by Marene Gustin

 

Beef has long reigned supreme in the Lone Star State. Beef in Tex-Mex dishes and barbeque joints always tempts the taste buds but it’s steaks, big juicy ones, that draw diners to upscale restaurants, like the slab of steak that the dining room at Salado’s Stagecoach Inn has been serving since 1861.

 

Luckily, you don’t have to go that far afield for a delicious steak, Houston has some of the finest steakhouses you’ll find anywhere. This isn’t an arbitrary “best of” list but we think we’ve put together a pretty good list of ten superb steaks. Consider it a bucket list of steaks. Some darn good ones, and in no particular order.




Tony’s

3755 Richmond Ave.

tonyshouston.com

While there are so many wonderful Italian dishes on the venerable Tony’s menu — one of Houston’s best restaurants for more than four decades — the Mishima filet is a true treat. Yes, it’s a little pricey but it’s worth a once in a lifetime meal. Melt-in-your-mouth meat from Mishima Reserve providers’ American raised black Wagyu cattle. Yes, that’s another Japanese breed that has more fat marbling and produces a tastier steak that also provides health benefits like higher Omega 3 and 6 fatty acids that are good for you, but the real benefit is an amazing steak that you will remember for a long time.

 

 

Killen’s Steakhouse

2804 South Main St., in Pearland

killenssteakhouse.com

While not technically in Houston, Ronnie Killen’s steakhouse is worth the short drive. The chef/owner also serves Akaushi as well as real Kobe beef imported from Japan but it’s his Certified Piedmontese 12-ounce bone-in filet mignon that dazzles. This breed of Italian “double muscled” cattle is still fairly rare in America, Killen buys his from Nebraska, and makes for a very lean but still tasty steak. Filet mignons are one the most expensive and tender cuts of steak and cooking with the bone-in makes for a fancy presentation and a beefier flavor.



The Palm

6100 Westheimer Rd.

thepalm.com/Houston

20100614_palm

If you haven’t been to The Palm in years, you need to book a table, now. After a five-month, multimillion dollar makeover, the restaurant reopened in 2013. Started in New York City in 1926, the Houston Palm location opened in 1978. A beautiful new dining room, excellent service and a quality menu make this a spot for special occasions, high-powered business meets and romantic dates. The famed steakhouse serves USDA Prime, corn-fed, 35-day aged beef. Try the 14-ounce New York strip done medium rare with a choice of sauces (the brandy peppercorn really brings out the beef flavor) or  the classic Oscar topped with lump crabmeat and Hollandaise sauce.

 

 

Fleming’s Prime Steakhouse & Win Bar in River Oak

2405 West Alabama St.

flemingssteakhouse.com/locations/tx/houston/

Still one of the go-to spots in the tony River Oaks area, Fleming’s also offers USDA Prime (a top grade of American beef) and while a good steak should always stand alone there’s a well-dressed dish on the menu here we suggest. The porcini (mushroom) rubbed filet mignon has that extra umami flavor. Dressed with a gorgonzola cream sauce and topped with grilled asparagus the dish makes for a satisfying dinner especially when paired with the Fleming’s Potatoes — an au gratin dish with a Texas nod of jalapenos.

 

Chef_Ryan_Hildebrand

Triniti Restaurant and Bar

2801 S. Shepherd Dr.

trinitirestaurant.com

Executive Chef Ryan Hildebrand is known for his gourmet dishes combing excellent ingredients with creative flourishes but if it’s a big, juicy steak you want, Triniti has that, too. Go for the meaty 14-ounce New York strip simply rubbed with garlic and thyme and grilled to perfection. Pair this with A Gunsmoke craft cocktail of tequila, mescal, lime and black pepper from the new Sanctuary bar inside the restaurant for a real manly meal.


photo: Ryan Hildebrand of Triniti

 

 

Smith & Wollensky

4007 Westheimer Rd.

smithandwollensky.com/locations-2/houston/

While tempting to fill up on the divine rolls served in an iron skillet and baked with rosemary and sea salt at this still trendy Highland Village high-end eatery, do save some room for an entrée. One of the most interesting steaks on the menu is the USDA Prime long-bone rib eye. This is a big steak — 32 ounces — and charbroiled with a bone marrow butter crust. Plated with cipollini onions, a Madeira demi glace covers the whole elegant and delicious feast.

 

 

Ruth’s Chris Steak House

5433 Westheimer Rd., Suite 100

ruthschris.com/restaurant-locations/houston

When the first restaurant opened in New Orleans in 1965, you could get a sizzling steak for just $5. Of course, it will cost you a little more than that today but it’s worth it at the Galleria area location. Especially if you go with a friend and order the Porterhouse for two. The Porterhouse is a bone-in cut, basically the same thing as a T-bone, only larger. And it’s like getting two steaks in one. On one side of the bone is a filet mignon, about a 1.25” thick, and the other is a strip steak. It’s a pricy but wonderful meal for steak lovers.

 

 

Del Frisco’s Double Eagle Steak House

5061 Westheimer Rd, Suite 8060

delfriscos.com/steakhouse/houston/menus/dinner

This bastion of beef and booze is a favorite of Texans’ Andre Johnson as well as other well-heeled oilmen and socialites. But here’s the tip: Sunday nights offer a $55 Prime Pair meal. For that very reasonable price you get your choice of salad, an eight-ounce hand-cut filet paired with the signature crab cake, BBQ-spice shrimp or lemon-garlic scallops and a side. Go for the baked potato and you’ve got a filling, delicious dinner for a song.

 

 

Vic & Anthony’s Steakhouse

1510 Texas Ave.

vicandanthonys.com/locations/houston/index.asp

Downtown? We’ve got your steak cravings covered. Check out the elegant Vic & Anthony’s where steaks are king. All the usual suspects of fine cuts are on the menu but there’s a very wonderful Australian Wagyu (again, a Japanese breed) skirt steak here that really wows. This cut from the underside of the cow as opposed to the back is prized more for the flavor than the tenderness. Here it is served as a 10-ounce cut topped with an Argentine chimichurri sauce and plated with duck fat potatoes and a sunny side up egg.