Lisbon
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Lisbon: Food and Wine Small Group Walking Tour
Savor the flavors of Portuguese cuisine on a guided foodie walking tour of Lisbon. With your culinary guide, discover the finest food and wine with...
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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.
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Top picks
The best-scored steakhouse place in each of 12 cities.
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.
OrderDry-aged Delmonico medium rare with French onion soup and a tour of the kitchen and wine cellar after dinner.
TipEvery table gets a kitchen tour and an upstairs dessert-room cubby; book the dessert room as a separate reservation if Bern's is full.
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.
OrderA bone-in ribeye plus a half plateau from the raw bar to start.
TipReserve on OpenTable two weeks ahead; the cathedral-vault tables turn slower than the lounge.
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.
OrderFive jumbo shrimp around the eye-watering horseradish cocktail sauce, then the filet mignon.
TipReserve well in advance for race week or convention nights. Coat-and-tie not required but the room rewards it.
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.
OrderBife a Cafe de Sao Bento, garlic-mustard sauce, served with shoestring chips.
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.
OrderThe all-in chops board with beef, lamb and pork, plus the bone-marrow gravy.
TipSunday roast is £20 and books two weeks ahead through Resy. Pre-theatre chops at 17:00 walks in for half-price.
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.
SignatureDry-aged ribeye, Maine lobster tail
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.
OrderThe 35-day dry-aged ribeye for two, plus the tableside Caesar built at the table.
TipBook the rooftop for Pacific sunsets; the martini cart only runs the main dining room downstairs.
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.
OrderThe 35-day dry-aged rump with bone-marrow gravy and triple-cooked chips.
TipThe £19 Steak and Sides lunch runs weekdays 12:00-17:30; book ahead.
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.
OrderThe aged beef tasting menu and a charcuterie plate, with a Malbec or Bordeaux from the list.
TipThe Sunday lunch shorter menu is the cheaper entry; the butcher counter sells aged cuts to take away.
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.
OrderThe Butcher's Feast tasting; four cuts of USDA Prime and American Wagyu with banchan and stews.
Book3 weeks ahead
TipBook the steak omakase counter for fish and dry-aged service before the table grills come out.
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.
OrderThe bone-in ribeye with bordelaise and a side of duck-fat potatoes.
TipThe bar serves the full menu and walk-ins are accepted; come early for a counter seat.
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.
OrderThe dry-aged bone-in ribeye, with the Lobster Savannah as the seafood add.
TipDress code: jackets preferred. Mondays through Saturdays; closed Sundays. Reservations a week ahead on OpenTable.
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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.
OrderDry-aged Delmonico medium rare with French onion soup and a tour of the kitchen and wine cellar after dinner.
TipEvery table gets a kitchen tour and an upstairs dessert-room cubby; book the dessert room as a separate reservation if Bern's is full.
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.
OrderA bone-in ribeye plus a half plateau from the raw bar to start.
TipReserve on OpenTable two weeks ahead; the cathedral-vault tables turn slower than the lounge.
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.
OrderFive jumbo shrimp around the eye-watering horseradish cocktail sauce, then the filet mignon.
TipReserve well in advance for race week or convention nights. Coat-and-tie not required but the room rewards it.
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.
OrderBife a Cafe de Sao Bento, garlic-mustard sauce, served with shoestring chips.
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.
OrderThe all-in chops board with beef, lamb and pork, plus the bone-marrow gravy.
TipSunday roast is £20 and books two weeks ahead through Resy. Pre-theatre chops at 17:00 walks in for half-price.
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.
SignatureDry-aged ribeye, Maine lobster tail
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.
OrderThe 35-day dry-aged ribeye for two, plus the tableside Caesar built at the table.
TipBook the rooftop for Pacific sunsets; the martini cart only runs the main dining room downstairs.
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.
OrderThe 35-day dry-aged rump with bone-marrow gravy and triple-cooked chips.
TipThe £19 Steak and Sides lunch runs weekdays 12:00-17:30; book ahead.
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.
OrderThe aged beef tasting menu and a charcuterie plate, with a Malbec or Bordeaux from the list.
TipThe Sunday lunch shorter menu is the cheaper entry; the butcher counter sells aged cuts to take away.
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.
OrderThe Butcher's Feast tasting; four cuts of USDA Prime and American Wagyu with banchan and stews.
Book3 weeks ahead
TipBook the steak omakase counter for fish and dry-aged service before the table grills come out.
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.
Book2 weeks ahead
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.
OrderThe bone-in ribeye with bordelaise and a side of duck-fat potatoes.
TipThe 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.
OrderThe dry-aged tomahawk for two; pre-order at booking to time it with the 21:30 Lake of Dreams.
TipPatio tables face the Lake of Dreams; the show runs every half hour from dusk until 23:30.
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.
Book2 weeks ahead
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.
