A guide to Delaware's best steak houses
Where’s the Beef? Nine steak houses that make the grade.
The 16-ounce, bone-in, center-cut filet mignon at Redfire Grill in Hockessin is served with grilled asparagus and a loaded baked potato.
Photograph by Jared Castaldi
It starts with the intoxicating aroma, a heady fragrance that prompts customers to lift their noses as they walk through the restaurant’s doors. Instantly, diners picture an icy martini, raw oysters, a snappy salad and a baked potato split open and waiting for pools of butter and a confetti of chives. Then there’s the main event: a thick steak spilling pink juices onto the white porcelain plate.
Decades of culinary tradition have instilled the classic steak dinner into our memories. It’s the feast that has fueled both romance and high-powered business deals. Steak has survived health crazes and diet fads. Even the economy hasn’t touched the craving for this luxury item.
While most restaurants now offer steak on their menus, some eateries make steak the priority. Here’s what makes each special.