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Bone-in ribeye at RPM Italian.
RPM Italian

15 Superior Steaks Around D.C.

Where to satisfy big meat cravings

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Bone-in ribeye at RPM Italian.
| RPM Italian

When it comes to indulging in a superior slab of beef, the prime rib is considered by many to be the Holy Grail.

Also called a standing rib roast, the meat surrounds six or seven bones and is slow roasted for hours until heavily darkened on the outside yet remains pink throughout. As for taste, expect a mix of intensely beefy flavors, plus hints of salt, pepper, and smoke. Pro tip: "prime rib" and "rib-eye" refer the the same piece of meat, but the preparation is usually different, with the former usually roasted whole and sliced.

And D.C. will soon get yet more high-end options: Wisconsin-based Rare Steakhouse is headed to 1595 Eye Street NW, while Brooklyn-born St. Anselm expects to put down roots around Union Market.

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Jack Rose

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Jack Rose Dining Saloon's current Creekstone Ribeye ($46) comes with pavé, spinach, salt, and vinegar-dusted potatoes.

Photo: Jack Rose Dining Saloon

ANXO Cidery & Pinxtos Bar

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At Anxo there's a bone-in ribeye for two included in the multi-course "Ciderhouse Menu." Weighing in at 26 ounces, the hearty slab of beef is preceded by salt cod fritters and grilled fish, and followed by imported cheese and nuts. The meal is $125 and includes three, 12 ounce bottles of Basque cider.

Photo: Anxo Cidery and Pintxos Bar

Bourbon Steak DC

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The Georgetown outpost of chef Michael Mina's temple to quality meats earlier this year began aging 56-ounce ribeyes in bourbon produced by local distiller Jos. A. Magnus and Co. The marinated cuts start at $285 a pop.

Bourbon Steak DC JAMC beef Bourbon-aged beef at Bourbon Steak. Photo by Sean Brennan / Bourbon Steak at Four Seasons Hotel Washington, D.C.

RPM Italian

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Find a bone-in ribeye at this celebrity-run Italian eatery. The 22-ounce cut, sourced from Painted Hills Ranch in Oregon, is priced at $51.

Photo: RPM Italian

Claudia's Steakhouse

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Find a 16-ounce, Modelo Negra-spiked drunken ribeye at this K Street steakhouse.

Photo: Claudia's Steakhouse

The Prime Rib

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Not surprisingly, the "signature entree" at The Prime Rib is a roasted prime rib. The featured cut, served a la carte, costs $49.

Photo: The Prime Rib

Farmers and Distillers

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This Mt. Vernon Triangle spot debuted in December with a prime rib roast beef supper. The 10-ounce prime rib dish stuck on the menu and is served with creamed spinach, peas, whipped potatoes, glazed carrots, gravy, and Yorkshire pudding.

Photo by Ken Fletcher

BLT Steak

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Seasoned chef Michael Bonk is now behind the wheel at this downtown staple, where its Kansas City 20-ounce prime bone-in strip, like all its steaks, is naturally aged before getting broiled at 1700 degrees and finished with herb butter.

BLT Steak DC ribeye A bone-in ribeye at BLT Steak. Photo by Rachel M. / Yelp

Joe's Seafood, Prime Steak & Stone Crab

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The Miami-born brand that touts "prime steak" in its name has a few options: a 24-ounce, bone-in ribeye is priced at $57.95; the regular 16-ounce ribeye runs $49.95.

Photo: Joe's Seafood

Ocean Prime

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The corporate chain landed in D.C. last fall; its known for steaks seasoned and broiled at 1200 degrees. The starring 16-ounce ribeye is $52.

Photo: Ocean Prime

Mastro's Steakhouse

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The high-end chain offers both a bone-in prime ribeye weighing in at 22 ounces and a "Chef's Cut" ribeye chop tipping the scales at a whopping 33 ounces. Each is available for sharing.

Photo: Mastro's Steakhouse

Charlie Palmer Steak

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Brush shoulders with senators while enjoying bone-in, cowboy cut ribeye just steps from the Capitol for $49. The 18-ounce portion is USDA-certified Angus beef.

Photo: Charlie Palmer Steak

Morton's The Steakhouse

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At this iconic steakhouse, the cote de boeuf summons a 36-ounce, bone-in USDA prime ribeye brushed with garlic-herb butter, sliced, and served with caramelized shallots. The steak is designed for sharing ($110).

Photo: Morton's

Voltaggio Brothers Steak House

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One of three celebrity chef-driven concepts at MGM National Harbor, Voltaggio Brothers Steak House features a 22-ounce, bone-in ribeye that's been dry-aged for 45 days. The menu also contains personal photos of the brothers, who grew up in Frederick, Maryland, and crafted the restaurant to look like their dream home.

