steak is cut 2″ thick. We are proud to offer a diverse selection of grass-fed USDA High Choice to Prime Beef cuts. There are a few things which you need to keep in mind to cook this steak to perfection. 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. Rest, slice, and enjoy! I was able to snag a bite or two from my friend, Dianna Stampfler, who wasn't shy about eating off the bone. Must Have: The Land and Sea special, which includes a pair of beef tenderloin medallions topped with pan-seared scallops and jumbo shrimp. 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. I suggest the Jalapeno Poppers -- easily the best I have ever had. Smoked tomahawk steaks are a thick, flintstone-like hunk of ribeye with the “handle” still attached and they taste just as awesome as they look right out of the smoker! Address: 322 S. Main St., Ann Arbor, MI 48104. Let the steak slowly grill for an hour and then check the internal temperature. I was impressed with the beer, too. I can't rave about this place enough. Really, it will be a perfect steak every time.) Address: 100 S Hamilton St, Saginaw, MI 48602, Karl's Cabin Restaurant and Bar, Plymouth. 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. From there, we balance our perfected aging process with our special cooking method in 1800-degrees broilers to make the best tasting tomahawk steak in the world. Halfway through, flip it over. Tomahawk ranges from 2-2.25 inches thick. The steak was tender with loads of flavor. The 48 oz. ), Address: 7208 Secor Road, Traverse City, MI 49685. steak ranges in thickness from 1.25 inches to 1.5 inches. Also, try the twice-baked potato, one of the restaurant's most popular side dishes. Due to its thickness, make sure to cover all sides with a healthy amount. 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. Yes, it's pricey, but you only get the best every time you are there. To the right is your usual bone-in ribeye — just as delicious, just not as flashy. Address: 1128 Washington Blvd., Detroit, MI 48226. All rights reserved (About Us). Address: 39405 Plymouth Road, Plymouth, MI 48170. Rather like a big meat lollipop. Now Knight's Market sources all the meat for Knight's restaurants. Our Experience: Our first visit on the trip for Michigan's Best Steakhouse, we were excited to find a bar menu that thinks beyond burgers and fries or deep-fried anything. 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. Lay the tomahawk steak into the skillet and sear 1 minute. In a hot frypan squirt some Queensland nut oil and add a knob of butter allowing the butter to melt … Our Experience: A friend recently told me: "Elizabeth and Tom Wahlstrom know how to treat guests." The steaks comes from Davis Creek Meats in Kalamazoo. None of their steaks are over $28.99. We are blessed to have so many options in our state, and we are fortunate to have many owners and managers, as well as waiters and waitresses, who value their customers. The search is over for Michigan's Best Steakhouse. 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. If you choose, you can fully wrap things up with a dash of salt and some butter. This gives the heat from the bone enough time to spread back through the meat - adding to its signature flavor and mouthfeel. 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. It's definitely worth the drive. 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. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local. I just wish there were more steaks on the menu. 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. Season steaks generously with salt (and pepper as desired). Steaks are typically served on Wednesday nights, so, that's a day to circle on your calendar. 24 oz Pack of 2 4.4 out of 5 stars 21. Must Have: Try the 6-ounce center cut choice filet mignon served with Gorgonzola mashed potatoes and Cabernet demi glaze sauce ($32). This steak’s hatchet-like appearance is what gave this cut the name “tomahawk.” These Tomahawks are as impressive as they are delicious. The Michigan State University team even dines there on Thursday nights. Coles Finest fresh beef is always 100% Australian with no added hormones. Yes, the prices are very reasonable. Browse our suite of goods in Steaks! m_gallery_type = "photo"; Gallery: 10-1-15: Michigan's Best Steakhouse Top 10. 