Dining Guides Spotlight Top Steakhouses for Cuts and Aging

Several restaurant roundups spotlight steakhouses that distinguish themselves through their cuts and preparation. One recommends chains serving porterhouse steaks alongside baked potatoes, including LongHorn, Ruth’s Chris and Mastro’s. In Nebraska, The Drover tops a list of steakhouses that cut and handle beef in-house, earning praise for its signature whiskey-marinated steaks. A Southeast Michigan guide highlights restaurants focused on craft, including Detroit’s Prime + Proper, which dry-ages USDA Prime beef for at least 28 days and also serves Japanese Wagyu.