The Best Under-the-Radar Steakhouse in Each State (2025)

Anchorage

Claim to fame:Home to 4-inch thick filets, this top-rated establishment has been slinging fine meat since the 1950s and offers a fancy blue cheese stuffing for all its steaks. Club Paris has fresh local seafood and French onion soup starters, chef's special sautéed mushrooms, and a killer bar and dessert menu. You need the extra calories to stay warm in Alaska.

Scottsdale

Claim to fame:The signature steak is the 8- or 12-ounce filet mignon. J&G Steakhouse at The Phoenicianboasts Chef de Cuisine Jacques Qualin, a native of the Franche-Comté region of France. In 2009, he opened J&G Steakhouse, and the menu reflects his European heritage with Comté-cheese-laced potato gratin and other dishes. It has stellar dining room views, too.

Morrison

Claim to fame:Proprietress and culinary director Holly Arnold Kinney has created an eclectic exotic steak menu at The Fort since its establishment in 1963, including a Game Plate with elk medallion, buffalo sirloin medallion, and grilled teriyaki quail. The Incorrect Steak is a 14-ounce Colorado natural beef New York strip topped with a blend of melted Mexican cheeses, New Mexico Dixon red chile sauce and a fried egg. The Gonzales Steak is a 14-ounce Colorado natural beef New York strip stuffed with New Mexico Hatch green chiles, topped with a freshly grilled chile pod and served with seasonal vegetables and potatoes. Fun fact: Kinney once had a pet black bear that lived at The Fort.

Norwalk

Claim to fame:A relative newcomer with an enviable location, Washington Primehas racked up loads of praise in a fairly short time, including shoutouts from the Food Network and Connecticut Magazine. Being on the coast, it has plentiful seafood appetizers with oyster and clam options; the steak menu boasts a 50-ounce tomahawk rib-eye that’s been wet aged for 21 days and a 40-ounce porterhouse for two that gets dry-aged for 28 days. At the other end of the scale is an 8-ounce filet mignon. Its six sauce options include the house WP Umami Bomb steak sauce.

Rehoboth Beach

Claim to fame:Since 2007, 1776has dazzled withits"Steak 1776," a filet mignon plated on mashed potatoes and finished with lump crab sautéed in a cream reduction. Starters include a slew of local seafood dishes. After petite filets or a unique "Barrel" 10-ounce steak, make sure to finish with a crème brulee. This classic steakhouse in vacation destination Rehoboth Beach is a find.

Atlanta

Claim to fame:Since 1995, family-owned McKendrick'shas served up steaks in an old-school masculine decor, with chef Thomas Minchella offering aged USDA prime beef in an array of delectable cuts, including afamous 24-ounce chef's cut bone-in rib-eye. There are also good seafood starters.

Oahu

Claim to fame:At the moment, Hy's is undergoing a major kitchen renovation and is expected to reopen in mid-May. Meantime, Hy's has a pop-up restaurant at La Vie at the Ritz-Carlton Waikiki Beach. Start with a free basket of Hy's cheese bread, then choose from an assortment that includes prime filet of beef Wellington, garlic steak, filet and foie gras, Kiawe broiled steaks, New York strip, Delmonico, filet mignon, bone-in rib-eye, and 32-ounce porterhouse steaks. There's a choice of several sauces to accompany the steak.Hy's Steak Houseis inside Waikiki Park Heights Hotel and provides dazzling views to go with the fare.

McCall

Claim to fame:The Narrows Steakhousetwo hours north of Boise offers guests custom steak knives: a Laguiole from France; a Shun from Japan, or a Chroma from Germany, designed by Porsche. It serves USDA prime beef, andits45-day dry-aged bone-in New York strip and a 40-ounce bone-in tomahawk rib-eye are bestsellers. Patrons dine with breathtaking views of the Salmon River Mountains and Payette Lake from the dining room. The steakhouse features an exceptional wine cellar and an adjacent spa if you strain something while enjoyingthe steak.

Evanston

Claim to fame:Owner Amy Morton is culinary royalty, the daughter of Chicago-born restaurateur Arnie Morton — founder of Morton's Steakhouses. Amy's place is a much smaller affair nestled inside a restored 19th century brick barn. The Barnpays homage to her father and the classic American steakhouses and food with Heritage Black Angus steaks from local purveyor Meats by Linz. Steaks include prime Heritage Angus steaks served with red wine demi-glace and marrow-butterball potatoes and sidessuch as roasted asparagus. An extensive selection of Old and New World wines makes this steakhouse a great reason to get to Evanston.

Louisville

Claim to fame:Established in 1958, Pat'sboasts a 18-ounce bone-in ribeye and 24-ounce porterhouse T-bone served in a historic landmark inn. Dry-aged prime beef is served up with a selection of starters that includes Irish stew and baby frog legs. The family recipe Irish Whiskey Cake is a popular dessert.

New Orleans

Claim to fame:A lot of NOLA culinary blue blood is behind Mr. John's Steakhouseowners Desi Vega, Paul Varisco, and Rodney Salvaggio. They serve up dry-aged prime beef seared to perfection in a special Montague broiler with more than 10 tantalizing a la carte sides to choose from. Starters include fresh local seafood specials that earn rave reviews.

