4 Colorado Steakhouse Chains Falling Short & 4 Delivering The Perfect Cut
Nothing beats sinking your teeth into a perfectly cooked steak after a long day exploring Colorado’s mountains.
As a Denver native and self-proclaimed carnivore, I’ve spent years sampling the state’s steakhouse offerings.
Some restaurants consistently deliver mouthwatering cuts that justify their prices, while others leave diners wondering why they didn’t just fire up their own grill at home.
Here’s my honest take on which Colorado steakhouse chains deserve your hard-earned money and which ones should be crossed off your dining bucket list.
1. Saltgrass Steak House: All Salt, Little Sizzle
Last summer, I dragged my family to Saltgrass after hearing endless radio ads about their legendary seasoning. The restaurant’s rustic Texas-themed decor initially charmed us, but the excitement fizzled faster than their flat beer.
The signature steaks arrive with impressive sear marks and their famous seasoning blend, but beneath that crust often lies overcooked, sometimes tough meat. During our visit, my ribeye arrived closer to well-done despite ordering medium-rare, and the server seemed unbothered by the mistake. My wife’s filet had decent flavor but lacked the buttery tenderness you’d expect at their price point.
Their side dishes follow the same pattern – loaded baked potatoes drowning in toppings but somehow still dry, and vegetables that clearly came from the freezer section. The bread they proudly serve before meals is admittedly tasty, but free bread can’t make up for a $40 disappointing steak.
Service typically feels rushed and impersonal, with staff reciting rehearsed upselling pitches rather than providing genuine recommendations. While not the worst option in a pinch, Saltgrass epitomizes the chain steakhouse problem – consistency sacrificed for mass production.
2. Texas Roadhouse: Quantity Over Quality Cowboys
Remember when your parents took you out for your birthday and the staff would gather ’round singing while you awkwardly smiled? That’s the Texas Roadhouse experience – loud, boisterous, and ultimately more memorable for the atmosphere than the food.
I’ve visited their Denver location monthly for years because my daughter loves their cinnamon butter rolls (which, admittedly, are heavenly). The steaks, however, tell a different story. While affordable compared to upscale steakhouses, their quality reflects the price point. My go-to order, the 12oz ribeye, often arrives with excessive gristle and inconsistent cooking temperatures.
The restaurant’s signature move involves letting you pick your own steak from a display case, which feels more gimmicky than quality-assuring. Their seasoning blend packs a punch but sometimes overwhelms the natural flavor of the beef, suggesting they might be masking inferior cuts.
What Texas Roadhouse does right is portion size and sides. The sweet potato with marshmallow topping could pass for dessert, and their made-from-scratch sides outshine the main attraction. The legendary rolls alone keep many customers returning despite mediocre steaks.
3. Lone Star Steakhouse: A Fading Star In The Beef Galaxy
My grandfather swore by Lone Star back in the ’90s, so nostalgia dragged me through their doors last month. The moment I stepped inside, I felt transported back in time – and not in a charming way. The faded Western decorations and worn booth upholstery told the story of a chain struggling to remain relevant.
Their signature Texas T-Bone arrived looking impressive in size but disappointing in execution. The steak had decent marbling but lacked proper searing, resulting in a somewhat flabby texture rather than the caramelized crust that elevates a great steak. Temperature accuracy seems to be a consistent issue – my medium-rare request produced a steak with a cold, rare center and overcooked edges.
The accompanying sides felt like afterthoughts. The baked potato arrived lukewarm with barely melted butter, and the seasonal vegetables had clearly been sitting under a heat lamp for too long. Their famous Texas Rose (blooming onion) appetizer remained the highlight, though even that couldn’t match the freshness I remembered from years past.
Service proved friendly but painfully slow, with our server disappearing for extended periods. The restaurant was barely half-full on a Friday night – a telling sign in Colorado’s competitive steakhouse market.
4. The Keg Steakhouse + Bar: All Style, Middling Substance
Walking into The Keg feels like entering a corporate executive’s idea of a fancy steakhouse – dark wood, mood lighting, and staff dressed sharper than many of their patrons. I celebrated my promotion there last spring, expecting the upscale atmosphere to translate to exceptional beef.
Their prime rib, supposedly their specialty, arrived looking picture-perfect but tasting surprisingly bland. Despite the impressive presentation with au jus and horseradish, the meat itself lacked the rich flavor that justifies its premium price tag. My wife’s baseball top sirloin fared better with decent flavor but still couldn’t compete with truly exceptional Colorado steakhouses.
The Keg’s strength lies in their consistently good appetizers and sides. Their escargot with mushroom caps delivers genuine flavor complexity, and their twice-baked potatoes deserve their reputation. The cocktail program outshines many competitors, with expertly crafted old fashioneds that complement beef well.
Service aims for upscale but sometimes feels rehearsed rather than genuine. Servers recite lengthy descriptions of aging processes and cooking methods that sound impressive but don’t necessarily translate to the plate. The wine list impresses with solid selections across price points – perhaps the best aspect of the dining experience.
5. Edgewater Inn: Neighborhood Gem Serving Steak Perfection
Tucked away in a corner of Edgewater that tourists rarely discover sits my family’s Friday night tradition for three generations. The first time my grandfather took me to Edgewater Inn, I expected nothing special from the unassuming brick building with its simple neon sign.
