But if you’re in the mood for UDSA Prime steak, we suggest you go for the Big Steak, a New York strip loin carved tableside and available for two (two pounds) to five (four pounds) guests. The best steakhouse in Connecticut is tucked away inside the gleaming and expansive Foxwoods Resort Casino.
Find more details on Gibson’s Bar & Steakhouse here. Elmo is like stepping back in time — to 1902, to be exact.Huge corn-fed steaks are grilled over an open flame, with bestsellers including a 20-ounce buffalo ribeye and an 18-ounce prime rib.Other options include three sizes of ribeye, two sizes of New York strip, and three sizes of filet. An Arkansas gem, Riverfront may not look like much (it’s tucked in next to a Benihana inside a hotel), but don’t be fooled: The steaks here are USDA Prime and darn good.The saloon-style décor hasn’t changed save for a '90s-era expansion, and neither has the menu: There’s a wide selection of wet-aged steaks and chops, a classic shrimp cocktail with sinus-clearing cocktail sauce and saltines, a wedge salad, and a loaded baked potato, all served with the professionalism you’d expect from a place that’s been doing it for more than 100 years (one waiter has been on-staff since 1976). Elmo is steakhouse-meets-comfort food, an inviting place where time really stands still.However, that commitment to keeping the past alive doesn’t mean that quality suffers; the menu proudly displays the names of 17 local sources for the food served. Picture in your mind your idea of a restaurant called The Big Steer in Altoona, Iowa, and we bet you’ll come pretty close to what this place actually is, starting with a giant painted cow advertising its Sunday brunch and dinner specials and sign in the front window hawking “Iowa’s Finest Prime Rib.” The interior is charmingly dated, but you don’t come here for the décor; you come here for the Iowa beef.As for the steaks, they’re USDA Prime, and though you may have some trouble choosing between a grilled smoked sirloin, a char-grilled filet mignon, and their signature rock salt roasted prime rib (available in three sizes), you’ll definitely go home happy.Find more details on Simon & Seafort’s Saloon & Grill here.Aside from Kansas City strip, ribeye, top sirloin, prime rib, porterhouse, and filet, country fried steaks, pork ribs, and burgers are also favorites. When restaurateur Brian Mc Carty realized that nowhere in the Lexington area could he get a steak as good as the USDA Prime ones he’d eaten in Chicago, he decided to singlehandedly change that.Today Malone’s is one of the city’s best restaurants, and they’re even selling their own line of steaks (purchased from those same Chicago butchers) online.The traditional red leather booths and bucolic paintings have given way to a cool white interior by rationalist architect Richard Meier and a series of pieces by conceptual artist John Baldessari.In place of iceberg wedges and grilled swordfish, look for warm veal tongue with baby artichokes and roast Maine lobster with black truffle sabayon. Not the usual four or five choices, but a total of 17 cuts and places of origin, from Australian filet mignon to Illinois bone-in New York sirloin to genuine Japanese Wagyu ribeye from Miyazaki Prefecture.