The Best Steakhouses in Florida

Its beachy cottage setting in Boynton Beach might not be the first thing you'd associate with a steakhouse-style menu, but Chef James Muir's gourmet butcher shop and restaurant is exactly that. The menu spans a variety of cuts and sides with salads and starters like wagyu nigiri and empanadas to carpaccio. Prefer to leave the decisions to the chef? Opt for the multicourse meat- forward omakase, or pick and choose from the menu which includes a 16-ounce ribeye given the crosshatch treatment on a woodfire grill. The flavor doesn't disappoint, though a blue cheese crust or one of the sauces adds a flourish. To finish, nothing beats three cookies straight out of the oven in all their gooey glory served alongside a chilled crème anglaise for dipping.

A busy bar, a dining room with dark wood tables and banquette seating, and moody lighting—Daniel's looks like a page ripped from the playbook of American steakhouses. This is a place to come with a group, as the large menu of steakhouse favorites is designed for sampling and sharing. Settle in over wagyu tartare or a Floridian take on oysters Rockefeller before tucking in to one of the perfectly cooked steaks. Of course there must be sides, especially creamed spinach and corn pudding. Desserts may be sized for a crowd but it's difficult not to indulge when met with classics like key lime pie or a warm chocolate chip cookie served in a skillet with vanilla ice cream.

Calling Capa a steakhouse sells it a bit short. Set high on the 17th floor of the Four Seasons Orlando, the restaurant trades in scale and spectacle, with sweeping views and a menu that draws broadly from Spanish-inspired traditions. The offering is expansive, spanning tapas, grilled meats and desserts, with dishes like gambas heavy with garlic and paprika, sherry-braised mushrooms brightened by dried cherry, and a substantial bone-in ribeye cooked to order. In desserts like the gazpacho de melon, green apple sorbet, saffron meringue and candied celery come together in a clean, refreshing finish. Capa remains a comfortable, polished destination for a celebratory meal, best appreciated for its setting and variety.

When staring down the long, neon-lit entrance hallway that booms overhead with a subwoofer and ends with a giant mirror, rest assured that this is a serious operation. Owner Simon Kim and his team know what they're doing in this highly stylized Korean steakhouse, which almost feels like a temple to beautifully marbled and aged beef, much of it on display in a nearby room.

Just as you would find at the original location in New York City, top-quality ingredients, astutely seasoned dishes and engaging servers make for a seamless experience. First-timers should start with the butcher’s feast, a generous tasting that includes an assortment of banchan, multiple cuts of beef and two kinds of stews. Round it off with the kimchi Wagyu paella—a marvel on its own.

Wynwood’s newest tenant is making some noise in an already-bustling zip code. From the glossy wood tables to the handsome bar, everything seems to shine under the spotlights. The dining room is anchored by a roaring, wood-burning grill, which turns out big proteins like smoked lamb chops with pistachio dukkah and charred, dry-aged steaks. Indeed, the steakhouse portion of the menu offers obvious appeal but so too do the lighter courses. Smoked baby beets with ricotta mousse is right on target, while the ossobuco empanada and sweetbreads with wagyu potato purée are the makings of a meal of their own. A stylish patio with a vibe of its own, a thoughtful cocktail list worth digging into, and a weekend DJ who knows how to work a room seal the deal.

This Little River hot spot effortlessly blends a chic old-meets-new Florida look and feel, and it's always buzzing with an equally good-looking crowd. As for the food, think classic American steakhouse with added luxury and a few local nods (stone crab claws). Pasta and several main dishes with plenty of swagger are appealing but it would be a sin to skip the steak. Selections range from shareable cuts to those sized for individuals, and though flavorful enough on their own, sauces like pineapple hot sauce and a rich bone marrow vinaigrette are a nice surprise. Russet potatoes fried in chicken schmaltz for a cross between smashed and roasted are a perfect side but save room for the decadent kouign-amann ice cream sandwich.

