Different Pointe of View
Its grilled prime filet mignon is melt-in-your mouth magical. It’s also a bit crusty — and that’s a good thing. It’s actually crusted, to be more specific, with heavenly Point Reyes bleu cheese, which accentuates the flavor of the meat while also adding dimension and balance. The dish also features roasted fingerling potatoes, mushroom and pancetta ragout, caramelized shallots and a savory Perigord truffle demi-glace for the ultimate in indulgence.
Modern Oysterbar Chophouse
Every steak on this menu will rock your world. A favorite, however, has to be the long bone ribeye. This incredibly savory dish, which is meant to be shared is 32 ounces of modern’s most marbled cut for the steak aficionado. It is 40-day dry aged and sliced beautifully off the bone to melt in your mouth.
This wood-fired steak is hand-cut in house, specially aged and served with caramelized shallot butter. Each cut is made-to-order on a rotisserie, so it can be offered in three different cuts: eight-ounce filet mignon, 22-ounce bone-in ribeye, or 16-ounce center-cut New York strip.
Bourbon is one of the few restaurants in Arizona with real A5 Wagyu — and they serve it in a trio. The trio of A5 options features a five-ounce flat iron cut, a 4-ounce pave cut and a 3-ounce cap cut. Most guests opt to add it with the sauce trip for $10 more, which includes béarnaise, peppercorn and chimichurri to complete the experience.
Each of Dominick’s steaks are cut in-house daily by a master butcher using USDA Prime grade beef and the highest-grade Domestic Wagyu. It’s 18-ounce bone-in Kansas City strip — which can easily be shared — comes from the tenderest section of beef: the short loin. Everything from a fried egg to foie gras can also be added on top for an additional charge.
Lincoln, a JW Steakhouse
The 18-hour long bone short rib is one of the most flavorful dishes on its award-winning menu, which says a lot. The 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.
Blue Hound Kitchen +
The downtown Phoenix hotspot’s Niman Ranch sirloin is 8 ounces of heaven. The 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 Béarnaise or a barrel-aged house sauce.
Roka Akor’s Scottsdale locale holds one of only 30 total U.S. licenses to source Kobe Beef directly from the Hyogo Prefecture in Japan. For those who may not know, Kobe Beef is a regional variation of Wagyu, which hails from Hyogo, a Japanese district in the Kansai region of Japan’s main island, Honshu. Its highly recognizable texture and sophisticated flavor makes it one of the world’s most desirable and in-demand meats. Kobe Beef must be bred from a pure lineage of Tajima-Gyu cattle that are born and raised in Hyogo.
T. Cook’s at Royal Palms Resort and Spa
A showstopper, the Snake River Farms American Wagyu striploin combines the highest-grade of American Wagyu with butter-poached Maine lobster risotto, lobster stock and parmesan reggiano. On the side is grilled, local asparagus that is delectably crisp and sweet.
J&G Steakhouse at The
J&G’s 30-Ounce Wagyu tomahawk ribeye is perfectly seared inside a 1,100-degree combination grill and oven. It is served still sizzling atop a heated salt block that’s dramatically wheeled to one’s table and carved-to-order tableside. It is truly as camera-ready for Instagram as it is delicious.
Given it’s the Four Seasons brand, expect the best. On the menu, the C.A.B. filet is certified Angus beef, the best Angus brand available and this perfectly cut filet doesn’t disappoint. With its abundant marbling and skillful preparation by Chef Samantha Sanz, every bite is exceptionally tender, flavorful and juicy. At 8 ounces, you could share, but you won’t want to.