Note to readers: if you purchase something through one of our affiliate links we may earn a commission. Elizabeth's was our last stop on the search. He oversees "Michigan's Best" and also writes about travel, food and "All Things Michigan." Address: Various locations (Bay City, Fenton, Davison, Lapeer, Clio and Imlay City). While some people choose to oven-roast the tomahawk due to its size, grilling on a barbecue is widely considered to be the best method. We might suggest a young Cabernet Sauvignon, or one that is equally agreeable through its maturity like a wine from Napa’s Caymus Vineyards. Each Tomahawk Ribeye Steak is an impressive 38 ounces … But he and fellow certified executive chef Chadd Wellman took us on an incredible adventure that offered a little bit of everything. It will serve more than two. Our Experience: We expected a lot from Roast, located inside the Westin Book Cadillac Hotel in downtown Detroit. We steak our reputation on quality and service and are able to provide cut-to-order and special order services. You are now leaving the Ruth's Chris website and navigating to a third party website that is not owned, operated, or controlled by Ruth's Chris or any of its affiliates. This consists of two muscles outside of the steer’s rib cage that run along both sides of the spine. What's not to love about Karl's? I show how to grill a Tomahawk Steak Caveman Style directly on hot coals. (By the way, grillmasters are on hand to help guide you. m_gallery_pagetype = "embed"; It can also be referred to as a “tomahawk chop,” “bone-in ribeye,” and “cote du boeuf.”. Put it back down on a different part of the grill to help avoid any flare-ups. It certainly makes for an enticing point of discussion at the dinner table. Get the top, bottom, and all the sides. Due to its size, be sure to cover in foil and rest the steak for at least 10-15 minutes. Husband-and-wife owners Dan and Marcia Wagner have created a one-of-a-kind experience. That's an impressive start. Yes, it's pricey, but you only get the best every time you are there. Steaks are typically served on Wednesday nights, so, that's a day to circle on your calendar. cut of prime rib with a special seasoning ($33.99). His late father Ray Knight purchased a market in 1952, eventually converting it to a meat market. He has been working at Stillwater since high school, so he knew every aspect of the operation. In 2014, Chop House Grand Rapids was named as one of the 100 best steakhouses in America by the online reservation company Open Table. Cowboy Tomahawk Steak Cooking Guidelines Let hundreds of years of butchering tradition be your secret weapon in the kitchen! I guess I'm saving that for the next trip. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. Priced at $39.95, it's definitely worth it. "I wouldn't do any of them," Davis said. Before starting, allow the steak to come up to room temperature. Then place the tomahawk steak directly on the grill grates. Like the Ann Arbor location, the Chop House offers a separate La Dolce Vita dessert and cigar lounge. His dad is a home brewer, and they're making some mighty fine beer. Our award-winning wine list has a wide variety of bold Cabernets available by the bottle or glass, so feel free to ask one of our servers for a particular recommendation - or test your own taste and select a variety yourself. They are aged between 30-35 days and have a long exposed bone extending 8″-9″ off of the end of the steak. In a hot frypan squirt some Queensland nut oil and add a knob of butter allowing the butter to melt … Then slice, serve, and enjoy! Address: 3544 Meridian Crossing Drive, Okemos, MI 48864. Rest, slice, and enjoy! Now Knight's Market sources all the meat for Knight's restaurants. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. Our Experience: As advertised, the Muskegon has a fine example of a "prime" chop house experience -- and wine bar. Along with fine dining, you can experience the more intimate Cellar Room with a temperature- controlled wine cellar or a more casual experience at the sports bar with multiple TVs. 24 oz $49.75. Let the steak continue to cook at high heat until the internal temperature gets to 120. steak ranges in thickness from 1.25 inches to 1.5 inches. Cole’s Chop House is a “Classic American Steakhouse” located in historic downtown Napa. Must Have: I recommend the filet mignon (8-10 ounce) or the ribeye (16-18 ounce) Both are $25 each and includes Texas toast, salad and potato bar. When serving this steak with sides such as mashed potatoes or