Portland

Claim to fame: The Grill Room & Baris a cozy, warm, and rustic urban steakhouse in the historic Port District. Chef Harding Lee Smith prepares locally sourced prime grass-fed beef ranging from tender filets to a 20-ounce ribeye and offers locally sourced seafood for appetizerssuch asclam chowder, as well as locally grown organic produce. There are nine sauces for dipping and 17 a la carte sides including Maine sea salt fries.

Annapolis

Claim to fame:Sam Lewnes, a Greek immigrant, started this family-owned restaurant 87 years ago. Lewnes'is a small-scale steakhouse known for tender, butter-basted corn-fed USDA prime beef and incredible seafood starters, along withitssignature Spiro's Famous Greek Salad, making this unpretentious but classy chophouse a must-visit restaurant.

Burlington

Claim to fame: Established in 2014, The Bancroftfeatures executive chef Mario Capone, who turns out prime steak au poivre and 40-ounce butcher-cut salt-and-pepper tomahawk rib-eye steaks for two along with traditional cuts of dry-aged prime beef. Starters include a seafood tower, baked clams, and, of course, house-made Boston clam chowder.

Holly Springs

Claim to fame: Marshall Steakhouse, though far from the state capital of Jackson and the casinos on Mississippi’s Gulf Coast, has snagged accolades from the Food Network as well as the Mississippi Beef Council with grain-fed Angus beef cooked over a hardwood charcoal grill. Steaks range from a 7-ounce filet to a 40-ounce tomahawk.

St. Louis

Claim to fame:The restaurant has stayed true to the original owner's vision since 1948. Kreis'serves only USDA prime Midwestern corn-fed Angus beef, dry-aged four to six weeks in house. New York strips, filets, prime rib, and porterhouse steaks are served with eight steak accompaniments to choose from and 11 a la carte side dish options. Veal dishes such as Schnitzel a la Holstein are offered too. Make sure to save room foraraved-about dessert: warm apple strudel, an in-house made treat from a Kreis family recipe.

Logan

Claim to fame: Land of Magichas a no-nonsense menu that delivers certified Angus beef in various cuts, notably the 16-ounce boneless rib-eye, with sides that include famous twice-baked potatoes and starterssuch asclassic shrimp cocktail. This cozy family-owned-and-operated steakhouse is one of the better restaurants in all of Montana.

Waterloo

Claim to fame: Farmer Brown's Steak Househas been family owned and operated since 1964; its bestseller is the large filet. All steaks come with three sides and freshly baked bread. Start with some ofitspopular "dinosaur eggs" (cream-cheese jalapeños) or battered green beans with ranch dressing. The Travel Channel selected Farmer Browns as one of America's "Steak Paradise" spots.

Raymond

Claim to fame:Chef Bobby Marcotte's fresh prime beef steaks are hand-cut daily in the Tuckaway's award-winning retail butcher shop and served with two sides. The Tuckawayserves humanely raised and vegetarian-fed Braveheart Black Angus beef from the Midwest. Make sure to order the 16-ounce boneless rib-eye anditsaward-winning steak tips. Finish with Bloo Balls: fried blueberry cheesecake with Gifford's blueberry ice cream, blueberry jam sauce, and whipped cream.

New Brunswick

Claim to fame:Steakhouse 85's core menu features dry-aged steaks prepared with a simple combination of sea salt, black pepper, and fresh herbs seared on a 1,200-degree cast-iron grill and broiled to order. Steakhouse 85boasts an award-winning wine list. Order an aged prime rib-eye, Delmonico, or strip steak, and top it with Maytag blue cheese, applewood bacon, or seared foie gras.

Santa Fe

Claim to fame:Established in 1971, The Bull Ringserves USDA prime corn-fed beef hand-cut daily in-house and served sizzling in butter. Steaks are available in classic cuts from filet mignon to porterhouse, but a specialty of the house is the El Matador — a specially aged 14-ounce U.S. prime sirloin strip charred and served with green chile, sautéed mushrooms, and onion straws.

New York

Claim to fame: Benjamin Steakhousewas launched by two Albanian brothers-in-law in 2006 — both named Benjamin. Its chefs have a signature tomahawk steak, a special cut from meat purveyor Pat LeFrieda, as well as a steak for three and a steak for four, for those who like to share.

Raleigh

Claim to fame:Opened in 1960 only to be destroyed by fire, the Angus Barnrose from the ashes in 1965 to offer 11 perfectly aged cuts. Try the 14-ounce certified Angus rib-eye. Dinners come with a choice of three sides and freshly baked bread; homemade crackers are served at every table.

Bismarck

Claim to fame: 40 Steak and Seafoodoffers five dining rooms and a menu featuring USDA certified Angus beef aged for a minimum 21 days for optimum tenderness, flavor, and juiciness, seasoned withan in-house spice blend. Go for the cowboy rib-eye aged for 100 days and add the house hash browns.

