In the era of bigger than life personalities and meals so indulgent they would make Paula Deen flinch with heartburn, it is hard for any dish to make an impression. But these outrageous meat creations stand out from the pack with their use offbeat proteins, distinctive presentation and unique twists on classic dishes. Read on for Miami's most over-the-top meat dishes and make sure you have those Tums handy — you just might need them. —Olee Fowler
Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.
If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.
At the Pubbelly Boy's newest outpost, L'echon Brasserie, the brains are getting all the buzz. Literally. Its veal brain dish prepared in a classic French "Meunière" style is lightly seared and served with blue crab tartar sauce, herb salad and caper brown butter, giving it a unique, Pubbelly-twist on one brainy entree.
This is the burger that started the gourmet, indulgent burger trend and for good reason. Created by chef legend Daniel Boulud, this burger is stuffed with braised short rib and foie gras, topped with slow roasted tomato confit, freshly grated horse radish and served on a homemade bun — making this bistro burger something both the French and Americans can drool over.
This classic Chinese-American recipe gets an modern update when prepared with Florida’s favorite reptile. For Blackbrick’s version of this dish, they tenderize alligator with a secret spice rub for 24 hours and then stir fry it to order with a house made sauce using fava bean chili paste, Sichuan chili oil and caramelized soy to give it a kick all of its own.
The description doesn’t lie: this burger is really the mother of all burgers. This 10 pound (yes, you read correctly) premium Black Angus patty is served with lettuce, tomato, onion and pickles for $125. For an additional $25 you can add cheese, two toppings and one sauce. Price tag too high for you? Then hope you’re a quick eater, because if you finish the burger in under two hours it’s on the house.
There are short ribs and then there are “dinosaur” sized short ribs, which is exactly what this Latin-influenced gastropub serves up. B&S serves a decadent 24 oz Bone-In Dino Short Ribs braised in red wine for eight hours with a creamy potato puree, au jus dipping sauce, and roasted mushrooms to take the classic comfort dish back to the stone age.
Looking to impress that special carnivore in your life? Then the côte de boeuf at the Cypress Room is the place to go. Its popular 34-ounce Angus ribeye spends 35 days dry aging before it hits the dining table. And unlike most cuts, its full yield fat cap and spinals are removed before serving meaning more meat for your buck.
Leave it to Eating House to put a unheard of spin on a food found all over the Magic City. For its version of Vaca Frita, lamb neck is prepared in the traditional Cuban style, and artfully presented with smoked plantains and burnt citrus.
What makes this skirt steak so over-the-top? For starters, it’s more than a pound and a half in weight and three feet in length. To fit on your plate, the restaurant literally has to roll up the steak to bring it to you. Served simply with some jalapeño chimichurri and a sprinkle of salt, this dish has been a mainstay on the restaurant’s menu for almost 20 years.
As one of the most lavish restaurants in Miami, it is only appropriate that Zuma serves one of the most oppulent meat dishes in town and its Bone-In Rib Eye certainly fits the bill. This 24 ounce steak is prepared on the Robata grill over traditional Binchō-tan coals, sliced table side on a rustic Japanese platter and paired with truffle sauce, fresh grated wasabi root, rock salt, and freshly shaved black truffles.
At the Pubbelly Boy's newest outpost, L'echon Brasserie, the brains are getting all the buzz. Literally. Its veal brain dish prepared in a classic French "Meunière" style is lightly seared and served with blue crab tartar sauce, herb salad and caper brown butter, giving it a unique, Pubbelly-twist on one brainy entree.
This is the burger that started the gourmet, indulgent burger trend and for good reason. Created by chef legend Daniel Boulud, this burger is stuffed with braised short rib and foie gras, topped with slow roasted tomato confit, freshly grated horse radish and served on a homemade bun — making this bistro burger something both the French and Americans can drool over.
This classic Chinese-American recipe gets an modern update when prepared with Florida’s favorite reptile. For Blackbrick’s version of this dish, they tenderize alligator with a secret spice rub for 24 hours and then stir fry it to order with a house made sauce using fava bean chili paste, Sichuan chili oil and caramelized soy to give it a kick all of its own.
The description doesn’t lie: this burger is really the mother of all burgers. This 10 pound (yes, you read correctly) premium Black Angus patty is served with lettuce, tomato, onion and pickles for $125. For an additional $25 you can add cheese, two toppings and one sauce. Price tag too high for you? Then hope you’re a quick eater, because if you finish the burger in under two hours it’s on the house.
There are short ribs and then there are “dinosaur” sized short ribs, which is exactly what this Latin-influenced gastropub serves up. B&S serves a decadent 24 oz Bone-In Dino Short Ribs braised in red wine for eight hours with a creamy potato puree, au jus dipping sauce, and roasted mushrooms to take the classic comfort dish back to the stone age.
Looking to impress that special carnivore in your life? Then the côte de boeuf at the Cypress Room is the place to go. Its popular 34-ounce Angus ribeye spends 35 days dry aging before it hits the dining table. And unlike most cuts, its full yield fat cap and spinals are removed before serving meaning more meat for your buck.
Leave it to Eating House to put a unheard of spin on a food found all over the Magic City. For its version of Vaca Frita, lamb neck is prepared in the traditional Cuban style, and artfully presented with smoked plantains and burnt citrus.
What makes this skirt steak so over-the-top? For starters, it’s more than a pound and a half in weight and three feet in length. To fit on your plate, the restaurant literally has to roll up the steak to bring it to you. Served simply with some jalapeño chimichurri and a sprinkle of salt, this dish has been a mainstay on the restaurant’s menu for almost 20 years.
As one of the most lavish restaurants in Miami, it is only appropriate that Zuma serves one of the most oppulent meat dishes in town and its Bone-In Rib Eye certainly fits the bill. This 24 ounce steak is prepared on the Robata grill over traditional Binchō-tan coals, sliced table side on a rustic Japanese platter and paired with truffle sauce, fresh grated wasabi root, rock salt, and freshly shaved black truffles.
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/69304332/sol_ingrao_j1NmLRIlJGI_unsplash.7.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/71767404/Byblos_Private_Dining_Event_Space_Table_Set_Up.7.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/72888423/Taco_1.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/38804698/The_20DB_20Burger_20by_20E._20Kheraj_20-_20For_20email_20_281_29.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62010949/L_echon_20view_201.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62010951/DB_20Bistro_20Interior.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61820267/Copy_of_IMG_1886.6.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/64146181/54ead6c0a4eb3_-_thanksgiving-rustic-food-1114-xln.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62010953/BlackBrick01.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62010955/bnbjoint.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62010957/barley_swine.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62010959/cypressroom.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62010961/EHDiningRoom2.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62010963/lasvacasgordas.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62010965/zuma.0.0.jpg)