The Best Steak in America CheapOair Staff April 25, 2011 general This blog post was updated on November 28, 2018. Cattleman’s – home of the best steak in America I have a travel confession. I used to think Oklahoma was a fly-over state. Visions of vast fields, tumble weeds and miles of emptiness is what I had imagined for this destination. I was wrong. The longest stretch of Route 66 winds its way through Oklahoma with 400 miles of kitschy restaurants and road-side stops to explore such as round barn and Pops. There is also the tallest Chihuly piece in the World, a tower of intricate glass extending 55 feet high in the lobby of the Oklahoma City Museum of Art. The museum also hosts a weekly “Cocktails on the Skyline” event where you can enjoy live music, great food, and the best views of the city. Just outside of downtown is Stockyard City where you can dive into Western heritage and cowboy culture. Here you can watch a live rodeo, have some custom leather boots made, and sink your teeth into the best steak in America. For traveling foodies, you’ll find the ultimate carnivore experience at Cattleman’s Steakhouse, where cowboys go to dinner. It will be hard to choose between a tasty T-bone, porterhouse, or sirloin steak. But if you’re feeling really adventurous, try the lamb fries. While you’ll have to travel to Oklahoma to bite into the best steak in America, this week’s easy to make recipe is perfect for brunch in Oklahoma or at home. Grandison Signature Salsa and Eggs Ingredients 8 eggs 1/2 Cup mild salsa 1 Cup diced ham 1 Cup grated cheddar cheese (4 large ramekins for baking and serving) Preheat oven to 400 degrees. Coat each ramekin dish thoroughly with cooking spray. In each ramekin, line the bottom with diced ham and spoon 1 to 2 tablespoons of salsa on top of the ham. Break open one to two eggs over the salsa in each dish. Do not stir the mixture together. Bake in the oven for 20 to 30 minutes or until the white of the eggs is beginning to set. Sprinkle the grated cheese over each egg dish and return to oven until the cheese is melted and a light golden brown along the edge.