Inside, you won’t find pretentious décor or waitstaff in formal attire – just honest, neighborhood charm and the intoxicating aroma of perfectly aged beef hitting hot grills. Their signature ribeye arrives with minimal presentation flourish but maximum flavor impact. The beef, sourced from Colorado ranches, receives nothing more than salt, pepper, and proper cooking technique – proving that quality ingredients need little embellishment.
Unlike chain restaurants that rush diners through their meals, Edgewater Inn embraces the traditional steakhouse philosophy that great steak deserves unhurried enjoyment. The seasoned staff remember regular customers’ preferences and offer genuine recommendations rather than pushing the highest-priced menu items.
Their sides maintain the same quality-focused simplicity. The twice-baked potatoes actually taste homemade because they are, and seasonal vegetables come from local farms when possible. Even their house salad dressings are made fresh daily – a small detail that demonstrates their commitment to quality.
What truly separates Edgewater Inn from struggling chains is value. Their premium cuts cost significantly less than corporate competitors while delivering superior quality. The restaurant has resisted the temptation to expand beyond their original location, maintaining tight quality control that keeps locals coming back decade after decade.
6. Simms Steakhouse: Mountain Views And Masterful Cuts
My first date with my wife happened at Simms fifteen years ago, and we’ve returned for every anniversary since. Perched on a hillside overlooking downtown Denver, the restaurant combines breathtaking views with equally impressive steaks.
Simms’ dry-aging program produces some of Colorado’s most flavorful beef. Their bone-in ribeye develops complex, almost nutty flavors during the aging process that mass-market steakhouses simply cannot replicate. The kitchen staff demonstrates remarkable consistency – in fifteen years, I’ve never received an improperly cooked steak, a remarkable achievement in the restaurant industry.
Beyond perfect temperature control, Simms excels at proper resting time for steaks, allowing juices to redistribute before serving. This crucial step, often rushed at chain restaurants, results in meat that remains juicy from first bite to last. Their signature preparation includes a subtle herb butter that enhances rather than masks the beef’s natural flavor.
The sides deserve equal praise, particularly their truffle mac and cheese and seasonal mushroom medley sourced from local foragers. The restaurant’s sommelier provides unpretentious wine guidance, helping diners find perfect pairings regardless of budget.
7. The Fort: Historical Setting, Heritage Beef Brilliance
Driving up to The Fort feels like time-traveling to Colorado’s frontier days. The adobe-style building, constructed as a replica of Bent’s Fort trading post, has hosted everyone from local families to international dignitaries since 1963. My first visit came after graduating college, when my parents treated me to what they called “real Colorado dining.”
The Fort specializes in game meats and heritage beef cuts that tell the story of Western American cuisine. Their buffalo filet mignon showcases why this leaner meat deserves attention – incredibly tender with a slightly sweeter flavor profile than traditional beef. For the less adventurous, their aged beef program produces exceptional New York strips and ribeyes with perfect marbling.
What truly distinguishes The Fort is their commitment to historical recipes and cooking methods. Steaks arrive with compound butter inspired by recipes from mountain men journals, and sides include authentic frontier dishes like chile beans and pumpkin muffins with honey butter. The signature appetizer – “prairie butter” made with roasted bone marrow – connects diners to traditional frontier fare while satisfying modern palates.
The dining rooms feature museum-quality artifacts and period-appropriate details that create an immersive experience without feeling gimmicky. Servers demonstrate impressive knowledge of both the menu and Colorado history, enhancing the connection between food and place.
8. Buckhorn Exchange: Colorado’s Oldest Steakhouse Still Leads The Pack
My grandfather claimed his grandfather took him to Buckhorn Exchange for his tenth birthday – that’s the kind of multi-generational loyalty this Denver institution inspires. Operating since 1893 with Colorado’s first liquor license (still proudly displayed), Buckhorn doesn’t just serve steaks; it serves living history.
The taxidermy-adorned walls might initially distract from the food, but that first bite of their signature buffalo ribeye quickly redirects attention to your plate. Buckhorn ages their prime beef perfectly, developing deep flavor complexity without compromising tenderness. Their game steaks – elk, buffalo, and seasonal specialties – receive equally expert treatment, offering flavors you simply won’t find at corporate chains.
Unlike restaurants that rely on elaborate sauces or excessive seasoning, Buckhorn’s approach emphasizes the meat’s natural qualities. Their cooking technique – searing at extremely high temperatures to lock in juices before finishing to precise temperatures – results in steaks that need nothing more than a sprinkle of salt and the optional house steak butter.
The sides maintain the same traditional focus – twice-baked potatoes actually twice-baked in-house, creamed spinach made from scratch, and seasonal vegetables prepared simply. The Rocky Mountain oysters (not for the faint-hearted) provide the quintessential Colorado culinary adventure for adventurous eaters.
Service reflects old-school professionalism, with career waitstaff who know the menu intimately and share fascinating historical tidbits about the restaurant and its famous visitors through the decades. While not inexpensive, Buckhorn delivers exceptional value through unmatched atmosphere, historical significance, and most importantly, steak perfection that chain restaurants can only aspire to achieve.