The Great US Steakhouse Shakeup: How LA is Challenging NYC's Beef Dynasty

Our quest to find America’s finest steakhouses involved a comprehensive analysis that combined public opinion with expert validation. Here’s exactly how we conducted our research:

Public Review Analysis 

We began by examining every steakhouse listed on both Yelp and TripAdvisor across the United States. Our analysis focused on three specific metrics:

• Overall review quality
• The proportion of 5-star ratings in relation to total reviews
• Detailed analysis of enthusiastic review comments that provided specific insights into the dining experience

Independent Focus 

In compiling our list, we made a conscious decision to spotlight smaller chains and independent steakhouses. This meant excluding major national chains like Morton’s and Ruth’s Chris, allowing us to highlight establishments that offer more distinctive, localized dining experiences.

Multiple Location Policy

 For steakhouse brands with multiple locations, we implemented a strict one-location policy. For example, while Peter Luger operates in both Brooklyn and Long Island, only one location could qualify for our final rankings. This approach ensured a more diverse representation of steakhouses across the country.

Expert Validation

After establishing our initial rankings based on public reviews, we took an additional step to validate our findings. We examined various online roundups and expert rankings, using these to fine-tune our final positions. 

This process helped us balance public opinion with expert judgment, ensuring our rankings reflected both everyday diners’ experiences and industry expertise.

Without further ado, here are the 10 best steakhouses in the US.

1. Peter Luger (New York, NY)

Score: 95 – For over 135 years, Peter Luger has defined the New York steakhouse experience. This Brooklyn institution maintains exacting standards through their meat selection process – their buyers personally inspect each cut before it’s dry-aged in their aging boxes. The restaurant’s signature porterhouse, served sizzling with their classic house sauce, continues to draw crowds from across the globe.

2. CUT (Los Angeles, CA)

Score: 86 – Wolfgang Puck’s CUT represents LA’s fresh perspective on steakhouse conventions. This modern establishment in Beverly Hills demonstrates how tradition and innovation can coexist. CUT offers American and Japanese Wagyu beef; each cut prepared with precise technique, showcasing how Los Angeles is reshaping the American steakhouse experience.

3. Bern’s Steak House (Tampa, FL)

Score: 85 – A standout in our top three, Bern’s Steak House has earned its position through a commitment to both quality and quantity. Housing one of the largest wine collections in the world (over 500,000 bottles) and dry-aging their own beef, Bern’s offers a comprehensive dining experience. Their attention to detail extends beyond the plate – each server completes extensive training that would rival many culinary schools.

4. Keens Steakhouse (New York, NY)

Score: 84 – Established in 1885, Keens represents New York’s steakhouse heritage. Known for its mutton chop and ceiling adorned with thousands of clay pipes, Keens balances historical significance with consistently high quality. The restaurant’s prime steaks, aged in-house, show why New York’s traditional steakhouse culture continues to thrive.

5. Gibsons Bar & Steakhouse (Chicago, IL)

Score: 83 – Chicago’s representative in our top rankings, Gibsons maintains the city’s proud steakhouse tradition. As the first restaurant group to be awarded its own USDA Prime Certification, Gibsons sets itself apart through quality control and consistency. Their approach to premium beef aging and preparation techniques helps maintain Chicago’s position in the national steakhouse conversation.

6. Barclay Prime (Philadelphia, PA)

Score: 71 – This boutique steakhouse brings contemporary luxury to Philadelphia’s dining scene. Set in a sophisticated space inspired by a European library, Barclay Prime combines elegant design elements – marble surfaces, crystal chandeliers, and comfortable banquettes – with a modern approach to steakhouse dining. Their menu focuses on quality meat and seafood offerings with personalized touches, delivering fine dining with a distinctly contemporary twist.

7. Guard and Grace (Denver, CO)

Score: 61 – Named after Chef Troy Guard’s daughter, this Denver establishment reimagines the traditional steakhouse atmosphere with a light, airy design. The menu reflects Guard’s Hawaiian roots, offering prime, dry-aged, and local Wagyu cuts alongside seafood selections. Their commitment to warmth and hospitality, combined with innovative cocktails and an international wine selection, creates a modern steakhouse experience.

