No, not that J.R. This J.R. is Johnny Ragland, a well-known restaurateur in Colleyville outside Dallas. J.R.'s Steak & Grill near DFW Airport is always thronged with meat lovers, especially at peak flight arrival hours when business travelers pack into the limestone and leather dining room and cocktail lounge. Chef Todd Phillips does a legendary, big, plumb, buttered rib eye that's best ordered with a surface char to balance the delicious fat surplus. USDA Prime Steaks are wet-aged and broiled at 1,500 degrees. A solid wine cellar and great mashed potatoes are perfect companions for your beef.