Nashville's Best Steakhouses

We Americans have an abiding love for a thick juicy steak, and we love having it served, perfectly grilled, in a in a hospitable, if not elegant, restaurant.

The first of the American steakhouses, Delmonico’s, opened in Manhattan in 1837, heralding a fine dining tradition. In Nashville, it arrived much later; Jimmy Kelly’s served its first filet in 1934. These days, the home of hot chicken has gotten beefier. Choices for a succulent cut have never been greater, and more steakhouses are on our horizon. Listed alphabetically, here are our top picks.

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DEACON’S NEW SOUTH

Centrally located on the first floor of the historic L&C Tower in the heart of all the downtown action is where you’ll find this Southern-infused steakhouse from the team at A. Marshall Hospitality. Premium meats are dry aged in-house (you can sneak a peek if you like), but the starters, entrees, shareable sides, and desserts all hold their own, too. Whether you make a quick stop at the convivial bar for broiled oysters, charcuterie, and a cocktail before an event or cozy up in a booth for a multi- course meal, you’ll appreciate the distinctly Southern hospitality and flavors that permeate the experience from start to finish. Expect to see names of some of your favorite Nashville purveyors as you peruse the menu. (deaconsnewsouth.com)

ON-THEME CUT

You’re in downtown Nashville after all, so why not indulge in the 36-ounce cowboy cut. The perfectly seared bone-in ribeye arrives sliced and pulled away from the bone, so you get to enjoy the beautiful presentation and get simplified serving at the same time.

BETTER BRUSSELS

We have to agree with our server: “These aren’t your grandma’s brussels.” They’re pleasantly crisped and finished with flavors of fall: red pepper, Granny Smith apples, and a rosemary- pancetta crumble. It makes a nice counterbalance to a fine cut of meat.

TIP

The Man in Black Carbonara is a masterful mix of pancetta, exotic mushrooms, dried figs, sundried tomatoes, whipped goat cheese, rosemary, and black truffle. It has a whole lot going on—in the best way possible. With the full cacophony of flavors, tender, homemade noodles from Nashville’s own Mr. Aaron’s Goods pasta still shine.

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BOURBON STEAK

It’s breathtaking at this steakhouse in the sky. From its 34th floor perch atop the JW Marriott, the city spreads out before you: At one window, the Frist, the Grand Hyatt, the Nashville Yards construction; at another, SoBro’s glassy towers: Pinnacle, Bridgestone, and Four Seasons. In the distance, the bends of the Cumberland River and the rolling Tennessee hills. These views magnify the Bourbon Steak experience. The polished staff ably serves classic and “rebellious” cocktails, award-winning wines, hand-selected, wood-grilled prime and Wagyu steaks, shellfish and Chef Michael Mina’s signature dishes. Each meal begins with an irresistible gift: a trio of seasoned duck-fat fries and sauces.(nashvillebourbonsteak.com)

SUPERB SHELLFISH

As compelling as the steaks. High praise goes to the Cast-Iron Broiled Platter of lobster, king crab, oysters and shrimp in red miso butter as well as the Maine Lobster Pot Pie.

A MEMORABLE MEAL

Start with Instant Bacon, Mina’s glazed heritage pork belly and tempura oyster over Brussels slaw. It arrives in a cloche with a puff of smoke. The 22-ounce, 100-day, dry-aged Cowboy Ribeye is ideal for two. Mercy. Creative sides include Crispy Brussels with honey and lime, Street Corn with yuzu aioli, cotija, and espelette; the intense umami of Black Truffle Mac and Cheese.

TIP

The Smoked Valrhona Chocolate S’mores dessert is more complex and delectable than you can imagine.

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CORK & COW

For the past 15+ years, executive chef and restaurateur Jason McConnell has greatly shaped historic Franklin’s dining scene, introducing The Red Pony for fine Southern dining, the Mexican-inspired eatery, Sol, and 55 South, his homage to the casual fare of the Deep South. In 2012, he closed Sol and transformed it into a high-end steakhouse. In the rustic yet elegant setting of Cork & Cow, you’ll find the influences of all three former eateries: a focus on local and regional produce (a lovely salad using Greener Roots greens), some Latin touches (sublime chimichurri on the grilled lamb chops) and Deep South sensibility (garlicky charred oysters, okra fries). C&C is revered for its wine program, which offers a spectacular selection of beef-friendly cabs, but its approach to steaks—grilled over hickory and oak—is what wows the guests. McConnell finishes them with sea salt and lemon butter—that dollop really amplifies the beefy flavor. (corkandcow.com)

SIGNATURE STEAKS

McConnell is rightfully proud of his Tomahawk, the mouthwatering Flintstone cut. If that’s more than you can muster, opt for Bone-in Cowboy Ribeye. Steaks come with a complementary side of roasted potatoes. Offerings exceed expectation—such as the grilled asparagus in hazelnut brown butter vinaigrette, capped with a sunny egg and the decadent French gnocchi baked in parmesan truffle cream.

