Fort Worth’s 15 Best Steakhouses

Cowtown has no shortage of great steakhouses. That’s no surprise, since the city has been a hub for cattlemen and prime beef from the very beginning. Perhaps you’re just passing through and looking for a taste of local flavor, or a native in search of a top notch local experience. Here’s where to find the best steaks in Fort Worth.

Toro Toro by Chef Richard Sandoval

This international restaurateur is sought out for his meat-centric, pan Latin menu. With over 50 restaurants on four continents, Chef Richard Sandoval has earned his reputation. The cinematic space, is filled with live fire grilling, soaring ceilings, and private tequila lockers.

We suggest ― The Tomahawk Ribeye served with bone marrow butter is best shared with a table full of friends. Add an order of Colorado lamb chops and Spanish octopus for a real feast.

B&B Butchers

Houston-based B&B is one of owner Ben Berg’s top notch steakhouses. It’s also one of the very few restaurants in the state of Texas that is certified importer of authentic Kobe beef. Situated at the heart of Fort Worth’s Clearfork shopping district, this is white table cloth dining with attentive servers.

We suggest ― Once you’ve noshed on Chef Tommy’s bacon and a Crab Louie salad, sink your teeth into a four ounce cut of Kobe beef served with butcher’s butter.

Lonesome Dove Western Bistro

Chef Tim Love’s first restaurant is still going strong in the Stockyards after 25 years. The rustic ambience and menu is filled with wild game ― from rabbit to rattlesnake, and wild boar to kangaroo. It’s an adventure not to be missed.

We suggest ― The roasted garlic stuffed beef tenderloin never fails. It’s served atop Western plaid hash with a asparagus.

Bricks & Horses

Signature dining at Bowie House Auberge Resort is a Western wonder. Whatever your pleasure, Bricks & Horses has your preferred cut, from a bone-in Wagyu strip to a six-ounce Cowgirl or a 12-ouce Cowboy filet mignon.

We suggest ― The Pepper Crusted Steak Diane is a showstopper. The decadent filet of Wagyu ribeye is dressed with wild mushrooms sautéed in a creamy cognac sauce.

Captial Grille

With dry aged steaks, seafood and world class wine list, Capital Grille in downtown Fort Worth has proven a consistent destination. Nibble a shellfish tower, and sip the signature martini ― The Doli has been a house favorite since 1991 with its Dole pineapple infused vodka.

We suggest ― The Kona-Crusted Dry Aged New York Strip remains a perennial favorite. Bold Flavor comes from its Hawaiian Kona coffee rub served in shallot butter.

Bonnell’s Fine Texas Cuisine

Chef Jon Bonnell opened his namesake restaurant in 2001. The award winning result remains a Fort Worth classic. Bonnell is known for his knowledge of wild game, as well as his generosity ― happily sharing recipes upon request, while other chefs keep them very close to the vest.

We suggest ― After an order of his famous Oysters Texasfeller, or Elk Tacos, dive into a Pepper-Crusted Buffalo tenderloin served with truffled potato pavé and Bonnell’s signature whiskey cream sauce.

Grace

Restaurateur Adam Jones and Chef Blaine Staniford have proven to be an unbeatable team. Their first restaurant, Grace, is a sleek, urban oasis with some stellar steaks. The duo also has Little Red Wasp and 61 Osteria, both in downtown.

We suggest ― The Niman Ranch prime strip is worth the trip. And, you can dress it up any way you’d like, with your choice of sauces or additions like a Tristan Island lobster tail, or truffle butter.

Ruth’s Chris

Nearby, Ruth’s Chris classic steakhouse vibe with dark woods and wine wall. I know it’s a national chain, but their attention to detail has customers coming back time and again. Steaks are perfectly cooked with a well-seasoned crust.

We suggest ― The 26 ounce bone-in Cowboy ribeye is well marbled, juicy and tender. Side dishes include the lobster mac & cheese, and a classic wedge salad.

Wicked Butcher

Likewise, the signature dining at Fort Worth’s Sinclair Hotel, includes Wicked Butcher in the basement and the new Japanese destination Nikuya on the rooftop. The modern steakhouse is famous for its dry aging. A glass window in the hallway let’s you take a peek at the process.

We suggest ― Once you have appetized with a bit of shellfish from the raw bar, it’s time fort he main course. Try the fork-tender, A5 Wagyu for a real treat.

The Mont

The new Mid-Mod styled destination spot on Fort  Worth’s far westside is good at many things. But, don’t sleep on the stellar steaks here. They source Irodori Wagyu from Creekstone Farms. It’s one of the best new restaurants in town for good reason.

We suggest ― The 16 ounce New York strip is perfection dressed in brown butter crab sauce.

Silver Fox

This classic steakhouse opened on University Drive in 2002. There is a second location in Richardson. Silver Fox serves USDA Prime steaks and has an extensive wine list. Plus, its famous wedge salad, and a few crazy-good steakhouse burgers.

We suggest ― A filet mignon served Oscar style with generous blue crab, fresh asparagus, and rich scallion hollandaise.

Reata

Located in downtown at the base of The Tower, Reata is about as Fort Worth as steak gets. Filled with rustic ranch ambience and Western motifs, it’s a place to wear your boots and Stetson to supper.

We suggest ― Share some tenderloin tamales so you can say you’ve been here. The 20-ounce bone-in ribeye is filled with flavor, topped with herbed cook’s butter, or cognac butter.

Don Artemio

This is where you’ll find a truly Mexican meal, not Tex-Mex, it’s Mex-Mex. They dry age the steaks for 29 days, in-house too. With signature fried cactus and ceviche for appetizers. Don’t forget to save room for dessert.

We suggest ― Share a prime tomahawk steak (choose from 32, 42 or 48-ounces) with the table. It comes with two side dishes like heirloom blue corn tortillas, or camembert flavored potato puree.

Bob’s Steak & Chop House

On the ground floor of The Omni Hotel, Bob’s is a reliable steakhouse in downtown. With meats sourced from Chicago-based Stockyards Meat Packing Company, you’ll find your favorite cut. To let the prime flavor shine, they only season with kosher salt and black pepper.

We suggest ― You can’t go wrong with a nine, 12, or 16-ounce filet. They are beautifully marbled for extra tenderness. It is served with a glazed carrot and your choice of baked, smashed or skillet fried potatoes.

The Chumley House

This British styled eatery is sumptuous inside. The steak selection includes an Akaushi New York strip and a 16 ounce veal chop. Sides are unexpected, including and Indian Saag Paneer and tallow popovers, just to name a few.

We suggest ― First timers and regulars must try the house dish ― pastry wrapped Beef Wellington. You just can’t find this many places. The tenderloin is prepared with duxelles mushrooms and Tasso ham, seasoned au poivre.

That should get you started on your tour of Fort Worth’s best steakhouses.