The Best Restaurants for Steak in Palm Beach County | New Times Broward-Palm Beach

Best of Broward / Palm Beach

Six Best Steakhouses in Palm Beach County

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3. Cut 432
432 E. Atlantic Ave., Delray Beach; 561-272-9898; cut432.com.
This is a modern steak house, make no mistake about that. While Delray Beach's Atlantic Avenue is famous for having a little something for every culinary and nightlife craving, in the heart of it all you'll find the city's only steakhouse with Cut 432. The restaurant provides an upscale space to enjoy a variety of America's favorite meats like pork, chicken, and — yes — steak. Cuts include everything from filet and New York strip to megasize tomahawks. The restaurant also cellars more than 300 varieties of wine to pair with your food, 50 of which are available by the glass, while the spirits menu offers over 60 single malts along with a solid collection of Kentucky bourbon, whiskey, scotch, rum, tequila, gin, vodka – even moonshine. An ever-changing cocktail menu offers inventive selections that reflect the kitchen's focus on seasonal ingredients.
2. Okeechobee Steakhouse
2854 Okeechobee Blvd., West Palm Beach; 561-683-5151; okeesteakhouse.com.
The Lewis family founded the Okeechobee Drive-In back in 1947, a restaurant with a remote location in western West Palm Beach. In 1974, the owner's son, Curtis, decided to change the name to Okeechobee Steakhouse to promote their main dishes. Today, three generations later, the family-run business takes pride in operating a place where everything is still done in-house and from scratch — just like the old days. The folks here use a unique dry-aging process, and they cut their own steaks, portion their own fish filets, and prepare each sauce and dessert by hand. On average, the kitchen cuts up to 3,000 pounds —about a ton and a half — of steaks per week. 
1. Meat Market
191 Bradley Pl., Palm Beach; 561-354-9800; facebook.com/meatmarketpalmbeach.
Behind every great restaurant, there’s a creative, talented force that brings passion, dedication, and excellence to every bite. The partnership between Miami chef Sean Brasel and co-owner David Tornek exudes such dynamic force that after 13 years together, they're still running the hottest contemporary American steakhouses around. Based off his original Miami location, Brasel has created an impressive place designed to draw more than just the carnivores with a diverse menu that includes a solid selection of seafood and an impressive crudo/raw bar. If you came for the meat, however, you're in luck. A list of ultra-premium "reserved" cuts range from a 30-ounce Australian Kobe beef Tomahawk ribeye and 32-ounce center-cut dry-aged porterhouse to a seven-ounce A5 Gold Label Kobe filet mignon. Enjoy the beefy flavors on their own or pair them with Meat Market's signature house-made butters and sauces, served a la carte. The list includes picks like atomic horseradish truffle sauce, roasted pepper chimichurri, Jack Daniels Pasilla garlic sauce, and au poivre peppercorn as well as bacon bourbon butter, A-100 barbecue butter, and chili mole butter.

Nicole Danna is a food writer covering Broward and Palm Beach counties. To get the latest in food and drink news in South Florida, follow her @SoFloNicole or find her latest food pics on the BPB New Times Food & Drink Instagram.
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Nicole Danna is a Palm Beach County-based reporter who began covering the South Florida food scene for New Times in 2011. She also loves drinking beer and writing about the area's growing craft beer community.
Contact: Nicole Danna