Executive chef Joe Palma offers one of the most extensive selection of steaks, including dry-aged, grass-fed, corn-fed, and Japanese wagyu beef. Be warned, though: it’s the kind of steakhouse where a trio of steak cuts can set you back as much as three figures. For something a bit more reasonable, try the 35 day-aged, 18oz New York Strip with truffle butter.
This place has one hell of a weekend deal: hit up Del Frisco on a Sunday, when the $55 prime pair Sunday menu includes an 8oz hand-cut filet paired with a crab cake, scallop, or shrimp dish, and a choice of a salad or sides like chateau potatoes, spinach supreme, and cajun corn.
At Charlie Palmer Steak, chef Jeffery Russell is just as obsessive about his garden as he is his beef. There are more than a half-dozen cuts available. Plus, this place is hyper-local: the chef sources many of his kitchen ingredients from a community garden that he manages in Alexandria.
The Prime Rib is where your grandfather ate steak. It’s also the place with dark corners, dramatic mood lighting, waitstaff in tuxedos, and a piano that is actually played by a human, like you see in restaurants in movies. If you’re here, you’re ordering one thing: the prime rib, which will take up the entire plate.
For another parilla-inspired steakhouse, chef Jose Garces at Rural Society (inside the Loews Madison Hotel) serves up hunks of Uruguayan beef. Options include chorizo sausage, tenderloin filets, skirt steak, hanger steak, and dry-aged New York Strip... you really can’t go wrong.
There are six different cuts available at BLT, but for over-the-top extravagance, the steakhouse offers four cuts of American wagyu. It’s not just the steaks that make this place great, though: chef Marc Hennessy changes the menu each season, and for this spring, he’s added sides like fried green tomatoes with chili remoulade, as well as marble potatoes with spring onions, oyster mushroom, and bacon broth... that’s right, bacon broth. Bacon. Broth.
Joe’s isn’t just for stone crabs. The restaurant also takes steak and wine pairings seriously. This month, the restaurant is doing a special sommelier series featuring wines from California wine country. From April 18-24th, wine director Kevin Bratt is pairing wines from Joe’s Fisher Vineyards. Pair them with the surf & turf: the filet Oscar with Alaskan king crab, asparagus, and bearnaise sauce. Old school classic.
The wood-fired parilla is one way to cook a steak, and at Del Campo, that smoke helps add another level of flavor to the meat. Go for the asado-style dinner, a traditional Argentine meal, and a sampling of meats: short ribs, chorizo, chicken, and flank steak. Dip each piece of steak in chimichurri sauce, provoleta, and salsa criolla.
The Palm prides itself on service to diners... and to many of the politicians and celebrities plastered on their walls. No dinner here is complete without a steak: try the bone-in rib eye with peppercorn sauce.
Mastro’s is one of the newest steakhouses to open in DC, and it brings an impressive size and scale to the steakhouse scene. Downside: this is the only place in town where goddamned mashed potatoes will run you $35. To be fair, these are lobster mashed potatoes, containing at least a pound of lobster, along with generous portions of butter and garlic.
1. BOURBON STEAK DC2800 Pennsylvania Avenue, Washington
2. Del Frisco’s Double Eagle950 I St NW, Washington
3. Charlie Palmer Steak101 Constitution Ave NW, Washington
4. Prime Rib2020 K St NW, Washington DC
5. Rural Society1177 15th St NW, Washington
6. BLT Steak1625 I St NW, Washington
7. Joe's Seafood, Prime Steak & Stone Crab750 15th St NW, Washington
8. Del Campo777 I Street NW, Washington
9. The Palm Restaurant1225 19th St NW, Washington
10. Mastro's Steakhouse600 13th St NW, Washington
Bourbon Steak, located inside the Four Seasons Hotel, is a chic and modern restaurant brought to you by award winning Chef Michael Mina. It has a classy upscale hotel vibe, offering one of the most extensive selection of steaks, including dry-aged, grass-fed, corn-fed, and Japanese wagyu beef. However, it’s the kind of steakhouse where a trio of steak cuts can cost you up to three figures.
Del Frisco's Double Eagle is a premier steak house with a chef-driven menu that is bold and playful. The steaks are prime and the seafood is fresh off the boat, all seasoned and prepared with only the finest and highest quality ingredients. However, dining at this dressy upscale restaurant will cost you upwards of $50, but, they do have an incredible Sunday deal.
Charlie Palmer Steak, located in the United Brotherhood of Carpenters building, is a timeless restaurant notoriously known as a power lunch spot for politicians, where many are known to eat in one of its private dining spaces comprised of spherical dark wood enclaves. Politics aside, the menu offers some of the best cuts of beef such as an aged Angus Rib-eye "Cowboy" steak and seafood classics.
The Prime Rib is the crown jewel of steakhouses in DC. The restaurant itself oozes 1940's New York City vibes with dark dramatic mood lighting, a piano, plush black leather seating, tuxedoed waiters, and a jackets-required dress code. The menu items complement the luxurious decor, serving only the highest quality cuts of meat and seafood, and a fine wine list to match.
Brought to you by the renowned master of Latin cuisine, Chef Jose Garces, Rural Society is an Argentinian steakhouse located inside the Loews Madison Hotel downtown. The ambiance inside echoes that of a rustic and luxurious Buenos Aires, as does the menu. You'll find prime meats and seafood cooked on a wood-fired grill, traditional Argentinian small plates, pizza, and house made sausages.
There are six different cuts available at BLT, but for over-the-top extravagance, the upscale modern steakhouse offers four cuts of American wagyu. It’s not just the steaks that make this place great, though: chef Mar Hennessy changes the menu each season. The menu also features selections from the raw bar and its signature warm popovers.
Joe’s takes steak and wine pairings very seriously, specializes in some of the best surf and turf around. The swanky space has two floors, with sky high ceilings, marble pillars, and an abundance of dark wood. The restaurant was made famous for serving hand-harvested Florida stone crab claws, served chilled over mustard, and enjoyed best with side dishes such as hashed brown potatoes and creamed spinach.
Using a wood-fired grill is one way to cook a steak, and at Del Campo, that smoke helps add another level of flavor to the meat. This upscale Argentinian restaurant in Chinatown is a beautiful tribute to Argentinian grilled meats, all served in an elegantly rustic space outfitted with oak wood floors and leather sling-back barstools- perfect for enjoying the 48oz ribeye on the menu.
The Palm prides itself on service to diners... and to many of the politicians and celebrities plastered on their walls. The upscale steakhouse chain is known for its hefty portions, serving consistently delicious prime cuts of meat, seafood options like the jumbo Nova Scotia lobster, and also Italian classics like Chicken Parmigiana.
Mastro’s steakhouse in downtown DC is impressive in size and scale, with live entertainment, and an elegant interior with dim lighting. Come by the top-quality establishment for some of the best steaks (and seafood) you'll find really anywhere, but don't forget to order sides of creamed spinach and baked potatoes. For an unforgettable meal, we recommend the sautéed shrimp appetizer and the classic filet- or petit filet depending on how much you can eat!