Vernon's Hidden Valley Steakhouse ★ 4.6
Vernon's Hidden Valley on Fourth Street NW in Los Ranchos is the speakeasy steakhouse hidden behind an unmarked door, with USDA Prime cuts and a cocktail.
The steakhouse, in its modern global form, is mostly an American invention. The New York steakhouse format (Peter Luger, Keens, Wolfgang's, Sparks) codified in the early 20th century around dry-aged USDA Prime, butter-finished, served with a creamed spinach and a hash brown, and a wine list heavy on California Cabernet and Bordeaux. That format then exported worldwide, with national reinterpretations: the Argentine parrilla (a separate cuisine, covered as its own pillar), the Brazilian churrascaria (rodizio service), the Japanese yakiniku (tabletop grilling), Korean barbecue, the Spanish chuleton specialist (centered on Galicia and the Basque Country, with rooms like Asador Etxebarri and Casa Julian de Tolosa using massive aged txuleta from old dairy cows), and the contemporary chef-driven modern steakhouse (CUT by Wolfgang Puck, Hawksmoor, Beast in London, Goodman, the Mash group).
The contemporary upper tier is defined by source and aging. Dry aging, the controlled exposure of large cuts to airflow at low temperature for 28 to 120 days, concentrates flavor and tenderizes through enzymatic breakdown. Wagyu, the genetically distinct Japanese cattle breeds (Tajima, Kuroge, Akaushi) with intense intramuscular marbling, is the other axis: Japanese A5 Wagyu, served in small portions because the marbling is overwhelming in volume, became a fine-dining standard from Tokyo to Las Vegas. Hardwood and charcoal cooking (Etxebarri's grill setup is the global benchmark) replaced flat-top grills in serious rooms.
A steakhouse's diagnostic order is bone-in ribeye or porterhouse for two, ordered medium-rare to rare, cooked over hardwood, served sliced with the carving juices, salt and pepper only, with a single starch (potato in various forms) and a creamed vegetable. The wine list will be cabernet-led in North America, malbec-led in Argentina, tempranillo-led in Spain, and increasingly natural-wine-curious everywhere. A great steakhouse needs no condiments beyond salt; the steak sauce, mustard, and bearnaise are options, not necessities.
Defining steakhouse dishes
- Bone-in ribeye
- The marbled, fatty cut from the rib primal, with the bone left in for flavor and presentation. Often served as the 'cowboy steak' (16-20 oz, single portion) or the 'tomahawk' (32-40 oz, the entire frenched bone, for two).
- Porterhouse
- The cross-cut steak with tenderloin on one side and strip on the other, separated by a T-shaped bone. Usually 24-32 oz, ordered for two. Peter Luger's signature; the diagnostic NYC steakhouse cut.
- New York strip
- The short-loin cut, well-marbled but firmer than ribeye. The single-diner steakhouse default. Usually 12-16 oz.
- Filet mignon
- The tenderloin, the leanest and most tender cut, with the least flavor. Often wrapped in bacon or served with a sauce because of its mildness. The cut to order if texture matters more than flavor.
- Tomahawk
- The bone-in ribeye with the entire long frenched bone left attached. 32-40 oz, dramatic presentation. Often shared.
- Chuleton / txuleta (Basque/Galician)
- Massive bone-in ribeye from old dairy cows (typically 8-14 years old), grilled over wood embers, served pink in the center. The Basque country signature, perfected at Asador Etxebarri and Casa Julian de Tolosa.
- Wagyu A5
- Japanese Wagyu with the highest marbling score (A5 BMS 8-12), served in small portions (usually 4-6 oz) because the marbling is overwhelming in volume. Tajima beef from Hyogo, Matsusaka, Kobe, Omi, and Yonezawa are the canonical lines.
- Creamed spinach
- The classic NYC steakhouse side: chopped spinach in a bechamel-cream sauce, sometimes with nutmeg or parmesan. A staple.
- Hash browns / fried potatoes / fries / dauphinois
- The starch side, executed at the level of the meat. Peter Luger's German-fried potatoes are iconic; Hawksmoor's triple-cooked beef-dripping chips set the modern London benchmark.
- Caesar salad
- Whole or chopped romaine, anchovy-egg-yolk-garlic-parmesan dressing, croutons. Invented in Tijuana, 1924; the steakhouse starter standard.
How to order
Decide on the cut and the doneness, then order the sides. For two people: split a porterhouse or bone-in ribeye, ordered medium-rare to rare. For one: New York strip or filet, medium-rare. At a wood-fire room (Etxebarri, Casa Julian, the contemporary US wood-grill rooms), trust the chef on doneness; the kitchen will pull it earlier than you might at home, and it will rest before serving. Ask whether the beef is dry-aged (and for how long) and whether it's local, USDA Prime, or wagyu; serious rooms will tell you proudly.
Doneness for a steakhouse runs: rare (red center, soft), medium-rare (warm red center, the standard), medium (warm pink center), medium-well (slight pink), well-done (gray throughout). Ordering well-done at a serious steakhouse is generally a signal to the kitchen that you didn't come for the steak; some rooms will refuse politely. Sides are typically shared family-style; two sides for two people, three for three, and so on. Sauces (bearnaise, peppercorn, chimichurri, Bordelaise) are options, not requirements. The mistake is over-saucing a top-tier dry-aged steak; salt, pepper, and the meat juices are usually all it needs.
What to drink with it
Cabernet sauvignon, Bordeaux, malbec, tempranillo, syrah, and aged red Burgundy are the canonical pairings. Napa cabernet with US dry-aged Prime; Bordeaux (left bank, Pauillac, Saint-Julien, Saint-Estephe) with classical steakhouse; Argentine malbec with grass-fed parrilla; Spanish tempranillo (Rioja Gran Reserva, Ribera del Duero) with chuleton; Australian shiraz with grain-fed; Italian Brunello and Barolo with serious wood-grilled beef. Whisky (Scotch, bourbon, Japanese) increasingly appears as a paired pour. Beer (porter, stout, Belgian dubbel) for casual rooms. For wagyu specifically, sake (junmai) often pairs better than red wine because of the marbling.
Where to eat it
New York is the historic capital: Peter Luger (Brooklyn, since 1887), Keens, Wolfgang's, Sparks, Smith and Wollensky, the Capital Grille, Wolfgang Puck's CUT NY. Chicago: Bavette's, Gibson's, Swift and Sons. Tokyo: Sukehiro and the wagyu-specialist counters in Ginza and Roppongi. Buenos Aires for Argentine parrilla (covered separately). San Sebastian and the Basque country: Asador Etxebarri (Axpe), Casa Julian de Tolosa, Bodegon Alejandro. London: Hawksmoor, Goodman, the Quality Chop House, Smith and Wollensky London. Madrid: Asador Donostiarra, Bodega de la Ardosa. Hong Kong: Wolfgang's, BLT Steak. Sao Paulo and Sydney for modern wood-grill rooms.
