The Chef Amazing Charts · November 2026
The Steakhouse 50
The 50 best steakhouses in the world for the one big night: the ox chop at El Capricho, Don Julio's rib eye in Buenos Aires, txuleta in the Basque hills, bistecca in Florence, the porterhouse at Peter Luger, Keens' mutton chop, Hawksmoor in London and Kobe beef in Ginza. At each: the cut to order, the side people talk about, how to get a table, and a Book button.
The top ten
1A photo like it
La Cúpula de El Capricho
Order: The chuleta de buey: a bone-in rib of mature ox from old Spanish breeds (Rubia Gallega, Sayaguesa, Retinta)
Getting a table: Book well ahead and make it lunch: it's a drive from León.
2A photo like it
Margaret
Order: The Coppertree Farms Friesian fillet with red curry butter, or the David Blackmore wagyu sirloin with chimichurri
Getting a table: Book weeks ahead.
3A photo like it
4
Don Julio
Order: The ojo de bife (rib eye), with mollejas (sweetbreads) to start
The side: Provoleta, the grilled provolone
Getting a table: Fills days ahead Thursday to Sunday; book early.
5A photo like it
6A photo like it
7A photo like it
8A photo like it
9A photo like it
10
Burnt Ends
Order: Whatever beef is on the wood ovens tonight; the counter is the seat
Getting a table: Book the counter well ahead.
11 to 25
12A photo like it
13A photo like it
Asador Bastian
Order: The txuleton: well-marbled, bone-in cuts roasted over coals and sold by the pound
The side: The bone marrow potato purée
16A photo like it
Cote
Order: The Butcher's Feast: four cuts grilled at your table
The side: The egg soufflé and the two stews
17
Peter Luger
Order: The porterhouse for two, sliced and sizzling
The side: Creamed spinach and the sliced tomatoes
18A photo like it
Keens
Order: The mutton chop: a 26-ounce saddle chop of lamb, charred outside and rosy in
The side: Creamed spinach and hash browns
19A photo like it
Fogón Asado
Order: The asado tasting menu at the grill counter, with the matrimonio (blood sausage and chorizo)
20
Trattoria Sostanza
Order: The bistecca alla fiorentina
The side: The butter chicken (petto di pollo al burro)
26 to 50
29A photo like it
Bern's Steak House
Order: A steak cut to order from beef aged in house
The side: Dessert upstairs, after a look at the wine cellar
30A photo like it
St. Elmo Steak House
Order: The shrimp cocktail with its fiery horseradish sauce, then a steak
34A photo like it
The Devonshire
Order: Steak from the grill upstairs, and a Guinness in the pub downstairs
36A photo like it
La Cabrera
Order: Bife de chorizo, mollejas and chorizo criollo
The side: The parade of little side dishes and sauces that comes with every cut
40A photo like it
Au Boeuf Couronné
Order: Dry-aged entrecôte with pepper sauce and puffed potatoes
The side: The pommes soufflées (puffed potatoes)
49A photo like it
Steakhouse No. 316
Order: The cowboy rib eye with bone-marrow butter
The side: Lobster mac and cheese
How Chef picks
Steakhouses worth building a night (or a trip) around, ranked by the steak itself (the beef, the aging, the fire), the room, and whether the people who eat the most steak still go back. Chef starts from our own stories and city guides, then reads this year's lists and critics: the World's 101 Best Steak Restaurants 2026, its 2025 North America list, MICHELIN, Time Out, OpenTable's Top 100 for 2026 and Marrow's Best Steakhouses of America. We name a cut or a side only when a source or our guide does, and every pick's sources are on its page. Checked November 2026; a new chart every month.
More to eat
Photos from Wikimedia Commons, credited on each place's page; "a photo like it" is the same kind of steak, not from that place. Chef Amazing is not paid by any place on this chart.
Chef Amazing remembers every place you ate, keeps the lists friends send you, and helps you cook it at home.