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Dry-aged Tomahawk ribeye.
Deacon’s New South serves a dry-aged Tomahawk ribeye.
Deacon’s New South/Facebook

15 Essential Restaurants for a Big Juicy Steak in Nashville

Top cuts of meat alongside seafood towers, popcorn butter lobster, and banana pudding pie

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Deacon’s New South serves a dry-aged Tomahawk ribeye.
| Deacon’s New South/Facebook

Nashville’s reputation isn’t built around high-rolling steakhouses, like Las Vegas, but Music City still has a number of restaurants serving up quality cuts for when the agenda calls for a medium-rare piece of meat and a side of creamed spinach. With reliable, impressive chains, like the Palms; beloved stalwarts dishing each meal with a side of nostalgia; and newcomers like the Supper Club making waves, there’s plenty of meat to fit any mood.

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Serrato's Steakhouse

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Tucked away in the Parkway Commons Shopping Center, award-winning chef Jose Serrato’s standout Franklin steakhouse opened in 2021. Find chop house beef (prime New York strip steak, filet mignon, and rib-eye), as well as Cajun-style shrimp fondue with cremini mushrooms, fried calamari with both chipotle aioli and marinara, crab bisque, and more.

Cork & Cow

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Chef and restaurateur Jason McConnell's swanky downtown Franklin dinner spot has cow in the name — so obviously there are plenty of steak options ranging from filet mignon and dry-aged NY strip to a massive tomahawk cut. All are prime for pairing with the other half of the name’s focus: wine. Pile on the extras like garlic shrimp, sweet scallops, or a Maine lobster tail for a surf and turf experience.

Sperry's Restaurant

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For those who might be seeking a side of nostalgia with that steak, Belle Meade’s Sperry’s Restaurant has been serving up steaks, prime rib, and bacon-wrapped, blue cheese-stuffed filets for 45 years and counting. People flock for the salad bar (shout out: green goddess dressing) and the classic bananas Foster — prepared table-side, of course.

Jimmy Kelly’s Steakhouse

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A landmark in West End, this storied steakhouse, where political power brokers cut deals over stiff martinis, has served corn cakes and crowd-favorite blue cheese-stuffed filets since 1934. Much of the staff has been there for decades too — putting diners in especially adept hands.

Jimmy Kelly’s/Facebook

Urban Grub

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This popular 12 South restaurant converted a former car wash into a mecca for seafood, charcuterie, and house dry-aged steaks. Order a NY strip, filet, or ribeye, then select from sides like smoked gouda chipotle grits or ham hock collards. Finish strong with the banana pudding pie, peanut butter cheesecake, or anything from pastry chef Alyssa Gangeri.

Kayne Prime

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M Street’s essential steakhouse in the Gulch offers a wide selection of top-quality cuts including filet mignon, NY strip, and bone-in ribeye, among others. The progression of New York strip offers a selection of three sous vide-style steaks: U.S.D.A. Prime, American wagyu, and Australian wagyu. The popcorn-buttered lobster has a following all of its own.

Carne Mare

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This handsome steakhouse out of New York City brings lauded chef Andrew Carmellini’s impeccable sensibility to Nashville’s meat game. A 16-ounce prime rib is roasted in a porchetta-spiced rub for 12 hours, whereas the 40-ounce tomahawk uses open fire to coax more flavor. The dessert menu is grounded by a 17-layer chocolate espresso cake and baked spumoni for two flambéed tableside.

The interior of Carne Mare in Nashville.
The interior of Carne Mare is all dark wood and tiny tiles.
Sam Angel Photography/Eater Nashville

Bourbon Steak

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Prime Angus beef and wagyu cuts are all hand-selected for Bourbon Steak — so there’s really no wrong choice at Michael Mina’s sky-high steakhouse when it comes to hunks of meat or places to sit. A rainbow of accompaniments from bone marrow crust to fried duck egg or seared foie gras, plus a whole slew of sauces, is available at the 34th-floor steakhouse.

