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Aug 6, 2008 01:11 PM

Best Steakhouse in Boston? (Ribeye)

Just wondering what the general consensus was for best steakhouse in Boston. I plan on taking a steak-lover out and would love to show him the best Boston has to offer! I believe his favorite cut is rib-eye, but he may be willing to venture out to a diff cut if it sounds good ;-) So I guess this would narrow down to best rib-eye in town.

I did a quick search, and couldn't really find a topic like this, but if there is, please post the link!


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  1. So I saw a post about the a great ribeye at Smith and Wollensky, but that was back in 2004, so I would imagine things have changed a bit since then

    1. It is not Ruth's Chris - the bone-in Cowboy ribeye is fine, just fine, but not memorable. Smith and Willensky was far superior and it's been a long time for me, but I still remember an amazing steak from Grill 23 - and it's a truly local spot (I think), not a national chain - another plus.

      1 Reply
      1. re: rlh

        Had the ribeye at Grill 23 and it was very good. Very expensive, but very good too.

      2. Ruth's Chris' ribeye has never disappointed me.

        7 Replies
        1. re: catsmeow

          Ruth's Chris exclusively "Wet Ages" it's beef which is definitely inferior to the more traditional dry aging process. In wet aging the beef is aged in a plastic vacupac bag and thus the meat does not lose any weight as a result of moisture loss. Weight loss = money loss so wet aging is MUCH cheaper.

          Dry aging concentrates the flavor of meat and results in a FAR superior complex beefy flavor.

          1. re: StriperGuy

            I agree that dry aging yields superior flavor, but for some it's TOO beefy, especially on cuts like the ribeye (especially the deckle, or cap portion). You do lose some juiciness with dry aging, and some people actually prefer wet-aged.

            Not me, of course. :)

            1. re: wittlejosh

              In conversations about steaks, inevitably Peter Luger's comes up. The dry aged Porterhouse for two that I ate there changed my view of what a steak could taste like. Beefy, Juicy, foie gras like, luscious.

              I personally think wet aging makes steaks mushy and soggy, a bit like wet paper towels, and adds nothing to the flavor.

              1. re: wittlejosh

                "but for some it's TOO beefy"

                Man do we wanna go there?

                'Cuz next comes the discussion of grass-fed vs. grain-fed vs. grass-fed finished off by grain-fed. And before you know it, we're split-off into a separate OP!


              2. re: Infomaniac

                I know more than a few people who prefer wet-aging to dry, citing the gaminess as the major factor. I don't, but I wouldn't consider it inferior per se. 99% of people will go through life without ever having tasted dry-aged beef. And 99% of people will go through life without really tasting beef that's any good, IMHO, since I think most of the beef out there in the past 10 years is pretty awful, prime, choice, dry, wet, whatever.

                1. re: almansa

                  I know lots of people who like McDonalds and Macaroni Grill as well. Don't mean it is every bit as good as Mrs. Bartley's and Mamma Maria's.

                  1. re: almansa

                    It's all just a matter of taste to the individual,
                    To say one is inferior to another is....well....forget about it. I don't want to hurt anyones feelings.

              3. I like the bone-in ribeye at Abe & Louis where you can also get some aged cheddar or blue cheese melted on top.

                4 Replies
                1. re: Infomaniac

                  Why would anyone put cheese on top of a prime steak?

                  1. re: CambridgeFoodie

                    Ummm...because they can with their own money,certainly not with mine.


                    1. re: Harp00n

                      Nothing better than a roquford butter IMHO.

                    2. re: CambridgeFoodie

                      I thought the same thing too and tried it last time I was there.

                      The waiter said, don't knock it until you try it, so I did and I was floored how good the combination was.

                      I've tried it at home with not so favorable results.

                  2. No doubt about it, a bone-in Ribeye is my favorite cut.
                    My second favorite cut?
                    Why of course that would be a boneless Ribeye!
                    Pencil me in for the Oak Room, well actually, the Oak Bar's 20 oz. bone-in Ribeye above all contenders.
                    But I will give a big nod to rlh's rec for Grill 23's as well.


                    2 Replies
                      1. re: Harp00n

                        Totally agree with Oak Room, ribeye is my fav when it comes to steak.