STEAK

G&B's Patio Bar and Grill serves a hand-cut, choice ribeye. Trois Mignons at Dante's Kitchen means three beef tenderloin filets served on caramelized onion mashed potatoes, topped with pork debris and cheese sauce. Alexander's Food and Spirits has a 14-ounce carpetbagger steak — a ribeye stuffed with a half-dozen oysters and then char-grilled. The Alpine's garlic filet mignon is an aged center-cut topped with a herbed natural reduction butter sauce containing minced garlic. Bealer's Restaurant cooks 16-ounce porterhouse steaks over an open flame and grills them to order. Besh Steakhouse at Harrah's offers a 30-day aged prime New York strip. Filet Norton at Bull's Corner is a char-grilled filet mignon on a marinated and grilled Portobello mushroom topped with Danish blue cheese and garlic sauce. The Café Rani Cowboy Steak is a 10-ounce steak rubbed with chipotle and cumin, accompanied by a barbeque black bean relish. The Embers special is an eight-ounce filet mignon with jumbo barbeque shrimp topped with a rich demi-glace sauce. Not on the menu at Embers, but still noteworthy, is the 48-ounce porterhouse for two. Keith Young's Steakhouse offers 14-ounce ribeyes or juicy filet mignon's

The carne asada at La Macarena is prepared by marinating a 12-ounce ribeye in a traditional Salvadorian sauce. Mimi's Restaurant seasons their New York strip with a salsa verde comprised of green herbs, vinegar, garlic and extra virgin olive oil. Over at Morton's Steakhouse, the meat is USDA Prime aged beef. The signature is a 14-ounce double cut filet mignon, served with house-made Bearnaise or in an Oscar and Diane presentation. A grilled spice-rubbed eight-ounce filet can be found at Roux Bistro. Shula's Steakhouse lays down the gauntlet to join the 48-ounce Porterhouse Club. Argentine chimichurri sauce compliments the grilled hangar at RioMar.

Duke's Filet at Chef Duke's Café Giovanni is a six-ounce filet in brandy foie gras and green peppercorn sauce. The New Orleans Grill at the Windsor Court's prime Angus dry-aged tenderloin is accompanied by bone marrow custard with braised celery root, as well as a red wine sauce and candied shallots. The Bombay Club serves its filet mignon with a classic bordelaise sauce. Gordon Biersch offers its Bistro Filet with crab-stuffed shrimp. The Flaming Torch does a 14-ounce New York strip au poivre. Every third Saturday of the month, it's steak night at Pontchartrain Vineyards, where you're sure to find a bottle to match the grilled filet mignon. Blue Moon Tavern offers a Thursday through Saturday special of a 12-ounce ribeye served with a salad and fries. Beef echoes throughout chef John Besh's pan seared filet of beef served with marrow stuffed morel mushrooms with oxtail jus at Restaurant August. It's Steak Night on Thursday and Friday at Tchoup-N-Joe's with a ribeye as the main attraction along with mashed potatoes and garlic-infused French bread.