stk miami beach, best steakhouses miami beach
Photo by Bailey Keefe

 

STK Miami is unlike any other top steakhouse in Miami. Of course there’s the prime Angus beef and a selection of primo seafood that you’d expect, but there’s much more. None of the traditional clubby steakhouse décor. Here there were a lot of people celebrating special occasions , not surprising given the “glam” ambiance, loungey music and delicious food, all of which come together to create what STK has called “vibe dining.”. By evening’s end, we were already plotting our return visit.

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Bar area with cocktail tables photo by Bailey Keefe

 

STK has low lighting and intimate spaces set off by high vases with white silk cherry blossoms. Soft mauve lights add a welcome element of color and richness. Besides tables there are plush curvy, off white leather banquettes and sleek, polished mahogany table tops. The inviting bar area has small cocktail tables strategically placed for checking out people as they walk in, and for enjoying the long happy hour.

The DJ plays background music until around 9:30 p.m. and then the sounds pick up for dancing. Big dancing nights are Friday, Saturday and Monday.

The menu is divided into starters, market salads, raw bar, seafood platters, steaks, entrees, sides and desserts. Portions are good sized, so can be shared.

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Tuna tartar with avocado and taro chips

 

We opted for two seafood starters – tuna tartare with avocado and addictive taro chips, and very fresh sea scallops with refined garnishes of short rib marmalade, sweet corn, Hawaiian hearts of palm and English pea puree. Divine.

 

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Scallops with short rib marmalade and more

 

Before trying one of their signature steaks, we couldn’t resist the Ivory salmon, a coveted variety harvested by Native Americans in Alaska, served with red beet mousse and fava beans. It melted in our mouth and was flavorful yet delicate.

 

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Prized ivory salmon photo by W.Oberheiser

For the main event, there are steaks ranging from a 6 ounce filet to a 34 ounce dry aged tomahawk and Japanese wagyu. All are from Linz Heritage Black Angus cattle and are either dry or wet aged, so you have your choice. Each comes with a choice of one of eight sauces (larger steaks a choice of two). If you want to do the surf and turf thing, there are king crab, shrimp and Maine lobster toppings, truffle and foie gras butter.

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Steak with lobster tail photo by Bailey Keefe

 

We had the dry aged Delmonico that was tops – tender, beefy in flavor and perfectly charred. There are also Colorado lamb chops that looked delicious.

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Colorado lamb chops photo by Bailey Keefe

 

Be sure to have the sweet corn pudding side dish. It’s serious competition for lusciousness to mac & cheese.

Save room for decadent desserts including a chocolate chip cookie sundae or an instagrammable cotton candy confection called “the cloud” that is flamed at the table, unveiling ice cream, strawberries and angel food cake.

Salads and starters are in the high teens and low twenties; steaks range from $39 to $142; sides are $14 other entrees from the mid thirties to low forties, except for fish which is according to market price. A glass of wine (5 ounce pour) starts at $14; bottles at $55. Cocktails are $17. There’s a happy hour daily from 3:30 to 8 and Thursday and Sunday all day.

Valet parking is offered by 1 Hotel. With validation it’s $10.

STK South Beach, 2305 Collins Avenue, Miami Beach (T.305-604-6988).

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