Louis Benton
The Ultimate Steak with a king filet upgrade at Louis Benton is an elegant surf and turf bacon-wrapped center-cut grain fed filet mignon. It's properly aged and perfectly seasoned in Benton's own spice, topped with butter and a classic béarnaise, flanked by a thick lobster tail and grilled asparagus. This isn't a cute or dainty filet as the French describe, but a sexy, mouth-watering piece of beef that should be on your carnivorous bucket list. 35 Ionia Ave. NW, Grand Rapids; (616) 454-7455, louisbenton.com
C. F. Prime Chophouse & Wine Bar
C. F. Prime allows you to accent your perfect14-ounce NY Strip cut, whether adding a signature sauce or an intense crust. A favorite is adding a gorgonzola crust coupled with a creamy gorgonzola fondue. Roasted garlic cloves in olive oil with a parmesan garlic crust elevates top sirloin, along with a cognac-infused wild mushroom cream. Crowning the butcher's menu, a special slow-roasted prime rib in a horseradish cream offers a spicier bite, mellowed by rosemary scented au jus. 948 W. Norton, Muskegon; (237) 737-4943, cfprime.com
Chop House
A month of scrutiny goes into each of the 18 marbled ounces of the Bone In Strip Steak. Guaranteed to be USDA prime, Angus Beef Heritage certified, and without hormones or antibiotics, this glorious steak has better genetics and received far stellar care than any human. Make sure to create a diversion before licking the plate clean. 190 Monroe Ave. NW, Grand Rapids; (616) 456-9633, thechophouserestaurant.com
Epic Bistro
Epic Bistro's executive chef Kirk McKinney's Butter Seared Filet of Beef melts in your mouth. Potato purée and a winter vegetable-of-the-day frame this savory tender cut that can be cut with a fork, each morsel dripping in a merlot demi-glace and buttery, creamy béarnaise. Add bleu cheese bacon butter to dismiss any New Year's resolution calorie counting. 359 S. Kalamazoo Mall, Kalamazoo; (269) 342-1300, milleniumrestaurants.com/epic-bistro
Ruth's Chris Steak House
If you are against chains, re-think Ruth's Chris Steak House which boasts hand-selected USDA prime cuts from the nation's top 2 percent of beef. Constant carnivores may find themselves between a NY Strip and Tenderloin, combining the two with a T-Bone in a gluttonous ecstasy. Go for broke with the upscale Porterhouse for Two, hiding beneath the table, and cramming handfuls into your maw so no one can watch you writhe in pleasure. This strip and tenderloin marriage, broiled in a blackened pepper crust splendor, only needs a pinch of salt and a touch of butter to become the "ideal steak." 187 Monroe Ave. NW, Grand Rapids; (616) 776-6426, ruthschris.com
Pictured: Butter Seared Filet Mignon at Epic Bistro
