Best steakhouses in Miami
What is it? A true farm-to-table steakhouse with a seasonally driven menu that’ll make you drool. Herbs and spices comes from the restaurant’s own garden and you can bet that beef you’re eating was grass-fed and natural.
Why go? Edge puts just as much emphasis on its quality and service as it does on its product. The result is delicious, classy and everything else you’d expect from a top-notch steakhouse.
What is it? In Miami, Red, the Steakhouse needs about as much introduction as Lincoln Road or Pitbull. This place is famous—and for good reason.
Why go? Red’s reputation relies on amazing service and classic cuts cooked perfectly. Though the Maine lobster pasta never fails to make us rethink our meat order, we have to admit the 14-ounce bone-in filet is king.
What is it? A worthy entry from Michelin-starred chef Michael Mina. While the place is about a half hour north of Downtown, it’s hard to argue it’s not worth the trip. The bold and glossy atmosphere also makes you feel a bit like an extra in Mad Men.
Why go? For that all-natural steak poached in herb-infused butter and finished on a wood-burning oven. And the trio of french fries cooked in duck fat. Honestly, we can’t think of anything tastier.
What is it? Argentina grill-master Francis Mallmann puts down roots in Miami Beach with this swanky, crimson steakhouse. From the chairs and the chandeliers to the contemporary asado, everything about this place is supremely sophisticated.
Why go? Mallmann is not only Argentina's most famous chef, but he's also appeared in numerous television shows, including Netflix's Chef's Table, and catered Gwyneth Paltrow's rehearsal dinner. Though, if star power doesn't do it for you, his Sunday asado brunch where all kinds and cuts of meats just flow, certainly will.
What is it? While not a proper steakhouse by most accounts, Ariete’s little sister ticks off all the boxes of what we look for in a steak joint: fire-grilled meats, starchy sides and portions that make us want to take a nap after consuming.
Why go? Leña serves something called pastrami short rib, a Flinstone-sized slab of beef that takes nine days to brine and nine hours to cook. Oh, and there’s flan. Good luck finding flan somewhere more traditional.
What is it? This rustic Argentinean hideaway in Little Haiti doesn’t serve looks, but it does dole out serious cuts of delicious meat.
Why go? Quaint and rustic, the no-frills restaurant impresses diners its quality churrasco, variety of traditional Argentine sides and a vast selection of stellar Malbecs. You won’t leave this place hungry or thirsty.
What is it? One of the cornerstones of the Fontainebleau Hotel’s superb dining scene. This Michael Mina restaurant is as elegant as the classic hotel it calls home.
Why go? For anything coming out of that wood-burning grill: the Australian wagyu, American rib eye and Japanese A5 Miyazaki are all smart choices. Order a side of truffle mac and cheese. If you don’t eat it, we will.
What is it? Just about the most iconic spot in Miami for carnivores and those who enjoy a star-studded scene. Reservations don’t mean anything here, so park yourself at the bar, snack on the free bacon and prepare to wait to be seated.
Why go? This one of those classic Miami places you go to see and be seen. Though the fresh lobster, hashbrowns and the famous fried Oreos serve as delicious reminders that the food here is, in fact, great.
What is it? A steakhouse without all of the pretentiousness. This place takes on the vibe of an Argentine farmhouse (a very fancy one) with its brick-decorated, wooden dining room.
Why go? A fan of surf and turf? PM’s delicious seafood is influenced by the Argentine coast. The catch of the day never disappoints, plus it’s normally served tableside for a bonus dose of mealtime theatrics.
What is it? Not a pick-up joint, despite the name, but a surprisingly tasty option along the tourist-heavy Lincoln Road. Meat Market is a consistent exception to those wary of dining on Lincoln.
Why go? Quality beef is flown in from New York and Australia and the side dishes—say hello to gouda-stuffed tater tots and truffle cream corn—are enough to make you fall in love.