26 Best Steakhouses In Dallas, Ranked

When visiting Dallas, you will find a few tried and true attributes, including impeccable shopping, luxurious accommodations, and high-end, premium-quality steaks. Dallas is the home of Nieman Marcus, The Mansion on Turtle Creek, and some of the finest steakhouses in the country. 

Within a few square miles of downtown, you will find over 50 restaurants featuring steakhouse fare from ranches within Texas and beyond, reaching as far as Australia, New Zealand, and Japan. Large-scale bone-in ribeye, petit filet, tomahawks, and a range of Wagyu and prime cuts are paired with traditional to whimsical sides, including your standard loaded baked potatoes to duck fried rice to tater tots with lump crab and hollandaise. 

But how can you choose who serves the finest cuts in a city with so many options? We've compiled a list of the best steakhouses in Dallas, including old-school favorites to modern-day masterpieces. Each has a Dallas zip code, keeping the list very city-centric.

Y.O. Steakhouse has a rustic, western theme with antique lanterns, historic photos, and well-aged wooden tables. The atmosphere transports you to the Texas Hill Country of yesteryear when the state's primary industries were ranching and oil. 

Using meat and game from the Y.O. Ranch in Mountain Home, the restaurant delivers traditional steaks to West End tourists and locals. The quality is high; however, the dishes are rather lackluster. We suggest enjoying one of the many game meat selections from the ranch instead, like the espresso-crusted venison or buffalo filet.

Over the past 30 years, silver carts have transported Certified Angus slow-cooked prime rib throughout the North Dallas dining room of Lawry's – The Prime Rib. Here, generous cuts of perfectly roasted meat are sliced and served tableside. 

However, you get much more than au jus for dipping at Lawry's. Every Prime rib dinner includes a green salad and traditional accompaniments, including mashed potatoes, Yorkshire pudding, and creamy horseradish sauce. Add a side of classic creamed spinach to complete your meal.

STK sits at the opposite end of the spectrum from Dallas' typical steakhouse. The New York implant has the energy of a nightclub, with a centrally perched DJ spinning everything from hip-hop to disco. The restaurant calls it "vibe dining," a popular trend  that combines the restaurant and club experience. 

We love the energy of the steakhouse housed in the former Perry's space on McKinney Avenue. However, the atmosphere feels like it is trying too hard. 

The menu is also expensive and chaotic. Fifteen steak options and 15 kinds of butter, sauces, and toppings are available. Prices range from an eight-ounce skirt steak for $49 to Japanese A5 Wagyu for $44 per ounce, not to mention $63 for fish and chips.

SER Steak + Spirits is on the 27th floor of the Hilton Anatole Hotel near the Medical District. With views of the city lights looking toward downtown, it is one of Dallas' most beautiful dinner spots. 

Chef Aubrey Murphy trained under iconic Dallas chefs Dean Fearing and John Tesar. Under Murphy's guidance, SER's menu offers a mix of traditional favorites, including Prime steaks with a range of toppings, like bone marrow with XO sauce, and game-focused surprises, including a New Zealand rack of elk served with a mango chipotle chutney.

Though brand new, Stillwell's is doing everything right to become the best. The new steakhouse inside the recently opened Hotel Swexan in Uptown's Harwood District derives the name from legendary Texas rancher Haille Crawford Stillwell.

The menu features HWD – Harwood Premium Beef. It is sourced from Harwood Hospitality's proprietary Akaushi Wagyu beef program, ensuring top quality with every cut. It also embraces a zero-waste component using every bovine part, from hide to meat to bones. 

Aside from great steaks, Master Sommelier Barbara Werley manages the wine program. Werley previously curated Pappas Bros. award-winning wine list. Stillwell's options feature an array of back-vintage and hard-to-find options from premium producers.

What happens when you combine the talents of one of Dallas' leading entrepreneurs with the owners of one of the city's finest membership-only wine bars? You get Tango Room. In 2020 Tim Headington, founder of The Joule Hotel, teamed up with the founders of Grailey's Fine Wines, including wine aficionado Simon Roberts. 

They aimed to create a posh steakhouse unique to anything like it in Dallas. Their goals were lofty, especially in a town where you can get a great steak on every corner. 

The food has been hit or miss since opening, but favorites like the seared foie gras and fried chicken with caviar are standouts. And, as we would expect with the input from Roberts, the wine selection is spot on, featuring rare jewels ready to be discovered.