DELECTABLE (AND DIFFERENT) SIDE DISHES

Offerings exceed expectation—such as the grilled asparagus in hazelnut brown butter vinaigrette, capped with a sunny egg and the decadent French gnocchi baked in parmesan truffle cream.

TIP

Sundays feature half-price bottles of wine.

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E3 CHOPHOUSE

Our sole celebrity ranch-to-restaurant steakhouse: Located in Hillsboro Village, E3 not only boasts star power investors, former major league baseball player Adam LaRoche and his pals, Jason Aldean and Luke Bryan; the chops themselves are stars. All of the beef comes from E3 Ranch in Fort Scott Kansas, LaRoche’s 6th generation family business devoted to raising pasture-grazed Red and Black angus cattle, free of antibiotics, steroids or hormones. Executive chef Moises Salvador uses a combination of hickory and mesquite woods to give the meats a sweet smoke-kissed taste. (e3chophousenashville.com)

MUST-HAVE STARTERS

Carpaccio has ultra-thin slices lining the plate, the barely seared beef heightened with peppery olive oil, shaved parmesan, fried capers, arugula, and aioli. The trio of lobster- stuffed, seared scallops, perched over lobster risotto and accompanied by rosettes of saffron whipped cream is swoon-worthy.

A WINNING COMBINATION

E3’s version of surf and turf brings together a beautifully marbled filet mignon and a fried lobster tail. That light, crispy batter encases sweetness of the lobster, enhanced by fresh lemon, drawn butter, and a tangle of lemon zest. Ask for the black truffle butter to embellish the filet. Get a side of corn gratine, the kernels creamed with wood-roasted jalapeno and whimsically topped with popcorn.

TIP

The extensive wine list will impress you with its sections devoted to Winemakers of Color and Women Winemakers.

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JEFF RUBY’S STEAKHOUSE

With its glimmering array of chandeliers, Art Deco murals, dark woods, and jeweled-toned seating—plus, an elevated piano bar—Jeff Ruby’s transports you to another era: the opulence of the Roaring Twenties. While you luxuriate in the swanky surrounds, you can indulge in premium steaks, seafood, and sushi, all of which the staff serves with panache. Following steakhouse tradition, Jeff Ruby’s offers customary à la carte USDA prime cuts, but also Japanese A5 wagyu in filet, strip, or ribeye format. Guests also relish the pristine seafood and sushi, the latter prepared in a combination of classic and signature rolls. (jeffruby.com/Nashville)

STELLAR BEGINNINGS

Splurge and order the Fire & Ice Seafood tower: an abundance of lobster, Alaskan king crab, mussels, oysters, clams, and jumbo tiger shrimp.

ENTRÉE RAVES

Steak Collinsworth, a superb filet with crowned with king crab, asparagus, béarnaise and bordelaise sauces is ever the crowd-pleaser. But the 45-day dry-aged porterhouse is a straightforward steak lover’s choice. From the roster of sides, the ultra-rich macaroni and cheese is a supreme temptation, but don’t pass over the lemon ricotta ravioli. Finish your feast with a slice of Goo Goo Cluster Ice Cream Pie.

TIP

Family Meal Kits are available for pick up or delivery. Complete with special seasoning packets and cooking directions, these let you have a Jeff Ruby experience in the comfort of your home.

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KAYNE PRIME

Kayne Prime is our boutique independent, the first (circa 2011) to bring a fresh modern take on an American classic. From its interiors, which meld clubby extravagance with contemporary sensibilities, you can take in the Kayne rail switching yards, Union Station, and the rhythm of McGavock Street. In recent years, the restaurant expanded its digs, adding a number of chic private dining rooms to accommodate groups of any size. Still, they’ve retained the focus, techniques (1,200-degree sear) and dishes that have made them a premier destination for more than a decade. (mstreetnashville.com/kayne-prime)

KAYNE FAVORITES

Popcorn Buttered Lobster. Speaks for itself. It’s delicious fun to order the Progression of NY Strip, USDA Prime to American Wagyu to Australian Wagyu and savor the differences. Or go straight for the Wagyu Filet Mignon from Mishima Reserve in Washington—with an order of truffle béarnaise on the side.

DECADENT ADDITIONS

Sides rock—especially the pepperoni flecked Button Mushrooms, Cream Corn brûlée —and the browned butter goodness of the risotto tots. Executive pastry chef Nasera Munshi creates sumptuous sweet endings, like the toasted banana bread with hot toffee sauce and mascarpone gelato.