A short history
The steakhouse as American institution dates to the 1820s New York chophouses and oyster cellars; Delmonico's (founded 1837) was the first American restaurant in the modern sense and codified the steakhouse menu. Peter Luger (Brooklyn, 1887) set the template for the modern New York steakhouse. The dry-aging tradition descends from pre-refrigeration meat-storage practice; modern climate-controlled aging dates to the early 20th century. The Japanese wagyu tradition is genuinely ancient (the Tajima line is recorded from the 9th century), but only became internationally accessible after Japan lifted its beef export ban in 2012.
Steakhouse by city
Steakhouse in Albuquerque
Vernon's Hidden Valley Steakhouse ★ 4.5
Vernon's Hidden Valley on Fourth Street NW is the speakeasy steakhouse hidden behind an unmarked door, with USDA Prime cuts and a cocktail driven bar room.
Signature: Dry aged ribeye, Speakeasy cocktails
Steakhouse in Amsterdam
Café Loetje ★ 4.4
Café Loetje on Johannes Vermeerstraat in Oud-Zuid is the Amsterdam biefstuk room, founded as a billiard cafe in 1977 and now the reference tenderloin.
Signature: Biefstuk van de haas, Frites, Loetje's house gravy
Order: Biefstuk van de haas with the house gravy and a side of frites.
Tip: No bookings at the original Museumkwartier room. Expect a wait at peak; the terrace fills fast.
Steakhouse in Anchorage
Simon and Seafort's ★ 4.4
Simon and Seafort's runs the Cook Inlet view downtown since 1978 with USDA prime steak, fresh Alaska halibut, weekend brunch, private rooms and a sustained.
Steakhouse in Asheville
Red Stag Grill at Grand Bohemian ★ 4.4
Red Stag Grill at the Grand Bohemian Lodge in Biltmore Village runs European comfort food with a Carolina twist: bison tenderloin, elk loin, regional.
Order: The bison tenderloin or the elk loin, plus a glass off the Carolina wine list.
Tip: Book on OpenTable. The hunting-lodge bar serves the full menu walk-up; complimentary valet.
Steakhouse in Atlanta
Bones ★ 4.6
Bones steakhouse in Buckhead, Atlanta opened 1979 and remains the city's classic white-tablecloth chophouse, with dry-aged steaks and Wine Spectator Grand.
Signature: Bone-in ribeye, Lobster Savannah
Order: The dry-aged bone-in ribeye, with the Lobster Savannah as the seafood add.
Tip: Dress code: jackets preferred. Mondays through Saturdays; closed Sundays. Reservations a week ahead on OpenTable.
Marcel ★ 4.5
Ford Fry's West Midtown steakhouse in Atlanta opened 2017 and is a Michelin Bib Gourmand pick. Order the the dry-aged ribeye, pommes anna and a martini.
Signature: Dry-aged steaks, Pommes Anna
Order: The dry-aged ribeye, pommes Anna and a Martini.
Tip: The lounge takes walk-ins with the full menu. Reservations on Resy; weekend bookings fill ten days out.
Bones ★ 4.3
Bones steakhouse in Buckhead, Atlanta opened 1979 and remains the city's classic white-tablecloth chophouse with Wine Spectator Grand Award wine list.
Order: The dry-aged bone-in ribeye plus the Lobster Savannah seafood supplement.
Tip: Jackets preferred. Closed Sundays. Reservations a week ahead on OpenTable; the bar takes walk-ins with the full menu.
Steakhouse in Austin
Jeffrey's ★ 4.5
Jeffrey's in Austin is McGuire Moorman's heritage steakhouse on West Lynn since 1975, a Clarksville room with tableside Caesar and oak-grilled steaks.
Signature: Dry-aged ribeye, Crab cake, Caesar tableside
Order: The dry-aged ribeye on the bone, with the tableside Caesar to start.
Tip: Josephine House next door, by the same operators, is the no-booking sibling for a more casual lunch.
Jeffrey's ★ 4.5
Jeffrey's in Austin is McGuire Moorman's heritage Clarksville steakhouse since 1975, a West Lynn dining room with tableside Caesar, oak-grilled steaks.
Order: The dry-aged ribeye on the bone with the tableside Caesar.
Tip: Josephine House next door is the sibling lunch room with the same kitchen and no booking required.
Garrison ★ 4.3
Garrison in Austin is the Fairmont's Michelin-recommended steakhouse on Red River, a wood-and-fire room built on Texas beef and a Wine Spectator cellar.
Signature: Wood-fired ribeye, Tableside martini, Local-pecan pie
Order: The wood-fired ribeye, ordered medium rare, with the tableside Garrison Dirty Martini.
Tip: The bar runs walk-in cocktails and the same beef; book the dining room only for the full tasting flow.
Steakhouse in Baltimore
The Prime Rib ★ 4.4
The Prime Rib in Mount Vernon is a 1940s-style supper club with leopard carpet and a piano, serving the city's benchmark prime rib in black tie.
Order: The prime rib, with the Greenberg potato skins.
Tip: Jackets are required for men; a pianist plays nightly in the lounge.
The Ruxton ★ 4.3
The Ruxton in Harbor East is Atlas Restaurant Group's steakhouse, serving prime aged beef and house-made tater tots crowned with caviar near the waterfront.
Order: A dry-aged steak and the tater tots crowned with caviar.
Tip: It is the newest of the Atlas waterfront rooms; the bar pours a deep Martini list.
The Bygone ★ 4.2
The Bygone tops the Four Seasons on the 29th floor, a 1920s-style room serving steaks and seafood with panoramic views over the Inner Harbor.
Order: A steak or seafood tower, with a window table at golden hour.
Tip: Ask for a window seat; the 29th-floor harbour view is the reason to come up.
Steakhouse in Boise
Chandler's Prime Steaks and Fine Seafood ★ 4.4
Chandler's at Hotel 43 is the Treasure Valley's only Forbes Recommended restaurant, pairing prime steaks and jet-fresh seafood with live jazz nightly.
Barbacoa Grill ★ 4.2
Barbacoa Grill sits on a pond in southeast Boise, serving prime steaks and coastal seafood alongside an extensive California and international wine list.
Order: Kumamoto oysters and the Chilean sea bass with the Napa Valley wine list
Steakhouse in Boston
Mooo Beacon Hill ★ 4.5
Jamie Mammano's modern steakhouse inside the XV Beacon Hotel has anchored Beacon Hill in Boston since 2007. Priced at $$$$. At 15 Beacon St.
Signature: Dry-aged porterhouse, Tomahawk for two
Order: The 28-day dry-aged ribeye, medium rare, with bone marrow.
