READERS’ CHOICE
Dec 29, 2020
4 minutes
BEST STEAK
Jimmy P’s Charred
The Pepper family has been serving the best in beef since 1985, with Jim Sr. carving up nearly 3 million cuts of meat. Specialties include the baseball sirloin, tomahawk ribeye, and Japanese Wagyu New York strip, all broiled at 1200 degrees. The atmosphere is friendly and relaxed, and you can select your steak at the butcher shop next door. (jimmypscharred.com)
Runner-Up: The Capital Grille
The Naples outpost of this acclaimed chain dry-ages their steaks for at least 18 days for optimum flavor and texture. The meat is then hand-carved by in-house butchers before broiling. Popular choices include the porcini-rubbed bone-in ribeye and the bonein, Kona-crusted New York strip, paired with a selection from
You’re reading a preview, subscribe to read more.
Start your free 30 days