As dinnertime comes around, grills fire up, servers pop the corks of fine wines and chefs sharpen their knives for another successful evening in Phoenix’s dining scene. With no shortage of upscale and fine dining destinations throughout the Valley, cuisines range from traditional to innovative, with American to international flavors.
But, now and then, a perfectly seasoned, flame-grilled, prime cut of meat is all that will please the palate. Luckily, the Valley’s lineup of steakhouses is long and varied. Destinations like The Stockyards and Rustler’s Rooste keep to Western traditions and serve up hearty meals with plenty of character; Dominick’s and J&G Steakhouse harness some of the best views—dine alongside a rooftop pool or overlooking a golf course—and Steak 44 and The Capital Grill are among establishments striving to serve up only top-of-the-line bites.
These 15 Valley steakhouses are sure to leave diners content.
The classy digs inside Steak 44, located in Phoenix’s Biltmore neighborhood, feature a wall-length wine cabinet, butcher’s knives posed as wall art and a natural wood bar top with glittering overhead décor. The kitchen serves plated works of art such as the fresh seafood tower, and steaks include New York strips, filet mignons, bone-in rib-eyes and Wagyu filets. Top your prime cut with green peppercorn, crispy shrimp or foie gras and pair it with wild mushrooms, sweet corn, seafood mac ’n’ cheese, or one of seven varieties of potatoes.
Donovan’s Steak & Chop House
Also in Phoenix’s Biltmore neighborhood, Donovan’s plates some of the Valley’s finest steaks. All cuts are sourced from Chicago’s Stock Yards, and a 20-ounce porterhouse and 24-ounce rib-eye top the menu. Oysters Rockefeller, seared Cajun lamb chops and a seafood chowder act as the prelude to the steaks, chops and a myriad of dishes from the sea—and a bottle from the extensive wine list provides a seamless transition.
Opened in 1947, this restaurant claims to be Arizona’s original steakhouse. Its history begins with Edward A. Tovrea, also known as the “Cattle Baron,” who owned the Tovrea Stockyards, accommodating more than 300,000 cattle each year. The steakhouse was restored in 2004 and continues to serve up a hearty selection of dishes—wild boar and venison sausages, prime rib, bone-in rib-eye, grilled elk medallions and barbecue ribs.
Rustler’s Rooste Steakhouse
Family-owned and operated, this steakhouse is located atop a butte at the base of South Mountain. The Western digs include a longhorn steer named Horney, the Mountaintop Saloon and a “tin slide” leading into the dining room. Chuckwagon steaks are paired with jalapeño-bacon macaroni, baked or mashed potatoes and roasted onions and peppers.
The Capital Grille
Two locations of The Capital Grille—one in Phoenix’s Biltmore Fashion Park and one at The Promenade in Scottsdale—serve to impress. The fine dining atmosphere is complemented by an extensive wine list and such dishes as the bone-in Kona crusted dry-aged New York strip, double-cut lamb-rib chops and filet mignon with cipollini onions and wild mushrooms.
This elegant steakhouse at Scottsdale Quarter offers more than meets the eye upon arrival. The classy lounge area features modern, shimmering chandeliers and towers of well-stocked, round liquor shelves. Upstairs, diners are seated at tables alongside a pool on the open-roof patio. Begin with the fresh burrata or Rhode Island calamari and shrimp, move on to responsibly farmed and wet-aged New York strip, filet mignon or domestic Wagyu filet, or opt for the whole King crab cluster or Colorado rack of lamb entrées. There are more than 40 wines by the glass and even more by the bottle, including an extensive reserve list.
Mastro’s City Hall Steakhouse
Wine and dine across the street from Scottsdale Fashion Square. Mastro’s sets the stage with caviar and ahi-tuna appetizers before moving on to the main courses—a myriad of steaks, chops and seafood—accompanied by lobster mashed potatoes, gorgonzola mac ’n’ cheese and sautéed or steamed vegetables. Save room for the long list of desserts, dessert wines, ports and fine scotches.
This elegant, fine-dining steakhouse was founded by well-known wine connoisseur Bill Humphries. The steakhouse chain has grown to a dozen locations including one on North Scottsdale Road. All steaks served at Eddie Merlot’s are hormone-, antibiotic- and steroid-free. Premium cuts include a dry-aged prime Tomahawk rib-eye, bone-in Wagyu New York strip and lamb, and all can be topped with a selection of sauces, a fried egg, bacon-gorgonzola sauce, a lobster tail and Alaskan king crab. Other entrées include vegetarian gnocchi and New Orleans mixed grill. Needless to say, the wine list features hand-chosen selections meant for pairing.
Award-winning chef Michael Mina prepares a mouthwatering selection of steaks, chops and accompaniments at the Fairmont Scottsdale Princess. The menu’s steak department is organized into categories: mesquite-grilled, Japanese and American Wagyu and Bourbon Steak specialties, catering to each diner’s craving. Top your selection with black-truffle butter, a half Maine lobster, chimichurri sauce or balsamic-glazed cipollini onions, and pair it with Tokyo hash browns, Wagyu oxtail fried rice, soft polenta or red wild mushrooms.
Fleming’s Prime Steakhouse & Wine Bar
Four Valley locations of Fleming’s grill thick and juicy filet mignon, rib-eye and strip to the perfect temperature and top them with truffle-poached lobster, Diablo shrimp or jumbo lump crabmeat. The crispy Brussels sprouts and Fleming’s potatoes with jalapeños, cream and cheddar are two favorite side dishes, and 100 wines served by the glass are perfectly paired with the menu items.
This upscale, modern steakhouse is perched atop The Phoenician with picturesque Valley panoramas. Bask in the sunset view with steamed shrimp salad, butternut squash soup or sweet-and-sour beet risotto. Then move on to the veal porterhouse, lamb T-bone or filet mignon, topped Oscar-style or with J&G steak sauce. The mixology program is on par with the best of the city, including an ample whiskey and scotch selection.
Ruth’s Chris Steak House
Begun in New Orleans, this chain steakhouse has established itself nationwide, with a location in Scottsdale off of Scottsdale and Indian Bend roads. The menu offers typical steakhouse favorites, with a peppering of unique dishes: osso buco ravioli, crabmeat-stuffed mushrooms, barbecue shrimp and a sweet potato casserole. Opt for the 40-ounce porterhouse for two when on a romantic date-night, or devour the 22-ounce cowboy rib-eye as a one-man effort.
Morton’s The Steakhouse
This steakhouse maps its locations, internationally, as far as Beijing and Singapore. Arizona’s one and only is at Scottsdale’s Kierland Commons. Among starters, the baked escargot and lobster bisque are standouts, and steaks and chops are joined by sides ranging from sautéed spinach and mushrooms to bacon-and-onion mac ’n’ cheese.
Preston’s authentically replicates the Delmonico steak—originally prepared by chef Charles Ranhofer and served at the famous Delmonico’s in Manhattan during the 1840s. The 10-ounce, center-cut top sirloin follows a precise method of preparation at both Preston’s Steakhouse and Arrowhead Grill. The Tuscan steak, a bone-in rib-eye with Meyer lemon olive oil, Tuscan herbs, chile flakes, garlic, arugula and a fried egg, is also a crowd pleaser. More than 25 sides, wine and whiskey lists and the signature butter cake round out the menu.
The chef-recommended AG Steak, a 10-ounce Delmonico steak with Louisiana-style barbecue shrimp, is a favorite here. Like at Preston’s, the side options are seemingly endless and the signature butter cake is a must. Linger longer and sip a three-pour flight—options include Irish malts, American bourbon and tequila.