The Best Steakhouse in Every State
There's nothing we love more than grilling up a great steak…but it's always nice to have someone else put in the effort! Here are our favorite steakhouses across the country.
George’s Steak Pit, Sheffield
You’ll find almost every steak you could ask for at George’s Steak Pit, all cooked over a hickory-wood-fueled open pit in the kitchen. They’re so serious about their rib eye butt steaks that they refuse to cook them to any temperature over medium.
Club Paris, Anchorage
This restaurant originally opened as a funeral parlor in the 1920s, but it was transformed into an Alaskan dining tradition in the late 1950s. You really can’t visit without ordering one of their famous 4-inch thick filet mignon or rock-salt-roasted prime rib.
You don’t stay in business for over 65 years without great food and exceptional service. All the steaks are good, but the stakes are high if you order the 48-ounce porterhouse steak. Finish it all and you’ll earn a membership in the Durant’s Porterhouse Club.
Riverfront Steakhouse, North Little Rock
If you’re looking for heavily salted, well-peppered steaks that are seared to a crisp, go no further than this unassuming Arkansas joint. They’re serving up prime steaks and they have one of the best salad bars around.
Cut, Beverly Hills
Wolfgang Puck’s steakhouse in the Hills boasts a coveted Michelin star, along with a number of “Best Restaurant” awards. After picking your favorite cut, you also get to choose the farm that raised it (including the richly-marbled wagyu beef that comes from Japan).
The Buckhorn Exchange, Denver
Denver’s original steakhouse has a true Wild West feel—probably because it’s been open since the 1890s. You’ll find the walls lined with taxidermy and collectible guns and a menu filled with a variety of red-meat options. In addition to high-quality beef, you’ll also find elk, buffalo and other exotic meats!
David Burke Prime, Mashantucket
David Burke Prime is proof that the best steakhouses can be found in casinos (in this case, Foxwoods). Hit the slots and use your winnings to buy a 75-day dry-aged ribeye, which is aged in-house with a patented process that involves Himalayan sea salt.
The oldest steakhouse in Wilmington is also the best in the state. They serve it up old-school with their prime rib, which you can have cut to match your appetite in four different sizes. Make sure you visit on Thursday and Sunday when food from the seafood bar is free!
Prime 112, Miami
This South Beach steakhouse isn’t just a great place to get an oversized portion of dry-aged, prime steaks. It’s one of the most popular locations in Miami, so you’ll get your fill of star-struck encounters with celebrities and Rolls Royce-driving movie stars.
Kevin Rathbun Steak, Atlanta
Kevin Rathbun took an old cotton warehouse ant turned it into one of the top steakhouses in the country. You’ll find all the classic steak preparations at this Atlanta restaurant, along with a few more eclectic menu items, like ahi tuna poke and a chilled seafood tower.
This classy restaurant specializes in prime steaks and fine seafood. In addition to their ample selection of Midwest corn-fed beef, you’ll find organic, grass-fed beef from the Painted Hills in Oregon and American Kobe from Snake River Farms.
Gibsons Bar & Steakhouse, Chicago
This Windy City steakhouse is famous for their 48-ounce porterhouse, so you better come hungry or ready to share! Take it one step further by adding a massive lobster tail to your order and finishing your meal with an enormous slice of their carrot cake. It’s so big, servers usually bring half of it in a to-go box!
St. Elmo Steak House, Indianapolis
Unlike most of the steakhouses on this list, St. Elmo Steak House isn’t into making dry-aged beef. They’ve been serving up wet-aged steaks since 1902. If you’ve come with an appetite, try polishing off the 28-ounce porterhouse, which is so large it hangs off the plate.
Archie’s Waeside, Le Mars
Archie’s Waeside might be in rural Iowa, but you’d be hard-pressed to find a better steak anywhere else. It’s not just about their hand cut, dry-aged beef steaks, either: This three-generation family-owned restaurant also has a James Beard award-winning wine list.
J. Gilbert’s, Overland Park
J. Gilbert’s only serves one kind of beef: Midwestern-raised USDA Prime Aged Black Angus beef. They cook it over mesquite wood-fired grills to infuse it with the most flavor possible. If you want to make the experience extra decadent, top your steak with blue cheese or truffle butter.
Le Moo, Louisville
The name might be a little goofy, but trust us: These guys are serious about their steaks. So serious that a 10-ounce portion of their high-quality, A5 wagyu steaks can run you over $200! They also have some unique and eclectic fare, like a shareable filet flight and wagyu pigs in a blanket. (Psst: Here’s how to get your hands on wagyu beef if you don’t live in Louisville.)
