The Best Steakhouse Restaurants in Dallas

Before Al Biernat opened his eponymous restaurant, he paid his industry dues at famed steakhouse the Palm, first in Beverly Hills and then in Dallas. There, he rose through the ranks from busboy to general manager. His restaurant in Oak Lawn has a men’s club like feel, with white tablecloths, dark brown leather chairs and banquettes, dark brown paneled walls, and the requisite animal heads mounted here and there. Steak seems most fitting here, and the menu is full of it, ranging from Japanese A5 Kobe to bone-in filet. For a true meat lover’s delight, bring a date and opt for any of three entrees “for two”: prime porterhouse, Wagyu Angus NY strip, or Wagyu Angus Chateaubriand—all from a local ranch.

Like its location in Oak Lawn, Al Biernat’s in North Dallas has subdued décor, and an old clubby feel. But the menu selections are anything but vintage. Diners know they’re about to dine at one of the best steakhouses in Dallas when they’re first greeted by the large painting of a lion—the ultimate meat-eater—above the maître d’ station. While seafood plays a supporting role here, there’s no question that the main star is meat, in many forms. Choices range from calves liver and lamb chops to a full selection of assorted grill meats: filet mignons, Angus filets, ribeyes, strips, and porterhouse.

This national steakhouse chain has set the standard for good steak from Boston to Atlanta to Los Angles. Enjoy views of the Dallas skyline from the patio at Del Frisco’s Uptown location, while dining on whatever meat tickles your fancy: handcut steaks and chops; dry-aged strip, ribeye, or lamb; or a selection of Wagyu beef from Japan, Australia, and local ranches (including a tasting sampler of all three). Happy “hour” here runs from 3:00-6:30 p.m. every weekday, so there are good times to be had. Save room for the pineapple upside down cake, with mascarpone cream and vanilla rum sauce—who needs to be told twice?

This South American restaurant chain staked its first claim in the U.S. here, and quickly became known as one of the best steakhouses in Dallas. Standard Argentinian dishes like crispy polenta with parmesan and papatasso—crispy smashed potatoes topped with oregano—serve as the perfect accompaniment to beef in every form. Tomahawk ribs, short ribs, bottom sirloin, and ribeyes share the menu with chorizos and empanadas. Hungry meat eaters can share a parrillada de carnes: a selection of four different beef cuts. Ask about wine pairings, or go with a caipirinha, Brazil’s national cocktail. Viva la difference!

Bob’s Steak & Chop House in North Dallas is the chain’s original location, and it gives credence to the whole “don’t judge a book by its cover” credo. Although the restaurant, which has been around since 1993, has a nondescript exterior, diners know they’ve come to the right place when they’re greeted by the aroma of steak in the air. Bob’s boasts great service and fantastic cocktails, with meat cooked to exacting detail. Go for a classic steakhouse starter with lobster bisque, and then segue into a choice of beef weighing from 9 to 28 ounces. All dishes come with a glazed carrot and choice of potato, including the classic baked.

LAW at the Four Seasons Hotel caters to a crowd of travelers and locals, with a range of seating options and food choices. Many visitors to Texas expect a great steak, and LAW doesn’t disappoint—offering a butcher’s cut of the week, steaks and chops, short ribs, and an upscale burger with smoked gouda, horseradish, and chipotle mayo. For a more casual approach, head over LAW’s Outlaw Taproom, and enjoy a slow-crafted cocktail, a bison burger, and a s’more skillet while sitting by the firepit and enjoying a cool Texas evening. Leave your hat on.

Located at the top (27thfloor) of the Hilton Anatole, SER’s floor-to-ceiling windows give diners uninterrupted, panoramic views of the Dallas skyline—a perfect backdrop for intimate dinners. True beef lovers can start with a beef tenderloin tartare appetizer and move onto a mesquite-fired rib eye, filet, New York or Kansas City strip, with sauce enhancements (foie gras, chimichurri, bernaise, au poivre) extra. Adventurous meat eaters can choose the 12-ounce elk strip loin, crusted with a coffee-chili blend and accompanied by pickled blueberries. Half of SER’s name is “spirits,” so be sure to try a glass or two, including the Texas Two Step—vodka, raspberries, cucumber, and lime.

Nick & Sam’s offers the complete steakhouse experience, from a pianist and grand piano in the kitchen, to wine-bottle-lined walls, to waiters offering selections from the “entire cow.” The restaurant for special occasions, this best steakhouse in Dallas offers “classic” beef, as well as a broad range of Japanese beef, sourced from multiple prefectures throughout the country. This includes “snow beef,” from cows raised in below-freezing temperatures, with “snowflake-like” marbling. Consider pairing it with an olive martini, featuring both blue cheese salt and blue-cheese-stuffed olives.