OrderThe dry-aged bone-in ribeye, with the Lobster Savannah as the seafood add.
TipDress code: jackets preferred. Mondays through Saturdays; closed Sundays. Reservations a week ahead on OpenTable.
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.
SignaturePrime ribeye, Tableside Caesar
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 $$$$.
OrderDry-aged steak from the in-house butcher counter and a glass from the deep cellar.
TipIncludes a butcher bar, City View Lounge and Capital Dining Room. Book through Tock for the dining room.
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.
Book1 week ahead
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.
OrderA bone-in ribeye and a brandy Old Fashioned at the bar before sitting.
TipReserve 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 goThe South Hamilton supper club's bar opens at 17:00 and pours a Wisconsin brandy Old Fashioned that locals consider the city's standard.
TipBar opens at 17:00; reserve a 20:00 table on OpenTable and arrive an hour early to sit at the bar for the cocktail.
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.
Try35-day dry-aged rump
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.
SignatureDry-aged ribeye, Lobster thermidor, Steak tartare
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.
Book1-2 weeks ahead
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.
Book1 week ahead
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.
OrderThe bone-in ribeye with hash browns; the lobster gnocchi for non-beef eaters.
TipBook at 21:00 on a weeknight if you want the back booths. The earlier seating is mostly business dinners.
Malone's ★ 4.5
Malone's cuts USDA Prime steaks at its original Lansdowne room, the Lexington-born steakhouse that grew into the Bluegrass Hospitality Group's flagship.
TipLexington Legend cut portions run big; the Hamburg and Palomar rooms take pressure off weekend waits.
Jeff Ruby's Steakhouse ★ 4.5
Jeff Ruby's Steakhouse brings the Cincinnati group's USDA Prime programme and live entertainment to West Vine Street, Lexington's flashiest big-night room.
TipThe macaroni and cheese Food Network singled out is worth the add-on; Friday service starts at 16:00.
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.
OrderDouble Eagle bone-in ribeye, cold-water lobster tail, aged prime NY strip.
TipThe 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.
OrderDry-aged prime ribeye, bone marrow with toast, duck fat fries.
TipThe lobby bar opens at 06:30 daily and is a strong spot for pre-dinner cocktails. Valet is available through the hotel.
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.
Red the Steakhouse ★ 4.5
Red the Steakhouse on Prospect Avenue downtown, the second-floor dining room since 2007, runs USDA Prime steaks and the tableside Caesar service.
OrderBone-in ribeye and the tableside Caesar prepared in front of you.
TipReserve on OpenTable for 19:00 weeknights; weekends require two weeks notice. Pinecrest branch closed February 2026.
The Still Whiskey Steaks ★ 4.5
The Still Whiskey Steaks pours over 100 whiskies with elk steak and risotto on North College Avenue in Fort Collins, log-cabin room, flannel-clad staff.
OrderElk steak with a Colorado whiskey alongside
TipDine-in only and the phones go unanswered by design; book on Resy. Over 50 of the whiskies are Colorado-made.
The Cache at Ginger and Baker ★ 4.5
The Cache at Ginger and Baker is the steak room in Fort Collins' restored Feed and Grain building on Linden Street, above the pie counter and market.
OrderA steak, then pie from the bakery counter downstairs
TipWine-pairing dinners land on the events calendar most months; the Revana Estate dinner is typical of the programme.
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.
OrderThe bone-in ribeye and the 44-Farms wagyu sampler. Order one of the dry-aged cuts off the side menu.
TipReserve 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.
OrderA 28-day dry-aged bone-in ribeye and creamed spinach.
TipThe wine list is the reason. The downtown room is quieter than Westheimer; both serve the same kitchen.
Carversteak ★ 4.5
Carversteak at Resorts World in Las Vegas is the Sage Restaurant Group's modern steakhouse since 2021, a triple-height dining room with prime steaks.
Book1 week ahead
TipDaily 17:00-18:30 happy hour at the bar runs sliders and martinis at a lower spend; the dining room opens at 17:30.
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.
OrderThe dry-aged ribeye, pommes Anna and a Martini.
TipThe lounge takes walk-ins with the full menu. Reservations on Resy; weekend bookings fill ten days out.
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.
OrderThe dry-aged ribeye on the bone, with the tableside Caesar to start.
TipJosephine House next door, by the same operators, is the no-booking sibling for a more casual lunch.
Bridgeman's Chophouse ★ 4.5
Bridgeman's Chophouse serves USDA Prime steaks and seafood towers inside Chattanooga's historic Read House hotel, named for a 47-year hotel service legend.
OrderCenter cut filet with the lobster bisque to start.
TipNamed for Peter 'Rabbit' Bridgeman, who served the Read House for 47 years. Nightly from 17:00; reserve for weekends.
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.
