Chicago Prime Rib Restaurants

The Rib-Eye is cut from the roast that sits at the top of the rib primal. As a roast is known as a standing rib roast or, more commonly, Prime Rib (though technically only if it is prime grade beef). The Rib-Eye is a boneless cut. When the bone is attached it is called a Rib Steak.

Because of excellent marbling in the meat of this cut, it is loaded with flavor and remains tender during cooking. This steak is best grilled (ask anyone) and will remain tender up to medium, though it is still good...

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Chicago Prime Rib Restaurants

The Rib-Eye is cut from the roast that sits at the top of the rib primal. As a roast is known as a standing rib roast or, more commonly, Prime Rib (though technically only if it is prime grade beef). The Rib-Eye is a boneless cut. When the bone is attached it is called a Rib Steak.

Because of excellent marbling in the meat of this cut, it is loaded with flavor and remains tender during cooking. This steak is best grilled (ask anyone) and will remain tender up to medium, though it is still good at medium well.

To real steak eaters, this is THE steak. At least once in your life you need to go to the most expensive restaurant you can find and order a prime grade Rib-Eye steak, medium rare. When you go to take that first bite, close your eyes and roll back in your seat. Yeah, it's that good.

Chicago has a large number of top-notch steak restaurants that serve the prime grade of beef (prime rib) that is defined here, from old-style red leather/vinyl booths to new, contemporary layouts. One thing that all have in common is the dry-aged prime rib you can get as your primary food when your soul requires it. Our Chicago Restaurant Guide gives you a description of the “best of” Chicago steak restaurants that fill the bill for experiencing the atmosphere and quality, tenderness, and taste that the best prime rib offers.

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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