CLOVIS, Calif. (KFSN) -- At 13 Prime Steak at Willow and Nees in Clovis...

"It's all great beef," says Prime 13 Steak Executive Chef Tommy Chavez. "It's Harris Ranch or Newport Beef."

It's not a long wait - even for a thick Tomahawk steak.

"We have a 1,500-degree broiler -- that helps," Chavez said.

Seasonings feature a Creole flair.

"I worked for Emeril Lagasse at the MGM Grand," Chavez said. "I was a chef at New Orleans Fish House there."

We got a look at the bacon-wrapped eight-ounce filet mignon, along with the creamed spinach.

"You put bacon on anything and it's going to move, man," Chavez said.

We were surrounded by prime cuts.

"You get the Porterhouse or a Tomahawk, which we have here," he said. "One side, two salads and two mini-desserts."

Steak butter with shallots and

See Full Page