These Back Bay standouts are some of your best bets for a perfect steak.
Grill 23 & Bar
It doesn’t get much better than the enormous juicy cuts served up at Grill 23’s swanky space. This classic steakhouse remains a mainstay in Boston since opening here more than three decades ago. Today, its lavish a la carte menu includes decadent offerings such as the Grand Seafood Sampler, Imperial Golden Osetra Caviar and a Grade A Wagyu striploin. Other standout favorites include the 100-day aged prime ribeye complemented with an add-on of Hudson Valley foie gras, American Kobe cap steak topped with truffle butter and the 14-ounce dry aged prime New York strip with a side of lobster mac and cheese.
161 Berkeley Street, Boston; Website
Abe & Louie’s
This Back Bay staple remains a standout in Boston for its prime porterhouse for two, bone-in ribeyes, aged sirloins and wood-fired Delmonicos. We recommend creating your own seafood tower filling it with everything from fresh oysters, clams, shrimp and lobster to clams casino, oysters Rockefeller and crab-stuffed mushrooms. When it comes to steaks, the chefs here will prepare your favorite cuts to your request, which can be coated with loosely cracked peppercorns or topped with au poivre, aged Vermont cheddar, blue cheese, portobello demi-glaze, demi-glaze, chimichurri, hollandaise or béarnaise sauce.
793 Boylston Street, Boston; Website
STRIP by Strega
Over in the North End, Strega first made a name for itself as one of the top spots for Italian fare. When they decided to expand the brand to a steakhouse at the Park Plaza Hotel four years ago, we were thrilled. STRIP remains one of our favorites for its stylish dining room, lavish raw bar selections and Italian-inspired dishes like veal Wagyu meatballs, octopus carpaccio and lobster gnocchi. Be sure to save room for what you came here for – their prime cuts of beef (think long bone Delmonico, 24-ounce porterhouse, dry aged ribeyes and sirloins) topped with house truffle butter. Doesn’t get much better than this.
64 Arlington Street, Boston; Website