The guide
Steaks worth the journey.
- 120+ Day American Black Angus Ribeye — COTE Korean Steakhouse, New York
- 90+ Day American Black Angus Ribeye — COTE Korean Steakhouse, New York
- 60+ Day American Black Angus Ribeye — COTE Korean Steakhouse, New York
- 45+ Day Imperial Reserve American Wagyu — COTE Korean Steakhouse, New York
- Kobe Ribeye — COTE Korean Steakhouse, New York
- Miyazaki Tenderloin — COTE Korean Steakhouse, New York
- Sendai Ribeye — COTE Korean Steakhouse, New York
- 40 oz Prime Dry-Aged Tomahawk — Bowery Meat Company, New York
- 40 oz Prime Dry-Aged Porterhouse — Bowery Meat Company, New York
- A5 Kuroge Wagyu Striploin — Bowery Meat Company, New York
- Altair Wagyu Grass-Fed Strip — Hawksmoor New York, New York
- Yonezawa Gyu Oguni Rib Cap — SW Steakhouse, Las Vegas
- Hokkaido Snow Beef Ribeye Loin — SW Steakhouse, Las Vegas
- 45-Day Dry-Aged Bone-In New York — SW Steakhouse, Las Vegas
- 45-Day Dry-Aged Porterhouse — SW Steakhouse, Las Vegas
- 48 oz Tomahawk — SW Steakhouse, Las Vegas
- Black Opal F1 Wagyu Striploin — Carversteak, Las Vegas
- 50 oz Westholme Wagyu Tomahawk — Carversteak, Las Vegas
- 45 oz Tomahawk Steak for Two — Golden Steer, Las Vegas
- 50 oz Porterhouse for Two — Golden Steer, Las Vegas
- 46 oz Mishima Reserve Tomahawk Ribeye — Barry's Downtown Prime, Las Vegas
- 10 oz Robbins Island Tasmanian Wagyu New York Strip — Barry's Downtown Prime, Las Vegas
- True Galiciana Txuleton — Asador Bastian, Chicago
- Charolais Txuleton — Asador Bastian, Chicago
- Dry-Aged Vaca Vieja Txuleton — Asador Bastian, Chicago
- 45-Day Dry-Aged Tomahawk — Maple & Ash, Chicago
- Takamori A3 Drunken-Wagyu — Maple & Ash, Chicago
- Namiki A5 Wagyu by Kaneko Farm — Maple & Ash, Chicago
- Ozaki Triple-Sear Ribeye — RPM Steak, Chicago
- Chateau Uenae Snow Beef Ribeye Cap — RPM Steak, Chicago
- Matsusaka Striploin — RPM Steak, Chicago
- Kobe Beef Striploin — RPM Steak, Chicago
- Olive-Fed Wagyu New York Strip — Fioretta, Chicago
- 44 oz Bistecca Alla Fiorentina — Fioretta, Chicago