This Vinings steakhouse is upscale yet unpretentious. Choose from filet mignon, New York strip, and steak Delmonico and pair a steak with the ultra-creamy pimento macaroni and cheese with smoked bacon. Reservations highly encouraged.

James Beard award-winning chef Linton Hopkins (Holeman & Finch) opened C. Ellet’s Steakhouse at the Battery Atlanta in 2017. The Southern-American steakhouse takes its inspiration from New Orleans and serves a mix of surf and turf, including oysters and other raw bar favorites. As for steak, there’s everything from a bone-in, 35 day, dry-aged Kansas City strip weighing in at 20 ounces to smaller cuts such as an eight-ounce flat iron. Steaks can be served Oscar-style (lump blue crab with Hollandaise), surf and turf with lobster, or au Poivre. Check out the prime rib dinner specials, too.

Heralded for offering similar grill and salad bar choices as Brazilian steakhouse chain Fogo de Chão, but in a much more casual environment with an affordable price tag, Rio serves a traditional Brazilian buffet and churrasco (grilled meats), along with street foods, drinks, and desserts. Diners looking for a bit of variety in their steak-laden meal at Rio should opt for the buffet-grill combo. Order a maracujá (passion fruit drink) or a caipirinha to wash it all down.

Backed by the team behind Okiboru Tsukemen and Ramen and chef Sean Park of sushi restaurant NoriFish, Prefecture Japanese Steakhouse offers a tasting menu featuring cuts of wagyu beef prepared in a variety of ways. Think course after course of Zabuton chuck center with Fuji apple ponzu, garlic oil, crispy shallots, and chives, New York strip aburi with caviar and chips, and a truffle wagyu slider for $175 per person. Prefecture also features a la carte dishes of wagyu beef, pork belly, and fresh fish flown in from ports around the world, as well as sushi and sashimi. Reservations highly encouraged.

After a fire prompted the temporarily closure of the restaurant for months in 2022, the steakhouse at Chops is back open for business where people can still expect platters of generous porterhouses and juicy filets of Kobe wagyu beef on the menu. Garnish that steak with accompaniments like foie gras, truffle butter, or Bearnaise sauce. Be sure to order a martini. Reservations required. 

Liechtenstein native Peter Kaiser knows knows steak and has spent over 30 years working at some of Atlanta’s best restaurants. At his eponymous restaurant in Sandy Springs, people can dine on everything from juicy ribeyes, barrel-cut filets, and a dry-aged porterhouse feast for two along with seafood like Maine lobster cocktail and shellfish towers. Reservations highly encouraged.

Bone’s has been serving the city the steak dinners and martinis since 1979 in a dining room that hasn’t changed much in nearly 45 years. All of this old school charm comes with a pretty hefty price tag, a no cell phone use policy in the dining room, and a dress code. Reservations required.

This high-end steakhouse in north Buckhead serves everything from oysters Rockefeller, crab cakes, and classic shrimp cocktail to New York strip, ribeye, and porterhouse steak dinners. Reservations highly encouraged. Upscale casual dress code.

Atlanta chef Kevin Rathbun and his namesake steakhouse located on the Eastside Beltline trail in the Old Fourth Ward is one of the city’s chicest restaurants for steak, seafood, and wine. Set in a converted warehouse with a Beltline-facing patio, Kevin Rathbun Steak offers a variety of generous cuts of steak, alongside classic sides such as a wedge salad and accompaniments like lobster tail, seared foie gras, and Hollandaise sauce. Rathbun also owns nearby Italian steakhouse KR Steak Bar. Reservations required.

Little Alley is a classic steakhouse with a serious whiskey collection on Canton Street in historic downtown Roswell. The restaurant serves both wet and dry-aged steaks and prime cuts of beef, along with a menu of oysters and other chilled seafood. Little Alley also has a location in Buckhead at the One Alliance Center on Lenox Road. Reservations highly encouraged for both locations.

After more 30 years, Highland Tap — aka “steak basement” or “steak cellar” — in Virginia-Highland still serves up ribeyes, center cut filets, and New York strips that won’t break the bank or require dressing up. Located below street level on North Highland, the restaurant offers old school steaks and sides, along with generously poured martinis, while bands like Night Ranger, Fleetwood Mac, and Run DMC play over the sound system. Reservations highly encouraged.

Arnette’s Chop Shop in the city of Brookhaven offers a variety of steaks and meat cuts, including a 14-ounce bone-in filet and a 36-ounce porterhouse. Dry-aged meat options, such as a 40-ounce old world tomahawk, are also available, along with a burger and prime rib sandwich. The dining room is situated on the main level of the restaurant with a chef’s table, bar, and raw bar. Additional seating is available upstairs at the indoor and outdoor bars and on the patio. Reservations highly encouraged.

A recent addition to the Roswell restaurant scene, Bask is likely the suburban city’s swankiest steakhouse. Owned by the team behind From the Earth Brewing Company in the same complex, start a meal off at Bask with appetizers of tempura-fried lobster tail or shrimp cocktail, before digging in to platters of New York or wagyu strip steak or a steak dinner for two. Add accompaniments to your steak dinner, including lump crab Oscar and sauteed mushrooms with sauce choices like bearnaise or sherry gastrique. Reservations highly encouraged.

This Alpharetta restaurant serves everything from smoked fish dip and beef tartare to lobster pasta and prime rib on the menu. Start off a meal at Lapeer with fresh oysters, the wedge salad, or salt and pepper calamari, before diving into a juicy center cut filet or a shareable 24-ounce porterhouse platter paired with whipped potatoes drizzled in steak jus and roasted broccolini. Reservations highly encouraged.

Located at Avalon in Alpharetta, Oak is a mixture of an old and new school steakhouse, featuring beef sourced mostly from local or Georgia-based farms. Expect classic cuts like the filet mignon or New York strip to generous bone-in rib-eyes and tomahawks. Steaks can also be order with accompaniments such as Oscar-style or with lobster. Reservations highly encouraged.