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Dining Guide | Man vs. Steak: 5 Steaks to Conquer a Colossal Craving

Posted on: June 10th, 2014 by Taryn Jeffries No Comments

There are few meals that can compare with a perfectly prepared thick and juicy steak. Yes, we’re all more mindful of our meals these days but there are certain occasions in which you want to throw caution to the wind and at times your diet and indulge. We scoured the Valley for the most substantial and sizeable steaks. Head out to any one of these local spots and settle in and gratify the manliest of cravings!

Man vs. Steak: 5 Steaks to Conquer a Colossal Craving

Blue Hound Kitchen & Cocktails
2 E. Jefferson St., Phoenix
602.258.0231; www.bluehoundkitchen.com
Man vs. Steak: 5 Steaks to Conquer a Colossal CravingExecutive Chef Stephen Jones leads the Blue Hand Kitchen, located in the Hotel Palomar, with an amazing amount of talent and creativity and has created a unique Valley gastro-lounge. Chef Jones’ relationships with local purveyors have allowed him the ability to create an ever-evolving ingredient-driven menu that focuses on the flavors without weighing dishes down with heavy items like excess cream, fat, and butter. The majority of the dishes here are meant to be shared with your table mates, making sure that no one misses out on the delightful variety coming out of the kitchen. Feed your hearty appetite with their One Big A$$ Steak, a 36-ounce porterhouse served with cast iron scalloped potatoes. This tremendous T-bone is close to 2 inches this and is grilled to perfection and topped with a delicate and surprisingly light herbed butter. It’s truly a majestic meal.

Donovan’s Steak & Chop House
3101 E. Camelback Rd., Phoenix
602.955.3666; www.donovanssteakhouse.com
Man vs. Steak: 5 Steaks to Conquer a Colossal CravingWhat makes a great steakhouse? An obvious must have would clearly be the quality of the steaks. Donovan’s uses only USDA Prime steaks and is careful to select only the most pristine of cuts, so it’s no wonder why they have such an exceptional reputation in the Valley. Donovan’s special broilers reach 1600 degrees to ensure that there is a magnificent sear and creates a luscious texture that is hard to replicate. Their 24 ounce Bone-In Rib Chop is a colossal portion that will surely leave you speechless with its melt in your mouth character and big hearty flavor.

Durant’s
2611 N. Central Ave., Phoenix
602.264.5967; www.durantsaz.com
Durant’s has long been known as an icon in the Phoenix area, having been situated in the same spot on Central since the 50’s. This was certainly a spot for the upper echelon of Valley society to see and be seen. Now with the close proximity to downtown, its home to power lunches and closing the deal. Dark wood, red flocked wallpaper, leather booths and even a red carpet in which to make your entrance ensure that you and your guests will feel like celebrities today. You’ll be enveloped by the old world class and style that only a place with such history can provide. Their 48-ounce porterhouse is a massive portion of decidedly delicate and succulent meat. It really takes a lot of talent and skill to cook a piece of meat that large properly, and Durant’s oozes with expertise and know-how.

Steak 44
5101 N. 44th St., Phoenix
602.271.4400; www.steak44.com
While some locals were sad to see Cork N’ Cleaver not return after the fire that halted service, those that have visited the new restaurant in that space know that the spirit is still there with a touch of fancy brought about by the Mastro family. While Mastro’s has the reputation of upscale dining and swanky aesthetics, Steak 44 provides the same attention to detail and taste but in a more approachable and contemporary environment. Executive Chef Geoff Baumberger has obviously put a lot of thought into the menu, focusing on prime grade beef and the highest quality meats he has also had the opportunity to put a playful spin on some traditional menu items. The ample 22 ounce Bone-In Ribeye is wet aged for 28 days and is hand cut in house. Your steak will come to the table sizzling, juicy and tender and you’re sure to be impressed with the first-rate service, décor, and accessibility.

Stockyards Restaurant
5009 E. Washington St., Phoenix
602.273.7378; www.stockyardssteakhouse.com
The Stockyard’s Restaurant holds a place in local history, having first opened its doors in 1947 and has strong ties to the Tovrea family legacy. Originally a place for cattleman to gather after a long day of hard work, the restaurant has now become a place to savor a great steak and soak in the rich history of Arizona. The décor will remind you of the Wild West, but without all the dirt and hard labor! The menu here is obviously a steak lover’s dream and features only the finest corn-fed aged steaks and served with either a whiskey peppercorn demi-glace or a béarnaise sauce. You would expect that all the steaks here would be expertly prepared, since they’ve been at it for years, and you will not be disappointed. You won’t find any heavy handed seasoning here. What you will find instead are steaks prepared with a respect for the protein and the perfect proportion of seasoning and char, the way any great steak should be enjoyed. The Stockyards created the perfect dish for Dad in their 24 ounces Arizona Cut Bone-In Ribeye. Steaks arrive with the perfect char and delicate buttery texture and mouth feel. If that wasn’t enough, they serve Tracy Dempsey desserts here and what who doesn’t deserve that?

*This article, written by Taryn Jeffries, was originally featured in the June 2014 issue of Uptown Magazine.*

About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

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