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 the best steak in Tucson.
On their recently launched menu, their Argentinian Steak showcases a local Vera Earl Ranch hanger steak with bright chimichurri and fried bay satina potatoes.
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.
[NOTE: Casa Madre is closed from June 1 to July 31]
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 Ribeye 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.
As Tucson’s only Brazilian steakhouse, Churrasco de Brasil offers a refined dining experience with its elegant interior featuring warm lighting, dark wood accents, and white tablecloths. The spacious layout accommodates large groups, while the open floor plan allows guests to observe gaucho chefs serving skewered meats tableside. The ambiance combines traditional Brazilian elements with modern sophistication, creating a welcoming atmosphere for patrons.
They serves an unlimited amount of rotisserie-roasted steaks along with some cuts of pork, chicken, and lamb. Make sure to get some picanha, Brazil’s favorite cut of beef — a uniform cap of fat balances the lean, tender beef.
Meat lovers can indulge in the parillada mixed grill with tenderloin, lamb chops, rib-eye, Argentinian chorizo, roast marrow, salsa verde, and seasonal vegetables.
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 The Cork also offers a hanger steak frites.
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.
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 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.
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.
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.
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.
A local institution, Silver Saddle Steakhouse offers a rustic, Old West ambiance with exposed wood beams, vintage decor, and an open mesquite-fired grill. A butcher hand-cuts steaks in house twice daily.
Signature dishes include the 24-ounce Porterhouse, mesquite-grilled to perfection, and the Prime Rib, available in various cuts and served with au jus and creamy horseradish.
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.
The 16-ounce rib-eye comes topped with a pat of lightly piquant and savory cowboy spiced butter.
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.
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.
