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These six steakhouse chains earned top marks from culinary experts like Gordon Ramsay and Bobby Flay.<\/p>\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/aside>\n\t\t\t\t\t\t<\/p>\n
The chefs take their steaks seriously, as they know firsthand the work that goes into making a steak that deserves to be returned, time and time again: The spices, the cooking method, and of course, getting the temperature perfect every time. High-quality meat that is hand-cut and expertly prepared is one of the best things about fine dining at a steakhouse, but which ones are the best? Here are six steakhouses recommended by professional chefs, who can’t get enough of the delicious food, drinks, and atmosphere.<\/p>\n
Cote Korean Steakhouse<\/span><\/h2>\ncotekoreansteakhouse\/Instagram<\/span><\/figcaption><\/figure>\nChef Gordon Ramsay raves about Cote Korean Steakhouse in NYC, talking about the delicious beef and saying the restaurant’s Michelin star is well-deserved. The chain has locations in Singapore, Miami and Las Vegas. “COTE is the perfect mix of Korean BBQ and a classic New York steakhouse – classy but still fun and energetic,” says one diner.6254a4d1642c605c54bf1cab17d50f1e<\/span><\/p>\nKeens Steakhouse NYC<\/span><\/h2>\nkeenssteakhouse\/Instagram<\/span><\/figcaption><\/figure>\nKeens Steakhouse in NYC is a favorite place of Chef TJ Lynch, and was one of the late Anthony Bourdain’s favorite places. “You really can’t do better or more authentic than Keens, a throwback to the old-school world of beefsteak gangs, political power built on beef, bloody aprons, and smoke-filled rooms,” Bourdain said in an episode of No Reservations.<\/p>\n
Wolfgang’s Steakhouse<\/span><\/h2>\nwolfgangssteakhouse\/Instagram<\/span><\/figcaption><\/figure>\nBobby Flay loves Wolfgang’s Steakhouse in NYC, and always orders a Porterhouse. “You hear the juices of the meat bubbling off the side of the plate, and then you have the sauteed spinach and potatoes – it all works well together,” says Flay. \u201cIt’s serious food – like one of my favorite meals.<\/p>\n\n6 Chain Restaurants Where The Steak Is Actually Cut By Hand In House<\/span><\/p>\n<\/aside>\nChicago Cut Steakhouse<\/span><\/h2>\nChicago Cut Steakhouse \/ Facebook<\/span><\/figcaption><\/figure>\nChef Robert Irvine has high praise for Chicago Cut Steakhouse. “A great steakhouse experience is part food, part atmosphere,” he told Tasting Table. “And yes, of course, I can only recommend places with good food, but the dark, cozy, old-world atmosphere at Chicago Cut will warm your heart, make you want to take three hours to eat, and ultimately stay with you long after your meal is over.”<\/p>\n
Meat Bazaar by Jos\u00e9 Andr\u00e9s<\/span><\/h2>\nbazaarbyjose\/Instagram<\/span><\/figcaption><\/figure>\nChef Thomas Keller recommended Bazaar Meat by Jos\u00e9 Andr\u00e9s in Las Vegas. “When I say Bazaar Meat \ud83e\udd69 is better than EVER, I know that’s a bold statement,” said chef Lorraine Blanco Moss. “It has been called one of the best restaurants in America. It has served and impressed some of the world’s greatest chefs – from Chef Thomas Keller to the pioneer of modern cuisine, Ferran Adria, and the chef of the century, Joel Robuchon.”<\/p>\n
Bourbon Steak<\/span><\/h2>\nbourbonsteakdc\/Instagram<\/span><\/figcaption><\/figure>\nChef Ina Garten says the cheeseburger at Bourbon Steak in Washington DC is the best she’s ever had. “I had it this afternoon: It was at the Four Seasons. Is it called Bourbon Steak? Oh my god,” she said. “Chef Garten just declared us the best cheeseburger he’s ever had \u2014 what a compliment,” executive chef Quentin Welch told Eater. “As someone who has been passionate about his work for a long time, it is truly humbling to know that we have had a lasting impact on him.”<\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"
These six steakhouse chains earned top marks from culinary experts like Gordon Ramsay and Bobby Flay. The chefs take their steaks seriously, as they know firsthand the work that goes into making a steak that deserves to be returned, time and time again: The spices, the cooking method, and of course, getting the temperature perfect […]<\/p>\n","protected":false},"author":1,"featured_media":2480,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":{"0":"post-2479","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-nutrition-healthy-eating"},"_links":{"self":[{"href":"https:\/\/www.wiki-living.com\/index.php\/wp-json\/wp\/v2\/posts\/2479","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wiki-living.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wiki-living.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wiki-living.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wiki-living.com\/index.php\/wp-json\/wp\/v2\/comments?post=2479"}],"version-history":[{"count":1,"href":"https:\/\/www.wiki-living.com\/index.php\/wp-json\/wp\/v2\/posts\/2479\/revisions"}],"predecessor-version":[{"id":2481,"href":"https:\/\/www.wiki-living.com\/index.php\/wp-json\/wp\/v2\/posts\/2479\/revisions\/2481"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wiki-living.com\/index.php\/wp-json\/wp\/v2\/media\/2480"}],"wp:attachment":[{"href":"https:\/\/www.wiki-living.com\/index.php\/wp-json\/wp\/v2\/media?parent=2479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wiki-living.com\/index.php\/wp-json\/wp\/v2\/categories?post=2479"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wiki-living.com\/index.php\/wp-json\/wp\/v2\/tags?post=2479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}