Best Steakhouses In DFW

The metroplex may be a culinary mecca of innovative cuisine and fusion fare, but for locals and visitors alike, there's nothing better than a perfectly seared, juicy slab of meat. Fortunately, there's no shortage of eateries serving steaks in DFW. But if you're looking for perfection, these restaurants will have even the most casual carnivores squealing with delight. Think your favorite steak shack is missing from the list? Check out a previous round up of DFW's best steakhouses here, or feel free to add your own choice in the comment section below.

Celebrity chef John Tesar's modern steak house, tucked inside of The Highland Dallas (formerly the Hotel Palomar), prides itself on offering some of the tastiest slabs of beef in the state. Here, it's all about the dry-aging process, where various cuts of locally sourced grass-fed beef spend 45 to 240 days in a $50,000 meat locker. Everything from bison and Akaushi rib-eyes to sirloins and filet mignons are crusted in salt and black pepper before being flawlessly grilled to order. Or if you're minding your pocketbook, the new school menu features a flavorful lineup of culottes, tri tips, flat irons and chuck flaps priced at $25 each. Serious meat-heads will want to order the pièce de résistance — a 240-day dry-aged Niman Ranch rib eye, priced at $80 an inch.

At celebrity chef Tim Love's flagship Cowtown restaurant, diners chomp on juicy hand-cut Wagyu Tomahawk rib-eyes, beef tenderloins and New York strips. But here, you can indulge your inner carnivore on more than just beef. A flavorful slab of Rocky Mountain elk loin is served up with creamy salsify, wild mushrooms, Swiss chard and candied grapes. There's also everything from wild boar ribs and Berkshire pork chops to kangaroo carpaccio on the menu. Add in a side of beet home-fries with goat cheese and a dessert of warm ancho chili chocolate cake for a truly gastronomical experience.

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It's been said that when it comes to steakhouses, Pappas Bros. is one of the metroplex's (as well as the state's) most cherished institutions for carnivores to pay their respects. Luscious slabs of filet mignons, rib-eyes, New York strips and porterhouses are cut in-house before being dry-aged for a minimum of 28 days. Then with a smattering of kosher salt and black pepper, these beauties are delicately seared on Montague broilers to seal in the juices before being finished off with butter for added richness. Alongside a menu featuring all the classics like shrimp cocktail, creamed spinach and potatoes cooked every which way, the restaurant boosts a whooping selection of over 3,500 award-winning wines, thus assuring diners ample opportunity for imbibing at every price point.

Frisco can now lay claim to having one of the best steakhouses in the metroplex thanks to this Houston-based, family-owned operation opening up in Stonebriar Centre this past November. Carnivores here can delight in prime cuts of dry-aged meaty wonders ranging from bone-in cowboy rib-eyes and New York strips to filets topped with herb garlic butter and jumbo lump crab meat. Even more legendary than Perry's top-notch slabs of beef is its monster-sized pork chop. This seven-finger high chop is cured, roasted, smoked, caramelized and slathered in herb butter before being carved table-side. Be sure to stop by for lunch on Fridays when you can score a smaller version of Perry's signature chop for only $12.95.

Chef Kenny Bowers' namesake restaurant proves that you don't have to break the bank to satiate yourself with a supremely grilled hunk of mouthwatering beef. For under $35, you can devour juicy rib-eyes topped with garlicky mushrooms, filet mignons with Roquefort-bacon walnut butter and NY strips loaded with sautéed onions, mushrooms and cheddar cheese. Speaking of beef, the tenderloin crostini app, drizzled with a demi-glace and bearnaise sauce, is nothing short of phenomenal. And it's not just meat that draws in the crowds at this trendy hot spot, the wood-grilled seafood is also sublime. Don't skip on carbs here, the adult mac-n-cheese with smoked gouda and white truffle oil is too glorious to miss.

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