The Best Steakhouse In Every State

We're lucky enough to live in a country that has more varieties of steakhouses (and restaurants in general) than previous generations could have ever imagined. There are the cavernous, inexpensive Wild West establishments where everyone seems to be wearing a Stetson and a pair of cowboy boots; the power-broker-with-an-expense-account clubhouses; the joints that serve steak at the bar but don't quite fall into the bar-and-grill category; and the modernist steakhouses that turn all these conventions upside down. But whether they're clad in red leather or plywood, décor is only one aspect of the overall steakhouse experience. When it comes down to it, it's all about the steak. And from ripping-hot broilers to mesquite grills, these restaurants do it right.

In order to track down the best steakhouses in every state, we started by consulting our annual ranking of America's 50 best steakhouses, which is compiled by judging more than 200 steakhouses on strict criteria. But that only took us so far; to fill out the map we then took a deep dive into each remaining state's culinary scene, grading all the leading steakhouses by those same criteria: Is the meat sourced reputably and USDA Choice or Prime? Is it dry-aged, and if not, is it as high in quality as can be? Is it served at the proper doneness without fail and with a touch of ceremony? How are the side dishes and other supporting players? Is it revered by locals and out-of-towners alike? We also considered the overall steakhouse experience. Because the goal is to showcase homegrown favorites, we excluded chains with more than a handful of locations, like Capital Grille, Fleming's and LongHorn.

In the end, our listing doesn't just showcase great steakhouses, it paints a picture of the American culinary landscape. In the states with America's major culinary capitals, like New York, California and Illinois, the top steakhouses are up there with the 101 best restaurants in America, confident in their legendary status. But in states that aren't nearly as renowned for their wealth of culinary options, the steakhouses are far more casual and scrappy, but still serve steaks that are in many ways just as satisfying as their big-city brethren. 

Alabama: George’s Steak Pit (Sheffield)

In business in Sheffield, Alabama, for more than 60 years, George's Steak Pit's very name reveals why it's so renowned: an open pit in the kitchen, on which steaks are grilled over hickory logs. The variety of steaks they're turning out is also staggering: rib-eye, rib-eye butt, bone-in rib-eye, prime rib in two sizes, New York strip, T-bone in two sizes, filet mignon, tenderloin kebabs... The list goes on and on. And while a visit is still a splurge, no steak costs more than 40 bucks.

Alaska: Simon & Seafort’s Saloon & Grill (Anchorage)

An Anchorage favorite since 1978, Simon & Seafort's isn't just the best steakhouse in Alaska, it's also one of the most picturesque in America, offering stunning views of the Alaska Range and Mount Susitna. As for the steaks, they're USDA Prime, and though you may have some trouble choosing between a grilled smoked sirloin, a char-grilled filet mignon and the restuarant's signature rock salt-roasted prime rib (available in three sizes), you'll definitely go home happy.

Arizona: The Stockyards (Phoenix)

The Wild West is still alive and well at the 71-year-old Stockyards, established to feed all the cattlemen in the then-nearby packing houses and still going strong in a slightly out-of-the-way corner of Phoenix, Arizona. An old-time saloon and murals of the Old West greet diners, but this place is no gimmick, being painstakingly restored in 2004. Huge corn-fed steaks are grilled over an open flame, with bestsellers including a 20-ounce buffalo rib-eye and an 18-ounce prime rib. Other options include three sizes of rib-eye, two sizes of New York strip and three sizes of fillet.

Arkansas: Riverfront Steakhouse (North Little Rock)

An Arkansas gem, Riverfront may not look like much (it's tucked in next to a Benihana inside a hotel), but don't be fooled: The steaks here are USDA Prime and darn good. The 30-item salad bar is old-school and well-stocked, baked potatoes are the size of your head, and the 24-ounce porterhouse (the top seller) is, like all the steaks, heavily salted and peppered, seared in an infrared broiler, basted in butter, then placed back in the broiler to crisp up the crust. 

California: CUT (Beverly Hills)

Wolfgang Puck reinvented the steakhouse with CUT in the Beverly Wilshire Hotel in Beverly Hills, California. The traditional red leather booths and bucolic paintings have given way to a cool white interior by rationalist architect Richard Meier and a series of pieces by conceptual artist John Baldessari. In place of iceberg wedges and grilled swordfish, look for warm veal tongue with baby artichokes and roast Maine lobster with black truffle sabayon. Oh, and the steaks? Not the usual four or five choices, but a total of 17 cuts and places of origin, from Australian filet mignon to Illinois bone-in New York sirloin to genuine Japanese wagyu rib-eye from Miyazaki prefecture. 

