The search is over for Michigan's Best Steakhouse. Must Have: Classic filet mignon (9-ounce cut of prime beef, $19.99 with Lucky's version of "zip sauce"). Crispy and delicious. Here at Ruth’s Chris, our signature 40-ounce cut makes it a perfect steak to share between two people - perhaps for a picturesque, romantic dinner for two, or during a special occasion like a birthday or Father’s Day. Address: 1308 W Sherman Blvd, Muskegon, MI 49441. By the way, I'm told they have excellent pizza. It's their signature dish. They may be Michigan's Best Brussel Sprouts! Preorder and Pickup; 1313 Erskine St., Detroit, MI 48207 Monday - Friday: 7 AM - 3 PM Saturday: 7:00 AM - 9:00 AM Sunday: CLOSED (Orders must be in by 12:30 PM on Friday for Saturday pickup. USDA CHOICE TOMAHAWK 1.5 inch Cut Approx. The sides were so good, especially the Loaded Mashed Potatoes. “Frenching” means trimming the bone of meat and … You will want the temperature at the grate to be in the 250-275F range. Lower the heat to medium-high and cook the steak 5 minutes, without touching it. Must Have: We sampled a 16-ounce prime filet of ribeye ($26.99), 23-ounce NY Strip ($24.99) and 8-ounce filet ($29.99). Our Experience: We drove out to Bronson on a Saturday afternoon, and we were surprised to see a dinner rush in the early afternoon. 10-1-15: Michigan's Best Steakhouse Top 10. Buy the tenderest Beef - Tomahawk Steak Yearling from Harris Farm Online. Our Experience: A friend recently told me: "Elizabeth and Tom Wahlstrom know how to treat guests." Halfway through, flip it over. Order 24/7 at our online supermarket If you are using a screen reader to navigate the Woolworths website please select the “Accessibility On” switch in accessibility settings. You can also grill your own steak, if you choose. Graze™; our specialty beef range, is 100% Australian, grass-fed and has no added hormones. Keep up with what’s happening at Ruth’s Chris, from exclusive events to new menu items and more. Coles Finest fresh beef is always 100% Australian with no added hormones. But he and fellow certified executive chef Chadd Wellman took us on an incredible adventure that offered a little bit of everything. Remove the tomahawk from the bag and pat dry with paper towel. It's a heck of an operation that has built its success on huge portions, bargain prices and hand-cut meats. Before starting, allow the steak to come up to room temperature. In addition, the restaurant offers up burgers, seafood, poultry and wood-fired pizzas. Address: 948 W Norton Ave, Muskegon, MI 49441. The Moodys own a butcher shop next door, so it's all coming in extremely fresh. m_gallery_type = "photo"; Gallery: 10-1-15: Michigan's Best Steakhouse Top 10. Also, we were impressed with the Long Bone Pork Chop -- Duroc pork, which is often called "the Angus of pork," and that eats like beef. Owner Gene Davis Jr. took a break from his butcher shop, located inside the steakhouse, and came out to sit and talk with us. He has been working at Stillwater since high school, so he knew every aspect of the operation. Steaks are wet aged for 28 days, seasoned with salt and pepper, and seared off in a 1000-degree infrared broiler. Bottomless sides of baked beans, sauteed onions, baked potatoes and fried potatoes are available. Though it's not for everybody, nothing beats hanging out with friends, having great conversation and sipping on a few drinks. Address: 113 S. Front St., Marquette, MI 49855. To know how to cook it, keep scrolling. (Out waitress, Natalie, did a great job taking care of us.) Also, try the Mediciettes appetizer; marinated beef tips topped with Parmesan, Romano, and bearnaise sauce or the truffled mac and cheese, which is prepared with three cheese, truffle oil, and bread crumbs. "I wouldn't do any of them," Davis said. Flip the meat over routinely every few minutes or so on all sides and ends. Address: 6005 Gotfredson Road, Plymouth, MI 48170. This should be done just before you’re about to place the meat on the grill. Chef Lynch also brought out a Baked Lobster Ravioli served with red peppers, onions, breadcrumbs and truffle oil ($29) and a Sausage Tortellini Ala Vodka ($22), just to show the restaurant knows how to do Italian well. Along with a great craft cocktails and a list of about 150 wines, Jake's excels in the kitchen with great steaks, sides and service. Since these particular muscles aren’t