Dickie Brennan’s Steakhouse, New Orleans
This French Quarter establishment combines the highest-quality USDA prime beef with Creole favorites, like fried oysters and Abita beer-spiked barbecue sauce. Even the prime rib gets rubbed with Creole seasoning, and you can top it off with jumbo Gulf shrimp to turn it into surf-and-turf.
Timber Steakhouse & Rotisserie, Portland
Portland boasts the highest number of restaurants per capita in the U.S., so it’s no surprise that Maine’s best steakhouse is located in this great environment. They only serve beef from grass-fed, Maine-raised cattle. Feel free to go surf and turf by adding a butter-poached Maine lobster to your steak.
Steak & Main, North East
Once voted by Travel Channel as having the best steaks in America, Steak & Main is not only serving up seven different beef burgers, it’s home to the Great Steak Challenge. For $140, you’ll have to take down over 74 ounces of steak to get your picture on the wall of fame (along with a few prizes).
Boston’s Mooo is unique in its decor, with walls covered in black-and-white cow art. The menu is classic yet modern, featuring prime cuts of dry-aged beef topped with your choice of classic sauces like au poivre and bearnaise. Or, you can eat outside the box with their ketchup-based barbecue or the house Mooo steak sauce.
Grab a seat at the 720-pound redwood communal table in Iron Chef Michael Symon’s steakhouse and get ready to enjoy some serious meat. You’ll find all the classics on the menu for traditionalists, along with a whole roasted animal of the day for adventurous eaters.
This landmark steakhouse has been holding it down since 1946, serving up their signature Silver Butter Knife Steak. It’s a 28-ounce strip sirloin—carved tableside—that’s definitely big enough to serve two.
Doe’s Eat Place, Greenville
Back in the day, the matron (Marnie “Doe” Signa) only used to serve tamales, but her grilled steaks became so famous that the establishment quickly became a full-service restaurant. Don’t let the honky-tonk feel fool you: You may enter the establishment through the kitchen, but their steaks are enormous and legendary.
Jess & Jim’s, Kansas City
This family-owned steakhouse was put on the map in 1972 when Playboy declared it one of the nation’s best steakhouses. Today, it still has a 2-inch-thick sirloin on the menu (clocking in at 25 ounces) named after the magazine.
Sir Scott’s Oasis Steakhouse, Manhattan
This establishment is as far from white-tablecloth fine dining as it gets. Head just outside of Bozeman to eat these USDA Prime steaks on white paper placemats at the fraction of the price of fancy city steakhouses. You won’t complain about quality, either.
Rumored to be billionaire Warren Buffett’s favorite steakhouse, Gorat’s is definitely good enough for someone like me! Next time you go in, place his favorite order, a rare T-bone steak and a double order of hash browns.
Golden Steer Steakhouse, Las Vegas
Golden Steer Steakhouse is Las Vegas’ oldest steakhouse. It opened in 1958 and has hosted everyone from Elvis Presley, Frank Sinatra and Muhammad Ali to guys like Mario Andretti. It still has ’60s Vegas charm, with dim lighting, red leather banquettes and tuxedo-clad servers who prepare Caesar salad tableside. You’ll want to order the Jumbo Shrimp Cocktail to go with your traditional steak.
Hanover Street Chophouse, Manchester
Make sure you bring a coat and tie when you head over to Hanover Street Chophouse. This is the fanciest restaurant in town but they’re serving up some of the best dry-aged steaks you’ve ever had. Top a filet with bacon maple bourbon jam and don’t leave without ordering a seafood tower.
Old Homestead, Atlantic City
Gamble in style with the best steaks in the Garden State. Located in the Borgata Hotel Casino and Spa, you’ll be drawn in by their signature dish, the 34-ounce Gotham rib-eye (but the 20-ounce Prime Steakhouse Burger is pretty killer, too).
Peter Luger, Brooklyn
Peter Luger has kept things simple since 1887: great beef that’s seasoned simply with salt before being topped with a bit of clarified butter. In addition to great steak, you’ll enjoy the no-frills charm of the stucco walls and well-worn wooden tables in this Michelin-starred restaurant. (What’s a Michelin star? Find out here.)
Angus Barn, Raleigh
This 250-seat restaurant might have been out-of-place in the small town when they opened in 1959, but the area has grown so much this restaurant added a Wild Turkey Lounge and two event spaces. Check out their 42-ounce tomahawk ribeye for two (or, a challenge for one!).
The Ranch, Devils Lake
It’s worth the trek to this remote location for a steak at The Ranch. It was once a family homestead that became famous after traveling salesmen and hunters spread the word of their incredible (and inexpensive) steaks.
