
Steakhouses are cornerstones of American culinary culture, each offering a dining experience shaped by regional influences and traditions. This listicle showcases the finest steakhouses in every state, highlighting signature dishes and exceptional techniques. Be it long-standing establishments or innovative newcomers, let’s see what’s cooking!
Alabama: Helen (Birmingham)

Helen enhances Southern comfort with a steakhouse twist. Their dry-aged ribeye and smoked short ribs look lovely alongside creative sides like angel biscuits and tomato pie. The restaurant’s modern industrial decor in a historic building creates a unique dining atmosphere.
Alaska: Club Paris (Anchorage)

Established in the late 1950s, Club Paris serves Alaskan-sized portions. Their famous four-inch-thick filet mignon and rock-salt-roasted prime rib are local legends. Want to know something weird? Club Paris’ history was once a funeral parlor.
Arizona: J&G Steakhouse (Scottsdale)

Situated atop the Phoenician resort, J&G Steakhouse offers panoramic views of Camelback Mountain. Their menu features prime cuts like the bone-in ribeye and filet mignon. The seven-course tasting menu with wine pairings showcases Chef Jean-Georges Vongerichten’s culinary expertise.
Arkansas: 501 Prime (Hot Springs)

501 Prime specializes in USDA Prime beef, with standouts like the Boursin filet topped with herb-infused cheese. Their Bourbon Bar holds over 120 varieties of whiskey. The restaurant’s upscale yet welcoming atmosphere makes it perfect for special occasions.
California: Niku Steakhouse (San Francisco)

Niku Steakhouse combines Japanese techniques with California’s bounty. They offer rare beef varieties like A5 Wagyu from various Japanese prefectures. The open kitchen with a custom-made wood-fired grill allows diners to watch their steaks being prepared with precision.
Colorado: The Buckhorn Exchange (Denver)

The Buckhorn Exchange was the first licensed establishment in Colorado, having opened its doors in 1893. In addition to a selection of traditional cuts and unusual meats like buffalo and elk, the menu features more than 500 taxidermied animals on its walls.
Connecticut: David Burke Prime (Mashantucket)

David Burke Prime is known for its pink Himalayan salt aging room at the Foxwoods Resort Casino. Their signature 45-day dry-aged ribeye offers intense flavor. The tableside Caesar salad preparation adds a touch of classic steakhouse showmanship to the dining experience.
Delaware: Houston White Co. (Rehoboth Beach)

Houston White Co. combines beachside dining with top-quality steaks. Their house-butchered Delmonico and coffee-rubbed ribeye are menu highlights. The raw bar features fresh oysters from both coasts. The restaurant’s elegant nautical decor complements its coastal location.
Florida: Bern’s Steakhouse (Tampa)

A Tampa institution since 1956, Bern’s is renowned for its 600,000-bottle collection. Diners tour the kitchen and wine cellar post-meal. Their steaks are cut and trimmed in-house. The Harry Waugh Dessert Room offers 50 desserts and 1,000 after-dinner spirits.
Georgia: Kevin Rathbun Steak (Atlanta)

Housed in a converted factory, Kevin Rathbun Steak blends industrial chic with Southern hospitality. Their 16-ounce ribeye and dry-aged porterhouse are menu favorites. The restaurant’s bacon-infused bourbon old-fashioned perfectly complements the rich, flavorful steaks.
Hawaii: Hy’s Steak House (Honolulu)

Hy’s Steak House, open since 1976, grills USDA Prime steaks over Hawaiian kiawe wood. Their tableside preparation of Steak Diane is a house specialty. The elegant wood-paneled dining room and tuxedoed waitstaff create a classic steakhouse ambiance with a tropical twist.
Idaho: Chandlers (Boise)

This place offers an array of premium beef, including American Wagyu and grass-fed Oregon beef. Their 8-ounce baseball-cut sirloin is a unique item. The restaurant’s jazz lounge and martini bar add a sophisticated touch to downtown Boise’s dining scene.
Illinois: Gibsons Bar & Steakhouse (Chicago)

