Chicago has endless incredible restaurants, bars and downright droolworthy things to eat, but if there’s one thing this city really does well, it’s steak. Some of Chicago’s best steakhouses have been in business for decades, while the newcomers are nipping at their heels.
Our advice? Work up an appetite and try to tackle a meaty feast in every single one of these top steakhouses…
Best steakhouses in ChicagoHow do these rankings work?
Gibsons Bar & Steakhouse has been a Chicago icon since partners Hugo Ralli and Steve Lombardo opened its doors in 1989. The classic American steakhouse was even the first in the country to be awarded its own USDA Prime Beef Certification. Gibsons Prime Angus Beef stars on the menu, along with fresh fish, classic cocktails, an extensive wine list and exceptional service.
Gene & Georgetti’s has been serving steaks and Italian specialties since 1941 and are a top pick for a feast in Chicago. Their 42.oz Signature Broiled T-Bone for two is an absolute classic: juicy and tender with a choice of drool-inducing sides such as garlic mashed potatoes and creamy spinach.
Bavette’s is a European-Style steakhouse that’s more like a speakeasy than a steakhouse, with dim lighting and cosy leather banquet seats. It’s full of French flair and steakhouse fare, including seafood towers, richly flavourful ribeyes and classic side dishes.
Be sure to get the buttery béarnaise sauce for your frites and a side order of the roasted bone marrow.
With dazzling city views, the best prime beef and an expansive iPad wine list (all the better to wash down those steaks with), Chicago Cut Steakhouse is a must on any list of Chicago’s best steak restaurants.
Their “holy grail” bone-in prime rib is a serious treat, but add the creamy crab Oscar topping and a side of lobster mac ‘n’ cheese to make it even better.
The Chicago location of the swish West Coast steakhouse chain instantly impresses. Ice-cold martinis come with clouds of dry ice and the mash is stuffed with fresh lobster. It’s the gourmet steaks though, that really steal the show. They’re big, juicy and full of flavour.
With all steaks here butchered in-house daily, it is hard to make a bad choice — choose from a Grade A9 Japanese Wagyu beef, wet-aged selections up to 42-ounce Grand Porterhouses or an extensive selection of dry-aged steaks.
Make your meal surf-and-turf by adding Alaskan King crab legs or a hearty Maine lobster tail. There’s even a live pianist every night that adds to the experience.
Prime & Provisions takes inspiration from the supper clubs of the 1920’s for a beautiful design where everything tastes just as good as it looks. All cuts are dry-aged in-house for 45 days and once cooked, are lightly finished with Wisconsin grass-fed butter.
Pro tip: sprinkle some of the lavender sea salt on your steak for maximum flavour.