12 Steakhouses Renowned For Their Hand-Cut Steaks Prepared To Order
There’s nothing quite like the sizzle and aroma of a perfectly hand-cut steak cooked just the way you like it.
Steakhouses that specialize in this craft turn dining into an experience where quality and precision take center stage.
From expertly sliced cuts to sizzling grills, these spots have earned their reputation by delivering juicy, tender steaks fresh from the butcher’s block to your plate with unbeatable flavor and flair.
1. Peter Luger Steak House – Where Brooklyn Beef Legends Are Born
Operating since 1887, this Brooklyn institution serves steaks with a beautiful char that’s impossible to replicate at home.
Their porterhouse is dry-aged in-house and hand-selected by the owners themselves.
The waiters, often gruff but charming, serve sizzling plates with their signature steak sauce that complements rather than overwhelms.
Cash only and worth every dollar, reservations here are considered a prized possession among steak enthusiasts.
2. Keens Steakhouse – Home of the Legendary Mutton Chop
Stepping into Keens feels like time travel to old New York, with thousands of clay pipes lining the ceiling from when patrons stored their smoking pipes there.
While famous for mutton chops, their hand-cut prime steaks deserve equal praise. Butchers work throughout the day preparing cuts to order.
The T-bone arrives with a perfect crust, seasoned simply with salt and pepper. Founded in 1885, Keens maintains traditions that modern steakhouses can only attempt to imitate.
3. St. Elmo Steak House – Indianapolis’ Spicy Steakhouse Tradition
Famous for its fiery shrimp cocktail that’s been clearing sinuses since 1902, St. Elmo pairs this appetizer with hand-cut steaks that are equally memorable.
Their meat locker holds prime beef that’s butchered daily by skilled staff. The dining room exudes old-school elegance with dark wood and white tablecloths.
Celebrities and politicians make this a regular stop when passing through Indianapolis. Their bone-in ribeye, cut thick and cooked over high heat, creates a flavorful crust that seals in juices.
4. Bern’s Steak House – Tampa’s Wine and Steak Paradise
Bern’s doesn’t just serve steaks – they craft experiences. With a wine collection boasting over 500,000 bottles, they’ll find the perfect pairing for your hand-cut selection.
Their in-house butchers trim and prepare each steak to exact specifications. Tours of their kitchen and wine cellar reveal the extraordinary attention to detail. Steaks are aged according to your preference, from 5 to 8 weeks.
After dinner, head upstairs to their Harry Waugh Dessert Room for sweet treats in repurposed wine barrels.
5. Gibson’s Bar & Steakhouse – Chicago’s Meat-Cutting Masters
Chicago knows beef, and Gibson’s stands tall among the city’s legendary steakhouses. Their USDA Prime Angus beef carries the restaurant’s own certification, a mark of their exacting standards.
Meat cutters arrive at dawn to prepare the day’s selections. Portions run famously large – their 48oz porterhouse could feed a small family.
Celebrity spotting comes standard with your meal; the walls display photos of famous diners. Their bone-in ribeye, hand-cut to a perfect thickness, delivers that quintessential Chicago steakhouse experience.
6. Murray’s – Minneapolis’ Pink Palace of Prime Rib
Swathed in its signature pink decor since 1946, Murray’s serves hand-carved steaks that have stood the test of time. Their famous Silver Butter Knife Steak for Two is cut tableside, creating dinner and a show.
Skilled butchers work behind the scenes, selecting only the finest cuts. The restaurant maintains its mid-century charm with leather booths and attentive service.
Murray’s butter-bathed steaks develop a caramelized exterior that locks in juices, creating that perfect medium-rare center their loyal customers crave.
7. Pappas Bros. Steakhouse – Texas-Sized Excellence in Dallas
True to Texas form, everything at Pappas Bros. is bigger and bolder. Their dry-aging room showcases massive cuts maturing to perfection before skilled butchers hand-cut them to order.
The process takes 28 days minimum for maximum flavor development. Sommeliers guide you through their award-winning wine list with genuine enthusiasm.
Steaks arrive with a perfect sear from their 1,200-degree broilers. The bone-in New York strip emerges with a peppery crust that gives way to buttery-tender meat inside.
8. Metropolitan Grill – Seattle’s Business District Beef Haven
Seattle’s power brokers close deals over hand-cut steaks at this downtown landmark.
‘The Met’ sources its beef from Double R Ranch in the Cascade Mountains, supporting local ranchers while ensuring exceptional quality.
Their butchers arrive early to prepare custom cuts for regular customers who know exactly how they want their meat.
The mesquite-grilled porterhouse develops a smoky crust that enhances its natural flavors.
Dark mahogany panels and brass railings create the classic steakhouse atmosphere that complements their traditional approach to steak preparation.
9. House of Prime Rib – San Francisco’s Meat Cart Ritual
Watching the carving cart approach your table at House of Prime Rib is like witnessing a sacred ceremony. Since 1949, this San Francisco institution has focused on doing one thing perfectly: English-style prime rib roasted in rock salt.
Meat cutters train for months before earning their position at the carving station. The prime rib arrives precisely to your requested temperature, with au jus and Yorkshire pudding.
The restaurant’s British-inspired dining rooms feature red leather booths where generations of families have celebrated special occasions.
10. Harris’ – San Francisco’s Classic Steakhouse Experience
Harris’ maintains its own aging room where beef matures for weeks before skilled butchers hand-cut each order.
Founded by Ann Lee Harris in 1984, this San Francisco favorite balances old-school technique with California culinary influences.
The exhibition kitchen lets diners watch as chefs cook steaks over an open flame. Their dry-aged New York strip develops complex flavors that mass-produced steaks can’t match.
Live jazz in the bar area creates the perfect atmosphere for savoring their perfectly prepared beef.
11. Cattlemen’s Steakhouse – Oklahoma City’s Cowboy Heritage
Legend has it that Cattlemen’s original owner won the restaurant in a dice game in 1945.
Today, this Stockyards City landmark serves cowboys and celebrities alike with steaks cut fresh from cattle processed nearby.
The breakfast steak might be their most famous offering – a hand-cut sirloin served with eggs any time of day. Photos of champion livestock and rodeo stars line the walls.
Their T-bone arrives with a perfect sear from well-seasoned grills that have been cooking steaks continuously for decades.
12. Elway’s – Denver’s Mile-High Meat Mastery
NFL legend John Elway’s namesake steakhouse scores touchdowns with hand-cut USDA Prime steaks aged for maximum flavor.
Their signature bone-in ribeye, called the Cowboy Cut, arrives with a caramelized crust that gives way to perfectly pink meat.
Butchers work throughout the day preparing custom cuts for guests with specific requests. The restaurant balances upscale dining with Colorado’s casual mountain vibe.
Their lamb chops, sourced from Colorado ranches, offer a local alternative to beef that’s equally impressive.