TIP

Check out the Daily Features menu, which lists of-the-moment special offerings of wine, oysters, cheeses, and over-the-top steaks, such 14-day dry-aged bone-in ribeye from Kagoshima, Japan, considered the highest quality by Japanese Wagyu connoisseurs.

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OAK STEAKHOUSE

From Indigo Road Hospitality, Oak Steakhouse delivers its fresh take on the steakhouse tradition. While distinguished by specialty wet and dry aged Certified Angus Beef steaks, its focus on incorporating locally-sourced ingredients (i.e. Gifford’s bacon, Henosis mushrooms) for its small plates and sides really sets it apart. The contemporary dining room has soaring glass walls that bring in the big city vibes; the custom woodwork and lighting, both evocative of the mighty oak, create warmth and intimacy. The open kitchen bustles as the team seasons, sears, sautés and sauces. (oaksteakhousenashville.com)

SMALL SHAREABLE PLATES

With blue cheese mousse, apple and onion gastrique, the slab of Char Grilled Gifford’s Bacon rivals any pork belly dish. Scallops capped with bacon-onion jam over corn salad is another must-have. Creamy Burrata nested in arugula, with heirloom tomatoes, fig-infused balsamic, and avocado mousse is also gratifying to eat.

TOP-NOTCH CUTS

The 16-ounce, wet-aged prime ribeye has the flavor and tenderness you want from this cut, but the 22-ounce dry-aged bone-in Kansas City Strip is a revelation. Favored sides include Aligot Potatoes whipped with garlic, Tallegio and Crescenza cheeses, and umami-laden Henosis Farms Mushrooms with onions.

TIP

The wine list is vast, with a back wall devoted to its storage, a red ladder at the ready for the staff to access the hundreds of vintages, and a sommelier to guide you in your selection.

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PERRY’S STEAKHOUSE AND GRILL

In 1979, Perry’s was a modest family butcher shop and deli that Houstonians trusted for premium cuts of meat and dedicated service. Son Chris Perry had a grand scale dream which became the esteemed Perry’s Steakhouse and Grille. The glitzy Texas-based steakhouse has grown to 20 restaurants throughout the country—and now to McEwen Northside of Cool Springs. Steaks rule, of course, but so does the pork chop, a seven-finger tall, three-rib wonder that is dry-rubbed, cured and slow-roasted over pecan wood. (perryssteakhouse.com)

LOUNGE FIRST

Inside Perry’s, Bar 79 is the place to begin your experience. There are always incredible wine features, cocktails (including a Martini Flight of the Month) and bar bites—at a special rate during the languorous The Social Hour (weekdays, 4 to 7 p.m., Sunday 4 to 9 p.m.) Nosh on Filet Sliders, Prime Beef Carpaccio, seafood stuffed Mushrooms, or the Famous Pork Chop bites.

TABLESIDE THEATER

Bask in uber-attentive service when you order the Chateaubriand, the treasured center cut of tenderloin. It is carved tableside and served with a trio of house sauces. The Truffle-Merlot demi- glace is exceptional. The Famous Pork Chop also gets similar treatment. Treat yourself. Desserts too! Get wide-eyed as your server makes the flambé sauce for the Nutty D’Angelo.

TIP

Be sure to check out Perry’s “Off the Menu” features: seasonal dishes available for a brief time.

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SPERRY’S

Delectable steaks, seafood, and the city’s first salad bar have been drawing crowds to this Belle Meade mainstay for nearly 50 years. Brothers Houston and Dick Thomas founded Sperry’s in 1974, naming it after their great grandfather Burton Sperry. Houston’s son Al and his wife Trish continue the level of quality, service, and old-school vibes that have made it a beloved neighborhood gathering spot. They source their beef from Creekstone Farms, a small producer praised for its flavor and consistency. They worked to stay current (the gluten-sensitive menu attests to that) while retaining the intrinsic Sperry’s charm. Come by any weekday for the happy hour party, complete with half-price martinis and tasty bar bites, and you’ll feel that charm. (sperrys.com)

MENU SPECIALTIES

Generous: Pan-seared 98 percent Jumbo Lump Crabmeat Crabcakes, with grainy mustard sauce. Luxurious: Prince William blue cheese stuffed filet, wrapped in bacon. Classic: Slow-Roasted Prime Rib of Beef, with au jus and horseradish cream sauce. And of course, all entrees include the bread board and famous salad bar. For dessert? The sticky toffee pudding has been a longtime favorite for good reason.

