Steak Your Claim

Sink Your Teeth Into These Juicy, Top-Choice, Must-Try Cuts Cooked To Perfection At The Desert's Prime Steakhouses.

Lisa Marie Hart Restaurants 0 Comments

 

BONE-IN RIB-EYE

Ruth’s Chris Steak House

Photo Courtesy Ruth's Chris Steakhouse

 

This year marks the celebrated steak giant chain’s 50th anniversary; why not celebrate with a juicy bone-in ribeye? Well-marbled to ensure peak flavor, this sought-after USDA prime steak is raved about from coast to coast. There’s nothing like the sound of that sizzle from a 500-degree plate delivered to the table with gracious presentation. A refined ambiance has long made this location a favorite.
74740 Hwy. 111, Palm Desert.
760-779-1998; www.ruthschris.com


BONE-IN RIB-EYE/ PORTERHOUSE

The Steakhouse at Agua Caliente Casino Resort Spa and the Spa Resort Casino
Featuring classic ambiance and a popular happy hour, the two locations of The Steakhouse each create their own specialty, wet-aged for 30 days to tenderize and bring out the flavor. Try the delicious 32-ounce primal cut bone-in rib-eye at Agua Caliente: After a dry rub of proprietary spices, it’s charbroiled at 1,800 degrees and served in a copper pot. At the Spa Resort Casino, order the 24-ounce porterhouse expertly grilled using seasonings but not a rub.
• Agua Caliente Casino Resort Spa
32250 Bob Hope Dr., Rancho Mirage
760-202-6063; www.hotwatercasino.com
• Spa Resort Casino
401 E. Amado Rd., Palm Springs
760-883-1060; www.sparesortcasino.com


BONELESS BEEF SHORT RIBS

Babe’s Bar-B-Que & Brewhouse

Photo Courtesy Babe's Bar-B-Que & Brewhouse

 

Babe’s is all about fun times, from its casual gastropub concept to its award-winning, house-made beers, and a long roster of microbrews. While luscious barbecue is on the menu, steaks and ribs are top sellers. When served “house-style,” steaks receive a Memphis-style rub and a light coat of their original barbecue sauce. No matter the choice, add a small-plate sampler of their outrageously tasty boneless beef short ribs.
71800 Hwy. 111, Rancho Mirage.
760-346-8738; www.babesbrewhouse.com


BRAISED LAMB SHANK

The Edge at The Ritz-Carlton, Rancho Mirage

Photo Courtesy The Ritz-Carlton, Rancho Mirage

 

Some of the valley’s best views and a dramatic, open kitchen set the stage for a languid feast at this stunning steakhouse that gracefully balances on the edge of a cliff. From behind its glass walls, The Edge combines Ritz-Carlton hospitality and beautiful people in a beautiful setting with an easy, unpretentious sophistication — not to mention its own dry-aging room. The chef recommends the Braised Lamb Shank served with charred broccoli rabe, lemon confit, and parsley root.
68900 Frank Sinatra Dr., Rancho Mirage.
760-321-8282; www.ritzcarlton.com/ranchomirage


FILET

Chop House
Dark and moody with curved banquettes, the Chop House greets the downtown set for special occasions and date nights with steaks and chops butchered in-house daily. Each is seasoned with a dash of the chef’s mix of herbs and spices, then grilled to order. Devotees of the filet won’t want to miss this one, available in three sizes (6, 8, and 12 ounces) and the option to add a choice of four sauces.
262 S. Palm Canyon Dr., Palm Springs.
760-320-4500; www.chophousepalmsprings.com

Sullivan’s Steakhouse
Live music and a bustling bar scene combine with a reputation for attentive service at Sullivan’s. A sultry atmosphere with artwork and a modern flair keep patrons coming back for the filet mignon served with one of three signature butters, like the garlicgorgonzola. For a dish you won’t find elsewhere, consider the Filet Duxelle Mushroom Stuffed 8 ounce, often paired with the Garlic Horseradish Mashed Potatoes.
73505 El Paseo, Ste. 2600, Palm Desert.
760-341-3560; www.sullivanssteakhouse.com


PORTERHOUSE

LG’s Prime Steakhouse
After a Caesar salad prepared tableside, settle in to enjoy this local legend’s USDA prime steaks. Several are dry-aged right on site, including the 30-ounce porterhouse dubbed the “Gold Strike 49’er.” This shareable, must-try cut gets its unmistakable flavoring from ample marbling and the dry-age process. A true family-friendly, family-owned steakhouse specializing in hand-trimmed, Midwestern corn-fed beef, LG’s keeps its focus on the meal experience rather than trendy décor, and the wine list pleases even aficionados.
78525 Hwy. 111, La Quinta.
760-771-9911; www.lgsprimesteakhouse.com

Morton’s the Steakhouse

Photo Courtesy Morton's The Steakhouse

 

Enter the dimly lit dining room styled to resemble a private club and get set for a hand-cut steak broiled at an intense 1,000 degrees to meet each guest’s request. With roots in Chicago that stretch back to 1978, this traditional yet sleek restaurant invites guests to stay a while, whether out on the patio or at its long bar with full-back stools. The exhibition kitchen turns out a mean, must-try porterhouse, which rivals the popularity of their mixed grill plates, for those who love a little of everything.
74880 Country Club Dr., Palm Desert.
760-340-6865; www.mortons.com


STRIP STEAK

Mastro’s Steakhouse
Lit up on a prominent El Paseo corner, this elegant destination for people-watching and multicourse get-togethers attracts a crowd that enjoys living large. New York strip steak is the specialty, whether the 16-ounce or the 20-ounce chef’s cut. More than a dozen temptations put an upscale spin on traditional sides (from rich lobster mashed potatoes to gooey gorgonzola mac and cheese), while bountiful seafood starters offer surf with your turf. Try the warm butter cake for dessert (it has its own cult following), then end the night in the piano bar and lounge.
73405 El Paseo, Ste. 120, Palm Desert.
760-776-6777; www.mastrosrestaurants.com


 

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