Hand-selected steaks at Bourbon Steak.
Steaks are hand-selected at Bourbon Steak.
Bourbon Steak

Oak Steakhouse Nashville

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The steakhouse transplant from Charleston opened in 2017, bringing prime certified Angus beef selections, small plates, and entrees incorporating local Tennessee ingredients to a space adjacent to the Westin hotel. There are many classic steak options here, from a 16-ounce, bone-in filet to a 46-ounce tomahawk that easily feeds two.

Jeff Ruby's Steakhouse

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This outpost of the Cincinnati-based steakhouse offers a large selection of steaks, seafood, and traditional sides. The interior, setting the stage for the entire experience, is swanky, slightly over-the-top, and reminiscent of old Vegas.

Eddie V's Prime Seafood

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The posh, Texas-based seafood and steak chain turns heads with oyster platters, opulent shellfish towers, prime seafood entrees, and steaks aplenty. A generous happy hour includes filet mignon sliders with onion jam, kung pao calamari, and a selection of classic cocktails like the Nashville Sour made with Bulleit bourbon.

Deacon's New South

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One of the few Nashville-born steakhouses on this list thanks to an influx of out-of-state transplants, Deacon’s New South serves a variety of house-aged wet and dry cuts of meat; the 48-ounce titan cut is a shareable abundance of meat, ringing in at $150. The restaurant also claims the largest dry-aging facility in the southeast.

The Supper Club – The Twelve Thirty Club

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The self-described “dapper as hell” Supper Club at The Twelve Thirty Club has 400 seats and over 1,800 bottles of wine (stored on a head-turner of a glass wall). Sink into a plush, red velvet chair while catching a show and dining on warm, butter-poached king crab, regal seafood tower, and prime, center-cut, or bone-in grass-fed steaks.

Bob's Steak & Chop House

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Traditional steakhouse vibes are the name of the game at Bob’s Steak & Chop House, located in the ground floor of the Omni Nashville Hotel. It serves up a large selection of steaks and chops, ranging in size from a 9-ounce filet to a 28-ounce prime porterhouse.

The Southern Steak & Oyster

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This downtown Nashville favorite has something for everyone, including meaty options such as the 24-ounce T-bone or the “nudie suit,” where diners select a custom-cut steak and pay by the ounce. As the name suggests, there’s a distinctively southern spin on the menu, with items like deviled eggs hot and tangy with Louisiana hot sauce, Louisiana barbecued shrimp, and a burger topped with pimiento cheese.

Serrato's Steakhouse

Tucked away in the Parkway Commons Shopping Center, award-winning chef Jose Serrato’s standout Franklin steakhouse opened in 2021. Find chop house beef (prime New York strip steak, filet mignon, and rib-eye), as well as Cajun-style shrimp fondue with cremini mushrooms, fried calamari with both chipotle aioli and marinara, crab bisque, and more.

Cork & Cow

Chef and restaurateur Jason McConnell's swanky downtown Franklin dinner spot has cow in the name — so obviously there are plenty of steak options ranging from filet mignon and dry-aged NY strip to a massive tomahawk cut. All are prime for pairing with the other half of the name’s focus: wine. Pile on the extras like garlic shrimp, sweet scallops, or a Maine lobster tail for a surf and turf experience.

Sperry's Restaurant

For those who might be seeking a side of nostalgia with that steak, Belle Meade’s Sperry’s Restaurant has been serving up steaks, prime rib, and bacon-wrapped, blue cheese-stuffed filets for 45 years and counting. People flock for the salad bar (shout out: green goddess dressing) and the classic bananas Foster — prepared table-side, of course.

Jimmy Kelly’s Steakhouse

A landmark in West End, this storied steakhouse, where political power brokers cut deals over stiff martinis, has served corn cakes and crowd-favorite blue cheese-stuffed filets since 1934. Much of the staff has been there for decades too — putting diners in especially adept hands.

