Best Steakhouse

A true grill master knows exactly how to make his favorite steak: a blazing hot grill and just the right amount of seasoning for a crispy sear and a bloody center. But even on his best day, a grill master is humbled by the Cote de Boeuf (bone-in rib-eye) at Bob's Steak and Chop House. Perhaps it's because the steaks at Bob's are aged for 28 days before cooking, or because the local chain has been making perfect steaks for nearly 20 years. That fact, coupled with the great wine selection and the signature sweetly glazed carrot that comes with each steak will likely send any grill master back to the drawing board — and definitely back to Bob's.

Source: Dallas Observer

Add a Comment

Connect with facebook to post a comment. 

Login

Submit

Saving your comment...