This small family-owned restaurant must be doing something pretty darn special if they can fire up over 300 steaks a week — and even more during high season. Especially considering their low-profile location on Cudjoe Key.
Renowned for its superb wood-fired fare, Broil is just a stone’s throw from the maddening crowds of Key West, but island foodies know just where to find it.
Show-stopping, wood-fired steaks rule the day here, but there’s also a good selection of pork, chicken, and seafood options.
But let’s start with the fabulous hand-cut steaks, which all come from Nebraska and Kansas. Broil fires up only the best: Porterhouse, Filet Mignon, Sirloin, Ribeye, and T-Bone. Cooked over an open flame, these prime cuts come out perfectly charred with an added layer of savor that is the coup de gras.
Now, if you really want to kick things up, spring for the “Steak Sinatra” with Filet Mignonettes over lobster mashed potatoes or “The Bentley” — an 8 oz Filet Mignon paired with a 10 oz South African Rock Lobster Tail.
Award-winning Chef/Owner Brad Weiss and his team are just as adept at whipping up inventive seafood dishes. Incredibly wonderful are the grilled prosciutto-wrapped Diver Scallops with house-made mango chutney and the grilled parmesan-encrusted Yellowtail with lump crab meat and white wine beurre blanc. Over-the-moon!
Broil Small Island Steak House is open Tu – Su from 5 – 9 pm. Set your GPS for 21611 Old State Rd, Cudjoe Key. Info: 305-741-7879; broilsteakhouse.com.
