Naples Illustrated

READERS’ CHOICE

BEST STEAK

Jimmy P’s Charred

The Pepper family has been serving the best in beef since 1985, with Jim Sr. carving up nearly 3 million cuts of meat. Specialties include the baseball sirloin, tomahawk ribeye, and Japanese Wagyu New York strip, all broiled at 1200 degrees. The atmosphere is friendly and relaxed, and you can select your steak at the butcher shop next door. (jimmypscharred.com)

Runner-Up: The Capital Grille

The Naples outpost of this acclaimed chain dry-ages their steaks for at least 18 days for optimum flavor and texture. The meat is then hand-carved by in-house butchers before broiling. Popular choices include the porcini-rubbed bone-in ribeye and the bonein, Kona-crusted New York strip, paired with a selection from

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