When it comes to steakhouses, one of the biggest differentiators is the quality of beef they serve. Beef grade matters: USDA Prime is rare, well-marbled, and often only found in premium steakhouses. Some chains also offer Wagyu or imported varieties, or incorporate dry-aging to deepen flavor. Below are several major steakhouse chains that are consistently recognized for serving the highest-grade beef.
Ruth’s Chris Steak House
Ruth’s Chris is often the first name mentioned in lists of steakhouses that use top-tier beef. The chain uses USDA Prime beef, sourcing cuts that are ultra-marbled and well-selected, which allows the meat to shine. The steaks are wet-aged (up to around 28 days in many locations) to enhance tenderness and flavor. Their cooking method—serving steaks on a 500-degree plate—is designed to maintain sear and juice for every bite. Because USDA Prime accounts for only a small percentage of beef production, Ruth’s Chris’s commitment to it sets them apart.Del Frisco’s Double Eagle Steakhouse
Del Frisco’s Double Eagle is another high-end chain known for its excellence in beef selection. It uses USDA Prime beef throughout its menu, and many locations offer dry-aged Prime cuts of ribeye and strip steaks. For instance, they have steaks aged for long periods (in some cases, around 45 days) to intensify flavor while maintaining tenderness. Del Frisco’s also sometimes features rare or imported beef—such as Wagyu—for those looking for even more decadence.Morton’s The Steakhouse
Morton’s has a reputation for luxury, and its beef supply reflects that. The chain uses USDA Prime beef, custom-cut per its own specifications, and ages many steaks for about 23-28 days to bring out deeper flavor and tenderness. Prime bone-in ribeyes, New York strips, and filet mignons are standouts on their menu. Morton’s emphasizes quality from sourcing to aging to how the steaks are presented.The Capital Grille
Another upscale chain that is widely praised is The Capital Grille. The Capital Grille serves USDA Prime beef and dry-ages many of its steaks in-house. The butchering is often done on site (or closely managed), and the chain takes pride in cuts that are well marbled, flavorful, and consistently high quality. This combination of careful sourcing, aging, and kitchen technique makes them a frequent recommendation for steak lovers who want superior beef.STK Steakhouse
STK is known for its modern, large-restaurant vibe, but it doesn’t skimp on beef quality either. The chain uses beef that is often USDA Prime (or very high quality Choice in some cases), sourced from Midwestern producers with good marbling. STK also offers dry-aged options and some imported selections in certain markets. Plus, the chain has gone further by launching “meat market” product lines so customers can enjoy high-grade cuts at home.Fleming’s Prime Steakhouse & Wine Bar
Fleming’s is another chain that stands out for elevating its beef offerings. Fleming’s uses USDA Prime beef and typically ages steaks for about 21 days or more. Diners expect robust cuts like ribeyes and porterhouses, often with extra dry-aging or premium options in certain markets. Although Fleming’s is more expensive, its beef quality is part of what diners are paying for.Why Grade, Aging, and Sourcing Matter
There are several reasons why the chains above are considered among the best:- Grade of beef: USDA Prime is the top domestic grade, selected for high marbling and flavor. Few establishments can afford to use it throughout their menus.
- Aging: Dry aging or extended wet aging (often 21-45 days) deepens flavor, tenderizes meat, and adds complexity.
- Sourcing: Knowing where the cattle are raised, what they are fed, and how they are handled (grass- vs. corn-fed, family farms, etc.) contributes to the final taste and consistency.
- Freshness: Some chains insist on fresh (never frozen) beef and hand-cut steaks, rather than relying entirely on pre-cut or frozen inventory.
