by Alison Bailin Batz
Chateaubriand for Two
Celebrating its 100th anniversary this year, The Stockyards was Arizona’s first steakhouse, and is still one of the best. This 16-ounce center cut tenderloin, which is served with bearnaise sauce, whiskey peppercorn sauce, and creamed horseradish as well as whipped potatoes, sauteed mushrooms and seasonal vegetables, is among the secrets to its long-standing success. $120. www.stockyardssteakhouse.com.
Grilled Prime Filet Mignon
Different Pointe of View
This melt-in-your mouth filet is a little bit crusty – and that’s a good thing. It’s actually crusted, to be more specific, with heavenly Point Reyes blue cheese, which accentuates the flavor of the meat while also adding dimension and balance. The dish also features roasted fingerling potatoes, a mushroom and pancetta ragout, caramelized shallots and a savory Perigord truffle demi-glace for the ultimate in indulgence. $47. www.differentpointeofview.com.
18-Ounce Bone-In Kansas City Strip
Each of Steak 44’s steaks are cut in-house daily by a master butcher using USDA Prime grade beef and the highest grade Domestic Wagyu. This juicy cut – which can easily be shared – comes from the tenderest section of beef: the short loin. Everything from a fried egg to fois gras can also be added on top for an additional charge. $62. www.steak44.com.
Arizona Cowboy Steak
Phoenix City Grille
This bone-in ribeye is simply grilled before being paired with freshly made salsa fresca as well as a spicy queso fresco, which is a melty cheese sauce. It is also accompanied by a pork and pinto bean chili, which many also use to top the hearty portion. $39. www.phoenixcitygrille.com.
At 48 ounces, this 3-inch head-turner is legitimately a weeks’ worth of meat! Rich and buttery, those who dare finish on their own are inducted to Durant’s “Porterhouse Club,” which began more than 20 years ago. Members earn an engraved brass plate, which is then hung in the famous steakhouse along with fellow members who’ve completed the challenge. $114.95. www.durantsaz.com.
Dry Aged New York Strip Au Poivre
The Capital Grill
This 14-ounce steak is on the spicier side as it is prepared au poivre style using a generous amount of usually coarsely ground black pepper, which is a traditional French preparation. Capital Grill’s take is topped with a cream sauce made using butter, shallots and actual Courvoisier cognac. $49. www.thecapitalgrille.com.
Niman Ranch Sirloin
Blue Hound Kitchen + Cocktails
The 8-ounce Certified Angus beef cut is dry aged for 40 days. It results in exponentially more tenderness as well as enhanced flavor due to the enzyme breakdown that happens during the process. It comes with the guest’s choice of sauce: charred chimichurri, brown butter bearnaise or a barrel-aged house sauce. $35. www.bluehoundkitchen.com
Center-Cut Tenderloin Filet
While several dishes on the Iron Chef winner’s menu change seasonally, this dish is so popular, it remains all year long. The perfectly cut filet is topped with lump Jonah crab, which is more sought-after than lobster, to add to the experience, and then it is paired with haricot vert, buttermilk mashed potatoes and a velvety demi-glace for the ultimate in elevated comfort food. $68. www.tarbells.com.
18 Hour Long Bone Shortrib
Lincoln, a JW Steakhouse
This 22-ounce cut of natural beef is braised at 160 degrees for 18 hours and then warmed in a rich, flavorful broth that is cooked down twice. It is served on the long bone with a pine nut gremolata with fresh herbs and garlic as well as a final drizzle of the broth. $32. www.camelbackinn.com
Char Crusted Filet Mignon
The tender filet with a deep char is topped with both maitre‘d butter, which is a rich compound butter made with butter, parsley, lemon juice, salt and pepper, as well as a crust of gorgonzola for the ultimate in indulgence. It is served with cheddar-infused potatoes and seasonal vegetables. $25.45. www.keegansgrill.com.
Petite Filet Mignon
Province Urban Kitchen + Bar
There is nothing petite about the flavor in this filet! It is grilled using mesquite to elicit a very Southwestern char and served with a roasted tomato broth that brings out every savory element in the dish. Additionally paired with a cauliflower fritter, poblano-infused relish, organic mushrooms and cotija cheese, it is one of the most unique takes on steak in the Valley. $36. www.provincephx.com.
30-Ounce Wagyu Tomahawk Ribeye
J&G Steakhouse at The Phoenician
Perfectly seared inside a 1,100-degree combination grill and oven, this wagyu rib-eye steak is served while still sizzling atop a heated salt block that’s dramatically wheeled to the table and carved-to-order tableside. $130. www.jgsteakhousescottsdale.com.
Steak & Sprouts
This hearty signature dish features a combination of meat and vegetables with a juicy flat iron steak accompanied with Brussels sprouts and sweet potatoes. Its toppings make the dish even richer: crispy onions, herb butter and demi-glaze. $22. www.thevig.us.