If you're not in the mood for a filet, the tenderloin steak sandwich is worth checking out.
'steak' on Serious Eats
Last Friday, I feasted on a 28-day Piemontese dry-aged ribeye at Eataly's La Carne, and there is no question that it deserves to be included on any list of the best steaks in Chicago, even if it doesn't look or taste like any other steak in town.
Steakhouses are strange places, and I felt odd every single time I stepped in one. Many of you seem to feel the same way. The number one question I got about the steak feature was this: What are steakhouses like?
All you need is steak with a couple of cebollitas (grilled green onions), which seems to be what all these steak combinations come down to.
Chicago has some really nice new butcher shops, but they lack the neighborhood atmosphere (and friendly prices) that a place like Joseph's Finest Meats in the northwest neighborhood of Dunning brings. As soon as you step inside and grab your ticket, you're greeted with a hello. The sweet sound of saw blades in use is the only music.
Want to see how the best steaks in Chicago are dry-aged? Chef Rick Gresh gives us a tour of the dry-aging facility at David Burke's Primehouse.
I had a hunch that the many of Chicago's best steaks weren't in steakhouses. So I took a more circuitous route, one that still allowed for a few traditional heavy hitters, but left just as many behind. Here are the results.
Instead of offering a modern interpretation of what a steakhouse could be, Next drew inspiration from the Mad Men era (that's the 50s and 60s for the rest of you). You won't find any deconstructed or overly manipulated dishes on the menu. This is just about pure gluttony and more butter than you could ever dream of.
Ever get menu fright? It's not when you're scared of ordering because nothing looks good, but when you're overwhelmed by the choices and worried you'll make the mistake of ordering the merely great when you want the incredible. That's how I feel every time I visit Frontera Grill.
I found myself nearly trembling with excitement while staring at the gorgeous 40 Day Bone-in Ribeye ($51) at David Burke's. It certainly looked impressive, with a gorgeous browned exterior and meat cooked exactly to medium rare. But it was all the things I couldn't see that truly set this steak apart.
Take a walk on N. Rush St. and see if you can go more than a block without running into an establishment with a massive charred ribeye on its menu. Yet, we've mostly turned our back on this aspect of the Chicago dining scene. We're hoping to change that soon, but first we wanted to get your opinion: what's the best steak in Chicago?
I didn't stop by Owen & Engine with steak on my mind. But I can't remember the last time I enjoyed a steak as completely as the dry-aged ribeye steak here.
[Photographs: Nick Kindelsperger] La Pasadita 1141 N. Ashland Avenue, Chicago IL 60622 (map); 773-278-0384 The Short Order: Oddly beefy grilled steak tacos. Want Fries with That? No sides are needed. Save room for tacos. Want Ketchup? Just bottles and...
[Photograph: Michael Nagrant] I like a steak taco that doesn't look like it's been hacked to death by Edward Scissorhands. But, rather than cutting skirt steak nicely across the grain in reasonably sized slivers, most of the Chicago taquerias...