The Top Steakhouse In Every State


From the rugged charm of Western-style steakhouses to the nostalgic ambiance of old-school Midwest supper clubs and the sophisticated allure of big-city temples of haute beef, the diversity of steakhouse experiences across the country is unparalleled. These establishments offer more than just juicy cuts of meat; they provide a glimpse into their locales’ unique culinary landscapes and traditions. Enjoy perfectly grilled steaks while immersing yourself in the local flair that permeates each meal, making every bite a celebration of regional flavors and culinary expertise.

Idaho: Chandlers

Chandlers Prime Steaks & Fine Seafood/Facebook

Chandlers embodies the quintessence of a jazz haven, promising nightly live performances and libations crafted to perfection. With its plush high-back leather booths, the atmosphere exudes sophistication, enticing patrons to indulge in the allure of a killer martini. Chandlers has carved a niche with its delectable array of steaks and seafood, showing off 13 distinct cuts of meat sourced from the esteemed local supplier, Snake River Farms. The menu showcases dishes like leek and fennel au gratin potatoes alongside pommes frites drizzled with truffle oil. 

Mississippi: Marshall Steakhouse


As you enter Marshall Steakhouse, the vibe transports you to a rustic hunting retreat rather than a typical steakhouse. The space is decked up with white oak tables, mounted taxidermy, and inviting fireplaces that cast a cozy glow during the winter months Regulars swear by the mouthwatering sausage and cheese plate, zesty fried pickles, and the beloved crabmeat and crawfish bisque, setting the stage for a memorable dinner. Marshall’s also delights in shrimp and grits crafted from locally bought stone-ground grits. 

Illinois: Lawry’s The Prime Rib

Lawry’s The Prime Rib, Chicago/Facebook

Since its inauguration in 1974, Lawry’s The Prime Rib has cemented its status as one of Chicago’s premier steakhouses. Originally the McCormick Mansion, this four-story Italian Renaissance edifice boasts a rich history. Each chosen standing rib roast undergoes a 25-day aging process before being roasted to perfection atop a bed of rock salt, rendering it incomparably tender. Don’t forget to order the Yorkshire pudding, a quintessential companion for savoring every drop of the steak’s succulent juices. 

Oregon: Urban Farmer

Urban Farmer Portland/Facebook

Urban Farmer epitomizes rural chic with its restored farmhouse building, adorned with eclectic artwork and shelves proudly displaying housemade preserves and pickles. Under the guidance of Executive Chef Matt Christianson, the restaurant lives up to its name by embracing a farm-to-table ethos. Chef Christianson forages for shiitake and maitake mushrooms from a custom-built cabinet within the dining room, handmade by local artisan Buck Ferro. The beef cuts are sourced from Oregon farms, including the grass-fed rib eye and tenderloin from Carman Ranch.

Massachusetts: Smith & Wollensky

Smith & Wollensky New York City/Facebook

Since its establishment in New York City in 1977, Smith & Wollensky has remained dedicated to sourcing steaks exclusively from Double R Ranch and Snake River Farms in the Pacific Northwest. The menu showcases steaks such as the coffee-and-cocoa-rubbed filet, adorned with a Spanish mole-inspired dry rub and accompanied by ancho chile butter, and the indulgent lobster Oscar-style New York strip, featuring poached lobster and hollandaise sauce for an extravagant surf and turf dinner. 

Colorado: Steakhouse No. 316

Steak House 316 Boulder/Facebook

In response to a void in Aspen’s culinary scene, Samantha and Craig Cordts-Pearce, a dynamic husband-and-wife duo, transformed their existing restaurant, Lulu Wilson, into a steakhouse reminiscent of a film noir setting. Nestled within a charming 1888 Victorian home from Aspen’s mining era, the interior design is nostalgic. Staff lore hints at the presence of Lulu Wilson’s lingering spirit, adding an extra layer of intrigue. The menu has an array of cuts, from tender filets to robust cowboy rib eyes, all served in cast-iron skillets. 

Nevada: SW Steakhouse

SW Steakhouse/Facebook

Indulging in dinner at SW Steakhouse at Wynn Las Vegas is an experience worth boasting about, defying the notion that “what happens in Vegas stays in Vegas.” Opt for the 4-ounce cut of Sanuki wagyu, known for its exquisite marbling, accompanied by a price tag of $220. SW Steakhouse stands among the elite, being one of only four restaurants in the U.S. to offer certified authentic Kobe beef, prized for its unparalleled richness, juiciness, and tenderness. Elevate your steak with decadent additions like foie gras, Maine lobster, or Alaskan king crab. 

