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 customizable 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. 

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 ribeye, porterhouse, and tomahawk steaks are on offer, all at prices (around $40 to $60 and up) that won’t break the bank.

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 dry-aged, 40-ounce ribeye for two that clocks in at $50. Dining alone? A petit filet topped with fried oysters and bleu cheese (a.k.a. the “carpet bagger”) is an ideal option.

This Downtown Houston steakhouse is a favorite of power brokers and professionals, but plebes won’t feel too out of place in this cozy-upscale dining room. Dig into traditional USDA Prime steaks on or off the bone, or try the Texas Akaushi skirt steak, grilled & served with duck fat potatoes, fried egg, and chimichurri sauce.

With a dynamic waterfront terrace, vibrant lounge and its close proximity to the lavish Post Oak Hotel, this ritzy steakhouse is a high-spirited destination to settle in for steak night. Splurge on a wagyu tomahawk or Japanese A5 wagyu before digging into the famed butter cake.

The popularity of Chris Shepherd’s temporary concept One Fifth Steak led to the creation of Georgia James, a decadent steakhouse named for Shepherd’s parents, located in the heart of Montrose. Alongside succulent slabs of beef from Texas’s own 44 Farms like the wet aged, wood-fire grilled hanger steak, find stellar starters like Viet-Cajun roasted oysters and king crab dip.

Part steakhouse, part barbecue destination (hence the name STQ), chef Ronnie Killen brings some of the best offerings, made famous at his steakhouse and barbecue joint in Pearland, into Houston city limits. Keep it traditional with Killen’s 14-ounce dry aged New York strip or consider the decadent chicken fried ribeye.

This buzzy steakhouse with a prime location within River Oaks District is a spot to see and be seen while eating massive slabs of steak. The restaurant takes a modern approach to steakhouse dining, featuring responsibly sourced wet-aged cuts selected and deconstructed by its master butcher, indulgent accompaniments from truffle green peppercorn and sauteed blue cheese to foie gras and appetizing sides like corn crème brûlée. Love a good surf ‘n’ turf? Stray from tradition and bask in the luxury of an American wagyu filet with black truffle-sauteed Maine lobster.

As the O.G. of Houston’s steak scene, there’s no better service or steak in town than at this Westheimer institution. The beef is USDA Prime and aged in-house, the wine list is ridiculously comprehensive, and starters like Pappas’ iconic turtle soup and lobster mac & cheese offer an excellent complement to a ribeye, NY strip, or filet.

The steak menu is strong at Tony’s, in part due to many loyal cooks who have prepared meat at the restaurant for up to 35 years. The 55-day dry aged ribeye is 100% prime, and its artisan-style dry aging process results in a buttery, full-flavored bite, but 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.

As Houston’s king of meat, Chef Ronnie Killen’s steakhouse — with locations in Pearland and in the Woodlands — is an absolute 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. Don’t forget to save room for mouthwatering sides like skillet potatoes and broccoli-cheese risotto.