There are so many steakhouses in the world. Deciphering which ones are the best is almost impossible since it is pretty much based on consumers preferences. However, many writers and food bloggers can all agree on a fairly standard top ten or fifteen steakhouses that are the best in the world. We took a few of these restaurants from their lists to showcase their skills and signature dishes. Not all of them use the same type of beef or even the same cooking method. But what they do share in common is serving some of the best steak you will ever eat in your lifetime.
Goodman Steakhouse, London
The chef of this famous steakhouse opened his first restaurant in New York and then expanded to London. The steakhouse is loved by the locals and tourists alike with its “Old World” take on a traditional steakhouse. The restaurant is able to dry age their beef on site and uses wood fire grills to cook all of their entrees. This location is known for their succent ribeye steaks loved by everyone.
Fire Door, Sydney
This critically acclaimed restaurant has been named the best in the world several times by food critics alike. The steakhouse is operated by chef Lennox Hastie whom takes pride in his daily changing menu offered to all patrons. Everything in the restaurant is cooked with wood fire grills and ovens with little to no new age technology. The menu is ever changing and is based on the availability of products in the area. The menu features only local and organic farm fresh vegetables and meats that are seasonal. They take pride in showcasing what Australia has to offer the world.
Don Julio, Buenos Aires
South America is known for its asado which is always cooked over an open flame grill. At Don Julio, chef Pepe Soleto offers only the best of the best quality cuts of meat. The dry age and prepare all steaks in house and use only seasonal ingredients to accompany all their dishes. All of the beef that is consumed at the steakhouse is grass-fed Aberdeen Angus and Hereford cattle raised in the vast countryside outside Buenos Aires. They also offer a wide array of delicious wines from South America to elevate any meal.
Porter House, New York
Chef Michael Lomanaco, a New York Native, is in control of the menu and all the delectable entrees that come out of this favored local restaurant. The only use USDA Prime cuts of beef as well as dry age angus beef. The menu ranges from large cowboy ribeye steaks to tender and juicy New York strips. They also have a wide variety of other types of poultry and wild game meats on the menu.
World famous and renowned chef Wolfgang Puck owns and operates this Asian inspired steakhouse. The restaurant is his first restaurant in this area but has been named one of the best steakhouses in the world. The steakhouse makes everything from scratch daily and only uses the highest quality ingredients the world has to offer. The menu is actually very extensive and covers a wide array of meats, poultry, sides and delicious sauces. They use many different cuts of beef ranging from Australian and American Wagyu beef, USDA Prime dry Angus Beef and Japanese pure bred Wagyu beef.
Gibson’s Bar and Steakhouse, Chicago
This Italian restaurant has been one of the leading steakhouses in the country since 1989. Chef Jose Sosa and his team take pride in their consistency and attention to detail with every plate that leaves the kitchen. They use a wide variety of meats and vegetables that are either from local farms or sourced from the farthest regions of the world. Some of the cuts of beef include USDA Angus beef, Miyazaki & Kagawa beef from Japan, Carrara 640 Wagyu and Australian grass-fed Angus beef. This steakhouse is truly an American staple and one of the best reasons to visit Chicago.
As these are only a few of the best steakhouses in the world, there are so many others that may be even better in fact. The key to a great steakhouse is not only the types of ingredients they use but how they treat and use those ingredients. As long as the chef and their team are able to come up with delicious meal concepts that are always changing then they will remain at the top of their field. The ingredients used need to be treated with respect when cooking them and above all else, keep all the entrees consistent.