Best of Houston

Best of Houston® 2019: Best Steak

The bone-in strip loin gets wet-aged and finished in a cast iron skillet.
The bone-in strip loin gets wet-aged and finished in a cast iron skillet. Photo by Julie Soefer Photography
Best Steak: Georgia James

After the success of One Fifth’s beefy iteration, One Fifth Steak, chef Chris Shepherd knew it was time to open a dedicated steak restaurant, and this one plans on staying put. True to Shepherd’s food philosophy, his steakhouse goes outside the box, offering high-quality, fun riffs on steakhouse classics in the old Underbelly space. Top notch long bone ribeye is dry-aged for 100 days and hot-seared in a cast iron; bone-in strip loin gets wet-aged and finished in a cast iron skillet; barbacoa-style 44 Farms short rib is marinated overnight and smoked in-house before being finished in a slow braise until fork-tender; and sides like the pig ear-studded crispy Brussels sprouts, sweet potato and cheddar gratin, and lamburger helper do their meaty counterparts justice. Do save room for pastry chef Victoria Dearmond’s matchless desserts, which have nothing to do with steak but are worthy nonetheless.

1100 Westheimer, Houston

Readers' Choice: Pappas Bros. Steakhouse

The Shops at Houston Center
1200 McKinney, Houston

5839 Westheimer, Houston
KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
The Houston Press is a nationally award-winning, 32-year-old publication ruled by endless curiosity, a certain amount of irreverence, the desire to get to the truth and to point out the absurd as well as the glorious.
Contact: Houston Press