8. Knife Steakhouse (Dallas, TX)

Score: 57 – Under the leadership of acclaimed Chef John Tesar, Knife has reinvented the steakhouse experience with strong Texas roots. The restaurant builds direct relationships with local ranchers, including Heartbrand Beef and 44 Farms, to source the finest Texas beef. Their extensive dry-aging program maximizes flavor, while their menu spans from traditional cuts to specialty offerings like Wagyu skirt steak and Akaushi beef.

9. Nick + Stef’s (Los Angeles, CA)

Score: 49 – This contemporary high-design steakhouse combines tradition with culinary innovation. Executive Chef Megan Logan oversees a menu centered on USDA prime 28-day dry-aged cuts, including signature options like the Tomahawk Rib Chop. Their comprehensive program includes both domestic and imported Wagyu, supported by an impressive wine list featuring over 500 labels.

10. House of Prime Rib (San Francisco, CA)

Score: 39 – Established in 1949, this San Francisco institution serves prime rib in the English tradition. Their meticulous process includes aging the meat for 21 days and using an old English formula of blanketing the rib in coarse rock salt. The restaurant’s commitment to quality is evident in their selection of only the top 2% of available beef, which is carved tableside from distinctive stainless steel carts. Traditional English-style dining rooms with fireplaces create an intimate atmosphere that has made this establishment a Bay Area landmark.

The rankings reveal several compelling patterns in America’s evolving steakhouse culture. While the East Coast maintains its historic dominance with four establishments in our top 10 (Peter Luger, Keens, Barclay Prime), the West Coast makes a strong showing with three entries (CUT, Nick + Stef’s, House of Prime Rib). 

This bi-coastal representation highlights how the traditional steakhouse model is evolving beyond the historic centers of New York and Chicago.

The scoring distribution tells its own story – there’s a clear elite tier at the top, with scores dropping significantly after our fifth-ranked establishment. The top five all scored 83 points or higher, while even the sixth-ranked Barclay Prime scores notably lower at 71 points. This gap suggests a distinct separation between the nation’s truly elite steakhouses and the still-excellent establishments that follow.

Geographically, our top 10 spans from coast to coast, featuring establishments from eight different cities. California emerges as a particularly strong contender with three entries across two cities (Los Angeles and San Francisco), matching New York’s representation. 

This geographic diversity suggests that exceptional steakhouse dining is no longer confined to traditional steakhouse capitals, with cities like Tampa, Denver, and Dallas earning their place among the nation’s finest.

While our top 10 establishments showcase the pinnacle of American steakhouse dining, the complete rankings reveal excellence across the country. From established urban centers to rising culinary destinations, these 20 establishments represent the finest in American steakhouse tradition.

Best Steakhouses

Our rankings showcase the true diversity of America’s steakhouse culture. Three states emerge as powerhouses in the rankings:

• New York: Three entries, all in NYC, including two in the top 5
• Texas: Three entries spread across Dallas, Houston, and Pearland
• California: Three entries spanning Los Angeles and San Francisco

The rankings also highlight excellence in unexpected locations. From Tampa’s Bern’s Steak House ranking third to Indianapolis’s St. Elmo Steak House making the top 15, exceptional steakhouse dining extends far beyond traditional steakhouse capitals.