Thirty-six years ago, Morton's opened in the tourist-friendly West End near downtown. The feeling had a classic masculine appeal with dark wood, a smoky bar, and no windows. In 2010 the steakhouse moved a mile or so north to Uptown, with the new space having a lighter, brighter feel and modern aesthetic. 

By today's standards, that update feels old-school, but it doesn't change that the steaks and seafood at Morton's are consistently delicious. Begin with an epic ocean platter of raw bar favorites, followed by Prime bone-in ribeyes or Wagyu filets, enhanced with succulent bacon-wrapped scallops.

Corrientes 348 Argentinian Steakhouse is the first venture into North America for the South American steakhouse. The Brazilian-based concept does not slice meat from sticks tableside like other Brazilian steakhouses. 

Instead, the downtown restaurant's concept centers around a traditional Argentine asado, with South American grilled dishes prepared family-style. Grilled steaks are sliced and served tableside. Begin the meal with traditional empanadas. Then enjoy Argentine grilled meats and flavorful sides, like Pappas Parrillero, flame-grilled potatoes with tangy Roquefort.

Harper's is where you celebrate occasions with your favorite people. With an energized ambiance, revolving art installations, imaginative cocktails, and dishes delivered with smoke, flames, or dry ice, Harper's loves to put on a show. 

The Deep Ellum restaurant opened in 2021. The concept bridges international flavors with a modern steakhouse. Items like lemongrass chicken potstickers and char sui pork chops mingle with classic cuts. These include an eight-ounce filet, 16-ounce ribeye, and 32-ounce Prime tomahawk offered with a shareable surf and turf option with two lobster tails, pommes aligot, and crispy Brussels sprouts.

Guests descend 18 feet below ground to dine at Dakota's in downtown Dallas. Once underground, they will find an outdoor patio complimented by a 20-foot five-tier water wall ideal for al fresco dining. The outdoor space leads to a cozy dining room with an atmosphere that transports you to the Big Easy. 

The restaurant's location was formerly a church, and the land deed prohibited any selling of alcohol on the street-level church grounds. With ingenuity, Dakota's found a workaround, going below ground and creating the city's only subterranean steakhouse. 

The 37-year-old restaurant is known for serving traditional steakhouse fare and doing it well. Begin with classic gougeres topped with sturgeon caviar, then move on to Allen Brothers steaks and shareable sides like lobster mac and cheese and earthy wild mushrooms.

The Saint is a new spot in Old East Dallas with Vegas roots. The menu features bold flavors with an Italian edge to the world of steakhouses. The dark and mysterious atmosphere, and a dance mix of 80s pop, gives the space a sinners and saints theme, recreating a Stark Club vibe circa 1980s Dallas. 

The food is heaven-sent, including steaks from ranches dotted throughout Texas with toppings we can get behind, like perfect poached eggs and creamy foie gras butter. Not in the mood for meat? We suggest the sweet corn agnolotti with chanterelle mushrooms and truffle.

Ocean Prime in Uptown's Rosewood Court confirms that even the seafood restaurants in Dallas focus on steak. The sushi is even carnivore-friendly, with a Prime roll combining tempura shrimp with beef carpaccio. 

The restaurant location is not far from the American Airlines Center and has one of the most lively lounges and vibrant patios in town. Stop by before a Dallas Stars or Mavericks game for cocktails and bar bites. The truffle, caviar deviled eggs, Prime beef sliders with bacon jam, or steak frites will tie you through the game.

In 2020 Perry's swapped their dimly-lit dining room on McKinney Avenue for floor-to-ceiling windows with views of downtown. The new two-story location is two blocks from their former home but brings a fresh feel with a lighter, brighter, contemporary style overlooking Klyde Warren Park. 

Though the mood has changed, thankfully, the flavors have not. Favorites include Perry's signature bacon-wrapped filet topped with jumbo lump crab meat, seared scallops served on a bed of bacon, and a New York strip flight with Japanese A5 Wagyu, Nebraska Prime, and Texas Kobe-style Wagyu.

Capital Grille in Uptown's Hotel Crescent Court is known for its art-deco design, signature bone-in ribeye steaks, and massive wine selection. We highly recommend the porcini mushroom-crusted bone-in ribeye, one of the most delicious dishes to order at Capital Grille.

