Big Beef Paradise

Americans love beef, and sometimes, bigger is better. Big Beef Paradise travels across the country in search of the largest, juiciest and most succulent slabs of meat fit for the Flintstones.

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St. Elmo Steak House

St. Elmo Steak House

Steak lovers here at St. Elmo Steak House in Indianapolis can prime their engines with the house specialty, a super-sized 28-oz. porterhouse. 960 1280

  

St. Elmo Steak House

St. Elmo Steak House

It was only when Joe Stahr, St. Elmo’s original owner, had to make ends meet during Prohibition that meat became the main attraction at the steakhouse. 960 1280

  

Smith and Wollensky

Smith and Wollensky

The legend of this dry-aged, perfectly charred chunk of meat grew so big that Smith and Wollensky in New York City finally added it to the official menu. 960 1280

  

Smith and Wollensky

Smith and Wollensky

Smith and Wollensky serves all the classic cuts -- including a hugely popular filet mignon and a gigantic porterhouse that’s big enough for two. 960 1280

  

Smith and Wollensky

Smith and Wollensky

Like every steak on Smith and Wollensky’s menu, preparing the Colorado rib eye starts with dry-aging their prime Angus beef. 960 1280

  

Meat and Potatoes

Meat and Potatoes

If you're not in the mood for prime rib, try the signature beef tacos at Meat and Potatoes in Pittsburgh. 960 1280

  

Doe's Eat Place

Doe's Eat Place

After each steak takes its turn in the broiler, Doe's Eat Place in Greenville, MS, tops it off with the juices collected from the succulent steaks during the cooking process. 960 1280

  

Doe's Eat Place

Doe's Eat Place

During Prohibition, Doe’s Eat Place’s founder, Dominick “Big Doe”Signa, converted the front of his grocery store into a honky-tonk for local African-Americans. But the speakeasy soon became known for its steaks, not its swill. 960 1280

  

Vesta Dipping Grill

Vesta Dipping Grill

The signature dish at Vesta Dipping Grill in Denver is a surf and turf combo like you’ve never seen: 3 pepper grilled flat iron steak with manila clams! 960 1280

  

Sparks Steak House

Sparks Steak House

Sparks Steak House has only grown more popular with time, now boasting several private party rooms, a wine list that has been awarded Wine Spectator magazine’s Grand Award 23 years in a row, and a diverse menu that features some of the New York City’s best seafood. 960 1280

  

Sparks Steak House

Sparks Steak House

Both steaks are prepared the same way, but it’s the prime sirloin that’s truly a cut above the competition. 960 1280

  

Sparks Steak House

Sparks Steak House

Although the steak may be the star of the show at Sparks, the side dishes are just as delicious. 960 1280

  

Farmer Browns Steak House

Farmer Browns Steak House

Each slab of prime rib at Farmer Browns in Waterloo, NE, is slow roasted for 3 hours, ensuring every cut will be melt-in-your-mouth tender. 960 1280

  

Farmer Browns Steak House

Farmer Browns Steak House

Farmer Browns also offers up a delicious chicken fried steak. 960 1280

  

The Rex Restaurant

The Rex Restaurant

The garlic-roasted filet at The Rex in Billings, MT, is topped with a decadent cognac dijon mustard sauce, while the bacon-wrapped filet gets bleu cheese crumbles, a scrumptious slathering of rosemary demi-glaze and onion crisps. 960 1280

  

Presidential T-Bone from Cattleman's

Presidential T-Bone from Cattleman's

Did You Know? The Spanish brought the first beef cattle to the new world in 1540, but steak didn’t become a staple of the American diet until the 1800s, when the rise of the railroads and refrigerated shipping could move meat from Midwest stockyards to hungry patrons around the country.

Dish 1: Presidential T-Bone
Where: Cattleman’s, 1309 S. Agnew St., Oklahoma City, OK 73108
960 1280

  

The Haystack at Silo Restaurant

The Haystack at Silo Restaurant

Did You Know? Some of the world’s oldest cave paintings offer evidence that humans have eaten beef since prehistoric times.

Dish 2: The Haystack
Where: The Silo, 115 North Water St, Lewiston, NY 14092
960 1280

  

The Big Steak from Buckhorn Exchange

The Big Steak from Buckhorn Exchange

Did You Know? From the domestication of cattle over 10,000 years ago, to the foundation of the old west, steak has been enjoyed by countless civilizations.

Dish 3: The Big Steak
Where: Buckhorn Exchange, 1000 Osage St, Denver, CO 80204
960 1280

  

Whiskey Steaks at the Drover

Whiskey Steaks at the Drover

Did You Know? A steak is a slice from a larger, primal cut of beef. American butchers use 12 different primal, or initial, cuts.

Dish 4: Whiskey Steaks
Where: The Drover, 2121 South 73rd St, Omaha, NE 68124
960 1280

  

Bone in the Stone at Riverstone Grill

Bone in the Stone at Riverstone Grill

Did You Know? In 1830, Delmanico’s in New York City served America’s first restaurant steak. They invented “The Delmanico Cut” and were the first to use the term “86-ed” for when the famous steak sold out.

Dish 5: Bone in the Stone
Where: Riverstone Grill, 971 E River Rd, Grand Island, NY 14072
960 1280