A Chicago icon since 1989, Gibsons is the first restaurant group to have its own USDA Prime certification. Their 32-ounce porterhouse is noteworthy. The 19-ounce Gibson’s “Sandwich King” filet mignon is perfect for hearty appetites. Each meal ends with their famous oversized slice of cake.
Indiana: St. Elmo Steak House (Indianapolis)

Serving hot shrimp cocktails and well-aged steaks since 1902, St. Elmo’s has gained a reputation for itself. A popular choice among the staff is their 28-ounce porterhouse. The restaurant’s historic design and wood-paneled walls transport patrons to the early 20th century.
Iowa: Archie’s Waeside (Le Mars)

This family-owned restaurant has been dry-aging its hand-cut steaks on-site since 1949. Its 20-ounce bone-in ribeye is a standout. The restaurant’s James Beard Award-winning wine list features over 100 selections. The retro decor maintains the charm of its origins.
Kansas: 6S Steakhouse (Wichita)

6S Steakhouse sources its beef from Kansas ranches. The restaurant’s signature 6S Tomahawk ribeye is dry-aged for 50 days. Their house-made steak sauce and compound butter enhance each cut. The modern, upscale interior features a glass-enclosed wine room.
Kentucky: Blue Heron Steakhouse (Lexington)

Housed in a historic building, Blue Heron Steakhouse offers an upgraded take on Southern cuisine. Their 14-ounce New York strip is widely liked. The restaurant’s craft cocktail program, featuring Kentucky bourbons, perfectly complements the steaks. Seasonal patio dining is also available.
Louisiana: Dickie Brennan’s Steakhouse (New Orleans)

Dickie Brennan blends USDA Prime beef with Creole flair. Their house specialty is prime rib rubbed with Creole seasonings. The restaurant’s tableside-prepared Banana’s Foster is a nod to New Orleans’ culinary heritage. The clubby atmosphere reflects the French Quarter’s rich history.
Maine: Timber Steakhouse & Rotisserie (Portland)

Timber Steakhouse showcases locally-sourced, grass-fed beef and their 18-ounce bone-in ribeye is a customer favorite. The restaurant’s wood-fired grill imparts a unique flavor to each steak. Their extensive bourbon list features over 200 selections, including rare and allocated bottles.
Maryland: Lewnes’ Steakhouse (Annapolis)

Their 24-ounce porterhouse is legendary. Family-owned since 1921, Lewnes’ specializes in USDA Prime beef aged for 4-6 weeks. The restaurant’s wine cellar houses over 450 labels. Plus their intimate, dark-wood interior maintains the ambiance of a classic steakhouse.
Massachusetts: Mooo (Boston)

A modernized version of the traditional steakhouse, Mooo is present at the XV Beacon Hotel. Mooo’s 6-ounce Japanese A5 Wagyu is a sumptuous treat. With over 325 labels, the restaurant also brags an extensive wine list. In contrast to the historic Beacon Hill site, the interior is sleek and modern.
Michigan: Prime + Proper (Detroit)

Prime + Proper dry-ages steaks in-house for 28-145 days. Their 40-ounce Tomahawk ribeye is perfect for sharing. The restaurant’s raw bar features fresh seafood and caviar service. The Art Deco-inspired interior, complete with a custom chandelier, exudes modern splendor.
Minnesota: Manny’s Steakhouse (Minneapolis)

Manny’s, recognized for its “Bludgeon of Beef,” a 40-ounce bone-in ribeye, sources USDA-certified Angus beef. The spot’s tableside meat cart allows customers to choose their preferred cut. The restaurant’s atmosphere and irreverent menu descriptions add personality to the fine dining experience.
Mississippi: Doe’s Eat Place (Greenville)

Founded in 1941, Doe’s began as a grocery store. Their 3-pound porterhouse, cooked on an ancient broiler, is legendary. The restaurant’s tamales, a nod to its Delta roots, are a must-try appetizer. The no-frills atmosphere focuses attention on the exceptional food.
Missouri: Jess & Jim’s (Kansas City)

Established in 1938, Jess & Jim’s is famous for their 25-ounce Strip, named after a 1972 magazine feature. The restaurant hand-cuts steaks daily from the whole tenderloin. Jess & Jim’s casual, family-friendly atmosphere contrasts with the high-quality USDA Choice beef served.
Montana: Buffalo Block Steakhouse (Billings)

