Heat an outdoor grill to highest heat. STEP 4. ), Address: 7208 Secor Road, Traverse City, MI 49685. Oh, and for dessert don't forget the Volcano, which is five scoops of ice cream, a brownie, a marshmallow, and a waffle cone. In a hot frypan squirt some Queensland nut oil and add a knob of butter allowing the butter to melt … I was impressed with the beer, too. Coles Finest fresh beef is always 100% Australian with no added hormones. Address: 322 S. Main St., Ann Arbor, MI 48104. steak is cut 2″ thick. Must Have: The Land and Sea special, which includes a pair of beef tenderloin medallions topped with pan-seared scallops and jumbo shrimp. This steak’s hatchet-like appearance is what gave this cut the name “tomahawk.” These Tomahawks are as impressive as they are delicious. I would recommend all three. I can't wait to return. He uses maple wood as his heat source, and you can see him at work in the open kitchen behind the taps. Our Experience: Where else can you go, drive by a farm and possibly see the steak you'll be eating in a couple days? Lynch, who until recently was the executive chef at Goodfellas on Mackinac Island, knows how to source the best products and put them to work in his kitchen. “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle. Jack the Ghost is legendary at this Allegan restaurant, which has been featured on national TV shows and recognized for its unique grilling option. Also, make sure to try the Bread Pudding, make it from scratch with apples, raisins, spiced pecans and caramel. Plus, head chef Stephen Yu knows how to apply the perfect amount of the house "Vintage" sauce, which is a play on Detroit's popular "Zip Sauce." Along with fine dining, you can experience the more intimate Cellar Room with a temperature- controlled wine cellar or a more casual experience at the sports bar with multiple TVs. Usually ships within 6 to 10 days. His late father Ray Knight purchased a market in 1952, eventually converting it to a meat market. It's the Chop House's most popular shareable side dish; these are hand-sliced potatoes that are expertly stacked (about a mile high) and cooked in cream with shallots and cheese. Our Experience: Owned by Mainstreet Ventures, the same owners as the Ann Arbor Chop House, this Grand Rapids location is no slouch in terms of fine dining, cuisine and service. Let the steak slowly grill for an hour and then check the internal temperature. Here at Ruth’s Chris, our signature 40-ounce cut makes it a perfect steak to share between two people - perhaps for a picturesque, romantic dinner for two, or during a special occasion like a birthday or Father’s Day. Our Experience: How about a "grill house" experience with a ghost! Elizabeth's was our last stop on the search. Must Have: Naturally aged Butcher's Choice Ribeye, which features Davis' signature seasoning (12-ounce 18.99). Address: Various locations (Bay City, Fenton, Davison, Lapeer, Clio and Imlay City). The menu features 21-day dry-aged U.S.D.A. Our Experience: We expected a lot from Roast, located inside the Westin Book Cadillac Hotel in downtown Detroit. For all liquor orders processed, Woolworths Group is acting as an agent on behalf of Endeavour Group Limited (ABN 77 159 767 843). Owner Don Knight sat down to tell us a little bit of their history, and to share his love for community. The steak was tender with loads of flavor. Now you can truly get going. It is also the main muscle used in T-bone and Porterhouse steaks. A full-bodied, moderately robust wine like a Cabernet Sauvignon is recommended for such a highly marbled steak. A sophisticated, upscale variety - a properly cooked and presented tomahawk is truly a sight to behold, and will have your mouth watering while delighting your taste buds. Other suitable brands include a Newtown 2013 Unfiltered Napa Valley, Canvasback 2013 Red Mountain, and J. Lohr Hilltop Paso Robles. It's a heck of an operation that has built its success on huge portions, bargain prices and hand-cut meats. Our Experience: You have to love a place who's Twitter handle is @StrongDrinks! But he and fellow certified executive chef Chadd Wellman took us on an incredible adventure that offered a little bit of everything. As for the search, I judged each place with the same criteria: Overall experience, atmosphere, service, menu, value and -- most of all -- the quality of the steaks. Address: 3544 Meridian Crossing Drive, Okemos, MI 48864. cut of prime rib with a special seasoning ($33.99). The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. (Let's see how long that lasts!). Cole’s Chop House is a “Classic American Steakhouse” located in historic downtown Napa. We stopped in during Restaurant Week Detroit, and were lucky to get a table pretty early in the evening. Our Experience: This is a great success story of a restaurant in Old Town making a go of it in downtown Saginaw. A Tomahawk Steak is a gorgeous piece of meat, but it can be a little intimidating to cook. Must Have: All the steaks were fine, but we really enjoyed the Prime Rib (standard 12-ounce cut $28). You will want the temperature at the grate to be in the 250-275F range. Also, make sure to have their signature Poker Chips, which are hand-cut red skin potato crisps topped with Colby Jack cheese, bacon crumbles, salsa and sour cream ($6.50 for large order). Our 32oz. Due to its size, be sure to cover in foil and rest the steak for at least 10-15 minutes. He oversees "Michigan's Best" and also writes about travel, food and "All Things Michigan." Oh, and make sure to try the creamy spinach. Flip the meat over routinely every few minutes or so on all sides and ends. From there, we balance our perfected aging process with our special cooking method in 1800-degrees broilers to make the best tasting tomahawk steak in the world. USDA Choice Tomahawk Steak 1.5 inch Cut Approx. 10-1-15: Michigan's Best Steakhouse Top 10. Crispy and delicious. Must Have: We sampled a 16-ounce prime filet of ribeye ($26.99), 23-ounce NY Strip ($24.99) and 8-ounce filet ($29.99). We were impressed with the philosophy of only offering the best products, whether steaks, seafood or fresh catch. You will discover our Butcher Block is a cut above the rest, by offering an old world butchery experience that is truly a rare craft. Must Have: I recommend the filet mignon (8-10 ounce) or the ribeye (16-18 ounce) Both are $25 each and includes Texas toast, salad and potato bar. This allows for a melt-in-your-mouth flavor, and always a warm bite. It opened in 2000. “Frenching” means trimming the bone of meat and … Seriously. 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