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Ranch Steakhouse takes cowboy cooking to a whole new level with this prime filet and 800 bottles on the wine list.
Ranch Steakhouse
Salt, pepper, butter, and the lingering heat of what tastes like a campfire turn prime beef into a steak delicacy at this
fancified steak house. From outward appearances, the Ranch looks to be a prairie holdout amid strip malls and four-lane highways.
Inside, leather adorns just about everything. But it works. And so does the wine list. Ranging from a reasonable bottle of
1997 Château La Cardonne ($31) to a 1982 Château Haut-Brion ($1,500), the list of 800 bottles is entertaining in itself. 3000
West Britton Road, (405) 755-3501.
Steak entrées: $22-$50.
Newton's Steakhouse & Grille
This restaurant blends a little Southern kick with the Old West. Steaks come with your choice of vegetable and potato as
well as biscuits with honey, butter, and apple butter. The New York strip is branded with deep, dark grill marks and carries
a smoky flavor. Monochromatic paint, artwork, and furniture make for a welcoming and romantic dining room. 1025 NW. 70th Street
(east of Western Avenue); (405) 840-0115.
Steak entrées: $24-$29.
Mickey Mantle's Steakhouse
They've taken a bat to the traditional steak house notion and whacked it upside the horns here. You'll find no cowpoke decor--wagon
wheels have been replaced with white tablecloths. That said, they didn't mess with time-honored steak traditions. Tender and
springy, the filet mignon delights with a cracked black pepper crust and deep charcoal aftertaste. Sides and dessert were
disappointing, but the convenient location in Bricktown and live dinner entertainment on weekends even the score. 7 Mickey
Mantle Drive, (405) 272-0777.
Steak entrées: $19.95-$39.95.
Ordering a Steak
Most true steak lovers never order a cut of prime meat seared beyond medium; doing so burns out much of the natural juices,
fat, and--as a result--taste. What constitutes "rare," "medium," and "well" varies from steak house to steak house, but the
following is what I look for when I cut into my steak.
- Rare: deep-brown crust, slightly warm or cold, red center
- Medium-rare: mostly red center
- Medium: pinkish-red center
- Medium-well: faint pink center
- Well-done: gray center and dry
If you want to be absolutely certain, skip the labels when you order, and use the description.
This article is from the January 2005 issue of Southern Living .
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