Top Houston Steakhouses for Holiday Indulgences
When it comes to dining at Houston steakhouses, it helps to have a Texas-sized appetite. Especially considering the surplus of decadent, over-the-top dishes, sizes and accompaniments served at some of Houston’s premiere steakhouses. From bone marrow and foie gras butter to duck fat potatoes, here are some of the most deliciously indulgent dishes in Houston’s beefiest restaurants.
Vic & Anthony’s Steakhouse: At the Houston location of this glam mini-chain, you can jazz up your steak order by getting the 10-oz. skirt steak, which comes with duck fat-fried potatoes, chimichurri sauce and a sunny side-up egg for a brunch-inspired spin. In case that wasn’t enough, the restaurant also offers some of the most extravagant accompaniments and sauces for its steaks. Available with any steak, options include foie gras butter, roasted bone marrow, seared foie gras and king crab fondue. If you’re really feeling saucy, order up a bowlful of fried lobster mac & cheese, studded with five ounces of Maine lobster and a lobster-infused cheese sauce.
Pappas Bros. Steakhouse: After starting off with an order of lobster deviled eggs and foie gras, order the filet duo for your show-stopping entree. This due of medallions features steak done two ways, finished with jumbo lump crabmeat bearnaise and port wine shiitake mushrooms with jumbo grilled shrimp. Basically, instead of your standard surf & turf, it’s like surf & surf & turf & turf.
Steak 48: One surefire way to up the ante on deviled eggs? Drop them in the deep-fryer. Steak 48 takes this classic snack to the next level by adding a crunchy panko crust to its eggs, which get a spicy finish with sriracha aioli. It’s a great precursor to the steak farina, a 12-oz. filet served with an egg. Or any of the other steaks can be topped with the likes of black truffle sauteed Maine lobster, foie gras or even Burrata. Order a side of roasted sweet potatoes with bourbon-splashed toasted marshmallows and call it a day.
Kemah Steak Company: Any place that wraps quail in bacon and lists chicken Picatta as an appetizer is bound to be a place of indulgence. Indeed, this suburban haven has a serious knack for delicious excess, from the truffle-studded mac & cheese to the shrimp & grits enriched with three different types of cheeses. Then of course there’s the steaks themselves, many of which hail from Chicago’s venerable Allen Brothers, including a giant prime dry-aged filet for two.
Vallone’s: Borrowing inspiration from across the globe, Vallone’s puts an eclectic twist on various forms of snazzy comfort food, all of which deliver the decadence in their own unique ways. Like the fried green tomatoes adorned with sauteed crab meat. Or the Maine lobster nachos. Or the chicken-fried quail with cheesy scrambled eggs and local honey. Or the Chianti-braised short rib tortellini with Cognac sauce. The steaks all come with offbeat accompaniments too, like “The Tex,” a 6-oz. center-cut filet that comes with cheese enchiladas.