High Rollers Club: Farradays' Steakhouse

Certified goodness

We’ve all heard the saying, you can’t make chicken salad out of chicken—well, we’ve all heard the saying.

Same goes for steaks. Known for being the best thing that comes out of the kitchen at Farraddays’, you can’t make a good one without a good slab of meat. That’s why they fire up only Certified Angus Beef.

“Only eight percent of the world’s beef qualifies,” Oliveri said.

Good to know you’ll be slicing through something that’s in at least the 92nd percentile.

Beyond that, Oliveri says there’s no real secret, other than “very careful cookery.” Which means making sure the grill isn’t too hot or too cold; and that one side doesn’t cook longer than the other.

But, don’t count out the special blend of spices they hit it with before it ends up on the grill. It gives it the perfect salty kick that’ll fool your taste buds into thinking you’re in a genuine LoDo steakhouse.