Reviewed January 2026 • Local, meat-first perspective Palm Beach County is packed with places that can sear a steak and pour a bold red. But I don’t rank by white tablecloths or the size of the tomahawk bone. I rank by flavor earned over fire. If a restaurant can land a medium-rare ribeye or bife de chorizo  with confidence—and ace the entraña  (skirt steak) without drowning it in butter—then we’re talking. As I like to say, “Fire and salt don’t hide bad beef; they expose it.