clock menu more-arrow no yes mobile
A clear case contains various cuts of bright red steaks.
A case at Doris Metropolitan
Josh Brasted/Eater NOLA

12 Essential New Orleans Steakhouses

From ribeyes to porterhouse to skirt

View as Map
A case at Doris Metropolitan
| Josh Brasted/Eater NOLA

New Orleans steakhouses range from traditionally American to what is considered a more local-style steakhouse, which excel 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 Metroplitan, the Big Easy has your steak needs covered.

Don’t see your favorite steakhouse in New Orleans? Leave a comment or send an email.

Read More
Note: Restaurants on this map are listed geographically.
If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

Brasa Churrasqueria

Copy Link

Chef and restaurateur Edgar Caro’s excellent Brazilian steakhouse is his third restaurant 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.

Brasa Churrasceria Brasa Churrasceria/Official Photo

Charlie's Steak House

Copy Link

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.

Brick exterior of restaurant with brown door and Charlie’s Steak House sign
Charlie’s Steakhouse
Josh Brasted/Eater NOLA

Piece Of Meat

Copy Link

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.

Steak tartare from Piece of Meat
Randy Schmidt/Eater NOLA

Crescent City Steak House

Copy Link

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.

 Crescent City Steakhouse
Crescent City Steakhouse
Josh Brasted/Eater NOLA

Mr. John's Steakhouse

Copy Link

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.

Exterior of restaurant on St. Charles Avenue with red awning and white and black Mr. John’s Steakhouse sign
Mr. John’s Steakhouse
Mr. John’s Steakhouse/Facebook

Desi Vega's Steakhouse

Copy Link

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 steak 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.

8oz of beef, lobster knuckle claw meat, roasted fingerling potatoes and corn, Romesco and sherry cream sauce
8oz of beef, lobster knuckle claw meat, roasted fingerling potatoes and corn, Romesco and sherry cream sauce
Desi Vega’s Steakhouse/Facebook

Galatoire's 33 Bar & Steak

Copy Link

With chef Phillip Lopez now 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 in its six years. Expect atypical steakhouse sides and accompaniments as well as steak tartare, gorgeous potato pave, and seafood cooked with as much attention as the steak.

14 oz Bone-in Filet with potato pave, roasted shishito peppers and peach bordelaise on a white plate
14 oz filet with potato pave, roasted shishito peppers and peach bordelaise at Galatoire’s 33 Bar & Steak
Galatoire’s 33 Bar & Steak/Facebook

Dickie Brennan's Steakhouse

Copy Link

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.

Two different local cuts of beef on a wood board with roasted cherry tomatoes and garlic
Dickie Brennan’s Steakhouse local beef board with two different local cuts
Dickie Brennan’s Steakhouse/Facebook

Chophouse New Orleans

Copy Link

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

Copy Link

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.

A restaurant sign featuring the lit-up outline of a bull’s head on the side of a corner building
La Boca
Josh Brasted/Eater NOLA

Ruth's Chris Steak House

Copy Link

In 1965, local resident Ruth Fertel, a divorced mother of two, mortgaged her home for $22,000 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 make the steaks the way she insisted, sizzling and perfect.

Doris Metropolitan New Orleans

Copy Link

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.

Steaks at Doris Metropolitan
Steaks at Doris Metropolitan
Josh Brasted/Eater NOLA

Brasa Churrasqueria

Brasa Churrasceria Brasa Churrasceria/Official Photo

Chef and restaurateur Edgar Caro’s excellent Brazilian steakhouse is his third restaurant 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.

Brasa Churrasceria Brasa Churrasceria/Official Photo

Charlie's Steak House

Brick exterior of restaurant with brown door and Charlie’s Steak House sign
Charlie’s Steakhouse
Josh Brasted/Eater NOLA

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.

Brick exterior of restaurant with brown door and Charlie’s Steak House sign
Charlie’s Steakhouse
Josh Brasted/Eater NOLA

Piece Of Meat

Steak tartare from Piece of Meat
Randy Schmidt/Eater NOLA

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.

Steak tartare from Piece of Meat
Randy Schmidt/Eater NOLA

Crescent City Steak House

 Crescent City Steakhouse
Crescent City Steakhouse
Josh Brasted/Eater NOLA

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.

 Crescent City Steakhouse
Crescent City Steakhouse
Josh Brasted/Eater NOLA

Mr. John's Steakhouse

Exterior of restaurant on St. Charles Avenue with red awning and white and black Mr. John’s Steakhouse sign
Mr. John’s Steakhouse
Mr. John’s Steakhouse/Facebook

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.

Exterior of restaurant on St. Charles Avenue with red awning and white and black Mr. John’s Steakhouse sign
Mr. John’s Steakhouse
Mr. John’s Steakhouse/Facebook

Desi Vega's Steakhouse

8oz of beef, lobster knuckle claw meat, roasted fingerling potatoes and corn, Romesco and sherry cream sauce
8oz of beef, lobster knuckle claw meat, roasted fingerling potatoes and corn, Romesco and sherry cream sauce
Desi Vega’s Steakhouse/Facebook

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 steak 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.

8oz of beef, lobster knuckle claw meat, roasted fingerling potatoes and corn, Romesco and sherry cream sauce
8oz of beef, lobster knuckle claw meat, roasted fingerling potatoes and corn, Romesco and sherry cream sauce
Desi Vega’s Steakhouse/Facebook

Galatoire's 33 Bar & Steak

14 oz Bone-in Filet with potato pave, roasted shishito peppers and peach bordelaise on a white plate
14 oz filet with potato pave, roasted shishito peppers and peach bordelaise at Galatoire’s 33 Bar & Steak
Galatoire’s 33 Bar & Steak/Facebook

With chef Phillip Lopez now 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 in its six years. Expect atypical steakhouse sides and accompaniments as well as steak tartare, gorgeous potato pave, and seafood cooked with as much attention as the steak.

14 oz Bone-in Filet with potato pave, roasted shishito peppers and peach bordelaise on a white plate
14 oz filet with potato pave, roasted shishito peppers and peach bordelaise at Galatoire’s 33 Bar & Steak
Galatoire’s 33 Bar & Steak/Facebook

Dickie Brennan's Steakhouse

Two different local cuts of beef on a wood board with roasted cherry tomatoes and garlic
Dickie Brennan’s Steakhouse local beef board with two different local cuts
Dickie Brennan’s Steakhouse/Facebook

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.

Two different local cuts of beef on a wood board with roasted cherry tomatoes and garlic
Dickie Brennan’s Steakhouse local beef board with two different local cuts
Dickie Brennan’s Steakhouse/Facebook

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.

La Boca

A restaurant sign featuring the lit-up outline of a bull’s head on the side of a corner building
La Boca
Josh Brasted/Eater NOLA

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.

A restaurant sign featuring the lit-up outline of a bull’s head on the side of a corner building
La Boca
Josh Brasted/Eater NOLA

Ruth's Chris Steak House

In 1965, local resident Ruth Fertel, a divorced mother of two, mortgaged her home for $22,000 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 make the steaks the way she insisted, sizzling and perfect.

Doris Metropolitan New Orleans

Steaks at Doris Metropolitan
Steaks at Doris Metropolitan
Josh Brasted/Eater NOLA

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.

Steaks at Doris Metropolitan
Steaks at Doris Metropolitan
Josh Brasted/Eater NOLA

Related Maps