"When it comes to chain restaurants, steak dinners can be a bit of a lottery. If you're lucky, you might chance upon a great steak at a not-so-fancy chain restaurant. If you're unlucky, you might pay an arm and a leg for a cut of beef that's full of gristle. If you want your special meal to feel less like a gamble and more like a guarantee, then you should probably head to The Capital Grille, the chain restaurant"
"When we ranked the 11 best chain restaurant ribeye steaks in America, The Capital Grille's famous 22-ounce bone-in steak was the clear winner. While bone-in steaks are always a great bet (highly recommended by chef Ronnie Woo), there's a reason The Capital Grille's take on ribeye is a cut above the rest. Each of their steaks is dry-aged for between 18 and 24 days, before being hand-carved by the in-house butcher to maximize both flavor and the texture."
The Capital Grille's 22-ounce bone-in ribeye emerged as the top-ranked chain ribeye steak. Each steak is dry-aged between 18 and 24 days and hand-carved by an in-house butcher to enhance flavor and texture. Bone-in cuts and careful aging maximize marbling, char, and overall succulence. Diners frequently report perfectly cooked medium-rare steaks with excellent char and consistent quality. The signature porcini-rubbed ribeye with 15-year aged balsamic is a noted alternative. Prices generally range from $60 to $90, and customer ratings frequently exceed 4.5 stars, reflecting strong consensus that the experience justifies the premium cost.
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