Steakhouses have been an institution in the restaurant industry since the early 1900’s. The classic American steakhouse has come a long way since the first steakhouse opened its doors. In addition to an exceptional environment, the top steakhouses serve only the finest beef, utilizing inventive cooking techniques. Seasoning, or lack of it, comes into play as well as all the delicious accompaniments. Our pick for the top steakhouses in America bring the traditional steak dinner to a whole new delectable level.
Our first steakhouse is a landmark in Indianapolis, IN both for its long running excellence in steaks and for its prestigious guest list a mile long. St. Elmo’s Steakhouse was established in 1902 and has been serving prime cuts of wet-aged beef in classic steakhouse style for over 100 years. Unlike the trend of serving everything a la carte, St. Elmo’s adheres to the old tradition of serving you a meal, complete with bread, salad and potato. Steaks are cooked over an open flame and have the signature criss-cross grill marks. The prime rib, when available, always steals the show here. But the bone in ribeye is a good alternative. And the World Famous St. Elmo Shrimp Cocktail is a must for every diner. St. Elmo’s Steakhouse has a long tenure of employees, some of whom have been there over 20 years. St. Elmo’s exceptional service and adherence to the strictest quality standards are what have attracted such a prestigious following over the years.
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Barclay Prime in Philadelphia, PA. is located in the very desirable Rittenhouse Square. It’s description of a “luxury boutique steakhouse” perfectly fits the wood paneled bar/lounge area and the open, airy dining room with glittering chandeliers and modern seating. Their selection of steaks encompasses everything form 40-day dry-aged prime beef to Japanese A5 wagyu steaks. But their crowning glory is the 50 oz. Tomahawk Ribeye carved tableside. A knife selection is presented to each guest upon ordering a steak. Barclay Prime offers an array of sides and sauces to complement your steak and amazing Gruyere bread to start your meal. Barclay Prime brings sophistication to American steakhouses.
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Peter Luger’s Steakhouse is a New York City tradition. This unpretentious wood paneled steakhouse was established in 1887. All of their beef is hand selected by the Forman family and has been for over 50 years. The selected loins of beef are then dry-aged on site in their special aging box. Once butchered these USDA Prime cuts of beef are ready for broiling. Peter Luger’s only offers two types of steak on their menu – the rib steak and porterhouse. The porterhouse can be ordered for up to four. It comes out pre-sliced on a sizzling hot plate which perfectly catches the natural steak juices. Sides are a la carte and portioned for two. If you are a true carnivore, take advantage of Luger’s Sizzling Bacon by the Slice before your main course. And be sure to save room, if you can, for Peter Luger’s famous Apple Strudel with homemade “Schlag”. Word to the wise – Peter Luger’s is cash only!
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Dickie Brennan’s Steakhouse in New Orleans serves USDA prime steaks “with a New Orleans touch”. What that means is you’ll get the finest cut of beef which you can “jazz” up in true New Orleans fashion with jumbo gulf shrimp or Danish bleu cheese. Even their prime rib is given the Cajun treatment with honey and creole seasoning. The house favorite is the USDA Prime Strip seared in cast iron with creole seasoning. But for something truly exceptional, try their famous House Filet topped with fried oysters and béarnaise sauce. Dickie Brennan’s occupies a space just inside the French Quarter, and offers six private dining rooms including a chic lounge/bar. Known as the best steakhouse in the city, you will regularly see Louisiana’s most important people enjoying one of Dickie Brennan’s New Orleans style steaks. At Dickie’s you’ll always be in good company.
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Murray’s Steakhouse in Minneapolis, MN has been family owned and operated for 60 years. Very little has changed at Murray’ since they opened. They still use their top-secret recipe for garlic toast, and they are still serving their famous 28 oz. Silver Butter Knife Steak for 2 carved tableside. All of Murray’s steaks are aged 28 days and hand cut by the in house butcher Boyd, who has been with Murray’s for over 30 years. Steaks are served alone in all their meaty glory, diners pair them with an a la carte side. Murray’s occupies a space in one of the oldest buildings in downtown Minneapolis. Through the years the city has been knocked down and built up again. Murray’s has remained the same both outside and in, doing things as they always have, and we suspect, as they always will.
