Landmark, McGraws Cantina and Steakhouse, has been an iconic experience in Tucson for over 25 years at 4110 South Houghton Road in East Tucson. It recently came under new ownership and management. The new owner, Brian Cummings, who also owns O’Malley’s on 4th Street with his brother, says he was always attracted to McGraws. From its hilltop perch, McGraws overlooks the Pantano River, delivering endless views, that on a clear day includes as far away as Picacho Peak.
“McGraws has always been the best place in town to watch the monsoons roll in,” Cummings said.
McGraw has always been a steakhouse and that won’t change, open for lunch and dinner. Cummings has updated the facility, including patio and grounds, but plans to keep the moniker of ‘The Best Steak in Town’.
Although McGraw is also well known for its burgers, ribs, and chicken, when you go to a steakhouse and order the steak, you expect an amazing, transcendent experience that McGraw delivers.
How do restaurants get their steaks so tender, so flavorful, so perfect? We asked.
Cummings told us the best steakhouses and restaurants start with the best, most expensive grades of beef. In the United States it is known as Certified Angus Beef Steaks. The demand for this high quality beef makes it impossible for you and I to purchase at a regular grocery store. It is very, very good, if not the best.
Then, most fine steakhouses age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks. This is a difficult process for the average person to perform at home because the risk of spoilage and food poisoning can be very high.
Nothing beats an experienced steak cook and great steaks need little seasoning. However, every great steakhouse seasons the steaks they cook. Typically, a steak is seasoned with coarse ground black pepper, and sea or kosher salt.
McGraws grills their steaks in a way that you and I would recognize. This makes the sweet of the meat even sweeter. What you get is a sweet, flavorful, mouth that keeps you coming back to McGraw’s Cantina and Steakhouse.
McGraws is open daily from 11:00 a.m. to 10:00 p.m. and Friday and Saturday from 11:00 a.m. to 11:00 p.m.. For more information, visit https://tucsonmcgraws.com/ or call (520) 885-3088 for reservations.
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[mepr-show rules="58038"]Lex McGraw of Tucson Cactus & Cattle Company and Tucson Cactus & Cattle Co., Inc. of Vail retired after 25 years operating the McGraw Cantina and Steakhouse at 4110 S Houghton Road in Tucson. The property with business sold to a long-time friend of McGraw, Brian Cummings of Cummings Land & Cattle, LLC of Tucson. The sale price was $540,000 ($233.77 PSF) for the 2,310 square foot building on 50,530 square feet (1.16 acres) of land.[/mepr-show]