We all love a good steak. (Vegetarians, don’t worry, we still love you.) That’s why we wanted to find some of the best steaks around the area. So go ahead, stop drooling at the pictures, get out there and try these awesome steaks.
Mezzaluna
Flank Steak
If you are in the mood for a fine, unique Italian steak dinner, Mezzaluna offers a one of a kind dish with a mix of flavors and ingredients based on classic European techniques and culinary ideas. This mouthwatering combination of flavors includes flank steak, goat cheese stuffed sweet bell pepper as well as roasted garlic and saffron polenta. This intriguing fusion is topped off with sundried tomatoes, fresh basil and fried olives. The steak is marinated in a balsamic vinaigrette with a touch of honey for 24 hours giving it a unique caramelized and pleasantly charred exterior.
309 Roberts St. N, Fargo
www.mosaicfoods.net/mezzaluna
Marinated in balsamic vinaigrette with a touch of honey for 24 hours.
Accompanied by a roasted red pepper stuffed with goat cheese.
Mezzaluna is located in the Lofts on Roberts, which were built in 1917.
Spitfire
Wood Fired Ribeye
What makes a steak dinner from Spitfire unique? All steaks are aged, hand cut fresh, certified Angus Beef brand as well as locally supplied. This flavorful ribeye is paired with a side of sautéed veggies, and a skinless baked potato topped off with bacon crumbles and sour cream. All meat seasonings and rubs are original recipes. The meats are of the highest quality; supplied locally by Quality Meats and Seafood and hand cut in the restaurant. Another unique aspect is that Spitfire’s steaks are all tediously grilled over hard red oak on a wood fired grill. This grilling process, along with the lighter and cleaner red oak, fully extends the taste of the custom rubs and seasonings. This tender, flavorful ribeye is sure to satisfy your hunger for a real stick-to-your-ribs meal.
www.spitfirebarandgrillfargo.com
1660 13th Ave. E, West Fargo
Made with locally supplied Angus Beef.
Grilled over hard red oak on a wood fired grill.
Served with sautéed vegetables and a skinless baked potato.
Usher’s House
Grilled 14oz Ribeye
A steak dinner at Usher’s House is as idiosyncratic as the atmosphere of the restaurant. The two go hand in hand to create a memorable experience. A 14 oz. Ribeye accompanied by parmesan mashed potatoes, a seasonal vegetable (asparagus in this case) and roasted tomato demi sauce will leave you stuffed and very satisfied. It pairs pleasantly with a glass or two of red wine and interesting conversation.
www.ushershouse.com
700 1st Ave. N, Moorhead
Served with parmesan mashed potatoes, a seasonal vegetable and roasted tomato demi sauce.
Order with a glass of red wine.
Usher’s offers one of the best dining atmospheres in Fargo-Moorhead.
Basie’s
10 oz Filet Mignon
This is one of the softest, most tender steaks in Fargo-Moorhead. Order it medium rare and it will cut like butter. They only use the highest quality certified Angus beef for their steaks. Head chef, Kyle Marden, cooks the filet in a broiler for eight to ten minutes at 1,000 degrees. The outcome is a crispy outside but succulent inside. You can get it in one of their six signature rubs: Basic, Texas, Kansas City, Jamaican, Puerto Rican or Mediterranean. It comes garnished with Rosemary and fried onion chips so it looks almost as good as it tastes.
www.basies.com
Located in the Ramada Plaza Suites at 1635 42 St. S, Fargo
All the tenderloins are cut in house.
The certified Angus beef that Basie’s uses is in a classification by itself.
Basie’s is undergoing a major renovation that will be completed this month.
Oxbow
Grilled Ribeye
This steak is head chef, Torey Ostlund’s, play on the typical steak and egg dinner. This hand cut, angus beef steak is topped with a poached egg and a maple burbon onion relish. The steak alone is great, but once you cut into the egg and the juices spill out over the steak, it’s now on a whole new level. The hash brown potato cake with caramelized onions and grilled asparagus are great complements to the already great steak.
www.oxbowcc.com
130 Oxbow Drive Oxbow, ND
The Bend will unveil their new fall menu October 1.
Head chef of The Bend, Torey Ostlund, was the youngest executive chef in North Dakota at the age of 22.
The Bend tries to keep food in customers comfort zone but still try something out of the box.