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Pappas Bros. operates three steakhouses in Dallas and Houston, TX. Their recipe for a great steak is three-fold. They only serve 100% USDA prime beef, obtained from one Midwest packer. Their full time butchers hand cut all steaks in house for the perfect portion every time. The steaks are dry aged in house for at least 28 days using their family secret dry aging process. Only after this are steaks worthy for your plate. Pappas. Bros. finishes them on Montague broilers with kosher salt, pepper and butter perfectly bringing out the dry-aged flavors. Pappas. Bros. also offers an award-winning wine list, the perfect complement to any of their perfected steaks. For a real treat try a plate of Lobster Deviled Eggs.
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Cattleman’s Steakhouse in Oklahoma City, OK has the distinction of being the oldest, continuously operating restaurant in the city and for good reason. With a history almost as legendary as their steaks, Cattleman’s has been hand-cutting and dry aging cut of corn fed Midwest USDA Prime and Choice beef since the early 1900’s. Cattleman’s uses charcoal flame to finish their beef, ensuring seared on the outside, juicy on the inside steaks. Cattleman’s T-Bone Steak was served to President Bush and their signature Pepper Steak is topped with a delicious peppercorn cream sauce. But if you really want the finest Cattleman’s has to offer, inquire about the nightly USDA Prime “Blue Ribbon Special”. Cattleman’s Steakhouse was won by Gene Wade with one roll of the dice in 1945 and since then Mr. Wade has made it into the legendary steakhouse it is today.
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Bern’s Steakhouse in Tampa, FL. came about through an intense labor of love. Bern and his wife Gert spent their spent most of their adulthood turning an old bar into the award winning steakhouse it is today. Bern’s Steakhouse considers cooking steaks an art form, carving each one to order. They cater to all tastes and appetites. You can order dry-aged steaks (aged 5 to eight weeks) or fresh cuts in any size you would like. Their comprehensive grilling chart gives every temperature imaginable and a variety of sauces and topping are available to enhance your steak. Be sure to inquire about the Kitchen within a Kitchen menu for the nightly specials and Luxe Beef Tasting. The rest of Bern’s menu should not be overlooked. Fresh seafood is delivered daily and Bern’s only uses hormone-free chicken. Two different types of foie gras are on the menu as well as 20 different types of caviar. And of course, no trip to Bern’s would be complete without a trip to the Harry Waugh dessert room.
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Kevin Rathbun turned an old cotton warehouse in downtown Atlanta into an award winning steakhouse. Kevin Rathbun Steak serves only USDA prime steaks from Allen Brothers meat purveyors in Chicago, a name well known in the steak business. Allen Brothers hand carves and meticulously dry-ages all of their beef, only sending out the very best product. Kevin Rathbun adds their touch with a perfect season and sear. Steaks come out with a delicate crust and juicy center. Most popular choices are the dry age steak for two or three and the bone in filet. And if you dine at Kevin Rathbun’s don’t overlook the steak accompaniments. The Seared Foie Gras atop a bone in filet is pure perfection. The rest of Kevin Rathbun’s menu is unusually large with hot and cold appetizers, chilled seafood, salads, sides and other entrees – in all over 50 items. Kevin Rathbun Steak, with their modern spin on the traditional steakhouse, has established themselves as one of the top steakhouses in the country.
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Cut in Beverly Hills is a contemporary take on the traditional American steakhouse. The menu encompasses a variety of the highest quality beef. Diners can choose from two different varieties of USDA prime beef, American Wagyu Beef and Japanese Wagyu Beef. The 21-day wet-aged Illinois Porterhouse for Two carved tableside is a popular choice among diners. But the true standout on the menu is Japanese A5 Wagyu Beef from Miyazaki Prefecture, Kyushu. This melt in your mouth beef is arguably, the best in the world. Undecided diners can opt for the New York Sirloin tasting, giving diners a sampling of American Wagyu, Japanese Wagyu and Nebraska 35-day dry-aged strips. A tip from diners is to start with the dry-aged and work your way up to the Japanese wagyu. Each steak is cooked over charcoal and hardwood, then finished in a 1200-degree oven. And with most steakhouses, Cut offers a variety of toppings and sauces to enhance the steaks. Cut is the place to see and be seen with its location in the Beverly Wilshire Hotel. It’s also the place to have an unrivaled steak dinner.
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