Colorado: The Buckhorn Exchange (Denver)

One of America's oldest restaurants (and the oldest in Denver), the Buckhorn Exchange was opened by Henry "Shorty Scout" Zietz in 1893, an era when cattlemen, miners, railroad workers, silver barons, Indian chiefs, drifters and businessmen all dined under the same roof. The restaurant was awarded the first liquor license in the state of Colorado, and the menu remains mostly unchanged to this day. The Buckhorn is a true Wild West holdout with its circa-1857 antique bar, wooden fixtures, 575-piece taxidermy collection, 125-piece gun collection and a menu that reflects that good old American desire to eat some red meat. For those who really want to celebrate being on top of the food chain, there are plenty of exotic meats on offer including elk, quail and buffalo (and sometimes ostrich and yak). But if you're in the mood for UDSA Prime steak, we suggest you go for the Big Steak, a New York strip loin carved tableside and available for two (2 pounds) to five (4 pounds) guests. 

Connecticut: David Burke Prime (Mashantucket)

The best steakhouse in Connecticut is tucked away inside the gleaming and expansive Foxwoods Resort Casino. David Burke Prime executive chef Pedro Avila dry-ages his steaks on site in a salt-brick aging room, and the overall experience can compete with any of the best steakhouses in New York. Steaks age from 28 to up to 45 days, and the 55-day dry-aged rib-eye for two is an absolute masterpiece. The menu is rounded out by live lobsters, massive shellfish towers, prime rib and playful appetizers including surf and turf dumplings and candied bacon.

Delaware: Walter’s Steakhouse (Wilmington)

The oldest steakhouse in Wilmington, Delaware, also serves some of the best prime rib you'll have anywhere, available in four different sizes (ranging from 10 to 34 ounces) and cut from either the chuck or sirloin side. (It's also available on a fresh onion roll with horseradish cream.) Rib-eye steak, fillet, New York strip and porterhouse round out the steaks on offer at Walter's, and guests who dine there on Sundays and Thursdays can visit a complimentary seafood bar.

Florida: Bern’s (Tampa)

Don't come to Bern's if you're on a diet; this Tampa, Florida, legend is about wonderful excess. There are 20 kinds of caviar on the menu of this big, old-style, legendary establishment. The menu also includes two preparations of foie gras, two kinds of steak tartare (one with truffles), oysters three ways, endless varieties of fish and shellfish, 16 different cheeses both domestic and imported, nearly 50 desserts (including gluten- and sugar-free varieties) — served upstairs in a special dessert room — and a list of about 7,000 wines (5,500 of them red). Oh, and did we mention steaks? There are seven different cuts in a total of 51 different sizes (from 6 ounces of filet mignon to 60 ounces of strip sirloin), broiled to eight different temperatures, from very rare ("no crust, cold and raw") to, gulp, well-done ("sturdy little crust, no color, no juice, dried out"). Come hungry.

Georgia: Kevin Rathbun Steak (Atlanta)

Located in a former Clorox factory in up-and-coming Inman Park, Kevin Rathbun Steak is part of an Atlanta, Georgia, empire that also includes Rathbun's and Krog Bar, all located on the same street. At his spacious, whimsically appointed steakhouse, Rathbun serves steakhouse classics like escargots, seafood towers, dry-aged porterhouse for two and three, a 22-ounce cowboy rib-eye and 16-ounce New York strips; but there's also a wide selection of items that you don't see on most steakhouse menus like Coca-Cola baby back pork ribs, eggplant fries, lobster fritters, ahi tuna poke and Asian-style meatballs. If you go twice, order whatever you like. But if you only go once, get the steak; we'd recommend that cowboy rib-eye. 

Hawaii: Hy’s Steak House (Honolulu)

The steaks at the elegant and mature 36-year-old Waikiki legend Hy's Steak House are all USDA Prime, and are grilled over native kiawe (mesquite) wood, giving them a deep, smoky char. Offerings include boneless or bone-in New York strip, boneless or bone-in rib-eye, filet mignon, T-bone and a standout 34-ounce porterhouse. Slow-roasted prime rib, rack of lamb, escargot, duck foie gras, caviar and a chef's selection seafood platter help to make Hy's one of Hawaii's premier fine dining experiences.

