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2021 Steak
Editors’ Choice (TIE)

Pellana Prime Steakhouse


It’s easy to treat yourself at this elegant spot—from the bone-in filet mignon to the prime porterhouse, every single cut is carefully sourced and aged, then seared to perfection. Add a side of Parmesan Truffle Fries or creamed spinach and ask for a bottle of wine from the extensive list—the restaurant has grabbed the Wine Spectator Award of Excellence 10 times.

9 Sylvan St., Peabody, 978-531-4800,


La Fina


Only the best cuts of prime grade beef make it to the table here, wet aged, seasoned with a house-specialty rub, and then cooked in a broiler that reaches a blazing 1,400 degrees Fahrenheit. Want to really impress? Order the majestic 48-ounce porterhouse for two—and get it topped with one of the “chapeaus”—add-ons like butter-poached lobster tail or jumbo lump crabmeat. Sides are just as indulgent—try the cauliflower gratin, baked with Mornay sauce and Gruyere cheese.

27 Main St., Andover, 978-475-4082,

Readers’ Choice

Pellana Prime Steakhouse


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