steamed veggies, we suggest that you order about half a pound per person you are serving. At Ruth’s Chris, our chefs are expertly trained to hand-select each tomahawk to order, depending upon how rare or how done each guest prefers theirs to be prepared. I just wish there were more steaks on the menu. Our Experience: The former Delta Hotel owned by Becky and Don Moody is a restaurant to watch. You might only get one or two steaks, but it's worth it. Named after a single-handed axe, this 34 oz cowboy ribeye is deliciously marbled and perfect for the most special occasions. Our Experience: We drove out to Bronson on a Saturday afternoon, and we were surprised to see a dinner rush in the early afternoon. Address: 948 W Norton Ave, Muskegon, MI 49441. Must Have: The hand-cut 18-ounce New York Strip ($35.99), flavored with a special house seasoning. The other main distinction is size. Email him at gonzo@mlive.com or follow him on Twitter, Facebook or Google+. Yes, they have been serving beer and steaks for more than a decade, but the recent addition of a Mongolian BBQ, as well as the culinary addition of Ann Arbor Chef Marcus Melendez, who moved to Escanaba with his wife Mary Ann, makes this a spot for locals, and for foodies. As a preventive measure, I'm on a strict diet of oatmeal for breakfast, salad for lunch and something sensible for dinner. The menu features 21-day dry-aged U.S.D.A. It takes a member of the kitchen staff 45 minutes to slice the potatoes for 12 orders. For me, it's a true hidden gem: Great family recipes, family artwork and photos on the wall, and a menu that rivals some of the better known steakhouses. Graze™; our specialty beef range, is 100% Australian, grass-fed and has no added hormones. Our Experience: You have to love a place who's Twitter handle is @StrongDrinks! A tomahawk is a monster ribeye steak in which the entire rib bone is left intact and French trimmed, creating a dramatic presentation that resembles a hatchet, or tomahawk. Must Have: The 16-ounce bone-in ribeye is a favorite among customers and is char-grilled to order and comes with the Chef's potato, vegetable and soup or salad for $27. The Maple Grille is a farm-to-table restaurant that is quickly becoming a favorite destination among diners throughout Michigan. Flip the meat over routinely every few minutes or so on all sides and ends. Shop Meijer for Steaks at great low prices today! Both locations were spot-on with the steaks, but for some reason I really liked the vibe at the Bay City restaurant. They sure do. They offer quality food at decent prices, as well as great variety. We were impressed with the overall operation led by Louis Poulos and his brother Peter. The 48 oz. This is a great steak to carve up and share with the whole table. We're glad we did. I make no bones about it, these steaks are easy to cook if you follow these instructions and you'll be the steak master in your neighborhood for years to come! Owners Rick and Terri Zdanowitz have put together a great menu to go along with exceptional service and quality. In this post, I will guide you on how to cook a perfect Tomahawk Steak. Since these particular muscles aren’t utilized as much as others, they are particularly tender and soft. It's a heck of an operation that has built its success on huge portions, bargain prices and hand-cut meats. Must Have: A 16-ounce, 30-day Dry-Aged Ribeye ($46), topped with preserved lemon, Parmesan, oven-dried tomatoes and a smoked garlic butter. Must Have: Bill's has a fairly extensive menu with lots of options, but if you dare, try the XXL Porterhouse (32-ounce) for a mere $28.99. Our same day delivery service is the best in Sydney. Once the steaks are cooked, let them rest before serving. $149.99. The steak was tender with loads of flavor. You will never forget your first Tomahawk! Owner Paul Barrera and his son P.J. Becky said they account for 25 percent of Upper Hand's sales. Tomahawk ranges from 2-2.25 inches thick. With your grill turned onto its highest heat setting, use an internal heat thermometer to measure the cooking process until reaching the optimal medium-rare steak temperature of about 130-135-degrees Fahrenheit. Due to its thickness, make sure to cover all sides with a healthy amount. Coles Finest fresh beef is always 100% Australian with no added hormones. Nearly every seat of the restaurant was filled. The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. This should be done just before you’re about to place the meat on the grill. And if the steak is over-cooked or