THE STEAK LIST: Six of Wilmington’s Finest Cuts
Updated: Sep 3
A great steak is more than just a meal—it is an experience. It begins with the quality of the beef and the skill behind its preparation, but the best steakhouse experiences go far beyond what is on the plate. Thoughtful wine pairings, expertly crafted cocktails, attentive service and an atmosphere that invites you to linger all play a part in making a memorable meal. For this feature, Cape Fear Living has hand-selected six restaurants that we believe represent some of the very best steak experiences in the Wilmington area. This is not an open directory or a list of every restaurant serving steak. Each destination was chosen for its quality, craftsmanship, hospitality and the overall dining experience it delivers.
From beautifully prepared signature cuts and premium sourcing to distinctive culinary approaches and carefully considered pairings, each restaurant brings something different to the table. Some may be known for classic steakhouse traditions, while others offer a more contemporary take on the experience—but all share a commitment to doing steak exceptionally well. Consider this your guide to some of the finest steaks in the Wilmington area—and the people, passion and details that make each dining experience stand out. Because when it comes to a truly great steak, it is never just about the cut. It is about everything that happens around it.
Q&A with Executive Chef Bobby Zimmerman
What steak would you choose to represent True Blue and what makes this particular cut stand out?
True Blue’s most popular cut is the center cut filet mignon, but we believe the prime ribeye is the most representative of a luxurious steak experience. This cut particularly stands out due to the simplicity of its excellence: when it's properly aged, seared, seasoned & cooked, the prime ribeye is truly the finest cut.
What do you look for when sourcing and selecting your steaks at True Blue, and how does the quality of the beef influence the finished dish?
First looks require basic fundamentals: age, marbling & where on the loin did the steak originate. We require a minimum of 28 days to age and a high level of marbling; lastly and most importantly, the location will be the biggest influence on the final result as there are no two steaks alike on any given loin.
How do you prepare and cook steak at True Blue Butcher & Table?
We use high heat sear and low heat “confit” method on every steak at True Blue, followed by a high heat flash. Kosher salt and freshly toasted and ground black pepper rubbed into each steak with a finishing of extra coarse Maldon sea salt is essential.
True Blue combines the expertise of a butcher shop with the experience of a restaurant. How does that butcher-to-table philosophy influence the way you approach steak?
We can be extremely critical of quality, and carry a very high trim spec because all the extra bits have somewhere to go besides the bin. Because we have a high trim spec, we have an abundance of fat to render to be used in the final cook on every steak.
What would you pair with your steak?
The perfect match is our steak sauce, though for best results, you should not dip or pour. It’s designed to drizzle a very small amount on the plate near the steak and lightly touch the sauce, picking up a bit of the finishing salt on the plate.
Q&A with Executive Chef Marc Piscitello
What steak would you choose to represent Origins?
The Petite Ribeye, a nine-ounce cut of meat featured on our Dinner Menu. Right now, we’re serving it with Gnocchi, Mushroom Fricassee and Hotel Butter—a perfect medley of complementary flavors.
Tell us about the beef behind your featured steak and what qualities do you look for when selecting the beef you serve?
The Petite Ribeye is our featured steak, cut from the central eye of a standard ribeye. A whole ribeye consists of two distinct components: the central eye and the deckle, the curved outer strip, or cap, that surrounds the eye.Origins serves only 1855 Black Angus Beef, a USDA certified program which offers only Prime and Upper 2/3 Choice beef that’s sourced from select family ranchers in grain-rich areas of the Great Plains. “Black Angus” refers to Angus cattle whose hides are predominantly black and are best known for their consistency and reliable quality brought on by Angus genetics. By serving only 1855 Upper 2/3 Choice meat and butchering our meat in-house, we ensure guests enjoy the best quality and cuts of meat year-round.
How do you prepare and cook your featured steak? Are there particular techniques, seasonings, sauces, or finishing touches that give it the distinctive Origins treatment?
At Origins, every steak that’s cut goes into the dry ager for about two days. This helps to pull out extra moisture from the steak, resulting in a supremely tender piece of meat with a more intense flavor profile. When grilling our steaks, we constantly turn the meat to maximize the “caramelization” on each cut, resulting in an evenly cooked steak with a flavorful, savory crust. The presentation, or finishing touches, on our dishes change seasonally. Right now, our Petite Ribeye is served with Romanian-style gnocchi, a mushroom fricassee—a mix of roasted and seared mushrooms finished with sherry, chicken jus, and preserved truffle—and a whipped hotel butter that’s equal parts butter and tallow blended with herbs and preserved lemon.
