The Steakhouse Chain With Fork Tender Ribeye, According To Reviews

Not for nothing was The Capital Grille named the second-best chain in our ranking of popular steakhouses, based on reviews. We also found that reviewers across several different U.S. locations sang its praises for exceptional, fork tender ribeye steak, the kind that makes one want to break into song at the dinner table. 

Its reputation for elegance positions it highly even amid other upscale steak eateries, and, if social media buzz is to be believed, its ribeye is a standout. One TripAdvisor reviewer of the Chicago location said of her husband's ribeye: "His steak, the Porcini Rubbed Bone-in Ribeye with 15-year Aged Balsamic, was outstanding and so flavorful — not your typical steak! He noted that it was the best steak he had ever eaten."

It was a sentiment shared by a Yelp user who visited the Costa Mesa, CA location: "Ribeye was cooked perfectly. Super tender and melt in your mouth." Adding more superlatives to the pile, a Yelp reviewer of the Phoenix Capital Grille also gave a ringing endorsement: "I could eat the ribeye everyday of my life and be happy." Meanwhile, over in Boston, another Yelp writer commented on the value of the steak: "While by no means cheap, it was extraordinarily tender with a great distribution of fat spread throughout. Cooked perfectly and was terrific. Would highly recommend!"

We've run down the list of red flags you should watch for when eating at a steakhouse, but it seems, based on many happy online reviews, that The Capital Grille is free of warning signs, at least when it comes to ribeye! We scanned the menu of the Orlando, Florida location for a peek at your choices when it comes to the steakhouse's famed ribeye. Note that prices and availability are subject to change across locations, of which The Capital Grille has many.

For lunch, you can enjoy a $38 ribeye sandwich with horseradish cream and Havarti cheese. To sink your teeth into a full-sized steak, however, you'll have to show up at dinnertime. Choose between an $84 bone-in ribeye with porcini mushrooms and balsamic vinegar, or, for purists, a 22-ounce unadorned bone-in ribeye for $80. Sides are à la carte, as is the case with most refined steakhouses, and sized to share between anywhere from four to six diners.

There's a difference between New York strip and ribeye steak, which are both prominent steakhouse players. A ribeye steak comes from the rib primal of cattle, and, due to its placement in the body, is associated with succulent fat marbling and juiciness that you can't find anywhere else. Naturally boneless unless cut with the rib, this beloved steak has rich, beefy flavor and a tenderness that's prized amongst connoisseurs.