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. m_gallery_pagetype = "embed"; The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. Lower the heat to medium-high and cook the steak 5 minutes, without touching it. It is so tender you can cut easily with a fork ($14). Community Rules apply to all content you upload or otherwise submit to this site. Our Experience: The popular eatery near Lansing is the second location for the Brighton-based Stillwater Grill. Oh, and make sure to try the creamy spinach. We were impressed with the overall operation led by Louis Poulos and his brother Peter. 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. Nearly every seat of the restaurant was filled. 10-1-15: Michigan's Best Steakhouse Top 10. We're glad we did. Address: 1308 W Sherman Blvd, Muskegon, MI 49441. Must Have: The 24-ounce Piedmontese Cowboy Ribeye ($59) is pretty darn perfect; in fact La Bistecca uses only Piedmontese, a lean but flavorful beef. A highly marbled, exquisitely tender and flavorful steak, the tomahawk is primarily taken from the longissimus (Latin for “longest one”) dorsi, or loin, of the steer. This allows for a melt-in-your-mouth flavor, and always a warm bite. Due to its size, be sure to cover in foil and rest the steak for at least 10-15 minutes. I just wish there were more steaks on the menu. Owner Josh Schaeding is passionate about purchasing fresh, local meat that is never frozen. 1. Now you can truly get going. Address: 123 E Midland St, Auburn, MI 48611. Yes, they have been serving beer and steaks for more than a decade, but the recent addition of a Mongolian BBQ, as well as the culinary addition of Ann Arbor Chef Marcus Melendez, who moved to Escanaba with his wife Mary Ann, makes this a spot for locals, and for foodies. 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. His late father Ray Knight purchased a market in 1952, eventually converting it to a meat market. Yes, the prices are very reasonable. Due to its thickness, make sure to cover all sides with a healthy amount. Buy the tenderest Beef - Tomahawk Steak Yearling from Harris Farm Online. His wife was out of town. Coles Finest fresh beef is always 100% Australian with no added hormones. I have mentioned some of the recipes in this article so that every time you make a tomahawk steak, you nail it. The cattle begin eating grass and are then fed grains such as barley and wheat. This gives the steak its signature flavor and unique look, which resembles a Native American tomahawk axe (hence the name). Get the top, bottom, and all the sides. Let the steaks rest for 10-15 minutes. It's a heck of an operation that has built its success on huge portions, bargain prices and hand-cut meats. A Tomahawk Steak is really just a bone-in Ribeye, taken from the rib section of the steer. The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The menu is ambitious, which means everyone is working hard to make this a true fine dining experience. 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. Must Have: The hand-cut 18-ounce New York Strip ($35.99), flavored with a special house seasoning. Before starting, allow the steak to come up to room temperature. He uses maple wood as his heat source, and you can see him at work in the open kitchen behind the taps. I only gained three pounds on the 11-day trip, but I have yet to check my cholesterol. Cowboy Tomahawk Steak Cooking Guidelines Let hundreds of years of butchering tradition be your secret weapon in the kitchen! I show how to grill a Tomahawk Steak Caveman Style directly on hot coals. Our Experience: We drove out to Bronson on a Saturday afternoon, and we were surprised to see a dinner rush in the early afternoon. And the heavenly Brussels sprouts and walnuts ($10). But we tried the American Wagyu ribeye steak, as recommended by our server. In 2014, Chop House Grand Rapids was named as one of the 100 best steakhouses in America by the online reservation company Open Table. Place the steak on the cool side of the grill (away from the heat) and close the lid. m_gallery_permalink = "http://photos.mlive.com/8002029/gallery/10-1-15_michigans_best_steakho/index.html"; 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. Our Experience: Speaking of a one-of-a-kind experience, owner Lonny Morganroth and son, Branden, led us through the "black rock" experience, which features a volcanic rock (at 750 degrees) that cooks the steak right at your table. Must Have: All the steaks were of high quality, but the Cajun Tenderloin Tips are to die for. Named after a single-handed axe, this 34 oz cowboy ribeye is deliciously marbled and perfect for the most special occasions. This steak’s hatchet-like appearance is what gave this cut the name “tomahawk.” These Tomahawks are as impressive as they are delicious. It certainly makes for an enticing point of discussion at the dinner table. USDA CHOICE TOMAHAWK 1.5 inch Cut Approx. They are aged between 30-35 days and have a long exposed bone extending 8″-9″ off of the end of the steak. That explains all you need to know about this Ann Arbor institution. Rest, slice, and enjoy! I can't rave about this place enough. The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. 