What inspired the dish? How does the steak reflect Origins’ culinary philosophy and approach to ingredients, flavor, and presentation?
By separating our standard ribeye into two cuts—the Petite Ribeye and the Deckle— we’re able to better satisfy guests and offer more variety on the menu. Our guests prefer a 9-ounce portion offered with the Petite Ribeye—versus a 16-ounce standard
ribeye. Our Butcher Block menu section now ranges from a traditional 5 or 8-ounce Filet to the 9-ounce Petite Ribeye to the 24-ounce Bone-In Cowboy Steak. There’s something for everyone. The Deckle, then, becomes a featured Chef Special on select nights. At Origins, we are constantly repurposing and utilizing excess trim from one dish to inspire creativity for another, and breaking apart the standard ribeye is a perfect example of this practice.
What would you pair with your featured steak? Tell us about the ideal side dishes, wine, cocktail, or other accompaniment that completes the experience.
In addition to our current entrée presentation— Gnocchi, Mushroom Fricassee and Hotel Butter—our hand-cut fries are always a good accompaniment for any steak.
Wine by the Glass: Andrew Will Involuntary Commitment, a Bordeaux Blend from
Columbia Valley, Washington State ($15/glass)
By the Bottle: Tabarrini "Colle Grimaldesco" Montefalco Sagrantino 2020, a full-bodied and structured red from Umbria ($110/bottle), or for higher end, the Keenan Reserve Cabernet Sauvignon 2012, a full-bodied red from Napa Valley’s Spring Mountain ($350/bottle).
House Cocktail: Barrel Aged Black Manhattan: Sazerac 100 proof Rye, Averna Amaro,
Orange & Angostura Bitters ($20)
Q&A with General Manager Kyle Falabella
Ruth’s Chris has built its reputation around USDA Prime steaks. What goes into selecting the beef you serve, and what do you believe makes a truly exceptional steak?
Quality is the foundation of every steak we serve, beginning with fresh, never frozen USDA Prime beef. But what makes a truly exceptional steak comes down to a combination of factors. The best steaks have rich marbling that enhances both flavor and tenderness. In fact, when you're starting with exceptional USDA Prime beef, there's no need to mask its flavor. We simply season our steaks with salt, pepper and parsley, cook them to perfection, and finish them with butter, allowing the quality of the beef to shine through.
The signature 1,800°F broiler and sizzling 500°F plates are central to the Ruth’s Chris experience. What does this cooking and serving method bring to the steak, and why has it remained such an important part of the tradition?
Our patented 1,800-degree broiler works together with our sizzling 500-degree plates to create an experience that guests immediately recognize. Cooking at such an intense heat allows us to quickly sear the outside of the steak, creating a flavorful crust while keeping the natural juices intact. Once the steak is cooked to perfection, it's served on a 500-degree plate so guests can enjoy their steak hot until the last bite. But what truly makes it memorable is the moment the steak arrives at the table. The unmistakable sizzle of butter meeting a hot plate builds anticipation before the first bite. It's become one of the most cherished traditions of dining at Ruth's Chris.
What would you say is your flaship steak and what would you pair it with?
Our Cowboy Ribeye deserves equally memorable pairings. I'd start with our Sweet Potato Casserole, a guest favorite that's become synonymous with dining at Ruth's Chris, alongside our Brussels Sprouts with bacon and honey butter. For wine, a powerful California Cabernet Sauvignon is the perfect match. The ribeye's rich marbling calls for a wine with enough body and tannin to complement the steak's robust flavor without overwhelming it. A Cabernet or even an Old Fashioned brings everything together and creates the kind of unforgettable steakhouse experience we're known for.
How do you balance the traditions guests have come to expect with creating a memorable experience for today's diners?
Ruth's Chris has been around for over 60 years, and what has kept the experience timeless is a simple commitment to doing the fundamentals exceptionally well: serving outstanding steaks, southern hospitality and creating memorable occasions. Ruth’s Chris was built on the belief that sharing a great meal is one of life's simple pleasures, and that truth resonates just as strongly today as it did decades ago. The signature sizzling steaks and welcoming service that our guests have come to expect remain at the center of the experience. We've never lost sight of what brought people through our doors in the first place, and that’s what keeps guest coming back.
