When you have a hankering for meat, nothing satisfies your craving like a melt-in-your-mouth steak. No matter what type of cut you love–porterhouse, sirloin, filet, tri-tip, ribeye or flank, there are a few boxes a steak has to check off like well-seasoned, flavor, juiciness and tenderness. Nobody wants to eat a dry steak that’s tough and lacks taste. To find out where to get the most tender and delicious steak, Eat This, Not That! asked chefs their favorite go-tos. From smart cooking techniques to quality cuts of meat, here’s where the pros say you can get a steak that’s worthy.
Texas Roadhouse
Texas Roadhouse
Known for its made-from-scratch sides, good value and hand-cut fresh steaks, Texas Roadhouse offers a nice steak meal that won’t break the bank. “I love the filet medallions on the Texas Roadhouse menu,” says Chef/Co-Owner of Katsubo, Joe Nierstedt. “They’re not only consistent but also a great bang for your buck. If you’re going for the filet, get the medallions — same cut of meat, and you get 3 oz more than the 6 oz portion on the menu.” He adds, “You can also sub out the rice bed for another side.”
LongHorn Steakhouse
LongHorn Steakhouse
LongHorn Steakhouse is another affordable chain that serves tender high-quality steak. “Overshadowed by Texas Roadhouse, LongHorn lowkey serves some of the most flavorful chain steaks, especially their bone-in Outlaw Ribeye,” says Chef Kolby Kash, a self-taught chef and TV personality who has made appearances on MasterChef and TopChef spinoffs. Chef Kolby explains, “Their seasoning blend and wood-fire grilling give steaks a smoky, charred crust while keeping them juicy inside.”
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Ruth’s Chris
For an upscale dining experience with impeccable service, Ruth’s Chris delivers an unforgettable meal. “Their 1800-degree broiler sears filets instantly while keeping the interior pink and tender,” says Kyle Taylor, Founder / Chef at HE COOKS. “Most restaurants can’t afford this kind of equipment. The instant sear locks in the juices for a tender steak.”
The Capital Grille
Beloved for its fresh seafood and dry-aged steaks, The Capital Grille is another chain that serves hand-cut steak that’s tender and tasty. The Capital Grille does steak exceptionally well,” says Dennis Littley, Chef and Recipe expert at Ask Chef Dennis. They use dry-aged beef, which deepens the flavor while keeping the texture melt-in-your-mouth tender, and their searing technique locks in the juices, giving you that perfect balance of crust and tenderness.”
How to Spot a Tender Steak
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No matter where you dine, knowing how to choose the right cut can make all the difference. Look for steaks with fine marbling — those small streaks of fat running through the meat — since they melt during cooking and keep the steak juicy. Cuts like ribeye and filet mignon tend to be naturally tender, but a well-prepared sirloin or strip can be just as satisfying if the meat has even marbling and a bright, fresh color. The thickness matters too: a thicker cut allows for a better sear on the outside while keeping the center tender and flavorful.
