At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.

I AGREE
    

Where to Find the Best Steaks Down at the Shore

By Whitney Ullman | July 31, 2019 | Food & Drink National

3155362_01-4.jpg

When it comes to dining at the Jersey Shore, Atlantic City is home to some of the most sought-after steakhouses for rare cuts, customized dry-aging and even tableside preparation. Marc Forgione’s American Cut at Ocean Casino Resort (500 Boardwalk, 609.783.8000, theoceanac.com) offers a 40 ounce, 30-day dry-aged tomahawk and porterhouse steaks ambé-style, where the server prepares, slices and finishes each steak with a bourbon butter bath right in front of you. Over at Harrah’s Resort, Gordon Ramsay Steak (777 Harrah’s Blvd., 609.441.5060, caesars.com\harrahs-ac) features prime beef dry-aged for a minimum of 40 days and coveted cuts such as a 40-ounce Royal long-bone chop for two, American Kobe, and even a triple-seared Japanese A5 selection at $35 per ounce. Robert’s Steakhouse at Hard Rock Hotel & Casino Atlantic City (1000 Boardwalk, 855.500.7623, robertsatlanticcity.com) acquires the top 2 percent of prime beef from the nest beef purveyors on the East Coast. It is then dry-aged in-house in a customized dry-aging room closely watched by chef Will Savarese. e signature porterhouse, ribeye, and New York strip cuts are among the most popular. Other excellent choices are on o er at Borgata Hotel Casino & Spa (1 Borgata Way, 609.317.1000, theborgata.com), where Old Homestead Steakhouse features trademarked domestically raised, hand massaged wagyu beef; and Bobby Flay Steak has a unique Philadelphia-style strip steak topped with provolone cheese sauce and caramelized onions.



Photography by: Photo by Alyssa Dellaria Courtesy of American Cut