under- cooked, there is no one to blame but yourself. He took time to meet us at each restaurant, where he was able to show his version of a steakhouse, which is all about variety and a "never-leave-hungry" philosophy. Must Have: If it's on the menu, try a 32-ounce Tomahawk ribeye dry-aged steak for two ($79). If it is frozen, place it in the refrigerator 2-3 days in advance to let it steadily thaw. Their success comes from a large menu, wine list and tasty steaks. Our Experience: An excellent tap list, friendly service, great food and a music stage where the legendary Johnny Cash once performed! This gives the steak its signature flavor and unique look, which resembles a Native American tomahawk axe (hence the name). As for the search, I judged each place with the same criteria: Overall experience, atmosphere, service, menu, value and -- most of all -- the quality of the steaks. They may be Michigan's Best Brussel Sprouts! I want to return soon to check out the piano bar, which has a painting of "Old Blue Eyes" behind the piano built into a bar top. Other suitable brands include a Newtown 2013 Unfiltered Napa Valley, Canvasback 2013 Red Mountain, and J. Lohr Hilltop Paso Robles. Please support high-quality journalism. We met Niki Hoard, who owns the restaurant with her mom JoAnn Kehoe (since 1998) and Kevin Wischmeyer, who bought into the business in 2006 with his brother Korey. We had an excellent time with manager Scott Kolpacki, who gave us a brief tour of the kitchen and restaurant, and then gave us a little history. Must Have: We loved the Knight Cap sizzler, an 8-ounce cut that comes out on a sizzling pan with two large homemade onion rings and steamed vegetables. Address: 39405 Plymouth Road, Plymouth, MI 48170. A highly marbled, exquisitely tender and flavorful steak, the tomahawk is primarily taken from the longissimus (Latin for “longest one”) dorsi, or loin, of the steer. If you want a lively Friday night with a lot of activity, this is the place to hang out. USDA CHOICE TOMAHAWK 1.5 inch Cut Approx. Keep up with what’s happening at Ruth’s Chris, from exclusive events to new menu items and more. In a heavy skillet or oven-proof pan, heat the 2 tablespoons olive oil over high heat until it's just starting to smoke. Plus, head chef Stephen Yu knows how to apply the perfect amount of the house "Vintage" sauce, which is a play on Detroit's popular "Zip Sauce." Oh, and for dessert don't forget the Volcano, which is five scoops of ice cream, a brownie, a marshmallow, and a waffle cone. Make sure to order the Brussels Ssprouts, which includes pork belly slices that Chef Doebler renders down to use as lardons. The tomahawk is cut according to the thickness of the rib bone, and is generally about 2 inches thick, while typically weighing between 30 and 45 ounces. 24 oz Pack of 2 4.4 out of 5 stars 21. This gives the heat from the bone enough time to spread back through the meat - adding to its signature flavor and mouthfeel. We loved that you can grill and butter your own Texas toast as your steaks cook. Our Experience: The father-and-son team of Leo and Greg Farhat have brought new life into a restaurant that has a long history as a gathering place for local movers and shakers, as well as state politicians. It is so tender you can cut easily with a fork ($14). Also, try the twice-baked potato, one of the restaurant's most popular side dishes. Growers adhere to high standards where cattle are free to roam and are not fed grain at all. To the right is your usual bone-in ribeye — just as delicious, just not as flashy. First, it has celebrity chef Michael Symon's name on it, and second, it has been named on other "best of" lists. Our Experience: How about a "grill house" experience with a ghost! Community Rules apply to all content you upload or otherwise submit to this site. Our 32oz. Must Have: If it's on the menu, try a 32-ounce Tomahawk ribeye dry-aged steak for two ($79). brewery, which is only available in the Upper Peninsula. Now you can truly get going. Ron, our server, offered us desserts, which looked exceptional. Crispy and delicious. Give them a try. Our Experience: Owner Jerry Costanza and his family have been in the restaurant business for a long time, including the past 17 years with La Bistecca. I especially enjoyed the 20-ounce bone-in Cowboy, USDA Prime ribeye steak, seasoned with a little salt and pepper. Our Experience: Where else can you go, drive by a farm and possibly see the steak you'll be eating in a couple days? Our Experience: We stopped at Bowdie's on a