Find the best steakhouses and prime beef restaurants near you!
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The most prized steakhouse cuts include ribeye (well-marbled with rich flavor), filet mignon (the most tender cut, mild flavor), New York strip (firm texture with bold beefy flavor), porterhouse (a T-bone with both strip and tenderloin), and tomahawk (a dramatic long-bone ribeye). For maximum flavor, go ribeye; for tenderness, choose filet.
The terms are largely interchangeable, though 'chophouse' is the older, classic American term — dating to 18th-century London chop houses that served simple grilled meats. Modern steakhouses focus primarily on beef steaks with upscale presentations, while chophouses historically also featured lamb chops and pork chops. Today both terms signal high-quality grilled meats in a classic setting.
When ordering steak, specify your preferred doneness: rare (125°F, very red center), medium-rare (135°F, warm red center — the most popular), medium (145°F, pink center), medium-well (150°F, slightly pink), or well-done (160°F+, no pink). Many steak lovers prefer medium-rare to preserve juiciness. Also consider dry-aged options for intensified flavor.