown Dallas from this 27th floor restaurant atop the Hilton Anatole is rivalled only by the 45-day aged Prime 22-ounce rib-eye, accompanied by less-than-typical tomato chutney and hollandaise sauce. Also clocking in at 22 ounces, the Prime bone-in rib-eye at Pappas Bros. Steakhouse is seasoned simply with salt, pepper, and butter. Over at Place at Perry’s, their 22-ounce bone-in Prime cowboy rib-eye is taken to a whole other level with the addition of a Maytag blue cheese crust.
This tender, melt-in-your-mouth cut packs a lot of flavour into a (typically) smaller size steak. The filet mignon at Al Biernat’s is a large 14 ounces and the very definition of grilled perfection. The filet mignon (eight or 12 ounce) at Del Frisco’s Double Eagle Steak House is also a thing of beefy beauty, seared with a nice peppery crust. Bob’s Steak & Chop House is a Dallas institution, known for the gigantic glazed carrot served with each slab of beef – but that root veggie can’t compete when there’s a juicy filet mignon (eight, 12 or 16 ounce) sat beside it.
Though not as tender as the filet or rib-eye, the strip delivers a real treat for the taste buds. In nearby Fort Worth, Grace serves up a 16-ounce Prime strip that can be teamed with butter-poached Maine lobster for the ultimate surf-and-turf.
It may be more burger in atmosphere, but Dee Lincoln Steak & Burger Bar ditches the buns for an exemplary 14-ounce Prime strip. Downtown, a 20-ounce Prime bone-in version topped with herb butter at Dallas Chop House is a great way to get a real taste for the city.
It would be a travesty to assume that all the best beef comes only from traditional steakhouses. The beef filet “au poivre” with wok-fired field mushrooms and shallot sauce is delectable and complex, the perfect match for the 360-degree rotating view at Five Sixty by Wolfgang Puck, set high atop Reunion Tower. The menu at HG SPLY CO. features plenty of veggies and good-for-you grains, but the coffee-crusted Delmonico with fried farm egg rivals any steakhouse creation. Celebrity chef Kent Rathbun also puts out a stellar Allen Brothers Prime bone-in filet mignon with McPherson Sangiovese butter at his signature Abacus restaurant. And the atmosphere doesn’t get much more modern and chic than at Hotel ZaZa’s Dragonfly, where a grilled 10-ounce Prime NY Strip comes with bone marrow butter, market mushrooms and a great view of the good and the glamorous cavorting poolside (if you’re lucky).
You’re gonna need a bigger fork.
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Have you tried any of these Dallas steakhouses? Which ones will you be booking when you’re next in town? Share your thoughts with us below.
Written by Steven Lindsey