It’s no secret: America loves its steak. And no matter how many food fads come and go, the steakhouse is ALWAYS there. How lucky we are to live in a country that has more types of steakhouses than you could possibly imagine. From the cavernous Wild West-style establishments to the power-broker-with-a-fat-expense-account clubhouses and even the newer, modernist steakhouses that turn all convictions upside down — there is something for every type of steak eater.
When it comes down to it, though, we know that it’s all about the deceptively complex art of a perfectly cooked steak. From ripping-hot broilers to red oak grills, the restaurants on this list are a cut above the rest.
In no particular order, these are the 11 most well-done (but shame on you if that’s how you order your meat!) steakhouses in the United States.
CUT by Wolfgang Puck, Beverly Hills, CA
Wolfgang Puck has given us just about every reason to blindly trust his menus, and CUT is no exception. This contemporary beauty, nested in the Beverly Wilshire Four Seasons, looks more like an art gallery than a hotel restaurant. Its cool, white interior is covered with conceptual pieces by famed artist John Baldessari, but this LA-favorite definitely does not crest along on its looks alone. Not only is the service impeccable, but there are seventeen (yes, you heard that right…seventeen) different cuts and places of origin to choose from — from Illinois bone-in to Australian filet mignon to New York sirloin to genuine Japanese Wagyu ribeye from Miyazaki Prefecture. Grilled over wood and charcoal, then finished under a 1,200-degree broiler, the steaks are nothing short of spectacular.
Just last week, we ordered the Tasting of New York Sirloin, which included 4oz of USDA Prime, dry-aged for 35 days, 4 oz of American Wagyu from Snake River Farms, and 2 oz of Japanese Wagyu from Hokkaido Prefecture. I have to say, the American Wagyu was the best cut of beef I have ever tasted in my life. A trip to Los Angeles would truly be incomplete without visiting this special place. And if you’re a Los Angelean and haven’t been to CUT already, you’re doing it wrong.
Kevin Rathbun Steak, Atlanta, GA
Located in a former Clorox factory in Atlanta’s up-and-coming Inman Park, Kevin Rathbun Steak truly has it all. Serving up traditional steakhouse classics like escargot, dry-aged porterhouse for two and three, a 22-ounce cowboy ribeye, and a 16-ounce New York Strip, Rathbun also has a more whimsical selection of fare if you feel like stepping outside the box, such as Coca-Cola baby back pork ribs, powdered sugar-dusted eggplant fries, and lobster fritters. With its eclectically-inspired menu and speakeasy-like ambiance, Kevin Rathbun’s eponymous chophouse is, without a doubt, Georgia’s finest steak experience.
Peter Luger, Brooklyn, NY
Peter Luger is a bonafide New York staple, and it has been since its inception in 1887. This iconic Brooklyn institution has been known to host a number of celebrities, from Alfred Hitchcock to Robert De Niro, and only offers the finest of USDA Prime meat that money can buy. The selection process is meticulous and done only by members of the family who make daily visits to the wholesale markets.
When you sit down to order, don’t even look at the menu (really, don’t). Start with the still-sizzling thick cut bacon with steak sauce on the side for dipping. Then make room for the main feature: the porterhouse, dry aged, broiled with salt, and topped with some clarified butter. If you have room for dessert, the New York style Cheesecake is a must. One bite here and you’ll understand why it’s often dubbed the #1 steakhouse in the US.
Dickie Brennan’s Steakhouse, New Orleans, LA
The Brennan name is a big one when talking New Orleans restaurants. For over 60 years, the Brennan family has been perfecting the art of preparing their beef. They’ve gotten it down to this: grill chops, sear strips, oven-roast prime rib, and broil filets. With a winning combination of USDA Prime beef with a creative Creole twist that defines the cuisine, Dickie Brennan’s Steakhouse is undoubtedly home to New Orleans’ finest steak.
Their house filet is topped with masa flash-fried Louisiana oysters and béarnaise sauce. The barbecue ribeye is topped with beer barbecued, head-on shrimp. And you can put lump crabmeat or Danish blue cheese on just about any steak! Incidentally, the unadorned 16-ounce, cast iron-seared strip just might be the finest in the state.
