Chef Austin Simmons’s devotion to presenting the best possible steaks at Tris has led to its evolution as a modern meat restaurant. Protein from Gyulais, Heartbrand X, and Snake River Farms are available here, making the restaurant’s steak boards a prime choice for carnivorous diners. Each board is custom-prepared for the table with a variety of wet and dry-aged meats paired with Simmons’s selection of sauces. 

Make fulfilling your hankering for steak a secret mission at this new speakeasy-style restaurant. Tucked inside Height’s Savoir, guests enter through a wine cellar and are seated in the dining room, which boasts classic decor with leather banquettes and white tablecloths. The menu is just as classic and timeless, with a variety of strips, filets, rib-eyes, seabass, and more.

As one of the country’s highest-volume steakhouses, this beloved Houston restaurant is a reliable choice for steaks, plus all of the delicious sides, salads, and desserts to go along with ‘em. Bone-in cowboy rib-eye, porterhouse, and tomahawk steaks are on offer, ranging from $40 to $80.

As one of only a few restaurants in the country that serve up legit, certified Japanese Kobe beef, B&B Butchers is a must if you’re seeking the city’s fanciest steak. Blow a paycheck on A5 Kobe beef, or consider the more economical 22-ounce bone-in rib-eye that clocks in at $68. Dining alone? A petit filet topped with fried oysters and bleu cheese — a.k.a. the “carpet bagger” — is an fine choice.

Sister to Pit Room and Candente, this swanky new wood-burning steakhouse is a welcomed addition to Allen Parkway. Settle in and peruse the menu while sipping on its stellar dirty martini, mixed with Ketel One vodka, olive juice made in-house, and a blue cheese-stuffed olive. Everything from its freshly baked bread and its classic salad to its assortment of non-traditional sides are captivating. Spring for the tender Australian wagyu New York Strip, cooked to your preference, and pair with the Pommes Anna, a delicate assembly of buttery fried slices of layered potato; the savory and slightly sweet onion tart, or the pesto-topped grilled eggplant. Don’t forget to check with the server on the Daily Reserve specials. Most recently, Andiron featured a carpaccio, made with A5 wagyu rib-eye cap that’s trussed and topped with long pepper, parmesan, and mustard greens, and dotted with a 100-year-old balsamic.

With elegant decor and prime views of its open kitchen, Guard and Grace serves up superb steaks and an unmatched dining experience with exquisite service to boot. Can’t choose between the rib-eye and the New York strip? Go for the juicy porterhouse. This best-of-both-worlds cut pairs well with sides like the rich black truffle mac and cheese and crispy Brussel sprouts.

With its prime Downtown locale near hotels and stadiums, this Landry’s steakhouse is a favorite among locals and visitors alike. Dig into traditional USDA Prime steaks on or off the bone, with an array of complements like roasted bone marrow, blue cheese bacon butter, or a classic bearnaise. Try the Texas Akaushi skirt steak, grilled and served with duck-fat potatoes, fried egg, and chimichurri sauce.

Underbelly Hospitality’s steakhouse returns — this time, in Regent Square with its tried and true cast-iron steaks, whether it be a cut of Japanese W5 wagyu or a Texas strip from 44 Farms, plus Viet-Cajun oysters and smashed and fried potatoes. Dining with a group? Order the baller board, which comes with a platter of Georgia James’ best dishes customized for the crew.

Under the Berg Hospitality umbrella (B&B Butchers and Restaurant, the Annie Cafe & Bar, B.B. Lemon), Turner’s serves as a fool-proof destination for a prime steak, with its old-world atmosphere and live pianist performing nightly. Try the wagyu filet or indulge wholly with the 22-ounce wagyu rib-eye.

A newcomer to the Montrose Collective, this Italian chophouse offers pasta and premium hand-cut steaks, including an 18-ounce cowboy rib-eye and a 42-ounce Porterhouse, both of which have been dry-aged for 45 days. Decide between toppings like porcini bone marrow sauce or rosemary-aged beef fat butter, and pair your steak with classic sides like roasted potatoes or broccolini. Don’t forget to browse the 22-page wine list for the perfect red.

This River Oaks District steakhouse is a spot to see and be seen while eating massive slabs of meat. The restaurant takes a modern approach to steakhouse dining, featuring responsibly sourced wet-aged cuts, selected and deconstructed by its master butcher, and broiled at 1,600 degrees. Love a good surf ‘n’ turf? Bask in the luxury of an American wagyu filet with black truffle-sauteed Maine lobster. Save room for desserts like the cookies and cream popcorn sundae or red velvet bread pudding.

A New Orleans export, Doris Metropolitan brings a unique steakhouse experience to a city with no shortage of choices. Dig into steaks that are dry-aged at the restaurant, ranging from a 9-ounce “classified cut” to the hulking 34-ounce porterhouse. Wagyu beef from Japan and Texas are also on offer, and here, the sides shine just as much as the mains, with non-traditional options like Israeli salad with tahini and asparagus gratin.

This lavish two-story steakhouse located inside the Galleria is a Houston fine dining stalwart. With a wine list featuring more than 1000 selections and extravagant offerings like a built-to-order seafood tower, caviar service, fried lobster tails, and steaks like the 22-ounce bone-in prime strip, there is no shortage of ways to indulge. Pro tip: Del Frisco’s is open for lunch, and offers a 2-course meal for $29.

This Montrose newbie, with dark and dramatic interiors, is helmed by executive chef Erick Anaya who brings more than 20 years of steakhouse experience to the table. Settle into one of the cozy red banquettes, and prepare for a feast. Start with deluxe deviled eggs topped with fried shrimp and bacon jam or baked oysters on the half shell, before splurging on the 16-ounce Delmonico steak. If you love Gatsby’s, try the group’s follow-up restaurants, Gatsby’s Seafood and Gatsby’s Grill.

The steak menu is strong at Tony’s, in part due to loyal cooks who have prepared meat at the restaurant during its more than three-decade run. The 55-day dry-aged rib-eye is 100 percent prime, and its artisan-style dry-aging process results in a buttery, full-flavored bite. There is also the option to have it “Tony’s Way”, which includes porcini mushroom, Fonda Bruno sauce, and roasted bone marrow. On the hunt for something extravagant? Find fatty A5, BMS 12 Miyazaki wagyu beef here, presented seared and sliced by the ounce.

Chef Ronnie Killen’s eponymous steakhouse — with locations in Pearland and in the Woodlands — is a Houston staple. Traditional dry or wet-aged Prime corn-fed beef, wagyu, and grass-fed steaks are on the menu, and a flight of New York strip allows diners to try a variety of beefy options. Killen’s sides, like skillet potatoes and broccoli-cheese risotto, earn just as much praise as the meat.