In Staff Picks, each of us tells of our favorite foods around town. We each get three top picks, so if a dish falls on this list, you know it’s got to be good. In no particular order, here are our Favorite Steaks (or steak dishes) in Little Rock. Prime Fillet with Foie Gras – One Eleven at the Capital Steve Shuler: Prime Filet with Foie Gras at One Eleven at the Capital – “I rarely order beef tenderloin out, but this luxurious plate has to be seen (and tasted) to be believed. Chef Joel Antunes manages to coax far more beef flavor out of the filet than you would expect, and the fatty foie adds a silky texture to each bite. This plate is on my short list of must-try bites in Little Rock.” Philly Cheesesteak Sandwich at Chicago’s Phillys & Gyros – “It’s such a simple sandwich, but one bite shows just how expert Chicago’s is at making seasoned beef. Ribeye steak gets sliced thin and seared under perfect seasoning. Add the traditional Cheese Whiz, onions and a little mayo, and prepare to stifle your grunt of satisfaction. Chicago’s is the real deal, folks.” Chicago Ribeye at Arthur’s Prime Steakhouse – “You can’t talk about steak in Little Rock without mentioning Arthur’s, home of some of the finest beef in the city. Ribeye is my favorite cut of steak, and this one is beautifully dry-aged, heavily salted and seared to a delicate crisp. The texture and quality of the beef is unmatched in my experience here. Treat yourself to this glorious meal sometime.” Philly Cheesesteak – Chicago’s Phillys & Gyros Becca Bona Ribeye a la Rosa from The Faded Rose – “I don’t usually order steaks when I’m eating out, but this has been a favorite for a long time. The sauce involved – extra virgin olive oil, lemon juice, garlic and herbs – makes it absolutely mouth-watering.” Chicago Steak Sandwich from Chicago’s Phillys & Gyros – “I used to think Steve Shuler was a little overly obsessed with this place, until I tried it. The thinly sliced ribeye steak on this sandwich with mushrooms, provolone and cheddar cheese, pairs perfectly with a night of …er… excessive drinking. Trust me.” Braised Ribeye and Blue Cheese Meat Pies from Maddie’s Place – “Apparently I have a ribeye problem. You can’t go wrong with the flavor combination here, plus the dish comes with jalapeño ranch and spicy carrot slaw. Heaven.” The Faded Rose Daniel Walker Bone-in Cowboy Ribeye from Sonny Williams – “Don’t let anyone every try to convince you otherwise…ribeye is the single greatest cut of meat in the universe. And there’s no better way to serve ribeye than desperately clinging to the bone. Sonny’s does a very respectable version.” Beef Tenderloin from Kemuri – “I know I just made a case for the greatness of ribeye, but this tenderloin is A-OK. Part of its beauty comes from the fact that it’s paired with some lovely crispy tempura fried onion rings with purple potatoes and ponzu BBQ sauce. But the beef itself, when cooked to a nice rare or medium rare, is nothing to snuff at.” Bistek a la Mexicana from Taqueria Guadalajara (NLR) – “Hands down, my favorite Mexican beef dish in town. It’s simple, but exploding with flavor. Thinly sliced flank steak gets dragged across the flat-top, served with sautéed onions, bell peppers, tomatoes, with sour cream, lettuce, and fresh tomato on the side. Throw inside the fresh tortillas and you’ve got some mighty fine eating.” Bistek a la Mexicana – Taqueria Guadalajara Greg Henderson: Grilled Ribeye Cap from South on Main – “If you can find it on the menu, the ribeye cap at South on Main is one of the best things to grace their menu.” Ribeye a la Rosa from The Faded Rose – ““I love a good ribeye, and The Faded Rose’s is a perfectly seasoned and comfortable steak, especially when paired with potato wedges.” Tejas Tacos from The Fold – “Steak is ultimately best served sliced and on a tortilla. The steak tacos at The Fold are a great go-to version.”
