Supersize Meat

Morton’s The Steakhouse

41 E. Washington St., 229-4700, mortons.com

48-ounce Porterhouse

Due to its cumbersome size—with a New York strip on one side of the bone and a large double-cut filet on the other side—this steak-meant-for-two (or more) requires a special presentation. The maitre d’ hoists it out to the table, arranges it on a tray jack, and carves it tableside.

Price Tag: $108

Ruth’s Chris Steak House

9445 Threel Rd., 844-1155; 45 S. Illinois St.,  633-1313; ruthschris.com

40-ounce Porterhouse

Ruth’s Chris’s behemoth prime cut cooks under the kitchen’s 1800-degree broiler and is plated with a pat of butter. “It’s too big for our normal steak plate,” says Andrew Vudis, general manager of the downtown location.

Price Tag: $86.95

Bynum’s Steakhouse

3850 S. Meridian St., 784-9880,  bynumssteakhouse.com

32-ounce prime rib

The southside steakhouse cooks up only one roast on weeknights, enough for roughly six servings of juicy meat served au jus with creamy horseradish. “When we run out, we run out,” says manager Anna Hickey. “Some people call ahead to reserve a piece.”

Price Tag: $29

St. Elmo Steak House

127 S. Illinois St., 635-0636, stelmos.com

28-ounce tomahawk ribeye

Even in this temple of colossal meat-eating, heads turn when the server brings out a massive French-cut steak on the tip of a slightly charred rib bone. Pros know to stand the whole thing on end and slice down like they’re carving it for Sunday dinner.

Price Tag: $54.95

Shula’s

50 S. Capitol Ave., 231-3900,  donshula.com

48-ounce Porterhouse

Polish off one of these bad boys, and  you get a coveted spot in the restaurant’s “48oz. Club.” The best  part? There’s no time limit.

Price Tag: $69

Photographs by Tony Valainis.

This article originally appeared in the January 2012 issue.