Wherever you're headed for steak, here are the cuts to seek out at each popular spot.
, likes to live large at Ruth's Chris Steak House. His steak of choice? The porterhouse for two. With a side of creamed spinach and a baked potato."I love steak on the bone, I feel it has much better flavor," he says."I prefer no sauce on the porterhouse, and allow the creamed spinach to become a substitute for that. Pair this with a classic baked potato, with all the fixings, and it's just a simple dish that tastes great.
"When Gonzalez dines at The Capital Grille, he prefers to keep it classic with the 22-oz. bone-in prime rib-eye, medium rare."I am a meat and potatoes person," says the chef."The steak here is thick-cut with a perfect crust and rich flavor. I recommend going creamy on the sides, but I think that pairs perfectly with steak! Don't forget to add a wonderful glass of Cabernet from their wine selections.
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