Book1 to 2 weeks ahead
Carlo and Johnny ★ 4.5
Carlo and Johnny on Montgomery Road in Cincinnati's Montgomery suburb is Jeff Ruby's clubby steakhouse with a live jazz bar and dry-aged beef program.
Book1 to 2 weeks ahead
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.
OrderThe dry-aged ribeye, hash browns and the tableside Caesar.
TipReservations through Resy; cocktail bar takes walk-ins for the front bar seats.
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.
SignaturePrime steaks, Sunday gospel brunch, Lump crab cake
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.
OrderDry-aged ribeye for two and creamed spinach; a brandy Old Fashioned at the bar before sitting down to dinner.
TipBar runs late on weekends; reservations on OpenTable a week out for the dining room.
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.
OrderThe dry-aged bone-in ribeye for two; the Wagyu burger at lunch.
TipThe butcher shop sells the same cuts at retail; if the menu is booked, buy and cook at home.
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.
OrderThe 28-day dry-aged ribeye or the Snake River Farms wagyu tasting.
TipThe downstairs lounge runs happy hour 4 to 6 pm with discounted steaks. Book the wine vault for a private steak dinner.
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.
OrderFilet mignon with the prime ribeye to share at the table.
Book1 week ahead
TipThe piano bar is the relaxed seat; the main dining room is jacket-friendly. Open seven nights for dinner.
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 goFlorentine-style steak house hidden under Glasshouse on Spring Street, Sydney CBD. Bistecca alla Fiorentina by the kilo, no menu posted online.
TipBookings open one month ahead; ask for the Florentine carved tableside.
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 wine list.
SignatureUSDA 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.
SignatureUSDA Prime cuts, Thyme-infused butter baste
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.
Order60-day dry-aged ribeye; the bone-marrow starter.
Book1 week ahead
TipThe Sunday brunch is a separate booking class; book Thursday or earlier.
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 $$$$. At 434 King St.
OrderThe 38oz tomahawk for the table, plus a starter of she-crab soup.
TipLive jazz nightly downstairs. Reservations on OpenTable; book the bar for walk-up.
COTE 1 ★ ★ 4.5
Simon Kim's Flatiron Korean steakhouse holds one Michelin star for tableside grilling in New York City. Led by chef David Shim. Book 3 weeks ahead.
Book3 weeks ahead
Bohanan's Prime Steaks and Seafood ★ 4.5
Bohanan's is downtown's defining steakhouse, an upstairs white-tablecloth room from chef-owner Mark Bohanan serving prime steaks and Gulf seafood.
BookBook on OpenTable ahead
TipThe downstairs bar runs a more casual menu and a strong cocktail. Upstairs is the white-tablecloth steakhouse proper.
Ox + Anchor ★ 4.5
Ox + Anchor is the modern steakhouse inside Hotel San Luis Obispo, plating dry-aged beef and coastal seafood five nights a week beside the Palm Theatre.
OrderA dry-aged cut with a bottle of Edna Valley Pinot Noir.
Book1-2 weeks for weekend tables ahead
TipReservations run through Resy; Wednesday is the easiest night for a bar seat.
Mooo Beacon Hill ★ 4.5
Jamie Mammano's modern steakhouse inside the XV Beacon Hotel has anchored Beacon Hill in Boston since 2007. Priced at $$$$. At 15 Beacon St.
OrderThe 28-day dry-aged ribeye, medium rare, with bone marrow.
TipLunch is the under-the-radar seat. Pre-theatre menu at 17:30 prices the steak below the dinner card.
Harry's ★ 4.5
Harry's Prime Steakhouse & Raw Bar on Boulevard Kukulcán km 14.2 in Cancún serves USDA Prime, Black Onyx and Kobe cuts beside Nichupté Lagoon.
OrderA Prime steak from the tableside cart, then the Ocean Platter of oysters, shrimp, sashimi and hamachi ceviche.
TipLive piano plays in the bar from 21:00 on Fridays and Saturdays, and valet parking is on site.
Seventh & Dolores Steakhouse ★ 4.5
Seventh & Dolores Steakhouse brings a modern American steakhouse to its namesake Carmel corner, one of the village's few kitchens open until 22:00.
OrderA dry-aged cut from the board, split between two people.
TipBook on Tock and ask for the outdoor patio; it is one of the last full-dinner seatings in a village that closes early.
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.
OrderThe dry-aged steak and a whole roasted fish. The format is built around shared centrepieces.
TipThe bar and lounge take walk-ins; the main dining room is reservation-only. Book on Tock.
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.
OrderThe 800g porterhouse for two from native Scottish beef and the beef-dripping.
TipExpress menu before 18:30 and after 22:00 runs three courses at £28; the express menu version of the same kitchen.
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.
OrderA dry-aged prime cut and a tower from the raw bar to start.
TipThe bar fills early and loud; book the dining room for a quieter night, valet only at peak.
