New York Strip Steak is one of the cuts that comes in a small version (10 oz.). As may be evident from the photo, this was a thick steak that had very little in the way of fat. This was the only cut that the menu described as "USDA Aged Choice Beef." Using some of the well regarded steak restaurants in Oklahoma as my benchmark, the steak here was slightly gristly, but Great American served a well cooked steak with just about as much flavor as would be expected. The steak here was also considerably less expensive than some of the ones in Oklahoma. The key here was the value-- this was pretty close to high end quality served at mid-range prices. The seasoning that in years past (and at the original restaurant) was the main reason I avoided Great American in favor of the long trek to Cattleman's, now has become a flavor enhancer instead of a detriment.

Great American Steakburger with Green Chile and Cheese

Great American has long highlighted their Steakburger, even using this as the theme to the restaurant on Yarbrough Drive. This is a thick, juicy, ground steak that provides both a smaller and less expensive meal for those times when customers do not want to order a steak. Great American takes great pride in the quality of the meat served, and deservedly so. The meat patty was so thick that this really amounted to a steak as much as a burger. Great American offers a choice of American cheese or Monterey Jack, but I have not tried the American cheese. I remember thinking that the burger was not cooked quite the way I ordered it, but I am more particular about burgers than steaks (so perhaps the steaks were not cooked quite right either, but I did not notice).

I ordered a steakburger with green chile and cheese partly to compare with the one at Jaxon's, and partly because the green chile cheeseburger has become a highly sought delicacy along the Rio Grande, with the joy of discovering a good one equal to or greater than the excitement in experiencing a great enchilada, chile relleno, or carne adovada. The green chile and cheese were more flavor enhancers than the main point of the burger, and in fact I think this burger would have been just about as good with mustard, barbecue sauce, or a number of different toppings. The green chile and cheese were fresh, but somehow I enjoyed the ones used at Jaxon's more (Jaxon's also includes mushrooms on the Tampico sandwich). The green chile was moderately spicy, and had all the flavor and characteristics of fresh chile from the Hatch or Mesilla Valley farming regions of southern New Mexico. Somehow, though, this just did not have the type of flavor that excites me in a green chile cheeseburger.

Steakburger made with Wagyu beef

In 2008 the Mesa Hills restaurant followed the lead of Great American in Albuquerque by offering Wagyu beef, raised only by approved ranchers following strict guidelines (and hopefully tasting the same as the Japanese Kobe beef). I found out the steak only comes in a large size, so I ordered the less expensive Kobe Steakburger. Gil's Thrilling Blog gave an excellent report about the Wagyu beef at the Albuquerque Great American Steakhouse, and also noted the Duke City branch's closing in 2008. The high regard Gil had for this restaurant is one that I share for the one in El Paso.

My reaction to the beef patty was not quite as positive as the one Gil seemed to have for the Wagyu steak (this is quite understandable considering that I am comparing hamburger to steak). Nevertheless, this was a very good burger, and it included the enjoyment of knowing that I was eating the best quality beef (including the guildelines followed to keep the cattle off of hormones and antibiotics). I saw a group of people enjoying the Kobe steak, and it looked as if it would be a worthwhile experience. The size and price of it made it seem that the steak should be shared by at least two or three persons, but I do not fault people who want to keep it to themselves.

Great American recommends that the Kobe burger be cooked no more than medium, and also has guidelines for the steak to provide maximum flavor. I think with beef this good they do not want to cook all the juice out of it.

The Steak Fries that came with the burger were quite good, with Great American's style of seasoning used for enhanced flavor.

One of the highlights of all the Great American restaurants is the side dishes that come with the steaks and other main dishes. The pineapple flavored Cole Slaw is probably the one generally considered to be the best side dish, and I will have to say that it has always been outstanding even when I have been somewhat disappointed with the main course. The cole slaw has a creamy sauce that the pineapple accents perfectly. The cabbage was fresh and tender as always, and everything came together so naturally it made me wonder why other restaurants do not produce their versions with as good a result as the one here.

Another side dish has the nondescript name Great American Beans that are actually similar to ranch beans served at other restaurants. Actually I think just about any barbecue joint would be quite proud serving beans that tasted like the ones at Great American. I could not decide whether I liked the beans or the cole slaw better, but that has been the dilemma over the years at the other Great American locations.

The Baked Potato was excellent, but probably not a standout item like the other side dishes. Although I enjoyed the baked potato, I thought the steak fries (served with the steakburgers) were just about as good.

The Dinner Roll that came with the meal was as fresh and flavorful as the other items. All of these side dishes toghether probably equaled the steak as the most enjoyable part of the meal. This is good news since Great American has quite a few menu choices other than the steaks, so there is plenty of reason to try it on multiple occasions.