Tip: Lunch is the under-the-radar seat. Pre-theatre menu at 17:30 prices the steak below the dinner card.
Steakhouse in Brisbane
SK Steak & Oyster ★ 4.4
SK Steak & Oyster sits beneath the Calile on James Street, the steakhouse to Hellenika upstairs in Gloftis's St Albans group. Coffin Bay oysters, dry-aged.
Signature: Dry-aged steak, Coffin Bay oysters, Wagyu rump cap
Steakhouse in Bucharest
Osho Primăverii ★ 4.5
Osho Primăverii is the Bucharest dry-aged steakhouse in the diplomatic quarter, with one of the city's deepest selections of dry-aged Romanian beef.
Order: 60-day dry-aged ribeye; the bone-marrow starter.
Tip: The Sunday brunch is a separate booking class; book Thursday or earlier.
JW Steakhouse Bucharest ★ 4.4
The JW Steakhouse on the first floor of the JW Marriott Bucharest Grand Hotel serves USDA Black Angus and is Romania's only certified Kobe pour.
Order: USDA bone-in ribeye; the chef's Kobe carpaccio.
Tip: Glass cupola dining room; ask for a Parliament-view table at dusk.
Steakhouse in Charleston
Halls Chophouse ★ 4.5
Halls Chophouse in Charleston has run the city's premier steakhouse on King Street since 2009. Located in Upper King. Priced at $$$$. At 434 King St.
Signature: Tomahawk ribeye, She-crab soup
Order: The 38oz tomahawk for the table, plus a starter of she-crab soup.
Tip: Live jazz nightly downstairs. Reservations on OpenTable; book the bar for walk-up.
Halls Chophouse ★ 4.5
Halls Chophouse in Charleston has run a prime steakhouse on King Street since 2009. Live jazz nightly. Book on OpenTable; bar seats are walk-in only.
Order: The 38oz tomahawk for the table and the she-crab soup starter.
Tip: Live jazz nightly. Book on OpenTable; bar seats are walk-in only.
Steakhouse in Charlotte
Leluia Hall ★ 4.5
Leluia Hall is the steak-and-seafood room from Jeff Tonidandel and Jamie Brown, opened May 2025 inside a 1915 Dilworth church on Cleveland Avenue.
Signature: Steak, Surf
Order: The dry-aged steak and a whole roasted fish. The format is built around shared centrepieces.
Tip: The bar and lounge take walk-ins; the main dining room is reservation-only. Book on Tock.
Steakhouse in Chicago
Bavette's Bar & Boeuf ★ 4.6
Bavette's Bar & Boeuf in Chicago is the dimly-lit River North steakhouse on Kinzie, French bistro paintings overhead, with a bone-in ribeye that anchors.
Signature: Bone-in ribeye, Hash browns
Order: The bone-in ribeye with hash browns; the lobster gnocchi for non-beef eaters.
Tip: Book at 21:00 on a weeknight if you want the back booths. The earlier seating is mostly business dinners.
Steakhouse in Cincinnati
Jeff Ruby's Precinct ★ 4.6
Jeff Ruby's Precinct on Delta Avenue in Columbia Tusculum is the steakhouse flagship inside a 1901 Cincinnati police station, Ruby's first restaurant.
Signature: Prime ribeye, Tableside Caesar
Jeff Ruby's Precinct ★ 4.6
Jeff Ruby's Precinct on Delta Avenue in Cincinnati's Columbia Tusculum is the steakhouse flagship inside a 1901 police station, Ruby's first restaurant.
Jeff Ruby's Steakhouse ★ 4.5
Jeff Ruby's Steakhouse on Vine Street downtown is Cincinnati's regional steak flagship, with a live piano lounge, dry-aged ribeyes and the signature menu.
Steakhouse in Cleveland
Marble Room Steaks and Raw Bar ★ 4.8
Marble Room on Euclid Avenue in Cleveland sits inside a restored 19th-century National City Bank, the city's most-photographed downtown steakhouse since 2017.
Signature: Prime steaks, Raw bar plateau
Order: A bone-in ribeye plus a half plateau from the raw bar to start.
Tip: Reserve on OpenTable two weeks ahead; the cathedral-vault tables turn slower than the lounge.
Marble Room Steaks and Raw Bar ★ 4.8
Marble Room on Euclid Avenue in a restored 19th-century National City Bank vault since 2017, anchors downtown Cleveland's prime steakhouse tier with USDA.
Fahrenheit ★ 4.6
Fahrenheit at 55 Public Square downtown is Rocco Whalen's two-story wood-fired room since the 2023 move from Tremont, with seasonal pastas and grilled mains.
Steakhouse in Cork
The River Club ★ 3.8
A split-level grill room overlooking the Lee at Parliament Bridge, with a Robata charcoal grill and a riverside terrace that becomes the city's most wanted.
Steakhouse in Denver
Guard and Grace ★ 4.5
Guard and Grace in Denver is Troy Guard's modern downtown steakhouse since 2014, with an in-house dry-ageing program and a Colorado wagyu and bison selection.
Signature: Dry-aged ribeye, Wagyu tasting, Tomahawk
Order: The 28-day dry-aged ribeye or the Snake River Farms wagyu tasting.
Tip: The downstairs lounge runs happy hour 4 to 6 pm with discounted steaks. Book the wine vault for a private steak dinner.
Guard and Grace ★ 4.5
Guard and Grace in Denver is Troy Guard's modern downtown steakhouse since 2014, with an in-house dry-ageing program and a Colorado wagyu and bison selection.
The Buckhorn Exchange ★ 4.3
The Buckhorn Exchange in Denver is the city's oldest steakhouse since 1893, holding Colorado liquor license number one and a game menu that includes elk.
Signature: Elk steak, Rocky Mountain oysters, Bison burger
Order: The elk steak or the buffalo prime rib, both on the menu since opening.
Tip: The dining room is the original 1893 saloon with mounted heads on every wall; second-floor lounge is quieter. Light rail stops 50 feet from the door.
Steakhouse in Detroit
Marrow in the Market ★ 4.6
Marrow in the Market on Riopelle Street is the Eastern Market butcher-and-brasserie concept from Ping Ho's Marrow Hospitality Group. Priced at $$$$.
Signature: Dry-aged steak, Whole animal cuts
Order: Dry-aged steak from the in-house butcher counter and a glass from the deep cellar.
Tip: Includes a butcher bar, City View Lounge and Capital Dining Room. Book through Tock for the dining room.
Marrow in the Market ★ 4.6
Marrow in the Market on Riopelle Street in Eastern Market is a butcher-shop and brasserie concept from Ping Ho's Marrow Hospitality Group in Detroit.
Order: Dry-aged steak from the in-house butcher counter and a glass from the deep cellar.
