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Taylor’s Steakhouse in Dumas serves my favorite steak in Arkansas. That’s no knock on anyone else. We have lots of great steaks in the Natural State, but Taylor’s reaches heights few, if any, in the country can achieve. And here’s the thing, those who’ve been to the Dumas steakhouse probably agree with me.
Three traits make Taylor’s steaks a cut above: quality meat, time-intensive aging, and perfect grilling.
The latter two are thanks in large part to co-owner and renowned steak whisperer Chuck Taylor, a man who has mastered the beef aging process and knows his way around a grill after 35 years of honing his skills. Chuck doesn’t mince words, and his intensity and dedication to craft are undeniable. Chuck’s wife, Pam, runs the front of house and makes up for his lack of loquaciousness with pure kindness and genuine, welcoming hospitality. Simply put, the two form a dynamic duo, and it was great to see them during my annual visit to the steakhouse.
Upon entering the restaurant, I recommend taking a gander at Chuck’s meat chamber along a far wall. It really is a sight to behold, filled with steaks at various aging stages. Most steaks at Taylor’s age between 30-60 days, and the result is a concentrated flavor that is nothing short of spectacular.
For my most recent meal, I ended up splitting a porterhouse with my wife. Lovers of this cut know it’s the best of two worlds, with a super tender filet on one side and a hearty New York strip on the other. The entire slab of grilled cow resides in a pool of melted butter and meat juice, and each bite of the medium-rare steak is as rich and decadent as the one before. While the porterhouse is insanely satisfying, if forced to choose, nothing at Taylor’s tops the bone-in ribeye, but those looking for a little less beef should opt for the filet mignon.
Whatever you do, make sure to save at least a little room for other dishes. Yes, the steak is the star, but everything else on the menu is worth your precious stomach space. That includes cheese dip, the hallmark meal starter to any proper Arkansas meal. Taylor’s version runs thick with a subtle spice and comes with thin chips. Our table of four gobbled it up, along with side salads and complimentary bread, while sucking down Bud Lights and Yuenglings.
On a reader’s recommendation, I also ordered a few a la carte fried catfish filets. If I lived in the area and frequented the restaurant more often, the catfish would be a regular order.
Looking for a pro tip? Get a side of fries, which are hand-cut, fried right, and perfect meat juice dippers. I can also vouch for Taylor’s desserts, like the bread pudding and cheesecake, but unfortunately, they didn’t happen this time.
Please note that reservations are recommended. Taylor’s is only open three nights a week (Thursday-Saturday), and I would hate for you to drive all that way only to face a long wait or worse, no table at all. The limited hours only help to build Taylor’s mystique.
As does that steak.
Taylor’s Steakhouse
14201 AR-54 (Dumas)
Phone: (870) 382-5349
Hours: Thursday 5:30 p.m.-9 p.m., Friday & Saturday 5:30 p.m.-10 p.m.
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[…] a knock on other steakhouses across the state. We have some great ones, but to me, none compare to Taylor’s in Dumas. The country setting is a bonus, as is the downhome service, but the star is the dry-aged ribeye […]