It is also one of our favorite places to lunch in Dallas. The lunch menu features entrée-size tenderloin or lobster salads, ribeye sandwiches with caramelized onions, or the two-course plate lunch with mini tenderloin sliders or seared salmon with white wine butter.

Crown Block is the swanky new steakhouse overlooking downtown atop the iconic Reunion Tower. Opening its doors in the Spring of 2023, the restaurant inside the tower's ball on the 18th floor offers Texas-sized steaks and premium sushi. The restaurant is a collaboration between chef Kim Canteenwalla and his wife and business partner, Elizabeth Blau, who are behind flashy spots in Vegas and Vancouver, and Dallas Hunt Realty Investments. 

Dishes like Regiis Ova caviar with blue corn Johnny cakes and Wagyu croquettes begin an evening of feasting, followed by Texas Prime steaks, including a 48-ounce tomahawk. For vegetarians, Crown Block offers a plant-based menu with a gorgeous vegetable pot with miso broth. 

Reunion Tower is a signature part of the Dallas skyline. Crown Block is its crowning achievement.

Today there are Del Friscos Double Eagle Steakhouse locations across the country, but the original was in Dallas, opening on Lemmon Avenue in 1985. In 2016 the steakhouse moved from its longest-tenured site on Spring Valley in North Dallas to fancy new digs in Uptown next to the Ritz-Carlton Dallas. 

The move left behind the masculine motif of dark woods, brass railings, and low lighting of its former home. They were replaced with contemporary, modern spaces with a fresh, vibrant atmosphere perfect for every crowd. 

It did bring a few things from its former home, including gracious Texas hospitality and creamy potatoes au gratin. Pair them with steak options like Japanese A5 Wagyu, 45-day dry-aged Prime, or cauliflower with fresh chimichurri sauce.

For over 30 years, Chef Richard Chamberlain has been searing Prime Texas steaks at his signature restaurant in far North Dallas. With the gift of Texas hospitality, the highly acclaimed chef and his accommodating staff make every guest feel like they are having dinner in his home. 

Flavors mix classics with modern inspirations, like bison and Prime beef meatballs with Texas whiskey sauce, Kona coffee-glazed New York strip, and 40-day aged Prime steaks. Chamberlain's also takes the guesswork out of dining for those with celiac, offering an entirely gluten-free menu.

Celebrity chef Curtis Stone's steakhouse, Georgie, is in the Knox-Henderson area on Travis Walk. The vibrant contemporary space has an art-deco feel featuring splashes of red and cozy banquets. 

Flavors offer innovative takes on classic cuisine. The tartare is venison or beets, churros are savory instead of sweet, and carrots are the base for creamy, earthy hummus offered with locally farmed crudités. 

The steaks are the star, featuring cuts from ranches in Texas, Nebraska, and Australia, including a 16-ounce Texas Wagyu ribeye for $195 and a grass-fed 6-ounce filet from Australia for $51. Pair with a bump martini cocktail featuring a healthy spoonful of Baerii caviar.

Though James Beard award-winning chef Dean Fearing's namesake restaurant includes more than steak, the steaks are why you go to Fearing's. Every dish is a nod to the chef's elevated Southwest style, creating memories with every plate. 

Begin the night with a bowl of Fearing's famous chicken tortilla soup before diving into one of Fearing's mesquite-fired A Bar N Ranch Texas Wagyu steaks from Celina. If you prefer surf and turf, Fearing's barbecue-spiced filet with chicken fried Maine lobster and smoked tomato gravy is a winning combination. 

Everything is bigger in Texas, and Town Hearth proves it doesn't get any bigger than in Big D. Town Hearth is the kitschy, glitzy spot for the well-heeled Dallas crowd. It is Chef Nick Badovinus's over-the-top gift to the city where he has lived and worked for over 28 years. 

Decorations include 63 sparkling chandeliers, a submerged submarine in a fish tank, and a vintage 1974 Ducati, ready for their Instagram moment. The food is also good, very good. It is a testament to Badovinus's unyielding drive and determination to deliver the absolute best every night. 

Diners cozy up in lush booths to enjoy the meat-focused fare. Prime steaks are flamed over mesquite in an open hearth, paired with hearty sides like BLT mac and cheese and asada fries with Wagyu beef trimmings.

With one of the best bars in town, 25-year-old Al Biernat's on the edge of Highland Park is where friends regularly gather for happy hour before retiring to one of the white tablecloth-draped booths for dinner. You'll be in solid company dining at Al's as you'll likely spot a few celebrities casually sipping cocktails on the Oak Lawn patio.