utilized as much as others, they are particularly tender and soft. The cattle begin eating grass and are then fed grains such as barley and wheat. Must Have: We loved the Knight Cap sizzler, an 8-ounce cut that comes out on a sizzling pan with two large homemade onion rings and steamed vegetables. Must Have: Ribeye steak ($25), which is the best-selling item, along with the New York strip. Give them a try. Make sure to order the Brussels Ssprouts, which includes pork belly slices that Chef Doebler renders down to use as lardons. Must Have: They offer USDA Prime for every steak, including the impressive 32-ounce Tomahawk steak. When serving this steak with sides such as mashed potatoes or steamed veggies, we suggest that you order about half a pound per person you are serving. m_gallery_title = "10-1-15: Michigan\'s Best Steakhouse Top 10"; You might only get one or two steaks, but it's worth it. Oh, and this won't be your typical steakhouse menu -- so don't expect 8-10 choices. In this post, I will guide you on how to cook a perfect Tomahawk Steak. Our Experience: An excellent tap list, friendly service, great food and a music stage where the legendary Johnny Cash once performed! If you prefer a lighter, more gentle red variety, a Pinot Noir would also be a great fit. At Ruth's Chris, we specialize in the finest, custom-aged, midwestern USDA Prime beef—the highest 2% in quality on the market. Must Have: Try the 6-ounce center cut choice filet mignon served with Gorgonzola mashed potatoes and Cabernet demi glaze sauce ($32). Our Experience: Where else can you go, drive by a farm and possibly see the steak you'll be eating in a couple days? Sometimes a XXXL Porterhouse (40-plus ounces) for $33.99. There is seafood, too, and we enjoyed all of it. Ron, our server, offered us desserts, which looked exceptional. It's the Chop House's most popular shareable side dish; these are hand-sliced potatoes that are expertly stacked (about a mile high) and cooked in cream with shallots and cheese. It takes a member of the kitchen staff 45 minutes to slice the potatoes for 12 orders. They sure do. It's old school, and that's a good thing. Cowboy Tomahawk Steak Cooking Guidelines Let hundreds of years of butchering tradition be your secret weapon in the kitchen! I just wish there were more steaks on the menu. First, we loved the seasoning of salt, pepper, rosemary and a few secrets on our steaks. Must Have: All the steaks were of high quality, but the Cajun Tenderloin Tips are to die for. (Ask if they have beef heart on the menu. Heat an outdoor grill to highest heat. Or the top seller -- the signature Seasoned Ribeye, a broiled 16 oz. Due to its size, be sure to cover in foil and rest the steak for at least 10-15 minutes. © 2021 Advance Local Media LLC. First, it has celebrity chef Michael Symon's name on it, and second, it has been named on other "best of" lists. But we tried the American Wagyu ribeye steak, as recommended by our server. We might suggest a young Cabernet Sauvignon, or one that is equally agreeable through its maturity like a wine from Napa’s Caymus Vineyards. Yes, "the taps." This steak’s hatchet-like appearance is what gave this cut the name “tomahawk.” These Tomahawks are as impressive as they are delicious. Note to readers: if you purchase something through one of our affiliate links we may earn a commission. Now, let's get to our Top 10 List, as well as a few other awards: Our Experience: When a chophouse allows diners to come in with their ski gear, well, you know that it's not your normal "fine dining" experience. Owner Paul Barrera and his son P.J. A tomahawk is a monster ribeye steak in which the entire rib bone is left intact and French trimmed, creating a dramatic presentation that resembles a hatchet, or tomahawk. Must Have: I recommend the choice cut Ribeye ($30), or, if you're daring, the Lumberjack, a 42-ounce top sirloin ($60). Also, in additon to a big selection of appetizers, entrees, salads, seafood, pasta, sandwiches and more the Esgargot is a garlic lover's dream (The mushroom caps are oozing with garlic butter and served with homemade garlic toast. You will discover our Butcher Block is a cut above the rest, by offering an old world butchery experience that is truly a rare craft. You will never forget your first Tomahawk! m_gallery_permalink = "http://photos.mlive.com/8002029/gallery/10-1-15_michigans_best_steakho/index.html"; The