RED South Beach are consistently voted one of the best steakhouses not just in Florida but in the entire country. The awards just keep coming for this wonderful establishment.

They have a huge menu with a steak for all occasions. The tomahawk is worth a try if you have a serious appetite but you’ll need some hungry friends with you. For something truly special try their surf and turf. Absolutely to die for.

Original Article: https://bigseventravel.com/2020/06/best-steaks-in-miami/

Miami Art Week and Art Basel are making a lot of the headlines in South Florida this week, but what’s art without a good steak or lobster? I give you, Red, the Steakhouse, the best steakhouse in South Beach/Miami Beach – and one of the top steakhouses in the country.

For more than a decade, Owner/Chef Peter Vauthy’s restaurant has been a staple of the trendy South of Fifth neighborhood of South Beach thanks to his curated menu of Certified Angus Beef Prime, authentic Japanese Wagyu steak and the freshest seafood available.

The secret to Vauthy’s success? As with more successful business – restaurant and otherwise – there is no secret other than no holds-barred passion and hard work. Vauthy has a truckload of each.

“A big part (Red’s) success has been having an owner on-site since we’ve been open,’’ Vauthy said. “Having someone with a passion every day in the door is a large part of the equation for success.’’

“We’re kind of the anti-South Beach restaurant. A lot of them are kind of fly-by-night and burn out quickly. We started out a little bit on the warm side and have been heating up ever since.’’

Red’s service is top notch, but never stuffy or overwhelming. Each server has an intimate knowledge of the menu, from salads to steak and seafood to desserts.

Oh yes, the food.

“We put out the best possible food that we can,’’ Vauthy said. “I don’t make any kind of concessions on quality of foods. That’s part of the reason we’ve been successful. We don’t cut corners. Our guests see that in our food.’’

What guests see begins, of course, with begins with steak. Red’s steak menu ranges from Miyazaki Japanese Kobe A5 to CAB Prime, such as Filet Mignon and Ribeye to 40-day dry aged steaks, including Tomahawk and Kansas City Bone-In Ribeye.

“Our steak menu has grown quite a bit since we opened,’’ in 2008, Vauthy said. “We’ve added a lot of true Japanese Wagyu Beef to the menu. I didn’t think we would ever sell as much as we do, but people want that true Japanese Wagyu. My competitors are charging Japanese Wagyu prices and giving them domestic Wagyu quality. If you want that incredible once-in-a-lifetime time steak – with that great flavor – we’ve got it.’’

For those who can’t decide on what kind of steak (and flavor), Vauthy has created the “Ultimate Meat Board,’’ which features Tomahawk Ribeye, Bone-in Filet, Strip and Lamb Chops with Red’s seven steak sauces. It’s a testament to testosterone that’s fits the over-the-the South Beach lifestyle. For $299, it’s a great way for friends to share a Red experience.

“We’re good for maybe one dozen (boards) per week, depending on the season,’’ Vauthy said.

Vauthy offers that same grand scale on the seafood side with a three-foot hot seafood tower of Maine Lobster, King Crab, Shrimp, Mussels, Clams and Oysters.

The 10-pound Whole Alaskan King Crab turns heads from everywhere in Red’s always-bustling dining room.

“We continue to adapt to the needs of our guests,’’ Vauthy said, “and we’re always happy to put out food that people enjoy.’’

Original Article: https://myspiketravel.com/2019/12/04/red-the-steakhouse-continues-to-thrive-at-the-ultimate-south-beach-steakhouse/?fbclid=IwAR0M5RaBXQMRb9VOWK2oSiEBolIrH7eGHFr7JlgqDetQN5mYC5fF1a7DAtQ

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Red the Steakhouse’s allure is its perfectly charred steaks, pristine seafood, and well-executed small plates such as truffle whipped potatoes, four-cheese macaroni and cheese, and Parmesan tater tots. The menu, created by executive chef Peter Vauthy, transcends season and trend through items that will never go out of style. Try the toothsome 40-day dry-aged rib eye, Miyazaki Japanese A5 Kobe, or giant Alaskan crab as big as a house — Vauthy handpicks the proteins with the same care jewelers select fine diamonds. 

