Serve it up with a dash of Aussie hospitality, and you’ve got all the makings of a great experience you’ll want to share with your friends, time and time again. We're known for high quality, juicy steaks with your choice of big cuts and bold flavor, cooked just the way you like it. Outback Steakhouse, the home of juicy steaks, spirited drinks and Aussie hospitality. Find our location in Fort Worth on the corner of Bryant Irvin Drive and SW Loop 820 in Cityview Centre. The latter goes well with the Oscar-style topping of a jumbo lump crab cake, asparagus, and béarnaise sauce. Quite the sight is the Tomahawk rib-eye, with its vivid veins of marbling and succulently rich flavor.
Ruth’s Chris Steak House
Our steak house is conveniently located inside the Historic Hilton Fort Worth. Fans rave of the hands-on, highly informed servers, the handsome atmosphere, and the vast collection of steaks. Choose from wet and dry-aged steaks, Australian wagyu and Japanese wagyu, Akushi rib-eye and American rib-eye. It’s a dizzying prospect, but one thing is for certain; no matter what you choose, it’ll be the right decision. Smartly, Cattlemen’s warns newcomers and tourists not to order its charcoal-broiled steaks cooked beyond medium.
Dining
Bison with rye whiskey cream sauce for something different at Bonnell's. Behold the bone-in ribeye hot off the grill at Cattleman's Steak House. Our experienced front-of-house team is trained to deliver memorable meals that consistently exceed expectations.
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H3 may not be the first place you think of for steak in the Stockyards, but you should think of it. There’s a vast selection from which to choose, and the open dining room employs an upbeat, hustle-bustle energy that feels more roadhouse than steakhouse. For brunch, the place is a real gem, offering left-of-center dishes like a red pepper omelette and rainbow trout and eggs. For many, Cattlemen’s is the Joe T. Garcia’s of steakhouses — a rite of passage every Fort Worthian must experience and a where-to-eat essential for out-of-towners hungry for meat. The Stockyards restaurant is one of the oldest in the city, having opened in 1947, and tourists dig the cowpoke décor and saloon-style bar area.
Del Frisco’s Double Eagle Steakhouse
Warm woods and white tablecloths greet you at Silver Fox in Fort Worth. Whether you find a seat at the bar or book the private dining room, it’s sure to be a special meal. The Delmonico ribeye is a thick cut of steak, well-seasoned, and marbled — it’s reserved for the hearty appetite. The atmosphere and service can’t be beat at this Fort Worth steakhouse. For my money, the gorgonzola-crusted dry-aged New York strip is tough to beat. It has all the flavors that you want on one plate ― enhanced by a tart cherry cabernet reduction.
The basement level of Fort Worth’s Sinclair Hotel holds its own surprises. Dry-aged meats peak from behind the glass as you enter Wicked Butcher. But, you’ll find every type of steak on your carnivore dream list here as well. Smoked prime rib served with horseradish cream is 16 ounces of perfection at 97 West Kitchen and Bar. Savor the signature Heart o' Texas rib-eye, a nicely marbled slab, as you watch the cook sear it over an open fire—the dining room's focal point. Of course, the obligatory — and, for some, mandatory — side is the baked potato, loaded with butter, sour cream, chives, and even more butter, sour cream, and chives.
Steaks with Texas-Sized Flavor
Cattlemen’s is conveniently located in Fort Worth’s Historic Stockyards District, just north of downtown next to Billy Bob’s Texas.
Dinner Menu
Sink Your Teeth Into the Absolute Best Steakhouses in Dallas - PaperCity Magazine
Sink Your Teeth Into the Absolute Best Steakhouses in Dallas.
Posted: Tue, 23 Apr 2024 07:00:00 GMT [source]
Order potatoes if you must at Del Frisco’s, but make sure they’re the right potatoes. Del Frisco’s take on this classic dish forgoes potato slices in favor of cubes and onions in favor of bacon. This is more like a traditional baked potato, diced and bathed and baked in a roux of melted butter, finely chopped bacon, green onions, and some very, very good aged cheddar.
From the half-dozen steaks, the 18-ounce, bone-in veal chop is the must-do. It’s a tender and flavor-packed wonder, with a silky-smooth texture and irresistible buttery taste. The restaurant’s signature steak, a dry-aged New York Strip, has a crust of Kona coffee. Capital Grille’s showstopper is the porcini-rubbed, bone-in rib-eye, laced with ground mushrooms and a 15-year-aged balsamic.
But, B&B Butchers is also one of only a handful of American purveyors able to import 100 percent Tajima beef from Kobe, Japan. It’s some of the most expensive and highly marbled beef in the world. Sample four ounces of certified Kobe tenderloin, strip, or ribeye for $230.
Reata Restaurant has been serving their pepper crusted tenderloin since 1996. We’ve combined the finest spirits, service, and steaks with a relaxed, friendly environment to create the best bar experience. Enjoy an incredible selection of libations and cocktails in a casual, relaxed, upscale environment that features the best food (and service) in the region. Our patented broiling method, along with a perfected seasoning techniques ensure ensures each cut of USDA Prime beef we serve arrives cooked to perfection. Buy one today and visit your nearest Saltgrass to enjoy a wide selection of fresh seafood, poultry, BBQ Baby Back Ribs, and Pork Chops, plus burgers, sandwiches, salads and more.
Every steakhouse has its rabid followers, and the Fort Worth location of this New Orleans-born chain, found in the Hilton downtown, is no different. Fans eagerly flock here for its wide drink selection, romantic atmosphere, and the “sizzle” component of its steaks. Before each steak leaves the kitchen, a tablespoon of butter is added to each plate, which is always hot, creating a sizzling sound similar to the crackle of fajitas.
Both locations offer a family-friendly atmosphere, one-part Texana, one-part sports bar. Occupying the ground level of downtown’s 777 Main building, where its dining room peers onto Main Street, this exquisite 11-year-old American restaurant doesn’t advertise itself as a steakhouse. But it offers a half-dozen of the city’s finest steaks — no surprise, since owner Adam Jones was once the general manager of nearby Del Frisco’s. B&B is one of the few restaurants in the country to serve certified Japanese Kobe beef.
Each of the restaurant’s cuts — three T-bones, ranging in size from 16 to 26 ounces, sirloin for two, filet mignon, and rib-eyes — are sprinkled or showered with a housemade garlic seasoning. No matter what you choose, it will come with a baked potato, wrapped in tin foil, Texas toast, green beans, and a salad topped with housemade Ranch dressing. You’re told from the get-go, there are no additional salad dressings. By celebrity chef Richard Sandoval, this premiere Fort Worth steakhouse leads with pan-Latin flair.
Dustin is a features reporter, and covers businesses and restaurants in Collin and Dallas counties. He joined Community Impact in June 2023 and previously covered the cities of Wylie, Sachse, Murphy and Princeton. Servers are incredibly attentive here, making sure your steak was cooked per your request — a nice touch that even high-end places sometimes miss. And this spring, diners will be able to check out the brand-new Southlake location of the popular restaurant.
While it is way beyond just a steakhouse, this is where you can dine on some of the best steaks in town with a full array of sauces and toppings to boot. You just have to decide if you’d like to top it with butter-poached Maine lobster or enjoy it as is. We are an Australian-inspired steakhouse where mates gather, stories are exchanged, and steakhouse favorites flow as freely as the conversation.
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