Best Steaks

Warning: This story will make you hungry!

(page 2 of 11)

Doe's Eat Place's Porterhouse.

Larger Than Life: The Porterhouse

$24 per pound, Doe’s Eat Place, 1232 E. Trafficway St., Springfield, 417-869-3637, doesspringfield.com
Most people can’t even mutter the words “Doe’s Eat Place” without licking their lips for one of the spot’s giant steaks. The restaurant also serves salmon and shrimp at dinner time, but no meat-hungry steak addict even toys with the idea of fish at Doe’s. After all, Time magazine called its steaks the most mouth-watering in the United States, and Men’s Journal named the Doe’s porterhouse No. 1 on its list of the 100 best things to eat in America. This list-topping porterhouse, served with a salad, drop biscuits and your potato of choice, is available in 2-pound and 2.5-pound cuts. (Don’t worry, you’re allowed to share–but you don’t have to.) Hunks of the upper-level choice beef are wet-aged for 21 days before they arrive at Doe’s, and the restaurant cuts the steaks in-house to their thickness specifications. The steak is sprinkled with a secret blend of seasonings right before it’s cooked on the overhead flame broiler. And then the high-grade, upper-level choice beef is made even tastier by being basted with its own juices, which are captured from the broiler and poured over the steak right before it reaches your table. Let the meat madness begin!

Schmancy Surf & Turf: Lomo y Langosta

$40–50, The Argentina Steakhouse, 1410 E. Republic Rd., Springfield, 417-886-8010, theargentinasteakhouse.com
Think indulgent. Think decadent. Think the best of the best. This is exactly how The Argentina Steakhouse’s general manager Michael Cho and his team developed the Lomo y Langosta. This dish features six ounces of grilled beef tenderloin filet medallions, which, like all the beef at The Argentina Steakhouse, is prime-grade. And although the steak alone packs enough flavor to fill JQH Arena, The Argentina Steakhouse takes it a few magnificent steps further by covering it with its seafood sauce—made with Parmesan cheese, chunks of blue crab meat, jumbo sea scallops, black tiger shrimp and mushrooms. With this schmancier version of a surf and turf meal, the mouthwatering steak comes with a cold-water lobster tail (because sometimes you shouldn’t have to choose between the two), plus panko-encrusted shrimp, potatoes and steamed broccoli. The heartiness of the steak. The bounce of the lobster. The creaminess of the sauce. It’s an explosion of textures and tastes, and you’ll love every single bite.

Edit ModuleShow Tags

More Articles Like This

Meet a Staffer Kaedy Hess

On this page, we introduce you to one of the people who help make 417 Magazine happen. This month, meet 24-year-old Creative Coordinator Kaedy Hess.

5 Best Smoke-Free Patios

Looking to take in some fresh air at some of the finest eateries in 417-land? These five local hotspots provide great food, great service and patios with absolutely zero clouds of cigarette smoke.

5 Questions with Rachel Heinz

Local mom Rachel Heinz is trying to change the way businesses represent children in advertising. Her biggest motivation? Her son, Hudson.
Edit Module
Edit Module
Like us on Facebook Follow us on Twitter Sign up for our newsletters Follow us on Instagram

Edit ModuleShow Tags

  1. Best Dishes
    Hope you’re hungry!
  2. Juice In, Junk Out
    A few brave staffers gave up solid food for a three-day nutritional juice fast. Learn about the...
  3. 5 Questions with Rachel Heinz
    Local mom Rachel Heinz is trying to change the way businesses represent children in advertising....
  4. 5 Best Smoke-Free Patios
    Looking to take in some fresh air at some of the finest eateries in 417-land? These five local...
  5. 2015 Trend Watch: Bathrooms
    417-land home design professionals say bathroom remodel trends are tipping toward the luxurious...
Edit Module
Edit Module