Guide to Steaks in Tucson

On their dinner menu, they showcase a local Vera Earl Ranch hanger steak with bright chimichurri and fried Weiser Family Farm satina potatoes.

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 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.

A local option for all-you-can-eat steak, skip the chicken and go for the Brazil-favorite cut of picanha.

Meat lovers can indulge in the parillada mixed grill with tenderloin, lamb chops, rib-eye, Argentinian chorizo, roast marrow, salsa verde, and seasonal vegetables.

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.

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.

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.

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.

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.

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.

NEX aims to blend elevated dining with food with Sonoran influences and a cocktail-forward program into one cohesive downtown experience. The menu leans seasonal and ingredient-driven, while the beverage program pushes both zero-proof and spirit-forward creativity.

Order the Burnt Sage Mezcal cocktail with a platter of the Sonoran Squid with craggy, crunchy calamari, jumbo shrimp, and peppers with lemon, cilantro, and spicy aioli. The Steak Frites features Arizona steak, chimichurri, aioli, and roasted poblano ketchup. They also offer a rib-eye course with a vegan option.

Pinnacle Peak Steakhouse immerses diners in a lively Old West atmosphere, complete with rustic wooden beams, cowboy memorabilia, and a ceiling adorned with thousands of neckties as a nod to the restaurant's "No Ties Allowed" policy. Located in Trail Dust Town, the restaurant's interior features cowboy paintings, antlers, and other Western-themed décor, creating a frontier-town feel.

The steakhouse takes pride in its Cowboy Steaks, cut from the short loin and cooked over mesquite wood.

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.

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.

Serves breakfast, lunch and dinner daily. The bar is open until 10 p.m. Sunday through Thursday and 11 p.m. Friday and Saturday, with happy hour from 4 to 6 p.m. daily.

The Horseshoe Grill centers its menu around live mesquite fire cooking. The restaurant uses a J&R charbroiler that runs strictly on mesquite wood for all steaks, burgers, and fish. Inside, the space carries a casual Western feel, with wood paneling, mounted decor, and an open layout that keeps the energy of the grill visible from the dining room.

Meat lovers can indulge in the THG Meat Sampler Plate with pulled pork, sliced brisket, baby back ribs, and Polish sausage on a single platter with ranch beans and Texas Toast. Enjoy the mesquite-grilled steaks any day of the week, but visit weekends for surf-and-turf specials.

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.”