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For many diners, steakhouses provide an opportunity to indulge in a meal that most people don’t make at home—even chefs. Whether it’s a bone-in ribeye, a dry-aged steak, or USDA Prime beef, these are specialties that necessitate concerted time, care, and effort, from the sourcing process and the aging to cooking and presentation. And if there’s one steakhouse staple that captures all of this pomp and circumstance, it’s prime rib.
It’s a careful, diligent process that requires a steady hand and an eye for precision. And these are eight steakhouse chains doing it right. A prime rib so good that it’s only available one night a week, Caramelized Prime Rib has become a sought-after specialty at Perry’s Steakhouse & Grille. With locations spanning the country nowadays, the brand got its start as a meat market in Houston in 1979. And ever since Chris Perry opted to add on-site dining tables, the company has maintained a commitment to quality beef.
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