With such endless choice and so many world-class options, we decided to pick the best of the best, with seven must-visit places in the city.
Best steaks in DallasHow do these rankings work?
From world class cocktails to steaks served with panache and flair, this is the sort of restaurant that makes you leave feeling good about life. As the saying goes, everything is bigger and better in Texas and these tasty steaks are no exception.
Knife Dallas at The Highland Hotel is a mecca for meat-lovers – they age the steaks in a $50,000 dry aging chamber. Chow down on specialty cuts such as flat iron, Waygu skirt steak, tri tip, culotte, beef cheeks, pork belly, oxtail, pigs head and exotic Akaushi beef. You haven’t lived until you’ve tried the steaks here.
Town Hearth is possibly one of the most indulgent steakhouses you’ll ever eat in in the US, never mind Dallas. Chef Nick Badovinus is a master when it comes to all things beef, and steaks here are grilled over charcoal. They’re silky and tender, full of flavour and are carved at the table.
Pappa Bros. is a quintessential steakhouse in Dallas – you can be sure you’ll always have an outstanding steak here. They use corn-fed beef, and USDA Prime graded cuts and butcher all the meat in-house. For a real feast, order the bone-in prime New York strip.
From the moment you step into The Capital Grille, the experience is one of comfortable elegance. African mahogany paneling and Art Deco chandeliers are a great backdrop for its fantastic dry-aged steaks, fresh seafood, and acclaimed world-class wines.
Get ready to bite into one of the best steaks in Dallas at this chain steakhouse. Their dry-aged steaks are incredibly juicy with a great range of cuts and sides. We love the Porterhouse: 40 ounces of prime beef with the rich flavour of a strip and the tenderness of a filet. Add on a lobster tail for a real treat.
The steak is truly exceptional – juicy, with the perfect marbling, texture and flavour. Choose from a family-style porterhouse or a Texas Wagyu beef, with sauces such as chimichurri or Béarnaise. Wash it down with wines from small producers from Texas, California and France.