There is nothing quite like a good steakhouse. From the white tablecloths and warm ambiance to the smell of a wood-fired grill to impeccable service, people crave a delicious cut of meat in these fine establishments. From traditional chophouses to new-wave restaurants, the American steakhouse landscape is changing. These days there are also lots of fast-food chains in the steakhouse business like Fleming’s, Texas Roadhouse, Outback Steakhouse, and many more but one thing remains the same, meat. Menus are continuing to grow to add exquisite cuts and rare breeds and utilizing proprietary dry-aging to make sure their cut of meat stands supreme. Here are eight of our favorite steakhouses, listed in alphabetical order, with a few more to choose from at the end.
American Cut Steakhouse Tribeca
American Cut, created by John Meadow founder of LDV Hospitality, in partnership with Marc Forgione, presents bold flavors and a unique style to some American classics. The stylish modern steakhouse pays homage to the best original and aspirational New York dining experience, the steakhouse, with favorites including the Chili Lobster and the 40 oz. Tomahawk Chop. For a theatrical experience, tableside preparations include the Plank-Smoked Old Fashioned, OG 1924 Caesar Salad, and the 40oz Porterhouse, flambéed tableside. In the heart of New York City’s Tribeca neighborhood, the 180-seat restaurant with private dining options offers a state-of-the-art surround-sound system, with customizable music in each room.
With a menu that focuses on all-Prime beef and tableside preparations, Baltaire opened in March 2015 in Los Angeles’ Brentwood neighborhood. Its expansive restaurant’s airy dining room, fireside lounge, and sprawling outdoor terrace present an upscale yet approachable setting for a menu that spotlights premium meats, complemented by a variety of dishes that celebrate the bounty of the sea and the local markets. Highlights of the menu include A5 Japanese Wagyu, bone-in filet, Porterhouse, and a KC Strip—all served with new takes on iconic steakhouse sides. Guests can also enjoy 30 options by the glass and more than 500 wines by the bottle in their inviting 68-seat dining room or massive 2,500 square-foot terraces, featuring seating for 90 and a retractable roof.
Bazaar Meat by José Andrés
Since opening in 2014, Bazaar Meat displays acclaimed Chef José Andrés’ celebration of the carnivorous. Located in the Sahara Las Vegas and mirroring the bold and showmanship of Las Vegas, the design and ambiance highlights include an expansive dining room and a dramatic fire kitchen featuring wood grills and rotisseries. Meat reigns supreme with unique and rare offerings like Vaca Vieja ribeye (a Spanish tradition meaning “old cow”) and the Japanese Wagyu program among others. The shareable plate format offers all guests the opportunity to enjoy a taste of all offerings and guests can also choose to dine in one of two private dining rooms, the Silver Room and Mar.
Bern’s Steak House
Bern’s Steak House offers a world-class and unique dining experience with an abundance of history dating back to 1956. Presenting perfectly-aged steaks and one of the largest wine collections in the world and the world-famous Harry Waugh Dessert Room, Bern’s Steak House has grown over the years from one to eight dining rooms and from 40 to 350 guest seats. Alongside its premiere cuts, its microgreens and some of its products are grown on their own farm. All of their Strips, Delmonicos, Porterhouses, and T-Bones are U.S.D.A. Prime, are dry-aged in-house for 5-8 weeks, and are charbroiled over healthy lump charcoal instead of briquettes. Not only are their steaks of the utmost quality and are cut, trimmed, and weighed individually, you can assure yourself of premier service as their waiters train for approximately one year, working at every station in the restaurant.
Butcher and Singer
A Philadelphia staple since 2008, Butcher and Singer’s historic location dates back to the early 1900s. An homage to the glitz and glamor of 1940s Hollywood, the upscale steakhouse features dark wood, high ceilings, and beautiful chandeliers creating a refined, cozy, and comfortable environment. An unparalleled selection of steaks and chops, expertly prepared, can be topped with Oscar (super lump crab, asparagus, béarnaise) and/or Sauce (steak sauce, horseradish cream, béarnaise). Try their massive 50 oz. Tomahawk Ribeye or an item from their extensive raw bar selection which pairs perfectly with classic American cocktails and one of the most impressive wine lists in Philadelphia.
St. Elmo Steak House
A landmark in downtown Indianapolis since 1902, St. Elmo Steak House is the oldest Indianapolis steakhouse in its original location. Named after the patron saint of sailors, St. Elmo, the restaurant honors its past by maintaining its traditional atmosphere, professional service, and presenting an outstanding refined menu. They serve approximately 162,000 lbs of steak annually in eight varieties as well as four prime dry-aged steaks, with the 38oz. bone-in prime rib (limited availability) and its 32 oz. USDA prime tomahawk ribeye is their two premier steak options. Along with serving steaks, seafood, and chops, it features 500 framed photos as well as a speakeasy-style lounge & bar as well as a wine cellar with over 12,000 bottles of wine.
Situated on Wynn Las Vegas’ Lake of Dreams is its signature steakhouse SW. Helmed by executive chef Mark LoRusso, the signature steakhouse procures the highest quality steaks from around the world. Featuring classic American fare in an upscale setting, SW carries some of the most coveted cuts from its A5 Japanese Wagyu to carrot-fed Dry Aged Snake River Farm Wagyu to a Chile-Rubbed Double Rib Eye. Originally designed by Vincent Wolf, pocket doors create an “inside is outside” dining environment with two private dining rooms and a lovely patio with a prime view of the nightly shows on the Lake of Dreams.
The Old Homestead Steakhouse
The iconic Old Homestead Steakhouse has operated from the same footprint since opening its doors in 1868, making it one of the longest continually serving restaurants in America. Located in the heart of New York City’s Meatpacking District they are known for their USDA prime dry-aged Texas-size slabs of beef that include its signature cuts led by the mammoth Gotham rib eye on the long bone and thick slab of porterhouse steak and more. While Old Homestead has undergone multi-million-dollar makeovers, it maintains a perfect balance between modern elegance and flair. From its life-size bovine sculpture on the restaurant’s marquee, Annabelle the Cow, to the exclusive Schnabel Room – a private space designed by world-renowned artist, photographer, and filmmaker Julian Schnabel. Along with the claim of inventing the ‘doggie bag’ for leftovers, they also have outposts at Borgata Hotel Casino & Spa in Atlantic City, NJ, and at Caesars Palace in Las Vegas.