23 editor-picked steakhouse restaurants across 15 cities.
A guide to steakhouse restaurants worth a trip, by city. We list operators, signature dishes, and the rooms locals book first.
Bones steakhouse in Buckhead, Atlanta opened 1979 and remains the city's classic white-tablecloth chophouse, with dry-aged steaks and Wine Spectator Grand Award wine list.
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.
Ford Fry's West Midtown steakhouse in Atlanta opened 2017 and is a Michelin Bib Gourmand pick. Pre-war Paris referenced in the room, dry-aged beef on the menu.
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 steakhouse in Buckhead, Atlanta opened 1979 and remains the city's classic white-tablecloth chophouse with Wine Spectator Grand Award wine list and dry-aged beef.
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.
Ford Fry's West Midtown steakhouse in Atlanta opened 2017 and is a Michelin Bib Gourmand pick. Pre-war Paris referenced in the room, dry-aged beef on the menu.
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.
Jamie Mammano's modern steakhouse inside the XV Beacon Hotel has anchored Beacon Hill in Boston since 2007. Dry-aged Black Angus, raw bar, a 1,200-bottle wine cellar.
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.
Halls Chophouse in Charleston has run the city's premier steakhouse on King Street since 2009. The Hall family's hospitality plus prime ribeyes built a national reputation.
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 in Charleston has run a prime steakhouse on King Street since 2009. The Hall family's hospitality and prime ribeyes built the city's premier steak room.
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.
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; pair with the truffle creamed corn and the wedge salad.
Tip: The downstairs lounge runs happy hour 4 to 6 pm with discounted steaks. Book the wine vault for a private steak dinner.
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.
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 fries.
Tip: Express menu before 18:30 and after 22:00 runs three courses at GBP 28; the express menu version of the same kitchen.
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, 44-Farms wagyu and a bone-in ribeye.
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 in Houston is the McKinney Street steakhouse from the Pappas family, with a 4,000-bottle wine list, dry-aged ribeyes and a James Beard outstanding wine program.
Signature: Dry-aged bone-in ribeye, Wine cellar selection
Order: A 28-day dry-aged bone-in ribeye and creamed spinach. Ask the sommelier for one of the older Bordeaux by the glass.
Tip: The wine list is the reason. The downtown room is quieter than Westheimer; both serve the same kitchen.
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 water show.
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.
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.
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.
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.
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.
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 jar cocktails behind the bar.
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.
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 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.
Born and Raised in San Diego is Consortium Holdings' Art Deco steakhouse on India Street in Little Italy, with tableside Caesars, a martini cart and a rooftop terrace.
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 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 the city's deepest American Wagyu list.
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.
Butchery & Wine in Warsaw was the first proper dry-ageing steakhouse in Poland when it opened in 2010. Glass-fronted ageing fridges, a 500C Bertha oven, and a Polish sommelier-champion wine list.
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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