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.

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.

Leighann Smith and Daniel Jackson’s Piece of Meat is on its way to defining the modern steakhouse; a destination for thoroughly-sourced rotating cuts of steak like an 8-ounce filet; 16-ounce Mishima wagyu; 20-ounce prime ribeye; and 36-ounce bone-in ribeye for the table, which stays on the menu. Sides are served a la carte, like the Million Dollar Baked Potato, topped with crispy ribeye bits, herbed tallow, sour cream, cheddar, and green onions. That’s not to overlook the first part of the meal: a beef fat candle served with grilled bread.

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.

Desi Vega’s namesake steakhouse opened in CBD hotel The Lafayette Hotel almost 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.

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 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.

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 meal.

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.