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Why The All American made the SteakMap list

This is the least formal room on our Maryland list, and it is here for a straightforward reason: the steaks are hand-cut, the weights are stated, and the menu explains each cut rather than just naming it.

Plenty of restaurants at this price point buy portioned steaks in a box and describe them in adjectives. This one cuts its own and tells you why the bone matters on a ribeye.

The board

The Cowboy is an 18oz bone-in ribeye, and the menu makes the correct argument for it — well marbled for juiciness, with the bone adding flavor. Beside it a 14oz boneless ribeye, a 14oz New York strip, filet mignon at 7oz and 10oz, and a center-cut USDA sirloin offered at 6oz or 12oz.

The house variation is the Bourbon Street Delmonico: a 14oz ribeye marinated in olive oil and Cajun spices, with creamy horseradish on request.

The dishes most steakhouses have dropped

What makes this menu interesting is the bottom half of it. The chopped steak is a blend of their signature sirloin, beef brisket and ground chuck, topped with sautéed onions and mushrooms, jack and cheddar, and homemade brown gravy over mashed potatoes. The country fried sirloin is their sirloin tenderized, hand-breaded and fried, with a choice of country white or mushroom gravy.

There is also a filet kabob — filet medallions skewered with tomato, onion, jumbo mushrooms and peppers, basted in teriyaki.

Those three dishes are honest American steakhouse cooking that has largely vanished from menus chasing a fine-dining register. Blending brisket into a chopped steak is a real technique, not a shortcut.

Prices

The All American does not publish prices on its online menu, so SteakMap has no verified figures to quote. Toppings and additions are listed — blackened seasoning, bleu cheese crumbles, mushrooms and onions, grilled shrimp or a lobster tail.

Read the guide to the best steakhouses in Maryland.