Specializing in beef grown in Montana, Buffalo Block is located in the historic Northern Hotel. A neighborhood favorite is their 18-ounce bone-in New York strip. The restaurant’s interior design honors the building’s 1904 beginnings by retaining some of its original structural components.
Nebraska: Timbers (Nebraska City)

Part of Lied Lodge & Conference Center, Timbers get their beef from local Nebraska ranches. The diner’s floor-to-ceiling windows offer spectacular vistas of the surrounding Arbor Day Farm. Timber’s 14-ounce ribeye, seasoned with house-made steak rub, is a standout.
Nevada: Golden Steer Steakhouse (Las Vegas)

Since 1958, Golden Steer has hosted numerous celebrities, including the Rat Pack. An undoubted classic is their 24-ounce bone-in ribeye. The restaurant’s red leather booths and wood-paneled walls maintain a typical Vegas ambiance. Tableside Caesar salad preparation adds to the experience.
New Hampshire: Hanover Street Chophouse (Manchester)

This 40-ounce porterhouse is perfect for two and the Hanover Street Chophouse dry-ages their prime beef in-house. The restaurant’s award-winning wine list features over 300 selections. With white tablecloths and leather seating, the elegant dining room creates a refined atmosphere.
New Jersey: Old Homestead (Atlantic City)

Old Homestead, which is housed in the Borgata Hotel Casino, has the biggest cuts in Atlantic City. Their 34-ounce Gotham ribeye is unmatched. Fresh fish towers are available at the restaurant’s large raw bar; the sleek, contemporary decor contrasts with the traditional steakhouse cuisine.
New Mexico: Market Steer Steakhouse (Santa Fe)

Market Steer Steakhouse derives its beef from small family farms under the direction of a former rodeo champion. Their house specialty is a 20-ounce cowboy-cut ribeye. The layout of the restaurant combines contemporary style with Southwestern characteristics. Their homemade steak sauce goes well with every cut.
New York: Peter Luger (Brooklyn)

Operating since 1887, Peter Luger holds a Michelin star. They serve only USDA Prime beef, dry-aged in-house. Their porterhouse for two is iconic. The restaurant’s spartan decor, cash-only policy, and gruff service are part of its enduring charm.
North Carolina: Angus Barn (Raleigh)

Angus Barn seats 650 diners. Founded in 1960, this 42-ounce Chateaubriand for two is carved tableside. The restaurant’s wine cellar houses over 25,000 bottles. The rustic barn-like structure and Western antiques create an interesting dining atmosphere.
North Dakota: The Ranch (Devils Lake)

North Dakota’s farming tradition is still connected to this restaurant because of its rustic setting and understated design. Once a family farm, the Ranch gained notoriety for its cheap rates and hearty meals. People in the area love their 16-ounce ribeye.
Ohio: The Pine Club (Dayton)

Established in 1947, The Pine Club serves only USDA Prime beef. Their 20-ounce bone-in ribeye comes with famous onion rings. With dimly lit, wood-paneled interiors, the place creates an intimate atmosphere. The restaurant’s cash-only policy and no-reservations rule add to its old-school charm.
Oklahoma: Boulevard Steakhouse (Edmond)

Family-owned since 1998, Boulevard Steakhouse offers USDA Prime and Choice beef. Their 22-ounce bone-in ribeye is a house specialty and their wine collection has received Wine Spectator’s Award of Excellence. The elegant dining room features white tablecloths and leather seating.
Oregon: Laurelhurst Market (Portland)

Laurelhurst Market combines a steakhouse with a butcher shop. Their 12-ounce teres major steak is a unique offering. Another interesting fact is that the menu is seasonally changed. The open kitchen and in-house butchery program provide a transparent farm-to-table experience.
Pennsylvania: Butcher and Singer (Philadelphia)

Their 50-ounce tomahawk ribeye serves 3-4 people. The restaurant’s raw bar features an impressive shellfish tower, and the soaring ceilings and art deco details create a dramatic dining atmosphere. Located at a former bank, Butcher and Singer channels 1940s Hollywood glamour.
Rhode Island: Ten Prime Steak & Sushi (Providence)

