17 Illinois Steakhouses That Serve Bold Flavors And Perfect Cuts

Illinois takes its steak seriously. From the heart of downtown Chicago to hidden gems in the suburbs, the Prairie State is home to some of the Midwest’s best spots for a perfectly cooked cut.
Craving a classic porterhouse, a melt-in-your-mouth filet, or something a little more adventurous? These top steakhouses serve up unforgettable meals, one sizzling bite at a time.
1. Bavette’s Bar & Boeuf

Step into this dimly lit jazz-era hideaway and you’ll understand why it’s consistently voted Illinois’ top steakhouse.
The bone-in ribeye arrives perfectly crusted, needing nothing more than their house-made béarnaise. Once, during a snowstorm, I was the only patron—the chef sent out an off-menu cut that changed my understanding of beef forever.
The cocktail program rivals the steaks for attention.
2. Gibsons Bar & Steakhouse

A Chicago institution since 1989, Gibsons serves USDA Prime beef that’s aged in-house and cut to order.
Their porterhouse could feed a small village, yet somehow tables always manage to save room for their legendary chocolate cake, a towering slice that stands nearly six inches tall.
Celebrity sightings are common, but the real stars are the career waiters who’ve been perfecting their craft for decades.
3. Swift & Sons

Housed in a former cold storage facility, this Boka Group gem transforms industrial chic into steakhouse elegance.
The beef Wellington makes rare appearances as a special—I once drove through a thunderstorm just to catch it on the menu. Worth every windshield wiper swipe!
Their dry-aging program produces steaks with flavors that bloom across your palate in waves, from nutty to sweet to gloriously beefy.
4. RPM Steak

Celebrity-owned but chef-driven, RPM balances glamour with genuine culinary prowess.
Their 90-day aged ribeye develops an almost blue cheese intensity that transforms the entire dining experience. The tableside Caesar preparation adds theatrical flair without feeling gimmicky.
Unlike many steakhouses that go heavy on masculine vibes, RPM maintains a sleek, gender-neutral atmosphere that welcomes all carnivores equally.
5. Chicago Chop House

Housed in a 120-year-old Victorian brownstone, walking into Chicago Chop House feels like stepping into a meaty time machine.
Historic photos line walls that have witnessed countless business deals and celebrations. Their bone-in prime rib (Saturday exclusive) arrives with a magnificent salt-and-herb crust hiding impossibly juicy meat beneath.
The ancient wooden bar has stories to tell—if only it could talk between Manhattan orders.
6. MAPLE & Ash

Irreverent luxury defines this Gold Coast hotspot where fire-cooked steaks meet playful attitude.
Their menu literally includes an option called “I Don’t Give a F*@k”—a chef’s choice tasting that never disappoints. Steaks arrive with dramatic flair, often still sizzling and topped with bone marrow butter that melts before your eyes.
The coal-fired seafood tower makes a compelling case for ordering beyond beef.
7. Gibsons Italia

Perched alongside the Chicago River, this sleek Italian-influenced sibling to the original Gibsons offers breathtaking views alongside exceptional beef.
The third-floor rooftop becomes Chicago’s most coveted dining real estate during summer. Their 75-day aged cuts develop concentrated flavors that pair beautifully with Italian wine selections.
Try the bistecca fiorentina with a side of truffle cream corn for a transcendent cross-continental experience.
8. Boeufhaus

Half butcher shop, half restaurant, this Franco-German steakhouse defies categorization in the best possible way.
Their 55-day dry-aged ribeye develops a prosciutto-like funk that haunts your taste memory for weeks. The space feels like a Berlin hideaway that happens to serve some of Chicago’s most thoughtfully sourced beef.
Their short rib beignets should be illegal—I’ve considered ordering them for dessert after already having them as an appetizer.
9. Rosebud Steakhouse

Old-school Italian hospitality meets prime Midwestern beef at this neighborhood institution.
Their cowboy ribeye arrives with minimal fuss—just perfectly aged meat, expertly broiled. During my last visit, a regular at the next table leaned over and whispered, “Order the off-menu garlic mashed potatoes.” That stranger changed my side dish game forever.
The waitstaff remember your name and drink order after just one visit.
10. Morton’s The Steakhouse

The flagship location of this now-global empire remains a power-dining destination in the Loop.
Their tableside meat cart presentation feels delightfully retro, like dining in a business time capsule from the 1980s. The porterhouse maintains perfect temperature from first bite to last, a technical achievement that deserves recognition.
Their wine cellar houses bottles that cost more than some cars, but sommelier recommendations often include surprising values.
11. STK Steakhouse

Part nightclub, part steakhouse, STK pulses with energy that traditional steakhouses deliberately avoid.
The DJ booth seems incongruous until you taste their perfectly cooked wagyu flat iron and realize serious culinary chops back up the scene. Their truffle butter enhances rather than masks the beef quality.
Come for the Instagram-worthy presentation, stay for the surprisingly excellent meat and amazing cocktail program.
12. Asador Bastian

Chicago’s finest Spanish-influenced steakhouse celebrates beef through a completely different lens.
The kitchen’s wood-fired hearth imparts subtle smoke to hand-selected cuts that often come from small family farms. My Spanish grandmother would have wept at their txuleton—a bone-in ribeye aged to perfection and kissed by flame.
Their sherry selection rivals Madrid’s finest, offering perfect acidic counterpoints to the rich meat.
13. Harry Caray’s Italian Steakhouse

Baseball memorabilia meets Italian-American steakhouse classics at this beloved Chicago institution.
Named for the legendary Cubs announcer, the restaurant balances sports bar energy with serious culinary credentials. Their vesuvio-style bone-in ribeye—herb-roasted with white wine, garlic, and peas—creates a uniquely Chicago-Italian hybrid.
During Cubs season, the bar area transforms into a sea of blue as fans gather pre-game for their signature Holy Cow! martinis.
14. Michael Jordan’s Steak House

The basketball legend’s namesake restaurant delivers championship-caliber steaks without relying solely on celebrity cachet.
Their signature 45-day dry-aged delmonico honors Jordan’s first jersey number while delivering profound beef flavor. The tableside bacon presentation, thick-cut strips glazed with black pepper and maple, has become an Instagram sensation.
I once spotted a famous point guard at the next table, both of us equally mesmerized by our identical steaks.
15. Perry’s Steakhouse & Grille

Famous for their “seven-finger-high” pork chop, Perry’s proves their beef program deserves equal acclaim.
Their tableside carving presentation turns dinner into theater, flames dancing as servers flambé peppercorn sauce mere inches from your table. I celebrated my promotion here last year and still dream about their filet trio: three different preparations showcasing various techniques.
Friday lunch special draws crowds who understand the value of a midday meat indulgence.
16. The Barn Steakhouse

Housed in a 19th-century barn-turned-speakeasy, this North Shore gem honors its architectural heritage with timeless steakhouse classics.
The heritage Angus program showcases bloodlines dating back generations, resulting in beef with pronounced mineral complexity. Their martini cart rolls through the dining room like a boozy time machine from the 1950s.
Weekend prime rib sells out consistently—locals set calendar reminders to secure their preferred temperature and cut size.
17. Perilla Korean American Steakhouse

Traditional steakhouse meets Korean barbecue in this boundary-pushing West Loop destination.
Korean-influenced marinades and banchan sides transform familiar cuts into cross-cultural revelations. Their galbi-marinated ribeye develops a caramelized crust that’ll haunt your dreams for weeks afterward.
The chef once explained to me how they incorporate pear enzymes to tenderize naturally, a technique passed down through generations in his family. Skip the steak sauce—these meats need nothing more.