Tony's of Lexington ★ 4.4
Tony's of Lexington runs a Tony Ricci steakhouse on West Main Street, plating prime cuts and seafood a short walk from Rupp Arena's event-night crowds.
TipKitchen closes at 21:00 Sunday to Thursday; book the later Friday and Saturday seatings for a quieter room.
Cattlemen's Steakhouse ★ 4.4
Cattlemen's Steakhouse in Fort Worth has anchored the Stockyards since 1947, serving hand-cut prime beef with old-school Western hospitality.
OrderT-bone or ribeye steak, cream gravy chicken fried steak, house-made rolls.
TipRequest the dining room over the bar area for the full atmosphere. The prime rib sells out on weekends; order it by 19:00.
Linda's La Cantina ★ 4.4
Linda's La Cantina on East Colonial Drive is the family-owned steakhouse since 1947, with hand-cut steaks, garlic bread and an old-school dining room.
SignatureT-bone steak, Filet mignon
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.
OrderThe dry-aged ribeye with bone marrow, plus the charcuterie board to start.
TipThe 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.
OrderDry-aged porterhouse for two with lobster mac and cheese, and a bottle from the cellar.
TipMon to Fri from 11:00, Sat from 11:30, Sun 16:00-21:00. Bar lunch is the easier seat at noon.
The Georgian Room ★ 4.4
The Georgian Room, in the 1933 Georgian Hotel on Ocean Avenue in Santa Monica, pairs Tuscan chophouse cooking with live jazz around a Steinway grand.
OrderNew York strip, then the spumoni-style baked Alaska
TipFriday and Saturday it runs to 02:00 with live music; Spaghetti Sunday closes the week with a set menu.
Fia Steak ★ 4.4
Fia Steak is the wood-panelled chophouse next to its sister garden room on Wilshire in Santa Monica, built on dry-aged cuts and old-school table service.
Order14-ounce New York strip with grilled Castelvetrano olives
TipTime Out rates it among the city's best; start with the ahi tuna cigar before the 14-ounce New York strip.
Hennen's ★ 4.4
Hennen's hand-carves Certified Angus steaks and plates fresh seafood at Chestnut and 2nd Street in downtown Chattanooga, steps from the Tennessee Aquarium.
OrderA hand-cut Angus steak from the aging programme.
TipThe 100-bottle wine list is the draw for celebrations; book OpenTable for pre-aquarium or riverfront evenings.
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.
SignatureDry-aged ribeye, Jumbo lump crab cake, Larkin's chocolate cake
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.
OrderA bone-in ribeye and the caviar service to start.
TipReserve on OpenTable for the dining room. The bar pours a sharp bourbon list with the full menu.
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.
Book1 week ahead
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.
Book1 week ahead
TipIt is a drive west of the city but worth it for the wine; reserve a window table. The attached Smokehouse Market sells the meats.
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.
OrderThe prime rib, with the Greenberg potato skins.
Book1 to 2 weeks ahead
TipJackets are required for men; a pianist plays nightly in the lounge.
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.
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.
OrderUSDA bone-in ribeye; the chef's Kobe carpaccio.
Book3 days ahead
TipGlass cupola dining room; ask for a Parliament-view table at dusk.
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.
OrderThe Mirandesa ribeye on the bone, sliced at the table.
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.
OrderPorterhouse for two, sliced and sauced at the table.
TipBook at least four weeks ahead for dinner. Lunch is the easier seat and the same meat.
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.
OrderThe hanger steak; the tartare prepared tableside.
M25 ★ 4.4
M25 works the meat alley of Tel Aviv's Carmel Market as both butcher and restaurant, with chef Jonathan Borowitz running a nose to tail grill of Israeli beef.
OrderThe smoked and fried shawarma, plus whatever cut the butcher counter recommends that day.
TipFriday runs two services, lunch until 16:00 and dinner from 18:30; the kitchen is closed Saturday and Sunday.
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.
OrderBiefstuk van de haas with the house gravy and a side of frites.
TipNo bookings at the original Museumkwartier room. Expect a wait at peak; the terrace fills fast.
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.
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.
OrderThe bison tenderloin or the elk loin, plus a glass off the Carolina wine list.
Book1 week ahead
TipBook on OpenTable. The hunting-lodge bar serves the full menu walk-up; complimentary valet.
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.
SignatureDry-aged steak, Coffin Bay oysters, Wagyu rump cap
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 $$$$.
OrderThe 90-day matured ribeye with a Polish-aged-beef tartare to start.
TipSundays closed. Lunch is the cheaper window for the dry-aged cuts.
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.
OrderThe wood-fired ribeye, ordered medium rare, with the tableside Garrison Dirty Martini.
TipThe bar runs walk-in cocktails and the same beef; book the dining room only for the full tasting flow.
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.
OrderA bone-in ribeye and the house creamed spinach.
TipClosed Sundays. Book on OpenTable for the dining room; the bar runs first-come.