Ten Prime offers both premium steaks and sushi. The restaurant’s fusion menu includes unique items like lobster mashed potatoes. The two-story dining room with a curved staircase creates a striking visual centerpiece. They dry-age their 16-ounce New York sirloin for a full 21 days.
South Carolina: Halls Chophouse (Charleston)

Family-owned Halls Chophouse sources USDA Prime beef from Allen Brothers in Chicago. The 18-ounce bone-in ribeye is on their best-seller list! The restaurant offers live jazz nightly, and their Sunday Gospel Brunch is a unique Charleston feeling that combines Southern cuisine with spiritual music.
South Dakota: Delmonico Grill (Rapid City)

Delmonico Grill is known for its locally sourced beef. Every day, they hand-cut their iconic 14-ounce Delmonico ribeye. They too change their menu seasonally basedon what is in season. Desserts like their house-made ice cream, which comes in odd flavors like sweet corn, are a must-try.
Tennessee: Kayne Prime (Nashville)

Kayne Prime aged beef on-site and provides a cut-by-cut genealogy. Their 14-ounce New York strip is noteworthy, and the cream corn brûlée is another interesting side dish in the restaurant. The room’s temperature-controlled design features an elegant wine wall with approximately 700 bottles.
Texas: Killen’s Steakhouse (Pearland)

At Killen’s, you can enjoy a variety of beef options, such as Texas Wagyu and Japanese A5 Wagyu. If you are a party of 3 or more, their 50-ounce double-cut ribeye is ideal for sharing. Additionally, the restaurant offers a gourmet version of the classic Texas dish, chicken-fried steak, served with mashed potatoes.
Utah: Grub Steak Restaurant (Park City)

Established in 1976, Grub Steak Restaurant provides a genuine Old West experience that both residents and visitors adore. Grub’s 24-ounce porterhouse steak is seasoned with salt sourced from Utah’s Great Salt Lake. The restaurant’s salad bar showcases over 40 different items, and you are free to try whichever you like.
Vermont: Guild Tavern (Burlington)

Guild Tavern obtains its beef from local Vermont farms. The 18-ounce bone-in ribeye is grilled over Vermont hardwood. To take down the meat, the spot also offers a craft cocktail program with locally distilled spirits. The open kitchen with a wood-fired grill adds excitement to the dining experience.
Virginia: Old Original Bookbinder’s (Richmond)

Bookbinder’s, a Richmond outpost of the original Philadelphia location, opened in 2003. Their 24-ounce porterhouse is dry-aged for 28 days. The restaurant is famous for its snapper soup, which pays homage to its Philadelphia roots, featuring nautical decor that reflects the restaurant’s seafood heritage.
Washington: The Butcher’s Table (Seattle)

The Butcher’s Table specializes in Mishima Reserve American Wagyu beef. Three-ounce samples of various cuts are available as part of their Wagyu flight. The restaurant’s open kitchen features a nine-foot-long wood-fired barbecue, and the beef-aging technique is displayed in a glass-walled dry-aging area.
West Virginia: The Wonder Bar Steakhouse (Clarksburg)

The Wonder Bar Steakhouse has been serving up hearty meals since 1946. A neighborhood favorite is their 24-ounce Porterhouse. The restaurant’s hilltop setting provides expansive views of Clarksburg; stone fireplaces and Douglas Fir beams abound in the comfortable, cabin-like interior.
Wisconsin: The Ranch Supper Club (Hayward)

Northwoods charm meets traditional steakhouse cooking at The Ranch Supper Club, which opened in 1931. The mainstays of the menu are the 16-ounce ribeye and the restaurant’s relish tray appetizer from Wisconsin supper clubs. Thanks to taxidermy and knotty pine walls, the atmosphere is evocative of the Northwoods.
Wyoming: The Gun Barrel Steak & Game House (Jackson)

Situated in a former taxidermy shop, The Gun Barrel offers both traditional and game meats. Their 24-ounce porterhouse is popular, but adventurous diners opt for buffalo or elk steaks. Mounted wildlife and Western artifacts create an authentic Wyoming atmosphere.