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41 E. Washington St., 229-4700, mortons.com
Due to its cumbersome size—with a New York strip on one side of the bone and a large double-cut filet on the other side—this steak-meant-for-two (or more) requires a special presentation. The maitre d’ hoists it out to the table, arranges it on a tray jack, and carves it tableside.
Price Tag: $108
9445 Threel Rd., 844-1155; 45 S. Illinois St., 633-1313; ruthschris.com
Ruth’s Chris’s behemoth prime cut cooks under the kitchen’s 1800-degree broiler and is plated with a pat of butter. “It’s too big for our normal steak plate,” says Andrew Vudis, general manager of the downtown location.
Price Tag: $86.95
3850 S. Meridian St., 784-9880, bynumssteakhouse.com
32-ounce prime rib
The southside steakhouse cooks up only one roast on weeknights, enough for roughly six servings of juicy meat served au jus with creamy horseradish. “When we run out, we run out,” says manager Anna Hickey. “Some people call ahead to reserve a piece.”
Price Tag: $29
127 S. Illinois St., 635-0636, stelmos.com
28-ounce tomahawk ribeye
Even in this temple of colossal meat-eating, heads turn when the server brings out a massive French-cut steak on the tip of a slightly charred rib bone. Pros know to stand the whole thing on end and slice down like they’re carving it for Sunday dinner.
Price Tag: $54.95
50 S. Capitol Ave., 231-3900, donshula.com
Polish off one of these bad boys, and you get a coveted spot in the restaurant’s “48oz. Club.” The best part? There’s no time limit.
Price Tag: $69
Photographs by Tony Valainis.
This article originally appeared in the January 2012 issue.
Copyright © 2013. All rights reserved.