Tip: Butcher Bar, City View Lounge and Capital Dining Room across one floor. Book through Tock.
Prime + Proper ★ 4.5
Prime + Proper in Capitol Park on Griswold Street serves a modern Detroit steakhouse in a 1912 building. Open since November 2017. Located in Downtown.
Signature: Dry-aged steak, Tableside Caesar
Order: The dry-aged ribeye, hash browns and the tableside Caesar.
Tip: Reservations through Resy; cocktail bar takes walk-ins for the front bar seats.
Steakhouse in Dublin
Featherblade ★ 4.3
Featherblade on Dawson Street in Dublin, the small-plates steakhouse that built its room around the underused featherblade cut, the city's value steak.
Signature: Featherblade steak, Steak frites, Tallow flatbread
Order: Featherblade steak with frites and chimichurri; a side of the tallow flatbread.
Tip: Walk-in seats at the counter run fastest; the back banquette books out Friday and Saturday a week ahead.
Featherblade ★ 4.1
Featherblade is a small-plates steakhouse built around an underused cut of beef, dawson street basement with no menu beyond the featherblade.
Why locals love it: A small-plates steakhouse built around an underused cut of beef, Dawson Street basement with no menu beyond the featherblade.
Tip: Walk-in seats at the counter run fastest; the back banquette books out Friday and Saturday a week ahead online.
Steakhouse in Edinburgh
Hawksmoor Edinburgh ★ 4.5
Hawksmoor's Edinburgh branch on West Register Street in New Town Edinburgh, opened in 2019 inside the former National Bank of Scotland Hall, the steakhouse.
Order: The 800g porterhouse for two from native Scottish beef and the beef-dripping.
Tip: Express menu before 18:30 and after 22:00 runs three courses at £28; the express menu version of the same kitchen.
Steakhouse in Fort Worth
Del Frisco's Double Eagle Steakhouse ★ 4.5
Del Frisco's Double Eagle Steakhouse in Fort Worth occupies a dramatic mahogany-lined downtown space serving USDA prime aged beef and seafood.
Order: Double Eagle bone-in ribeye, cold-water lobster tail, aged prime NY strip.
Tip: The wine list exceeds 1,200 selections. Request an upstairs table for a quieter experience. Valet parking available on Main St.
Wicked Butcher ★ 4.5
Wicked Butcher in Fort Worth is a modern steakhouse inside the Sinclair Hotel on Main St, focused on dry-aged prime beef and seasonal sides.
Order: Dry-aged prime ribeye, bone marrow with toast, duck fat fries.
Tip: The lobby bar opens at 06:30 daily and is a strong spot for pre-dinner cocktails. Valet is available through the hotel.
Wicked Butcher ★ 4.5
Wicked Butcher in Fort Worth is a modern steakhouse inside the Sinclair Hotel on Main St, focused on dry-aged prime beef and seasonal sides.
Order: Dry-aged prime ribeye, bone marrow with toast, duck fat fries.
Tip: The lobby bar opens at 06:30 daily and is a strong spot for pre-dinner cocktails. Valet is available through the hotel.
Steakhouse in Glasgow
The Butchershop Bar & Grill ★ 4.2
The Butchershop Bar and Grill faces Kelvingrove on Sauchiehall Street, Glasgow, a dry-aged steakhouse built on native Scottish beef and a long whisky list.
Order: A shared dry-aged Chateaubriand with bone marrow and triple-cooked chips.
Tip: Ask which cuts have been aged longest that week; the board changes and the older beef is the reason to come.
Steak and Cherry ★ 3.7
Steak and Cherry is a late-night Sauchiehall Street diner in Glasgow, slinging steak-mince burgers, New York pizza and steaks until 04:00 at the weekend.
Try: Steak-mince burgers and New York pizza
Tip: The weekend 04:00 close makes it a reliable refuel after a night in the Sauchiehall Street clubs.
Steakhouse in Greenville
Halls Chophouse Greenville ★ 4.5
Halls Chophouse anchors the West End steakhouse scene with prime cuts, Reedy River views and a Sunday gospel brunch that books out weeks ahead.
Signature: Prime steaks, Sunday gospel brunch, Lump crab cake
Halls Chophouse Greenville ★ 4.5
Halls Chophouse runs prime steaks, seafood and a 600-bottle wine list on South Main. The Sunday gospel brunch is the booking that fills first downtown.
Larkin's ★ 4.4
Larkin's runs dry-aged ribeyes and jumbo lump crab cake at the Camperdown plaza since October 2022, with a 400-selection wine list and special-occasion room.
Signature: Dry-aged ribeye, Jumbo lump crab cake, Larkin's chocolate cake
Steakhouse in Ho Chi Minh City
Stoker Woodfired Grill and Bar ★ 4.3
Stoker is a Michelin-listed three-floor steakhouse in District 1 built around an open wood fire and grass-fed and grain-fed beef dry-aged over 21 days.
Order: A dry-aged steak from the wood fire, plus the bone marrow.
Tip: The ground-floor counter around the open kitchen is the liveliest seat.
Steakhouse in Hong Kong
Beefbar ★ 4.0
Beefbar at Club Lusitano in Central is the Hong Kong branch of the Monaco-born steakhouse group, plating dry aged Wagyu and US prime cuts inside a leather.
Order: Kobe A5 striploin with bone marrow gratin.
Tip: Tartare and the bone in ribeye for two are the room's anchors; share the steak frites.
Steakhouse in Honolulu
Buzz's Original Steak House ★ 4.2
Buzz's Original Steak House in Kailua across the Pali from Honolulu is the surf-shack steakhouse where Barack Obama used to eat the teriyaki sirloin.
Signature: Teriyaki sirloin, Salad bar, Garlic shrimp
Order: Teriyaki sirloin off the kiawe-wood grill with a trip through the salad bar.
Tip: Lanikai Beach is a five-minute walk. Lunch is the move; dinner books up two days out.
Buzz's Original Steak House ★ 4.2
Buzz's Original Steak House in Kailua across the Pali from Honolulu is the surf-shack steakhouse where Obama family Christmases parked at the teriyaki.
Signature: Teriyaki sirloin, Salad bar, Garlic shrimp
Order: Teriyaki sirloin off the kiawe grill, plus a turn through the salad bar.
Tip: Lanikai Beach is a five-minute walk. Lunch is the move; dinner books two days out.
Steakhouse in Houston
Killen's Steakhouse ★ 4.5
Killen's Steakhouse in Pearland (south of Houston) is Ronnie Killen's white-tablecloth room on West Broadway, with a 1,200-bottle wine tower.
Signature: 44-Farms wagyu, Bone-in ribeye
Order: The bone-in ribeye and the 44-Farms wagyu sampler. Order one of the dry-aged cuts off the side menu.
Tip: Reserve four to six weeks ahead for Saturday. The bar serves the full menu and is the easier seat.
