Below is a list of the top and leading Steakhouses in San Francisco. To help you find the best Steakhouses located near you in San Francisco, we put together our own list based on this rating points list.
San Francisco’s Best Steakhouses:
The top rated Steakhouses in San Francisco are:
- House of Prime Rib – provides a well-dappled Prime Rib in the English tradition
- Harris’ Restaurant – The San Francisco Steakhouse – has been serving the best midwestern beef available on the West Coast
- Mastro’s Steakhouse – is an assemblage of complex, classic steakhouses and sumptuous fish houses
- Roka Akor – San Francisco – offers an attractive environment with its timeless design
- Niku Steakhouse – is a meat-concentrated restaurant
House of Prime Rib
House of Prime Rib provides a well-dappled Prime Rib in the English tradition. Their Prime Rib is sliced at your table, to your details, from their special stainless steel carts. They serve only the finest beef available, the top 2% of all beef marketed. Their luscious and tasty Prime Rib is made from the best quality corn-fed beef available.
The Cocktail Lounge is an outstanding spot to commence your food at the House of Prime Rib, but it is also an excellent meeting place for friends. Its decor is traditional, in the English Style. Their dining rooms have a warm and cozy atmosphere that is enhanced by the fireplaces in the restaurant.
Menu, Wines, Cocktails
“Love this place, was so sad when it closed for Covid but decided to get it to go! It was 95 percent of the food experience you get when you dine in. They wrap everything individually, bread salad sides steak dressings butter, it was a feast. Highly recommend getting it to go and supporting them during these times” – Matthew A.
Harris’ Restaurant – The San Francisco Steakhouse
Harris’ Restaurant – The San Francisco Steakhouse has been serving the best midwestern beef available on the West Coast. Executive Chef Michael Buhagiar has established their award-winning menu, which offers a wide choice of aged beef including their signature dry-aged Porterhouse and Harris’ bone-in New York steaks. Their steaks are prepared by their in-house butcher and grilled to perfection.
Harris’ also offers a diversity of appetizers, salads, and soup to start your meal in addition to Maine Lobster, Lamb Chops, Salmon, and Chicken entrees. Harris’ Restaurant has become a domestic name in the Bay Area. Their commitment to the classic traditions of an elegant atmosphere, exceptional service, and extraordinary cuisine has made them The San Francisco Steakhouse.
Menu, Wines, Reservations, Bar & Piano Lounge, Private Dining
“Excellent spot that plays a little with the options while still honoring classics and not getting overly trendy in its rendering of various meat dishes. Tried the filet mignon and lamb chops (w mint simple syrup). No regrets and would go again!” – Kim J.
Mastro’s Steakhouse is an assemblage of complex, classic steakhouses and sumptuous fish houses. Mastro’s Restaurants intend to create the finest experience for their visitors by blending the highest quality steaks and seafood, with exceptional service in a cosmopolitan and entertaining atmosphere. Offering a positive, safe, and sympathetic work environment in which hospitality-minded employees are developed, trained, and rewarded. Fostering lasting relationships with vendors, business associates, and communities where they do business.
Menu, Gift Cards, Private Dining
“This is my wife’s favorite restaurant. The service is an outstanding, fun atmosphere, great music. Be ready for an “eclectic” crowd. But that’s kind of fun. The steak rubs are just next level. Done flawlessly. It’s expensive but it’s so worth it it’s not even funny.” – Andy P.
Roka Akor – San Francisco
Roka Akor – San Francisco is contemporary in method, Japanese in spirit, and countenance a contemporary, chef-driven menu with dishes meant to be shared. Menu highlights include elegant cuts of prime steak, rare Wagyu from various regions of Japan, grilled seafood, and sushi. Roka’s signature robata grill generates an experience you won’t locate in any other steakhouse. Their cuisine is supplemented by mark cocktails, wine, sake, and an extensive and award-winning list of fine whiskies.
Roka Akor San Francisco offers an attractive environment with its timeless design featuring earthy, natural elements in a contemporary yet comfortable setting. Their thoughtful dining space provides the right backdrop for any occasion. Their large, energetic dining room offers a plain sight of their signature robata grill, private counter seating allows guests to interact with the chefs.
Menu, Takeout, Catering, Happenings, Gift Cards
“Got the omakase here, 3-hour meal with lots of goodies. It’s five courses but each course has a bunch of dishes so it’s more like a 10-12 course meal. The sashimi was super fresh and the dishes were a good mix of fusion, e.g. Alaskan crab legs with miso butter. The dessert platter was my favorite, where we got a bunch of different desserts to share and try. All in all you get a lot of food for the $128 price.” – Eric F.
Niku Steakhouse is a meat-concentrated restaurant, highlighting an in-house dry-aging program, unique cuts of desirable Japanese A5 wagyu, and an emphasis on wood-fired cooking. At Niku, there is a genuine marriage of American and Japanese sensibilities. Falcon’s cooking is motivated by the terroir of Northern California, which finds its way onto the menu through foraged ingredients and products from local farmers, met with the highest quality domestic and A5 Japanese wagyu.
His subtle approach to local ingredients is apparent in the seasonally-changing small plates and side dishes, which go beyond typical steakhouse offerings to include items like chawanmushi, maitake mushrooms confit in wagyu fat, and crispy pig ears.
Menu, Beverages, Bottke Shop
“From the moment you step in that place the waiters give you a good feeling. Very warm hosts, it is a lovely place to enjoy with friends and colleagues or with your date. yummy cuisine, specialist chef, honest pay, and generous service. Warmly recommended.” – Dean C.