Best Steak Restaurants from Coast to Coast

Meat your favorite new steakhouses across the country, and then find out which signature dishes you have to try.

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Bastien's — Denver

The thick-cut, sugar-rubbed steaks at Bastien's are so well-cooked and seasoned that they don't need dressing up, but if you want to make 'em fancy, go "David" style with Cajun bearnaise, grilled crawfish and shrimp, or "black and tan" with grilled mushrooms and a Gorgonzola reduction.

Johnny's Cafe — Omaha

Omaha's original steakhouse, Johnny's Cafe, has butchered steaks in-house since 1922, and their signature prime rib will transport you back to their Western roots. The cut you order matches up with a Nebraska personality — are you a junior cowboy (9 ounces), a real cowboy (11 ounces) or a true Diamond Jim (1 pound)?

Beast — Portland, Ore.

At Beast, you'll never get the same meal twice, but the constantly evolving tasting menu frequently includes a prime cut of steak. (When Unique Eats visited the Portland spot, it was rib eye with bone marrow tots.) However, their charcuterie plate always remains delectably constant, with quail-topped steak tartare, buttery foie gras bonbons, pork rillettes and more.

Knife — Dallas

Take a stab at modern steakhouse fare at Knife. It's a choose-your-own-adventure menu divided into "new school" dishes like super-tender Texas Wagyu Skirt Steak and "old school" peppery Sirloin Au Poivre. Can't choose? Get the best of new and old styles by ordering avocado fries and completing the meal with an after-dinner cigar.

Peter Luger Steakhouse — Brooklyn

Just across the Williamsburg bridge in Brooklyn, classic steakhouse Peter Luger is a New York institution, serving steaks since 1887. The three signature items include the dry-aged porterhouse steak, a side of sizzling thick-cut bacon and a simple tomato and onion salad drizzled with steak sauce. Just don't forget to bring cash: The restaurant does not accept credit cards.

Steakhouse No. 316 — Aspen, Colo.

Up for a challenge? Every so often, Steakhouse No. 316 serves a special 30-ounce tomahawk steak with rib-bone handle, practically guaranteed to fortify diners after a long day on the slopes. Spruce up any cut with lobster Oscar, blue cheese bone marrow butter or sides like Boursin creamed spinach and miso-glazed haricots verts with shishito peppers and eggs.

Del Campo Steakhouse — Washington, D.C.

Del Campo Steakhouse's Chef Victor Albisu knows his way around a grill, so if there were ever a place to go big on a 48-ounce tomahawk rib eye for two, it's here. Prime your appetite with the massive box of seafood (mussels, clams, shrimp, calamari, chorizo butter oysters, Alaskan crab and spiny lobster). You're in the nation's capital, so eat like a true American.

T-Bones Chophouse and Lounge — Las Vegas

Get the variety of a Las Vegas buffet with the quality of a fine steakhouse at T-Bones Chophouse and Lounge. Once you pick a steak, ranging from petite filets to 42-ounce large cuts, there's a wide selection of sides worth betting on, including crisp Tater Tots with dill ketchup, and spiced creamed corn with poblanos. Either way, you can hit their Seafood Jackpot — steamed Maine lobster, shrimp, oysters, Jonah claws and king crab.

Ray's the Steaks — Arlington, Va.

Punny name aside, Ray's the Steaks raises the bar on meat. The two house specials offer brandy cream sauce and lots of blue cheese or buttery roasted bone marrow, truffled porcinis and bordelaise. Augment the entree with endless mashed potatoes and creamed spinach before you get the meat sweats.

JCT Kitchen — Atlanta

JCT Kitchen knows how to do “meat and potatoes” right, topping hanger steak and fries with "steak sauce butter," and dishing up short rib pot roast and thick-cut roasted pork chops with hen of the woods mushrooms and apples. The Southern spot also puts a unique twist on steak tartare, sneaking in pickled beet egg for an extra flavor punch.

Dickie Brennan's Steakhouse — New Orleans

Take a break from beignets in NOLA at Dickie Brennan's Steakhouse. The French Quarter favorite dishes up filet mignon on a throne of creamed spinach, tender cubes of potatoes, fried oysters and bearnaise, and veal chops with bone marrow and asparagus. Better luck next time, fried dough.

Keens Steakhouse — New York

One of New York City's original steakhouses, Keens Steakhouse, was established in 1885, and their menu sticks to the classic. Skip the prime rib and T-bone, though — their signature dish, the Legendary Mutton Chop, is the main event. After being seared in a 1,000-degree broiler, the lamb is topped with mint-infused, slow-simmered au jus and paired with bitter escarole to counter the rich meat.