Steakhouses are still somewhat popular in Houston....
Though seemingly all of the national chains of any significance have, or had, outposts in Houston – and can be very good or just overpriced destinations with indifferent or worse steaks and fare like Mastro's – there are a few homegrown steakhouses that might be of greater interest.
It is interesting to note that high-priced steakhouses seem to draw the greatest disagreement among diners, at least it's been among the folks I have queried for articles in the past. Though nearly all of these restaurants, certainly the national chains, used the same type of grain-fed USDA Prime beef from the Midwest differences in cooking temperature – broiled at 1200 versus 1800 degrees, for example – can make a lot of difference for some diners. Other slight variations, too. Some might believe that Ruth's Chris is the best steak around, plied with melted butter as it is, while others think it is vastly overpriced for the quality, much preferring Morton's, among the national chains.
Slightly updated on August 25, 2019.
The Best
Georgia James – A chef-driven steakhouse from one of the city's very best is something different than the familiar steakhouse concepts, and just better, starring terrific steaks often cooked in an iron skillet that don't include a filet or New York Strip. An excellent wine list complements the beef and everything else on the menu, on which Cabernet is not king.
Pappas Bros. Steakhouse – With two locations and a regionally unparalleled selection of wines, this is the locally grown version of the prototypical, clubby masculine steakhouse, on steroids, that features fantastic steaks accompanied with a coterie of very well-done starters, sides and desserts all in overly caloric fashion.
The Best of the Rest
Vic & Anthony's – This is the one Landry's concept you can visit without having to apologize for yourself. It serves up the expected all-American steakhouse concept in a bunker-like building nearly across the street from the ballpark with a bit of a raffish Italian-American accent, fine service and plenty of very fine wines.
Saldivia's – This comfortable family-run Uruguayan steakhouse serves the best value steak in the area, by a wide margin, too. Imbued with considerable skill at the grill, years of steakhouse experience, and a deep tradition of beef and grilling from their native Uruguay, the steaks at Saldivia’s are serious business. The entraña is the signature cut. It is the rather humble outside skirt steak – which comes from the plate section, below the rib and between the brisket and flank and whose fat has been trimmed off by the restaurant – that is always cooked to perfection, typically medium-rare. It remains juicy and remarkably tender for the cut, while being extremely flavorful, rich and beefy. If you like steak, you will love the entraña at Saldivia’s. You can’t go wrong with the other cuts of beefsteak: the tira de asado, boneless beef ribs, vacio, a thin flank steak, bife de lomo, a filet of the tenderloin, and bife ancho, the ribeye. No assist is necessary to the steaks, but the oily and garlicky house-made chimichurri sauce is an excellent accompaniment that can make them even more enjoyable.
B+B Butchers – With a wide range of steak options, including several wallet-busting ones, this can be a great place to indulge in the rarefied cuts beyond the typical filet, strip and ribeye trio.
Tango & Malbec – This attractive Argentine (which is the same thing as an Uruguayan) steakhouse offers both tango, Malbec and plenty options in addition to steaks.
Chama Gaucha – The best of the local churrascarias, the Brazilian all-you-can-eat steakhouses.
Fogo de Chão – Nearly the best of the Brazilian-bred local churrascaria chains and a fun place to indulge in too much beefy, heart-stopping goodness.
To Also Keep in Mind
Sal y Pimienta – Uruguayan-themed, this offers a variety of steaks including grass-fed ones from the pampas of Uruguay.
It is interesting to note that high-priced steakhouses seem to draw the greatest disagreement among diners, at least it's been among the folks I have queried for articles in the past. Though nearly all of these restaurants, certainly the national chains, used the same type of grain-fed USDA Prime beef from the Midwest differences in cooking temperature – broiled at 1200 versus 1800 degrees, for example – can make a lot of difference for some diners. Other slight variations, too. Some might believe that Ruth's Chris is the best steak around, plied with melted butter as it is, while others think it is vastly overpriced for the quality, much preferring Morton's, among the national chains.
Slightly updated on August 25, 2019.
The Best
Georgia James – A chef-driven steakhouse from one of the city's very best is something different than the familiar steakhouse concepts, and just better, starring terrific steaks often cooked in an iron skillet that don't include a filet or New York Strip. An excellent wine list complements the beef and everything else on the menu, on which Cabernet is not king.
Pappas Bros. Steakhouse – With two locations and a regionally unparalleled selection of wines, this is the locally grown version of the prototypical, clubby masculine steakhouse, on steroids, that features fantastic steaks accompanied with a coterie of very well-done starters, sides and desserts all in overly caloric fashion.
The Best of the Rest
Vic & Anthony's – This is the one Landry's concept you can visit without having to apologize for yourself. It serves up the expected all-American steakhouse concept in a bunker-like building nearly across the street from the ballpark with a bit of a raffish Italian-American accent, fine service and plenty of very fine wines.
Saldivia's – This comfortable family-run Uruguayan steakhouse serves the best value steak in the area, by a wide margin, too. Imbued with considerable skill at the grill, years of steakhouse experience, and a deep tradition of beef and grilling from their native Uruguay, the steaks at Saldivia’s are serious business. The entraña is the signature cut. It is the rather humble outside skirt steak – which comes from the plate section, below the rib and between the brisket and flank and whose fat has been trimmed off by the restaurant – that is always cooked to perfection, typically medium-rare. It remains juicy and remarkably tender for the cut, while being extremely flavorful, rich and beefy. If you like steak, you will love the entraña at Saldivia’s. You can’t go wrong with the other cuts of beefsteak: the tira de asado, boneless beef ribs, vacio, a thin flank steak, bife de lomo, a filet of the tenderloin, and bife ancho, the ribeye. No assist is necessary to the steaks, but the oily and garlicky house-made chimichurri sauce is an excellent accompaniment that can make them even more enjoyable.
B+B Butchers – With a wide range of steak options, including several wallet-busting ones, this can be a great place to indulge in the rarefied cuts beyond the typical filet, strip and ribeye trio.
Tango & Malbec – This attractive Argentine (which is the same thing as an Uruguayan) steakhouse offers both tango, Malbec and plenty options in addition to steaks.
Chama Gaucha – The best of the local churrascarias, the Brazilian all-you-can-eat steakhouses.
Fogo de Chão – Nearly the best of the Brazilian-bred local churrascaria chains and a fun place to indulge in too much beefy, heart-stopping goodness.
To Also Keep in Mind
Sal y Pimienta – Uruguayan-themed, this offers a variety of steaks including grass-fed ones from the pampas of Uruguay.