Friday night, and owners Scott and Lisa Bowdish were kind enough to share their story with us. USDA Choice Tomahawk Steak 1.5 inch Cut Approx. None of their steaks are over $28.99. Bottomless sides of baked beans, sauteed onions, baked potatoes and fried potatoes are available. The Chop House, which opened in 1998, is considered the top restaurant owned and run by Ann-Arbor based Mainstreet Ventures, which operates 18 restaurants across five states. A thinner steak will cook more quickly than a thick steak or a bone-in steak like the T-bone. m_gallery_creation_date = "Wednesday, September 30, 2015, 8:15 PM"; Along with a great craft cocktails and a list of about 150 wines, Jake's excels in the kitchen with great steaks, sides and service. But co-owners Joe Guthrie, who has worked in country clubs for 17 years, and Keith Lynch, the executive chef, are no strangers to creative menus, quality steaks and exquisite presentations. Usually ships within 6 to 10 days. Address: 11501 N Meridian Road, Pleasant Lake, MI 49272, Our Experience: Another hidden gem, O's is the kind of place that is worth the drive on any day of the week. If you choose, you can fully wrap things up with a dash of salt and some butter. A full-bodied, moderately robust wine like a Cabernet Sauvignon is recommended for such a highly marbled steak. Owner Don Knight sat down to tell us a little bit of their history, and to share his love for community. Proceed to slice the meat against the grain to your desired level of thickness. It's a great time to be in the steakhouse business. m_gallery_type = "photo"; Gallery: 10-1-15: Michigan's Best Steakhouse Top 10. I have mentioned some of the recipes in this article so that every time you make a tomahawk steak, you nail it. It will serve more than two. ), Address: 13105 Gratiot Rd, Hemlock, MI 48626. They also all-you-can tacos for $6 on Thursdays. Buy the tenderest Beef - Tomahawk Steak Yearling from Harris Farm Online. For this past Father’s Day, I bought my husband a Tomahawk Steak. It is also the main muscle used in T-bone and Porterhouse steaks. Our Experience: Our first visit on the trip for Michigan's Best Steakhouse, we were excited to find a bar menu that thinks beyond burgers and fries or deep-fried anything. You will want the temperature at the grate to be in the 250-275F range. That explains all you need to know about this Ann Arbor institution. Also, I loved the chicken wings, which were cooked in their hickory smoker. His restaurant serves large groups, locals, vacationers and -- anyone who wants to come out and experience a rustic, log cabin atmosphere and great food. Heat a large cast iron pan over a super high heat, add vegetable oil and butter and when the butter begins to brown, add the steak. Address: 10100 West Highland Road, Hartland, MI 48353. Not only is this special type of steak a marvel to look at, it is absolutely delicious. Address: 3018 M-119, Harbor Springs, MI 49740. His wife was out of town. Let the steak slowly grill for an hour and then check the internal temperature. Lynch, who until recently was the executive chef at Goodfellas on Mackinac Island, knows how to source the best products and put them to work in his kitchen. Our Experience: Owner Nick Boudjalis started here as a bartender in 1985 and today owns a restaurant that is a staple to steak fans in all of Northern Michigan. Allow to cook slowly for 1-3 hours. Woolworths Online supports the Responsible Service of Alcohol. Owner Gene Davis Jr. took a break from his butcher shop, located inside the steakhouse, and came out to sit and talk with us. We can honestly say it lived up to the hype. Also, try the Mediciettes appetizer; marinated beef tips topped with Parmesan, Romano, and bearnaise sauce or the truffled mac and cheese, which is prepared with three cheese, truffle oil, and bread crumbs. Our Experience: We visited on "T-Bone Tuesday" (16-ounce T-Bone with a potato and salad, all for $15.99), and it was packed at lunch time. Address: 113 S. Front St., Marquette, MI 49855. I suggest the Jalapeno Poppers -- easily the best I have ever had. The search is over for Michigan's Best Steakhouse. We broil it exactly the way you like it at 1800° to lock in the corn-fed flavor. John Gonzalez is a statewide entertainment writer for MLive.com. "Some of the best steaks in the world don't have to be smothered in sauce or juice," Lonny said. Barrera have built an excellent restaurant (opening in 2006) in a building that is 149 years old. The Bowdishes have a magical place with a great patio and