Pappas Bros Steakhouse (Downtown) ★ 4.5
Pappas Bros Steakhouse Downtown in Houston is the McKinney Street steakhouse from the Pappas family, with a 4,000-bottle wine list, dry-aged ribeyes.
Signature: Dry-aged bone-in ribeye, Wine cellar selection
Order: A 28-day dry-aged bone-in ribeye and creamed spinach.
Tip: The wine list is the reason. The downtown room is quieter than Westheimer; both serve the same kitchen.
Pappas Bros Steakhouse (Downtown) ★ 4.4
Pappas Bros Steakhouse Downtown is the Houston steakhouse on McKinney Street with a 4,000-bottle James Beard outstanding wine program, dry-aged ribeyes.
Order: 28-day dry-aged bone-in ribeye. Creamed spinach. Ask the sommelier for a glass of older Bordeaux.
Tip: The wine list is unrivalled in the city. The Galleria-area location on Westheimer serves the same menu but with a busier room.
Steakhouse in Indianapolis
St. Elmo Steak House ★ 4.8
St. Elmo Steak House on South Illinois Street has anchored Indianapolis steakhouse dining since 1902. The eye-watering shrimp cocktail is the city's icon.
Signature: Shrimp cocktail, Filet mignon, Tomato juice
Order: Five jumbo shrimp around the eye-watering horseradish cocktail sauce, then the filet mignon.
Tip: Reserve well in advance for race week or convention nights. Coat-and-tie not required but the room rewards it.
St. Elmo Steak House ★ 4.8
St. Elmo Steak House on South Illinois in Indianapolis since 1902. The canonical Hoosier steakhouse with the eye-watering horseradish shrimp cocktail.
Steakhouse in Jackson
CHAR Restaurant ★ 4.2
CHAR Restaurant at Highland Village is Jackson's contemporary steakhouse, with USDA Prime and Choice cuts, a nightly piano bar, and one of the city's most.
Order: Prime filet with Southern sides, or the Sunday jazz brunch platter
Tip: Sunday brunch jazz trio from 10:00 makes this the most entertaining brunch in town.
CHAR Restaurant ★ 4.2
CHAR Restaurant at Highland Village is Jackson's steakhouse, with USDA Prime beef, Southern sides, and a Sunday jazz brunch worth the detour.
Order: Prime bone-in ribeye with double-baked potato, or the blue plate lunch specials
Tip: Blue plate lunch specials Tuesday through Friday are the best deal at this address.
CHAR Restaurant ★ 4.2
CHAR Restaurant is Jackson's upscale steakhouse, with USDA Prime beef, Southern sides, a nightly piano bar, and Sunday jazz brunch at Highland Village.
Order: USDA Prime bone-in ribeye with house-smoked sides, or the Sunday jazz brunch platter
Tip: The piano bar draws a post-dinner crowd; arrive at 21:00 for live entertainment without a dinner booking.
All Jackson restaurants →
Steakhouse in Kansas City
Anton's Taproom ★ 4.4
Anton's Taproom in the Kansas City Crossroads is a butcher shop plus steakhouse with grass-fed beef from regional farms and a long natural-wine list.
Signature: Dry-aged ribeye, Bone marrow, House charcuterie
Order: The dry-aged ribeye with bone marrow, plus the charcuterie board to start.
Tip: The butcher case sells cuts to take home. Reservations via OpenTable; the bar takes walk-ins.
The Capital Grille ★ 4.4
The Capital Grille on Kansas City's Country Club Plaza dry-ages its beef in-house for 18 to 24 days and hand-cuts to order, with a 3,500-bottle wine cellar.
Signature: Dry-aged porterhouse, Lobster mac and cheese, Crab cakes
Order: Dry-aged porterhouse for two with lobster mac and cheese, and a bottle from the cellar.
Tip: Mon to Fri from 11:00, Sat from 11:30, Sun 16:00-21:00. Bar lunch is the easier seat at noon.
The Capital Grille ★ 4.4
The Capital Grille on Kansas City's Country Club Plaza dry-ages its beef in-house for 18 to 24 days and hand-cuts to order, paired with a 3,500-bottle wine.
Tip: The Generous Pour Sunday wine programme is the value. Lunch service runs business-friendly weekdays.
Steakhouse in Las Vegas
Bavette's Steakhouse and Bar ★ 4.6
Bavette's Steakhouse at Park MGM is Brendan Sodikoff's Chicago import since 2017, a dim red-leather room with French flair and timeless steakhouse cuts.
Signature: Bone-in ribeye, Steak frites, Chicago shrimp de jonghe
Order: The bone-in ribeye with bordelaise and a side of duck-fat potatoes.
Tip: The bar serves the full menu and walk-ins are accepted; come early for a counter seat.
SW Steakhouse ★ 4.6
SW Steakhouse at Wynn Las Vegas is Alfred Portale's Strip steakhouse overlooking the Lake of Dreams, a Forbes Five-Star room with prime cuts and the nightly.
Signature: Dry-aged Wagyu, Lobster cocktail, Truffle creamed corn
Order: The dry-aged tomahawk for two; pre-order at booking to time it with the 21:30 Lake of Dreams.
Tip: Patio tables face the Lake of Dreams; the show runs every half hour from dusk until 23:30.
SW Steakhouse ★ 4.6
SW Steakhouse at Wynn Las Vegas in Nevada is Alfred Portale's Forbes Five-Star steakhouse overlooking the Lake of Dreams, dry-aged prime cuts and patio.
Tip: Patio tables face the Lake of Dreams; the show runs every half hour from dusk until 23:30.
Steakhouse in Lima
Osso Carniceria y Salumeria ★ 4.7
Osso Carniceria at Calle Tahiti 175 in La Molina is chef-butcher Renzo Garibaldi's flagship in Lima, an all-meat tasting house ageing cuts up to 300 days.
Signature: Aged beef tasting menu, Beef tartare, Charcuterie board
Order: The aged beef tasting menu and a charcuterie plate, with a Malbec or Bordeaux from the list.
Tip: The Sunday lunch shorter menu is the cheaper entry; the butcher counter sells aged cuts to take away.
Steakhouse in Lisbon
Cafe de Sao Bento ★ 4.8
Cafe de Sao Bento in Lisbon's Lapa: a 40-year-old steakhouse named after the parliament next door, garlic-mustard sirloin and dark wood booths.
Signature: Steak Cafe de Sao Bento, Prego no prato
Order: Bife a Cafe de Sao Bento, garlic-mustard sauce, served with shoestring chips.
O Talho ★ 4.4
O Talho in Lisbon's Sao Sebastiao: Kiko Martins's steakhouse you enter through a butcher counter, dry-aged Portuguese beef, Mirandesa breed.
