Best Steaks in San Francisco

Sometimes, nothing will do but the absolute best cut of meat.

Surrounded by couple Manhattans and a table full of sides.

Below, our picks for the best steakhouse experiences in town.

Alexander’s Steakhouse
In brief: This is S.F. location of the Cupertino original — the latter of which once held two Michelin stars. Regardless: For super-luxe steak with a Cali-Japan perspective, it’s hard to do better
What we’re ordering: The custom tasting menu known as the Chef’s Table Experience — details depend on seasonal availabilities but rest assured “this menu will be yours to keep and will never be replicated.”
Surrounded by: Whatever’s on the tasting menu — but it’ll have the cross-cultural flair of something like the chilled foie gras from the Bites menu.
And from the bar: They’ll provide a pairing with the tasting menu — or just ask the somm for his pick.

Alfred’s Steakhouse
In brief: Nearly 100-year-old steakhouse earns a deluxe revamp courtesy of Daniel Patterson — and soon after its grand reopening, a second chance for tweaks after a fire briefly knocked it out of commission.
What we’re ordering: The 28-ounce Alfreds Cut (“California cattle, grass-fed, grain finished, then dry aged for succulent flavor”), with the whipped horseradish sauce
Surrounded by: Onion rings and grilled broccoli
And from the bar: The House Martini, with Gordon’s Gin, Noilly Extra Dry, orange bitters, and lemon oil

Epic Steak
In brief: “Epic” can refer equally to the views over the Bay or the menu. Just get a seat as close to the windows as possible and you’re set.
What we’re ordering: The Tomahawk rib-eye and lobster for two
Surrounded by: French fries in Bernaise sauce and roasted baby carrots in a dill cream
And from the bar: For the next 60 days, the Eugenia Central Coast rosé

Harris’ Restaurant
In brief: An ultra-classic steakhouse — think creamed spinach and porterhouse, rather than edamame and wagyu.
What we’re ordering: The 16-ounce 49er cut of Harris’s dry-aged Midwestern beef, prepared by an in-house butcher. And possibly a side of the seared foie gras?
Surrounded by: Maine lobster mac ‘n’ cheese and sautéed button mushrooms
And from the bar: A bottle of red from the vineyard where you took her on a date — plus $30 for the corkage fee

House of Prime Rib
In brief: An English-inflected steakhouse that’s serving as close as you’ll find stateside to a Sunday roast — with superior meat and a Yorkshire pudding worth coming back for
What we’re ordering: The English Cut, because sometimes a little bit less — this is a thinner cut — is quite a bit more
Surrounded by: From the array of dinner accompaniments, we’ll be trying the Yorkshire pudding (as noted) and the salad
And from the bar: How about a Cab Sauv from Neal Howell Mountain Estate?

5A5
In brief: A full-on Japanese steakhouses dedicated to its titular elements: the five senses (all of which, they claim, will be delighted by the dining experience, and wagyu A5 beef.
What we’re ordering: The A5 Experience, of course, with four ounches each of “wagyu ny, wagyu filet, wagyu ribeye, [and] wagyu ribcap”
Surrounded by: “Shrooms” (Japanese mushrooms in a sherry and garlic sauce) and mashed potatoes with smoked white cheddar cheese
And from the bar:

Meet your guide

Diane Rommel

Diane Rommel has written for The Wall Street Journal, Outside, Marie Claire, Cosmopolitan, Travel + Leisure, Wallpaper and Afar, as well as The Cut, Buzzfeed, Huffington Post and McSweeney’s. She once drove from London to Mongolia, via Siberia.