5 Points
756 South Stone AvenueDowntown
On their dinner menu, they showcase a local Vera Earl Ranch hanger steak with bright chimichurri and fried Weiser Family Farm satina potatoes.
Guide to Steaks in Tucson
When it comes to indulgence, few dishes rival the deep, savory satisfaction of a steak. An exceptional steak features a beautifully caramelized crust and a tender, juicy interior.
Cooking methods vary — grilling over open flames creates a distinctive smokiness, while pan-searing lets chefs meticulously baste with butter and aromatics such as garlic and thyme. The optimal doneness depends on the cut. Enjoy a lean filet mignon rare to retain its natural juiciness and tenderness. A New York strip or ribeye benefits from medium-rare, which allows the marbling to render properly for a rich, buttery texture. For cuts with more connective tissue, such as hanger or skirt steak, cooking to medium doneness breaks down more connective tissue for additional tenderness and perception of juiciness.
Whether you want a saucy, tender filet mignon, a hefty mesquite-grilled cowboy rib-eye, or classy and comforting steak frites, here are some places to get steak in Tucson.
20 spots
Agustin Kitchen
100 South Avenida del ConventoDowntown
Agustin Kitchen keeps it simple and classy with their steak frites, featuring flank steak with a generous pat of herby maitre d butter and crispy fries.
Rib-eye with Roasted Poblano Chile Scalloped Potatoes at Casa Madre (Photo by Jackie Tran)
Casa Madre
Casa Madre offers an intimate dining experience within a historic building. The interior features a glowing Himalayan rock salt wall, white tablecloths, vintage tableware, and fine crystal glassware for a cozy yet sophisticated ambiance.
Start with some savory Dirty Turniptinis and crispy loomi style Pork Belly Wings in a brown butter sauce with a bright apple lime slaw. Signature dishes include the Chile Relleno with Cuban black beans and arroz con crema, and the adobo-rubbed rib-eye with cheddar chipotle poblano scalloped potatoes, sautéed veggies, fresh organic chimichurri, Worcestershire & Doma’s turnip pickles.
Charro Steak & Del Rey
188 East Broadway BoulevardDowntown
Charro Steak & Del Rey takes great pride in the house-butchered, mesquite-grilled, grass-fed beef they serve, even taking the time to fly out to the farm. They offer six different cuts along with a 22-day aged prime rib with smoked ancho rub and green chile mashed potatoes.
Picanha slicing (Photo courtesy of Churrasco de Brasil)
Churrasco de Brasil
150 West Wetmore RoadNorthwest
A local option for all-you-can-eat steak, skip the chicken and go for the Brazil-favorite cut of picanha.
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The Ultimate Tucson Restaurant Bucket ListContigo Latin Kitchen
3770 East Sunrise DriveFoothills
Meat lovers can indulge in the parillada mixed grill with tenderloin, lamb chops, rib-eye, Argentinian chorizo, roast marrow, salsa verde, and seasonal vegetables.
Daisy Mae's Steakhouse (Photo by Jackie Tran)
Daisy Mae's Steakhouse
This Southwest-style steakhouse was established in 1990 and is listed in the book “100 Things To Do In Tucson Before You Die”. They grill and smoke their steaks, ribs, and wings over their outdoors open-fire mesquite wood pit.
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Tucson Wing Expert's Top Wings in Tucson(Photo courtesy of El Corral)
El Corral
El Corral draws diners to the Catalina Foothills with its identity as a long-running prime rib and steakhouse. The building dates to 1926, making it one of the oldest dining spaces in the area. Inside, the dining room leans into an Old West aesthetic, with wood-paneled walls, dim lighting, and Western memorabilia.
The restaurant draws a loyal audience for its prime rib, along with steaks and ribs. On the side, the tamale pie, a slightly spicy corn and chile casserole topped with melted cheddar cheese, has been made in-house since 1975 and remains a house staple.
Flying V Bar & Grill (Photo by Jackie Tran)
Flying V Bar & Grill
7000 North Resort DriveFoothills
In an upscale environment with a Southwestern vibe, Flying V offers a handful of mesquite-rubbed and grilled steaks stopped with pickled onion and grilled jalapeño. Choose from the Filet Mignon, Rib-Eye, or Ranch T-Bone. For an appetizer, consider the Butcher's Cut Steak tartare with Tucson toast, chiltepín aioli, lemon, escabeche, and chive.
Forbes Meat Company
Forbes Meat Company offers a modern industrial ambiance with exposed piping, white marble high-top tables, and refrigerator and freezers with a variety of local meats, house-made sausages, and high-end seafood on display for purchase to-go.
