The Best Steakhouse In New Mexico Has Been Named

By Sherah Janay Ndjongo

December 7, 2023

Grilled Butchers choice steak Onglet Hanging Tender beef meat on a cutting board. Black wooden background. Top View
Photo: Getty Images

Steakhouses, revered as elevated eateries for foodies with appetites for the finer things in life, offer a unique dining experience centered around the artistry of grilling premium cuts.

With an ambience exuding sophistication and a menu showcasing a symphony of flavors, steakhouses have transcended as simply restaurants to become culinary destinations. These establishments pride themselves on expertly preparing and serving succulent steaks, creating a haven for those seeking the perfect balance of flavor, texture and culinary craftsmanship.

Daily Meal explored the world of steakhouses, highlighting the best one in every state:

“While many Americans enjoy grilling their steaks at home, steakhouse restaurants remain a huge part of America's restaurant scene. These establishments have been a part of the U.S. for nearly 200 years, serving steak of all kinds in cities spanning from New York to San Francisco. Over the years, other cultures' steak cooking traditions have been incorporated into the nation's steakhouses. South American, Asian, and other meat-eating traditions have blended with our own. Today, Americans are spoiled for choice when it comes to fulfilling their carnivorous desires.
But where to find these excellent steakhouses? We have taken it upon ourselves to answer this question by locating the best steakhouse in every state. If these establishments are anything to go by, America's most emblematic food is in good hands.”

In New Mexico, Antiquity Restaurant in Albuquerque is considered number one:

“Unlike many other steakhouses, Antiquity Restaurant does not solely rely on the old pairings of meat and sides to fill its tables. Instead, the restaurant offers innovative dishes that, while spotlighting steak, seamlessly combine a multitude of ingredients. This is exemplified by Henry IV, a dish of bacon-wrapped filet mignon served with an artichoke heart, artichoke leaves, and a Béarnaise sauce. Meat is always cooked well, sauces are well-seasoned, and portions are generous.”
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