Traces of the Old West are far from obsolete in Southern Arizona. In fact, they’re quite easy to come by. Hearty cowboy fare is served in no-frills steakhouses adorned with relics from a time long ago—often inside buildings just as old. But for those who prefer their red meats served in a more delicate fashion, fine dining steakhouses balance the city’s range of prime rib, rib-eye and filet mignon servings.
Visit El Corral at the base of the Catalina Foothills, a near-80-year-old steakhouse with plenty of history in its bones, or Pinnacle Peak Steakhouse and Silver Dollar Saloon within Tucson’s authentic Old Western Trail Dust Town. And fine dining is at its best with more than 100 wines by-the-glass at Flemings Prime Steakhouse & Wine Bar, and lump crap-topped steaks at Sullivan’s Steakhouse.
Whether you’re craving a hearty, no-frills meal or a fancy feast, choose from Tucson’s myriad steakhouses.
Look for the neon bronco sign along River Road to find this 77-year-old locale. The hearty cowboy fare features prime rib and baby back ribs with a choice of side, including a cheesy corn and chile casserole.
Pinnacle Peak Steakhouse
Be warned—those who enter wearing a tie unintentionally donate it to the collection hanging along the rafters throughout the restaurant! Located inside Trail Dust Town, a true Western atmosphere is captured at Pinnacle Peak Steakhouse, and no-frills plates with delicious steaks are served, including tender 15-hour roasted pit beef. Drinks make their way to the dining room from the adjacent Silver Dollar Saloon.
Daisy Mae’s Steakhouse
Dollar bills have collected along Daisy Mae’s interior walls over the years at this steakhouse west of Interstate 10. Chops are grilled on a mesquite wood open fire, and prickly pear and cactus margaritas are served by the pitcher.
Li’l Abner’s Steakhouse
The mesquite-grilled steaks are served in a historic saloon-like atmosphere. Old license plates and graffiti decorate the walls (and ceilings) here.
Silver Saddle Steakhouse
A custom steel-and-brick mesquite wood grill and pit produces the porter house, t-bone, top sirloin, New York strip and prime rib at the family friendly restaurant. Australian lobster and Alaskan king crab legs make fine accompaniments.
This hidden gem is equally well known for its steak and seafood dishes, but often visited for its rare selection of cuts—venison, bison and ostrich meats. A collection of small dining rooms with red brick walls and wooden support beams make up the quaint front of the house.
Fleming’s Prime Steakhouse & Wine Bar
Choose from 100 wines by the glass to accompany your juicy filet mignon or Wagyu New York strip. Steak “companions” include truffle-poached lobster, Diablo shrimp and jumbo lump crabmeat. Small plates of braised short ribs, hanger steak, ahi tuna and lobster tempura are perfect for sharing at Fleming’s.
Firebirds Wood Fired Grill
Filet mignons are wrapped in applewood-smoked bacon and topped with blue cheese sauce and port mushrooms, key lime-marinated shrimp or a half pound lobster tail at this upscale-casual eatery. An extensive gluten-free menu and a kids’ menu are available.
Sullivan’s provides swanky settings for superior steaks, perfect for impressing a business client or celebrating an anniversary. Signature steaks may be topped “Oscar Style,” with lump crab, asparagus and béarnaise sauce, and side dishes include garlic-horseradish mashed potatoes, shaved Brussels sprouts and hand-shucked creamed corn.
Five Palms Steak & Seafood
Wagyu rib-eye and Tomahawk are daily premium cuts, while Wednesday-Sunday specialties include veal tenderloin, Colorado rack of lamb and Colorado lamb porter house. Five Palms Steak & Seafood is located on the first floor with Five Palms Piano Bar; three other concepts are housed upstairs.
Bob’s Steak & Chop House
Eleven cuts of meat, served with glazed carrots and a choice of three versions of potatoes, are most enjoyed on the scenic patio at the steakhouse at Omni Tucson National Resort. Be sure to save room for the brownie sundae!