Dim lighting, framed-art-laden walls, columns, and plants add a feeling of intimacy to the Dallas location of the Pappas Bros. chain. While steaks dominate the menu, fish lovers may be drawn to the broiled king ora salmon filet with lump crab and shrimp in a white wine sauce. And there’s also the turtle gumbo with aged sherry to start. Pappas Bros. serves a hearty selection of prime, dry-aged beef, seasoned with a bit of salt, pepper, and butter, to draw the flavors out. Strips, ribeyes, porterhouse, filet mignons, all done to perfection. Want wine? There’s literally thousands of labels to choose from.

While it currently features a cozy, dark-paneled, mid-century-modern décor, Perry’s Steakhouse will be moving down the street into an airy, glass-walled location that’s both more modern and less intimate. Whatever its address, diners can count on a menu loaded with steak selections, from no frills, simply prepared prime strips and rib eyes to signature Captain’s Style chateaubriand with a truffle merlot demiglace. Perry’s pork chops are a customer favorite; opt for a Friday lunch to try them when they’re a featured special at a lower price point.

Morton’s The Steakhouse locations are all over the U.S., serving selections of USDA prime beef to generations of customers since the late 1970s. Dallas has one Morton’s, located not far from the Arts District. It recently began a free shuttle service to points within 5 miles of the restaurant, perfect for visitors at local hotels. Expect what’s become known as “classic” steakhouse fare, including an iceberg wedge salad, as well as an unexpected onion bread starter. A customer favorite here is the Cajun ribeye—for those who like a little heat with their meat.

Dakota’s has a classic steakhouse vibe indoors—white tablecloths, dark paneling, low lighting—as well as a light and airy enclosed patio area, featuring both a firepit and a waterfall. Pick one or the other to set the requisite mood, then cut into a selection of aged USDA prime meats. All filet mignons, strips, and ribeyes come with choice additions of sauces, seasonings, and toppings, such as truffle hollandaise, porcini rub, and divers scallops. Wines are plentiful, including a few dessert wines to round out the meal.

Gourmet, Wine Spectator, Bon Appetit, and Zagat Guidehave showered Chamberlain’s with accolades since it opened in 1993. Cigar aficionados can enjoy their steak with a cocktail and cigar in the renowned Cigar Room—a guilty pleasure—while non-smokers dine in the beige-toned and slightly crowded main dining room. Don’t skip the starters, which feature lobster deviled eggs, Wagyu beef pot stickers, and bison and prime beef meatballs in a whiskey peppercorn sauce. Beef mains come with a choice of truffle parmesan grits or garlic mashed potatoes.

This upscale steakhouse presents a modern take on an iconic steakhouse—there are no wood panels, but wood fans out over the ceiling and down the columns; there is banquette seating, but the banquettes are metallic silver and golds instead of dark brown leather. This revisionist style is a reflection of owner Dee Lincoln, known as the “Queen of Steaks.” While the meat selection here is small, it’s long on flavor, and there are three shareable 35-ounce beef dishes. Dee Lincoln Prime also has a range of sushi and sashimi offerings, making this steakhouse one of the most versatile.

True meat lovers coming to this restaurant with an upscale-bar-like feel, will want to try the roasted bone marrow, accompanied by roasted onion jam and herbed crostinis. Adventurous diners may opt for the bison tenderloin with a bourbon and black pepper demi glace or the rack of elk with fig au jus and butternut squash hash. For more casual eats, consider Fleming’s happy hour, which takes place 5-7 p.m. There, diners can enjoy a small selection of cocktails and wines, along with well-priced burgers, filet mignon flatbread, and a filet mignon sandwich.

There’s something both cozy and inviting about B&B Butcher’s & Restaurant’s square, brick-and-wood exterior that’s continued into its airy glass, wood, and brick interior. It’s both formal and fun—a vibe reflected in the presentation of its food. This is a meat-lover’s paradise and the selection is drool-worthy. Prime rib with Yorkshire pudding and creamy horseradish, Texas Wagyu skirt steak, dry-aged long bone steak for two. Take home a doggie bag and make room for a signature bacon cookie with vanilla gelato.

This cozy, artfully decorated restaurant is one of the best steakhouses in Dallas, with the prime rib and filet mignon (wrapped in bacon) both vying for customer favorite. Classic cuts include a top sirloin with or without teriyaki sauce, and a “baseball” sirloin so thick that chefs say they can only cook it to medium rare. The Keg graciously offers a gluten-free menu for diners, which is extensive and includes adjusted recipes like Caesar salad without the croutons. Service is quick and friendly, and wines by the glass come in both 6- and 9-ounce pours.