The steakhouse choice of FiDi worker bees, 5A5 delivers on the steak front. There's a Japanese bent here, in that the name originates from the five senses and A5 grade Japanese Wagyu. Read more.
Alexander's dry ages its Omaha prime beef for 28 days. If you really want to go all out, you can sit at the $300-per-head chef's table or the $248 "study of beef" dinner for seven very meaty courses. Read more.
The Daniel Patterson Group (Coi, Aster) redid this historic steakhouse, while still retaining an old-school vibe. Steaks are now grass-fed, making it an even more deeply-embedded SF establishment. Read more.
The view is the top draw here and the steaks and seafood are a close second. Sister restaurant next door Waterbar is seafood-focused, overflowing onto Epic's menu, with lots of surf and turf options. Read more.
Head here starving, as waiters roam the room with unlimited amounts of skewered meats. It's hard to resist endless amounts of steak, pork belly, lamb, chicken sausage, and more. Read more.
Chefs roam the dining room with 18 varieties of meat for you to choose from. At $60 a person, it's an unlimited experience that stops only when you signal the servers to stop the onslaught. Read more.
Travel back to a time when tuna tartare served in a martini glass was the dish du jour. The steaks are corn-fed and sourced from the Midwest, dry-aged for three weeks and mesquite-fire grilled. Read more.
This classic is a trip back in time to when plating with tweezers was not yet a thing. The name says it all — it serves one thing and one thing only, and it does that roast beef very, very well. Read more.
Izzy's, open since 1987 in the Marina, proudly serves aged corn-fed American beef, and at very affordable prices. Many steaks ring in under $30, and that includes two sides of your choosing. Read more.
Restaurateur Adriano Paganini (Beretta, Super Duper Burger) puts his spin on the Argentinian steakhouse, offering top-notch fare at fair prices, in a very sexy, boisterous room. Read more.
From the owners of The Stinking Rose, Osso specializes in bone-in, dry-aged steaks of all sorts, from a filet mignon to a super-size porterhouse in a sprawling 200-seat, deco-inspired space. Read more.
Open since 1849, Tadich Grill is a San Francisco tradition, complete with a wood-fired grill that outputs satisfyingly charred steaks. Read more.
