Dining Chicago

These Chicago Steakhouses Specialize in Massive Meat Selections

Best Chicago Steakhouses:


What sort of person orders a 48-ounce steak and proceeds to devour it after consuming a couple of appetizers and salad? That’s a guy with a hearty appetite and an apparently well-padded wallet. He’s the type of customer welcome in any Chicago steakhouse, and there are quite a few that cater to his lavish tastes. We gather the very best selections around town for your indulgence.

Steakhouses Specialize in Massive Meat


Dry aged New York strip


437 Rush. Located directly under the Magnificent Mile, 437 specializes in chef-driven Italian fare and prime steaks. Its top-shelf selection is the 30-ounce prime ribeye chop. Add truffle mac ‘n’ cheese, roasted cauliflower and asparagus parmigiani and you’ve got a dinner that’s fit for royalty.


Benny’s Chop House. "Michigan Avenue Steak" This classic steakhouse offers modern accents in its dining room, which sets the mood for a romantic night out. A man with exquisite taste will certainly be drawn to the dry-aged, 30-ounce Porterhouse. Great complementary sides include crispy kale topped with garlic vinaigrette, honey-glazed carrots and wild rice infused with cherries and pistachio.


Chicago Cut Steakhouse. That discerning guy may dine next to a view of the Chicago River and indulge in dry-ages steaks that are some of the most generous in town. Double cuts of the Porterhouse and bone-in ribeye are 48 ounces. They may also be topped with truffle salt, Cajun spice or foie gras for a few extra dollars. No man would want to eat the meat alone, so pair it up with opulent sides like truffle scalloped potatoes, French green beans and lobster mac ‘n’ cheese.


Chicago Chop House. "Best River Noth Steak"  It’s no surprise that you can add “surf” to any steak selection at this venerable River North restaurant, but new to the menu is the Long Bone Tomahawk (for New York strip and ribeye). The Mishima beef is dry aged, cooked in a 1,200-degree boiler and seasoned with salt and pepper for optimum flavor. Tomahawk comes in 26 ounces, but the kitchen features an off-the-menu special: They’ll gladly double it up, sending out more than 50 ounces of bodacious beef. Pair it up with the signature Chicago Chop House pancake of shredded potato blended with eggs, onions, salt and black pepper served with sour cream and applesauce.




Gibson’s Bar and Steakhouse. "Top Steak On Rush St." The Gold Coast’s biggest player turned 25 in April 2014, and to celebrate, owners added the 42 Chop to the menu. That’s 42 ounces, of course, and it’s named in honor of Bears legend Sid Luckman. The 48-ounce Porterhouse and 32-ounce roasted prime rib are also heavy favorites that often complement the blue cheese scalloped potatoes.


Mastro’s. When you’re one of the trendiest steakhouses in town, you’ve got to do everything over the top. That’s why you’ll find a double-cut, 48-ounce Porterhouse on the menu at this scene-y River North hot spot. Perfect sides include the Alaskan king crab black truffle gnocchi, lobster mashed potatoes and roasted Brussels sprouts.


Perry’s Steakhouse & Grille"Best Suburban Steakhouse"The family-owned chain opened a massive location of its steakhouse concept in Oakbrook in fall 2013. The prime, bone-in New York strip is only 20 ounces, but because it’s cut to order it is possible to “super size” it. It’s seasoned with kosher salt, black pepper and herb-garlic butter. Sides are served family style, such as roasted sherried mushrooms, sweet sriracha Brussels sprouts and Lyonnaise potatoes.

This location will be closing soon. Housed in the Rush and Hubbard space that was once home to the legendary Riccardo's, 437 Rush has a casual upstairs bar with salads...

437_rush_food2 437_rush_food 437_rush_food3 437_rush_food5

Copyright © 2020 Chicago's Restaurant Guide. All Rights Reserved.