menu is ambitious, which means everyone is working hard to make this a true fine dining experience. m_gallery_pagetype = "embed"; Our Experience: The former Delta Hotel owned by Becky and Don Moody is a restaurant to watch. We can honestly say it lived up to the hype. If you want a lively Friday night with a lot of activity, this is the place to hang out. The steaks, all Prime and Choice cuts, were unbelievable. Our Experience: The popular eatery near Lansing is the second location for the Brighton-based Stillwater Grill. Everything was great, as the Chop House only serves USDA Prime, which is the top 2 percent of all beef in the United States. Seal the tomahawk in an individual vacuum-sealed bag and place in the water bath with the lid down. None of their steaks are over $28.99. I show how to grill a Tomahawk Steak Caveman Style directly on hot coals. There are a few things which you need to keep in mind to cook this steak to perfection. It's definitely worth the drive. Address: 670 W Chicago Road, Bronson, MI 49028. Must Have: The hand-cut 18-ounce New York Strip ($35.99), flavored with a special house seasoning. 24 oz $49.75. He uses maple wood as his heat source, and you can see him at work in the open kitchen behind the taps. Also, make sure to try the Bread Pudding, make it from scratch with apples, raisins, spiced pecans and caramel. Address: 624 Ludington St #501, Escanaba, MI 49829. A Tomahawk Steak is a gorgeous piece of meat, but it can be a little intimidating to cook. While some people choose to oven-roast the tomahawk due to its size, grilling on a barbecue is widely considered to be the best method. We were impressed with our server, John Wilson, who explained the menu, explaining that they offer grain-fed USDA prime beef, a world class wine list and even encouraged us to try some new things. cut of prime rib with a special seasoning ($33.99). For me, it's a true hidden gem: Great family recipes, family artwork and photos on the wall, and a menu that rivals some of the better known steakhouses. We were impressed with the overall operation led by Louis Poulos and his brother Peter. In a heavy skillet or oven-proof pan, heat the 2 tablespoons olive oil over high heat until it's just starting to smoke. The 48 oz. If it is frozen, place it in the refrigerator 2-3 days in advance to let it steadily thaw. Tomahawk ranges from 2-2.25 inches thick. Then slice, serve, and enjoy! Our Experience: The father-and-son team of Leo and Greg Farhat have brought new life into a restaurant that has a long history as a gathering place for local movers and shakers, as well as state politicians. Our Experience: We were fortunate to check out two of owner Lucky Vasilakis' five restaurants -- one in Fenton (which won the Genesee County Poll) and the Bay City location. Get the top, bottom, and all the sides. We also can't recommend enough the calamari -- thick slices of squid steak, tossed it in garlic, onions, peppers, oil and some flavor-packed  buttery, sweet sauce. Nearly every seat of the restaurant was filled. Our Experience: Owner Jerry Costanza and his family have been in the restaurant business for a long time, including the past 17 years with La Bistecca. We also loved the 16-ounce Kansas City style American Wagyu beef, which is dry-aged with Himalayan salt. Barrera have built an excellent restaurant (opening in 2006) in a building that is 149 years old. Each Tomahawk Ribeye Steak is an impressive 38 ounces … The other main distinction is size. Our Experience: We visited on "T-Bone Tuesday" (16-ounce T-Bone with a potato and salad, all for $15.99), and it was packed at lunch time. But we passed on it. m_gallery_blog_id = "8002029"; The Maple Grille is a farm-to-table restaurant that is quickly becoming a favorite destination among diners throughout Michigan. If you choose, you can fully wrap things up with a dash of salt and some butter. Season steaks generously with salt (and pepper as desired). Must Have: The New York strip ($13.99) has a great flavor, thanks to chef head chef John Savage, who wouldn't tell me what's in his seasoning. Address: 190 Monroe Ave NW, Grand Rapids, MI 49503. I have mentioned some of the recipes in this article so that every time you make a tomahawk steak, you nail it. But co-owners Joe Guthrie, who has worked in country clubs for 17 years, and Keith Lynch, the