11 Ohio All-You-Can-Eat Steakhouses Keeping Classic Cuts Coming

I’ve spent late nights and long weekends chasing the ideal steak-churrasco across Ohio, tasting smoke, salt, char, and fat in every rodízio I could find.

These places aren’t just about meat. They’re about that ritual of passing skewers, of salad bars loaded with feijoada and farofa, and of grillmasters who know your cut before you do. I want to show you what makes each portal of endless steak in Ohio feel alive.

Below are ten places I still dream of, with the cuts, the vibe, and the price-stab that tells you if it’s worth the trip.

1. Fogo De Chão (Columbus)

I love the design here in Polaris. The dining room gives glimpses of the churrasco grill behind the counter. Gaucho chefs move with purpose, carving meats over open flames, flame-roasted cuts silhouetted by the fire.

They offer fire-roasted beef, pork, chicken, lamb, plus a “Market Table” of sides and salads. The quality of the meat leans high. I tried the picanha and noticed it was juicy, lightly charred, and had a good smokiness.

If you plan your visit, go for dinner when the full rodízio service is operating. The price is higher than salad-bar-only options, but you pay for continuous service of premium cuts. Reservations helpful.

2. Rodizio Grill (Columbus)

Walking in, I felt the air was thick with aroma of roasting meat and garlic butter from carving stations. Soft lighting, lively tables, and servers circling with skewers. The vibe is festive but relaxed.

They have rotisserie-grilled meats served tableside, a robust gourmet salad bar, glazed pineapple, Brazilian sides like feijoada and bananas fritas. The tri-tip sirloin is a standout cut, moderate marbling, flavorful without being greasy.

To get the best value, go at dinner on weekdays. Lunch is cheaper but meat variety is reduced. Let the server know your doneness preference, and don’t fill up on salad before meats start.

3. Texas De Brazil (Columbus – Easton Town Center)

I remember arriving with friends at Easton drove through long parking lots lit by shop signs. Inside you hear the click of skewers, sizzle of flame, guests calling servers, passing plates thick with char.

The meats are cooked over wood charcoal, including garlic picanha, lamb chops, pork ribs, filet mignon wrapped in bacon, and chicken wrapped in bacon. The salad area is large and gleaming.

Check the hours: steakhouse portion starts at dinner hours, weekends lunches have different pricing. Also worth noting: parking is free in lots around the mall, but valet may cost. Portions are generous; pace yourself.

4. Texas De Brazil (Westlake – Crocker Park)

Here the setting feels more glass-and-wood, windows letting in early evening light as the skewers drip fat over coals. I noted guests seated by windows watching the planes of crocks and benches outside.

The menu mirrors other TdB’s: wide meat selection, fluency in cuts, large salad and sides. The wood charcoal cooking gives an edge in smokiness that I liked more here than in some urban locations.

If you want more meat variety, go on a Friday or weekend. Call ahead on holidays; volume is high, service slows. Pricing at dinner will be the top tier; if you go earlier you get lower rates.

5. Texas De Brazil (Woodmere – Eton Chagrin Blvd)

Inside feels darker, warmer; leather chairs, crisp white napkins, and servers in gaucho style coat straps. I remember the smell of garlic and rosemary when a lamb skewer passed by my table.

Their lineup of meats seems consistent: beef ribs, flank steak, sausage, chicken, lamb. Salad bar tracks with seasonal produce, lots of roasted vegetables and tropical fruits. The hot sides maintain that balance of starch and vivid flavor.

If you bring a group, it helps to request a table near the meat station early. Also check if dessert is included or separate charge. Cost of dinner covers most, but extras add quickly.

6. Texas De Brazil (Cincinnati – The Kenwood Collection)

Walking in, I tasted something like nostalgia: the sound of skewers, servers calling meat names, guests turning flags. Layout is similar to other TdB locations but more compact; patio seating outside in summer helps.

Their rodízio setup feels polished: meats are carved continuously, side dishes are well refreshed, salad bar well maintained. I had the pork ribs there and liked how the smoke penetrated without dryness.

Best to arrive just past opening if you want full attention of the servers. Also call to check specials (kids, senior, holiday) since these affect final check.

7. Ponderosa Steakhouse (Columbus – S High St)

Here the memory is of a loud room, kids and families, buffet lines, and a sense of old-school steakhouse mixed with comfort food. Plates full of salad, steak tips, potatoes, rolls.

The steak options are more modest than brasileiros. Their buffet includes carved meats, but also burgers, chicken, fish, many non-steak items. The price is lower.

I remember portions of mashed potatoes, corn, and pie showing up early on my plate. If you want meat focus, go near opening. After peak hours the meats may slow down in rotation. Cost tends to be budget-friendly.

8. Ponderosa Steakhouse (Hillsboro)

In Hillsboro the place feels quieter, simpler décor. I ate there with local friends; the servers smiled, the lighting was soft, and the buffet had fewer salad options but more homey sides.

They serve carved steak, chicken, familiar beef cuts, baked potatoes, and old-school sides like green beans and dinner rolls. The buffet is predictable but satisfying.

Go when dinner service starts; weekend evenings are busiest. Price differential between lunch and dinner matters here.

9. Ponderosa Steakhouse (Wheelersburg)

I drove past fields to get to this one. Inside, rustic panels, local regulars, the kind of place where the buffet refill person knows your face.

The steak, while not premium cut, is done decently, with some char, sometimes juicy, sometimes over-done depending on crowd. Buffet has good variety: meats, starches, veggies, a few desserts.

Avoid peak weekend dinner if you want quicker carving; service slows. Portion sizes are fair; bringing appetite helps.

10. The Barn (Columbus)

I visited The Barn in Gahanna recently. The décor balances rustic warmth and quiet luxury. Timber beams, soft lighting, tables spaced for conversation. Outside the windows I saw green lawn and mature trees.

The food is steakhouse classic. They bring aged, hand-cut beef, seared for char. Seafood flown in daily. Pork and chicken items also there. Sides include steel-cut offerings, fresh vegetables.

Desserts baked in house. Quality is high; execution clean. I suggest going for dinner right as service begins. Weekends fill up fast. Price is upscale; portion size matches. Good for special meals.

11. Prime 47 (Cincinnati)

I dined at Prime Cincinnati a few times. It’s polished. The interior is modern, dark woods, leather, muted lighting. Downtown location gives a feeling of city pulse outside tall windows. Business casual but with formality.

They don’t operate rodízio or AYCE. The menu is premium cuts: prime steaks, seafood, with careful plating. Each dish looks composed. They emphasize ingredient provenance.

Chef Shawn Heine oversees kitchen, often bringing seasonal sides and refined broths or sauces. For best experience try their pre-theatre or weekday dinner. Price is high. Valet or downtown parking adds cost.