The Pine Club, Dayton
Get ready for some good old Midwest hospitality when you dine at the Pine Club. The 28-day aged bone-in ribeyes are perfectly frenched and trimmed so you have a delicate handle. Each steak is served with a side of the restaurant’s famous deep-fried onion rings, too.
Cattlemen’s, Oklahoma City
Cattlemen’s is serving up steak for breakfast, lunch, and dinner. Located in historic Stockyard City, this steakhouse has been feeding hungry cowboys and cattle haulers since 1910. Rumor has it that the restaurant once changed ownership after a game of dice.
In addition to funky cuts like beef tongue with horseradish, you’ll find an incredible amount of meat on this Argentinean steakhouse’s menu. If you’re especially hungry, order the $82 Asado Argentino with blood sausage and perfectly cooked skirt steak.
Barclay Prime, Philadelphia
You’ll fall in love with the décor (tables lined with green and yellow suede sofas) long before you fall for their high-end Philly cheesesteak experience. It’s a $120 wagyu ribeye topped with foie gras, onions and truffled cheese whiz served on a sesame-seed bun. It’s so fancy it comes with a half bottle of champagne, too.
Ten Prime Steak & Sushi, Providence
The country’s smallest state boasts a two-for-one restaurant: Ten Prime Steak & Sushi has the best steak and the best sushi in Rhode Island! Celebrate with a prime, corn-fed certified Angus steak with a creative sushi roll on the side.
Halls Chophouse, Charleston
Compared to some of the other steakhouses on this list, Halls Chophouse is a just baby, opening in 2009. That being said, you won’t lack for Southern hospitality at this family-owned steakhouse. The service is impeccable and USDA prime beef is shipped in from the Allen Brothers in Chicago.
Cattleman’s Club, Pierre
You’ll only find the best choice black Angus at Cattleman’s Club. They’re so serious about serving up great steaks, they age their meat in-house and cut steaks every day. On average, they sell about 120,000 pounds of beef a year. That’s more than 300 pounds a day!
Kayne Prime, Nashville
Nashville’s premier steakhouse is one of the few spots in the country to list where each and every cut comes from. The steaks are impeccably cooked under a 1,200-degree broiler and you can get really decadent by topping any steak with foie gras or bone marrow butter.
Killen’s Steakhouse, Pearland
It’s close to impossible to pick a favorite steakhouse in Texas cattle country, but Killen’s Steakhouse managed to pull it off. Their expertly seared steaks come from the best ranches around, including a section devoted to Japanese A5 Wagyu from the Kagoshima Prefecture.
Grub Steak Restaurant, Park City
Park City is an up-and-coming celebrity ski town, but Grub Steak Restaurant is keeping things old-school with cowboy-approved steaks. Their Kansas City Strips are aged for 30 days and seasoned with salt that comes right from Utah.
Guild Tavern, Burlington
You’ll get Vermont-raised dry-aged steaks cooked over Vermont hardwood at Guild Tavern’s custom-built wood-fired grill. It doesn’t get any more local than that! We’d definitely recommend the sirloin for two, which is carved tableside.
Ray’s the Steaks, Arlington
Ray’s the Steaks is a hidden gem in Arlington’s Courthouse Zone. Their steaks are perfectly cooked and reasonably priced, and you can’t go wrong with their all-you-can-eat side dishes!
The Butcher’s Table, Seattle
Seattle is best known for its seafood restaurants, but you can’t miss a visit to The Butcher’s Table. The menu features Mishima Reserve wagyu, born and bred in America. Start with a flight of 4-ounce cuts and definitely order a side of fries (which are fried in beef fat).
The Wonder Bar Steakhouse, Clarksburg
Cozy up at the Wonder Bar Steakhouse in a room filled with tall, lacquered wooden beams and a cabin-like feel. You’ll fall in love with their center-cut filet mignon (and also the incredible view off their vast patio).
Five O’Clock Steakhouse, Milwaukee
You won’t find a steakhouse experience like the Five O’Clock Steakhouse anywhere else. After ordering your meal from the bar (probably while enjoying an Old Fashioned or a Manhattan cocktail), find a table and enjoy bread and salad while you wait for the super-secret house marinated steaks. It’s a Wisconsin supper club tradition!
Miners and Stockmen’s, Hartville
You’ll be welcomed back to the Wild West at Miners and Stockmen’s, a real-deal saloon that will take you back to the gun-slinging days. It’s the oldest bar in the Cowboy state, and they’re doing justice to all that Wyoming-raised, Certified Angus steaks.