The Classic American Steakhouse Chain Serving Some Of The Highest-Quality Beef Around

Arguably, a steakhouse experience lives and dies by three things. First, there's the aesthetic — all moody lighting, soft leathers, and pared-back industrial touches. Second is a carefully curated drinks list, full of oak-aged white wines and full-bodied reds. The final cornerstone of a great steakhouse is the most important: the quality of its beef. Juicy, well-cooked meat should be a given in a classic steakhouse, even if it's a chain, but it isn't always. Del Frisco's, however, is a chain known for serving some of the highest-quality beef available.

Stepping into Del Frisco's Double Eagle Steakhouse, you can feel a sense of history in the dark wood-wrapped bar, tastefully upholstered booths, and cascading candelabras. It's not all smoke and mirrors, though. Upon the restaurant's elegant white tablecloths, customers can feast on an upscale selection of dry-aged, hand-cut steaks.

The first Del Frisco's opened in 1981. Founder Dale "Del Frisco" Wamstad worked in insurance and even invested in a Popeye's franchise before landing on steakhouses. Wamstad sold Del Frisco's in 1995, landing the biggest payout a single, independent restaurant had ever seen. Today, the collection of high-end steakhouses and grilles is owned by Landry's, the hospitality group behind Bubba Gump Shrimp Co. and Chart House.

Yes, Del Frisco's is a storied institution, but what actually makes the beef at this nationwide restaurant chain so special? It begins with its discerning selection of meat. Long before a ribeye ever hits a sizzling grill, beef is awarded a USDA grade that points to its quality. This grading system has eight rungs, the lowest being the Canner designation and the highest being Prime. Del Frisco's uses USDA Prime beef in its Double Eagle Steakhouses, as well as another high-grade beef — Wagyu. The chain serves Australian Wagyu and Japanese A5 Wagyu.

Both USDA Prime and Wagyu are characterized by crisscrossed tangles of white marbling that render down during cooking to ensure incredibly tender meat. Prime beef and Wagyu are each known for their buttery texture and juiciness. The line-up of superstar beef doesn't end there. Del Frisco's also offers Certified Kobe beef — one of the rarest in the world due to stringent Japan Meat Grading Association requirements — at some locations. At the time of writing, this includes the Philadelphia, Orlando, and New York restaurants.

With so much quality on the menu, knowing which cut to order can be challenging. Del Frisco's points to the Prime ribeye and Wagyu longbone as signature dishes at its Double Eagle Steakhouses, and the filet mignon at its Grilles. Customer reviews routinely praise the perfect cooking of the chain's aged steaks. One TripAdvisor diner who ate the Prime ribeye wrote: "The thick cut, juicy tenderness, perfect marbling, and bold, meaty flavor made it one of the finest steaks I've had in NYC."