Tender cuts of perfection.
While anybody can toss a steak on the grill and call it a day, consider trying an expertly-prepared steak with the other fixings that take time and skill to prepare. Furthermore, dry-aging steak at home can be finicky.
Guess you don’t have to worry — here are three of the best steaks in Tucson.
188 E. Broadway Blvd.
When it comes to Southwestern steakhouses in Tucson, Charro Steak wears the crown. With Gary Hickey at the helm in the kitchen, the Flores family’s ranch-to-table concept offers quality beef with a distinctly Tucson take.
While the chef’s cut will — naturally — be exceptional, the humble carne asada is also elevated at Charro Steak. For a little somethin’ somethin’, get your steak en Estilo Charro, topped with melted queso manchego and mesquite-charred chiles.
For more information, visit charrosteak.com.
5655 W. Valencia Rd.
For a top-notch premium steak, order the 22-ounce Cowboy Rib Eye at PY Steakhouse.
The steak is massaged with Whiskey Del Bac and aged 28 to 35 days for an intensely beefy flavor. Next, it’s cooked sous vide to a precise medium rare and broiled for a lovely deep brown exterior. Lastly, the steak is topped with Whiskey Del Bac-infused butter and flaky smoked Maldon sea salt.
You’ll also have the option to add on jumbo diver scallops, Alaskan king crab legs, fresh shaved black truffles, and other luxurious delights.
For more information, visit casinodelsol.com.
1 E. Congress St.
Although Nook has a reputation for brunch, they know how to cook a mean hanger steak. The moderately tender cut packs intense beefy flavor while also being less expensive than the typical steakhouse cuts.
Both the brunch menu and the dinner menu offer steak in both salad and entrée form. Try the newest steak addition to the menu, Pink Peppercorn Steak Frites, with their fried potato salad and slow-cooked tomatoes.
For more information, visit nookdowntown.com.