Idaho: Chandlers (Boise)

Upscale and classy Boise, Idaho, restaurant Chandlers features a stylish martini bar, live jazz nightly, and four varieties of beef: USDA Prime from Chairman's Reserve, natural and organic grass-fed beef from Oregon's Painted Hills, American Kobe from Snake River Farms, and Japanese wagyu. The 8-ounce center-cut American Kobe might just be the single best steak you'll find in the state, especially when paired with house-made béarnaise and a side of crazy good mashed potatoes. Chandler's also happens to have one of the state's best seafood selections – you just might forget it's landlocked.

Illinois: Gibson’s Bar & Steakhouse (Chicago)

If you were to close your eyes and try to imagine what a 26-year-old steakhouse in downtown Chicago, Illinois, called Gibson's would be like, you'd probably hit the nail right on the head: red leather booths, wood paneling, martinis, high-roller customers, flawless service, giant steaks and lobster tails. The USDA Prime steak served here is second to none, and the old-fashioned menu of steakhouse classics includes spicy lobster cocktail in a steamed artichoke, wedge salad and classic cuts of beef including bone-in filet mignon, London broil bordelaise with roasted bone marrow, and the 22-ounce W.R's Chicago Cut, a mammoth bone-in rib-eye. If you're looking to dine here, make sure you call well in advance; reservations are hard to come by. 

Indiana: St. Elmo Steak House (Indianapolis)

Setting foot in St. Elmo is like stepping back in time ­— to 1902 Indianapolis, Indiana, to be exact. The saloon-style décor hasn't changed save for a '90s-era expansion, and neither has the menu: There's a wide selection of wet-aged steaks and chops, a classic shrimp cocktail with sinus-clearing cocktail sauce and saltines, a wedge salad, and a loaded baked potato, all served with the professionalism you'd expect from a place that's been doing it for more than 100 years (one waiter has been on staff since 1976). St. Elmo is steakhouse-meets-comfort food, an inviting place where time really stands still. However, that commitment to keeping the past alive doesn't mean that quality suffers; the menu proudly displays the names of 17 local sources for the food served.

Iowa: The Big Steer (Altoona)

Picture in your mind your idea of a restaurant called The Big Steer in Altoona, Iowa, and we bet you'll come pretty close to what this place actually is, starting with a giant painted cow advertising its Sunday brunch and dinner specials and sign in the front window hawking "Iowa's Finest Prime Rib." The interior is charmingly dated, but you don't come here for the décor; you come here for the Iowa beef. That prime rib is, in fact, paradigm-changing, and very well might be Iowa's best. The homemade bread is legendary, the steaks are spectacular (order yours "Deburgo," in a butter-garlic sauce that's a regional specialty), and the Iowa pork is also worth sampling.

Kansas: Hereford House (Shawnee and Leawood)

At the 61-year-old Hereford House, steaks are locally raised, hand-cut and certified Angus; let your server know exactly how big you want your steak or prime rib to be, and it's all yours. Aside from Kansas City strip, rib-eye, top sirloin, prime rib, porterhouse and fillet, country fried steaks, pork ribs and burgers are also favorites. 

Kentucky: Malone’s (Lexington)

When restaurateur Brian McCarty realized that nowhere in the Lexington, Kentucky, area could he get a steak as good as the USDA Prime ones he'd eaten in Chicago, he decided to singlehandedly change that. Today Malone's is one of the city's best restaurants, and they're even selling their own line of steaks (purchased from those same Chicago butchers) online. At the restaurant, a wide variety of steaks are cooked under an infrared broiler, including 12-ounce Prime sirloin, filet mignon with king crab legs or crispy fried lobster tail, and rib-eye, and prime rib is also a standout. Make sure you start with their famous steak and potato soup.

Louisiana: Dickie Brennan’s (New Orleans)

This French Quarter power broker staple, which is located in a clubby, basement-level space, is a regular hangout for the city's wheelers and dealers and high-rollers. With a swanky bar and six private dining rooms, Dickie Brennan's serves USDA Prime steaks with a creative Louisiana twist; the 6-ounce house fillet is topped with fried oysters and béarnaise sauce, the barbecue rib-eye is topped with Abita beer barbecue shrimp; and any steak can be topped with jumbo lump crabmeat or Danish blue cheese. That's not to say that you should avoid unadorned steaks; the 16-ounce strip is seared in a cast-iron skillet and just might be New Orleans' finest steak. 

