Best Chicago Steakhouses for Celebrating National Beef Month

When is National Beef Month?


Technically, National Beef Month is celebrated throughout May; in reality, in Chicago, EVERY month is a celebration of beef.


Since the days of the Union Stockyards, Chicago has been known as a meat and potatoes town, and that meat is usually beef. Given our carnivorous tradition, Chicago has become home to some of the finest steakhouses in the world. If you’re visiting Chicago, the likelihood is high that you will have steak on the brain.


Here are seven of the best Chicago steakhouses for celebrating National Beef Month.


Chicago Firehouse Restaurant. What better place to enjoy a great Chicago tradition than in a great old Chicago firehouse? Built in the early twentieth century, well after the Great Fire that burned much of the town down, the Chicago Firehouse Restaurant serves up traditional favorites like a 10 oz. Delmonico or a 20 oz. bone-in dry-aged ribeye.


Final Cut. Chicago’s love of steak goes way beyond the city limits. In Joliet, Final Cut in the Hollywood Casino continues the steak-loving Chicago tradition with USDA aged Midwestern beef – prime rib, Wagyu sirloin, and many more – caramelized under infrared broilers, brushed with butter (because richer is better, right?) and served with roasted baby pepper.


Boeufhaus. The name says it all: Boeufhaus is all about the beef.  French- and German-inspired, Boeufhause serves grass-fed, grain finished beef, including beauties like the 55-day dry-aged ribeye, and the fabulous 14 oz. New York Strip. Offering a “balanced” menu, Boeufhaus also presents inventive vegetable sides like the warm Nicoise salad and leek knopfle (a “melted” leek with mustard, fantastic).


The Grillroom Chophouse & Winebar.  Few beverages pair so well with steak as a beautiful cabernet, and The Grillroom Chophouse & Winebar has a cellar that houses the right sip for every steak on the menu. For your entrée, a 10 oz. marinated flat iron steak or a lush, perfectly prepared 12 oz. double cut filet mignon.


Ditka’s. Da Coach is forever and indelibly associated with Chicago, just as Chicago is forever and indelibly associated with steak. As you might suspect, you can get a lot of steak at Ditka’s. Serving Linz Heritage Angus Steaks, Ditka’s lays out a selection including Kick Out Paddle Steak (that’s a bone-in rib eye) and a Half-Back Filet Mignon (center cut). The portions here are big, just like the place’s namesake.


EJ’s Place. Classic and laid-back, EJ’s Place in Skokie serves USDA prime aged steak exclusively, so you know whatever you order will be the best. You can get a “small” New York Strip for just a few dollars less than the regular sized New York Strip (a better deal; go for that), and there’s a lot more to choose from including filet, t-bone and ribeye.


Eddie Merlot’s.  Lincolnshire’s Eddie Merlot’s is proof that suburban places can carry the prime aged beef that made nearby Chicago famous. There are some special items, like the Chateaubriand for two, served tableside, and the Tarpoly Wagyu from Australia can be had as a filet, bone-in New York strip or ribeye.  There are also locations in Warrenville and Burr Ridge; for you see, in the Chicago area, steak is everywhere…and everything.

Go to Top
Go to Top