6 Massachusetts Steakhouses That Miss The Mark And 6 That Deliver Every Time

Massachusetts has its share of steakhouses, but not all hit the right note.

Some promise juicy cuts and savory sides but leave diners underwhelmed, while others serve perfectly cooked steaks that become instant favorites.

From overhyped spots to hidden gems where the flavor and atmosphere truly shine, the state’s steak scene is full of contrasts.

Exploring these restaurants shows which ones stumble and which consistently deliver the meaty satisfaction everyone craves.

1. Ruth’s Chris Steak House (Boston) – All Sizzle, Little Substance

Behind the fancy name and sizzling plates lies a disappointingly average experience. The steaks arrive on scorching hot plates that continue cooking your meat beyond your requested doneness.

Service tends to feel rushed and impersonal, especially during busy weekend hours.

For the eye-watering prices they charge, you’d expect more attention to detail and flavor profiles that go beyond just salt and butter.

2. Morton’s The Steakhouse (Boston Seaport) – Stuck in the Past

Remember those stuffy corporate dinner spots from the ’90s? Morton’s feels frozen in time, from the dated decor to the uninspired menu that hasn’t evolved with culinary trends.

Portions are massive but lack finesse, and the service script feels robotic rather than genuine.

What’s truly unforgivable is how they consistently overcook their signature porterhouse, turning what should be a premium cut into something better suited for a steak sandwich.

3. Outback Steakhouse (Randolph) – Chain Restaurant Disappointment

Tough steaks and overly salted sides make this Australian-themed chain a letdown. Their signature Bloomin’ Onion might be tasty, but it can’t compensate for the inconsistent quality of their meat.

Wait times stretch endlessly on weekends, and when your food finally arrives, it rarely matches the glossy menu photos.

The “medium-rare” often comes out well-done, and the promised seasonings seem to have gone walkabout somewhere between the kitchen and your table.

4. LongHorn Steakhouse (Marlborough) – Where Good Meat Goes to Perish

Promising “legendary steaks” but delivering merely adequate ones, LongHorn in Marlborough consistently underwhelms.

Their cooking temperatures seem to be a mystery even to the chefs themselves. Request medium-rare and prepare for anything from nearly raw to hockey-puck status.

The wild west decor can’t distract from the bland sides and uninspired sauce options. Even their signature Flo’s Filet lacks the tenderness and flavor that should define a quality steak experience.

5. Texas Roadhouse (Everett) – Quantity Over Quality

Loud country music drowns out any chance of conversation while you wait for steaks that prioritize size over flavor.

The free peanuts and rolls might fill you up, which is fortunate since the main courses rarely impress. Their ribeyes often arrive swimming in oil rather than showcasing the natural marbling of the beef.

Service can be friendly but overwhelmed, resulting in long waits between courses and forgotten requests. For a place with “Texas” in its name, the beef lacks authentic smokiness or char.

6. Fogo de Chão (Boston) – Meat Marathon Madness

Quantity masquerading as quality, this Brazilian chain bombards you with endless meat but rarely gives any cut the attention it deserves.

The gauchos race around with skewers, slicing meats so rapidly you barely taste one before the next arrives.

Premium cuts mysteriously appear less frequently than cheaper options. The salad bar impresses, but that’s not why you’re paying $85+ per person.

For a supposedly premium experience, the assembly-line approach to service makes dining here feel more like a competitive eating contest than a steakhouse visit.

7. Grill 23 & Bar (Boston) – Old-School Excellence That Never Fails

Walking into Grill 23 feels like entering a cathedral dedicated to the art of steak.

The 100-year-old Brahmin-era building houses Boston’s most consistently excellent beef experience, where dry-aged prime cuts develop flavor profiles that tell stories with each bite.

Their 100-day aged ribeye creates converts out of even the most skeptical diners. Impeccable service strikes that perfect balance between attentive and intrusive.

The wine list dazzles with options that complement rather than compete with your perfectly charred, butter-knife-tender steak.

8. Abe & Louie’s (Boston) – Where Regulars Become Family

Veteran servers who remember your favorite wine from six months ago make Abe & Louie’s feel like coming home.

Their bone-in filet mignon achieves that elusive balance of tenderness and robust flavor that lesser steakhouses can only dream about.

The kitchen’s consistency borders on scientific precision – order medium-rare today or next year, you’ll get identical temperature perfection.

Their sides aren’t afterthoughts but co-stars, especially the truffle mac and cheese that’s worth every calorie. No wonder Boylston Street’s power players have made this their carnivorous clubhouse.

9. Mooo…. (Beacon Hill / Seaport / Burlington) – Modern Luxury That Delivers

Playful name aside, Mooo takes steak seriously enough to source Japanese Wagyu that melts faster than ice cream on a summer sidewalk.

Their bone marrow butter enhancement should be classified as a controlled substance for how addictive it is.

The sophisticated yet unstuffy atmosphere works equally well for anniversary dinners or business meetings.

Each location maintains the same exacting standards, from their butter-soft filet to their properly charred NY strip. Their sommelier team excels at matching wines to your specific cut and cooking preference.

10. Boston Chops (South End / Downtown Crossing) – Hip Steakhouse with Substance

Forget stuffy steakhouse traditions – Boston Chops brings rock-star energy to the carnivore scene without sacrificing quality.

Their Instagram-famous “Instagram Table” comes with special lighting for food photographers, but the real star is what’s on your plate.

The poutine-style oxtail croquettes might change your life. Their prime cuts receive perfect sear marks while maintaining juicy centers that showcase the quality of their sourcing.

The South End location’s Sunday brunch steak and eggs proves that great beef doesn’t just belong at dinner.

11. Smith & Wollensky — Atlantic Wharf (Boston) – Waterfront Wonder

Floor-to-ceiling windows overlooking Fort Point Channel provide the backdrop for steaks that live up to the million-dollar view.

Their in-house dry-aging program produces a 28-day bone-in ribeye that balances minerality, tenderness, and rich beef flavor in perfect harmony.

Unlike many waterfront restaurants that coast on location alone, S&W maintains meticulous standards.

Their signature “Wollensky’s Butcher Burger” proves they respect ground beef as much as their premium cuts. The coffee-cocoa rubbed filet offers a flavor combination that sounds strange but tastes like a revelation.

12. The Capital Grille (Boston) – Corporate Consistency at Its Finest

Sometimes you want innovation, other times you crave the comfort of knowing exactly what you’ll get. Capital Grille delivers that reliability with steaks dry-aged on premises and cooked with scientific precision.

Their signature porcini-rubbed bone-in ribeye with 15-year aged balsamic creates a umami explosion that justifies their premium pricing.

The downtown location’s wine vault houses bottles that would impress even the snobbiest oenophile. Despite being part of a national chain, each location maintains the feel of a local institution.