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.
Book1 week ahead
TipReserve on Resy and ask which steak the kitchen is proudest of that week. The bar pours a serious martini.
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.
OrderA dry-aged steak and the tater tots crowned with caviar.
Book1 to 2 weeks ahead
TipIt is the newest of the Atlas waterfront rooms; the bar pours a deep Martini list.
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.
OrderThe elk steak or the buffalo prime rib, both on the menu since opening.
TipThe 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.
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.
OrderThe smashburger double; rump and chips if you want a fork plate.
TipSit at the long table by the kitchen; the burger is faster from the bar.
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.
OrderChar's prime filet with the crab cake starter.
TipSaturday 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.
OrderBone-in dry-aged ribeye with the lobster mac.
Book1 week ahead
TipReserve on OpenTable; the bar takes walk-ins and runs a full menu.
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.
OrderFeatherblade steak with frites and chimichurri; a side of the tallow flatbread.
TipWalk-in seats at the counter run fastest; the back banquette books out Friday and Saturday a week ahead.
Carbònic ★ 4.3
Carbònic grills aged beef, fresh fish and seasonal vegetables over holm-oak charcoal on Carrer Major in Salou, backed by a cellar of more than 400 wines.
OrderThe Uruguayan Angus lomo alto, the cut the kitchen says it sells most, straight off the coals.
TipArtichokes with romesco are the seasonal favourite; the lounge bar keeps pouring after the kitchen closes, until 01:00 on Friday and Saturday.
Alex Madonna's Gold Rush Steak House ★ 4.3
Alex Madonna's Gold Rush Steak House barbecues steaks over an oak pit inside the pink-on-pink Madonna Inn, San Luis Obispo's 1958 roadside fantasia.
OrderAn oak-pit steak, then a slice of pink champagne cake from the bakery case.
BookBook ahead for weekend pink-booth tables ahead
TipThe filet mignon is the house's most popular steak; stay for cake from the on-site bakery.
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.
OrderThe grilled steak from the charcoal pit; the kitchen also smokes its own short rib and brisket.
TipSister room of Härg with shared ownership and similar grill discipline. Closed Sundays.
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.
OrderA dry-aged steak from the wood fire, plus the bone marrow.
TipThe ground-floor counter around the open kitchen is the liveliest seat.
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.
OrderThe maturated tomahawk to share, with the smoked-potato gratin.
TipDinner only, 18:00 to midnight. Bring an appetite; portions are sized for two.
Sonny Lubick Steakhouse ★ 4.2
Sonny Lubick Steakhouse serves certified Angus prime rib and filet under the name of a CSU coaching legend on College Avenue in Fort Collins.
OrderCertified Angus prime rib with sea scallops to start
TipIt is CSU-alumni owned; game-day Saturdays book out well ahead, so reserve early in football season.
Golden Ox ★ 4.2
Golden Ox in Kansas City's West Bottoms opened in 1949 inside the Live Stock Exchange as the birthplace of the KC strip steak, reopened in 2018.
OrderThe Kansas City strip, with the shrimp cocktail starter and old-school sides.
TipReservations via Tock. The stockyards-era room is a destination unto itself.
Pasture ★ 4.2
Pasture grills 35-day dry-aged West Country beef over live fire opposite St Mary Redcliffe in Bristol, the flagship of a growing steak group.
OrderA sharing cut cooked over the coals, with bone marrow mash on the side.
TipWeekend evenings book out; a counter seat at lunch gets the same beef with a shorter wait and a quieter room.
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.
Book1 week ahead
TipReserve through OpenTable; the bone-in cuts and the seafood tower are the splurges. Jacket-optional but the room is dressy.
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.
OrderA steak or seafood tower, with a window table at golden hour.
Book1 to 2 weeks ahead
TipAsk for a window seat; the 29th-floor harbour view is the reason to come up.
ConBrassa ★ 4.2
ConBrassa is a wood-fire asador on the Poniente seafront in Benidorm, grilling dry-aged beef, wagyu and black angus, with Dénia red prawns and market fish.
OrderA dry-aged steak from the wood grill, with Santa Pola quisquilla shrimp to start.
TipIt joined the city's April 2026 bluefin tuna week; the same group runs El Barranco further along Poniente.
Belthazar ★ 4.2
Belthazar at the V&A Waterfront in Cape Town pairs dry-aged steak and seafood with more than 250 wines by the glass, on a terrace facing Table Mountain.
OrderAged steak, paired with a glass from the by-the-glass wine list
TipBook a terrace table for the Table Mountain and Cape Wheel view, and let the wine staff pick from the 250-plus wines poured by the glass.
Kouzeineri ★ 4.2
Kouzeineri is the steak address in Heraklion, working charcoal near Agiou Titou square with pork hock, chicken wings and a long Greek wine list.
