At dinnertime, grills fire up and chefs sharpen their knives for another evening in Phoenix’s dining scene. With no shortage of upscale and fine dining destinations throughout the Valley, cuisines range from traditional to innovative with American to international flavors.
But sometimes a perfectly seasoned, flame-grilled, prime cut of meat is all that will please the palate. These Valley steakhouses are sure to leave diners content.
The classy digs inside Steak 44 – located in Phoenix’s Biltmore neighborhood – feature a wall-length wine cabinet and a natural wood bar with glittering overhead décor. The kitchen serves works of art such as the fresh seafood tower and steaks include New York strips, filet mignons, bone-in rib-eyes and Wagyu filets. Top a prime cut with green peppercorn, crispy shrimp or foie gras and pair it with wild mushrooms, sweet corn, seafood mac ’n’ cheese or one of seven varieties of potatoes.
Donovan’s Steak &Chop House
Also in the Biltmore neighborhood, Donovan’s plates some of the Valley’s finest steaks. All cuts are sourced from Chicago’s Stock Yards, and a 20-ounce porterhouse and 24-ounce rib-eye top the menu. Oysters Rockefeller, seared Cajun lamb chops and a seafood chowder act as the prelude to the steaks, chops and a myriad of seafood.
Opened in 1947, this restaurant claims to be Arizona’s original steakhouse. Restored in 2004, the steakhouse serves up a hearty selection of dishes – wild boar and venison sausages, prime rib, bone-in rib-eye, grilled elk medallions and barbecue ribs.
Rustler’s Rooste Steakhouse
This steakhouse stands atop a butte at the base of South Mountain. The Western digs include a longhorn steer named Horney, the Mountaintop Saloon and a “tin slide” leading into the dining room. Chuck wagon steaks are paired with jalapeño-bacon macaroni, baked or mashed potatoes and roasted onions and peppers.
The Capital Grille
Two locations of The Capital Grille – one in Biltmore Fashion Park and one at The Promenade in Scottsdale – serve to impress. The fine dining atmosphere is complemented by an extensive wine list and such dishes as the bone-in Kona crusted dry-aged New York strip, double-cut lamb-rib chops and filet mignon with cipollini onions and wild mushrooms.
This elegant steakhouse at Scottsdale Quarter offers more than first meets the eye. The lounge area features modern, shimmering chandeliers and towers of well-stocked, round liquor shelves. Upstairs, diners are seated at tables alongside a pool on the open-roof patio. Begin with the fresh burrata or Rhode Island calamari and shrimp, move on to responsibly farmed and wet-aged New York strip, filet mignon or domestic Wagyu filet or opt for the whole King crab cluster or Colorado rack of lamb entrées.
Mastro’s City Hall Steakhouse
Wine and dine across the street from Scottsdale Fashion Square. Mastro’s sets the stage with caviar and ahi tuna appetizers before moving on to the main courses – a myriad of steaks, chops and seafood – accompanied by lobster mashed potatoes, gorgonzola mac ’n’ cheese and sautéed or steamed vegetables. Save room for the long list of desserts, dessert wines, ports and fine scotches.
This elegant, fine dining steakhouse has a dozen locations, including one on North Scottsdale Road. Steaks are hormone-, antibiotic- and steroid-free. Premium cuts include a dry-aged prime Tomahawk rib-eye, bone-in Wagyu New York strip and lamb, and all can be topped with a selection of sauces, a fried egg, bacon-gorgonzola sauce, a lobster tail and Alaskan king crab.
Award-winning chef Michael Mina prepares a mouthwatering selection of steaks, chops and accompaniments at the Fairmont Scottsdale Princess. Steaks are organized into categories: mesquite-grilled, Japanese and American Wagyu and Bourbon steak specialties, catering to individual cravings. Top selections with black-truffle butter, a half Maine lobster, chimichurri sauce or balsamic-glazed cipollini onions and pair it with Tokyo hash browns, Wagyu oxtail fried rice, soft polenta or red wild mushrooms.
Fleming’s Prime Steakhouse &Wine Bar
Four Valley locations of Fleming’s grill thick and juicy filet mignon, rib-eye and strip and top them with truffle-poached lobster, Diablo shrimp or jumbo lump crabmeat. The crispy Brussels sprouts and Fleming’s potatoes with jalapeños, cream and cheddar are two favorite side dishes, and 100 wines served by the glass are perfectly paired with the menu items.
This upscale, modern steakhouse is perched atop The Phoenician with picturesque Valley panoramas. Try the steamed shrimp salad, butternut squash soup or sweet-and-sour beet risotto. Then move on to the veal porterhouse, lamb T-bone or filet mignon, topped Oscar-style or with J&G steak sauce.
Morton’s The Steakhouse
This international steakhouse has one Arizona location at Scottsdale’s Kierland Commons. The baked escargot and lobster bisque are standouts and steaks and chops are joined by sides ranging from sautéed spinach and mushrooms to bacon-and-onion mac ’n’ cheese.
Preston’s authentically replicates the Delmonico steak – originally prepared by chef Charles Ranhofer and served at the famous Delmonico’s in Manhattan during the 1840s. The 10-ounce, center-cut top sirloin follows a precise method of preparation at both Preston’s Steakhouse and Arrowhead Grill. The Tuscan steak, a bone-in rib-eye with Meyer lemon olive oil, Tuscan herbs, chile flakes, garlic, arugula and a fried egg is also a crowd pleaser. The signature butter cake rounds out the menu.
The chef-recommended AG Steak, a 10-ounce Delmonico with Louisiana-style barbecue shrimp, is a favorite here. The side options are seemingly endless and the signature butter cake is a must. Linger longer and sip a three-pour flight – options include Irish malts, American bourbon and tequila.
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