This Oklahoma Steakhouse Keeps The Grill Hot For Ribeye Loyalists
In Pawnee, Oklahoma, the steakhouse that pulls travelers off the highway isn’t trying to dazzle with gimmicks, it just delivers beef the way folks here have expected for decades. Click’s Steakhouse has held its corner since 1962, steady as the grill that never cools.
The ribeye is the headliner, aged and seared just right, but the prime rib, filets, and sides have earned their own followings. What I love is how little needs to be explained; the menu reads like shorthand, because most people already know what they’re coming for.
It’s not a place built on novelty, but on trust. Year after year, Click’s keeps the grill hot and the crowds steady, proving that consistency can be its own kind of legend.
The Ribeye Headliner
The dining room hums with energy, but the star of the show is always the ribeye. You can spot plates landing in rhythm across tables, each cut identical in heft.
Click’s offers a 16-ounce ribeye, aged 21 days for tenderness and marbled enough to promise richness. The grill sear locks in flavor, and the seasoning never distracts from the beef itself.
I liked how every bite felt sturdy and confident. It reminded me why ribeye stays the benchmark steak for so many loyal eaters.
Prime Rib Perfection
A second route to the same cut appears in the form of prime rib. Carved thick from ribeye, the 16-ounce portion arrives with a smoky crust and rosy center.
Slow-roasting softens the edges, giving the beef a silkier chew. Horseradish sauce on the side sharpens the bite, keeping richness in check.
Go with friends and order both prime rib and ribeye. Sharing plates lets you compare methods, fast sear versus low roast, and shows off the kitchen’s steady hand.
Since 1962
You’ll find no reinvention here, the seasoning and grill method haven’t budged since the doors first opened in 1962. Consistency is a badge of honor.
Every steak carries that lineage, a straight line from small-town Oklahoma roots to today’s tables. The recipe has outlasted trends without losing relevance.
I liked hearing how locals described it. Many said the flavor reminded them of family meals decades back, proof that the seasoning isn’t just tradition but also community memory.
Small-Town Address, Big Reputation
Pawnee isn’t large, but the draw of Click’s reaches well beyond town. At 409 Harrison Street, the building looks modest, tucked into its neighborhood without flash.
Inside, though, the room buzzes with diners who’ve driven in from Tulsa, Oklahoma City, and beyond. Reputation travels faster than any billboard.
I liked the contrast of small-town setting and big-city praise. Pulling up felt ordinary, but stepping inside carried the weight of all the stories I’d heard beforehand.
Hours You Can Plan Around
Click’s keeps a steady rhythm through the week: lunch and dinner Tuesday to Saturday, closing Mondays for a reset. It’s a schedule the community knows well.
The busiest nights lean into Fridays and Saturdays, when ribeye cravings peak. Midweek meals feel calmer, but the grill never quiets completely.
Check ahead before a road trip. While the schedule rarely shifts, confirming hours avoids the sting of a closed door after a long drive.
Sides That Know Their Role
The menu’s supporting cast keeps things straightforward. Baked potatoes loaded with butter, fries with crisp edges, and simple salads round out the plates.
Each one does its job quietly, balancing heft without ever stealing focus from the beef. The potato, in particular, feels like a ritual alongside steak.
I liked how the sides stayed humble. They weren’t trying to compete with the ribeye, they were there to stretch the meal and let the meat lead.
BYOB Quirk
One detail catches newcomers off guard: Click’s doesn’t serve alcohol. Instead, it runs on a BYOB model, letting diners bring their own bottle or six-pack. That twist feels unusual for a steakhouse.
Travelers who know the drill arrive prepared, tucking wine or beer into coolers before heading inside. Servers provide glasses, and the pairing feels more personal than curated.
I liked the looseness of it. Pouring a glass of wine I’d brought myself felt like sharing dinner at a friend’s house, only with better steaks.
Local Legend Vibe
For more than sixty years, word of mouth has done the advertising here. Locals describe Click’s as “drive-worthy,” and visitors often hear about it before they even see Pawnee.
Inside, the crowd mixes: ranch families, road-trippers, and groups of friends splitting platters. The dining room hums with a kind of steady
If you’re unsure about making the trip, trust the consistency of reviews. The community doesn’t keep a place alive this long unless the grill keeps delivering.
Friendly Prices, Hearty Pours
Generosity defines the plates. Both ribeye and prime rib weigh in at 16 ounces, a cut larger than many urban steakhouses. Prices stay approachable, especially given the size.
The menu feels rooted in old-school value, large portions, simple presentation, and no unnecessary extras. Even the sides arrive in full servings, not token add-ons.
I liked that nothing felt stingy. The portions and pricing together made the steak feel celebratory without being extravagant, a combination that keeps regulars coming back often.
Save Room For The Potato
At Click’s, the baked potato isn’t just filler, it’s an expected partner to steak. Each one arrives hefty, with crisp skin and a soft middle that takes butter easily.
Toppings stay classic: sour cream, cheese, chives. It’s comfort food, designed to stretch the ribeye without overshadowing it. The potato has its own loyal following.
I liked how the potato slowed the pace of the meal. Between bites of beef, it gave me room to linger and enjoy the rhythm of dinner.
Straight Talk, Straight Sear
Menus don’t hide behind gimmicks. The philosophy here is clear: quality beef, seasoned properly, grilled hot. No fancy sauces or experimental add-ons distract from the core.
That approach works because the cuts themselves carry flavor. The sear locks in juices, and the seasoning line holds steady from ribeye to filet.
Resist the urge to ask for extras. The kitchen thrives on simplicity, and ordering steak cooked medium-rare with house seasoning is the best way to taste its intent.
Backup Plan For The Table
Not everyone is a ribeye loyalist, and Click’s accounts for that. Filets, strips, and other cuts share the same seasoning and attention, grilled with equal precision.
The lineup makes it easy for groups to dine together, each person ordering their preferred style while still sharing the same core flavor profile.
If you’re visiting with a group, mix orders. Trying ribeye beside filet or strip lets you see how the house philosophy translates across different cuts.