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Best steakhouse in Miami/Miami Beach?

Hi Chowhounds! Long time reader, first time poster.

Our 2nd Anniversary is coming up & I've decided to take The Hubby to a steakhouse since he is a self-proclaimed 'meat & potatoes guy.' I'm a wannabe chowhound with champagne tastes but a kool-aid budget & he humors me by going wherever I want to go, so I want to go somewhere I know he will truly enjoy our dinner.

I can't say 'money is no object' but am prepared for a big splurge for the special occasion, so I'd love to see what names comes up the most & why. I've probably heard of all the places you are going to mention but I want to see which ones you Chowhounds truly like the best!

Thanks SO much!
Kat

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  1. American Steakhouse:
    Best Steak - Mortons
    Best Everything Else - Prime 112

    If steak is your main concern Mortons (on Brickell) is your choice.

    If you include Argentinian, I would say Grazianos - on bird rd, not the gables is probably the best.

    1. Capital Grille on Brickell and Prime 112 both have fantastic food

      happy anniversary to you

      1. Smith & Wollensky has the best view and solid steaks. Prime 112 has better steaks and far more innovative menu, but you'll be treated literally like cattle - it's a South Beach scene. Tuscan Steak has very good food, but it's not a traditional steakhouse, and the food is very rich, very heavy. Capital Grille on Brickell has very good steaks, but little ambiance, very traditional. Expect steaks all all these places to START in the $40 range.
        http://www.capitalgrille.com/Location...
        http://www.smithandwollensky.com/miam...
        http://www.prime112.com
        http://www.chinagrillmgt.com/tuscanMI...

        15 Replies
        1. re: ciao_hound

          S&W is not very good foodwise and the steaks at P112 are merely good. Capital Grille is very good but not quite as good as Mortons nearby.

          1. re: tpigeon

            Personally I think their Bone-in Ribeye is very good!! Basically to me It follows the lead of most chain steakhouses for overall quality and execution, that is it does some things better than others.

            1. re: tpigeon

              I like both Capital Grille and Morton's and think any distinction between the two is a matter of personal preference rather than quality. Capital Grille does dry-aged steaks, Morton's I believe are wet-aged. Capital Grille has some great not-quite-traditional items like the pan fried calamari app, spinach salad w/ warm bacon dressing. Morton's is a bit more old school (also in the style of the restaurant itself, where I think Morton's is more of a traditional steakhouse while Capital Grille has a more clubby feel).

              Morton's, by the way, has some nice somewhat smaller-portioned items for lunch.

              It is not a steakhouse, but I think they do great steaks at Gourmet Diner in North Miami. The specials menu changes all the time, but you can usually find a nice filet or a strip w/ bearnaise, often nice tenderloin tips in a red wine sauce, and the vegetable souffle you get as a side is always excellent. It is actually housed in an old diner so perhaps not the place for a celebration meal. Their wine selection is severely lacking if that matters.

              1. re: Frodnesor

                Mr. Frodnesor-Are you saying the Gourmet Diner has steaks that can be mentioned in the same breath as Morton's or Capital Grille? My guess is that Morton's and CG are getting the best prime-cut aged beef money can buy, whose quality can't be touched by GM. Of course, I could be wrong.

                1. re: Miami Danny

                  It is not prime beef but the steaks are consistently and experty prepared. (The roast duck is outstanding too but now I'm straying off topic). As far as I'm concerned you don't need prime beef to have a good steak. As another for instance, Graziano's Parillada is presumably not using prime beef, rather probably leaner Argentine grass-fed beef) but they do great steaks.

                  1. re: Frodnesor

                    You mean they have a griddle? As for the quality of beef, I think if you don't start with the best, you're not going to end up with the best. Nobody has claimed that Morton's or CG can't cook a steak, anyway. And Graziano's-well, that's speculation that they are using grass-fed beef. Even if all of their steaks are imported from Argentina, not all of Argentina's cows are fed grass.

                    1. re: Miami Danny

                      "You mean they have a griddle?"
                      I mean their steaks taste good.

                      "I think if you don't start with the best, you're not going to end up with the best."
                      Perhaps, but just because beef is graded "prime" it doesn't mean it's the "best"; it just means it has the most marbling (which, yes, I'll acknowledge when cooked properly will make a steak darn tasty). I don't think you NEED to use prime beef to make a great steak.

                      "Nobody has claimed that Morton's or CG can't cook a steak, anyway."
                      Not me anyway. Now, Flemings, on the other hand ...

                      "That's speculation that they are using grass-fed beef."
                      True, though it's reasonably well-founded speculation. I will say this - whether or not grass-fed, I'm pretty darn certain they're not using prime beef. I also know from experience it's a tasty steak. I can say the same of Gourmet Diner. As good as Morton's or Capital Grille? Probably not, though not so far off as to be incapable of mention in the same breath.

                      Interesting that when I was in the Bay Area a couple months ago, the big trend was toward locally raised grass-fed beef (though I think this is as much a result of the locavore / sustainability trend as it is a taste issue).

                      1. re: Frodnesor

                        I did not say that beef has to be graded 'prime' to make a great steak. There is beef that is not graded at all that can be great-particularly, as you mentioned, grass-fed, or pastured. Also Kobe or Wagyu. I don't think Gournet Diner is using any of those. This topic is 'Best Steakhouse', not 'Serves Steaks'.

                        1. re: Miami Danny

                          MD - I admit I strayed somewhat off-topic, from "Best Steakhouse" to "Serves Good Steaks." Indeed, I confessed my error from the very start, even as I transgressed ->
                          "It is not a steakhouse, but I think they do great steaks at Gourmet Diner in North Miami. "
                          Mea culpa. I am guilty as charged of enjoying a good steak at Gourmet Diner. You know what? I have another non-steakhouse confession to make. I've had damn good steaks at Talula too, where Frank does a great prime bone-in rib-eye, and also a delicious (not prime) hanger steak, and my wife likes the filet.

                          1. re: Frodnesor

                            Beef Confessions-I smell an HBO mini-series! I've had great steaks at Casa Toscana as well as North 110. But if I were going out specifically for steak, I would definitely hit a real steakhouse-they simply get the best cuts. (Although that doesn't always mean the most enjoyable meal-I agree.) And, FYI, currently only thermoprocessed (heat treated) beef is allowed to be imported from Argentina. I don't know how that affects the quality.

                            1. re: Frodnesor

                              The tomohawk @ talula might be the best steak you can get in Miami beach.

                              1. re: tpigeon

                                What's a "tomohawk."

                                Ms 9 had the hanger steak last time we went and it was a delicious, perfectly cooked rare/mr piece of meat..generous portion too.

                  2. re: Frodnesor

                    This is a pretty good review on Steak I snagged from a thread steakmann55 was commenting on about Orlando Steakhouses.

                    http://online.wsj.com/article/SB11287...

                    1. re: theflytyr

                      Great article but depressing for us filet mignon lovers. :(

                      1. re: OysterHo

                        I am with you there. I actually thought it was a very informative and researched article.

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