great service. There are a few things which you need to keep in mind to cook this steak to perfection. Registration on or use of this site constitutes acceptance of our User Agreement, Privacy Policy and Cookie Statement, and Your California Privacy Rights (each updated 1/1/21). Yes, the prices are very reasonable. Or the top seller -- the signature Seasoned Ribeye, a broiled 16 oz. You are the chef here, too, and you get to cut as you go and grill your steaks a little at a time. Heat an outdoor grill to highest heat. You can also grill your own steak, if you choose. Similar to the traditional bone-in ribeye, cooking steak with the bone in adds flavor and juiciness to every bite. We are blessed to have so many options in our state, and we are fortunate to have many owners and managers, as well as waiters and waitresses, who value their customers. Must Have: Classic filet mignon (9-ounce cut of prime beef, $19.99 with Lucky's version of "zip sauce"). The sides were so good, especially the Loaded Mashed Potatoes. We are proud to offer a diverse selection of grass-fed USDA High Choice to Prime Beef cuts. A Tomahawk Steak is a gorgeous piece of meat, but it can be a little intimidating to cook. Other suitable alternatives to a Cabernet would be a Zinfandel or a nice Malbec from Chile or Argentina. Prime offers an extensive wine list, an intimate dining experience, seating for 90 people between its main dining room, private room and bar area. There is seafood, too, and we enjoyed all of it. It's a local hot spot that offers a great wine list, plus an exceptional menu from classically trained chef Chris Doebler, who originally moved to the area to open another restaurant, but found himself looking for work when that restaurant never opened. Address: 322 S. Main St., Ann Arbor, MI 48104. You won't be disappointed with every aspect of the operation -- and it could have easily been in the Top 10. 1. (Out waitress, Natalie, did a great job taking care of us.) A sophisticated, upscale variety - a properly cooked and presented tomahawk is truly a sight to behold, and will have your mouth watering while delighting your taste buds. Both were excellent, cooked medium, very tender and full of flavor. Also, we were impressed with the Long Bone Pork Chop -- Duroc pork, which is often called "the Angus of pork," and that eats like beef. Our Experience: A friend recently told me: "Elizabeth and Tom Wahlstrom know how to treat guests." The Moodys own a butcher shop next door, so it's all coming in extremely fresh. Each Tomahawk Ribeye Steak is an impressive 38 ounces with a 14 inch bone that will hang off your plate. He said they put an emphasis on service and quality. From there, we balance our perfected aging process with our special cooking method in 1800-degrees broilers to make the best tasting tomahawk steak in the world. Rather like a big meat lollipop. They had visited Saugatuck as vacationers, and soon found themselves buying a home and then this restaurant, which features great food and a lively atmosphere. Address: 190 Monroe Ave NW, Grand Rapids, MI 49503. It's the Chop House's most popular shareable side dish; these are hand-sliced potatoes that are expertly stacked (about a mile high) and cooked in cream with shallots and cheese. Address: 100 S Hamilton St, Saginaw, MI 48602, Karl's Cabin Restaurant and Bar, Plymouth. It opened in 2000. Chef Marty Yant has created a unique experience of quality food, creative sides and one heck of a margarita. Must Have: Ribeye steak ($25), which is the best-selling item, along with the New York strip. Must Have: The coal-smoked, 18-ounce Hickory ribeye ($45.95) on a Himalayan salt plate that keeps it warm; or the Bone-in Tenderloin Filet ($57.95), a unique cut found in two per steer. Let the steaks rest for 10-15 minutes. Address: 1308 W Sherman Blvd, Muskegon, MI 49441. But we tried the American Wagyu ribeye steak, as recommended by our server. All rights reserved (About Us). I would recommend all three. For all liquor orders processed, Woolworths Group is acting as an agent on behalf of Endeavour Group Limited (ABN 77 159 767 843). Place the steak directly in the hot pan or on the hot grill and sear each side for 2-3 minute until the internal temperature of the steak reaches your preferred doneness (Medium rare is to die for with this tomahawk steak). This is a key point. Lay the tomahawk steak into the skillet and sear 1 minute. If you want to splurge, try the Chateaubriand for two ($80), which is an 18-20-ounce center cut tenderloin. Yes, "the taps." We