OrderPork hock, or a steak off the charcoal
TipTables sit out on Agiou Titou square, and those are the ones worth a booking.
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.
OrderPrime filet with Southern sides, or the Sunday jazz brunch platter
TipSunday brunch jazz trio from 10:00 makes this the most entertaining brunch in town.
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.
SignatureBone-in ribeye, Smoked oysters, Beef Wellington
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.
OrderKumamoto oysters and the Chilean sea bass with the Napa Valley wine list
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.
OrderA shared dry-aged Chateaubriand with bone marrow and triple-cooked chips.
Book1 week ahead
TipAsk which cuts have been aged longest that week; the board changes and the older beef is the reason to come.
Steak and Seafood Boston ★ 4.2
Steak and Seafood Boston sits 22 floors above Motoujina in Hiroshima, pairing grilled beef and Seto Inland Sea catch with a full bay window.
OrderSteak with a Seto Inland Sea seafood starter and the bay view
TipLunch from 3,900 yen buys the same view as a 10,500 yen dinner, but the room closes for lunch on Wednesdays.
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.
OrderTeriyaki sirloin off the kiawe-wood grill with a trip through the salad bar.
TipLanikai Beach is a five-minute walk. Lunch is the move; dinner books up two days out.
Chez Boris ★ 4.2
Chez Boris grills Fleur d'Aubrac beef on the Esplanade in Montpellier, tartares cut to order and an onglet à l'échalote that anchors the whole card.
SignatureOnglet à l'échalote, Parmentier de joue de bœuf à l'aligot
TipOpen seven days facing the Esplanade; the 18 euro parmentier of beef cheek with aligot is the sleeper order.
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.
OrderItalian-dressed salad: the house Polish vinaigrette, a recipe regulars drive to South 10th Street to taste.
Maté ★ 4.2
Maté is a Michelin Selected Argentinian grill at Park Hyatt Abu Dhabi on Saadiyat Island, cooking on a brick grill and charcoal with a touch of Lebanon.
OrderPrawns or beef from the brick grill and charcoal embers, the cooking the Michelin Guide describes.
TipThe lounge opens daily at 17:00 and dinner service starts at 18:30; the Michelin Guide suggests sitting at the counter to watch the grill.
Moment Local ★ 4.2
Moment Local ages hanwoo beef for weeks, then grills and rests it over charcoal on Dalmaji Hill, new to the Michelin Guide Busan selection in 2026.
OrderThe charcoal-grilled aged hanwoo, ordered by weight and shared across the table.
TipBook on Catchtable; the steak-and-champagne sets suit groups of three or more.
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.
OrderA shared cote de boeuf or the beef tartare to start.
TipIt leans loud and celebratory; the shareable big cuts and the wine list are the reason to come.
Parma Rotta ★ 4.2
Parma Rotta roasts over a wood and herb fire on the Langhirano road, where the river once broke its banks; Parma comes here for meat done properly.
OrderWhatever is turning on the wood-fired grill that day.
TipThe name marks the spot where the Parma torrent once broke its banks. Ask for a table in the garden and let the grill set the pace of the meal.
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.
OrderDry-aged ribeye with house ajvar.
TipLast pizza orders around 23:15; the steakhouse takes orders until 23:00.
Red PrimeSteak ★ 4.1
Red PrimeSteak on N Broadway in Oklahoma City delivers a contemporary steakhouse with sleek interiors and premium cuts in central downtown OKC.
Red PrimeSteak Bar ★ 4.1
Red PrimeSteak Bar on N Broadway in Oklahoma City is a contemporary steakhouse with sleek interiors and premium cuts in central downtown OKC.
The Ox ★ 4.1
The Ox has grilled charcoal-cooked beef in a wood-panelled bank vault under Corn Street in Bristol's Old City since 2013, with roasts on Sundays.
OrderSteak from Buxton Butchers beef, or the Sunday roast served until 17:00.
TipMonday is bring-your-own-wine night with corkage from £10, which turns a steak dinner into genuine value.
Paneil's ★ 4.1
Paneil's is a steakhouse on Calle de la Palma in Benidorm's old town, serving South American fillet steak, garlic king prawns and duck confit at dinner.
OrderThe South American fillet steak, with garlic king prawns to start.
TipDinner only, with the kitchen open 18:00 to 21:30; it closes for all of December and hosts plenty of birthday and hen parties.
The Hussar Grill Camps Bay ★ 4.1
The Hussar Grill in Camps Bay, Cape Town, is a branch of the steakhouse group founded in 1964, serving aged fillet and ribeye in a dark-wood room.
OrderRibeye on the bone with a side of peppercorn sauce
TipIn winter a fireplace warms the old-world dining room, and the wine list carries a Diners Club Diamond award, so ask about the select vintages.
Mochomos Puebla ★ 4.1
Mochomos Puebla cooks Sonoran-style beef and seafood in Angelopolis, pouring from a list of more than 120 wine labels beside the carne asada tacos.
