Chicago has earned its reputation as a meat lover’s paradise, with steakhouses that turn dining into an unforgettable experience.
From perfectly aged prime cuts to exceptional service, the Windy City offers some of the finest steak dinners in America. Based on customer reviews and recommendations, we’ve rounded up the top steakhouses that consistently deliver mouthwatering meals and memorable nights out in Chicago.
1. Gibsons Bar & Steakhouse
Walking into Gibsons feels like stepping into Chicago steakhouse royalty. The walls adorned with celebrity photos tell stories of famous diners who’ve savored their legendary cuts since 1989.
Their USDA Prime Angus beef is aged for 40 days, creating steaks with unmatched flavor and tenderness. Locals rave about the massive Gibsons 42 oz.
2. Bavette’s Bar & Boeuf
Dimly lit chandeliers cast a golden glow across the speakeasy-inspired space of Bavette’s, where jazz plays softly in the background. Unlike traditional steakhouses, this River North gem combines French influences with American steakhouse traditions.
The bone-in ribeye steals the spotlight – perfectly charred outside while maintaining a juicy, tender center.
3. Chicago Cut Steakhouse
Floor-to-ceiling windows frame stunning Chicago River views at this modern steakhouse that’s become a power lunch and dinner destination. The sleek red and black interior creates an energetic atmosphere where deals are made over exceptional dry-aged steaks.
Chicago Cut ages their USDA prime beef in-house, using custom-built infrared broilers that cook at 1800 degrees to create the perfect sear.
4. Maple & Ash
Crystal chandeliers hang above plush velvet booths where servers in formal attire deliver wood-fired steaks with theatrical flair. The 40 oz. Eisenhower steak (named after the president’s preferred cooking style) arrives at the table still sizzling from the custom-built hearth.
Their seafood tower comes dramatically presented with dry ice smoke billowing across the table. House-made pasta and creative vegetable sides elevate the experience beyond typical steakhouse fare.
5. Joe’s Seafood, Prime Steak & Stone Crab
Joe’s Chicago location has earned equal praise for its exceptional steaks. The classic 1930s supper club atmosphere features white-jacketed servers who know the menu inside and out.
While many come for the signature stone crab claws (flown in fresh from Florida), the bone-in filet mignon has developed a cult following. Regulars recommend the perfect pairing: jumbo stone crabs with mustard sauce followed by a medium-rare New York strip with a side of their famous hash browns.
6. RPM Steak
Celebrity-owned yet substantive in culinary credentials, RPM Steak brings Hollywood glamour to River North. The sleek, contemporary space with its dramatic lighting attracts Chicago’s see-and-be-seen crowd without sacrificing food quality.
Their 90-day aged ribeye develops an almost truffle-like intensity that steak connoisseurs travel miles to experience. Coal-fired cooking creates exceptional flavor in both their prime and wagyu offerings.
7. Swift & Sons
Housed in a former cold storage facility in the Fulton Market District, Swift & Sons honors Chicago’s meatpacking history while pushing steakhouse dining forward. The space blends industrial elements with luxurious touches – exposed brick walls alongside plush leather banquettes.
Their beef Wellington for two arrives tableside with theatrical carving service. The separate “tavern” area offers more casual dining with the same quality.
8. Gene & Georgetti
Since 1941, this River North institution has served Chicago’s politicians, celebrities, and regular folks without changing much – and that’s exactly how loyal customers like it. The old-school Italian-American steakhouse vibe includes wood paneling, bow-tied waiters, and no-nonsense service.
Their broiled T-bone comes perfectly charred without fancy rubs or toppings – just exceptional beef cooked with decades of know-how. The garbage salad (loaded with salami, cheese, and olives) and massive broiled lamb chops have their own devoted followings.
9. Prime & Provisions
Soaring ceilings and a massive central bar greet diners at this upscale South Loop destination that bridges old and new Chicago. The restaurant dry-ages USDA Prime beef in a salt-tiled aging room visible through glass walls.
Signature bone-in prime ribeye gets unexpected treatment: bacon fat is brushed on during cooking, creating a uniquely rich flavor profile. The thick-cut bacon appetizer – cured in-house and drizzled with black truffle honey – has developed cult status among Chicago food enthusiasts.
10. Fogo De Chão
The continuous parade of gaucho chefs carrying skewers of fire-roasted meats makes Fogo de Chão dinner and a show in one. This Brazilian churrascaria in River North offers an all-you-can-eat experience where diners control the flow using red/green cards.
Picanha (the prime part of the sirloin with a fat cap) emerges as the customer favorite among the 16+ cuts offered. The massive salad bar – featuring imported cheeses, cured meats, and traditional Brazilian sides like warm cheese bread – satisfies even non-meat eaters.
11. Tango Sur’s Argentine Flame
Hidden in the Lakeview neighborhood, this BYOB Argentinian steakhouse has locals raving about its authentic South American beef preparations. The dimly lit, romantic atmosphere complements the parade of perfectly charred steaks that emerge from the kitchen.
Regulars swear by the Parrillada for two – a sizzling grill loaded with short ribs, flank steak, and chorizo that arrives at your table still cooking. Fun fact: The restaurant hasn’t changed its core menu in over 20 years because customers threatened to revolt when they once tried!
12. Morton’s The Steakhouse: Original Chicago Legend
“I remember when this was just a small spot on State Street,” reminisces longtime Chicagoan Mike Ditka about the very first Morton’s location. Founded in 1978, this Chicago original has grown into a national chain while maintaining its hometown pride and quality.
The tableside cart presentation remains a signature experience, where servers display raw cuts before cooking. Morton’s pioneered the modern American steakhouse concept with its focus on USDA Prime aged beef and classic sides like jumbo baked potatoes.
13. The Capital Grille
Step into The Capital Grille and you’re immediately enveloped in an atmosphere of luxury and refinement. Known for its dry-aged steaks, this establishment offers a dining experience that feels both exclusive and welcoming.
Every bite of their meticulously prepared steak is an indulgence in flavor and texture. The Capital Grille’s wine list is nothing short of impressive, featuring a global selection that perfectly complements their rich menu.
14. Boeufhaus: Hip Butcher-To-Table Haven
“We’re not your grandfather’s steakhouse,” declares chef Brian Ahern of this Ukrainian Village hotspot that blends French technique with German influences. Housed in a former butcher shop, Boeufhaus maintains a connection to its meat-centric roots while redefining what a modern Chicago steakhouse can be.
The intimate 34-seat restaurant sources from small Midwestern farms, dry-aging custom cuts in-house.
15. El Che Steakhouse & Bar
Flames leap dramatically from the 12-foot custom-built hearth that serves as the fiery heart of Chef John Manion’s West Loop homage to Argentine open-fire cooking. Every protein here kisses live fire, creating a distinctive smoky char that’s impossible to replicate.
The restaurant’s energy matches its bold cooking style. Walls are adorned with vintage South American concert posters and a soundtrack of Latin rock.