TOP BEST STEAK HOUSE SECRETS

The steaks—from the grass-fed flat iron to a 38-ounce bone-in key rib—feature a preference of navy bean soup or simply a glass of tomato juice, Diners are presented the choice of the bone-in ribeye, dry aged for 30 days or the same Slice aged for 21 days with Islay scotch. The a la carte choices contain beef from America, Australia, and Japan,