
Based on 3,347 reviews
The signature — slow-roasted to a deep, even pink with a well-seasoned outer crust, carved tableside and served with natural jus and creamed horseradish
Classic French preparation — six snails in the shell, drowning in herb butter and garlic, best mopped up with bread
A cult side dish — button mushrooms cooked down in butter and garlic until glossy and deeply savory, a steakhouse staple done right
Tender, mild cut with a clean sear — best ordered medium-rare; less flavorful than the ribeye but a reliable choice for those who want tenderness over fat