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BLT Steak

 By Sherri Balefsky | Online Editor

1. BLT Steak {The Betsy Hotel, 1440 Ocean Drive, Miami Beach; 305.673.0044}
Helmed by internationally renowned Chef Laurent Tourondel and Chef de Cuisine Danny Ganem, this modern steakhouse continues to attract locals and visitors alike for its chic ambience and expertly prepared steaks. All beef is Certified Angus and naturally aged for maximum tenderness and flavor; it’s then broiled at 1,700 degrees and finished with herb butter for a juicy, decadent taste. It’s no wonder that the Miami New Times named BLT Steak “Miami’s Best Steakhouse of 2014.”

2. Prime One Twelve {112 Ocean Drive, Miami Beach; 305.532.8112}
Of course, no top 10 list of steakhouses in Miami is complete without Prime One Twelve, known for being the first modern steakhouse in the United States. Now celebrating its 11th year inside the Browns Hotel (Miami Beach’s first hotel, built in 1915), Prime One Twelve serves up some of the finest quality dry-aged meats in signature sauces alongside must-try favorites such as the Five Cheese Truffle “MAC” and Rum Baked Sweet Plantains.

3. Wolfgang’s Steakhouse by Wolfgang Zwiener {315 South Biscayne Boulevard, Downtown; 305.487.7130}
Located right on the waterfront overlooking the Miami River, Wolfgang’s Steakhouse by Wolfgang Zwiener is a welcomed addition to Downtown Miami’s dining scene. You can’t go wrong when ordering any of the menu’s signature on-premise, dry-aged USDA Prime steaks. Now a worldwide brand, Wolfgang’s operates eight locations throughout the United States, with outposts in Tokyo and Seoul, and several others coming soon.

Wolfgang's Steakhouse by Wolfgang Zweiner

Wolfgang’s Steakhouse by Wolfgang Zwiener

4. The Setai Grill {2001 Collins Avenue; Miami Beach; 305.520.6400}
Tucked away inside the exclusive Setai Hotel is the romantic Setai Grill. Executive Chef Mathias Gervaise and Chef de Cuisine Denevin Miranda have recently added a surprising Asian twist to the menu while still offering an unmatched selection of exclusive cuts of dry-aged meat from New York City’s highly respected butcher Pat LaFrieda & Son. Be sure to try the new six-course prix-fixe menu for only $115, with the option of an additional $65 per person to include wine pairing.

5. Morton’s The Steakhouse {multiple locations}
“The best steak … anywhere!” is just around the corner. Whether you choose to dine at the Morton’s in Brickell, Coral Gables, or North Miami Beach, you know that you’ll be getting the same quality meats and impeccable service that made Morton’s a favorite when it debuted in Chicago in 1978. Morton’s continues to wow visitors in cities throughout the United States and beyond.

6. StripSteak {4441 Collins Avenue, Miami Beach; 877.326.7412} 
Chef Michael Mina has done it again with Fontainebleau’s newest restaurant. This hip eatery inside Miami Beach’s trendiest hotel is a contemporary alternative to the traditional steakhouse setting, offering à la carte cuts of beef (many from the hotel’s on-site aging room and butcher shop). Be sure to stop by the StripSteak Lounge on Thursday, Friday, and Saturday evenings, when DJ Elle is present.



7. Quality Meats {1501 Collins Avenue, Miami Beach; 305.340.3333}
It was only two months ago that Quality Meats (voted the No. 1 steakhouse in Manhattan by Zagat Survey in 2014) made its Miami debut inside a historic Art Deco hotel on bustling Collins Avenue. The SoBe eatery has already proven to provide the same sophistication and superior cuisine as its New York counterpart. Partner and Executive Chef Craig Koketsu’s meat-centric menu features variations of only the best quality beefs, which are all cured, aged, and smoked onsite.

8. EDGE Steak & Bar {1435 Brickell Avenue, Brickell; 305.381.3190}
Situated inside the Four Seasons Hotel, EDGE is a hidden gem just waiting to be discovered. Executive Chef Aaron Brooks serves up a delicious menu of fresh dishes featuring only farm-to-table ingredients. If you’re lucky, try to score a table on the lively rooftop terrace so that after dinner, you can melt your own s’mores in front of the fire.

9. PM Fish & Steak House {1453 South Miami Avenue, Brickell; 305.200.5606}
PM Fish & Steak House is the Argentinian answer to a traditional American steakhouse. All meats are cooked on the restaurant’s signature grill. Because PM also specializes in fish, we recommend the Surf & Turf Puerto Madera, a combination of lobster (Bogavante from Maine) and Prime tenderloin.

PM Fish & Steak House

PM Fish & Steak House

10. Meat Market {915 Lincoln Road, Miami Beach; 305.532.0088}
Acclaimed Chef Sean Brasel is at the helm of Meat Market, Miami Beach’s trendy steakhouse located smack-dab in the center of Lincoln Road. The sophisticated menu changes seasonally to reflect the best flavors of the region. Whichever delectable slab of meat you order, we recommend enjoying it with the restaurant’s signature homemade MM A-100 Steak Sauce.

Five Cubed

By Sherri Balefsky | Contributing Writer

On Wednesday evening, Miami’s top tastemakers gathered on the rooftop of 1111 Lincoln Road for the night’s ultimate VIP event: Five Cubed. Hosted by Haute Dining and Meat Market’s Executive Chef Sean Brasel, the aptly named private dinner featured five different courses by five different superstar chefs paired with five different specialty beers from Ommegang Brewery. Despite the noticeably plummeting temperatures (we all know that in Miami, anything below 60 degrees is freezing), it was the perfect kickoff to the flurry of events surrounding this weekend’s South Beach Wine and Food Festival.

Five Cubed

As the sun set all around us, we took our seats at one of the two long tables. First up: Chef Alex Chang of the recently opened Miami restaurant, Vagabond, who presented a beautifully prepared Golden Tilefish Crudo, thinly sliced and seasoned to perfection. The dish paired with Ommegang’s Witte blend, a wheat ale spiced with sweet orange peel and coriander.

Up next: Chef Brad Kilgore from Alter, a new dining concept that recently opened in the Design District. He served up a Dry-Aged Beef Tartare with dill and yolk mousse, beer mustard, rye, and caraway. Beer number two was Henepin, a farmhouse saison ale brewed with grains of paradise, coriander, ginger, and sweet orange peel.

Five Cubed

Luckily for those of us who were possibly suffering from frostbite, our third course was a steamy Seafood Soup featuring scallop, lobster, octopus, and uni in a Szechuan broth by Chef Johnny Sheehan of Boston’s New World Tavern. The soup was paired with Gnommegang, a Belgian-style blond ale brewed with Chouffe yeast.

Now that we were a bit warmer, it was time for the main course, presented by Chef Brasel himself: two juicy slabs of Dry-Aged Certified Angus Beef Prime Rib, cooked two ways—one noticeably rarer than the other—so that we could taste the different flavors of each technique. A sweet twist was the accompanying gingerbread donut with a fried kale salad. The main course beer was called Valar Morghulis, Ommegang’s special “Game of Thrones” blend.

Five Cubed

At this point, we were beyond full! But no one could resist Chef Adrianne Calvo’s heavenly Dark Chocolate Nutella Croissant Bread Pudding with vanilla bean crème anglaise. The final beer: Three Philosophers, a quadruple ale blended with Liefmans Kriek.

After dinner, the event space opened up to additional party-goers, where 10 more chefs offered samplings of their specialties, bringing the total to 15 chef tastings in one evening.