Photo: Voltaggio Brothers Steak House

Mike's American Grill

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The Great American Restaurants brand is known for its drunken ribeye, which features certified Angus beef marinated in its Great American Pale Ale. All the sibling Sweetwater Taverns and standalone Mike's American Grill serve the signature cut.

Jack Rose

Jack Rose Dining Saloon's current Creekstone Ribeye ($46) comes with pavé, spinach, salt, and vinegar-dusted potatoes.

Photo: Jack Rose Dining Saloon

ANXO Cidery & Pinxtos Bar

At Anxo there's a bone-in ribeye for two included in the multi-course "Ciderhouse Menu." Weighing in at 26 ounces, the hearty slab of beef is preceded by salt cod fritters and grilled fish, and followed by imported cheese and nuts. The meal is $125 and includes three, 12 ounce bottles of Basque cider.

Photo: Anxo Cidery and Pintxos Bar

Bourbon Steak DC

The Georgetown outpost of chef Michael Mina's temple to quality meats earlier this year began aging 56-ounce ribeyes in bourbon produced by local distiller Jos. A. Magnus and Co. The marinated cuts start at $285 a pop.

Bourbon Steak DC JAMC beef Bourbon-aged beef at Bourbon Steak. Photo by Sean Brennan / Bourbon Steak at Four Seasons Hotel Washington, D.C.

RPM Italian

Find a bone-in ribeye at this celebrity-run Italian eatery. The 22-ounce cut, sourced from Painted Hills Ranch in Oregon, is priced at $51.

Photo: RPM Italian

Claudia's Steakhouse

Find a 16-ounce, Modelo Negra-spiked drunken ribeye at this K Street steakhouse.

Photo: Claudia's Steakhouse

The Prime Rib

Not surprisingly, the "signature entree" at The Prime Rib is a roasted prime rib. The featured cut, served a la carte, costs $49.

Photo: The Prime Rib

Farmers and Distillers

This Mt. Vernon Triangle spot debuted in December with a prime rib roast beef supper. The 10-ounce prime rib dish stuck on the menu and is served with creamed spinach, peas, whipped potatoes, glazed carrots, gravy, and Yorkshire pudding.

Photo by Ken Fletcher

BLT Steak

Seasoned chef Michael Bonk is now behind the wheel at this downtown staple, where its Kansas City 20-ounce prime bone-in strip, like all its steaks, is naturally aged before getting broiled at 1700 degrees and finished with herb butter.

BLT Steak DC ribeye A bone-in ribeye at BLT Steak. Photo by Rachel M. / Yelp

Joe's Seafood, Prime Steak & Stone Crab

The Miami-born brand that touts "prime steak" in its name has a few options: a 24-ounce, bone-in ribeye is priced at $57.95; the regular 16-ounce ribeye runs $49.95.

Photo: Joe's Seafood

Ocean Prime

The corporate chain landed in D.C. last fall; its known for steaks seasoned and broiled at 1200 degrees. The starring 16-ounce ribeye is $52.

Photo: Ocean Prime

Mastro's Steakhouse

The high-end chain offers both a bone-in prime ribeye weighing in at 22 ounces and a "Chef's Cut" ribeye chop tipping the scales at a whopping 33 ounces. Each is available for sharing.

Photo: Mastro's Steakhouse

Charlie Palmer Steak

Brush shoulders with senators while enjoying bone-in, cowboy cut ribeye just steps from the Capitol for $49. The 18-ounce portion is USDA-certified Angus beef.

Photo: Charlie Palmer Steak

Morton's The Steakhouse

At this iconic steakhouse, the cote de boeuf summons a 36-ounce, bone-in USDA prime ribeye brushed with garlic-herb butter, sliced, and served with caramelized shallots. The steak is designed for sharing ($110).

Photo: Morton's

Voltaggio Brothers Steak House

One of three celebrity chef-driven concepts at MGM National Harbor, Voltaggio Brothers Steak House features a 22-ounce, bone-in ribeye that's been dry-aged for 45 days. The menu also contains personal photos of the brothers, who grew up in Frederick, Maryland, and crafted the restaurant to look like their dream home.

Photo: Voltaggio Brothers Steak House

Mike's American Grill

The Great American Restaurants brand is known for its drunken ribeye, which features certified Angus beef marinated in its Great American Pale Ale. All the sibling Sweetwater Taverns and standalone Mike's American Grill serve the signature cut.

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