Maine: Timber Steakhouse & Rotisserie (Portland)

Portland is a food-lover's paradise, allegedly home to more restaurants per capita than any other city, and if you're in the mood for steak there, Timber is the place to go. Steaks are sourced from local Maine ranches and are exclusively grass-fed, all-natural Black Angus. Filet mignon, marinated steak tips, New York strip and a 40-ounce bone-in rib-eye will definitely satisfy your meat tooth, and their burger, made with dry-aged sirloin, is one if the city's best. The restaurant's slow-roasted rotisserie chicken is also a definite standout.

Maryland: Lewnes’ Steakhouse (Annapolis)

In business since 1921 and in its current incarnation since 1989, this refined and classic institution is an Annapolis, Maryland, legend. The focused menu at Lewnes' is full of all the steakhouse classics: start with shrimp cocktail or stellar jumbo lump crab balls (this is Maryland, after all), follow it up with a New York strip or rib-eye with some hash browns and sautéed spinach, and chase it down with a selection from their ample wine list. A couple Greek specialties, like garides scortholemono (Aegean-style shrimp) and a popular Greek salad, are nods to the owners' heritage.

Massachusetts: Bogie’s Place (Boston)

Dining at this diminutive 20-seat steakhouse, which is without signage and hidden away inside renowned Boston, Massachusetts, burger joint JM Curley, is an experience unto itself; more a private party than a restaurant. A sign reading "Adults Only. Please No Cell Phone Use." adorns the entrance to Bogie's Place, and these rules aren't arbitrary. Inside you'll find power brokers eating caviar, foie gras and 30-day dry-aged New York strips, ensconced in comfortable booths amidst jazz and wine-colored walls. Bogie would have definitely felt right at home here. 

Michigan: Roast (Detroit)

Michael Symon is one of America's most fearless, fun and unpredictable chefs, and at his entry into the Detroit, Michigan. dining scene, all of this is evident and more. The dinner menu at Roast contains delicious and unexpected twists including beef cheek pierogies, pork belly with watermelon and halloumi, and "roast beast" with cassoulet and pork sausage, but the steak selection isn't fooling around. Dishes like filet mignon with crab bearnaise, dry-aged New York strip with smoked mushroom conserva, dry-aged rib-eye with preserved lemon and smoked garlic, and dry-aged porterhouse for two with marbled potato and caramelized onion will make immediately obvious why Symon is one of Food Network's Iron Chefs.

Minnesota: Murray’s (Minneapolis)

If you're looking for a classic steakhouse experience and happen to be in Minnesota's Twin Cities, drop into Murray's, which has been going strong since 1946. Opened by Art and Marie Murray, the restaurant is still in the family, and many of Marie's old recipes are still used. Their famed "Silver Butter Knife Steak for Two," a 28-ounce strip loin carved tableside, is one of the country's great monuments to a well-made steak. Thankfully, the renovation didn't do away with any of the restaurant's classic charm (although it thankfully replaced the banquet hall-style pink drapes and chairs), and the classic neon sign is right where it's always been. 

Mississippi: Doe’s Eat Place (Greenville)

Founded by Dominick "Doe" Signa and his wife, Marnie, in 1941, this Mississippi legend got its start as a honky-tonk that sold great tamales. Over time, the honky-tonk gave way to a full-service restaurant, but the tamales are still legendary. Even more legendary are the steaks. Doe's might be the most downscale and shabby steakhouse in America (guests enter through the kitchen), but that's all a part of the charm; the restaurant is one of the best holes-in-the-wall in America and is even listed on the National Register of Historic Places. It's not a gimmick, however: These enormous steaks are rubbed with proprietary seasoning, cooked under a ripping-hot broiler, and served with a ladle of rich jus. Doe's isn't just a restaurant — it's an experience.

Missouri: Jess & Jim’s (Kansas City)

In a town known for great steak, Jess & Jim's stands apart from the pack, and did so even before Calvin Trillin put it on the map in 1972, when he named the Kansas City, Missouri, old-timer one of the country's best steakhouses in Playboy. Family-owned and -operated since 1938, this no-frills, casual steakhouse is no pomp and all steak. The beef is from Wichita-based Sterling Silver, and is hand cut daily (trimmings are ground into meat for world-class burgers). It's served completely seasoning-free, all the better to taste the meat in its unadorned glory. You could go for the KC strip, a cut that this restaurant helped to popularize, but you might as well go all out and order the "Playboy Strip," named in honor of the publication that helped make this place famous: a 2-inch-thick, 25-ounce sirloin. Save room for the twice-baked potato. 