Jimmy Kelly’s/Facebook

Urban Grub

This popular 12 South restaurant converted a former car wash into a mecca for seafood, charcuterie, and house dry-aged steaks. Order a NY strip, filet, or ribeye, then select from sides like smoked gouda chipotle grits or ham hock collards. Finish strong with the banana pudding pie, peanut butter cheesecake, or anything from pastry chef Alyssa Gangeri.

Kayne Prime

M Street’s essential steakhouse in the Gulch offers a wide selection of top-quality cuts including filet mignon, NY strip, and bone-in ribeye, among others. The progression of New York strip offers a selection of three sous vide-style steaks: U.S.D.A. Prime, American wagyu, and Australian wagyu. The popcorn-buttered lobster has a following all of its own.

Carne Mare

This handsome steakhouse out of New York City brings lauded chef Andrew Carmellini’s impeccable sensibility to Nashville’s meat game. A 16-ounce prime rib is roasted in a porchetta-spiced rub for 12 hours, whereas the 40-ounce tomahawk uses open fire to coax more flavor. The dessert menu is grounded by a 17-layer chocolate espresso cake and baked spumoni for two flambéed tableside.

The interior of Carne Mare in Nashville.
The interior of Carne Mare is all dark wood and tiny tiles.
Sam Angel Photography/Eater Nashville

Bourbon Steak

Prime Angus beef and wagyu cuts are all hand-selected for Bourbon Steak — so there’s really no wrong choice at Michael Mina’s sky-high steakhouse when it comes to hunks of meat or places to sit. A rainbow of accompaniments from bone marrow crust to fried duck egg or seared foie gras, plus a whole slew of sauces, is available at the 34th-floor steakhouse.

Hand-selected steaks at Bourbon Steak.
Steaks are hand-selected at Bourbon Steak.
Bourbon Steak

Oak Steakhouse Nashville

The steakhouse transplant from Charleston opened in 2017, bringing prime certified Angus beef selections, small plates, and entrees incorporating local Tennessee ingredients to a space adjacent to the Westin hotel. There are many classic steak options here, from a 16-ounce, bone-in filet to a 46-ounce tomahawk that easily feeds two.

Jeff Ruby's Steakhouse

This outpost of the Cincinnati-based steakhouse offers a large selection of steaks, seafood, and traditional sides. The interior, setting the stage for the entire experience, is swanky, slightly over-the-top, and reminiscent of old Vegas.

Eddie V's Prime Seafood

The posh, Texas-based seafood and steak chain turns heads with oyster platters, opulent shellfish towers, prime seafood entrees, and steaks aplenty. A generous happy hour includes filet mignon sliders with onion jam, kung pao calamari, and a selection of classic cocktails like the Nashville Sour made with Bulleit bourbon.

Deacon's New South

One of the few Nashville-born steakhouses on this list thanks to an influx of out-of-state transplants, Deacon’s New South serves a variety of house-aged wet and dry cuts of meat; the 48-ounce titan cut is a shareable abundance of meat, ringing in at $150. The restaurant also claims the largest dry-aging facility in the southeast.

The Supper Club – The Twelve Thirty Club

The self-described “dapper as hell” Supper Club at The Twelve Thirty Club has 400 seats and over 1,800 bottles of wine (stored on a head-turner of a glass wall). Sink into a plush, red velvet chair while catching a show and dining on warm, butter-poached king crab, regal seafood tower, and prime, center-cut, or bone-in grass-fed steaks.

Bob's Steak & Chop House

Traditional steakhouse vibes are the name of the game at Bob’s Steak & Chop House, located in the ground floor of the Omni Nashville Hotel. It serves up a large selection of steaks and chops, ranging in size from a 9-ounce filet to a 28-ounce prime porterhouse.

The Southern Steak & Oyster

This downtown Nashville favorite has something for everyone, including meaty options such as the 24-ounce T-bone or the “nudie suit,” where diners select a custom-cut steak and pay by the ounce. As the name suggests, there’s a distinctively southern spin on the menu, with items like deviled eggs hot and tangy with Louisiana hot sauce, Louisiana barbecued shrimp, and a burger topped with pimiento cheese.

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