This Is America's Best Steakhouse

One of four South Carolina locations, this comfortable establishment offers both wet- and dry-aged steaks in more than a dozen cuts and sizes, including an American wagyu flat iron and a Japanese wagyu filet, as well as a 26-ounce dry-aged prime porterhouse and a 16-ounce wet-aged New York strip. “Hall’s is a MUST when visiting Charleston,” proclaims a diner from Georgia.

This unusual Turkish barbecue restaurant sells locally raised free-range grass-fed meats — including ribeye, filet mignon, and filet mignon shish kabob — by the pound and cooks them to order over smokeless hazelnut shell charcoal. A few hot and cold Turkish appetizers are available, as is a selection of hard-to-find Turkish wines.

Describing itself as an “authentic Afghan gourmet + chophouse,” this place moved one recent visitor to say “Wow. Just wow” on Yelp. Though the preferred meat in Afghanistan’s cooking is lamb, diners love the marinated beef tenderloin here, available by itself or in combination with lamb chops or chicken kabob.

The marinated skirt steak sandwich at this casual Carmel restaurant, with an Asian fusion accent, is a Yelp favorite (“amazing,” according to one review). Steak-lovers also gravitate towards the filet mignon with sautéed mushrooms in a madeira reduction and the grilled ribeye with green peppercorn reduction. Steak tacos show up on the happy hour menu.

Here’s what one recent visitor to this establishment thinks: “What a wonderful experience. The food was amazing.” Another comment: “The service was impeccable, the food delicious, and a great ambiance.” Ribeye, filet mignon, top sirloin, bottom sirloin, and beef ribs are among the meaty offerings.