Original Article: https://www.miaminewtimes.com/restaurants/the-ten-best-south-beach-restaurants-7705822

Chef Peter and his Culinary Team have whipped up a Thanksgiving menu you will be sure to be grateful for. Guests will enjoy a traditional feast with a RED twist including Organic Heritage Farms Turkey Breast, Sweet Potato Fondue, Creamed Corn, Cranberry Relish, Sausage Cranberry Stuffing, Pecan Pie and Apple Pie. The price is $69 per person plus tax and gratuity. Their full a la carte menu will be also be available. In addition, Red is offering Thanksgiving To-Go dinner for just $59 per person.For the full Thanksgiving Menu please visit www.Redsobe.com and click on menus.

Original Article: https://www.miabites.com/home/gobble-till-you-wobble-this-thanksgiving-at-these-miami-restaurants

Red’s Thanksgiving menu is full of the holiday’s favorites. Guests can dine on boneless turkey breast with apple and sausage stuffing, sweet potato fondue with marshmallow, green beans with pancetta and pine nuts, creamed corn with bread crumbs, four cheese Mac ‘n cheese, and cranberry orange relish. Finish off the meal with choice of pumpkin or apple pie. For those wanting Red’s regular dinner items, the full menu will also be available. 

Original Article: https://miami.eater.com/maps/miami-thanksgiving-guide-map

With two locations in Cleveland and one in Miami, Red is just about everything you look for in a steakhouse. Steaks are Certified Angus, and there are plenty of traditional classics like oysters, French onion soup and shrimp cocktail, as well as Italian-influenced fare like free-range veal chop parmigiana, hot peppers stuffed with housemade Italian sausage and linguini with clam sauce. If it’s your first time visiting, go for the signature steak: a Prime, Certified Angus rib-eye, wet-aged for 20 days and then dry-aged for 20 days. If you want to go big and top it with bone marrow or blue cheese, nobody will stop you.

Original Article: https://www.thedailymeal.com/eat/best-steakhouses-america/slide-42

The newly launched four mac-andcheese sampler extravaganza from RED South Beach presents a tour de force of flavor profiles — truffle, lobster, king crab and bacon. The base for all four powerhouses is a decadent creamy combo of four Italian cheeses: Parmesan Reggiano, Pecorino Romano, Fontina Val d’Aosta and Raclette.

Owner/chef Peter Vauthy felt it was befitting to incorporate a childhood favorite to the restaurant. “We all grew up on mac ‘n’ cheese” he says. “For RED we needed to take it to the next level. That meant world-class cheeses, red Alaskan king crab, bacon, Maine lobster and white truffles: mac and cheese fit for a king.”

Original Article: https://www.miamiherald.com/indulge/article233551697.html

This Miami Beach outpost is cool and chic on the inside, but those craving a chance with some heat should dare order the stuffed hot peppers. The banana leaf peppers are filled with Italian sausage and served over marinara sauce — with each banana leaf pepper varying in heat (some being extremely hot), something quickly determined after the first bite. Chef Peter Vauthy also prepares a lobster fra diabolo for pasta lovers seeking some spice.

Original Article: https://www.forbes.com/sites/larryolmsted/2014/10/07/kobe-beef-is-back-in-new-york-real-thing-returns-after-13-year-drought/#1d64f74e4b03

When almost every season a new high-end steakhouse opens up and serves prime cuts with great service, it’s tough to stay on top. But despite expansion into other cities Peter Vauthy still maintains the best steakhouse in the city by offering a menu that extends far beyond his trademark filets and tomahawks. Red also has some of the best tapas and the best donuts, plus a menu of Italian offerings that would make it a standout without a single cut of meat (try anything with the “Red Lead” sauce, trust us). Despite all that, the place has zero attitude or pretentiousness, and strikes the rare balance of fine dining and a relaxed atmosphere that’s so rarely found in South Beach.

Original Article: https://www.forbes.com/sites/larryolmsted/2014/10/07/kobe-beef-is-back-in-new-york-real-thing-returns-after-13-year-drought/#1d64f74e4b03

Miami’s excellent Red the Steakhouse gets at least $19 an ounce, and Michael Mina’s also excellent Stripsteak in Las Vegas gets an average of around $35 ounce. 

Original Article: https://www.forbes.com/sites/larryolmsted/2014/10/07/kobe-beef-is-back-in-new-york-real-thing-returns-after-13-year-drought/#1d64f74e4b03