In 1964, a western rancher named Stuart Anderson had an idea that cut against the grain of the times. If he could lay out great ranch-style steaks, in a place where anybody and everybody could lean back and enjoy themselves, then maybe they'd come back and try it again. That year, he opened the first Black Angus Steakhouse. At the time, when a steakhouse meant a stuffy place where you spent a week's paycheck, the idea seemed a bit wobbly. But it took, and we've stuck to it. Since 1964 Black Angus has served a lot of great steak to a lot of hungry Guests in a comfortable setting that's easy to be at and hard to leave. All of our steaks are Black Angus beef, aged a minimum of 21 days for maximum tenderness and depth of flavor. We carefully hand-cut them to get to the freshest, tastiest beef. We grill them over an open flame to sear in that under-the-stars, over-the-campfire flavor. Just before they come off the fire, we brush them with our own seasoned butter to give them the extra richness that separates our steaks from the other guys. We know man does not live by steak alone, so you can team your steak up with lobster tail or grilled prawns or fried shrimp. Or go with some terrific chicken or salmon or salads. Once you make the tough decision on the entrée, your work is still not done. You get to choose from a list of 16 craveable sidekicks, like a wedge salad, or a loaded baked potato, to name just a few. There's almost too many choices. It's the Black Angus Way.
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