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Certified Tajima Kobe Beef. Courtesy Roka Akor

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Steak Out!

Sink Your Teeth Into These Delectable, Dude-Approved Dishes

Forget a new tie or shaving kit. This Father’s Day, get dad what he really wants—a night out with the family to enjoy a big, juicy steak.

Maple & Ash sources from Meats by Linz, which is widely regarded as the gold standard when it comes to high-quality aging and butchering in the United States. Linz features 100% Black Angus cattle from its own herd and uses Old World dry aging techniques, going so far as to age some cuts for up to 85 days. Though there are copious options at Maple, consider The Eisenhower ($215) for dad. It is a 40 oz. porterhouse cooked on the coals of a live wood fire and served with bone marrow stuffing.

Like Maple, Bourbon Steak at the Fairmont Scottsdale Princess should be on any meat-lover’s bucket list, especially on a special occasion. Every piece of protein on the menu is natural, organic, and hormone-free, not to mention slow-poached in butter and finished in wood-fueled flames on the grill. Splurge on the 20 oz. Kansas City Strip ($89) when visiting and be sure to add the optional sauce trio. It features house-made béarnaise, peppercorn, and chimichurri sauces that will change your life.  

When it comes to insane enhancements, Steak 44 is also a must. Everything from a fried egg to black truffle sautéed Maine lobster can be added atop any steak, each of which is cut in-house daily by a master butcher. Of note is the eye-popping 12 oz. Westholme Australian Wagyu Filet. Westholme cattle graze on pristine tracts of Mitchell grass and are grain-fed proprietary blends to produce rich marbling, signature tenderness, and an ultra-juicy bite.

Roka Akor also features exotically sourced cuts. The Scottsdale hot spot holds one of only 30 U.S. licenses to source Kobe Beef directly from the Hyogo Prefecture in Japan. Its highly recognizable texture and sophisticated flavor makes it one of the world’s most desirable and in-demand meats. At Roka, the Certified Tajima Kobe Beef is served by the ounce, based on market price.

Keeping with the exotically sourced vibe, ever wonder what it is like to dine at a chic steakhouse in the heart of Spain or Latin America? Then visit Talavera at the Four Seasons Resort Scottsdale at Troon North, where they feature a regularly changing selection of meaty options. The menu currently boasts a 30 oz. Dry Aged Prime Ribeye ($130). The grass-fed ribeye was sourced from Tasmania, which is known for its clean air, pampered animals, and decadent richness. Each cut is dry-aged 28 to 40 days before being trimmed, seasoned, broiled, rested, and paired with seasonal sides.  

Need more to chew on?

STK Steakhouse's steaks, rubs, and recipes are so coveted that the restaurant offers STK Meat Market, which offers packages of flash frozen cuts paired with spices, chef-curated instructions, and restaurant dining credit. There is even a Cut of the Month Club. An in-person visit is also a must, especially for the Japanese Wagyu selection, which includes A5 Strips, A5 Filets, and even A5 Spinalis cuts. For each, consider adding Wagyu Umami Butter on top or on the side.   

For views that rival each bite, do not miss J&G Steakhouse at The Phoenician, especially at sunset. The lauded eatery features a 30 oz. Wagyu Tomahawk Ribeye ($155), which is perfectly seared inside a 1,100-degree combination grill and oven before being served still sizzling atop a heated salt block and carved-to-order tableside.

Finally, while you know celebrity chef Scott Conant for his pasta, you need to make a date at The Americano or Mora Italian to see his interpretation of steak. At The Americano, his Tagliatelle Wagyu Bolognese ($36) features perfectly grilled beef tenderloin and sauce made with both a beef wagyu and pork ragu that is truly next level. At Mora, the 18 oz. Wood-Grilled Ribeye ($62) is an ample, juicy, ultra-flavor infused cut for the ages.

  • Wagyu Tomahawk Ribeye. Courtesy J&G Steakhouse
  • The Eisenhower. Courtesy Maple & Ash
  • Certified Tajima Kobe Beef. Courtesy Roka Akor
  • Westholme Australian Wagyu Filet. Courtesy Steak 44
  • Kansas City Strip. Courtesy Fairmont Scottsdale Princess
  • A5 Spinalis. Courtesy STK Steakhouse
  • Dry Aged Prime Ribeye. Courtesy Talavara
  • Westholme Australian Wagyu Filet. Courtesy Steak 44

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