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"The Duke" steak

#5: “The Duke” — RPM Steak

At RPM Steak in Chicago, you can chow down on “The Duke” — a juicy, 10-ounce rib eye — as a midday work break. This steak is trimmed down to the meaty center loin, but the fat doesn’t go to waste. After rendering for eight hours with capers and garlic, it becomes “beef butter,” which gets brushed on the steak along with an herby, housemade salt. It’s cooked in a Josper oven with coal for smokiness and served with pickled cherry peppers.