From Our Editors
“Understated confidence comes through in everything from the clean lines of the modern, but not stark, interior to the relaxed, yet professional service, to the cuisine itself,” according to MySA food critic Edmund Tijerina, who especially enjoyed the bone-in rib eye and chocolate cake at Myron's Prime Steakhouse. The restaurant represents the culmination of more than three decades of study in the art and science of steak. After gleaning everything he could from successful steakhouses, owner Bill Been decided to open his own. In 2003, he and his wife founded Myron's Prime Steakhouse in a historic New Braunfels theater. Eight years later, they launched a second location in San Antonio, which earned the distinction as "Best Steakhouse in San Antonio" from the Destination Guide. Both supply the same USDA Prime steaks, which originate from corn-fed, Midwestern cows who cheer for the Wisconsin Badgers. Chefs handpick short loins and tenderize them with a wet-aging process, and dry-age other steaks to enhance their meaty flavors. Side dishes such as stuffed tomatoes with chives in gorgonzola cheese complement the steaks they accompany.