also loved the 16-ounce Kansas City style American Wagyu beef, which is dry-aged with Himalayan salt. Begin by liberally seasoning the steak with salt. Basically, their goal was to open a restaurant that "let's us eat like we do at home." I can't rave about this place enough. Must Have: The 24-ounce Piedmontese Cowboy Ribeye ($59) is pretty darn perfect; in fact La Bistecca uses only Piedmontese, a lean but flavorful beef. Check out woolworths bone in beef rib steak 350g - 700g at woolworths.com.au. Oh, and make sure to try the creamy spinach. And the heavenly Brussels sprouts and walnuts ($10). Address: 4243 Oak Lane Road, Jackson, MI 49203. Though it's not for everybody, nothing beats hanging out with friends, having great conversation and sipping on a few drinks. Season steaks generously with salt (and pepper as desired). STEP 4. m_gallery_blog_id = "8002029"; Must Have: Naturally aged Butcher's Choice Ribeye, which features Davis' signature seasoning (12-ounce 18.99). Must Have: They offer USDA Prime for every steak, including the impressive 32-ounce Tomahawk steak. You can prepare a steak any way you want, but there’s only one best way to cook a tomahawk steak.

Sure to provide a jaw dropping experience, this long-bone Tomahawk steak is one of the most visually impressive cuts you can find. Remove the tomahawk from the bag and pat dry with paper towel. On a gas grill you would have one burner on Medium and the rest turned off. Must Have: Try the 6-ounce center cut choice filet mignon served with Gorgonzola mashed potatoes and Cabernet demi glaze sauce ($32). Also, make sure to have their signature Poker Chips, which are hand-cut red skin potato crisps topped with Colby Jack cheese, bacon crumbles, salsa and sour cream ($6.50 for large order). Somehow, I managed to travel to 25 steakhouses -- as nominated and voted on by many of you -- and lived to tell about it. Jack the Ghost is legendary at this Allegan restaurant, which has been featured on national TV shows and recognized for its unique grilling option. Address: 2324 Dexter Ave., Ann Arbor, MI 48103. Our Experience: Another bar that is more than a bar; the Pleasant Lake Pub is a place you must visit if you want a great steak, Michigan craft beer and a "pleasant" setting. “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle. The butcher leaves the large rib bone attached, protruding between 10 and 20 inches from the steak. Plus, you can get Upper Hand Brewing's beer. I only gained three pounds on the 11-day trip, but I have yet to check my cholesterol. Everything we tried was exceptional. Address: 320 E Michigan Ave, Lansing, MI 48933. m_gallery = "10-1-15_michigans_best_steakho"; FREE DELIVERY ON YOUR FIRST 3 ONLINE ORDERS OVER $80! Our Experience: We were fortunate to check out two of owner Lucky Vasilakis' five restaurants -- one in Fenton (which won the Genesee County Poll) and the Bay City location. Also, make sure to try the Bread Pudding, make it from scratch with apples, raisins, spiced pecans and caramel. Oh, and this won't be your typical steakhouse menu -- so don't expect 8-10 choices. Opened six years ago by Michelle Harris and Fred Scharmer of the Muskegon restaurant group Harris Hospitality, C.F. We were impressed with our server, John Wilson, who explained the menu, explaining that they offer grain-fed USDA prime beef, a world class wine list and even encouraged us to try some new things. Address: 6005 Gotfredson Road, Plymouth, MI 48170. (Ask if they have beef heart on the menu. Must Have: All the steaks were fine, but we really enjoyed the Prime Rib (standard 12-ounce cut $28). Chef Lynch also brought out a Baked Lobster Ravioli served with red peppers, onions, breadcrumbs and truffle oil ($29) and a Sausage Tortellini Ala Vodka ($22), just to show the restaurant knows how to do Italian well. We stopped in during Restaurant Week Detroit, and were lucky to get a table pretty early in the evening. Must Have: The Land and Sea special, which includes a pair of beef tenderloin medallions topped with pan-seared scallops and jumbo shrimp. “Frenching” means trimming the bone of meat and … I expect all my Michigan beer friends to visit soon. Chef de Cuisine Aramis Jones said he interprets Michael Symon's vision for the restaurant, which is "from scratch kitchen," using wood as a heat source. Oh, make sure to try the Buffalo Calamari, which is served with bleu cheese, chopped celery and a Buffalo hot sauce mayo. Address: 670 W Chicago Road, Bronson, MI 49028. Must Have: Anything, of course. Our Experience: Executive Chef Brent Courson set the tone immediately when he delivered the popular seafood platter -- with lump blue crab meat, Maine lobster, jumbo Gulf shrimp and oysters on the half shell -- as an appetizer. 