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. These gorgeous, long-bone Wagyu Cowboy chops speak to the purity, simplicity, and unapologetic indulgence of the Old World. Must Have: If it's on the menu, try a 32-ounce Tomahawk ribeye dry-aged steak for two ($79). Take the steak out of the refrigerator 30 minutes prior to cooking t If it is frozen, place it in the refrigerator 2-3 days in advance to let it steadily thaw. This is Bell's special U.P. Our award-winning wine list has a wide variety of bold Cabernets available by the bottle or glass, so feel free to ask one of our servers for a particular recommendation - or test your own taste and select a variety yourself. $149.99. Like the Ann Arbor location, the Chop House offers a separate La Dolce Vita dessert and cigar lounge. “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle. Both locations were spot-on with the steaks, but for some reason I really liked the vibe at the Bay City restaurant. Must Have: All the steaks were of high quality, but the Cajun Tenderloin Tips are to die for. Once the steaks are cooked, let them rest before serving. He has been working at Stillwater since high school, so he knew every aspect of the operation. STEP 4. Address: 4243 Oak Lane Road, Jackson, MI 49203. Our Experience: How about a "grill house" experience with a ghost! In addition, the restaurant offers up burgers, seafood, poultry and wood-fired pizzas. Must Have: They offer USDA Prime for every steak, including the impressive 32-ounce Tomahawk steak. "Some of the best steaks in the world don't have to be smothered in sauce or juice," Lonny said. 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. Please support high-quality journalism. Vernales has been open for about a year, which may make this pick a bit surprising for some. “Frenching” means trimming the bone of meat and … USDA Choice Tomahawk Steak 1.5 inch Cut Approx. Must Have: A 16-ounce, 30-day Dry-Aged Ribeye ($46), topped with preserved lemon, Parmesan, oven-dried tomatoes and a smoked garlic butter. Get the top, bottom, and all the sides. As a preventive measure, I'm on a strict diet of oatmeal for breakfast, salad for lunch and something sensible for dinner. You can prepare a steak any way you want, but there’s only one best way to cook a tomahawk steak. Proceed to slice the meat against the grain to your desired level of thickness. The tomahawk is cut according to the thickness of the rib bone, and is generally about 2 inches thick, while typically weighing between 30 and 45 ounces. The menu is ambitious, which means everyone is working hard to make this a true fine dining experience. On a gas grill you would have one burner on Medium and the rest turned off. 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). Our Experience: This is a great success story of a restaurant in Old Town making a go of it in downtown Saginaw. Our Experience: We drove out to Bronson on a Saturday afternoon, and we were surprised to see a dinner rush in the early afternoon. The 48 oz. The other main distinction is size. Crispy and delicious. Steaks are wet aged for 28 days, seasoned with salt and pepper, and seared off in a 1000-degree infrared broiler. Address: 670 W Chicago Road, Bronson, MI 49028. Or the top seller -- the signature Seasoned Ribeye, a broiled 16 oz. The sides were so good, especially the Loaded Mashed Potatoes. 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. 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. You won't be disappointed with every aspect of the operation -- and it could have easily been in the Top 10. 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. By the way, I'm told they have excellent pizza. 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. We broil it exactly the way you like it at 1800° to lock in the corn-fed flavor. Similar to the traditional bone-in ribeye, cooking steak with the bone in adds flavor and juiciness to every bite. 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. 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. Must Have: Of course, any of the steaks; the filet mignon is the top seller. We were impressed with the overall operation led by Louis Poulos and his brother Peter. He uses maple wood as his heat source, and you can see him at work in the open kitchen behind the taps. He oversees "Michigan's Best" and also writes about travel, food and "All Things Michigan." 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. I can't wait to return. We ran into guests of all ages who were either out to celebrate a special occasion or just meet up with mom and dad or grandma and grandpa for dinner. "I wouldn't do any of them," Davis said. