The best steak we tasted all year was this dry-aged, bone-in ribeye weighing in at a heart-stopping 2.2 pounds. Served with a Tempranillo bordelaise sauce, the hunk arrives with a crusty, smoky sear and meat so velvety that it might as well be custard. It’ll impress a hungry table of two—or a greedy table of one. 691 14th Street, cooksandsoldiers.com
This article originally appeared in our November 2015 issue.