“Theatrical” barely begins to describe the scale and style of Francis Mallman’s restaurant set inside the FAENA Hotel. Much like the hotel itself, the director of Moulin Rouge is responsible for such décor elements as leopard-print booths, striking red-cushioned seats and flashes of gold that appear on everything from the bar to the carpet.

Known for open-fire cooking, Chef Mallman is not outmatched by the room’s design, delivering an asado experience that rivals the city’s best steakhouses. Beets buried under coals for eight hours and festooned with pistachio yogurt and garlic chips are a must, followed by big proteins like Australian filet that's grilled, coated in breadcrumbs and fried.

The bustling bar at the end of the room draws a stylish crowd.

Located within the Ritz-Carlton, Grande Lakes, this restaurant from Chef John Tesar cuts an impressive figure. It is a vast, modern space sporting beachy hues, weathered wood, and a well-stocked bar. The dimly lit dining room is front and center, while an open kitchen resides in the back. In-house, dry-aged steaks from 44 Farms, inventive pastas like cacio e pepe made with ube noodles, and top-shelf seafood give diners plenty to choose from. The kitchen is quick to highlight local farmers who supply a range of produce, though no matter where you look, decadence and indulgence are on full display. An adventurous cocktail list and an attentive service team round out the experience.

This surf and turf retreat lives in the JW Marriott Bonnet Creek. The drive up to the property is dramatic enough; valet services and a McLaren parked out front merely add to the luxury factor. Make your way through the sleek lobby and past the rowdy bar to arrive at this well-designed space, featuring white marble tables, nooks in neutral hues and an outdoor section with flaming heaters.

The menu is as classic as it gets, with twists on locally sourced meats and seafood. A wood-fired grill is responsible for churning out top-grade steaks with chimichurri or béarnaise; while Alaskan King crab may be matched with dill and onion dip. Sides, like potato purée or polenta laced with goat cheese, are almost as decadent as a dessert of s’mores bread pudding.

Make no bones about it: few things go together as well as a steakhouse at a golf club, and The Butcher's Club, tucked within the PGA National Resort, is exactly that. Together with Chef Dallas Wynne who manages the day-to-day, Chef/owner Jeremy Ford has crafted a classic-leaning menu with high-quality products (and prices to match). Begin with Florida stone crab, served with a dill Dijon emulsion and a habanero hot sauce, then choose from any of their steaks, including wagyu and bison. Any steakhouse worth its salt delivers impressive sides, and this spot is no exception—the potato gratin baked within a caramelized Vidalia onion shell is decadent. Stay on theme with the over-the-top S'mores tart or opt for something lighter like the mango panna cotta.

For decades, this stately steakhouse has been a local favorite for special occasions of all stripes, and its popularity shows no signs of shrinking. Diners dress to impress amid the garish vintage opulence, which is matched by a slickly ceremonious suit-clad service team and colossal wine collection.

A meal might start with oysters, or one of the many caviar options, but savvy diners save ample space for a curated selection of prime steaks, many dry-aged extensively in house before getting a char treatment on the kitchen’s massive grill. Don’t fill up on the assorted sides—at the end of the meal, guests are whisked to the posh upstairs dessert room, where bananas Foster or baked Alaska can be enjoyed with house-roasted coffee and live piano music.

Set in a space that once housed the Tampa Electrical Company's main offices, the stripped-down, industrial-chic aesthetic mirrors an air of studied nonchalance. Essentially a steakhouse with a Southern drawl, the menu here focuses on meats cooked over a blazing grill fueled by mesquite and oak.

Composed plates, like a brick chicken served with hominy, tasso ham and green tomato chowchow, have their merit, but most diners direct their attention to an assortment of exceptional steaks. The meat's provenance is what sets the offerings apart: a partnership with a local rancher provides grass-fed, grain-finished cattle specifically for the restaurant's use, minimizing waste and maximizing flavor—and few would dispute the caliber of the end product.