Gold Coast Steaks

The best Gold Coast steaks and steakhouses are known for more than just for the meat alone. It is the amazing, transcendent steak that sets these recommended Gold Coast steaks and steak houses apart. You can try to reproduce the same results at home, but you’re almost surely doomed to failure. Why? How do these Gold Coast steaks and steakhouses get their steaks so tender, so succulent, so flavorful, so perfect?

Grade of the Beef: The best Gold Coast steaks, as well as the best of other Chicago area steaks, use the most expensive grades of beef,...

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Gold Coast Steaks

The best Gold Coast steaks and steakhouses are known for more than just for the meat alone. It is the amazing, transcendent steak that sets these recommended Gold Coast steaks and steak houses apart. You can try to reproduce the same results at home, but you’re almost surely doomed to failure. Why? How do these Gold Coast steaks and steakhouses get their steaks so tender, so succulent, so flavorful, so perfect?

Grade of the Beef: The best Gold Coast steaks, as well as the best of other Chicago area steaks, use the most expensive grades of beef, USDA “Prime”. Prime graded beef accounts for only 2% of all beef production in the US, so the high demand for this quality beef makes it hard to purchase at a “regular” grocery store. You’ll likely have to settle for the next lower grade, “Choice” for your steaks. This grade is still very good, just not “Prime”.

Aging of the Beef: The recommended Gold Coast steak houses age their beef, generally from 15 to 28 days, to intensify the flavor and improve the tenderness of the cut. Dry-aging is done by letting the meat sit (in very controlled conditions) for the period of time noted. The average person can’t do this at home due to the risk of spoilage and food poisoning, which can be very high, so please don’t try it. Some local specialized meat markets in Chicago offer aged beef (click here to discover them). If you can't find it or buy it, don't worry. You can still get a great steak at one of these great Gold Coast steakhouses. Seasoning for the Beef: Great Gold Coast steaks need little seasoning. However, every great Gold Coast steakhouse seasons the steaks as they cook them. Seasoning runs from coarse ground black pepper, to sea or kosher salt, to parsley and even butter, yes butter (the butter has to be added at just the right time).

Equipment for Cooking the Beef: Most of the recommended Gold Coast steakhouses actually broil their steaks, not grill them (although there are still some that grill their steaks). However, many of the best Gold Coast steakhouses use infrared broilers that produce incredibly high temperatures to cook their steaks. While you may be able to buy similar equipment, it won’t necessarily result in the same great steak you’re served at one the premier Gold Coast steakhouses. It’s the combination of equipment, expertise, grade of beef, seasoning, and just plain know-how that creates a great steak. (The historic Gold Coast area is part of Chicago's Near North Side community and is roughly bounded by on the north end by North Avenue, on the east by Lake Shore Drive, on the south by Oak Street, and on the west by Clark Street.)

Chicago Best Steaks uses a number of measures to define the restaurant that offer the best steaks. First, the steak house must feature USDA Prime Beef on its menu; the steak house must also offer world-class service; and, stock an extensive supply of wines and spirits, in keeping with the enjoyment and atmosphere that are part and parcel of a great steak house. Each of the steakhouse included on this site and in our guide is highly regarded by local and national media outlets such as Chicago Tribune, Chicago Sun-Times DiRoNA, Wine Spectator and Zagat. So, you as a diner, will know that the quality of the meal and the ambiance of the restaurant will meet your strictest requirements and afford you a relaxing, enjoyable meal.

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