House of Prime Rib, San Francisco, CA
An entire restaurant dedicated to prime rib. Are we in heaven? Basically! This San Francisco landmark has been dramatically carving well-marbled slices of prime rib table-side since 1949. House of Prime Rib has its formula down: Aged 21 days, roasted in a rock-salt crust, and served still-bloody, this prime rib is pretty much perfect. As for sides, the Yorkshire pudding is our favorite, and second servings are complimentary!
Mooo, Boston, MA
If the name Mooo doesn’t scream steakhouse, then the 22-ounce bone-in Painted Hills Ribeye certainly will. Located just steps away from the State House of Beacon Hill, this tongue-in-cheek beefery is brazenly dedicated to the unbridled consumption of meat.
Be forewarned: do not fill up on the hot and fluffy dinner rolls. Though justifiably irresistible, you’ll need to leave room for their famous filet mignon. OR the Wagyu Sirloin. OR the Omaha Prime Porterhouse…shoot. What are you going to choose??
RPM Steak, Chicago, IL
Yes, coming to RPM Steak, you experience momentary paralysis when you see the prices on the menu. Though seemingly outrageous, the steaks here are exceedingly worth it. This ultra glam, dimly-lit, super sexy steak lair has perfected its menu to a T. Whether you choose to splurge on the 36-oz ribeye that’s been dry-aged for 90 days or go for the Hokkaido Snow Beef, an ultra rare type of Wagyu, your palate will be thanking you. Especially if you choose the Japanese sweet potatoes and foie gras butter as add ons. You can thank us later.
The Barrymore, Las Vegas, NV
When in Vegas…well…we’re not going to finish that sentence for you, but we ARE going to tell you to get your steak on at The Barrymore. As the name suggests, The Barrymore plays homage to the movies. With stunning velvety booths and film reels on the ceilings, this place oozes the Old Hollywood ambiance in all the right ways. The real star of this show, however, is the beef: the 21-day wet-aged filet mignon and the 28-day dry-aged bone-in ribeye are simply unforgettable. Take a break from the madness on The Strip and enjoy your steak the way it was meant to be enjoyed at Vegas’s juiciest secret.
Killen’s Steakhouse, Pearland, TX
No top steakhouse list is complete without a nod to the Lone Star state, and Killen’s Steakhouse is most definitely the best in the state. Le Cordon Bleu-trained chef Ronnie Killen has an unsurpassable way with meat. His selection of domestic and Japanese Wagyu is especially memorable. Pair your perfectly seared steaks, sourced directly from Chicago’s Allen Brothers, with Parmesan-crusted crab meat and lemon-butter sauce. Also a notable item on the Killen’s menu is their delectable crème brûlée bread pudding, made with custard-soaked croissants and topped with a brandy-brown sugar syrup, which Food & Wine Magazine named one of the top 10 dishes in the United States in 2008. Even if you think you don’t have room for dessert, trust us when we say you NEED to try this one.
St. Elmo Steak House, Indianapolis, IN
Though their most iconic and written-about dish is the shrimp cocktail, St. Elmo Steak House makes sure the surf does not eclipse the turf. This Midwestern treasure has been host to star athletes (players from the Indianapolis Colts are often spotted here, if you’re a fan), corporate tycoons, and high-class Hoosiers for over 100 years now, and it’s no secret why. These juicy boneless and bone-in rib eye and filet cuts are spectacular and come with a hearty navy bean soup or Indiana Red Gold tomato juice & your choice of baked potato, fresh-cut fries, redskin mashed potatoes or sautéed green beans. The menu is simple, elegant, and timeless.
Bern’s Steakhouse, Tampa, FL
Too often we see trendy steakhouses leaving Florida (especially Miami) as quickly as they came. And then, there’s Bern’s. Just chillin’ out there in Tampa, serving up flawlessly cut-and-trimmed to order chateaubriand (a cut from the thickest part of the filet) table-side, like it has been for over 90 years. Be sure to ask for recs on the wine list, as their James Beard-awarded wine cellar is legendary. Also legendary is their Harry Waugh Dessert Room where customers are encouraged to unwind from their meals and partake in post-dinner drinks and sweets.