The restaurant offers steaks ranging from a humble skirt steak all the way to luxurious Japanese A5 wagyu with wasabi cream and spicy microgreens. For an extra-special occasion, indulge in freshly shucked oysters topped with caviar.
Kingfisher Bar & Grill
2564 East Grant RoadUniversity
While Kingfisher is best known locally for its seafood, they also live up to the "grill" in their name with beef. As of June, their menu features a grilled bistro tenderloin with chimichurri, pickled onions, bacon charro beans, sautéed corn and zucchini, and a flour tortilla.
Porterhouse Steak (Photo courtesy of Lil Abners Steakhouse)
Li’l Abner’s Steakhouse
8501 North Silverbell RoadMarana
Li’l Abner’s Steakhouse has graced the northwest side of Tucson with a southwestern-style picnic table experience since 1947. They offer a small menu specializing in steaks, ribs, chicken, and salmon mesquite-grilled over their open fire grill outside.
Hanger Steak & Eggs at Nook (Photo by Jackie Tran)
Nook
1 East Congress StreetDowntown
Nook lives up to its name with its bright, verdant patio. While they offer modern, fun takes on brunch staples, the secret gem of the menu is the Hanger Steak and Eggs with smoked chimichurri and smashed hash.
Rib-Eye Steak at PY Steakhouse (Photo credit: Jackie Tran)
PY Steakhouse
5655 West Valencia RoadSouthwest
PY Steakhouse, located within Casino Del Sol, offers an elegant dining experience with seasonal menus with local ingredients. The bar features warm earth tones for sophisticated yet inviting atmosphere, while the main dining room has white tablecloths and chandeliers for more of the upscale ambiance.
Steaks range from a basted porterhouse for two to a broiled USDA prime, Whiskey Del Bac-rubbed dry-aged cowboy rib-eye. Additionally, they offer red wagyu and Miyazaki A5 wagyu.
(Photo courtesy of The Leo Kent Hotel)
St. Cruz at the Leo Kent
Located in the Leo Kent in the heart of downtown Tucson, St. Cruz offers an elegant, yet warm environment with southwestern influences in both the décor and menu.
For steaks, choose from a rib-eye or filet steak with Boursin whipped potato, grilled asparagus, and salsa macha.
The Cork
6320 East Tanque Verde RoadEastside
A Tucson staple since 1966, the Cork offers steakhouse classics alongside rarer meat options such as bison and kangaroo tenderloin. Their version of surf & turf features an Angus filet mignon with bordelaise alongside a lobster tail with drawn butter and a touch of Tajín.
Their sibling restaurant UnCork'd Kitchen & Cocktails also offers a hanger steak frites with a mushroom cream sauce.
Johnny Steak & Frites plus shrimp at the Parish (Photo by Jackie Tran)
The Parish
6453 North Oracle RoadNorthwest
The Parish packs bold flavors and entertainment into a dark and sexy Southern gastropub. Their Johnny Steak & Frites features a NY strip steak covered in a Johnnie Walker whisky cream sauce and fine herbs, served atop a bed of crunchy fries. Pay extra to add shrimp on top.
(Photo courtesy of Silver Saddle Steakhouse)
The Silver Saddle Steakhouse
310 East Benson HighwaySouth Side
Best Steakhouse
“Old Southwest tradition greets customers in every corner of this family-owned steakhouse. A custom steel and brick mesquite wood grill and pit are used to fire up Arizona’s native mesquite wood, which lends an unmatched smoke flavor to the food.”
Grilled NY Strip (Photo by Jackie Tran)
Tito & Pep
4122 East Speedway BoulevardMidtown
Tito & Pep earned the semi-finalist nod for the 2022 James Beard Awards thanks to their approachable yet sophisticated take on Tucson food. The mesquite-fire centric kitchen features often features their steak skewers with chipotle-tomatillo salsa along with a seasonal NY strip entree. The Thai-inspired one pictured above is from a past summer menu, but the current version features a more decidedly Mexican take with salsa de árbol, roasted chiles, charro beans, and green onions.
Wild Garlic Grill
2870 East Skyline DriveFoothills
Owner Maudi Gourdin-Schultz provides her style for the interior and knack for hospitality, while her husband chef Steven Shultz applies his classic French training with Arizona and California ingredients for a constantly evolving specials menu with a deep appreciation of Gilroy garlic.
While their menu often features a grilled New York strip steak, keep an eye out on the specials menu for an Elk steak every now and then.
Frequently asked questions
For a more refined steakhouse experience, check out Charro Steak & Del Rey downtown, where you’ll find dry-aged steaks, grass-fed beef, and local ingredients. Other upscale options include PY Steakhouse at Casino del Sol, which offers prime cuts, Wagyu, and wine pairings in an elegant atmosphere.
