New Orleans steakhouses range from traditionally American to what is considered a more local-style steakhouse, which excels in the execution of classic French sauces like the Bordelaise, made with garlic, shallots, butter, olive oil, and parsley, that top the beef. From old-school operations like Charlie’s and Crescent City Steaks to newer spots like Brasa Churrasqueria and Doris Metropolitan, the Big Easy has your steak needs covered.Read More
New Orleans’s Essential Steakhouses
Where to find center-cut New York strips, bone-in ribeyes, and wagyu filets in classic steakhouse settings
Chef and restaurateur Edgar Caro’s excellent Brazilian steakhouse is his third restaurant in the New Orleans area. The Cartagena-born Caro churns out Latin American steak cuts like entraña and picanha, or sirloin cap (also known as culotte); chimichurri; filet mignon; aged steaks; whole fish; rotisserie chicken; short rib mac and cheese, grilled skewers of meat and seafood; soups and salads.
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Crescent City Steaks
Locally owned, famous for aged steaks sizzling with butter and seven different potato side dishes, Crescent City Steaks is a true New Orleans experience. The Mid City eatery is one of the oldest on the map, opened in 1934. Throwback private curtain booths, private rooms, and the option to rent it out entirely make it a neighborhood event destination.
Doris Metropolitan New Orleans
Doris Metropolitan is known for its glass case of dry-aged meat and Israeli influence, which chef Sash Kurgan’s perfects from his state-of-the-art kitchen visible from the horseshoe-shaped bar. Expect excellent, mouth-watering meat; the butcher’s cut in particular, and carpaccio, fresh vegetable sides and starters done to perfection, and a martini list to indulge in.
Galatoire's 33 Bar & Steak
With chef Phillip Lopez at the reins at Galatoire’s and its more casual spin-off, Galatoire’s 33 Steak, rest assured this beef destination is better than ever. Expect atypical steakhouse sides and accompaniments as well as steak tartare, gorgeous potato pave, and seafood cooked with as much attention as the steak.
Dickie Brennan's Steakhouse
Dickie Brennan’s Steakhouse, one of the first in town to focus on grass-fed and local cuts, is a true New Orleans-style steakhouse, meaning it specializes in French sauces and Gulf seafood in addition to steak. The local beef board includes is always an excellent option, as is the sweet potato doberge cake for dessert.
Chophouse New Orleans
Chophouse has long been at the top of the steakhouse list for New Orleanians, and for good reason. The old school meat palace serves slabs of gorgeous beef aged 28 days to tender perfection, served Pittsburgh-style with a charred crust sealing all the juices within. The onion rings are a must-try.
Ruth's Chris Steak House
Sure, Ruth’s Chris is now a 100-plus unit chain of high-end steakhouses run by a hospitality group based in Florida. Still, New Orleans is its birthplace, started in 1965 when resident Ruth Fertel mortgaged her home to buy a 60-seat restaurant in New Orleans named Chris Steak House. When she relocated the chophouse, she renamed the restaurant Ruth’s Chris Steak House and ran it herself, doing everything from cutting meat to greeting politicos and celebrities. Here, Ruth’s Chris still makes the steaks the way she insisted, sizzling and perfect.
Desi Vega's Steakhouse
Desi Vega’s namesake steakhouse opened in CBD hotel The Lafayette Hotel a decade ago, and it continues to serve some of the best steaks in the city. Like Mr. John’s, where Vega is also a partner, the lineup is classic, the service is solid, and there’s an unexpected pina colada ice cream to finish off your meal. Note: It takes the dress code seriously, so make of that what you will.
La Boca is a locals favorite, a festive Argentinian steakhouse in the Warehouse District opened by talented chef Adolfo Garcia and partner Jared Rolls. The skirt steak, skin on or off, is a favorite, as well as the entraña con piel. Come here for a celebratory group dinner.
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Mr. John's Steakhouse
This lovely Italian steakhouse with an old school feel and attentive service has been around for nearly 30 years, and the elegant atmosphere and approach embraces that history. Stick to classic cuts served medium rare, au gratin vegetables, twice baked potatoes, and the perfectly-browned French onion soup.
Charlie's Steak House
Charlie’s is an institution in Uptown’s Milan neighborhood that’s held onto being a locals favorite throughout the decades. With chef Aaron Burgau, formerly of McClure’s barbecue fame, it seems the experience has only improved while holding onto tradition: high-quality steaks are served on tin plates along classic steakhouse sides like onion rings, creamed spinach, and potato gratin.