Q&A with Executive Chef Nick Lini
What cut would you choose to represent G-Prime the flagship steak, and what makes this particular steak stand out?
Our Australian Wagyu Tenderloin would be the perfect choice to represent G-Prime. This 8-ounce F1 Australian grain-fed cut offers remarkable depth of flavor and a rich, melt-in-your-mouth texture. It is an approachable introduction to the world of Wagyu while still delivering the exceptional marbling and luxurious eating experience that makes this style of beef so distinctive.
What do you look for when selecting a truly exceptional steak?
We work with a variety of beef vendors available in Wilmington, selecting each product with a focus on quality and consistency. Our introductory tenderloin begins at two-thirds Upper Choice, while the remainder of our beef program is Prime or higher, including our Japanese A5 Tenderloin. We butcher almost entirely in-house, allowing us to give every cut the attention it deserves. When sourcing beef, we look for exceptional marbling, ideal size and color, and a grain-fed diet—all of which contribute to the richness, tenderness and flavor we want guests to experience with every steak.
What is the G-Prime approach to cooking the perfect steak?
Our approach is straightforward: start with exceptional beef and let the quality of the product speak for itself. We cook our steaks in a high-heat broiler, creating an intense sear and a deep Maillard reaction that develops the rich, savory flavor and beautifully caramelized exterior. We season simply with salt and black pepper, then cook each steak to the guest's preferred temperature. Every steak is rested according to its size and desired temperature before being finished with tallow butter for an added layer of richness and flavor.
What would you pair with your featured steak?
With the Australian Wagyu Tenderloin, we recommend pairing the steak with our truffle mac and cheese and garlic-roasted seasonal vegetables. For those looking to take the experience even further, our Oscar-style preparation adds roasted asparagus, housemade béarnaise and jumbo lump crab. On the cocktail side, our bar manager recommends the Fly Me to the Moon, made with blanco tequila, Luxardo liqueur, freshly squeezed lemon juice, housemade lavender syrup and topped with soda water. For bourbon lovers, Jefferson's Ocean Aged at Sea is a particularly compelling pairing, with notes of brown sugar, burnt caramel and subtle sea salt. The bourbon's unique aging process at sea amplifies its flavor profile, resulting in a balanced, complex palate that stands up beautifully to the richness of Wagyu. Our sommelier's wine selection is the 2023 Lail J. Daniel Cuvée, a 100 percent Cabernet Sauvignon sourced from multiple vineyard sites. The wine is layered and expressive, with notes of cassis and cherry, hints of dark chocolate and violet, and a finish of smooth tannins and rich texture—an elegant complement to the bold, buttery character of the Wagyu.
If someone is visiting G-Prime for the first time and wants to experience the very best of your steak program, what should they order?
For a first-time visit, I would recommend our 32-ounce Prime Porterhouse. It is the perfect steak for sharing and offers the best of both worlds: the tenderness of the filet alongside the rich, robust flavor of a New York Strip. It is an ideal introduction to the G-Prime steak experience and a great way to experience the range and quality of our beef program.
Q&A with Executive Chef Charmaine Devine
What steak would you choose to represent Sugo in your “Finest Cuts” feature, and what makes this particular dish stand out?
Our 35-Day Dry Aged Ribeye. Sixteen ounces, cut in-house, and intentionally offered in limited availability. We could have chosen our Japanese A5 Kobe or the Snake River Farms A7 Wagyu ribeye. They’re extraordinary products, and we’re proud to serve them. But I always describe those as wines we pour rather than wines we make.
The dry-aged ribeye is different. That one is ours. We bring in whole Prime ribeye loins and give them something you can’t buy from a purveyor: time. For thirty-five days, we control the environment, watch the loin develop, and allow moisture to leave
and flavor to concentrate. Every day it changes a little. Every day it gets better.
That philosophy is important to us at Sugo. We talk constantly with our team about being Better Every Day. Not dramatically better. Not reinventing ourselves every morning. Just finding the little things we can do better today than we did yesterday.
