Nodding to the alias of the most notorious rum-running pirate on the Detroit River during Prohibition, Grey Ghost focuses on serving flapper-worthy cocktails and equally delicious meat. The restaurant is committed to the art of butchery. The folks here work closely with Fairway Packing Co., who offer an impressive dry-aging room and work directly with Creekstone Farms out of nearby Kansas to source of the best steaks in the Midwest, a tall order by any standard. Standout dishes include the 60-day dry-aged New York strip, prime filet and, on special days, a 60-day dry-aged tomahawk ribeye worthy of an appetite the size of Al Capone’s.

Part European-style butcher shop, part super fine dining restaurant, the expansive Gwen in Hollywood shines in all things meat. Curtis Stone and his brother, Luke, formed their own import company, so they could source their favorite wagyu beef from their native Australia. Guests can see it and all the other carnivorous treats cooking over wood-fired flames in the open kitchen as well as hanging in the glass-encased dry-age room. Locals head to the butcher counter to take home house-made charcuteries and steaks from purveyors like Napa Valley’s Five Dot Ranch, while diners sit back on rich leather banquettes or, even better, cozy up to the chef’s counter for tastings of creative appetizers and some of the best meat in the Golden State.

Idaho may be better known for its eponymous potatoes than for beef, but this Boise steakhouse could easily change that. It specializes in prime corn-fed steaks sourced from the Midwest, and Kobe-style beef from Idaho’s Snake River Farms. The latter cross-breeds Japanese wagyu with American black angus cows to create sumptuously marbled beef, known as some of America’s richest cuts. Those locally sourced steaks are offered as filets and flat irons with sides of broiled tomato Provençale, roasted root vegetables, haricots verts and choice of sauce. Don’t overlook the seafood appetizers while you’re there: Chandler’s selection of shellfish could even impress those who reside on the coast.

Though inspired by classic steakhouses, this hip River North chophouse revamps old favorites. The Duke, named one of the best steaks in the country on Top 5: Restaurants, brushes a juicy, 10-ounce rib eye with garlicky beef butter and herbed salt. It's served with pickled cherry peppers to balance the richness. Sides like mushroom mac and cheese, horseradish-infused whipped potatoes and the Millionaire's Potato — with fontina and black truffle — go way beyond the expected.