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. We might suggest a young Cabernet Sauvignon, or one that is equally agreeable through its maturity like a wine from Napa’s Caymus Vineyards. Address: 3018 M-119, Harbor Springs, MI 49740. m_gallery_id = "18873377"; Since these particular muscles aren’t utilized as much as others, they are particularly tender and soft. 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. Husband-and-wife owners Dan and Marcia Wagner have created a one-of-a-kind experience. m_gallery_permalink = ""; Address: 190 Monroe Ave NW, Grand Rapids, MI 49503. And it does. You can also grill your own steak, if you choose. The Maple Grille is a farm-to-table restaurant that is quickly becoming a favorite destination among diners throughout Michigan. Plus, head chef Stephen Yu knows how to apply the perfect amount of the house "Vintage" sauce, which is a play on Detroit's popular "Zip Sauce." Along with fine dining, you can experience the more intimate Cellar Room with a temperature- controlled wine cellar or a more casual experience at the sports bar with multiple TVs. Must Have: The 16-ounce, bone-in Natural Ribeye, cooked rare, was a favorite. His late father Ray Knight purchased a market in 1952, eventually converting it to a meat market. Graze™; our specialty beef range, is 100% Australian, grass-fed and has no added hormones. 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. 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. FREE DELIVERY ON YOUR FIRST 3 ONLINE ORDERS OVER $80! That's an impressive start. Must Have: I recommend the filet mignon (8-10 ounce) or the ribeye (16-18 ounce) Both are $25 each and includes Texas toast, salad and potato bar. The Moodys own a butcher shop next door, so it's all coming in extremely fresh. m_gallery_title = "10-1-15: Michigan\'s Best Steakhouse Top 10"; It's a heck of an operation that has built its success on huge portions, bargain prices and hand-cut meats. Also, make sure to have their signature Poker Chips, which are hand-cut red skin potato crisps topped with Colby Jack cheese, bacon crumbles, salsa and sour cream ($6.50 for large order). 10-1-15: Michigan's Best Steakhouse Top 10. We're glad we did. You are now leaving the Ruth's Chris website and navigating to a third party website that is not owned, operated, or controlled by Ruth's Chris or any of its affiliates. Our server, Will Jackson, took us through an overall experience that was by far the best on our trip. We also loved the 16-ounce Kansas City style American Wagyu beef, which is dry-aged with Himalayan salt. Before starting, allow the steak to come up to room temperature. If you want a lively Friday night with a lot of activity, this is the place to hang out. Begin by liberally seasoning the steak with salt. Oh, make sure to try the Buffalo Calamari, which is served with bleu cheese, chopped celery and a Buffalo hot sauce mayo. Somehow, I managed to travel to 25 steakhouses -- as nominated and voted on by many of you -- and lived to tell about it. Make sure to order the Brussels Ssprouts, which includes pork belly slices that Chef Doebler renders down to use as lardons. 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. Our trip to Marquette was well worth it when we sat down to meet owner/certified executive chef Tom Wahlstrom. Despite technically being the same steak cut, there are a few key differences between a tomahawk and a traditional ribeye. 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. Seal the tomahawk in an individual vacuum-sealed bag and place in the water bath with the lid down. (Out waitress, Natalie, did a great job taking care of us.) © 2021 Advance Local Media LLC. It's their signature dish. Also, make sure to try the Bread Pudding, make it from scratch with apples, raisins, spiced pecans and caramel. A Tomahawk Steak is a gorgeous piece of meat, but it can be a little intimidating to cook. 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). Becky said they account for 25 percent of Upper Hand's sales. It's well worth it. It is so tender you can cut easily with a fork ($14).