The scoring distribution reveals interesting patterns:

• Elite Tier (80+ points): Only our top 5 establishments achieved this level
• Mid-Tier (50-79 points): Includes establishments ranked 6-8
• Competitive Tier (30-49 points): Encompasses ranks 9-13
• Emerging Excellence (under 30 points): Positions 14-20

The “Appearances” metric in our rankings reveals how frequently these establishments are recognized by industry experts:

• Five Appearances: Only Peter Luger achieved this highest level of recognition
• Four Appearances: Three establishments (CUT, Keens, Gibsons) earned this distinction
• Three Appearances: Four establishments in the upper rankings
• Two Appearances: Several mid-ranked establishments
• Single Appearances: Primarily among our emerging excellence tier

Our rankings demonstrate how different regions approach steakhouse dining:

• Northeast: Dominated by classic New York establishments with traditional approaches
• South: From Tampa to New Orleans, showing strong regional character
• Midwest: Chicago, Indianapolis, and Kansas City representing heartland traditions
• Texas: A strong showing with multiple entries highlighting the state’s beef heritage
• West Coast: Los Angeles and San Francisco bringing modern interpretations
• Mountain Region: Denver’s Guard and Grace representing high-country innovation

While the East Coast-West Coast rivalry dominates headlines, our rankings reveal a richer and more complex landscape of American steakhouse excellence. Regional powerhouses across the country are crafting distinctive steakhouse experiences that reflect local traditions and preferences.

Texas stands as a formidable force in our rankings, with three establishments making the top 20. Dallas’s Knife Steakhouse (No. 8) leads the Texas contingent, followed by Pappas Bros. Steakhouse, operating in both Dallas and Houston (No. 11), and Killen’s in Pearland (No. 16). This strong showing reinforces Texas’s deep-rooted connection to beef culture and steakhouse tradition.

The South emerges as a surprising stronghold of steakhouse innovation. Tampa’s Bern’s Steak House (No. 3) outranks many traditional powerhouses, while establishments like Dickie Brennan’s in New Orleans (No. 17) and Oak Steakhouse in Charleston (No. 19) showcase the region’s ability to blend Southern hospitality with steakhouse excellence. 

Their success challenges the notion that premier steakhouse dining belongs exclusively to major metropolitan areas.

The Midwest maintains its beef belt reputation with several notable entries. Chicago’s Gibsons Bar & Steakhouse (No. 5) leads the region with its USDA Prime Certification distinction. St. Elmo Steak House in Indianapolis (No. 12) and Jess & Jim’s in Kansas City (No. 18) represent the heartland’s approach to steakhouse dining, while Gorat’s in Omaha (No. 20) rounds out our rankings from the heart of beef country.

The Mountain Region makes its mark with Denver’s Guard and Grace (No. 7), demonstrating how high-country innovation can compete with coastal establishments. Its presence in our top 10 suggests that excellence in steakhouse dining has truly become a national phenomenon, unrestricted by traditional geographic boundaries.

This geographic diversity in our rankings reflects a broader trend in American dining culture – the decentralization of culinary excellence. 

While New York and Los Angeles remain important centers of innovation, our data shows that exceptional steakhouse experiences can be found across the country, each region contributing its own interpretation of what makes a steakhouse great.

The clear scoring tiers in our rankings reveal distinct patterns that separate the elite steakhouses from their competitors. Our data shows a significant drop in scores between the top five establishments (83-95 points) and the rest of the field, suggesting that certain factors consistently distinguish the very best from the merely excellent.

Examining our highest-scoring establishments reveals several common hallmarks of excellence. In-house aging programs emerge as a consistent theme among top performers – Peter Luger’s personal inspection and aging boxes, Keens’ in-house aging process, and Bern’s dedication to dry aging all exemplify this commitment to meat quality control. House of Prime Rib’s precise 21-day aging process, though ranked tenth, demonstrates how this attention to aging remains crucial throughout our rankings.

Distinctive service approaches also characterize our top performers. Bern’s Steak House’s comprehensive server training program and Peter Luger’s exacting service standards set them apart. 

This focus on service excellence extends to tableside preparations, seen in House of Prime Rib’s signature cart service and CUT’s precise tableside techniques.

Meat sourcing and selection emerge as another crucial factor. Gibson’s unique USDA Prime Certification, Knife Steakhouse’s direct relationships with Texas ranchers like Heartbrand Beef and 44 Farms, and House of Prime Rib’s commitment to using only the top 2% of available beef demonstrate how premium sourcing contributes to excellence. 

