Steak frites at Le Diplomate
This still-hot French place’s roasted hanger steak ($28.50)—whose terrific savor comes courtesy of New Jersey purveyor Pat LaFrieda—is paired with perfect fast-food-style fries.
Bar steak at Bar Civita
Chef Liam LaCivita gives a coulotte cut a tangy, tenderizing rub in olive oil, garlic, and parsley, serving it with lemon-garlic hollandaise. Another thing to like: It’s available in half ($11) and full ($20) portions.
Faux rib eye at Baby Wale
This thick-grained, char-grilled bargain steak ($24), is actually a shoulder cut. It’s finished with shallot jus and sided with a pile of fries.
Barrel-cut New York strip at the Riggsby
Many steakhouse meats are broiled under super-high temperatures, but low-and-slow cooking is the secret to the juicy richness of this thick cut ($38), which resembles what you find with prime rib.
Châteaubriand at L’Auberge Chez François
This tenderloin for two ($110), plated and garnished tableside, has been on the Alsatian stalwart’s menu for more than a half century—with good reason. It’s a dish worthy of a milestone celebration.
This article appears in our November 2015 issue of Washingtonian.