If there’s one thing that Dallasites love, it’s a good steak. Which is only fitting since Texas is the top beef producing state in the nation. So it should come as no surprise that the metroplex is brimming with high-quality steakhouses. The only difficult part is deciding which one to choose.
For those with big appetites and bank accounts to match, there’s Al Biernat’s, an Oak Lawn institution known for stellar steaks and celebrity spotting. Located nearby is Eddie V’s Prime Seafood. Don’t let the name mislead you: Along with sensational sea-worthy fare, the restaurant cranks out flawless filets, ribeyes and New York strips. And talk about an elevated dining experience. The killer view from SER Steak + Spirits is enough of a reason to visit. But it’s not the only reason to come–this rooftop spot at the Hilton Anatole hotel also boasts a superb selection of steaks, wild game and fish. Finally, no list of steakhouses is complete without mentioning Pappas Bros. Steakhouse. This place is a classic carnivore's house of worship– featuring luscious slabs of meat and a Wine Spectator award-winning wine program.
Craving more? Then make sure to add these 10 bastions of beef to your list of Dallas dining destinations.
Arguably the best bang for your buck. This popular Brazilian based churrascaria chain boasts an all-you-can-eat meat feast for around $50 per person, which features more than a dozen fire-roasted meats served tableside by Brazilian trained gaucho chefs. And it doesn't stop there. Diners also have free reign to a massive salad bar filled with the likes of charcuterie, imported cheeses, smoked salmon, feijoada (a traditional black bean stew) and more. Oh, and did we mention they load you up on side dishes of caramelized bananas, mashed potatoes, fried polenta and Brazilian cheese rolls too? To complement your food, a caipirinha (the national cocktail of Brazil) is an absolute must.
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. Dry-aged for 28 days and broiled at 1,200 degrees to seal in the juices, the bone-in New York strip au Poivre and the center cut filet mignon are must-tries, as are amped-up sides like butter-poached lobster mashed potatoes. Dessert options include bananas foster butter cake, flambéed tableside and served with butter pecan ice cream. Come early for happy hour and live jazz in the lounge.
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. Cooked over a hickory wood-burning grill, options include rib-eyes covered in garlicky mushrooms, filet mignons with Roquefort-bacon walnut butter and NY strips loaded with sautéed onions, mushrooms and cheddar cheese. The best part? Everything on the menu rings in at $37 or less. Oh, and all main courses come with a side (think smoked Gouda mac-n-cheese with white truffle oil). Don't miss the martinis, they make them from a signature frozen tap system.
This Uptown spot 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, all of which can be enriched with decadent toppings like foie gras hollandaise and bone marrow gravy. While the main attraction here is steak, the kitchen also churns out a stellar selection of sushi and seafood, not to mention knockout sides and spectacular desserts. The 450-selection strong wine list isn't too shabby either. And the complimentary caviar is worth a trip on its own.
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 food surely will. Here, carnivores can pick from a mesquite-grilled lineup that runs from bone-in ribeyes to wagyu filets, all of which can be supported with a variety of embellishments, including brown sugar bacon and South African lobster tails. Don't forget to add sides like caramelized Brussels sprouts or poutine, and be sure to save room for the volcano chocolate cake at the end.
A longstanding favorite among A-list celebs and local luminaries, Al Biernat's impresses with top-notch service, an extensive wine list (650-selection) and a menu that keeps on giving. We're talking flawlessly executed steaks ranging from wet and dry-aged N.Y. strips to cowboy cut ribeyes, prime rib and melt-in-your-mouth Japanese A5 Kobe beef. And though steaks are the biggest draw, the restaurant also features everything from fresh seafood to wild game. Of course, your credit card is sure to get a battering here, but when you seek the best of the best, this is the place to go.
We can't think of a more fitting backdrop to savor a juicy steak dinner than at a restaurant fashioned after a late 19th century Texas saloon. The headlining act of executive chef Matt Ford's menu is a spectacular 32 oz prime porterhouse which undergoes both a wet and dry aging process to produce a deeply rich flavor. Other choice picks include an 8 oz. buffalo tenderloin and a 10 oz. platinum wagyu flatiron served with bourguignon sauce and Yukon Gold potato purée. Make sure to factor in an order of cast-iron cornbread, and whiskey-caramel-laced banana pudding for dessert.
Celebrity chef John Tesar's swanky meat mecca inside the Highland Dallas hotel is an example of a steakhouse concept completely reinvented. Sure, you can still find classic steaks like filet mignons and sirloins as well as a 32 ounce, 240-day aged Niman Ranch ribeye priced at $220. But not everything on the menu will burn a hole through your wallet. More affordable options include a flavorful lineup of new school cuts such as culottes, tri-tips, flat irons and chuck flaps which you can snag for around $30 a piece. Don't sleep on the burgers here either, they're rated among some of the best in the state.
James Beard award-winning chef Dean Fearing's namesake restaurant in the swanky Ritz Carlton has long been known for its elevated American cuisine, but since adding a line of Texas sourced Wagyu/Angus steaks, it's now become a hub for phenomenal beef. Featured slabs include ribeyes, prime strip loins and prime-plus filet mignons which are grilled to perfection over live-fire mesquite and served with house-made sauces like a molasses-based West Texas mop and béarnaise. There's also achiote glazed antelope and maple-black peppercorn buffalo tenderloin plus a slew of sides like chicken-fried Maine lobster and lump crab mac-and-cheese. Wash it all down with Dean's signature margarita and save space for the miniature fried pecan pies with maple bourbon ice cream.
When it comes to steakhouses, this family-owned chain hailing from Houston is widely considered one of the ultimate temples of meat. In fact, its 32-ounce New York strip ranked third on Food Network's list of top five steaks in America. USDA Prime steaks are sourced from a single packer in the Midwest, butchered in-house and dry-aged for a minimum of 28 days. Then with a smattering of kosher salt and black pepper, the meat is seared on Montague broilers and finished off with a slab of butter. In addition to the standard beef offerings, find a rack of lamb, lobster and a host of classic sides alongside a selection of over 3,900 award-winning wines.