There are meals people choose because they are nearby. Then there are meals people choose because they are willing to drive for them.
This Indiana steakhouse belongs firmly in the second category. Its story stretches back to 1975, when the charcoal broiler started building a reputation one steak at a time.
The meat gets that unmistakable smoky char, while onion rings made from a family recipe add another reason to keep the order simple. The dining rooms give everyone plenty of space, but the real draw is what comes out of the kitchen…