The 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 indulgent steaks). The wine program has won national awards, as have the perfectly prepared cuts of beef. 

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—save for how it masterfully makes a mean steak. The interior boasts a playful style, complete with funky black-and-white cow art that adorns the dining room walls. The kitchen churns out juicy, perfectly seared sirloins, ribeyes and filets. Classic steakhouse sides get a modern spin, like crisp onion rings coated in panko and parmesan. Each cut is served with bone marrow butter, a little dollop of savory paradise. 

Here’s a rare opportunity to dine on real, certified Kobe. This waterfront restaurant within the Encore Boston Harbor boasts the only authentic beef program of Japanese Wagyu that can be found throughout New England, along with domestic beef from Snake River Farms in Idaho and LaFrieda Meats, locally farmed produce and dairy, and freshly caught seafood. Insider side dish tip: Get the loaded baked potato, a glorious two-pounder topped with sour cream, cheese and smoky bacon. On Sunday, double up with the famed Surf & Turf for Two—a 20-oz, dry-aged domestic Wagyu New York strip paired with a broiled, 2 ½-pound Maine lobster.

In a chic, cavernous South End space, you'll find this unique take on a modern steakhouse experience. The expansive menu kicks off with raw bar items and hot and cold starters, including light and airy popovers, comté-covered French onion soup and bacon-laced crab cakes topped with avocado puree and Old Bay remoulade. The main event is clearly its extensive selection of prime steaks and chops, but don't miss out on its array of steak frites possibilities. If you opt for the latter most choice, bear in mind that your warm fries will be tossed with salt and served tableside for added pizzaz and taste. 

With a prime location on the waterfront, Morton’s is the place for steak in the Seaport. The stylish interior offers panoramic views of Boston Harbor from the bar, while a seasonal patio allows you to enjoy your beef with a side of waterfront breeze. With prime aged beef, signature steakhouse sides, an excellent wine list and elegant desserts, Morton’s has the classic steakhouse experience down pat.

One of the area’s most exciting steakhouses is located all the way out in Burlington. The beautiful, 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 locally born group of Italian steakhouses is a mainstay for Boston carnivores. With seven locations in and around Boston (as well as a few others throughout the country), this place serves plates piled high with pasta (think tagliatelle alla Bolognese and hand-rolled potato gnocchi), as well as juicy slabs of beef—from the tiny-but-mighty, 3-oz Japanese A5 Wagyu to the 20-oz, 55-day-aged bone-in prime cowboy ribeye… and every tender cut in between. Keep things natural or drizzle on one of the restaurant’s epic sauces—Davio’s Steak Sauce, horseradish, port wine, prezzemolate or béarnaise.

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 adds to the already upscale yet relaxed ambiance. The open 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 almost sinful sides.

Hiding in the back of burger joint JM Curley’s, there’s an “Adults Only” sign hung beside a closed blackout curtain. If you don’t know it’s there, you won’t find it. Push back the curtain to find an intimate, reservation-only steakhouse that only seats 18, drenched in touchable wine-colored velvet walls. Steaks range from filet mignon to New York strips, to the giant tomahawk (a catch-it-if-you-can limited cut). Wash it down with an old fashioned libation. Bogie would love it there in that cozy cranny of carnivore heaven.

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 restaurants for special occasions, 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 with nostalgic sides, like creamed spinach and a massive baked potato.

This longtime favorite overlooking the Mass Pike is a traditional steakhouse that retains its original, 1970s feel. Sidle up to the horseshoe bar—or get cozy 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 also worth a try, if you're not looking to get too crazy with the check.

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 also offers a circular bar and lounge area, outdoor veranda and three distinctive private dining rooms. The cuts here are expensive but utterly divine. Highlights include the 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 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-oz ribeye, all seared at 1,200 degrees. To accompany your artfully cooked steak, be sure to order one of the “accessories” like black truffle butter or blue cheese crust, or traditional sides like creamed spinach and asparagus with hollandaise. Add in a glam interior and impeccable service, and Ocean Prime can hold its own with the city’s more traditional steakhouses.