California: Nick & Stef’s Steakhouse

Nick + Stef’s Steakhouse/Facebook

Nick & Stef’s Steakhouse seamlessly blends the classic steakhouse ambiance with a laid-back California coolness. Diners are greeted by the tantalizing sight of the dry-aging room, a testament to the restaurant’s dedication to special cuts of meat. Grilled over oak and mesquite, the 28-day dry-aged steaks take center stage, including the tomahawk rib chop served tableside, alongside favorites such as rib eyes and New York strips. The Cut & Whiskey tasting menu offers a choice of three steaks—New York strip, American wagyu ribeye, and the lusciously buttery A5 Japanese wagyu.

Maryland: Voltaggio Brothers Steak House

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Bryan and Michael Voltaggio, esteemed Maryland natives known from Bravo’s Top Chef, joined forces to create the Voltaggio Brothers Steak House. The restaurant has a design that pays homage to familial bonds. The marbled 36-ounce Creekstone porterhouse is a standout dish, expertly grilled over coals in a specialized oven. Drawing inspiration from their Maryland roots, the brothers present creations such as the indulgent 10-ounce jumbo lump crab cake steak served in a cast-iron skillet and adorned with fresh herbs and a homemade “beernaise” sauce. 

Kansas: Scotch & Sirloin

Scotch & Sirloin/Facebook

Scotch & Sirloin, affectionately known as “The Scotch” among Wichita locals, has remained synonymous with exceptional steaks. While still renowned for serving the finest beef in the Midwest, the restaurant underwent a transformative design overhaul upon relocating in 1997. Diners are greeted by a captivating wine cellar and wall, showcasing over 1,500 bottles. Each steak undergoes meticulous wet-aging for more than 30 days and is cooked in a scorching 1,600-degree broiler, resulting in cuts with a delectably charred crust.

New Hampshire: The Library Restaurant

Library Restaurant/Facebook

The Library exudes a refined yet inviting space characterized by silver-lined French mirrors, rich dark wood tones, and shelves adorned with vintage books. Signature cuts, meticulously prepared to the restaurant’s exacting standards, include the flagship Gentleman’s Cut sirloin, a lusciously marbled 16-ounce steak prized for its creamy fat cap, which imparts a delectable buttery flavor as it cooks. The Library has been honored with the prestigious Award of Excellence from Wine Spectator for several consecutive years.

South Carolina: Oak Steakhouse

Oak Steakhouse/Facebook

Oak Steakhouse emanates regal elegance, with arched windows, soaring 20-foot ceilings, inviting fireplaces, and impeccably preserved 150-year-old heart-pine floors. The menu contains a selection of lovingly cooked wet- and dry-aged certified Angus steaks. Begin your gastronomic journey with the Oysters Rockefeller or succulent shrimp cocktail with local ingredients. Consider enhancing your filet or strip with grilled shrimp or scallops for a surf-and-turf. 

Michigan: Prime + Proper

Heirloom Hospitality/Facebook

All-star butcher Walter Apfelbaum expertly crafts cuts of meat in-house, showcasing them like treasures in a glass-encased aging room, affectionately dubbed the “jewelry case of meats,” before Executive Chef Ryan Prentiss masterfully prepares them over live fire on a locally designed grill. Accompaniments, sauces, and butters elevate the steak, adding luxurious touches like foie gras salt, shaved truffles, roasted garlic ash butter, and a Detroit-inspired proper steak sauce enriched with dry-aged beef fat. 

Pennsylvania: Butcher and Singer

Butcher and Singer/Facebook

Butcher and Singer, rooted in Philadelphia, transports diners to the glamour of 1940s fine dining with its nostalgic decor characterized by dim lighting. Classic dishes like Escargots, Shrimp and Crab Louie, and Baked Alaska evoke the elegance of the Golden Age. Yet, the heart of Butcher and Singer lies in its modern approach to steaks and chops, utilizing cutting-edge aging techniques. Each A-grade steak is meticulously wet-aged, including the 32-ounce porterhouse for two, ensuring tenderness and flavor. 

Virginia: Hondos


For a quintessential chophouse in Richmond, look no further than Hondos. Signature steaks beckon, including the Steak Hondo, a delightful rendition of Steak Oscar featuring filet mignon paired with grilled marinated portobello mushroom, jumbo lump crabmeat, asparagus, and hollandaise sauce. Another dish with rave reviews is the peppercorn-crusted New York strip served with a brandy-and-green-peppercorn cream sauce.  For adventurous foodies the bone-in filet mignon, complemented by fresh horseradish is a great pick. 


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