The Best Steakhouses in Texas

Ensconced in the quiet historical Clarksville neighborhood, this smartly appointed space offers a genteel retreat from worldly troubles. Your table might be shy on elbow room, but posh furnishings and gracious service are sure to put you at ease. The menu features skillfully composed plates of contemporary fare boasting enticing seasonal flavors, as in an appetizer of English pea tortellini with morels and sweetbreads, or a crisp-skinned Pekin duck breast "au poivre." Alternatively, you can choose from array of elevated steakhouse offerings paired with deliciously updated sides like a creamed spinach gratin with Fresno chili and parmesan, or steak fries with horseradish aïoli.

Tucked inside the South Congress Hotel, this festive spot from Chef Michael Fojtasek of Olamaie is always hopping. The menu almost reads like a traditional steakhouse, but this place is anything but, with cooking that is inventive and heartfelt at once. Everything is shareable and seafood-focused starters are a good place to start. Tackle the pile of blue crab claws in a garlic-butter sauce so good you'll be sopping it up with bread. Meats stray from standard with selections like whiskey-brined pork chop and chicken fried steak with black pepper-dotted white gray. The sides are creative and seasonal with just a hint of nostalgia (we see you, blooming onion), but don’t overlook the sensational seasonal vegetables.

It's nestled inside the Hôtel Swexan, a tongue-in-cheek play on Swiss hospitality meets Texas, but there's no mistaking the roots of this upscale steakhouse: it's named for the legendary lady rancher, Hallie Stillwell. Ride the elevator to the seventh floor to enter this clubby den, then sip a cocktail as you peruse their extensive menu with all of the classics. Kick things off with a shrimp cocktail, caviar, or treat yourself to the bountiful seafood tower, but of course, steaks take center stage. There are many selections but their bespoke in-house HWD beef—a superb Akaushi beef from their own breeding program just north of the Red River—is the one to beat. All the while, elegant white jacketed staff keep things moving smoothly.

It may be ranch-inspired but Credence is firmly planted in Houston. Large and airy, the dining room is anchored by an open kitchen with a live fire.

Credence is Chef/owner Levi Goode’s first brick-and-mortar, and it perfectly showcases his background as a fifth-generation Texan and classically trained chef. From fresh seafood towers and smoked tuna dip to hearty, live-fire options like whole duck and ribeye, there is plenty to like on this menu. Deviled crab meat tossed in a smoky tomato butter is even better when accompanied by monkey bread to soak up every last trace. Look to the flame to guide your entree choice, with a prime dry-aged New York strip a terrific option. Brown butter Bundt cake with a dollop of chantilly cream is sized for a crowd but you won't want to share.

Even after more than two decades of service, this Houston institution is as sharp as ever. The menu is focused, offering just a limited number of appetizers and salads to keep all eyes and appetites on the prime, in-house dry-aged steaks. Seasoned and seared properly, the cuts are complemented by generous, finely tuned sides like creamed spinach with ham or oversized onion rings (ask for extra crispy). Part of the genius here is the service: Veteran waiters and friendly sommeliers are effortlessly hospitable regardless of whether you order 1947 Petrus. Altogether, with white tablecloths, glossy wood paneling, and a wine list that has few equals, this restaurant captures a kind of magic that is rarely seen these days but unquestionably appreciated.

Located in San Antonio's historic Pearl District, Isidore is a stylish spot with a midcentury modern feel complete with an open kitchen and live-fire hearth. Named for the patron saint of farmers and laborers, there is a clear focus on Texas ingredients and local traditions, even incorporating Native American elements into the bread service. The menu is large, with items intended for sharing and a section dedicated to steak. Narrowing down your snack selection isn't easy, but the popcorn chicken, crispy fried with popcorn aioli and velouté, is a good bet. Cherokee tomato in a house-made kombucha lets local ingredients shine, while the dry-aged Berkshire pork chop with a 23-spice sauce is another highlight. Texas wines are also proudly shared on the list and in an optional pairing.