The variety of offerings also matters – from CUT’s range of American and Japanese Wagyu to Knife’s diverse selection of specialty cuts.

Expert recognition plays a crucial role in this separation. Peter Luger, our top-ranked establishment with 95 points, earned five expert appearances – the highest in our study. The remaining top five establishments each garnered 3-4 expert appearances, demonstrating the correlation between industry recognition and overall excellence.

The scoring gap between our fifth and sixth-ranked establishments (83 to 71 points) marks a clear delineation in our rankings. This 12-point drop suggests a distinct tier of elite establishments that have separated themselves from the field. 

Even more telling is the gradual decline in scores from sixth place (71 points) to twentieth place (13 points), indicating that while many steakhouses achieve excellence, few reach the highest echelon.

The American steakhouse landscape revealed by our research shows a dining culture in dynamic evolution. While New York City maintains its historic position with three establishments in our rankings (Peter Luger at 95 points, Keens at 84 points, and Gallaghers at 31 points), the data reveals a more complex and nuanced picture of steakhouse excellence across the country. 

California’s strong showing, with three establishments of its own (CUT at 86 points, Nick + Stef’s at 49 points, and House of Prime Rib at 39 points), demonstrates how the West Coast has established itself as a serious contender in the steakhouse world.

This bi-coastal competition tells only part of the story. Our research reveals multiple centers of steakhouse excellence emerging across the country. Texas’s three entries in our rankings (Knife Steakhouse, Pappas Bros., and Killen’s) showcase the state’s deep connection to beef culture. 

The South’s strong performance, led by Tampa’s Bern’s Steak House scoring an impressive 85 points, challenges traditional assumptions about where to find America’s finest steakhouse experiences.

The scoring patterns in our research reveal how steakhouse excellence has evolved beyond traditional geographic boundaries. The presence of establishments from Denver, Indianapolis, and Kansas City in our rankings demonstrates that exceptional steakhouse dining has become truly national in scope. 

This geographic diversity is matched by a diversity of approaches – from Gibsons’ USDA Prime Certification program in Chicago to Knife Steakhouse’s direct relationships with Texas ranchers, excellence is being defined in different ways across different regions.

Our comprehensive analysis suggests that American steakhouse dining is entering a new era marked by both innovation and respect for tradition. The high scores achieved by historic establishments like Peter Luger (95 points) and Keens (84 points) demonstrate that traditional approaches to steakhouse dining remain highly valued. 

However, the strong performance of newer establishments like CUT (86 points) shows that innovation and modern interpretations can achieve similar levels of excellence.

The data reveals a clear tiering of excellence in American steakhouse dining. The significant gap between our fifth-ranked Gibsons (83 points) and sixth-ranked Barclay Prime (71 points) suggests that reaching the highest level of steakhouse dining requires exceptional performance across multiple criteria. 

Yet the presence of twenty establishments scoring from 95 to 13 points shows the depth of quality in American steakhouse dining.

Expert recognition patterns in our research suggest that sustained excellence requires both consistency and adaptability. The correlation between higher scores and more frequent expert recognition – with Peter Luger’s five appearances leading the field – indicates that the finest steakhouses maintain their standards while evolving to meet contemporary expectations. 

From House of Prime Rib’s commitment to traditional English service to Guard and Grace’s modern interpretation of the steakhouse experience, successful establishments are finding different ways to meet these high standards.

The geographic distribution of our ranked establishments suggests that the future of American steakhouse dining will be increasingly diverse and decentralized. While traditional steakhouse capitals maintain their importance, our research shows that excellence can emerge anywhere when commitment to quality meets thoughtful execution. 

The presence of establishments from fifteen different cities in our rankings indicates that local steakhouse cultures are developing and thriving across the country. The evidence suggests that American steakhouse dining will continue to evolve while maintaining its essential appeal. 

The success of both traditional and modern approaches in our rankings shows that there isn’t a single path to steakhouse excellence. Instead, the highest levels of achievement appear to come from balancing respect for steakhouse traditions with openness to innovation and adaptation to local preferences and conditions.