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A juicy list awaits! From historic icons to modern fire temples, these 17 steakhouses deliver on flavor and quality. We’ve tapped awards, peered into charred kitchens, and followed the meat‑obsessed. Each pick brings a unique cut of excellence. No duplicates. Just pure beef brilliance.
1. Peter Luger Steakhouse, Brooklyn, USA
A legendary shrine to porterhouse, custom dry-aged on-site. Since 1887, this family-run landmark ages USDA prime beef for flavor depth. It’s smoky, tender, and boldly seasoned. The charred crust gives way to a juicy interior that keeps fans coming back year after year.
2. Don Julio, Buenos Aires, Argentina
Classic parrilla with grass-fed Argentine beef. Rustic yet refined. Chimichurri fans rejoice. Local cattle, wood-fire technique. Big cuts delivered at perfect pink temper. It’s Argentine ritual in every bite.
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3. Aragawa, Tokyo, Japan
Ultra-premium Kobe beef in an intimate setting. Two Michelin stars and ultra-rare Sanda beef, aged 28 months. Cooked over white charcoal for polish and precision. Chefs add just pepper and mustard. Pure, lavish perfection.
4. Asador Etxebarri, Atxondo, Spain
Wood-fired beef with elemental charm. Chef Victor grills everything—meat, veggies, even dessert—over wood. He uses older Rubia Gallega cows for rich flavor. The result is smoky, tender, and unforgettable.
5. Hawksmoor, London, UK
Ethically sourced British grass-fed beef. Charcoal-cooked cuts range from rib-eye to T-bone. They champion sustainability and provenance. British beef shines, served in warm, polished spaces.
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6. Goodman Steakhouse, London, UK
New York-style beef with dry-aging flair. Mayfair-based Goodman offers USDA prime, grass-fed, Belted Galloway. In-house dry-ageing up to 40 days. Leather-clad rooms and serious flavor
7. Le Relais de l’Entrecôte, Paris, France
Single-menu focus on steak-frites perfection. Charolais beef in a secret sauce, unlimited fries. Elegant bistro vibes and unwavering focus. Simplicity done spectacularly
8. La Cabrera, Buenos Aires, Argentina
Hearty Argentine servings in vibrant style. Bife de chorizo star, grilled on parrilla. Generous sides, lively atmosphere. Big flavors in every sylvan bite.
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9. Cabaña Las Lilas, Buenos Aires, Argentina
Grass-fed beef in a posh docklands space. They raise their own cattle. Rustic warehouse turned upscale. Wine list soars. Perfect char, rich texture.
10. Rockpool Bar & Grill, Sydney, Australia
Premier Wagyu and dry-aged beef Down Under. Part of Rockpool group, this spot in Sydney offers Wagyu, aged cuts and fine sides. Refined yet hearty. Great for a modern crowd.
11. Moishes Steakhouse, Montreal, Canada
Canadian tradition, Romanian roots. Filet mignon, dry-aged selections, and steak fries poutine. Cozy, historic, and proudly meat-driven.
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12. Hy’s Steakhouse, Vancouver, Canada
28-day dry-aged cuts, old-school elegance. A plush, formal setting with Okanagan wines. Tender steaks served with polished style
13. Urban Farmer, Portland, USA
Sustainable bison rib-eye and mushroom flair. They grow mushrooms tableside and keep bees on-site. Dry-aged meats and farm-forward plates in a rustic-modern space.
14. Elisa, Vancouver, Canada
Contemporary farm‑to‑table steakhouse. Wood-fired grill serves Wagyu, bison tartare, beef Wellington. Backed by a stellar wine program and Michelin nod.
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15. Keens Steakhouse, New York City, USA
Historic mutton chops and prime beef. Since 1885, pipe-lined walls and old-world charm. Stone‑aged beef with smoky character. Always atmospheric.
16. Angus Barn, Raleigh, USA
Award‑winning meat and massive wine cellar. Operating since 1960. Over 200 awards. Fine beef and fine wine. A Southern legend.
17. Knife, Dallas, USA
Dry-aged bone‑in ribeye excellence. Ranked 47th globally. 420‑day aging infuses deep umami. Bold flavors in a modern Texas frame.
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