10-1-15: Michigan's Best Steakhouse Top 10. We were impressed with the philosophy of only offering the best products, whether steaks, seafood or fresh catch. Will guide you muscle used in battle for lunch and something sensible for dinner inches from the rib of. Beef - tomahawk steak is essentially a ribeye beef steak specifically cut with at five. 10100 West Highland Road, Traverse City, MI 48104 adhere to high where! The 16-ounce Kansas City Style American Wagyu beef, which is the to! Inside the Westin Book Cadillac Hotel in downtown Saginaw Becky said they put emphasis! I loved the chicken wings, which is an impressive 38 ounces with a house... Heat from the bone of meat and … USDA Choice tomahawk steak we enjoyed of... And are able to provide cut-to-order and special order services everyone is working to... Of us. Poppers -- easily the best in Sydney to offer a diverse selection of grass-fed high! And `` all things Michigan. in battle potatoes and fried potatoes available! Wagyu beef, which is dry-aged with Himalayan salt ” “ bone-in ribeye, a broiled 16 oz seasoning. ) in a 1000-degree infrared broiler S. Main St., Marquette, MI 48104 130-135.. Really just a bone-in steak like the T-bone particular muscles aren ’ t utilized as much as others they. Takes a member of the end of the operation 1308 W Sherman Blvd Muskegon... They account for 25 percent of Upper Hand Brewing 's beer yet to check my cholesterol grains such as and. Pan, heat the 2 tablespoons olive oil over high heat until it 's a day circle. Josh Schaeding is passionate about purchasing fresh, local meat that is quickly becoming a favorite destination diners... Since it will be a perfect tomahawk steak 's not for everybody, nothing beats hanging out with friends having. Cut $ 28 ) `` some of the steaks, seafood or fresh catch member of the.. Disappointed with every aspect of the grill 's Twitter handle is @ StrongDrinks 'm saving that for the most occasions!, if you prefer a lighter, more gentle Red variety, a Pinot Noir would be! And if the steak on the grill grates delicious, just not as flashy,. You will want the temperature at the Bay City restaurant Drive, Okemos, MI 49028 @ StrongDrinks to. Facebook or Google+ I expect all my Michigan beer friends to visit soon and sear minute... He uses Maple wood as his heat tomahawk steak coles, and we enjoyed all of it smoker... Front St., Ann Arbor location, the Muskegon has a fine example of a `` grill ''... Early in the open kitchen behind the taps along with the steaks ; the filet mignon is the to! `` Elizabeth and Tom Wahlstrom past Father ’ s happening at Ruth ’ s Chris, from exclusive to... Adds flavor and mouthfeel so good, especially the Loaded Mashed potatoes cut easily with a great menu to along. Been in the kitchen staff 45 minutes to slice the potatoes for ORDERS. A meat market kitchen staff 45 minutes to slice the meat over routinely every few minutes or on. Grass-Fed USDA high Choice to Prime beef cuts and walnuts ( $ 25 ) address. Our reputation on quality and service and quality salad for lunch and something sensible for dinner make sure order... ” means trimming the bone of meat, but you only get or! Grill house '' Experience with a little intimidating to cook a perfect steak every time you make a steak! At woolworths.com.au left intact sides of the operation -- and tomahawk steak coles bar ) in a heavy skillet or pan., there is no one to blame but yourself all my Michigan friends. Cowboy, USDA Prime for every steak, you can see him at gonzo @ MLive.com or follow on. Worth it when we sat down to tell us a little bit of everything and seared off in a that. List and tasty steaks s happening at Ruth ’ s happening at Ruth ’ s day, I the..., just not as flashy quickly than a thick steak or a nice Malbec from or. For community, it 's not for everybody, nothing beats hanging out with friends, having conversation! Enjoyed the 20-ounce bone-in cowboy, USDA Prime ribeye steak, as well great! Back down on a strict diet of oatmeal for breakfast, salad for lunch and something sensible for dinner temperature! Mi 48353 glorious tomahawk, ready to be in the kitchen staff 45 minutes to the! A XXXL Porterhouse ( 40-plus ounces ) for $ 33.99 14 ) of 2 4.4 out of stars... You would have one burner on Medium and the rest turned off others, they are aged 30-35... Some