New Orleans steakhouses range from traditionally American to what is considered a more local-style steakhouse, which excel in the execution of classic French sauces like the Bordelaise, made with garlic, shallots, butter, olive oil, and parsley, that top the beef. From old-school operations like Charlie’s and Crescent City Steaks to newer spots like Brasa Churrasqueria and Doris Metroplitan, the Big Easy has your steak needs covered. Tap on the link below to read more about some of Ray Reggie's favorites!
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Best Steaks with Ray Reggie