There may not be a better representation of that philosophy than a piece of beef hanging in our dry-aging room. For thirty-five days, we’re asking it to become a little better every day. And then one night, someone sits down at Sugo to celebrate a birthday, an anniversary, a promotion, or simply dinner with someone they love, and we get to put those thirty-five days of patience in front of them. That’s why this is the steak that represents Sugo. We work with whole Prime ribeye loins, not pre-cut steaks, because if we’re going to put our name behind a dry-aged program, we want control of the product from the beginning. Prime grade is the entry ticket, not the finish line.
What do you look for when selecting the beef, and how does the quality of the cut influence the finished dish?
We’re looking at how the marbling runs through the entire loin, the size and consistency of the eye, and whether the fat cap is generous and even enough to protect the beef throughout five weeks of aging. Two loins can carry the same USDA grade and behave very differently once you start aging them. And dry aging isn’t a magic trick. You can’t take mediocre beef, hang it for thirty-five days, and suddenly make it exceptional.
You have to start with something great. Then you have to be willing to lose some of it.
During aging, the loin loses moisture. Then we trim away the dried exterior before cutting the steaks. So we’re intentionally buying a beautiful Prime ribeye knowing that a meaningful portion of its original weight will never reach a plate. That’s part of why ours is listed as limited availability. We don’t force a certain number of steaks out of a loin because that’s what we need for service. We cut what that particular loin honestly gives us. What remains is incredibly concentrated beef flavor—the richness people expect from ribeye, but deeper, nuttier and more savory, with that almost aged-Parmesan character that develops with time. By the time it reaches the grill, most of the work has already happened. Our job is not to screw it up.
How do you prepare and cook your featured steak at Sugo? Are there particular techniques, seasonings, sauces, or finishing touches that give it its distinctive character?
Salt. Fire. Butter. Rest.
That’s really it. And that’s intentional. We season the steak ahead of cooking so the salt has time to work into the meat instead of simply sitting on its surface. Then it goes over open flame at very high heat. With dry-aged beef, that crust is everything. You’ve spent thirty-five days removing moisture and concentrating flavor. When that exterior hits
intense heat, you get this deeply caramelized crust that tastes completely different from a fresh steak. At the finish, we butter-baste it with garlic and rosemary. Then we do something that is incredibly simple and incredibly important:
We leave it alone.
We rest the steak about as long as we cook it. That’s probably the step most people skip at home because they’ve just cooked this beautiful steak and they want to cut into it immediately. Don’t. Let it rest. At the table, we serve it sliced and finish it simply with flaky salt and good olive oil. Guests can add our Bordelaise, Truffle Butter or Italian Chimichurri. The chimichurri is usually the one I recommend because the acid and herbs cut beautifully through the richness of dry-aged ribeye. But I always tell people the same thing: Take your first bite without anything on it.
We didn’t spend thirty-five days developing that flavor so you could immediately cover it with sauce. Taste the steak first.
Then make it yours.
Sugo brings an Italian influence to the dining experience. How does that influence the way you approach steak—from the preparation and accompaniments to the flavors on the plate?
Interestingly, our Italian influence means we do less to the steak, not more. Like a great bistecca, it’s about exceptional beef, fire and restraint—respecting the ingredient enough to get out of its way. Where Italy really comes alive is in the experience. Sugo was born from family dinners, and we want the meal to unfold the same way: share the arancini, pass around the mozzarella fritto, order pasta before the steak and open another bottle of wine. The ribeye may be the centerpiece, but dinner is the experience. That’s the Italian part of Sugo that matters most: a steakhouse built inside an Italian family dinner, not the other way around.
What would you pair with your featured steak?
If we’re doing this the Sugo way, we’re not starting with the steak. Start with The Ides of March, a smoked tableside cocktail of Elijah Craig Rye, mezcal and Amaro Montenegro. Then share a pasta—the Bolognese with Prime beef or earthy Al Tartufo mushroom ravioli—before the ribeye arrives with Grilled Artichokes, Loaded Mash and Brussels sprouts. For wine, I’d choose the Gigi Rosso Barbaresco, the great-value Damilano Langhe Nebbiolo or the crowd-pleasing Palagetto Solleone Super Tuscan. Making a night of it? Ask about our reserve Barolo and Brunello. That’s the Sugo way: have a cocktail, share something, order pasta, open a bottle and let the steak arrive when you’re ready. Thirty-five days went into making it. Give us two hours to enjoy it.
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