Sure to provide a jaw dropping experience, this long-bone Tomahawk steak is one of the most visually impressive cuts you can find. Address: 3544 Meridian Crossing Drive, Okemos, MI 48864. Owner Gene Davis Jr. took a break from his butcher shop, located inside the steakhouse, and came out to sit and talk with us. Must Have: If it's on the menu, try a 32-ounce Tomahawk ribeye dry-aged steak for two ($79). First, we loved the seasoning of salt, pepper, rosemary and a few secrets on our steaks. Must Have: Ribeye steak ($25), which is the best-selling item, along with the New York strip. Give them a try. 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! Seriously. Check out woolworths bone in beef rib steak 350g - 700g at Basically, their goal was to open a restaurant that "let's us eat like we do at home." Must Have: Classic filet mignon (9-ounce cut of prime beef, $19.99 with Lucky's version of "zip sauce"). Cole’s Chop House is a “Classic American Steakhouse” located in historic downtown Napa. This consists of two muscles outside of the steer’s rib cage that run along both sides of the spine. Nearly every seat of the restaurant was filled. I guess I'm saving that for the next trip. You will want the temperature at the grate to be in the 250-275F range. For all liquor orders processed, Woolworths Group is acting as an agent on behalf of Endeavour Group Limited (ABN 77 159 767 843). You will never forget your first Tomahawk! I would recommend all three. In 2014, Chop House Grand Rapids was named as one of the 100 best steakhouses in America by the online reservation company Open Table. A Tomahawk Steak is really just a bone-in Ribeye, taken from the rib section of the steer. What's not to love about Karl's? Our Experience: Another bar that is more than a bar; the Pleasant Lake Pub is a place you must visit if you want a great steak, Michigan craft beer and a "pleasant" setting. The menu features 21-day dry-aged U.S.D.A. The steaks, all Prime and Choice cuts, were unbelievable. (Ask if they have beef heart on the menu. Email him at or follow him on Twitter, Facebook or Google+. Usually ships within 6 to 10 days. To know how to cook it, keep scrolling. Other suitable brands include a Newtown 2013 Unfiltered Napa Valley, Canvasback 2013 Red Mountain, and J. Lohr Hilltop Paso Robles. Also, I loved the chicken wings, which were cooked in their hickory smoker. Other suitable alternatives to a Cabernet would be a Zinfandel or a nice Malbec from Chile or Argentina. Everything we tried was exceptional. With your grill turned onto its highest heat setting, use an internal heat thermometer to measure the cooking process until reaching the optimal medium-rare steak temperature of about 130-135-degrees Fahrenheit. Barrera have built an excellent restaurant (opening in 2006) in a building that is 149 years old. We loved that you can grill and butter your own Texas toast as your steaks cook. It opened in 2000. Owner Don Knight sat down to tell us a little bit of their history, and to share his love for community. You might only get one or two steaks, but it's worth it. You are the chef here, too, and you get to cut as you go and grill your steaks a little at a time. USDA CHOICE TOMAHAWK 1.5 inch Cut Approx. Owner Josh Schaeding is passionate about purchasing fresh, local meat that is never frozen. I show how to grill a Tomahawk Steak Caveman Style directly on hot coals. Each Tomahawk Ribeye Steak is an impressive 38 ounces with a 14 inch bone that will hang off your plate. Friendly faces, a great tap list and a menu that won't break the bank. They may be Michigan's Best Brussel Sprouts! It is also the main muscle used in T-bone and Porterhouse steaks. His restaurant serves large groups, locals, vacationers and -- anyone who wants to come out and experience a rustic, log cabin atmosphere and great food. Ron, our server, offered us desserts, which looked exceptional. Oh, and this won't be your typical steakhouse menu -- so don't expect 8-10 choices. For this past Father’s Day, I bought my husband a Tomahawk Steak. In a heavy skillet or oven-proof pan, heat the 2 tablespoons olive oil over high heat until it's just starting to smoke. Address: Various locations (Bay City, Fenton, Davison, Lapeer, Clio and Imlay City). Each Tomahawk Ribeye Steak is an impressive 38 ounces … In this post, I will guide you on how to cook a perfect Tomahawk Steak. Oh, and for dessert don't forget the Volcano, which is five scoops of ice cream, a brownie, a marshmallow, and a waffle cone. We can honestly say it lived up to the hype. Yes, "the taps." Bottomless sides of baked beans, sauteed onions, baked potatoes and fried potatoes are available. Our Experience: You have to love a place who's Twitter handle is @StrongDrinks! Address: 1308 W Sherman Blvd, Muskegon, MI 49441. (Let's see how long that lasts!).