Menu favorites include Prime and Wagyu Angus steaks, surf and turf ramen, osso buco, and Al's salad with shrimp and lump crab meat, avocado, and hearts of palm. Steak lovers delight in a mix of classic toppings, including Diane style with brandy, mushrooms, and truffle, Lobster Thermidor style with shrimp, crab, and lobster, and Oscar style with béarnaise, crab, and asparagus. 

Bob's Steak and Chop's original location on Lemmon Avenue has served some of the best steaks in town for the past 20 years. It is a place where career bartenders and waitstaff remember your name, how you like your martini and your preferred steak temperature. 

Begin with a modern wedge salad or platter of boiled, fried, and remoulade shrimp, then dive into your favorite cut. Whatever style of steak or chop you enjoy, be assured they will arrive consistently at the ideal temperature, always accompanied by a giant roasted carrot to ensure you get your vegetables.

 Through the years, Bob's has been a favorite hang-out spot for sports stars and celebrities, with professional athletes occupying favorite tables weekly. Keep your eyes peeled; you never know who could be dining at the table next to you.

If Town Hearth is chef Nick Badovinus's lavish love letter to Dallas, Brass Ram is his love letter to meat, particularly prime rib. The latest concept from the prolific chef, Brass Ram, sits upstairs from its sister restaurant, National Anthem, on the downtown's edge in East Quarter. 

With a mod-style reminiscent of a 1960s supper club, the space transports you on a culinary adventure filled with straightforward classics showcased with modern style. It is what we expect from Badovinus, who continues redefining how Dallasites dine.

Four cuts of Prime rib are available, including a bone-in 28-ounce Pop's Cut. Broiled steaks, chops, and fish are featured, including a sublime whole branzino with apple vinaigrette.

For over 30 years, the Dallas of Houston's Pappas Bros. Steakhouse has served hearty steaks, traditional sides, and extraordinary wine on restaurant row in West Dallas. 

The food at Pappas Bros. is consistently delicious. And it is served with a healthy dose of southern hospitality from the staff's exemplary service. Additionally, we love Pappas Bros. for the award-winning wine list. It is one of the best in the city. 

The 182-page list with 3000 selections includes well-known producers to rare, obscure offerings from Lebanon, Greece, and Hungary, with prices ranging from $40 to the thousands. Take a peek online before you go, or you may spend your entire meal perusing the list.

Just off Oak Lawn, legendary Dallas restauranteur Phil Romano opened Nick and Sam's in 1999, naming the spot after his young son, Sam, and the son of a friend, Nick. Today, a grown-up Sam is the majority owner of the steakhouse and partners with chef Samir Dhurandhar. 

A native of India with a degree from the Culinary Institute of America, Dhurandhar moved to Dallas in 1999 to open the restaurant with Romano. His imaginative take on steakhouse flavors has made Nick and Sam's a favorite with the stylish Highland Park crowd and those dining on corporate accounts. 

Upon entry, you will find an energetic atmosphere, with a see-and-be-seen bar swimming with Dallas glitterati sipping espresso martinis and old-fashioned cocktails. After a cocktail or two, begin dinner with foie gras French toast, followed by the 77-day-aged, 77-ounce "Luka" New York strip named after Dallas Mavericks' beloved point guard, #77, Luka Doncic. 

The meal may cost more than your mortgage. However, dinner at Nick and Sam's always offers a memorable experience.

In 2014, chef John Tesar opened Knife near the SMU campus as a place for dry-aged meat. The chef ages and decays Prime cuts over time in a $50,000 temperature and humidity-controlled aging chamber. The decay is desirable, as the technique allows water to evaporate, concentrating the flavor, intensifying the funkiness, and creating indescribable richness in the slowly-aged beef. 

Knife uses only organic, grass-fed meats from ranches across the state, including Heartbrand Beef and 44 Farms. Chef Teasar shows his prowess for patience, allowing well-marbled meat the time to achieve maximum flavor. Aging times range from a month and a half to up to 240 days, as in his feature 32-ounce bone-in ribeye.

Though dry-aged steaks are on every menu in town, no one is doing it like Knife. A Michelin-starred chef, Teasar's attention to detail gives respect to the animal, resulting in the finest steaks possible. Dishes are executed flawlessly with the precision of a master, garnering Knife the top spot in our best steakhouse restaurants.