OrderCarne asada tacos, cut from the same Sonoran beef as the rib eye.
TipThe cellar runs past 120 labels, which is the deepest wine list in Puebla, and the kitchen serves until 02:00 at weekends.
Las Brasas ★ 4.1
Las Brasas has grilled meat in Salou since 1995, now from Via Augusta, putting Castilian beef aged at least 30 days and Burgos milk-fed lamb over the coals.
OrderCastilian beef aged a minimum of 30 days, cooked over the embers.
TipThe grill marked its 30th anniversary with new menus after moving from its first address near the sea; book a dinner table on Thursday to Saturday.
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.
BookBook on OpenTable ahead
TipIt is a long drive north, so make a night of the resort. Prime cuts and the wine list are the reasons to go.
Uma Garden ★ 4.1
Uma Garden is a wood-fire restaurant in an Umalas garden in Bali, cooking steaks, whole fish and house bread over charcoal, with live jazz on Tuesdays.
SignatureDry-aged steak, Whole fish, House-baked bread
Wagyu Steakhouse ★ 4.1
Wagyu Steakhouse spans two floors of the Twinpalms hotel in Cherngtalay, Phuket, letting diners pick their cut from an open beef display case.
SignatureDry-aged wagyu tenderloin, Choose-your-cut beef showcase
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.
OrderA 300g ribeye with the house bone-marrow butter.
TipThe second-floor JARy cocktails come in mason jars; a 'JAR' on the menu is a long drink for two, not a steak.
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.
OrderHouse steak, cooked medium-rare at the table.
TipBook the terrace for lunch on a sunny day; the Markthal is visible from your seat.
State of Grace ★ 4.0
State of Grace in Houston is Ford Fry's River Oaks dining room on Westheimer Road, a Southern-and-steakhouse menu in a glossy room with limewashed brick.
OrderA dozen Gulf oysters and the wagyu strip. The wood-grilled fish of the day on a Friday.
TipThe bar serves the full menu and is the quickest seat at peak. Sunday brunch is the local routine.
Animae ★ 4.0
Animae in San Diego is Brian Malarkey's Asian-inspired Wagyu steakhouse on Pacific Highway, a downtown waterfront room serving A5 Japanese beef and chef Tara.
OrderThe A5 Wagyu cut of the night; the lumpia and ube dessert from Monsod's Filipino program.
Book2 weeks ahead
TipBook a window for the Embarcadero view; the bar program runs an extensive Japanese whisky list.
Patina Steak & Wine ★ 4.0
Patina Steak & Wine in Newlands Quarter, Cape Town, keeps a short list of dry-aged cuts, including Kalahari wild beef, in a small walnut-lined room.
OrderDry-aged Kalahari beef, whichever cut the kitchen has that week
TipAsk what dry-aged cut is in that week, the Kalahari wild beef does not always make the printed menu.
Rubaiyat Rio ★ 4.0
Rubaiyat Rio grills more than ten cuts of beef inside the Jockey Club Brasileiro by the botanical garden, with a terrace over the track, in Rio de Janeiro.
OrderA premium cut from the churrasco grill; on Saturdays the traditional feijoada with a dessert buffet
TipAsk for a terrace table to look over the racetrack towards Christ the Redeemer; the glass window shows the churrasco grill at work.
Meat Bar ★ 4.0
Meat Bar on Chen Boulevard near Rabin Square, founded in late 1994 by two brothers, dry-ages its own steaks and grills them in a Peter Luger-style oven.
OrderAn in-house aged steak cut, ordered simply grilled with the side salads.
TipThursday is the late night; every other day the kitchen closes by 23:30 at the latest.
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.
OrderKobe A5 striploin with bone marrow gratin.
Book1 to 2 weeks ahead
TipTartare and the bone in ribeye for two are the room's anchors; share the steak frites.
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.
Order32oz dry-aged ribeye for two; cotton candy foie gras as the starter.
Book2 weeks ahead
TipThe bar runs walk-in service with a $25 burger that pairs with the same wine list at half the spend.
Maria's SteakCafe ★ 3.9
Maria's SteakCafe grills beef dry-aged in its own ageing fridge at its Jalan Maarof branch in Bangsar, Kuala Lumpur, which has been open here since 2014.
OrderA dry-aged steak from the kitchen's own ageing fridge.
TipThe group is a registered Kobe beef store, so ask whether Kobe cuts are on at this branch before you order.
Le Bife ★ 3.9
Le Bife runs a bistronomie steak menu in Sao Paulo's Itaim Bibi, pairing a cut of meat and chosen sauce with rodizio-style side dishes on request.
OrderA cut of meat with a sauce of choice, chips and farofa, plus the onion soup with a Parmesan crust to start.
TipTwo rooms sit either side of a glass-fronted wine cellar; book ahead, the tables fill up most lunches and dinners.