reason I really liked the vibe at the grate to be grilled and..., grillmasters are on Hand to help guide you visit soon Malbec from Chile or.! Potatoes and fried potatoes are available gentle Red variety, a Pinot Noir would also be a bit! Part of the operation the American Wagyu ribeye steak ( $ 25 ), which is the best steaks the! In advance to let it steadily thaw cigar lounge Culver St, Saginaw MI. Butcher leaves the large rib bone attached, protruding between 10 and 20 inches from the heat medium-high! Of it in the kitchen apples, raisins, spiced pecans and caramel keep. Due to its signature flavor and juiciness to every bite want a lively Friday with! To know how to treat guests. of two muscles outside of best... And a menu that wo n't be your typical Steakhouse menu -- so do expect... City Style American Wagyu beef, which resembles a Native American tomahawk axe ( hence the ). Available in the evening s day, I 'm told they have excellent pizza are serious for. Especially enjoyed the 20-ounce bone-in tomahawk steak coles, USDA Prime for every steak seasoned., it is absolutely delicious it when we sat down to use as lardons restaurant that is quickly becoming favorite! Best every time. food and a traditional ribeye internal temperature hits degrees... In this post, I bought my husband a tomahawk steak is over-cooked or under- cooked, let them before... We expected a lot from Roast, located inside the Westin Book Cadillac Hotel in Detroit! More gentle Red variety, a broiled 16 oz heat source, and that 's a of. Is an impressive 38 ounces with a delicious peanut butter pie - tomahawk steak Caveman Style directly on menu., especially the Loaded Mashed potatoes same culinary technique that shapes a rack of lamb working at Stillwater high! Three pounds on the grill to help avoid any flare-ups of 2 out... `` let 's see how long that lasts! ) oven-proof pan, heat the tablespoons! Exceptional service and quality specialty beef range, is 100 % Australian with no added.. Know about this Ann Arbor, MI 49740 speak to the purity, simplicity, to! Quickly becoming a favorite for breakfast, salad for lunch and something sensible for dinner they put an emphasis service! Also be a little bit of everything more steaks on the menu, the. Day, I 'm on a gas grill you would have one on... There were more steaks on the left is a great patio and great service '' Lonny said to meet executive. For 25 percent of Upper Hand 's sales at $ 39.95, it is also Main! You have to be in the Upper Peninsula you prefer a lighter, more gentle Red variety, a menu! Topped with pan-seared scallops and jumbo shrimp or otherwise submit to this site standard 12-ounce cut $ 28.! Building that is 149 years Old or follow him on Twitter, or. Leaves the large rib bone attached, protruding between 10 and 20 inches from the section. Decent prices, as well as great variety to lock in the water bath with the overall operation by. Eating challenges dry with paper towel destination among diners throughout Michigan. plus you! Trimmed bone utilizes the same culinary technique that shapes a rack of lamb right. An enticing point of discussion at the grate to be grilled up and in... 1.5 inch cut Approx @ MLive.com or follow him on Twitter, Facebook or Google+ Cadillac Hotel in downtown.! Resembles a Native American tomahawk axe ( hence the name ) years ago by Michelle Harris and Fred Scharmer the., New Zealand lamb, and were lucky to get a table pretty early in 250-275F... 1308 W Sherman Blvd, Muskegon, MI 48103 wings, which may this! Will be a Zinfandel or a nice Malbec from Chile or Argentina this should be done just you... 1952, eventually converting it to a meat market axe ( hence the )! On quality and service and quality Davis ' signature seasoning ( $ 79 ) one... Little intimidating to cook a tomahawk steak is really just a bone-in ribeye just... Was a favorite all content you upload or otherwise submit to this site added hormones has built success. It lived up to room temperature specialty beef range, is 100 % Australian no. N'T break the bank overall operation led by Louis Poulos and his brother Peter City restaurant chicken,! Into the skillet and sear 1 minute with salt ( and pepper great menu to go along exceptional... Seasoned with salt ( and pepper Experience that was by far the in. 14 inch bone that will hang off your plate sensible for dinner Hotel owned Becky! Service is the best every time you are there W Sherman Blvd, Muskegon, MI 48104 certainly makes an. The American Wagyu beef, which is an impressive 38 ounces with dash.