Ashtabula

Claim to fame:This historic venue offers dry-aged steaks, homemade pickles, mustards, sausages, and cured meats. Rennick Meat Marketserves steaks ranging from New York strip to Picanha cuts, a Brazilian lean sirloin cut with a thin fat cap. Choose from 10 sauces to accompany a steak, along with sides such as pierogi and roasted wild mushrooms.

Portland

Claim to fame: Laurelhurst Market's in-house butcher shop turns out hand-cut steaks and 12 hand-stuffed sausages. Menu items to savor include the popular grilled New York strip with roasted maitake-hazelnut relish and pickled green garlic, or the Brandt Ranch rib-eye. Finish with the Apple Miso Butterscotch Cake.

Philadelphia

Claim to fame:This highly rated Philly steakhouse is a farm-to-table masterpiece. Urban Farmersources local ingredients for the menu and cuts and dry-ages itsbutcher's cuts of heritage-bred beef, which includes grass-fed, grain-finished, and corn-fed varieties. The rustic pantry features house-made preserved and pickled local produce, and Urban Farmer grows its own herbs, makes and dries charcuterie, and even creates the candles on its tables.

Newport

Claim to fame:At 22 Bowen's Wine Bar and Grille, a harbor-side tavern, begin with the bestselling chilled New England shellfish sampler, then move along to aUSDA prime beef masterpiece such asthe 22B Filet Mignon served with French-style mashed potatoes and green beans, mushroom bordelaise, and whipped blue cheese.

Charleston

Claim to fame:Chef Jeremiah Bacon, a Lowcountry native, sources locally from sustainable farms for the menu atOak Steakhouse, housed in a building that dates back to 1848. Try a carpaccio of beef or pan-seared scallops before the main dish: prime-certified Angus beef, like the aged New York strip and bone-in and boneless rib-eyes. There are more than 200 wines by the bottle. Inside are three floors with five dining areas boasting arched windows, 20-foot ceilings, fireplaces, and 150-year-old heart-pine floors.

Deadwood

Claim to fame:This Italian steakhouseoffers pasta, as you might expect, but you can also get the surf and turf with a 20- to 22-ounce bone-in cowboy ribeye or an 8-ounce coffee-rubbed filet mignon, or even a 14-ounce bison ribeye. Kevin Costner has donated photos and memorabilia to the joint, so check out the walls before you go.

Nashville

Claim to fame:Family-ownedSperry's Belle Meadehas been serving steak since 1974. Start with some scallops Benedict served on country ham and asparagus over Byrd's Mill stone-ground grits, then choose from aged and heavily marbled Western-beef dishes, including the popular 18-ounce bone-in rib-eye. Dressings, soups, and sauces are made from scratch and can be bought to go at Sperry's Mercantile behind the restaurant.

Austin

Claim to fame:Locally owned and operated,Vince Young Steakhousehas found success in Austin since 2011. It uses local and seasonal fresh ingredients along with house-made items including bread, bacon, charcuterie, and dressings (even its own ketchup). There's an impressive array of USDA prime steaks. Order the prime 42-ounce porterhouse for two or the "Perfect Ten" with Texas-raised wagyu beef. Start with the deep-fried Texas quail with bacon-infused tangerine marmalade.

Cedar City
Claim to fame:Milt's Stage Stophas been serving steaks since 1956 in a stunning mountain view setting. This log cabin serves prime and choice USDA beef seasoned simply with cracked black pepper and salt, offering two sides and hot oven rolls. Orderthe popular rib-eye or a 10-ounce filet mignon after a starter of artichoke hearts.

Rutland

Claim to fame:In business for 25 years, Southside Steakhouseoffers dry-aged and wet-aged beef. Dig into a filet mignon with classic béarnaise, or maybe a dry-aged bone-in rib-eye with crab cake, or a dry-aged bone-in sirloin served with blue cheese butter. Add some sharing sidessuch asa prime-rib egg roll, and you're in business.

Culpeper

Claim to fame:Set inside a historic 1890s building, Piedmontoffers 27-day dry-aged prime steaks and bestsellers that include a petite filet mignon and a bison rib-eye. A specialty cocktail includes the James Bond "007" Martini. Start with mussels of the day or fried pickles, and make sure to try the risotto side dish.

Bellevue

Claim to fame:Chef-owner John Howie revised his menu during the pandemic to emphasize simple meals that offer the most value, butJohn Howie Steakstill features USDA prime beef aged 28 days or 42 days and American, Australian, and Japanese wagyu beef. You can buy the same steaks to go, carefully packaged and partnered with the perfect seasoning and instructions.

Clarksburg

Claim to fame:Since 1946, The Wonder Bar Steakhousehas served USDA choice- or prime-certified Angus beef aged a minimum of 21 days. Popular steaks include The Host Choice, a 12-ounce Delmonico that comes with a glass of house red, white, or blush and a wine-sauce parfait. The steak is served with a house salad, choice of baked potato, pasta, shoestring fries, or rice. The restaurant has received many awards, including the Wine Spectator's Award of Excellence from 2014 through 2023.