5 Best Steakhouses Right Now

BY Linnea Covington

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As we prepare for June’s RARE steak festival, it’s got us thinking about where to get a beautiful cut of meat right now. These five places are on the top of the list for many reasons, including the way meat is sourced, unique offerings, and overall quality of the food and service. 

What’s your favorite place to get a good steak? And, what cut of beef do you prefer?

Urban Farmer

Last year the downtown restaurant garnered third place in the judges’ choice creative dish category. While we love what chef Ryan Rau can do with food, it’s the classic steaks on the menu making us drool right now. A really good way to experience what Urban Farmer does comes through in the New York steak tasting. The plate features three five-ounce iterations of beef-grass-fed, grain-finished, and dry-aged. No matter the type, all the beef here gets thoughtfully sourced, using purveyors such as Bootheel 7 Ranch and 7x Ranch. Share the $99 order with a friend, and taste the difference. 1659 Wazee St., Denver, urbanfarmersteakhouse.com

A5 Steakhouse

wood table set with food and drinks on it
Steak maybe the show piece at A5, but all the food is worth trying. | Photo by Culinary Creative

Since opening in 2021, chef Max MacKissock’s LoDo steakhouse has wowed with excellent service, on point dishes, and perfectly cooked steaks. After all, the name is a nod to the highest grade of beef, A5 wagyu. The restaurant specializes in sourcing American wagyu and beef from ranches that possess a minimal carbon footprint and push for a sustainable and ethical model of farming. For example, ​​Strube Ranch, Blackhawk Farms, and locally, Buckner Family Farms. Plus, diners can try some cuts not always seen on a menu, such as bavette and Denver. Get a sauce on the side to heighten the experience, favorites include nuoc cham hollandaise, the 28-ingredient house steak sauce, and chef Max style with alliums and roasted bone marrow. 1600 15th St., Denver, a5denver.com 

Monarch Chophouse

You absolutely should take the trip to Blackhawk to dine at this casino, especially when it comes to steak. Choices range from two types of bison steaks, a 36-ounce tomahawk, and a New York strip aged for 48 days. Each steak comes with demi-glace stewed mushrooms and beef chicharrón, and diners can add on classic toppings such as horseradish mousse, au poivre, and bearnaise. Splurge on the A5 wagyu, sent in from Kumamoto Japan. Or, for dinner and a show, order steak Diane, which is prepared table side. Finally, have the sommelier pair the meal with one of the many wines, a list boasting over 330 labels. 488 Main St., Black Hawk, monarchblackhawk.com

EDGE Restaurant & Bar

t-bone steak on black plate with basil on top
Sink your teeth into a juicy steak this week. | Photo by Edge Restaurant & Bar

Given it won second place in the people’s choice, best traditional dishes in 2023, it’s no wonder the restaurant in Denver’s Four Seasons Hotel continues to wow. The list of steaks proves long, with around 10 options. The A5 wagyu hot stone makes a splash, both in flavor and presentation. Choose between three and six ounces, then gently sear the marbled meat on a sizzling stone. Each order comes with black garlic shoyu, wafu steak sauce and A5 tallow béarnaise to enhance the experience. Add on a side of miso-glazed Brussels sprouts or harissa-spiced carrots, and call it an elegant night of dining indeed. Inside Four Seasons Hotel Denver, 1111 14th St., Denver, edgerestaurantdenver.com

Guard & Grace

Troy Guard’s downtown restaurant constantly churns out a solid steak program, and has since opening in 2014. It’s classic in a lot of ways, the meat menu consists of popular cuts such as ribeye, New York and filet mignon. But unlike the steakhouses of yore, Guard & Grace offers wagyu and grass-fed beef as well. Try all three with a filet flight. Then top the plate with blue cheese butter, crab Oscar, brandy-peppercorn sauce, and even a whole lobster tail. On the side, choose from four types of potatoes, black truffle macaroni and cheese, and forged mushrooms in sherry. If you’re still hungry after that, the warm triple-chocolate cookies cap off the meal wonderfully.  1801 California St., Denver, guardandgrace.com

ABOUT THE AUTHOR

Linnea Covington

Linnea Covington is the managing editor of DiningOut. She comes to us with a long background in food, restaurant and drinks journalism. Over the last two decades she’s written for tons of publications including Denver Post, Washington Post, Forbes Travel Guide, 5280 Magazine, New York Magazine, New York Times, Time Out New York and more.

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