Channeling a 1940's Chicago style chophouse, chef Kenny Bowers' eponymous restaurant proves that you don't have to break the bank for a supremely luscious piece of meat. For around $35, you can score the likes of rib-eyes covered in garlicky mushrooms, filet mignons with Roquefort-bacon walnut butter and NY strips loaded with sautéed onions, mushrooms and cheddar cheese. And everything comes with a side (think: smoked gouda mac-n-cheese with white truffle oil; cheddar-bacon potato cakes and wood-grilled asparagus). The New-England style seafood is no slouch either. Ditto for the burgers. Oh yeah, it all comes with complementary popovers, plus they keep the kitchen open until midnight for all the hungry night owls out there.
If any place knows meat, it's Perry's. After all, this high-end bastion of beef got its start as a butcher shop back in 1979. Now, the family-owned Houston chain boasts fourteen locations around the country, including metroplex offshoots in Uptown, Frisco and Grapevine. All of the steaks are dry aged for 28 days, doused with a special spice blend and cooked over pecan wood before arriving at the table slathered in herb-garlic butter. The chateaubriand, with truffle Merlot demiglace and béarnaise is the bomb. So is the kabob of beef tenderloin, lobster and shrimp. But we'd be doing the place a disservice without mentioning Perry's signature dish, a cured, roasted and slow-smoked mammoth-sized pork chop, which is carved table-side and served with house-made applesauce. Even better, hit this place between 11 and 4 p.m. on Fridays when you can score a lunch-sized version of the chop for only $14.95.
Known as a venerable temple for the flesh-obsessed, this Brazilian based steakhouse chain offers an unlimited smorgasbord of more than a dozen glorious grilled meats, all of which are all paraded to the table by bambacho-clad carvers. There's also a primo all-you-can-eat salad bar, and as if that weren't enough, they load you up with sides of caramelized bananas, mashed potatoes, fried polenta and Brazilian cheese rolls. Plus, the new Plano flagship location features a Churrasco Bar and a dry-aged meat churrasco experience on the weekends as well as a limited menu of select cuts (complete with salad bar and sides) for only $29.
Pay no attention to the name. Sure, it's got terrific seafood, but Eddie V's knocks out some seriously superb cuts of meat as well. Which is undoubtedly why this upscale chain ranks among one the best in the country. For starters; USDA prime filets, New York strips and bone-in ribeyes are hand cut and dry-aged for at least 28 days before being broiled at 1,200 degrees to seal in the flavor and juices. All of which can be accessorized with everything from a variety of sauces to fried oysters with béarnaise, crab-stuffed jumbo shrimp and lobster tails. Speaking of lobster, the lobster tacos are killer, and the lobster mashed potatoes are in a league of their own. Don't skip dessert, there's dark chocolate-toffee smores and bananas Foster flambéed table-side.
This Uptown hotspot is a magnet for carnivores, and for good reason: The menu features around half a dozen cuts of beef and seven varieties of Japanese Wagyu. Plus, it's one of only a handful of restaurants in the country that serves real Kobe beef. And while the menu is predominantly meaty, the place does a lot more than just steak, there's sushi and seafood as well as knockout sides (the lobster mac and cheese is a must) and spectacular desserts. The wine list is as much of a draw as the food, featuring over 450 selections, including twenty offered by the glass. And the complimentary caviar is worth a trip in itself.
Enduringly popular with Dallas' movers and shakers, Al Biernat's has been a neighborhood stalwart for over 15 years. And there's as much buzz around the celebs who dine here as there is about the food. The attraction is a combination of faultless service, an extensive wine list (650-selection) and a menu that keeps on giving. The main event is the meat; all impeccably-sourced and flawlessly prepared. The selection runs the gamut from wet or dry aged N.Y. strips and cowboy cut ribeyes to prime rib, buffalo and melt-in-your-mouth Japanese A5 Kobe beef. But the menu doesn't limit itself to beef alone, diners can also tuck into everything from fresh seafood to lamb, wild boar, quail and even Petrossian caviar. Of course, your credit card is sure to get a battering here, but when you're in the mood for decadence, this is the place to go.
Celebrity chef John Tesar's swanky meat mecca, inside the Highland Dallas hotel--has been the talk of the town since it opened in 2014. And there's a good reason for all the buzz: Knife serves up superbly flavorful meat, most of which has been dry-aged for 45 to 240 days. The menu features everything from steak tartar and blood sausage to crispy pig's head, Akaushi ribeyes and rack of lamb. But, the real pièce de résistance is the 240-day aged Niman Ranch rib eye. It's a serious indulgence that comes with an equally serious $80 per inch price tag. Though, not everything on the menu will burn a hole through your wallet. Other beefy cuts, like culottes, tri tips, flat irons and chuck flaps will only set you back around $25. Top it all off with one of the sauces (béarnaise; au poivre; bordelaise; chimichurri and salsa verde), add in a side of avocado fries or creamed spinach, and you're good to go. Just make sure to save space for dessert, there's a fancy chocolate and coffee concoction on the menu that's truly divine.
With its location on the twenty-seventh floor of the Hilton Anatole hotel, the views from SER (pronounced sear) are, as you might expect, stunning. And if the views alone don't wow you, then the black Angus tomahawk encrusted with smoked blue cheese surely will. Carnivores can also find everything from elk loins, bison and aged prime ribeyes to pork rib and rack of lamb. And the kitchen hits the mark when it comes to apps: Think house-made charcuterie, deconstructed Caesar salads and deviled eggs with Akaushi beef tartar and smoked trout roe. Don't overlook desserts– there's a creme brulee panna cotta with pistachio ice cream that's calling your name.
Celebrity chef Dean Fearing's namesake restaurant in the swanky Ritz Carlton has always been known for its elevated Southwestern cuisine. And thanks to its new Butcher Block menu, featuring locally sourced Texas Wagyu/Texas Angus steaks from A Bar N Ranch, the restaurant has also become a hub for phenomenal beef. Grilled to perfection over mesquite, options include a ribeye, prime strip loin, and a prime-plus filet mignon. Though you don't really need any embellishments, you can kick your steak up a notch by topping it with a variety of sauces and supplements like chicken fried lobster and foie gras. Don't skip sides like lump crab mac-and-cheese and duck fat tater tots either. Desserts are also worth sinking your teeth into.
It's been said that when it comes to steakhouses, Pappas Bros. is one of the metroplex's (as well as the country's) most cherished institutions for beef-eaters to pay their respects. Luscious slabs of filet mignons, ribeyes, New York strips and porterhouses are cut in-house before being dry-aged for a minimum of 28 days. Then with a smattering of kosher salt and black pepper, these beauties are delicately seared on Montague broilers to seal in the juices before being finished off with butter. Alongside a menu featuring all the classics like shrimp cocktail, creamed spinach and potatoes cooked every which way, the restaurant boosts a whooping selection of over 3,900 award-winning wines, thus assuring diners ample opportunity to imbibe at every price point.