Upper Cut Media House, a London-based company, compiled a list of the World’s 101 Best Steakhouses and nineteen U.S. steakhouses made the list including two in Dallas.
The rankings were based on reviews of each restaurant by secret “Steak Ambassadors”. The ambassadors came from a variety of food backgrounds including food journalists, chefs and Wagyu or certified meat masters. Among the criteria used to evaluate the steakhouses were the variety and quality of their meat offerings, and auxiliary factors such as their wine list, online presence, staff service, interior design and ambiance.
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At No. 47 Knife Steakhouse was praised for the expertise of its chef John Tesar in dry-aging meat. The restaurant dry ages its Prime Akuashi and Texan beef cuts for up to 140 days resulting in their signature taste, which has been described as “velvet-like texture”. Knife Steakhouse was also noted for its curated wine list.
Debuting at No. 84 was Nuri Steakhouse; an accomplishment made all the more impressive by the restaurant having been open for under a year. Owned by Wan Kim, the new eatery sources its steaks from local Texas farms such as 44 Farms as well as Oklahoma’s Blue Branch Ranch and importing high-quality cuts from Japan and Australia.
Buenos Aires, Argentina’s Don Julio Parrilla garnered the No. 1 spot.
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