Montana: Jake’s (Billings)

Since 1979, Jake's has firmly held onto its reputation as Montana's finest steakhouse, with a "cowboy chic" atmosphere and steaks that are sourced locally and cooked perfectly. Their prime rib (the house specialty) is the stuff of legend, slow roasted and served au jus and with horseradish, but you also can't go wrong with 16-ounce rib-eye (dusted with house seasoning), 14-ounce center-cut New York strip, or 8-ounce baseball cut top sirloin. Their Big Montana Steak Salad is another top seller, and make sure you start with their hot Dungeness crab dip.

Nebraska: Gorat’s (Omaha)

When Warren Buffett regularly holds court in your restaurant, you know you've got a keeper. That's the case at Omaha, Nebraska, landmark Gorat's, which has been going strong since 1944. It remained in the Gorat family until 2012, when it was purchased and given a renovation, but the quality and preparation of the steak (which comes from — where else? — Omaha Steaks) is as good as ever. For the true Buffett experience, do as he does and order the T-bone, rare, with a double order of hash browns and a Cherry Coke. 

Nevada: Bazaar Meat (Las Vegas)

At Las Vegas, Nevada's Bazaar Meat, the ceaselessly energetic José Andrés includes plenty of Spanish tastes as well as an extensive raw bar and "meat from the sea" (fish to you), but while pedants might argue that this isn't exactly a steakhouse, the focus is appropriately meaty. With a menu of carpaccio, tartares, cured meats and, yes, serious beef rib steaks from California, Oregon and Washington state, including a chateaubriand from the Golden State's Brandt Beef served with truffle sauce and pommes soufflés, Bazaar Meat can provide pretty much all the meat you need when you're out on the town.

New Hampshire: Hanover Street Chophouse (Manchester)

Hanover Street Chophouse might just be the swankiest restaurant in all of New Hampshire; it's clubby, elegant and exactly the type of place where you'll want to become a regular. Classing up downtown since 2005, an ideal meal there might start with a selection of local cheeses, thick-cut Neuske's bacon and a seafood tower, then continue with a dry-aged bone-in rib-eye and one of their six filet mignon preparations, in either 8 or 12 ounces (bacon maple bourbon jam and blue cheese fondue are always good options). Make sure you accompany it with a wine from their 200-bottle collection.

New Jersey: The River Palm Terrace (Edgewater)

Even though it's located on the opposite side of the Hudson River from Manhattan, just south of the George Washington Bridge, Edgewater, New Jersey's River Palm Terrace can rank right up there with the big boys across the water. All steaks are Black Angus USDA Prime, dry-aged in-house for 28 days, and sliced daily by their in-house butcher, and seafood is purchased daily from New York's Hunts Point Market, with at least six fresh varieties (and some surprisingly great sushi) on offer daily. New York strips, fillets, T-bones and porterhouses for two are given a deep sear under a ripping-hot broiler, and nearly every other item on the menu is equally worthy of praise.

New Mexico: The Bull Ring (Santa Fe)

The comfortable and low-key Bull Ring, in business since 1971, is a Santa Fe landmark and a carnivore's dream. Nestled in the courtyard of an unassuming downtown office building, the restaurant prides itself on serving only corn-fed USDA Prime beef, hand-cut on-premises daily. Make sure you start with some onion rings and a cup of their green chile stew (as one does in New Mexico), then move on to a fillet, rib-eye, New York strip, prime rib, porterhouse or El Matador (a sirloin strip served with green chile, sautéed mushrooms and onion straws). You really can't go wrong.

New York: Peter Luger (Brooklyn)

When you sit down at your table at the perpetually packed Peter Luger, located in an off-the-beaten-path corner of Brooklyn's Williamsburg neighborhood, don't ask for a menu. Just order the tomato and onion salad, some thick-cut bacon, creamed spinach, hash browns, and the steak for three, a massive porterhouse broiled under extreme heat before being sliced and presented on a platter. Sure, the wait staff might be a bit gruff in this surprisingly casual German-styled old steakhouse that's been here since 1887, but that's all a part of the show. The star attraction, the steak, is simply the best you'll find anywhere in New York (along with the porterhouse, an equally impressive rib steak is also available). It's dry-aged and butchered on the premises, and when it's presented, in all its crusty, well-marbled, beefy glory, your jaw will drop. The lunch-only burger, made with more than a half-pound of aged trimmings, is also one of America's best.

