In late October, Americans got their collective panties in a twist when a meeting of experts brought together by the World Health Organization concluded that red meat “probably” causes cancer.
That “probably” is a loaded one—scientists found a limited link in studies, yes, but the evidence isn’t sufficient to make us give up on steak anytime soon. If we did, we’d be missing out on a Seattle revival/redefinition of modern steak houses joining big guns such as Metropolitan Grill, John Howie and Miller’s Guild. Our advice?
Keep calm, eat on (everything in moderation, right?) and check out these places:
Pioneer Square, 501 Stadium Place S; 206.257.4259; girinseattle.com
Style of steak house: Korean
What to order: The ssam plates (built for sharing) are what set this place apart. Pick a protein and it comes with a bounty
of lettuce leaves and other veggies for wrapping, plus the traditional banchan, or small plates of pickly, funky things for snacking. Get the skirt steak ($32) marinated in ssamjang, a thick paste that highlights Korean food’s typical spicy, fermented flavors.
Best for: After-work drinks and shared bites
Price point: Ssam plates are $24–$72, combos $60–$120, menu built for sharing
Related: The Best Restaurants in Seattle 2016
Capitol Hill, 1040 E Union St.; 206.900.8699; restaurantbateau.com
Style of steak house: French-ish
What to order: Consider how well oysters are done through the Renee Erickson filter at The Walrus and the Carpenter and you’ll have an idea of what to expect from the steak at her new venture, Bateau. You’ll see the dry-aged beef—culled from cattle on Erickson’s Whidbey Island farm—hanging in the window as you walk up and the day’s cuts on a chalkboard inside; stick with the classics and go for the rib-eye ($70–$90).
Best for: Date-night dinners
Price point: Steaks mostly in the $30–$70 range, plus sides at about $10 each
Capitol Hill, 1305 E Jefferson St.; 206.328.7090; sevenbeef.com
Style of steak house: Vietnamese
What to order: Although this low-lit, spacious eatery is named for the seven courses of beef we applaud in its tasting menu, there’s a lot to love about the á la carte offerings. The restaurant sources whole, grass-fed cows from Heritage Meats, just outside Olympia. Pick one of their harder-to-find cuts, such as oyster, a flavorful cut connected to the shoulder blade ($22), or teres major ($25), similar to filet mignon in tenderness.
Best for: Birthday parties with big groups
Price point: Steaks range from $20–$30, plus sides are $10–$15 each