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Chophouse New Orleans322 Magazine St., New Orleans, LA 70130
Chophouse is one of New Orleans' most prestigious steakhouses for many reasons. It serves only USDA grade prime for every cut of beef, and that includes filet. The steaks are aged a minimum of four weeks for extra flavor and cut to the exact weights shown on the menu. New York strip and Porterhouse cuts are trimmed of fat and the Porterhouse is authentic with both filet and strip sides.
Dickie Brennan's Steakhouse716 Iberville Street, New Orleans, LA 70130
With a restaurant legacy dating back to the 1950s in Louisiana, the Brennan family is known for its steaks. They grill the chops, sear the strips, oven-roast prime rib and broil the filets. The same level of attention, of course, extends to service. In Dickie Brennan's own words, "We're not here for today, we're here for 50 years down the road."
In a city dominated by Cajun- and Creole-inspired restaurants, La Boca stands out for multiple reasons. It's an Argentine-focused destination fueled, of course, by some of the finest cuts of beef throughout the country.
Louisiana-born chef Michael Frederic has spent his entire culinary career in his home state. A passionate farmer with a 23-acre farm in Carriere, Miss., Frederic raises cattle, pygmy goats, chickens, rabbits, hogs and quail as well as grows organic vegetables and herbs. Diners will find, of course, many of these products on the menu at his namesake restaurant.
Fleming's Prime Steakhouse & Wine Bar
So many aspects of Fleming's Prime Steakhouse set it apart from its competitors. One of its standouts--and a big draw for most diners--is its ample wine program, which includes an award-winning list of 100 wines by the glass. It's also incredibly approachable and diverse, and hand-selected by the restaurant's wine director.
Beef Connection Steakhouse
High-quality, grain-fed beef highlights the menus at Beef Connection, one of the most popular restaurants in Gretna, La. Long-standing and family owned, it skillfully merges classic steakhouse fare with traditional New Orleans-style cuisine.
Morton's The Steakhouse
Most modern steakhouses owe their existence to Morton's, which aptly blends classic steak cuts with contemporary accents in its many offshoots. Guests enjoy such popular features as USDA prime aged ribeye and bone-in veal chops, succulent fish and fresh seafood. This location is close to the famed French Quarter.
Considered one of New Orleans' true gems, the Rib Room has delighted locals and visitors alike for more than 50 remarkable years. That includes visits from the likes of such luminaries as Luciano Pavarotti, Muhammad Ali, The Rolling Stones, Jane Fonda, Robert Redford, Charlton Heston, Louis Armstrong, Richard Nixon, Paul Newman and Harry Connick, Jr.
Boasting premium seasonal ingredients and beef from premier sources from across the country, Doris Metropolitan originated in Israel in 2003. The owners opened a second location in San Jose, Costa Rica, then a third in New Orleans in 2013.
This is what you call a New Orleans steakhouse. While you'll find classic steakhouse fare on Desi Vega's menu such as Porterhouse for two, New York strip and a petite filet, there's so much color to be found here as far as local flair.
Steak Knife Restaurant & Bar
Seafood and prime steaks get equal play at this revered New Orleans institution, which has been around since 1971. Steak Knife Restaurant & Bar had to close briefly in 2005 when it was affected by Hurricane Katrina. During that time it operated from a temporary location, so fans could get their fill of signature dishes such as the seafood gumbo, flash-fried oysters and prime New York strip.
The generously portioned, share-able appetizers are a great way to kick off a good meal at Besh Steak, the festive steakhouse at Harrah’s New Orleans. Think stuffed jumbo lump crab "shells," crispy fried Louisiana oysters and house-made Gult shrimp étouffée.
Ruth’s Chris Steak House4 locations in New Orleans
Ruth's Chris Steak House boasts chains all over the country and it's known best for USDA prime steaks--from a filet to Porterhouse for two prepared tableside--cooked at 500 degrees. Specialty entrees include Caribbean lobster tail, chicken breast stuffed with garlic herb cheese, and lamb chops served with fresh mint.
Mr. John's Steakhouse
Mr. John's Steakhouse owners Desi Vega, Rodney Salvaggio and Paul Varisco boast a combined experience of 50 years in the restaurant biz. Just some of the places where they've worked include iconic New Orleans' eater Commanders' Palace and Emeril Lagasse.
Crescent City Steaks
This New Orleans institution gets credit for inventing the "New Orleans style of cooking steaks" by grilling them in butter. It's been done that way since 1934 at Crescent City Steaks--which also boasts only USDA prime beef from Chicago.