North Carolina: Angus Barn (Raleigh)

The sprawling Angus Barn compound is home to two event spaces, two lounges, private dining rooms, one of the country's largest wine cellars and a classy restaurant serving the best steaks in North Carolina. Steaks are dry-aged and include a 42-ounce bone-in tomahawk rib-eye, chateaubriand, prime rib and a 15-ounce New York strip; add-ons include Oscar (crab, asparagus and hollandaise), blue cheese and balsamic glaze, and sautéed onions. All steaks are served with your choice of soup, salad or potato, and as many menu items as possible are sourced from local North Carolina farms.

North Dakota: 40 Steak & Seafood (Bismarck)

Each of the five dining rooms at the spacious 40 Steak & Seafood represents a different aspect of North Dakota — women of the prairie, cattlemen, governors, oil booms, families — and they each offer different décor and furnishings. USDA Prime steaks offered include boneless rib-eye, bacon-wrapped fillet, flat iron, and hanger steak with gorgonzola mustard and bacon. But for a quintessential North Dakota culinary experience, splurge on one of their bone-in rib-eyes, dry-aged for either 90, 150, or a whopping 260 days. That's certainly something you don't see too often.

Ohio: Red (Cleveland)

With two locations in Cleveland, Ohio, and one in Miami, Red is stylish, classy, and just about everything you look for in a steakhouse. Steaks are Certified Angus and there are plenty of traditional classics like oysters, French onion soup, and shrimp cocktail, but you'll also find unique offerings like a free-range veal chop stuffed with foie gras, mushrooms and fontina as well as Italian options like lobster fra diavolo and linguine with clam sauce. Their off-menu surf and turf, which pairs an herb-brushed tomahawk rib-eye with a king-crab-stuffed 16-ounce lobster tail, also might just be America's best. High-rollers, take note: If you want to top your steak with seared foie gras with black truffle demi-glace, nobody will stop you. 

Oklahoma: Cattlemen’s Steakhouse (Oklahoma City)

Not to be confused with Cattleman's Steakhouse down in Texas or any of the other restaurants with the same name across the country, the 106-year-old Cattlemen's Steakhouse, located in the heart of famed Stockyards City, is one of Oklahoma's oldest continually operating restaurants. The no-frills temple to the noble steer is as popular with cowboy-hatted locals as it is with the city's hoi polloi. One look at what's on everybody's plate — beef, for breakfast, lunch and dinner — will tell you what this place is all about, as will the giant illuminated photo of grazing cattle along the back wall. The beef here is sourced locally, aged "according to a closely guarded house secret," the website says, portioned out on premises, broiled under an intense charcoal fire, and served with natural jus. Go for the T-bone after your appetizer of lamb fries (don't be afraid, they're good), and finish it off with a slice of homemade pie. Now that's a country steak dinner we can hang our hats on.

Oregon: RingSide Steakhouse (Portland)

RingSide Steakhouse, in business in Portland, Oregon, since 1944, is about as old-school as it gets, in the best way possible. Valet parking is offered, servers (some of whom have been working there for 30 years) wear tuxedoes, it has one of the best wine lists in the state, the steaks are aged for a minimum of 28 days and hand-cut on premises. And while non-dry-aged steaks are available, we suggest you spend a few extra bucks and try either the bone-in New York strip, bone-in rib-eye, or 34-ounce porterhouse for two; you won't regret it. And make sure you try the onion rings; James Beard called them the best he'd ever had.

Pennsylvania: Barclay Prime (Philadelphia)

Sure, this Stephen Starr steakhouse on Rittenhouse Square might boast a selection of as many as seven different steak knives and a $100 wagyu rib-eye and foie gras cheesesteak that comes with a half-bottle of Perrier-Jouët, but that doesn't mean that Barclay Prime is gimmicky. The restaurant replaces red leather with green and yellow suede, a clubby soundtrack and slightly incongruous crystal chandeliers. While the setting is undoubtedly 21st-century, the menu is as classic as can be: Steaks are dry-aged for 28 days, and the rib-eye, from New York's Gachot & Gachot, is arguably the best steak in all of Pennsylvania — and there's world-class service to boot. Don't forget to order the shrimp cocktail; these monsters come four to a pound.