Signature: Dry-aged ribeye, Mirandesa tartare
Order: The Mirandesa ribeye on the bone, sliced at the table.
Steakhouse in London
Blacklock Soho ★ 4.8
Gordon Ker's basement chophouse on Great Windmill Street in Soho London, opened 2015, runs charcoal-grilled chops in a 1850s-era basement room.
Signature: Lamb chops, Pre-theatre skinny chops
Order: The all-in chops board with beef, lamb and pork, plus the bone-marrow gravy.
Tip: Sunday roast is £20 and books two weeks ahead through Resy. Pre-theatre chops at 17:00 walks in for half-price.
Steakhouse in Louisville
Le Moo ★ 4.4
Le Moo in Louisville runs Lexington Road's theatrical steakhouse: a black-walled dining room, dry-aged cuts and a caviar service that arrives on a silver.
Signature: Dry-aged steaks, Caviar service
Order: A bone-in ribeye and the caviar service to start.
Tip: Reserve on OpenTable for the dining room. The bar pours a sharp bourbon list with the full menu.
Le Moo ★ 4.4
Le Moo on Lexington Road in Louisville cooks dry-aged steaks and runs a caviar service in a black-walled dining room, the city's theatrical steakhouse.
Pat's Steakhouse ★ 4.3
Pat's Steakhouse on Brownsboro Road in Louisville has cooked hand-cut steaks for decades, the family-run room locals book for an anniversary on a quiet.
Signature: Hand-cut steaks, House sides
Order: A bone-in ribeye and the house creamed spinach.
Tip: Closed Sundays. Book on OpenTable for the dining room; the bar runs first-come.
Steakhouse in Madison
Tornado Steak House ★ 4.6
Tornado Steak House on South Hamilton, a block off Capitol Square, runs Madison's traditional supper club tier with steaks and the weekly Friday fish fry.
Signature: Bone-in ribeye, Friday fish fry
Order: A bone-in ribeye and a brandy Old Fashioned at the bar before sitting.
Tip: Reserve on OpenTable a week ahead for Friday fish fry; the bar pours faster than the dining room turns.
Tornado Steak House Wisconsin Old Fashioned ★ 4.6
Tornado Steak House on South Hamilton in Madison opens its bar at 17:00 and pours a Wisconsin brandy Old Fashioned locals consider the city's standard.
Why locals love it: The South Hamilton supper club's bar opens at 17:00 and pours a Wisconsin brandy Old Fashioned that locals consider the city's standard.
Tip: Bar opens at 17:00; reserve a 20:00 table on OpenTable and arrive an hour early to sit at the bar for the cocktail.
Tornado Steak House ★ 4.3
Tornado Steak House on South Hamilton, Madison's traditional supper club tier a block off Capitol Square, runs aged steaks and the Friday fish fry every week.
Steakhouse in Manchester
Hawksmoor Manchester ★ 4.7
Manchester branch of Will Beckett and Huw Gott's London steakhouse. Native-breed British beef dry-aged in cellar; weekday Steak and Sides at nineteen.
Signature: 35-day dry-aged rump, Lobster mac and cheese
Order: The 35-day dry-aged rump with bone-marrow gravy and triple-cooked chips.
Tip: The £19 Steak and Sides lunch runs weekdays 12:00-17:30; book ahead.
Hawksmoor ★ 4.6
Manchester branch of the British steakhouse chain on Deansgate, kitchen until 23:30 daily. Native-breed dry-aged beef, late dinners with bone-marrow gravy.
Try: 35-day dry-aged rump
Tender Cow at Mackie Mayor ★ 4.3
Native-breed beef counter inside Mackie Mayor. Dry-aged rump and a smashburger built around the same beef; the burger queue is the long one.
Signature: Rump steak, Smashburger
Order: The smashburger double; rump and chips if you want a fork plate.
Tip: Sit at the long table by the kitchen; the burger is faster from the bar.
Steakhouse in Memphis
Folk's Folly Prime Steak House ★ 4.5
Folk's Folly is Memphis's original prime steakhouse on South Mendenhall since 1977, with USDA prime cuts, white tablecloths and a piano bar in the back.
Order: Filet mignon with the prime ribeye to share at the table.
Tip: The piano bar is the relaxed seat; the main dining room is jacket-friendly. Open seven nights for dinner.
Char Restaurant ★ 4.3
Char Restaurant in East Memphis on Highland Street runs USDA prime steaks, crab cakes and a piano bar in a polished modern Southern steakhouse format.
Signature: Prime steaks, Crab cakes
Order: Char's prime filet with the crab cake starter.
Tip: Saturday and Sunday brunch from 10:30; the piano bar starts at 18:30 most weekday nights.
The Capital Grille ★ 4.3
The Capital Grille's East Memphis Poplar Avenue dining room dry-ages prime steaks 18 to 24 days and hand-cuts them. A reliable Memphis steakhouse choice.
Order: Bone-in dry-aged ribeye with the lobster mac.
Tip: Reserve on OpenTable; the bar takes walk-ins and runs a full menu.
Steakhouse in Miami
Cote Miami 1 ★ ★ 4.7
Cote Miami in Miami's Design District is Simon Kim's Michelin-starred Korean steakhouse on NE 2nd Avenue, the smoke-and-fire Butcher's Feast room since 2021.
Order: The Butcher's Feast tasting; four cuts of USDA Prime and American Wagyu with banchan and stews.
Tip: Book the steak omakase counter for fish and dry-aged service before the table grills come out.
Steakhouse in Milwaukee
Mr. B's, A Bartolotta Steakhouse ★ 4.6
Mr. B's, the Bartolotta Group steakhouse on West Capitol Drive in Brookfield, runs USDA Prime cuts over hardwood and a long Burgundy list since 1993.
Carnevor Steakhouse ★ 4.5
Carnevor on North Milwaukee Street is a modern downtown steakhouse serving dry-aged Allen Brothers cuts and Japanese Wagyu, with a cocktail bar at the front.
Signature: Dry-aged ribeye, Wagyu tasting
Order: Dry-aged ribeye for two and creamed spinach; a brandy Old Fashioned at the bar before sitting down to dinner.
Tip: Bar runs late on weekends; reservations on OpenTable a week out for the dining room.
Rare Steakhouse ★ 4.4
Rare Steakhouse on Old World Third Street is a modern downtown steakhouse with dry-aged USDA Prime, Japanese A5 Wagyu and a glass-fronted wine cellar.
Steakhouse in Montreal
Grinder ★ 4.2
Grinder is a lively Griffintown steakhouse and wine bar in Montreal, plating aged cuts, tartare and seafood towers with an ambitious cellar on Rue Notre-Dame.
Order: A shared cote de boeuf or the beef tartare to start.
Tip: It leans loud and celebratory; the shareable big cuts and the wine list are the reason to come.