TIP

Bring the good things of Sperry’s home by shopping at Sperry’s Mercantile, located behind the restaurant. It offers an exceptional selection of steaks and seafood. Plus, you can purchase jars of Sperry’s signature salad dressings—Green Goddess can be yours!

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STK

Stepping inside STK, you are captivated by its ambiance: sleek bar and lounge, Bruce Munro chandeliers, an elevated dining room defined by intimate curved banquettes. And then, there’s the DJ-curated beat. Combining modern elegance and high energy, STK is clearly “Not Your Daddy’s Steakhouse.” But their steaks, Linz heritage grass-fed, grain-finished Black Angus beef, will wow you at any age. The weekday Happy Hour, a luxurious three-and-a-half hours long, features half-priced cocktails and superb noshes, which range from $2 oysters to $5 Lil Brgs, their signature Wagyu beef sliders. For dinner, steaks come in small, medium, and large formats, supported by your choice of an incredible array of embellishments and a complimentary cast iron baked sourdough roll. (stksteakhouse.com/venues/Nashville)

STK STAPLES

Jalapeno Pickled Shrimp Cocktail imparts wonderful pungent heat, while the Tuna Tartare over avocado gets a tinge of sweetness from a pour of soy-honey emulsion. Point Reyes Blue Cheese dressing, Nueske applewood bacon and heirloom cherry tomatoes distinguish the Blue Iceberg. Perfection alone, the Dry- Aged Delmonico ribeye, gets pushed over-the-top with a smear of Wagyu Umami Butter. Lobster Mac has generous hunks of claw and tail meat.

TIP

The team is ready to customize your experience. Couples, check out the Date Night menu. For four or more, ask about the Steak Board: a lavish presentation of four different cuts, accompanied by the sauces and butters.

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OLD HICKORY STEAKHOUSE

From the service to the setting to the prime cuts of meat, one night at Old Hickory Steakhouse, tucked away inside the Gaylord Opryland Resort & Convention Center, will have you reconsidering everything you’ve ever thought about hotel dining. Whether you choose a table within the clubby walls of the grand, two-story, white house within the resort’s towering atrium, or on the balcony surrounded by lavish indoor gardens as far as the eye can see—you’re in for a sophisticated steakhouse experience complete with white tablecloths, candlelight, and the calming sounds of waterfalls in the distance. (marriott.com)

STEAK STARTER

You came for the steak, so why not kick things off with the perfectly plated Wagyu tartar? A spread of black garlic aioli provides an umami-packed canvas for a generous plating of the diced, dry-aged meat. Slice the cured egg yolk on top, then slide bite after savory bite onto the crisped toast points and enjoy.

DECADENT DIPPING

The restaurant’s signature 30-ounce prime Tomahawk steak is a wonder all its own. But the chefs decided to amp it up a notch with a bronzed layer of roasted bone marrow, butter, Gruyère cheese, panko, and parsley. With six sauces to choose from, make sure your first dip is into the rich and creamy au poivre made with Belle Meade Bourbon, peppercorn ménage, heavy cream, and demi-glace.

TIP

No matter what entrée you choose, a side of lobster mashed potatoes is a must. A bowl of mashed Yukon golds arrives with an entire tail’s worth of lobster meat on top. The dish gets finished tableside with a pour of lobster bisque.

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THE RIVER HOUSE

Welcome to savvy new Nashville. Opened in late 2020 on the ground floor of SoBro’s Bridgestone building, the River House is a sophisticated restaurant from the group behind West End favorite, Bricktops. Within its glass walls and lofty ceilings is a stunner of a dining destination—with timeless design by Manhattan’s Meyer-Davis Studio—offerings steaks, seafood, and service to match. Also, there is a gorgeous marble bar where you can have a cocktail, (try the aptly named Rose Colored Glasses, rosé with elderflower liqueur, and rosemary simple syrup) and drink in the grand feel of place. (theriverhouserestaurant.com)

BEST BEGINNINGS

From the sushi menu, the Butter Crab in soy wrap is intensely delicious. Poured at your table, sherried Lobster Bisque provides elegant comfort. The Parm is a rich soufflé, surrounded by mushrooms and prosciutto. Butter lettuces form the base of The Wedge, a spot-on execution with tomatoes, cukes, blue cheese, and a generous scatter of chopped bacon.

THE MAIN EVENT

Choices abound: Wagyu Filet, dry-aged NY strip, prime ribeye, but the classic Steak au Poivre, a grilled peppercorn encrusted filet drenched in brandied brown sauce, is soul satisfying. Order it with sides of sautéed broccolini and crispy hash browns. Or a tangle of butter-rich fettuccine Alfredo.

TIP

Treat yourself and your companion to a banana split, complete with sugar-roasted pecans, caramel, and fudge sauces and a delightful cherry on top.