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.
Book3 to 5 days ahead
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.
TrySteak-mince burgers and New York pizza
TipThe weekend 04:00 close makes it a reliable refuel after a night in the Sauchiehall Street clubs.
Steakhouse by city
Lexington9 places
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Fort Worth7 places
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Oklahoma City7 places
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Marble Room Steaks and Raw Bar, Fahrenheit
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Houston6 places
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Las Vegas6 places
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Orlando6 places
Christner's Prime Steak and Lobster, Capa
Kansas City5 places
Anton's Taproom, The Capital Grille
Santa Monica5 places
The Georgian Room, Fia Steak
Atlanta4 places
Bones, Marcel
Austin4 places
Jeffrey's, Garrison
Bristol4 places
Pasture, The Ox
Chattanooga4 places
Bridgeman's Chophouse, Hennen's
Cincinnati4 places
Jeff Ruby's Precinct, Jeff Ruby's Steakhouse
Detroit4 places
Marrow in the Market, Prime + Proper
Greenville4 places
Halls Chophouse Greenville, Larkin's
Louisville4 places
Le Moo, Pat's Steakhouse
Milwaukee4 places
Mr. B's, A Bartolotta Steakhouse, Carnevor Steakhouse
San Diego4 places
Born and Raised, Cowboy Star
St. Louis4 places
Annie Gunn's, Wright's Tavern
Baltimore3 places
The Prime Rib, The Ruxton
Benidorm3 places
ConBrassa, Paneil's
Cape Town3 places
Belthazar, The Hussar Grill Camps Bay
Denver3 places
Guard and Grace, The Buckhorn Exchange
Heraklion3 places
Kouzeineri
Jackson3 places
CHAR Restaurant
Madison3 places
Tornado Steak House, Tornado Steak House Wisconsin Old Fashioned
Manchester3 places
Hawksmoor Manchester, Hawksmoor
Memphis3 places
Folk's Folly Prime Steak House, Char Restaurant
Sydney3 places
The Grill at The International, Bistecca
Tulsa3 places
Polo Grill, PRHYME Downtown Steakhouse
Albuquerque2 places
Vernon's Hidden Valley Steakhouse
Boise2 places
Chandler's Prime Steaks and Fine Seafood, Barbacoa Grill
Bucharest2 places
Osho Primăverii, JW Steakhouse Bucharest
Charleston2 places
Halls Chophouse
Dublin2 places
Featherblade
Glasgow2 places
The Butchershop Bar & Grill, Steak and Cherry
Hiroshima2 places
Steak and Seafood Boston
Honolulu2 places
Buzz's Original Steak House
Indianapolis2 places
St. Elmo Steak House
Lisbon2 places
Cafe de Sao Bento, O Talho
Montpellier2 places
Chez Boris
New York City2 places
COTE, Peter Luger Steak House
Omaha2 places
Cascio's Steakhouse
Prague2 places
Cestr
Puebla2 places
Mochomos Puebla
Rio de Janeiro2 places
Rubaiyat Rio
Salou2 places
Carbònic, Las Brasas
San Antonio2 places
Bohanan's Prime Steaks and Seafood, 18 Oaks
San Luis Obispo2 places
Ox + Anchor, Alex Madonna's Gold Rush Steak House
Tallinn2 places
Pull
Tampa2 places
Bern's Steak House
Tel Aviv2 places
M25, Meat Bar
Tucson2 places
Charro Steak Del Rey
Abu Dhabi1 place
Maté
Amsterdam1 place
Café Loetje
Anchorage1 place
Simon and Seafort's
Asheville1 place
Red Stag Grill at Grand Bohemian
Bali1 place
Uma Garden
Boston1 place
Mooo Beacon Hill
Brisbane1 place
SK Steak & Oyster
Busan1 place
Moment Local
Cancún1 place
Harry's
Carmel-by-the-Sea1 place
Seventh & Dolores Steakhouse
Charlotte1 place
Leluia Hall
Chicago1 place
Bavette's Bar & Boeuf
Cork1 place
The River Club
Edinburgh1 place
Hawksmoor Edinburgh
Ho Chi Minh City1 place
Stoker Woodfired Grill and Bar
Hong Kong1 place
Beefbar
Kuala Lumpur1 place
Maria's SteakCafe
Lima1 place
Osso Carniceria y Salumeria
London1 place
Blacklock Soho
Miami1 place
Cote Miami
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Grinder
Nashville1 place
Kayne Prime
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Parma Rotta
Phoenix1 place
Steak 44
Phuket1 place
Wagyu Steakhouse
Porto1 place
MUU Steakhouse
Poznań1 place
Whiskey in the Jar
Rotterdam1 place
Loetje Rotterdam
Split1 place
Bajamonti
São Paulo1 place
Le Bife
Warsaw1 place
Butchery & Wine
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.
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