Steakhouse in Nashville
Kayne Prime ★ 4.0
Strategic Hospitality's Gulch steakhouse in Nashville cuts dry-aged beef tableside, runs a deep American wine list in a slick warehouse-converted dining room.
Order: 32oz dry-aged ribeye for two; cotton candy foie gras as the starter.
Tip: The bar runs walk-in service with a $25 burger that pairs with the same wine list at half the spend.
Steakhouse in New York City
COTE 1 ★ ★ 4.5
Simon Kim's Flatiron Korean steakhouse holds one Michelin star for tableside grilling in New York City. Led by chef David Shim. Book 3 weeks ahead.
Peter Luger Steak House ★ 4.4
Peter Luger has dry-aged porterhouse on Broadway in Williamsburg, New York City since 1887. Cash or house card only, no reservations after 17:00 for walk-ins.
Signature: Porterhouse for two, Bacon, extra thick
Order: Porterhouse for two, sliced and sauced at the table.
Tip: Book at least four weeks ahead for dinner. Lunch is the easier seat and the same meat.
Steakhouse in Oklahoma City
Cattlemen's Steakhouse ★ 4.5
Cattlemen's Steakhouse in Stockyards City Oklahoma City has served USDA prime beef and cowboy breakfasts to ranchers and visitors since 1910.
Cattlemen's Steakhouse ★ 4.5
Cattlemen's Steakhouse in Stockyards City Oklahoma City has served USDA prime beef and cowboy breakfasts to ranchers and visitors since 1910.
Cattlemen's Steakhouse ★ 4.5
Cattlemen's Steakhouse in Stockyards City Oklahoma City has served USDA prime beef and cowboy breakfasts to ranchers and visitors since 1910.
See all 7 steakhouse rooms in Oklahoma City →
Steakhouse in Omaha
Cascio's Steakhouse ★ 4.2
Cascio's has anchored South 10th Street in Little Bohemia since 1946, with Italian-style steakhouse cooking in a room that has barely changed since it opened.
Signature: Italian-style steaks, House vinaigrette salad
Order: Italian-dressed salad: the house Polish vinaigrette, a recipe regulars drive to South 10th Street to taste.
Cascio's Steakhouse ★ 4.2
Cascio's has served Italian-style steaks in Little Bohemia since 1946, with a house Polish vinaigrette salad that regulars insist on ordering.
Order: Italian-dressed salad then the bone-in rib-eye: the combination unchanged since the family opened in 1946.
All Omaha restaurants →
Steakhouse in Orlando
Christner's Prime Steak and Lobster ★ 4.7
Christner's Prime Steak and Lobster on Lee Road is the family-run independent steakhouse with USDA Prime cuts and a Wine Spectator award wine list.
Signature: Dry-aged ribeye, Maine lobster tail
Capa ★ 4.6
Capa at the Four Seasons Resort Orlando is a seventeenth-floor Spanish steakhouse with charcoal-grilled cuts, paella and rooftop fireworks views.
Christner's Prime Steak and Lobster ★ 4.6
Christner's Prime Steak and Lobster is a steakhouse room in Icon Park. Book the chef's counter for a view of the dry-aged ribeyes hitting the grill.
Why locals love it: A family-run independent steakhouse on Lee Road since 1993, with USDA Prime cuts and a Wine Spectator-award wine list nobody talks about.
Tip: Book the chef's counter for a view of the dry-aged ribeyes hitting the grill.
Steakhouse in Phoenix
Steak 44 ★ 4.5
Steak 44 on North 44th Street is the Mastro brothers' modern Phoenix steakhouse, a high-energy room of prime cuts, raw-bar seafood and a deep wine list.
Signature: Prime steaks, Fresh seafood, Tableside service
Order: A dry-aged prime cut and a tower from the raw bar to start.
Tip: The bar fills early and loud; book the dining room for a quieter night, valet only at peak.
Steakhouse in Porto
MUU Steakhouse ★ 4.3
MUU Steakhouse on Rua do Almada in Porto serves dry-aged Portuguese and international cuts from a glass maturation room, with a kilo-cut to share.
Signature: Maturated tomahawk, Iberian secreto
Order: The maturated tomahawk to share, with the smoked-potato gratin.
Tip: Dinner only, 18:00 to midnight. Bring an appetite; portions are sized for two.
Steakhouse in Poznań
Whiskey in the Jar ★ 4.1
Whiskey in the Jar on Stary Rynek 100, Poznań is the city's serious steakhouse, with dry-aged Polish beef, a rock-and-roll dining room and a wall of Jim Beam.
Signature: Steki, Burgery, Żeberka grillowane
Order: A 300g ribeye with the house bone-marrow butter.
Tip: The second-floor JARy cocktails come in mason jars; a 'JAR' on the menu is a long drink for two, not a steak.
Steakhouse in Prague
Cestr ★ 4.4
Cestr is Ambiente's Czech-cattle steakhouse near the National Museum, serving cuts off the Czech pied breed alongside tank Pilsner and roast bone marrow.
Signature: Czech pied steak, Tank Pilsner Urquell
Order: The hanger steak; the tartare prepared tableside.
Cestr ★ 4.4
Cestr is Ambiente's Czech-cattle steakhouse near the National Museum, serving cuts off the Czech pied breed alongside tank Pilsner and roast bone marrow.
Signature: Czech pied steak, Tank Pilsner
Order: Hanger steak; the tartare tableside.
Steakhouse in Rotterdam
Loetje Rotterdam ★ 4.1
The Rotterdam outpost of Amsterdam's legendary steak house, serving straightforward dry-aged Dutch beef with no frills in a busy dining room next.
Order: House steak, cooked medium-rare at the table.
Tip: Book the terrace for lunch on a sunny day; the Markthal is visible from your seat.
Steakhouse in San Antonio
Bohanan's Prime Steaks and Seafood ★ 4.5
Bohanan's is downtown's defining steakhouse, an upstairs white-tablecloth room from chef-owner Mark Bohanan serving prime steaks and Gulf seafood.
Tip: The downstairs bar runs a more casual menu and a strong cocktail. Upstairs is the white-tablecloth steakhouse proper.
18 Oaks ★ 4.1
18 Oaks is the steakhouse inside the JW Marriott Hill Country Resort north of the city, serving prime cuts and Gulf seafood with views over the golf course.
Tip: It is a long drive north, so make a night of the resort. Prime cuts and the wine list are the reasons to go.
Steakhouse in San Diego
Born and Raised ★ 4.7
Born and Raised in San Diego is Consortium Holdings' Art Deco steakhouse on India Street in Little Italy, with tableside Caesars, a martini cart.
Signature: Tableside Caesar, Dry-aged ribeye, Tableside martini cart
Order: The 35-day dry-aged ribeye for two, plus the tableside Caesar built at the table.
