America loves its red meat; in fact, the US consumes more red meat than any other country in the world. Why? With so many top-notch steakhouses across the US, there is no wonder why Americans are hooked on red meat.
Peter Luger Steakhouse
Brooklyn, New York
Peter Luger Steakhouse is known as the "Vatican of meat" by its devoted patrons. For over 120 years, Peter Luger has been serving up its famous porterhouse steaks. In fact, their steaks are in such high demand that reservations need to be made weeks ahead of time. According to the restaurant's loyal customers, the steaks at Peter Luger Steakhouse are worth the wait.
If you're ever in Saugus, MA, you can't miss the sign for Hilltop -- a neon cactus that stands 68 feet tall. Behind the cactus is a steakhouse big enough for 1,250 people and several tons of red meat. If you like your portions hefty, Hilltop does not disappoint. In fact, the menu hasn't changed since the restaurant opened in 1961 and neither has its large portions of meat. Here, you get your steaks by the pound.
Pat's King of Steaks
The Philly Cheesesteak was born at Pat's King of Steaks in Philadelphia and every day, thousands flock to sample their legendary sandwich. How do they serve so many people each day? The secret is the assembly line of workers (1 person cuts the meat, another adds the cheese.)
According to the locals, Geno's has been giving Pat's a run for its money since it opened in 1966. There's a Philly cheesesteak war going on, and Geno's owner, Joey Vento is refusing to cross enemy lines. Like Pat's, Geno's reputation lies in the quality of its cheesesteaks. As long as the battle for the ultimate Philly cheesesteak continues, the Philly cheesesteak lover will always win.
El Paso, Texas
Texas is where the cattle industry originated, and what better place to sample some authentic, Texas-bred steak than on a real cattle ranch. Each steak is marinated with Cattleman's signature blend of herbs and spices then served up BIG. Here, an order for a 4-lb. steak is not uncommon. So bring your appetite -- you'll need it.
At Big Texan, competition is everything and at Big Texan, if you can devour their famous 72-oz. steak, you eat free. The restaurant is set in the Old West style, and all the food is cooked out in the open where patrons can view the cooking process up-close.
The Buckhorn Exchange
The Buckhorn Exchange is Denver's oldest restaurant. Its founder, "Shorty" Zietz, hunted with Teddy Roosevelt and lived with Sitting Bull before he founded The Buckhorn Exchange in 1893. While others were traveling west to find gold, Shorty aimed to strike it rich in the restaurant business. If you've got a hankering for something unique, The Buckhorn Exchange offers elk, buffalo, yak and ostrich steaks. When you're ordering your appetizer, don't forget to sample the bull testicles -- they're a house favorite.
New York, New York
At Megu, beef is king and nothing beats Kobe beef. The owner, Hiro Nishida, takes great pride in his restaurant and its extraordinary design. Most of the materials used to build the restaurant's interior are imported from Japan -- just like the Kobe beef. If you like your beef raw, sample the beef sashimi.