executive chef, are no strangers to creative menus, quality steaks and exquisite presentations. It opened in 2000. (Let's see how long that lasts!). Let the steaks rest for 10-15 minutes. Chef Marty Yant has created a unique experience of quality food, creative sides and one heck of a margarita. Must Have: The 16-ounce bone-in ribeye is a favorite among customers and is char-grilled to order and comes with the Chef's potato, vegetable and soup or salad for $27. The menu features 21-day dry-aged U.S.D.A. Seriously. Just for fun you can also test our stomach with three different eating challenges. I was able to snag a bite or two from my friend, Dianna Stampfler, who wasn't shy about eating off the bone. That's an impressive start. He is buying his steak and pork week-by-week and setting the menu accordingly. Begin by liberally seasoning the steak with salt. Our trip to Marquette was well worth it when we sat down to meet owner/certified executive chef Tom Wahlstrom. These gorgeous, long-bone Wagyu Cowboy chops speak to the purity, simplicity, and unapologetic indulgence of the Old World. Usually ships within 6 to 10 days. Due to its thickness, make sure to cover all sides with a healthy amount. Their success comes from a large menu, wine list and tasty steaks. The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. I suggest the Jalapeno Poppers -- easily the best I have ever had. His late father Ray Knight purchased a market in 1952, eventually converting it to a meat market. It is so tender you can cut easily with a fork ($14). Our same day delivery service is the best in Sydney.

Sure to provide a jaw dropping experience, this long-bone Tomahawk steak is one of the most visually impressive cuts you can find. steak ranges in thickness from 1.25 inches to 1.5 inches. But I L-O-V-E-D the Cheddar Au Gratin Potatoes. For all liquor orders processed, Woolworths Group is acting as an agent on behalf of Endeavour Group Limited (ABN 77 159 767 843). Address: 322 S. Main St., Ann Arbor, MI 48104. It certainly makes for an enticing point of discussion at the dinner table. Our Experience: We stopped at Bowdie's on a Friday night, and owners Scott and Lisa Bowdish were kind enough to share their story with us. Oh, and make sure to try the creamy spinach. We're glad we did. And if the steak is over-cooked or under- cooked, there is no one to blame but yourself. Must Have: All the steaks were fine, but we really enjoyed the Prime Rib (standard 12-ounce cut $28). They are aged between 30-35 days and have a long exposed bone extending 8″-9″ off of the end of the steak. Our Experience: Executive Chef Brent Courson set the tone immediately when he delivered the popular seafood platter -- with lump blue crab meat, Maine lobster, jumbo Gulf shrimp and oysters on the half shell -- as an appetizer. A thinner steak will cook more quickly than a thick steak or a bone-in steak like the T-bone. Everything we tried was exceptional. He oversees "Michigan's Best" and also writes about travel, food and "All Things Michigan." Registration on or use of this site constitutes acceptance of our User Agreement, Privacy Policy and Cookie Statement, and Your California Privacy Rights (each updated 1/1/21). Browse our suite of goods in Steaks! m_gallery_creation_date = "Wednesday, September 30, 2015, 8:15 PM"; Also, I loved the chicken wings, which were cooked in their hickory smoker. Address: 11501 N Meridian Road, Pleasant Lake, MI 49272, Our Experience: Another hidden gem, O's is the kind of place that is worth the drive on any day of the week. Let the steak slowly grill for an hour and then check the internal temperature. Like the Ann Arbor location, the Chop House offers a separate La Dolce Vita dessert and cigar lounge. Address: 100 S Hamilton St, Saginaw, MI 48602, Karl's Cabin Restaurant and Bar, Plymouth. ), Address: 13105 Gratiot Rd, Hemlock, MI 48626. Must Have: The coal-smoked, 18-ounce Hickory ribeye ($45.95) on a Himalayan salt plate that keeps it warm; or the Bone-in Tenderloin Filet ($57.95), a unique cut found in two per steer. Preheat oven to 375 degrees. I especially enjoyed the 20-ounce bone-in Cowboy, USDA Prime ribeye steak, seasoned with a little salt and pepper. Vernales has been open for about a year, which may make this pick a bit surprising for some. It is also the main muscle used in T-bone and Porterhouse steaks. Our 