When you want to go big, a classic steakhouse is the place to go, and the best steakhouses in Boston do it right. From an elegant wagyu to a hearty ribeye, you can find the perfect cut of meat and hearty traditional sides. With excellent wine lists and impeccable service, these steakhouses can all but guarantee a special night. After a filling steak dinner, finish the night in style with a nightcap at one of the best cocktail bars in Boston or best wine bars in Boston. And if steak isn’t your preferred form of beef, go a little more casual with one of the best burgers in Boston.
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Best steakhouses in Boston
Perhaps the city’s most famous steakhouse, Grill 23 has hosted countless business dinners and special occasions. High ceilings, marble columns, white tablecloths, and white-jacket clad waiters all contribute to the big-ticket atmosphere, as do the lawyers and brokers whooping it up over pricey wines and steaks that very nearly cost their weight in gold. The wine program has won national awards, as have the perfectly-prepped steaks.
Grab the corporate credit card and prepare to make a night of it, because this is a meal you’ll want to savor. The steaks here are enormous—even the filet mignon starts at 10 ounces—and the sides equally decadent (think creamed spinach with extra Bechamel sauce). The Chef Suggestions are even more over the top: seared tenderloin with butter poached lobster tails and a porcini-rubbed bone-in rib eye with 15-year aged balsamic vinegar (the restaurant’s signature dish).
The name of this Beacon Hill steakhouse is the first clue that the restaurant doesn’t take itself too seriously, boasting a playful style born out in the funky black-and-white cow art that adorns the dining room. The kitchen churns out juicy, perfectly prepped sirloins, rib-eyes and filets. Classic steakhouse sides get modern spins, like crisp onion rings coated in panko and parmesan.
STRIP by Strega is yet another concept from restaurateur Nick Varano. Located in the Park Plaza Hotel, the restaurant fuses together a modern steakhouse with a high-end lounge. A mix of hotel guests and see-and-be-seen types sit next to one another while dining on big-ticket steaks and pricey selections from a solid wine list. The steak menu features around 10 a la carte options (petit filet, dry-aged rib eye, Wagyu), served either with house truffle butter or a flight of sauces.
In a chic, cavernous South End space, restaurateurs Chris Coombs and Brian Piccini offer their unique take on the modern steakhouse experience. The expansive menu kicks off with raw bar items and hot and cold starters, and contrarians can skip the prime steaks and chops, not to mention seafood dishes, in favor of the "rarely celebrated" section. Here, diners can sample chicken-fried sweetbreads, grilled marinated beef heart, and tongue that the kitchen brines, braises, and then grills. Classic starters include oysters and popovers, although the star might be the massive tower of thick onion rings.
With a prime location on the waterfront, Morton’s is the place for steak in the Seaport. The stylish interior offers panoramic views of the Harbor from the bar and a seasonal patio for enjoying the breeze. With prime aged beef, signature steakhouse sides, an excellent wine list, and elegant desserts, Morton’s has the classic steakhouse experience down pat.
How is it that one of the area’s most exciting steakhouses is located all the way out in Burlington? The beautifully appointed glass and iron space places an emphasis on the little things: house-made flavored salts, tableside presentations, and polenta cakes shaped like little cows. Splurge on the tomahawk steak for two, or stick to one of the less intimidating selections among the fine steaks and chops on offer.
This national chain maintains a stunning waterfront location at Atlantic Wharf, between the Rose Kennedy Greenway and Fort Point Channel. The 10,000-square-foot space features an outdoor patio that addd to the relaxed, upscale ambiance. The exposition kitchen provides culinary entertainment while lush furnishings of wood and leather create a cozy and inviting interior retreat. Dry-aged Black Angus cuts sit atop most tables, alongside sinful sides.
Abe and Louie’s is another Boston institution that locals often take for granted—at least until the next sirloin craving hits. As one of the Back Bay’s most popular special occasion restaurants, it understands the allure of the classic chophouse and delivers on every level: red banquette booths, dark wood paneling, and prime Midwestern steaks aged at least 30 days on the bone. Each cut comes accompanied by throwback sides like creamed spinach and a massive baked potato; you can choose between wood-fired or skillet-blackened.
This longtime favorite overlooking the Mass Pike is a traditional steakhouse that retains its 1970s feel. Sidle up to the horseshoe bar or cozy up by the fireplace and order a classic steak (prime rib and 45 day dry-aged sirloin are highlights) with a large pour of draft beer. Steak tips and the burger are worth a try too.
A national chain, Del Frisco's offers one of its most visually striking locations on Liberty Wharf in the Seaport District. The lengthy, varied menu is packed with USDA Prime beef and fresh seafood. The impressive wine list boasts over 1,500 selections from around the world. The 14,000 square foot, 400 seat restaurant has a 40 seat circular bar & lounge area, 70 seat outdoor veranda, and three distinctive private dining rooms. The cuts here are expensive but divine: bone-in filet, prime strip, and a Wagyu tomahawk that likely costs more than your last heating bill.
One of the city’s best steakhouses…is a national chain best known for its seafood? Strange but true. Amidst the raw bar and sushi offerings are top-notch, dry-aged steaks, from a bone-in filet to a 16-ounce ribeye, all seared at 1,200 degrees. Steaks come with “accessories” like black truffle butter or blue cheese crust, along with traditional sides like creamed spinach and asparagus with hollandaise. Add in a glam interior and impeccable service, and Ocean Prime goes head to head with the city’s more traditional steakhouses.