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Ordering steak at a restaurant is typically an extravagance, so if you are taking the plunge, it is always nice to know it will be done well, or, in my case, medium-rare. Below are 5 Great Steaks from around Arkansas. I am not saying these are the absolute best steaks in the state, as I’ve not had every one out there, but these five below are unmistakably fantastic. Each one is unique from the others, so grab your steak knife and let’s get to it.
Truth be told, I was a little hesitant about ordering a marinated ribeye, as I’ve never gone that route, but this steak came so highly recommended that I just couldn’t pass it up. And boy, it did not disappoint. Omar’s Hawaiian Ribeye is cut a little thinner than your typical restaurant ribeye offering, but this allows the marinade to really work its magic, and, in this case, that’s providing a wonderful balance of sweet and tangy flavors.
Arthur’s 8-ounce Kobe Filet is probably the most expensive steak I’ve ever ordered but also one of the best. A super tender interior and nice crusty charred exterior yield a steak that can be cut with a fork. A finely marbled piece of meat coupled with a masterful grill job has a way of elevating a steak to the upper echelon of choices.
Have you ever eaten a 120-day aged steak? I have, once, at Taylor’s. The downhome, lowkey establishment, in what feels like the middle of nowhere, churns out a steak that could rival any fancy steakhouse in America. Highlights include a beautiful red interior, grilled edges, and just the slightest hint of funk that lets you know this steak was properly aged. Follow Taylor’s on social media, and if you see the 120-day aged ribeye, reserve it and make the drive to Dumas. Even if it isn’t available, I have no doubt any of Taylor’s steaks will satisfy.
While The Faded Rose is well-known for its Creole and Cajun cuisines, many folks will tell you that the steak is one of the most underrated menu items. Make sure to order the ribeye and request it blackened. The steak is as rich and flavorful as can be, just swimming in juices and butter, making it absolutely perfect to eat with a baked potato or a side of fries.
Steak, at an Italian restaurant? Yes! A friend ordered Bocca’s 35-day aged, wood fire-grilled filet and was kind enough to let me have a few bites. My goodness, the smoky flavors imparted from the grill on this filet are irresistibly good. And the presentation of the steak, which comes to the table already sliced, is almost as impressive as the taste. Almost. If you can resist the pasta or pizza, consider ordering a steak at Bocca.
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