This place specializes in cuts that you’ve likely never heard of, and that’s a thing of beauty, because these lesser-known cuts are some of the beefiest and most flavorful steaks that you can get. Cuts like a feather steak, a point steak, or the onglet are all expertly grilled, tender, and served with a side of marrow butter. Perfect.
This is another one of the Twin Cities old-school steak-eating revolutionaries, and often you can tell by the clientele. But grab a Manhattan and the 20oz king-cut prime rib and feel like you’re sitting in a scene from Mad Men.
This St. Paul institution has been grilling meat over charcoal since 1968 and it's still running strong today, specializing in traditional steakhouse classics like New York strips, sirloins, and fillets, all served in an old-school, candle-lit, brick-walled space straight out of the old school. So I guess you'll be ordering your steaks (you're my boy) blue?
This place is basically the king of steaks in the Twin Cities' meat market, and there’s a definite reason why it's littered with “Best Steakhouse” awards. While you’re never going to go too wrong with a massive bone-in rib eye, when you let it sit and age for 85 days, fuhgeddaboudit.
One of the newer beef houses in town, Burch offers a solid variety: you have a choice of traditionally raised, grass-fed, or even 100% certified Japanese premium wagyu beef, along with a selection of both classic and less-than-traditional butcher’s cuts. What’s that you say, a 34oz porterhouse for “two?" Yes please, we’ll have that -- but we’re not sharing.
Yes, this place is largely known for its fine work with swine, but it can also throw down when it comes to bovine. Along with the exquisitely tender and flavorful flatiron, it also has a rotating butchers cut, and either will easily satisfy any meat withdrawals that you might currently be going through.
Grass-fed beef is the name of the game at St. Paul’s premier meatery. While the menu features one mighty fine NY strip and a quaint little petite filet, it also features specials that can include a variety of cuts, like this gorgeous-looking hanger steak. Nab yourself one of the best cocktails in the city along with one of the best steaks, and you, my friend, are good to go.
Another one of Downtown’s finer meat destinations, this place has being doing steak a solid since 1946. While its Silver Butter Knife steak is what it's best-known for, it also does a mean porterhouse. It also happens to be one of the few places in town where you can get a classic chateaubriand, which is a 24oz tenderloin carved table-side. Whatever you decide, just make sure that you don’t forget to order it with a side of martini for good measure.
1. Libertine3001 Hennepin Ave, Minneapolis
2. Jax Cafe1928 University Ave NE, Minneapolis
3. Mancini's Char House & Lounge531 7th St W, Saint Paul
4. Manny's Steakhouse825 Marquette Ave, Minneapolis
5. Burch Steak & Pizza Bar1942 Hennepin Ave, Minneapolis
6. Butcher & the Boar1121 Hennepin Ave, Minneapolis
7. The Strip Club Meat & Fish378 Maria Ave, St. Paul
8. Murray's Steakhouse26 S 6th St, Minneapolis
This Uptown restaurant is bringing the beef, pork, and lamb hard, plus serving up some exotic cuts of meat in the process: lesser known chops like feather steaks, point steak, and onglets are on the menu here. But don’t worry veg-heads, they’ve got plenty to offer you too, like an entire section of the menu that's dedicated to vegetarian dishes.
For nearly 80 years, Northeast's beacon of classic dining Jax Cafe's been "serving steaks, not trends." This steakhouse, outfitted out in 60s esque decor and run by a tuxedo-ed waitstaff, is the perfect spot to go all out on Manhattans and Porterhouse and hold court a la Don Draper in Mad Men.
By using open charcoal broilers Mancini's cooks up steaks with great grilled, smokey flavor. A classic steakhouse in the Italian tradition, beef's not the only offering on the menu: seafood and pasta dishes are also reliable picks from this family-run business that's made West 7th its home since 1968.
Manny's is a glam, high end steakhouse in the heart of Downtown Minneapolis, serving up choice cuts of beef alongside a solid wine list in a swanky, white table clothed setting. Go VIP and try the 24oz Bone In Ribeye that's aged on the premises for 85 days, resulting in a perfectly tender cut. A visit to Manny's will make you see why it's been repeatedly named one of the best steakhouses in the city.
One of the newer beef houses in town, Burch offers a solid variety: you’ve got a choice of traditionally raised, grass-fed, or even 100% certified Japanese premium wagyu beef, along with a selection of both classic and less-than traditional butcher’s cuts. What’s that you say, a 34oz porterhouse for “two”? Yes please, we’ll have that, but we’re not sharing.
Butcher & the Boar is a Twin Cities classic for good reason: it's hard to find better long rib or the double-cut pork chop anywhere else. B&B is also well known for its footlong hotdog—couple it all with a beer or bourbon from the cocktail list and you’ve got yourself a culinary slice of heaven. The space, itself, is quite beautiful: with a main room, bar, butcher room, boar room, and beer garden, this Downtown spot knows how to provide the ultimate guest experience.
Grass-fed beef is the name of the game at St. Paul’s premier meatery, an independent St. Paul chop and fish house, helmed by chef JD Fratzke. Strip House exhibits incredible use of ingredients from small, local farms, but it’s also distinctly unique and almost rustic despite its overall level of refinement and balance. The drink menu changes seasonally and the results are always spectacular, but even the long-standing staple drinks, like the Cobra Kai, are simply stunning.
This Downtown spot has being doing steak a solid since 1946, and while its Silver Butter Knife Steak is what it's best-known for, it also does a mean porterhouse. It also happens to be one of the few places in town where you can get a classic chateaubriand, which is a 24oz tenderloin carved table-side. Other menu highlights include cubed sirloin in aged cheese sauce, and Murray's original sandwich made with sirloin, provolone, and bacon.