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Anyone who’s ever had steak knows — it’s either perfect, or it’s not. Simple as that. And steak is tough to get perfect. It takes great meat, and better skills. So when any restaurant gets named as one of the top 10 steakhouses in the country, well, you know they’re doing something right. Red, The Steakhouse has changed the game, bringing an expert rendition to the American favorite “classic steakhouse” cuisine. Head Chef Peter Vauthy and his team prioritize only the earthiest of ingredients as they prepare manor for their audiences from scratch, daily. The food game of Miami is changing one steak at a time here at RED.

Let’s get right into the star of today’s show: Steaks. Certified Angus Beef with bone in or off. That’s the most decadent cuts of Ribeye, New York Strip, Porterhouse, or Filet Mignon the eye can fathom. If you want a step up, even more, there’s the Signature Miyazaki Japanese Kobe A5 beef steak cut. Just saying, it is mouthwatering. Chalk up the 40-day dry-aged steaks and other various cuts, and you realize how this is any carnivores’ dream. They’ve also got all the classic sides like sauteed spinach, potato gratin, and seared mushroom with onions, plus more gourmet renditions like 4-cheese mac & cheese. And a raw bar. And seafood. And salad and pasta — it’s prolific at every corner.

Finally, like every good steakhouse, there are a plethora of over 500 wines to choose from. The bar also stocks its own private blends and handmade signature cocktails. Large or small, the venue is equipped to accommodate all parties. Make a reservation and enjoy an unforgettable experience in Miami’s South Beach.

801 South Pointe Dr # Cu-1, Miami Beach, FL

(305) 534-3688, redsobe.com

Open every day, 4 – 11 p.m.

  

Photo credit: Ruben Cabrera

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Photo credit: Ruben Cabrera

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