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. But he and fellow certified executive chef Chadd Wellman took us on an incredible adventure that offered a little bit of everything. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local. The Bowdishes have a magical place with a great patio and great service. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. John Gonzalez is a statewide entertainment writer for MLive.com. 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. They offer quality food at decent prices, as well as great variety. (By the way, grillmasters are on hand to help guide you. Our Experience: Owned by Mainstreet Ventures, the same owners as the Ann Arbor Chop House, this Grand Rapids location is no slouch in terms of fine dining, cuisine and service. Steaks are wet aged for 28 days, seasoned with salt and pepper, and seared off in a 1000-degree infrared broiler. To the right is your usual bone-in ribeye — just as delicious, just not as flashy. By the way, I'm told they have excellent pizza. 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. Then slice, serve, and enjoy! Our Experience: Owner Nick Boudjalis started here as a bartender in 1985 and today owns a restaurant that is a staple to steak fans in all of Northern Michigan. It will serve more than two. 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. Basically, their goal was to open a restaurant that "let's us eat like we do at home." I suggest the Jalapeno Poppers -- easily the best I have ever had. 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. Season steaks generously with salt (and pepper as desired). It takes a member of the kitchen staff 45 minutes to slice the potatoes for 12 orders. Really, it will be a perfect steak every time.) Like the Ann Arbor location, the Chop House offers a separate La Dolce Vita dessert and cigar lounge. Cole’s Chop House is a “Classic American Steakhouse” located in historic downtown Napa. If you choose, you can fully wrap things up with a dash of salt and some butter. m_gallery_json = "https://blog.mlive.com/photogallery/8002029/18873377.json"; In a heavy skillet or oven-proof pan, heat the 2 tablespoons olive oil over high heat until it's just starting to smoke. It can also be referred to as a “tomahawk chop,” “bone-in ribeye,” and “cote du boeuf.”. I can't wait to return. The steaks, all Prime and Choice cuts, were unbelievable. At Ruth's Chris, we specialize in the finest, custom-aged, midwestern USDA Prime beef—the highest 2% in quality on the market. 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. Our Experience: How about a "grill house" experience with a ghost! If it is frozen, place it in the refrigerator 2-3 days in advance to let it steadily thaw. When cooked, this wealth of intramuscular fat combines with the elements released from the large bone to give its sweet, rich flavor and buttery, melt-in-your-mouth texture. Must Have: Ribeye steak ($25), which is the best-selling item, along with the New York strip. $149.99. Lay the tomahawk steak into the skillet and sear 1 minute. Must Have: All the steaks were fine, but we really enjoyed the Prime Rib (standard 12-ounce cut $28). Oh, and for dessert don't forget the Volcano, which is five scoops of ice cream, a brownie, a marshmallow, and a waffle cone. Husband-and-wife owners Dan and Marcia Wagner have created a one-of-a-kind experience. We are proud to offer a diverse selection of grass-fed USDA High Choice to Prime Beef cuts. 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. Must Have: Classic filet mignon (9-ounce cut of prime beef, $19.99 with Lucky's version of "zip sauce"). Friendly faces, a great tap list and a menu that won't break the bank. Owners Rick and Terri Zdanowitz have put together a great menu to go along with exceptional service and quality. He is buying his steak and pork week-by-week and setting the menu accordingly. We might suggest a young Cabernet Sauvignon, or one that is equally agreeable through its maturity like a wine from Napa’s Caymus Vineyards. Must Have: Try the 6-ounce center cut choice filet mignon served with Gorgonzola mashed potatoes and Cabernet demi glaze sauce ($32). 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. Yes, it's pricey, but you only get the best every time you are there. The Moodys own a butcher shop next door, so it's all coming in extremely fresh. Must Have: Bill's has a fairly extensive menu with lots of options, but if you dare, try the XXL Porterhouse (32-ounce) for a mere $28.99. I expect all my Michigan beer friends to visit soon. (Ask if they have beef heart on the menu. You will want the temperature at the grate to be in the 250-275F range. We steak our reputation on quality and service and are able to provide cut-to-order and special order services. Our same day delivery service is the best in Sydney. Both were excellent, cooked medium, very tender and full of flavor. Of two muscles outside of the spine for Knight 's restaurants the extended bone, which is with. Hamilton St, Saugatuck, Michigan 49453 wood as his heat source, and share! 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