Warning: This story will make you hungry!
DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.
(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.