Rhode Island: Ten Prime Steak & Sushi (Providence)

Swanky and sexy, Ten Prime isn't just Rhode Island's best steakhouse, it's also one of Providence's best restaurants and date spots. Prime corn-fed certified Angus steaks are complemented by creative sushi rolls and steak toppers including roasted bone marrow with foie gras butter, melted Roquefort with rosemary demi-glace, and grilled lobster tail. Wagyu flat iron steaks are a welcome option, as is a 40-ounce double porterhouse; it's slightly out of character for a classy joint like this, but if you eat the whole thing, you get your name on a plaque.

South Carolina: Oak Steakhouse (Charleston)

Chef Jeremiah Bacon, who's spent time in kitchens including New York's Le Bernardin and Per Se, might have a porky last name, but beef is the star of the show at Charleston, South Carolina, showstopper Oak Steakhouse. The dry-aged certified Angus steaks come sizzling on a hot platter (with local shrimp compound butter on top). While the steak, including a prime bone-in rib-eye and a New York strip, is certainly the menu's centerpiece, Bacon brings a farm-to-table approach to the entire menu with standout dishes like house-made charcuterie, pan-seared sea scallops with smoked grapefruit puree, and a daily rotating seafood selection depending on what's available at the market that morning.

South Dakota: Cattleman’s Club (Pierre)

Cattleman's Club is exactly the type of steakhouse you'd hope to find while ambling through Pierre, South Dakota. Celebrating its 31st year, this legendary steakhouse goes through an average of 60,000 pounds of USDA Choice beef a year, and it's located on an expansive tract of land overlooking the Missouri River. Today it's run by founder Myril Arch's daughter, Cindy, and the menu has changed little over the years: 8-, 12- or 16-ounce top sirloins; 10-, 16- or 20-ounce prime ribs; and 24-ounce porterhouses, T-bones, and bone-in rib-eyes, rubbed with seasoning and grilled. The restaurant is also one of the best places to sample the South Dakota regional specialty known as chislic, deep-fried chunks of sirloin sprinkled with house seasoning.

Tennessee: Kayne Prime (Nashville)

The classy and stylish Kayne Prime is a Nashville, Tennessee, must-visit, run by M Street, one of the city's most successful and trend-setting restaurant groups. Their market-driven menu is impeccably sourced, and it's one of the few steakhouses in the country to list exactly where each cut comes from: The fillet and New York strip are from Birmingham's Evans Meats; wagyu filet is from Missouri's Premier Proteins; wagyu strip comes from Greg Norman Ranch in Australia; and flat iron, dry-aged bone-in rib-eye, and bone-in fillet come from Michael's Meats in Columbus, Ohio. Steaks are cooked under a 1,200-degree broiler, and served with your choice of nine toppings, including truffle béarnaise, yuzu chimichurri, foie gras and bone marrow butter. Make sure you try the risotto tater tots and macaroni and cheese on the side.

Texas: Pappas Bros. Steakhouse (Dallas and Houston)

If you're in Dallas or Houston, Texas, and you find yourself in need of a perfect steak, a red leather booth, wood-paneled walls and a wine list that boasts about 2,300 options, head over to Pappas Bros. At this shrine to beef, which has repeatedly been lauded as one of the state's best restaurants since it opened in 1976, the meat is dry-aged in house and served bone-in or bone-out. There's something for everyone, from a 40-ounce porterhouse carved tableside down to an 8-ounce filet mignon, with stops along the way including an 18-ounce bone-in New York strip and a rib-eye of Texas-grown akaushi beef. They're seasoned with just salt and pepper and finished with some butter. The entire experience is about as classic steakhouse as you're likely to find. 

Utah: Harbor Seafood & Steak Co. (Salt Lake City)

Opened in 2014, Harbor Seafood & Steak Co. has gained legions of loyal Salt Lake City, Utah, regulars thanks to its commitment to sourcing seasonal produce, high-quality wild-caught seafood and (most importantly) wagyu steaks from Snake River Farms. As the name might imply, the seafood dishes here are exceptional, but the wagyu, served with creative sides, is where the menu really shines. Choose from a fillet (either 4 or 7 ounces) with blue cheese, bacon, peas and pancetta; sirloin with mac and cheese, broccolini and almonds; or rib-eye with green beans, toasted hazelnuts and roasted garlic mashed potatoes; top it off with shrimp, crab, lobster or scallops; and wash it all down with a glass of wine from the Pacific Northwest.

