Best steaks in DC
Open since 1972, The Palm in DC is a magnet for celebs and political power players. It’s known for its gigantic lobsters and prime steaks such as the 18-ounce New York strip and bone-in 24-ounce steak. Unlike your typical stuffy steakhouse, the caricatures of famous faces that adorn the wall add a touch of fun to the space’s décor.
At this swanky steakhouse, outfitted in custom light fixtures and white tablecloths, begin with some sushi or a seafood tower brimming with oysters on the half-shell, crab claws and lobster tails. For the main attraction, order a filet, a New York strip or a rib-eye, which will arrive at your table in a sizzling hot 400-degree plate. And don’t forget to save room for dessert: the restaurant’s popular warm butter cake is pure decadence.
Nestled inside Georgetown’s Four Seasons Hotel, Bourbon Steak by Michael Mina regularly draws in celebrities, socialites and political elites, including the Obamas, and it’s easy to see why. Not only is the modern steakhouse’s ambiance utterly posh, the menu is impressive with a whopping 24 different cuts of meat to choose from with rib-eye being the biggest crowd-pleaser. Whether you order a juicy wagyu, bone-in or bison rib-eye, consider your steak craving satisfied. Of course, make sure to check out the lengthy list of bourbons.
You can never go wrong with a classic porterhouse steak or a New York strip at Morton’s. All their steaks are USDA prime and can be ordered alongside family-style sides like asparagus, creamed spinach and potatoes. For dessert, do yourself a favor and order the key lime pie (you can thank us later). Although the restaurant’s interior is elegantly layered in dark hues, white linens and eye-catching light fixtures, the best seats in the house are actually on the outdoor patio, where guests can take in views of the K Street Corridor while smoking a cigar and throwing back a glass of wine or whiskey.
Raw bar selections, warm popovers, and appetizers like the tuna tartare with avocado and soy lime dressing and the pancetta-topped lobster cobb salad are all great ways to kick off a meal at this DC spot. Steaks, however, reign supreme. All are USDA prime, certified black angus and available in six different cuts, as well as four cuts of American wagyu. Whatever steak you order, enjoy it with your choice of sauce (barbecue, red wine, peppercorn) and yummy sides (truffle mash, garlicky kale and bacon-topped Brussels sprouts).
The Prime Rib has an old school vibe reminiscent of sophisticated New York City supper clubs of the 1940s. The carpet is a luxurious leopard skin. Waiters are dressed up in tuxedos. Men are required to wear jackets and the soothing sounds of live piano music fill the air every evening. It goes without saying that one must order the prime rib here. Bookend the meal with a potato skin basket at the beginning and, for the sweet finale, go with the crème brulee.
Bathed in dark wood, lush white linens and boasting awe-inspiring views of Capitol Hill, Charlie Palmer’s dining room sets the scene for a memorable meal. Take a seat and polish off the thick and tender snake river farms wagyu strip steak or go all out with a 42-ounce porterhouse for two—to be washed down with a glass or two of wine from the restaurant’s floating wine cube stocked with over 3,500 bottles.
African mahogany paneling and Art Deco chandeliers create a luxe ambiance at The Capital Grille, known for its hand-cut dry-aged steaks and impressive wine list. Thanks to an on-site butcher who hand-carves each steak and oversees the in-house 18-24 day dry aging process, the steaks here are superb. Standouts include the porcini rubbed Delmonico with 15-year aged balsamic, the filet mignon with cipollini onions and wild mushrooms and the bone-in kona crusted dry-aged New York strip with shallot butter.
Take a seat in a plush leather booth at Del Frisco’s Double Eagle Steakhouse and order steakhouse staples like a filet mignon or a rib-eye, or opt for a more unique cut like the 32-ounce wagyu tomahawk chop. To drink, it’s all about the wine. Exposed cellars throughout the restaurant’s three levels show off the collection of over 1,200 labels, which are chicly complemented by an abundance of dark wood, metal and vibrant pops of color.
Inspired by the cooking style of South American vineyard estates, chef Victor Albisu created a mouth-watering meat-heavy menu at his upscale establishment tucked away in Chinatown. The rolled wagyu skirt steak—stuffed with mustard, oregano, burt onions and manchego cheese—is without a doubt the star of the show. The restaurant’s Latin menu is complemented by the décor, which is rustic, warm and downright gorgeous. South American accents such as a saddle and antique cedar doors are paired with wood tables, concrete walls, leather sling-back barstools and dazzling crystal chandeliers.
Located by the White House, this Florida-based chain brings a little bit of Miami flavor to DC with its surf and turf menu and its raved-about fresh stone crabs sourced from the Gulf of Mexico. Steak options include rib-eyes, New York strips and porterhouses. Even President Obama is a fan.
DC residents flock to this neighborhood bistro to indulge in its affordable prix-fixe dinner. For just $20.95, you can fill up on rustic bread, a mixed green salad topped with house-made vinaigrette and a juicy steak served with a pile of hand-cut fries and a heavenly secret sauce that will leave both your tummy and wallet very happy.
A veritable carnivore’s paradise, this Southern Brazilian steakhouse features a full churrasco experience—an all-you-can-eat meat feast carved tableside by gaucho chefs. Begin your culinary adventure with a trip to the market table to fill your plate up with salads, exotic veggies and imported cheeses. Then treat yourself to the best of the best: picanha. Packed with flavor, the steakhouse’s signature steak is the epitome of churrasco cooking.
Inspired by the traditional parilla cuisine of South America, celebrity chef Jose Garces brings a taste of Buenos Aires to DC with his modern Argentine steakhouse Rural Society. Nestled inside the Loews Madison Hotel, the restaurant is adorned with black-and-white vintage photographs, wood tables, leather banquettes and dark stained wood paneled walls. You can’t go wrong with the rib-eye and the certified black angus steak skirt, which can be enjoyed with flame-fresh vegetables like charred asparagus and grilled wild mushrooms on the side. And because Buenos Aires fare is influenced by Italian cuisine, the menu also features a variety of pastas and pizzas.
This DC restaurant serves all the classics—a rib-eye, a New York strip, a t-bone and a 40-ounce porterhouse for two. Specialty cuts like the tomahawk rib-eye are also on the menu. For an extra pop of flavor, order Ruth’s dipping trio comprised of black truffle butter, shiitake demi-glace and honey soy glaze. And go wild with sides like lobster mac and cheese, sweet potato casserole and honey butter roasted Brussels sprouts.