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 behind Height’s Savoir, guests will enter through a wine cellar and will be seated in the dining room, which takes on a moody yet classic decor with leather banquettes and white tablecloths. Just as timeless is the menu, which features 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, all ranging from $40 to $80 — prices that won’t break the bank.

Open since 1936, Brenner’s has served the city’s finest beef to generations of Houstonians. USDA Prime rib-eye, filet, and NY strip are all equally compelling options, especially when topped with smoked garlic butter or a rich and velvety cognac-peppercorn sauce. Celebrating something? With unparalleled views of Buffalo Bayou, Brenner’s serves as the quintessential destination steakhouse for special occasions.

With elegant decor and a sneak peek 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 or the crispy Brussel sprouts.

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.

Under the Berg Hospitality umbrella (B&B Butchers and the Butcher Shop), Turner’s serves as a fool-proof destination for a prime steak. Try the wagyu filet or indulge wholly with the 22 oz wagyu rib-eye.

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 rib-eye.

Though best known for its giant crab claws, Truluck’s is also known to serve up a melt-in-your-mouth steak, including a New York strip that’s wet-aged for 60 days, and a barrel cut filet, in a romantic ambiance, complete with live music from a piano. Also packing the flavor is the off-the-menu bone-in rib-eye, which is offered on a first-come, first-serve basis. an

A New Orleans export, Doris Metropolitan brings plenty of flair and lots of flavor to Space City. 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 don’t sleep on the sides — from asparagus gratin to Israeli salad with tahini.

A steakhouse list isn’t complete without a Brazilian steakhouse, and at Chama, the meats keep coming. So long as your service button is switched from red to green, trained chefs will greet you with skewers of meat, including prime cuts of sirloin, pork ribs and loins, linguica, lamb, and filet mignon — all charcoal-grilled and sliced before your eyes.

Start with the deluxe deviled eggs topped with fried shrimp and bacon jam or baked oysters on the half shell before diving into a delightful menu of plenty turf. Opt for the 16-ounce Delmonico steak, two cuts of rib-eye, or the Gatsby’s chicken, and pair with a side or two. You can’t miss with the lobster mac and cheese and onion rings.

The steak menu is strong at Tony’s, in part due to many loyal cooks who have prepared meat at the restaurant during its 35 years. The 55-day dry-aged rib-eye 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.