32oz. Our Experience: You have to love a place who's Twitter handle is @StrongDrinks! Address: Various locations (Bay City, Fenton, Davison, Lapeer, Clio and Imlay City). I want to return soon to check out the piano bar, which has a painting of "Old Blue Eyes" behind the piano built into a bar top. I make no bones about it, these steaks are easy to cook if you follow these instructions and you'll be the steak master in your neighborhood for years to come! A full-bodied, moderately robust wine like a Cabernet Sauvignon is recommended for such a highly marbled steak. I was impressed with the beer, too. This gives the heat from the bone enough time to spread back through the meat - adding to its signature flavor and mouthfeel. Must Have: The 16-ounce, bone-in Natural Ribeye, cooked rare, was a favorite. Yes, it's pricey, but you only get the best every time you are there. Somehow, I managed to travel to 25 steakhouses -- as nominated and voted on by many of you -- and lived to tell about it. What's not to love about Karl's? You can prepare a steak any way you want, but there’s only one best way to cook a tomahawk steak. They had visited Saugatuck as vacationers, and soon found themselves buying a home and then this restaurant, which features great food and a lively atmosphere. He took time to meet us at each restaurant, where he was able to show his version of a steakhouse, which is all about variety and a "never-leave-hungry" philosophy. Must Have: Anything, of course. (Step back a bit since it will smoke and spatter.) We met Niki Hoard, who owns the restaurant with her mom JoAnn Kehoe (since 1998) and Kevin Wischmeyer, who bought into the business in 2006 with his brother Korey. Cole’s Chop House is a “Classic American Steakhouse” located in historic downtown Napa. As a preventive measure, I'm on a strict diet of oatmeal for breakfast, salad for lunch and something sensible for dinner. On a gas grill you would have one burner on Medium and the rest turned off. Take the steak out of the refrigerator 30 minutes prior to cooking t Growers adhere to high standards where cattle are free to roam and are not fed grain at all. “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle. The butcher leaves the large rib bone attached, protruding between 10 and 20 inches from the steak. They offer quality food at decent prices, as well as great variety. Once the steaks are cooked, let them rest before serving. They also all-you-can tacos for $6 on Thursdays. And it does. Proceed to slice the meat against the grain to your desired level of thickness. You are the chef here, too, and you get to cut as you go and grill your steaks a little at a time. Heat a large cast iron pan over a super high heat, add vegetable oil and butter and when the butter begins to brown, add the steak. Email him at gonzo@mlive.com or follow him on Twitter, Facebook or Google+. I can't rave about this place enough. We had an excellent time with manager Scott Kolpacki, who gave us a brief tour of the kitchen and restaurant, and then gave us a little history. I only gained three pounds on the 11-day trip, but I have yet to check my cholesterol. At Ruth’s Chris, our chefs are expertly trained to hand-select each tomahawk to order, depending upon how rare or how done each guest prefers theirs to be prepared. Woolworths Online supports the Responsible Service of Alcohol. His dad is a home brewer, and they're making some mighty fine beer. Address: 1128 Washington Blvd., Detroit, MI 48226. Obviously, the easiest to spot is the extended bone, which gives the tomahawk its impressive, instantly recognizable, eye-opening presentation. The Chop House, which opened in 1998, is considered the top restaurant owned and run by Ann-Arbor based Mainstreet Ventures, which operates 18 restaurants across five states. The Bowdishes have a magical place with a great patio and great service. 1. Priced at $39.95, it's definitely worth it. Other suitable alternatives to a Cabernet would be a Zinfandel or a nice Malbec from Chile or Argentina. USDA Choice Tomahawk Steak 1.5 inch Cut Approx. Subscribe to MLive.com. These are serious Ribeyes for the serious steak lover. A sophisticated, upscale variety - a properly cooked and presented tomahawk is truly a sight to behold, and will have your mouth watering while delighting your taste buds.

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