The Great Steaks of DFW

There are few things more synonymous with Dallas-Fort Worth than steak. And besides the Dallas Cowboys, there are few things that North Texans are more passionate about. This bodes well for the ravenous meat eater, as DFW is a hotbed for some of the best steaks in the country. Some are tried-and-true traditional cuts, while others are more adventurous. And many more are absurdly large, clocking in at 2 pounds or more. No matter how you like your steak, you’re sure to find plenty of good ones in and around DFW, but with so many to choose from, a hungry diner can be quite overwhelmed. So for a steak-eater’s starter kit, we round up a plateful of good ones.

La Bistecca Fiorentina at La Fiorentina
Restaurateur Alberto Lombardi’s latest venture brings rustic Tuscany to Dallas by way of a 100-year-old church-turned-restaurant. The charming scene is worth a visit, but it’s the eponymous steak that’s really leaving an impression on meat-loving patrons. La Bistecca Fiorentina is an aged, center-cut porterhouse that’s simply seasoned with a drizzle of olive oil, a sprig of rosemary and some sea salt. That’s all it takes for this 24-ounce slab of beef to come alive. A side of green vegetables plus white beans with garlic and tomato are modest accoutrements to the brash centerpiece. www.lafiorentinadallas.com, 4501 Cole Ave., 972.528.6170

Filet Mignon at Pappas Bros.
The secret to Pappas Bros. steaks is just that: a secret. What is known is that a 34- to 40-day dry-aging process, longer than the industry standard, is performed in-house. From there, the confidential clamps are put on, leaving diners to wonder contentedly at their awesome steak. The thick and juicy filet mignon is available as an 8-, 10- or 12-ounce cut per your appetite’s preference, and the plate can be adorned with a variety of potatoes, wild mushrooms or truffle steak fries for the truly decadent. Complement the steak with wine from a massive wine list—more than 2,000 bottles. www.pappasbros.com, 10477 Lombardy Lane, 214.366.2000

Tomahawk Chop at Lonesome Dove
Tim Love doesn’t do reserved food. That’s more evident than ever when his 32-ounce tomahawk chop is set before you with a satisfying thud. This massive hunk of meat is like a steak with a bone handle. After aging for 28 days, the rib eye is simply seasoned with salt and pepper and then pan-seared on high heat, which creates a perfect crust and locks in all that juicy flavor. As if that’s not enough, the steak is accompanied by an entire lobster tail and some wild mushroom orzo. Bring a friend, because that’s a lot of food. www.lonesomedovebistro.com, 2406 N. Main St., Fort Worth, 817.740.8810

Long Bone Tomahawk Rib Eye at Del Frisco’s
The steak-as-weapon category is popular these days. This popular dish may be the most flavorful steak on the Del Frisco’s menu, and it’s certainly the largest. The 34-ounce, tomahawk-cut rib eye features a 7- to 10-inch bone protruding from the meat. And speaking of the meat, it’s USDA Prime beef that’s dry-aged for 15 days and then wet-aged until prepared and served. To achieve maximum flavor, it’s broiled to the bone and full of juicy marbling. www.delfriscos.com, 5251 Spring Valley Rd., 972.490.9000

Cote de Boeuf at Bob’s Steak & Chop House
Bob’s beef is already USDA Prime, the top 2 percent of all U.S. beef. But Bob’s takes it a step further and hand-selects only the finest cuts from the batch before aging each steak for 28 days. The restaurant’s signature steak, the Cote de Boeuf, is a 22-ounce, well-marbled rib eye. The meaty centerpiece is joined by Bob’s famous glazed carrot and a side of potatoes for a stick-to-your-ribs, memorable meal. www.bobs-steakandchop.com, 4300 Lemon Ave., 214.528.9446

Buffalo Steak at Al Biernat’s
A favorite of Dallas’ power-lunching elite, Al Biernat’s continues to draw big crowds—for the steak and the service. The North Dakota Buffalo is always a popular menu item, in part because it’s a leaner, healthier option. But it doesn’t skimp on heartiness or flavor—it’s still a big, juicy slab of well-seasoned meat. Grilled vegetables garnish the plate, and a habanero barbecue sauce provides the finishing touch. Don’t be surprised if Al himself stops by your table to say "hi." www.albiernats.com, 4217 Oak Lawn Ave., 214.219.2201

Filet Mignon at Nick and Sam’s
There’s nothing boring about this filet. The restaurant achieves a perfect sear on the outside and lush juiciness on the inside—no bone needed. Though unnecessary, the house steak sauce adds a complementary zing, and sides like grilled asparagus, onion rings and lobster mac and cheese provide solid backup to the main attraction. www.nick-sams.com, 3008 Maple Ave., 214.871.7444

Kevin Gray
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