Tip: Book the rooftop for Pacific sunsets; the martini cart only runs the main dining room downstairs.
Cowboy Star ★ 4.5
Cowboy Star in San Diego is the East Village steakhouse and butcher shop on 10th Avenue, with an in-house dry-aging programme, an oyster bar and one.
Signature: Dry-aged ribeye, Wagyu burger, Wagyu tartare
Order: The dry-aged bone-in ribeye for two; the Wagyu burger at lunch.
Tip: The butcher shop sells the same cuts at retail; if the menu is booked, buy and cook at home.
Born and Raised ★ 4.4
Born and Raised in San Diego is Consortium Holdings' Art Deco steakhouse on India Street in Little Italy, with tableside Caesars, a martini cart.
Order: The 35-day dry-aged ribeye for two; the tableside Caesar with white anchovies.
Tip: Book the rooftop for Pacific sunsets; the martini cart only runs the main dining room downstairs.
Steakhouse in Split
Bajamonti ★ 4.2
Bajamonti on Split's Prokurative arcades runs a midnight closing year-round, with a late grill and pizza service through to lights-out at 24:00.
Try: Dry-aged steak, wood-fired pizza
Order: Dry-aged ribeye with house ajvar.
Tip: Last pizza orders around 23:15; the steakhouse takes orders until 23:00.
Steakhouse in St. Louis
Annie Gunn's ★ 4.4
Chef Lou Rook's Chesterfield mainstay works as both a serious steakhouse and a market-driven kitchen, with a Wine Spectator award-winning cellar for years.
Tip: It is a drive west of the city but worth it for the wine; reserve a window table. The attached Smokehouse Market sells the meats.
Wright's Tavern ★ 4.3
Zoe Robinson's Clayton steakhouse plates dry-aged beef and polished seasonal cooking in a handsome Wydown room. The western-suburb special-occasion table.
Tip: Reserve on Resy and ask which steak the kitchen is proudest of that week. The bar pours a serious martini.
801 Chophouse ★ 4.2
801 Chophouse plates USDA Prime beef, Wagyu and jet-fresh seafood in a clubby Clayton room with a Wine Spectator-awarded list. The expense-account steakhouse.
Tip: Reserve through OpenTable; the bone-in cuts and the seafood tower are the splurges. Jacket-optional but the room is dressy.
Steakhouse in Sydney
The Grill at The International ★ 4.6
Two-hat steakhouse and modern Australian grill on O'Connell Street, Sydney CBD. Dry-aged beef, large-format roasts, an old-school grand-dining room.
Signature: Dry-aged ribeye, Lobster thermidor, Steak tartare
Bistecca ★ 4.5
Bistecca is florentine-style steak house hidden under glasshouse on spring street, sydney cbd. bistecca alla fiorentina by the kilo, no menu posted online.
Why locals love it: Florentine-style steak house hidden under Glasshouse on Spring Street, Sydney CBD. Bistecca alla Fiorentina by the kilo, no menu posted online.
Tip: Bookings open one month ahead; ask for the Florentine carved tableside.
Eleven Barrack ★ 4.2
Two-hat steak and seafood room on Barrack Street, Sydney CBD. Bone-in steaks, fresh oysters, a polished room that landed two hats in the 2026 Good Food Guide.
Signature: Bone-in ribeye, Smoked oysters, Beef Wellington
Steakhouse in Tallinn
Pull ★ 4.3
Pull on Rotermanni is a Michelin-listed steakhouse inside a 19th-century grain elevator in the Rotermann Quarter,run by grill masters Enn Tobreluts.
Signature: Charcoal-grilled steak, Smokehouse plates
Order: The grilled steak from the charcoal pit; the kitchen also smokes its own short rib and brisket.
Tip: Sister room of Härg with shared ownership and similar grill discipline. Closed Sundays.
Pull ★ 4.2
Pull on Rotermanni inside a 19th-century grain elevator is a Michelin-listed steakhouse run by grill masters Enn Tobreluts,Hanno Kuul and Andres Tuule.
Signature: Charcoal-grilled steak, Smoked brisket
Order: Pull steak with the marrowbone side; the kitchen smokes its own brisket and pulled pork.
Tip: Closed Sundays. The grain-elevator interior is the room's draw alongside the grill.
Steakhouse in Tampa
Bern's Steak House ★ 4.9
Bern's Steak House in Tampa's Hyde Park has dry-aged beef in house since 1956 and pours from the largest restaurant wine cellar in the world.
Signature: Dry-aged Delmonico, Chateaubriand for two, Caviar service
Order: Dry-aged Delmonico medium rare with French onion soup and a tour of the kitchen and wine cellar after dinner.
Tip: Every table gets a kitchen tour and an upstairs dessert-room cubby; book the dessert room as a separate reservation if Bern's is full.
Bern's Steak House ★ 4.9
Bern's Steak House in Hyde Park is the 1956 dry-aged steakhouse running the largest restaurant wine cellar in the world: 500,000 bottles, 6,500 labels.
Steakhouse in Tucson
Charro Steak Del Rey ★ 4.6
Charro Steak Del Rey on East Broadway in Tucson is the El Charro family's mesquite-grilled steakhouse, with carne asada and a Sonoran wine list.
Charro Steak Del Rey ★ 4.5
Charro Steak Del Rey on East Broadway in Tucson is the El Charro family's downtown steakhouse, with mesquite-grilled steaks and a deep tequila list.
Signature: Mesquite-grilled ribeye, Carne asada
Steakhouse in Tulsa
Polo Grill ★ 4.5
Open since 1983 at Utica Square, Polo Grill holds DiRoNA and AAA Four Diamond recognition alongside a Wine Spectator Award of Excellence list covering 1,478 vintages.
Signature: USDA Prime steaks, Lobster bisque, Crab cakes
PRHYME Downtown Steakhouse ★ 4.5
Part of Justin Thompson's restaurant group, PRHYME sits in the Tulsa Arts District and focuses on USDA Prime beef finished with a thyme-infused butter baste.
Signature: USDA Prime cuts, Thyme-infused butter baste
PRHYME Downtown Steakhouse ★ 4.2
Downtown Tulsa's upscale steakhouse in a polished Art Deco-inflected room, serving dry-aged cuts alongside an expansive wine program and craft cocktails.
All Tulsa restaurants →
Steakhouse in Warsaw
Butchery & Wine ★ 4.4
Butchery & Wine in Warsaw was the first proper dry-ageing steakhouse in Poland when it opened in 2010. Located in Srodmiescie. Priced at $$$$.
Signature: 28-day dry-aged ribeye, 90-day matured ribeye
Order: The 90-day matured ribeye with a Polish-aged-beef tartare to start.
Tip: Sundays closed. Lunch is the cheaper window for the dry-aged cuts.
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