Mouth-Watering Steaks With An Unusual Twist


Albuquerque is known for its exciting chile-based cuisine, but when it comes to a good steak, turn your reins to the Ranchers Club of New Mexico. The steaks here are grilled to order on gridirons, over mesquite and hickory embers. Wagyu domestic Kobe filet, slow-roasted prime rib, bacon-wrapped bison tenderloin and other choice cuts are served with Ranchers Club signature sauces, including wild mushroom demi-glace, brandy peppercorn and raspberry chipotle. For sides, try the artisan two-cheese macaroni or asparagus and hollandaise. A Wine Spectator Award of Excellence winner since 2001, the Ranchers Club offers an extensive wine menu and the sommelier is happy to make pairing suggestions.

The atmosphere in this 30-years-young steakhouse is semi-formal (men must wear a collared shirt), but saddles, branding irons, artwork and other items donated by New Mexico cattlemen, set off by historic photographs of cowboy photographer Harvey Caplin, have kept it very down to earth for nearly 30 years.

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