Vermont: Guild Tavern (Burlington)

A custom-built wood-fired grill is the centerpiece of the kitchen at Guild Tavern, presided over by chef-owner Philip Clayton, who honed his skills at some of Vermont's finest restaurants and is dedicated to serving only the finest local ingredients. Beef comes from LaPlatte River Angus Farm, located about 15 minutes away from the restaurant, and it's really allowed to shine when grilled over Vermont hardwood. New York strips, rib-eyes and fillets are all on offer, as well as a crazy good burger and a sirloin for two, carved tableside.

Virginia: Ray’s The Steaks (Arlington)

Restaurateur Michael Landrum is, as far we most people are concerned, the king of the Arlington culinary scene. He serves the state's best burgers at Ray's Hell Burger and Virgina's best steaks at Ray's The Steaks, and that's not even exaggerating. Steaks here are dry-aged for 45 days before being hand-trimmed, seasoned with their signature rub and grilled over an open flame. A variety of cuts and styles are available, but you can't go wrong with the New York strip, available in either the "classic" or "steakhouse" cut. The prices are also insanely reasonable. 

Washington: Metropolitan Grill (Seattle)

Metropolitan Grill hails itself as home of "the best steak in town," and you'd be hard-pressed to argue with that. Located inside a historic building dating to 1903, the place has all the trappings of a classic upscale steakhouse: large mahogany doors, a tuxedo-clad maître d', cuts of beef on display, soaring ceilings, crown moldings and oversized booths, plus plenty of brass and even more mahogany. But don't let the pretension fool you — the focus here is on the beef. Chef Eric Hellner sources the prime steak from Double R Ranch in Washington state, and it's all custom dry-aged, seasoned with a proprietary spice mix, and seared over hot mesquite charcoal. The 60-foot black marble bar is a jewel (don't miss the award-winning martinis), and the wine list has received Wine Spectator's "Best of Award of Excellence."

Washington, D.C.: Charlie Palmer Steak

Charlie Palmer firmly established himself as one of the country's finest chefs when he opened Aureole in New York in 1988, and since then he's expanded his empire to bars and restaurants throughout the country, including four locations of Charlie Palmer Steak. They're all unique, however, and there's no other steakhouse in America quite like the Washington, D.C., location. Dishes including locally sourced blue crab cocktail, Chesapeake Bay crab cakes, and local heirloom tomatoes with watermelon and local feta demonstrate a commitment to using local and seasonal ingredients; and offerings like house-made charcuterie, pan-roasted Louisiana prawns with aged cheddar grits, and sheep's milk ricotta agnolotti with fennel, navel orange, marcona almond and aged balsamic prove that just as much attention is paid to the rest of the menu as the steaks. And as for those steaks, they include cowboy-cut bone-in rib-eye, Snake River Farms wagyu strip steak, 21-day dry-aged bone-in New York strip, and porterhouse for two with bacon lardons and pearl onions. Want seared foie gras or stuffed poached blue crab on that? Go for it. The sides are amazing too.

West Virginia: The Chop House (Charleston)

Diners in the mood for a classic and old-school steakhouse experience in Charleston, West Virginia, should look no further than The Chop House. All steaks here are USDA Prime, available as 8- or 11-ounce filet mignons, steak au poivre, New York strip, 24-ounce porterhouse, or 22-ounce blackened or barbecued cowboy rib-eye. Beef Wellington on the menu is also a nice touch, as is a generous seafood platter, fried lobster bites and a roasted rack of venison.

Wisconsin: Mr. B’s (Milwaukee)

Paul Bartolotta is a renowned Wisconsin restaurateur, best known for his 20-plus-year-old Bartolotta Ristorante on the outskirts of Milwaukee, but he's proven that he's mastered the art of steak with his nearby Mr. B's. At this classic Italian steakhouse, the steaks are aged for up to 35 days and are flown in fresh from Nebraska or Colorado. Sit out on the patio and go for the 35-day-aged prime Colorado rib-eye; on a gorgeous night with the stars overhead, you just might think you've gone to carnivore heaven.

Wyoming: Winchester Steak House (Buffalo)

Located at the foot of the Big Horn Mountains, Winchester Steak House looks like it could have been a set piece for a John Wayne movie. That said, it's the best steakhouse you'll encounter in all of Wyoming, serving some of the best prime rib you'll find anywhere, and it's packed with locals most nights of the week. Steaks, which include New York strip, Prime sirloin, rib-eye, porterhouse, and fillet, are grilled over hardwood, and another favorite is pepper steak, chunks of grilled fillet with mushrooms, onions and peppers. And thankfully, it's reasonably priced, easily making it one of America's best inexpensive steakhouses.

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