As ropers and riders come through town in the spring to compete, a stop at Western Sky Steakhouse is a must. For me, a San Angelo native, it’s simply a taste of home.
Send your loved one a Goodstock by Nolan Ryan steak package this holiday season.
At white-tablecloth restaurants, Wagyu beef is more expensive, but it’s also cooked excellently, with techniques from dry-aging to sous vide.
G Five Cattle & Meats in Sulphur Springs is creating steaks that are the closest thing to Japanese Wagyu our barbecue editor has seen.
The XXL Ranch and Steak House might be hard to find, but once you get there and try the ribeye, baked potato, and sopapilla cheesecake, you're sure to be back again.
Andiron in Houston isn't a typical steakhouse. With a wide-ranging menu and a healthy dose of smoke, it embraces a more modern approach.
Before Buffalo Gap was host to Perini Ranch Steakhouse, thousands of buffalo would make their way through as part of the Great Western Trail. After a long day’s ride, chuckwagons were an essential part to those driving the herds.
While the behemoth chop from the Houston-bred steakhouse is a national favorite, 1845 Taste Texas, near Dallas, has a similar cut that proves superior.
Tom and Lisa Perini have won awards, traveled the world, and cooked for heads of state. But nothing means more than the old hay barn where it all began.
While Douglas definitely isn’t a “joint,” it still has all the hallmarks of Texas ’cue, including brisket, ribs, mac and cheese, and banana pudding.
At some restaurants, paying more for a Wagyu steak may lead to disappointment. Not so with the products from A Bar N Ranch in North Texas.
Austin’s famously touristy avenue welcomes a new steakhouse with a celebratory spirit.
The enterprising duo behind Black Cur honors their late dog with truly sublime dishes.
Chef Nusret Gökçe, better known as Salt Bae, has brought his specific blend of showmanship to the beef capital of the world.
The first bite of one of Trey Felton’s cold-smoked, dry-aged ribeyes made our barbecue editor laugh with joy.
Most American steaks come from young cattle. HeartBrand, in Harwood, is trying to create a market for cuts from more mature animals.
The massive Bartonville barbecue and steak restaurant uses too much seasoning and butter, but the pitmaster knows what he's doing.
A new arrival from Colorado wants the true-blue info on the red-meat special.
If you’ve never heard of the reverse sear, then the best steak of your life is still in your future. Ever since I first used the reverse sear method, I haven’t cooked a steak any other way. It’s that good. And simple.What is a reverse sear? The name sounds a little odd,
Forget about Batman vs. Superman. Our advice columnist referees spring vs. fall, Strait vs. Wills, Oatmeal vs. Bacon, and restaurant vs. patron.
The 120-pound California woman proved her steak-eating bona fides by consuming three 72-ounce porterhouses in twenty minutes at Amarillo’s Big Texan competitive eating contest.
The art of cooking it just right.
By a 125-pound mother of four from Nebraska, who ate two of the steak dinners—shrimp cocktail, a baked potato, a salad, a roll (with butter) and a 72-ounce steak—in less than fifteen minutes.
A little care and attention can raise your ribeye to new heights.
From Dominic Episcopo’s book-in-progress, Meat America, which also has a Facebook page. (H/T to Jeff Smith for the headline.) – JASON COHEN
From city to country, fancy to down-home, the state’s 38 best steakhouses. Plus: the Japanese beef that everyone should be eating, our favorite butcher shops, and how to grill a ribeye that even your father-in-law will love.
Chicken? For the birds. Fish? In the tank. From Buffalo Gap to Galveston, the faddish food these days is steak. Here are ten prime places to enjoy it.
How a cut of meat from the wrong side of the street rose to culinary stardom, plus a guide to Texas’ most authentic fajitas.
Fie on the cilantro fad, greaseless barbecue, and indiscriminate mesquite-grilling. Let’s hear it for Frito pie, catfish plates, and other gems of Texas’ true cuisine
Beefing and chewing the fat about a rare pleasure that’s almost done for.
