The newcomer to the scene offers a wide ranging Brazilian-focused menu, but steaks get love here too. Try the tender Bavette sirloin or the lean, mean flank, served with chimi-rojo hollandaise, chimichurri, and a Oaxacan mole for dipping. All of the meat is cooked directly over wood fire, giving it that distinct flavor you can’t get any other way.
Tira de asado.
When you have one of the best butcher shops in town attached to your restaurant, a chef who trained under Emeril Lagasse, and the name of your restaurant is one of the most expensive ingredients, you know you’re in for a good meal. The inventive and upscale menu makes this a go-to place for the well-heeled in St. Louis society. The wine list is equally impressive.
Prime ribeye with horseradish crema.
If you’re out west, Annie Gunn’s is where you want to be. An award-winning wine list, seasonally fresh entrees, and some of the best meat in town make this worth the drive. The meat options change daily, but you can always assume there’ll be some great classics on there. Every once in awhile, you’ll see something really special come up, like a smoked ribeye with chipotle glaze.
Options change daily, but we're big fans of their aged 16 oz. New York Strip.
Housed in a beautiful turn-of-the-century Victorian in the heart of Kirkwood, this homey restaurant is known for their classic steakhouse dinner entrees and extensive wine list. The Kane family has been known for their tender meat since they opened the steakhouse in 1993. Eating here is a bit of a throwback, with apps like shrimp cocktail and onion rings. You’re there for the steak, though, and that never goes out of style.
When a restaurant has been around this long, you know they have to be doing something right. What Kreis’ lacks in interior design, it makes up for in cuts of perfectly prepared steak in a cozy atmosphere. There are plenty of steaks and chops on the menu, but you need their prime rib. Served with au jus and creamy horseradish, it will never let you down.
You come here for prime rib, served with au jus and creamy horseradish. You will get the king cut. You will have the meat sweats.
A meal here done right will set you back a few bucks, so we suggest making this a special occasion place (like any night you want a steak). Whether you’re looking for bone-in prime rib, a lollipop veal chop, or a 24 oz. bone-in Delmonico, they’ve got it. They also have an entire side menu of just potato variations—we recommend the hashbrowns with aged cheddar and the Lyonnaise potatoes.
They do everything well. Go big with the 24 oz. porterhouse.
Restaurant, bar, and butcher shop, the Block serves up yummy cocktails and meaty dishes, with a few things for those who aren’t meat lovers, too (but who cares about that). Their menu changes with availability, but you can rest assured knowing you’re getting some beautiful pork and beef. The best part is: it’s family friendly.
Whatever the butcher cut of the day is, obviously.
The classic steakhouse cuts from ribeye to filet mignon come together with inventive additions like batter-dipped lobster tail and maple syrup reduction at the relatively informal Twisted Tree Steakhouse. Salads tossed tableside and house-made cheesecakes round out the already comprehensive menu. Grab a prime steak cut and a side of onion rings.
8 oz. Filet Mignon (with a fried lobster tail)